tag:blogger.com,1999:blog-41660306614111736312024-02-19T03:36:11.153-05:00BK Beertasters Brew ReviewA Blog About BeerBrendan Beertasterhttp://www.blogger.com/profile/09481772505765452238noreply@blogger.comBlogger53125tag:blogger.com,1999:blog-4166030661411173631.post-16897042878026193322009-05-05T22:39:00.011-04:002009-05-05T23:34:13.073-04:00Kentucky Bourbon Barrel Ale<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSmz-8ilTei9RoDLcaBsyQ1sUL2bgfEbmEA3eo9lU9ZDAM_7YKwQ25ReYMfcqIERQHlaxWipB-dThyphenhyphen5dDNzU3i3mBJeYliG-nlwPB1UncmplZU9qDthCBvpl63uTu22pugUI7c9AFR/s1600-h/kyale.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 279px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSmz-8ilTei9RoDLcaBsyQ1sUL2bgfEbmEA3eo9lU9ZDAM_7YKwQ25ReYMfcqIERQHlaxWipB-dThyphenhyphen5dDNzU3i3mBJeYliG-nlwPB1UncmplZU9qDthCBvpl63uTu22pugUI7c9AFR/s320/kyale.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5332537379975657970" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1O5BTVjhvABfGnF3bnpe03uf6MkUa8AZesTrXeLCdNrPe2urF6pVCJvGhO1CeFrP3pg_38CZe-bo_3F8clzMgToql0m1T2qvJ_wgzHCHnSpdDDW9uLk7jtDW0nTacpKIE2af5cXv0/s1600-h/kyale.jpg"></a><span class="Apple-style-span" style="font-size: large;">Most of the wood aged beers I have encountered that work are stouts, barley wines and lambics. These styles of beer have enough backbone to hold up against the flavors imparted by the wood they are aged in. Other styles of beer generally get over powered by the barrel flavor. </span><div><span class="Apple-style-span" style="font-size: large;"><br /></span></div><div><span class="Apple-style-span" style="font-size: large;">Kentucky Bourbon Ale takes a different approach. It is a pale, watered down bourbon colored ale that gets out of the way and lets the barrel flavors shine through. It is aged up to six weeks in bourbon barrels, leaving a subtle yet intense barrel imprint. </span></div><div><span class="Apple-style-span" style="font-size: 18px;"><br /></span></div><div><span class="Apple-style-span" style="font-size: large;">Kentucky BBA's nose is burnt vanilla. The flavor is vanilla with some hints of oak. The long finish begins with burnt vanilla bean and lazily descends into a strong creme brulee note that lingers long after each sip. </span></div>Fuzzy Dunlophttp://www.blogger.com/profile/17589030617770608800noreply@blogger.com15tag:blogger.com,1999:blog-4166030661411173631.post-21320881710000560552009-03-18T11:16:00.002-04:002009-03-18T11:46:07.114-04:00Abita Abbey Ale<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu_8aXInf3XaMW0ToaFjrta898R4jWyqiq0vwG7S50c7sh3VM05qK5OTiXp6uLcy9X0ErOrTPm7HKxr60-NuucTOz5CcRo0rfUROI7A-H1ZDemWxbd2MnBv3rXVv-2aVV5LBg4Z8VS/s1600-h/abby_ale_rays.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 93px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu_8aXInf3XaMW0ToaFjrta898R4jWyqiq0vwG7S50c7sh3VM05qK5OTiXp6uLcy9X0ErOrTPm7HKxr60-NuucTOz5CcRo0rfUROI7A-H1ZDemWxbd2MnBv3rXVv-2aVV5LBg4Z8VS/s200/abby_ale_rays.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5312460879420608626" /></a><span class="Apple-style-span" style="font-size: medium;">Abita Brewery recently released a big bottle series. The series consisted of bottling their previously draft-only beer, Andy Gator, and a new Abbey Ale in 22 oz. bottles. 22 oz. bottles are a great leap for a brewery that produces an </span><a href="http://www.abita.com/brews/jockamo.php"><span class="Apple-style-span" style="font-size: medium;">IPA</span></a><span class="Apple-style-span" style="font-size: medium;"> which is nothing more than a weak pale ale. But with their Abbey Ale, Abita managed to brew a good interpretation that is complex and interesting. </span><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">Abita's Abbey Ale has an aroma of banana bread and soft fruit with hints of yeast and toast. The flavor has a slight hint of sour tempered by a stronger passion fruit flavor. There are also hints of banana, spices, bread, vanilla and possibly eggnog in the flavor. Now, all Abita needs to brew is an IPA with some hops.<br /></span><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><br /><div><br /></div><div><br /></div></div></div>Fuzzy Dunlophttp://www.blogger.com/profile/17589030617770608800noreply@blogger.com0tag:blogger.com,1999:blog-4166030661411173631.post-46575679475409712402009-03-18T10:35:00.001-04:002009-03-18T11:22:20.927-04:00Schneider Aventinus<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdJr72bJGrGpYSzObZMAP5P8rSxdVic4-mB548kHdxAiyV5VdVLgbGNjfj0S5dIGkza2JRubehMmFGeZX9HLf65uo5OuupICoUVZVHITqU7s2PmmCkgNXF3vBGyqakXOzImAscdzoq/s1600-h/brauerei.spezialitaeten.aventinus.produkt.01.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 115px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdJr72bJGrGpYSzObZMAP5P8rSxdVic4-mB548kHdxAiyV5VdVLgbGNjfj0S5dIGkza2JRubehMmFGeZX9HLf65uo5OuupICoUVZVHITqU7s2PmmCkgNXF3vBGyqakXOzImAscdzoq/s200/brauerei.spezialitaeten.aventinus.produkt.01.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5314383751218823378" /></a><div><span class="Apple-style-span" style="font-size:medium;">Schneider Aventinus may have the best protected recipe in </span><a href="http://www.schneider-weisse.de/index.php?lang=en&tpl=brauerei.spezialitaeten.geheimrezept&sid=24529460270489917537625411115542"><span class="Apple-style-span" style="font-size:medium;">the entire beer brewing world</span></a><span class="Apple-style-span" style="font-size:medium;">. Created in 1907, the recipe currently seems to be protected by a two year-old's drawing of a caveman wielding two gigantic blunts. </span></div><div><span class="Apple-style-span" style="font-size:medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">Schneider Aventinus has an aroma of spicy cloves and banana. It's flavor is sweetish with soft, subtle notes of raisin followed by a spicy clove finish. </span><span class="Apple-style-span" style="color: rgb(0, 0, 0);"><a href="http://bkbeertasters.blogspot.com/search/label/Schneider%20Aventis" style="text-decoration: none;"><span class="Apple-style-span" style="font-size:medium;">Spelling errors</span></a></span><span class="Apple-style-span" style="font-size:medium;"> are always fun, but one can always get past it by doing the </span><a href="http://www.youtube.com/watch?v=eJDsQobM0Ao"><span class="Apple-style-span" style="font-size:medium;">stanky leg</span></a><span class="Apple-style-span" style="font-size:medium;">. </span></div>Fuzzy Dunlophttp://www.blogger.com/profile/17589030617770608800noreply@blogger.com0tag:blogger.com,1999:blog-4166030661411173631.post-82232855900147681212009-03-11T22:09:00.010-04:002009-05-05T22:39:01.972-04:00NOLA Brewing Company<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVzC6drqGUnP3G-_Vm27IKIkZBqTzDK6UF1hV9TqNE_5escaQisOA-9MAKx6Fejx8UZ0Dz23ZOssMZB4cGpQKV-HjbhZ2zjfPsD9XLb6UPjkSAHMQfsB3Qfy4RRRu40GpQJ7qstK76/s1600-h/p_logo-brown.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 260px; height: 161px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVzC6drqGUnP3G-_Vm27IKIkZBqTzDK6UF1hV9TqNE_5escaQisOA-9MAKx6Fejx8UZ0Dz23ZOssMZB4cGpQKV-HjbhZ2zjfPsD9XLb6UPjkSAHMQfsB3Qfy4RRRu40GpQJ7qstK76/s400/p_logo-brown.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5312118003867119250" /></a>NOLA Brewing Company is the first brewery to set up in New Orleans after hurricane Katrina. New Orleans isn't a terribly <a href="http://www.tipsytexan.com/2007/07/totc_the_other_new_orleans.html">sophisticated</a> beer town, so I didn't expect much from NOLA Brewing. They unleashed their beer upon this drunken city last weekend, and the beers turned out to be really good. <div><br /></div><div>NOLA has two offerings, a blonde ale and a brown ale. This isn't a full write up on either. NOLA blonde ale has a good hop punch. It's sweet, flowery and fruity. I don't think I could drink several in a row because the sweetness became a little cloying at the end of the first beer. It reminded me of a hoppy Triple. NOLA's brown ale was excellent. It's dark, malty and immensely drinkable witha brisk espresso kick. </div>Fuzzy Dunlophttp://www.blogger.com/profile/17589030617770608800noreply@blogger.com2tag:blogger.com,1999:blog-4166030661411173631.post-68495410602666788512009-03-09T22:31:00.005-04:002009-03-09T23:30:59.587-04:00Cantillon Rosé de Gambrinus<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUXuvPPcDeub6usjXBhkN9sUJmbC24bao9kOmR3pIWuj0zugCA0nGwuL7PkqF41pFqcrwdC8z2WdlZctMkSFpsal2iLGLiph4JmjVMJhCE8I_HSoB_WLsYdoliRq9SyWQKlZyrsABU/s1600-h/Cantillon-Rose-bio.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 292px; height: 221px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUXuvPPcDeub6usjXBhkN9sUJmbC24bao9kOmR3pIWuj0zugCA0nGwuL7PkqF41pFqcrwdC8z2WdlZctMkSFpsal2iLGLiph4JmjVMJhCE8I_HSoB_WLsYdoliRq9SyWQKlZyrsABU/s400/Cantillon-Rose-bio.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5311381976647162290" /></a><span class="Apple-style-span" style="font-size: medium;">Cantillion Rosé de Gambrinus is the rosé champagne of beers. The pink color is a dead ringer for rosé wine, while the mouth feel mimics champagne with a light, spritzy body and bone dry finish. </span><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">Rosé de Gambrinus is a lambic lightly flavored with whole raspberries. The aroma and flavor of this beer never show the same face, they differ with each sniff and sip. The aroma is fruit forward with a strong note of fresh raspberries as well as hints of musky wild yeast, funk, iron and copper. The flavor predominantly consists of raspberry followed by a tart finish, but there is little sweetness to the raspberry flavor. It also has elements of raspberry seed and brettanomyces (wild yeast). </span><br /><div><br /></div><div><br /></div></div>Fuzzy Dunlophttp://www.blogger.com/profile/17589030617770608800noreply@blogger.com0tag:blogger.com,1999:blog-4166030661411173631.post-70807783942591733382009-03-08T21:14:00.007-04:002009-03-08T21:42:58.526-04:00St. Bernardus Abt 12<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_9u3Sb2F-GKLVMeTQYDhm19lfCtoPLvxdDRji9tjhw0OYSMzuXw_G32BPSjhBpZN9KKK-71SXIkkaFEAUmoDgryJVOgKNxEWhxTQeW4uFDDLh-JeFMvhCz9cGa-EDtJZ7xHSJIJZj/s1600-h/beer_ST._BERNARDUS_ABT_12.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 197px; height: 159px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_9u3Sb2F-GKLVMeTQYDhm19lfCtoPLvxdDRji9tjhw0OYSMzuXw_G32BPSjhBpZN9KKK-71SXIkkaFEAUmoDgryJVOgKNxEWhxTQeW4uFDDLh-JeFMvhCz9cGa-EDtJZ7xHSJIJZj/s400/beer_ST._BERNARDUS_ABT_12.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5310990966704192994" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIx0YeXRxQ134z2ZawOMlb9dy5MiPrVXtvL5sZcbS88xr-k9xr9XsGbaslC1Vfx8f0Woj7f21GncpPD7yfwnPu3gwtF_RhHy8CUd1YToJP_-65UR0Tp2n0ehbR5VahInTmWw6ooqJm/s1600-h/images.jpeg"></a>St. Bernardus Abt 12 might best be described as a brown ale, though not exactly. It's one of those unique beers in a category all its own. At 10.5 % a.b.v., Abt 12 is the strongest ale offered by Brouwerij St. Bernardus. . The brewery's <a href="http://www.sintbernardus.be/en/beers.html">website</a> calls it, "A dark ivory colored beer with a high fermentation." However, I have never seen an ivory colored beer. Dark reddish brown is more accurate. <div><br /></div><div>Abt 12's flavor hinges on a sweet-sour balance. An intense prune flavor is contrasted by an acidic, sour flavor. During the finish, the prune flavor intensifies and mingles with hints of chocolate and spice. </div>Fuzzy Dunlophttp://www.blogger.com/profile/17589030617770608800noreply@blogger.com1tag:blogger.com,1999:blog-4166030661411173631.post-25640091534841208162009-03-08T19:42:00.010-04:002009-03-08T21:37:32.911-04:00Nøgne-Ø Doppel IPA<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxB2d_9q8Q_OQzqEL7ZeI_WvolHa__rfNhQFw3lDKUqIbagGoqIk_KkQvVVfMdAy_F1z0nrmC4lGuSMXGSymNb6LZJmmz_Si0JQxUH5KHusqfKEfwgM3mhQi-3QDC237HJKT_o4ArF/s1600-h/nogne-o-site.png"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 199px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxB2d_9q8Q_OQzqEL7ZeI_WvolHa__rfNhQFw3lDKUqIbagGoqIk_KkQvVVfMdAy_F1z0nrmC4lGuSMXGSymNb6LZJmmz_Si0JQxUH5KHusqfKEfwgM3mhQi-3QDC237HJKT_o4ArF/s200/nogne-o-site.png" border="0" alt="" id="BLOGGER_PHOTO_ID_5310969475393384482" /></a>Nøgne-Ø Doppel IPA is a collaborative effort from Nøgne-Ø and Toshi Ishii of Japan's YoHo brewery. Ishii trained for three years at Stone and returned to Japan to brew west coast style ales there. <div><br /></div><div>Nøgne-Ø Doppel IPA uses five varieties of hops, has 100 IBUs and an 8% a.b.v. It is bottle conditioned and dry hopped with two types of hops. The beers body is light and fluffy without the hefty mouthfeel that might be expected from a double IPA. The aroma smells of spices and dough. The flavor has elements of caramel and lemon. The dry, acidic finish has plenty of pine and occasional hints of dark chocolate.</div><div><br /></div><div>A word of warning about Nøgne-Ø beers: The bottle conditioning is a problem. There's a ton of yeast in their bottles and you ending losing the bottom fifth of each bottle to the cloudy chunks. I find that flavors come through clearer when the bottle conditioning yeast is not in the tasting glass. </div>Fuzzy Dunlophttp://www.blogger.com/profile/17589030617770608800noreply@blogger.com0tag:blogger.com,1999:blog-4166030661411173631.post-85238184194501525932009-03-04T20:01:00.005-05:002009-03-04T21:07:49.264-05:00Mikkeller Warrior Single Hop IPA<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfwXXoWptClyyXTD3UbUgvijt_ZNOJtKEVAeu3ddZCNJcX7EZk0yj9idvnz0pRjEMbMUQ5vOG-FiLHmGwwv0PixsZ0gvzJTsjLN-Or5T4em6u2JChFnNELY7j6Gvo7HVAYVj1QeAr7/s1600-h/3108217143_8437fdca94_o.png"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 152px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfwXXoWptClyyXTD3UbUgvijt_ZNOJtKEVAeu3ddZCNJcX7EZk0yj9idvnz0pRjEMbMUQ5vOG-FiLHmGwwv0PixsZ0gvzJTsjLN-Or5T4em6u2JChFnNELY7j6Gvo7HVAYVj1QeAr7/s200/3108217143_8437fdca94_o.png" border="0" alt="" id="BLOGGER_PHOTO_ID_5309503180981638146" /></a>As the name implies, Mikkeller Warrior Single Hop IPA is only hopped with Warrior hops. Warrior hops are primarily used for their bittering properties, though they are sometimes used for their aromatic characteristics. Mikkeller's website calls Warrior IPA, "An extremely fresh-hopped IPA." Sounds intriguing, however their <a href="http://www.mikkeller.dk/index.php?id=0&land=1&news_id=&beer_id=&merch_id=">website translations</a> are not very trustworthy.<div><br /></div><div>Warrior IPA has a silky body. The aroma has notes of bubble gum, grass (hay or wheat), and tropical fruit. The flavor follows through on the aroma's foundation expressing tropical fruit and bubble gum flavors ending in a long, bitter finish that is aggressive but not uncomfortable. It can be reminiscent of a wheat beer due to the grass and bubble gum character. It is not an overtly fruity IPA. </div>Fuzzy Dunlophttp://www.blogger.com/profile/17589030617770608800noreply@blogger.com0tag:blogger.com,1999:blog-4166030661411173631.post-11920293542282665862009-03-03T21:26:00.005-05:002009-03-08T19:53:25.800-04:00Nøgne Ø #100 Barley Wine<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrtgpSWeSnpVOo4zXhiXd6RwqhUJm-5D0DOpLvaQqd_gr0eScXtRBhQpxRR1OfcvyJZVrZo_TaV3CWGrxbim7rJz-1chVi2doFxg7Pt904o8P55YCUoI2_y30pttBtFTqPTmi7PzAA/s1600-h/logo2.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 165px; height: 169px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrtgpSWeSnpVOo4zXhiXd6RwqhUJm-5D0DOpLvaQqd_gr0eScXtRBhQpxRR1OfcvyJZVrZo_TaV3CWGrxbim7rJz-1chVi2doFxg7Pt904o8P55YCUoI2_y30pttBtFTqPTmi7PzAA/s400/logo2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5309154349016611234" /></a>It is rare to find a barley wine in America that relies on finesse rather than muscle. Most American Barley wines that I've tried have a hefty mouthfeel and pack a malt wallop. Nogne O's Batch 100 is brewed in Norway and uses subtlety to express its flavors. It was originally brewed for the enjoyment of the brewers, but was later brewed for retail sale due to demand. <div><br /></div><div>The most interesting aspect of Batch 100 is the mouthfeel. It is extremely light and creamy for a barley wine, yet the malt still sticks to the inside of your cheeks. The carbonation is lively and it finishes very dry. The mouthfeel comes off like a Belgium beer. </div><div><br /></div><div>Batch 100 has 80 IBUs and 10% a.b.v. The robust aroma has a good hop-malt balance. There are notes of pine and cola, as well as hints of earth, fresh grapes and perhaps flower petals. The flavor has a cola character followed by a bitter pine needle finish. </div><div><br /></div><div>When pouring Batch 100, be careful towards the end of the pour. Like a <a href="http://www.last.fm/music/OutKast/_/Kim%2B%2526%2BCookie%2B%2528Interlude%2529">Minuteman,</a> the sludge comes out quick. </div>Fuzzy Dunlophttp://www.blogger.com/profile/17589030617770608800noreply@blogger.com1tag:blogger.com,1999:blog-4166030661411173631.post-70298611671323169082009-03-02T21:33:00.009-05:002009-03-02T22:03:48.793-05:00Duchesse de Bourgogne (Verhaeghe Vichte)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8a_haw6wcwnWv2SUMiRQ1mAqr3VxhsFZefycxusNQS1BGJKh4_fgbXDEtT6u1X-FNG4KwDxUXjPS7xnVwZ2xiOJqM0oSX3N468If6MircdgTjR1evOKUlFg291cR96lMId4uJZKF2/s1600-h/beer_DUCHESSE_DE_BOURGOGNE.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 197px; height: 159px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8a_haw6wcwnWv2SUMiRQ1mAqr3VxhsFZefycxusNQS1BGJKh4_fgbXDEtT6u1X-FNG4KwDxUXjPS7xnVwZ2xiOJqM0oSX3N468If6MircdgTjR1evOKUlFg291cR96lMId4uJZKF2/s400/beer_DUCHESSE_DE_BOURGOGNE.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5308786119068936978" /></a>Verhaeghe Vichte's Duchess de Bourgogne is a Flemish Red Ale. Flemish Red Ales are sour in flavor, the most famous being Rodenbach's Grand Cru. The Duchess is another fine example of the style. It is a blend of eight and eighteen month old ales aged in oak casks. The coloring is dark ruby. Its aroma has hints of sourness, cherries and candy. The flavor begins with a sweetness that quickly melds into a dry, sour kick. Once you get over the sour flavor, the sweet flavor emerges with a candied cherry character. Fuzzy Dunlophttp://www.blogger.com/profile/17589030617770608800noreply@blogger.com0tag:blogger.com,1999:blog-4166030661411173631.post-79625026633314267632009-02-04T10:23:00.001-05:002009-02-04T10:32:08.498-05:00Cantillion Gueze<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTvg907WfZQeZPs5vpZP_RiTxXYJL-s324brWsHq6F0SZe14ALnMxcTR7zjtEdJC4tvOrz4yp56a1pOLZDWBryFOskzXzSDQLnSor-B3HG7bgj19FVBCkpX8oaQQaMpW0FdkwZ21bV/s1600-h/gueuze1.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 147px; height: 198px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTvg907WfZQeZPs5vpZP_RiTxXYJL-s324brWsHq6F0SZe14ALnMxcTR7zjtEdJC4tvOrz4yp56a1pOLZDWBryFOskzXzSDQLnSor-B3HG7bgj19FVBCkpX8oaQQaMpW0FdkwZ21bV/s320/gueuze1.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5298794668605223330" /></a>Cantillion Gueze is a blend of one, two and three year-old lambics. Lambics are beers fermented spontaneously by naturally occurring yeasts from the atmosphere. Gueze is an unflavored style of lambic. Generally, lambics are flavored with fruit to make them sweeter and more palatable. Gueze are not sweetened, leaving their sour, funky and tart flavors unfettered. <div><br /></div><div>Cantillion Gueze is complex, acidic, mouth-puckering, and very dry. The overwhelming flavor characteristic is tart, there are no sour notes. The coloring is muddy reddish brown. The aroma and flavor are similar. Both have a lemon zest character and are reminiscent of unsweetened lemon meringue pie. </div><div> <br /><div><br /></div></div>Fuzzy Dunlophttp://www.blogger.com/profile/17589030617770608800noreply@blogger.com0tag:blogger.com,1999:blog-4166030661411173631.post-10783297080417014812009-02-01T13:06:00.005-05:002009-02-01T14:15:31.134-05:00Sierra Nevada Bigfoot 2008 vs 2009<img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 184px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9FxxOn-TWSsSbvFU20QL8oYtOxz8xrjZ0WH3Ze681q_BG1vfT-LnnXD71X-S4vfWd_RVyvfG33hGm-hzLHdx9NWM-0w9252FMTTCc6mvlbv8otVZ8IXt8_keQ1bFHQT810Bodfjjp/s320/bigfoot_bottom.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5297675747872755666" />This marks the first time BK Beertasters goes vertical. I recently reviewed <a href="http://bkbeertasters.blogspot.com/2009/01/sierra-nevada-bigfoot-2009.html">Bigfoot 2009</a>. It's super hoppy (90 IBUs) and features an aggressive bitter finish. It's confusingly similar to a double IPA and so hoppy that the malt characteristics don't shine through at this point. <div><br /></div><div>Bigfoot 2008's body is leaner and longer. 2009's body is tight, which is a good thing in certain circumstances. 2008's aroma is brothy and appealing. It smells like lightly burnt caramel, and is candy-like. There isn't a touch of hops in the aroma or flavor aside from the bitter pine finish. 2008's flavor is predominately malty, with notes of bread and cookie. Bigfoot is more elegant and refined after a year of aging, but it quickly loses its heavy dose of hop flavor and aroma. </div><div><br /></div><div><br /></div><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 212px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-6zIg9pgNwORElrFStqbg34Czj0JJy1C17V_LMw-6XFOYCYFNNIfE4VA4WLztFqfyADAaSz0_rGWRHJkHmYTR5eUbJtEt3et1cbuuKaktucLQgfhXgb8OfW6E4JgCgGpKNAv1D8Je/s320/Sierra.BigFoot.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5297735130813750562" /><div><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 95px; height: 120px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOyuDe06-9X3cJRIGEIDA1WKcGEYVR9PtXxtB2v6FxH6T9qnM4s-In6EEfEIQVAR3rMIvHd827o2tcOREw4p0IXB06iZYNvAaWbFCfYPAF2EyTqtuSgcVPqJ69Zc3tDJ_-zwTg45t5/s400/images.jpeg" border="0" alt="" id="BLOGGER_PHOTO_ID_5297735921946464098" /></div><div>The other difference between Bigfoot '08 and '09 is the labeling. Mike Krzyzewski still recruits <a href="http://www.youtube.com/watch?v=s0upQDkY-pg">jerks,</a> and I hate Duke as much as <a href="http://bkbeertasters.blogspot.com/search/label/Gay%20Pirate">stupid beer labels. </a>The worst quality of Bigfoot 2008 from an aesthetic standpoint is the unexplained label change. The classic label is great (pictured on the right), but in 2008, Sierra Nevada departed from the classic label for a landscape scene (pictured left). 2009 compromises by reincorporating the beers name sake in an updated version of the classic label for the 25th anniversary (top left). </div><div><div><br /></div></div>Fuzzy Dunlophttp://www.blogger.com/profile/17589030617770608800noreply@blogger.com0tag:blogger.com,1999:blog-4166030661411173631.post-57289740100610857672009-01-31T19:00:00.006-05:002009-02-01T03:30:20.382-05:00Sierra Nevada Torpedo Extra IPA<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhMpQ_Ck_hpiHnNnBoZBJ1mJKrcJ5ly-bdUUkt4r7EVslnJML_vLmS6Hszn3XmFvSPEuc92Zz6FoFp5jMw_GYfO05TKSVyQV0-IbuZtBiBbTjdOfdAieHZYbq6urskeVB0LKDfKOTl/s1600-h/Photo+35.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 308px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhMpQ_Ck_hpiHnNnBoZBJ1mJKrcJ5ly-bdUUkt4r7EVslnJML_vLmS6Hszn3XmFvSPEuc92Zz6FoFp5jMw_GYfO05TKSVyQV0-IbuZtBiBbTjdOfdAieHZYbq6urskeVB0LKDfKOTl/s320/Photo+35.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5297661838013800802" /></a><div>Torpedo Extra IPA is Sierra Nevada's newest addition to their year-round release line. It's the first addition to their year-round roster in over a decade. Torpedo refers to the new dry-hopping device created by the brewery. It's a pressurized cylindrical tube (shaped like a torpedo) containing hops. The Torpedo is inserted into a special pipe running out of the fermenter. Beer is forced down the pipe, through the Torpedo and back into the fermenter. The hops in the Torpedo impart the beer with hop aroma, oil and resin without extracting any bitter flavors the way traditional dry-hopping does. </div><div><br /></div><div>Torpedo IPA also uses a new hop varietal named Citra. It is said to impart pineapple, mango and papaya flavors. Citra was developed by Sierra Nevada in conjunction with two other breweries, and this is its first appearance in a bottled beer. </div><div><br /></div><div>The hops used in this brew sound like a couple of strippers and their preferred choice of protection. Everyone welcome Crystal, Citra and their Magnum to the party! Torpedo's coloring is apricot. The aroma is fruity with occasional hints of green bananas. It is also slightly herbal. I did not find any pineapple or mango in the aroma and can't recall eating papaya. I hate to say it, but the aroma reminds me of tropical fruit Starburst. The hop flavoring is flowery with notes of pine in the dry finish. Like <a href="http://bkbeertasters.blogspot.com/2009/01/mikkeller-simcoe-single-hop-ipa.html">Mikkeller's Simcoe Single Hop</a>, Torpedo's flavor has a strong yet smooth bitterness that doesn't cripple your tongue. <div> <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEn1-vgaMt23s5PQz2aMeyUNGgsGVgyppAVtcoDs0kFXQdiP4zrx8yZ3Z6sH1DhtigmOUX3X3qFH11olO9cCEGXkv2AVZbpZ6Zsbn40NXFOIFKKS5fRNY2x7aQxuDDcOsz-_pm7o3p/s1600-h/Photo+35.jpg"><br /></a><br /></div></div>Fuzzy Dunlophttp://www.blogger.com/profile/17589030617770608800noreply@blogger.com0tag:blogger.com,1999:blog-4166030661411173631.post-64122412051513094522009-01-31T17:29:00.007-05:002009-01-31T18:09:20.146-05:00Mikkeller Simcoe Single Hop IPA<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7g73aoRTSvfITdl6hegftsoku0R5HdH8NIl39lllcV1aJ8wKrwendmyG6k3BnEB_QWDqtbzl9NDuIVA7GqvuQJb-__nvVwq7nEd8xVr8ZsKah43ISotq-NzQO66TQwMUCzBfv87fu/s1600-h/mikkeller-simcoe-single-hop-ipa.png"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 242px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7g73aoRTSvfITdl6hegftsoku0R5HdH8NIl39lllcV1aJ8wKrwendmyG6k3BnEB_QWDqtbzl9NDuIVA7GqvuQJb-__nvVwq7nEd8xVr8ZsKah43ISotq-NzQO66TQwMUCzBfv87fu/s320/mikkeller-simcoe-single-hop-ipa.png" border="0" alt="" id="BLOGGER_PHOTO_ID_5297589070832276002" /></a>Mikkeller is a Danish Brewery started by two home brewers, Mikkel and Keller. They caught the American bug of making inventive beers and ran with it. One of the brewers has since left to pursue a career in journalism, but Mikkel is still brewing. The beers they make are of extremely high quality and their <a href="http://www.mikkeller.dk/index.php?id=3&land=1">website</a> is good fun because of the language stumbles. Here's a sample:<div><br /></div><div>"At present, the Mikkeller alone, Mikkel Borg Bjergso, which since the summer of 2007 has run Mikkeller one man. Mikkel is gypsy-brewer, he rents into breweries, and brews both in Denmark, around Europe and the United States."</div><div><br /></div><div>Errors all around! Not that I should talk. Mikkeller either missed Borat or loved it so much they decided to base their web translation on his English. </div><div><br /></div><div>Mikkeller Simcoe uses only Simcoe hops. The aroma reminded me of tropical fruit, either <a href="http://blog.hotelclub.com/10-must-try-exotic-fruits/">Lychee or Jackfrui</a>t. I'm leaning towards Jackfruit. The flavor is sweet and broadly fruity with vague hints of pineapple. It finishes with a late bitter pop which is strong but not harsh. A characteristic of Simcoe hops is strong bitterness that remains pleasant while avoiding paralyzing or astringent sensations. The beer is crammed with hops, the best way to describe it is hop juice. </div>Fuzzy Dunlophttp://www.blogger.com/profile/17589030617770608800noreply@blogger.com0tag:blogger.com,1999:blog-4166030661411173631.post-9943596623564272182009-01-29T08:15:00.000-05:002009-01-29T08:16:41.466-05:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMeWjKk6aHuL0RnhV6kXoRnUcKvOOTwJAoauZCveJlaYVyiKWWA2uCTVd3QqDdZBKgxKBtdyV0uwKx8Rnco4i8t-G8aXXoxkh0W_ipZY4cpAI74gEv_MOHCBBgYXNN9ITf8gNintMH/s1600-h/Photo+27.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMeWjKk6aHuL0RnhV6kXoRnUcKvOOTwJAoauZCveJlaYVyiKWWA2uCTVd3QqDdZBKgxKBtdyV0uwKx8Rnco4i8t-G8aXXoxkh0W_ipZY4cpAI74gEv_MOHCBBgYXNN9ITf8gNintMH/s320/Photo+27.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5296703952679095250" /></a>Fuzzy Dunlophttp://www.blogger.com/profile/17589030617770608800noreply@blogger.com0tag:blogger.com,1999:blog-4166030661411173631.post-64447891553611347112009-01-28T21:40:00.003-05:002009-01-31T01:53:34.549-05:00Sierra Nevada Bigfoot 2009<div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkqKbjFVv9Qi00QeeEPhicC87iWYr785pjtH5Lx6Qhn_0BGbv7wKOjbla6HiDWfqwzURCCaimcJEclxoLP8lI02iPW1U48U8sXiTHo-zG6fkqjyk1c8trHoKfS_-ANVAsl_cNsYQQm/s1600-h/Photo+10.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 244px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkqKbjFVv9Qi00QeeEPhicC87iWYr785pjtH5Lx6Qhn_0BGbv7wKOjbla6HiDWfqwzURCCaimcJEclxoLP8lI02iPW1U48U8sXiTHo-zG6fkqjyk1c8trHoKfS_-ANVAsl_cNsYQQm/s320/Photo+10.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5296215053296569346" /></a>I am currently in love with cameras that take backward pictures. At first it confused me. I checked the bottle to make sure the label wasn't on backwards. It wasn't. Then I took some more backward pictures and fell in love with my camera. I've always been adept at writing upside down and backwards so the accompanying photo doesn't bother me.<div><div><br /></div><div>Sierra Nevada's Bigfoot 2009 is finally here. It tastes hoppier this year but that could be because it's fresh (the beer was bottled three weeks ago). The coloring is deep red, like watered down maple syrup. The aroma is fresh, sharp and flowery with hints of citrus and pine, spice. The flavor is dripping with hops from start to finish. The malt flavoring is there but it's pushed aside by the aggressive hops. The flavor begins with a sweet, intense fruit character that melds into a strong, bitter finish. <br /><br /></div><div>I have heard the argument that Bigfoot is a double IPA masquerading as a barley wine. I have previously discussed and dismissed the claim in this forum, but after considering this year's release I feel the argument has weight. If I sampled this beer in a blind taste test, I would swear it's an IPA. The hops are too heavy (90 IBUs) while the malt body and flavor isn't where it should be for a barley wine. It's still an awesome beer, but it might also be cross dressing. </div><div><br /></div><div> </div><div><br /></div></div>Fuzzy Dunlophttp://www.blogger.com/profile/17589030617770608800noreply@blogger.com0tag:blogger.com,1999:blog-4166030661411173631.post-51764610283257819172008-08-18T20:08:00.006-04:002008-08-18T22:58:47.791-04:00Stone Old Guardian Barley WineI love me some Barley Wines, but this one's getting no love from me. The aroma is nice. It's very malty, reminiscent of buttery pie crust. The body is syrupy, and nearly cloying. The flavor isn't terribly complex for a barley wine and is too sugary. The packaging and marketing is slick though. There's practically a novel printed on the back label but it's not worth reading. All I see is hype.Fuzzy Dunlophttp://www.blogger.com/profile/17589030617770608800noreply@blogger.com0tag:blogger.com,1999:blog-4166030661411173631.post-29214562258925880252008-08-18T19:26:00.006-04:002008-08-18T20:07:58.308-04:00Blue Point Hoptical Illusion IPA<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGbArqFKuv58-walC9mHNpknpsiPZVCDeJ3-iVWPJBDP2_aKrfi_v83C6s1JMFjIA3Jjupwv-7ViVJSa68Y1A98NEiK825v_oMKQe0HqQKxEAY2Oiq1CF6dnsJnQWEkoA1usLonNTZ/s1600-h/bluepointontapnight.jpg"><img id="BLOGGER_PHOTO_ID_5236007654224338930" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGbArqFKuv58-walC9mHNpknpsiPZVCDeJ3-iVWPJBDP2_aKrfi_v83C6s1JMFjIA3Jjupwv-7ViVJSa68Y1A98NEiK825v_oMKQe0HqQKxEAY2Oiq1CF6dnsJnQWEkoA1usLonNTZ/s200/bluepointontapnight.jpg" border="0" /></a> Blue Point Hoptical Illusion comes from Long Island. Malt strikes first in the rich, inviting aroma. This ale smells like Cake and Biscuits. The aroma isn't terribly hoppy. The flavor is bright and hoppy, but lacks a bitter bite. There is also a strong English Breakfast tea character to the flavor. It drinks best on the colder side. Hoptical Illusion sticks with the British style of IPA, but at least it doesn't emulate the French.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEka8LZrMndfXIZ5kLdlciP2nsnkiQX_wdwMGNUg9kArmSwQBEi9D1Ejj6uidg3RmWoj0mlEgCr6iziVt6xVZS0iguujfQ5aF7a6RPvZeUwvE7yHexX1rJBKUFFKP7dMZiLwtUlx6Q/s1600-h/bigfoot.jpg"></a><br /><br /><br /><div></div></div>Fuzzy Dunlophttp://www.blogger.com/profile/17589030617770608800noreply@blogger.com0tag:blogger.com,1999:blog-4166030661411173631.post-33409905445735417142008-08-15T20:30:00.004-04:002008-08-16T01:05:38.366-04:00CharityWhen you have bad facial hair, people have no qualms about suggesting more egregious styles to sport. People casually toss around words like Pork Chops, Fu Manchu, Handlebars and other suggestions I've never heard of like Dirty Sanchez. I might rock a Giambi, but I'm not dumb enough to twist it into a Rollie Fingers simply because someone suggests it. I would gladly grow dreadlocks and a Hasidic Beard topped with a Sam Elliot if I could manage it.<br /><br /><br />What most folks don't know about is the mustachioed one's connection to charity. The dudes over at <a href="http://mondaynightbrewery.com/">Monday Night Brewery </a> are attempting to cure ulcers through alternative methods. You can find the details of our involvement <a href="http://mondaynightbrewery.com/2008/08/06/mo-staches-mo-problems/">here</a>, and details the overall cause <a href="http://mondaynightbrewery.com/2008/07/18/mustaches-for-ulcers-a-health-update/">here</a>.Fuzzy Dunlophttp://www.blogger.com/profile/17589030617770608800noreply@blogger.com0tag:blogger.com,1999:blog-4166030661411173631.post-55925681146578330962008-08-07T21:44:00.003-04:002008-08-07T23:23:02.204-04:00Smuttynose IPA<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioyUNxw7DN1tXGuanWYDb7nNrLAmrm100n53YydAIgxjw7spk8bbcwrwY_jD8hWhcUQU5IIL-Nf9w4RePiSkV7bUAPmYHmbf0PY1sDnEzqJ1i4J7cstgEaicrGQa4luMrebswpnTL5/s1600-h/smuttynose+ipa.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioyUNxw7DN1tXGuanWYDb7nNrLAmrm100n53YydAIgxjw7spk8bbcwrwY_jD8hWhcUQU5IIL-Nf9w4RePiSkV7bUAPmYHmbf0PY1sDnEzqJ1i4J7cstgEaicrGQa4luMrebswpnTL5/s320/smuttynose+ipa.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5231982150965757042" /></a><br /><div>When I first got into IPAs, I was drawn to unbalanced, hoppy ales. I have since come to appreciate malt-hop balance in my IPAs. Some breweries, notably Dogfish Head, changed course to strive for more balance in their ales. Smuttynose was not as hoppy as I remembered in aroma and flavor, but it is very well balanced. <br /></div><div><br /></div><div>Smuttynose has a strong malt backbone. It's balance is evident in the nose which smelled of earth, spice, and orange rind. The flavor followed through on the aroma's foundation and, like an orange rind, was slightly sweet followed by a bitter resin flavor. Smuttynose has always been very bitter, and that hasn't changed. The bitterness is the only unmuted aspect of the flavor, which is otherwise balanced and subtle.</div><div> </div><div><br /></div>Fuzzy Dunlophttp://www.blogger.com/profile/17589030617770608800noreply@blogger.com0tag:blogger.com,1999:blog-4166030661411173631.post-65489933383618635202008-08-07T14:43:00.006-04:002008-08-07T15:38:36.991-04:00Dogfish Head 90 Minute IPA<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXcView4OrvnEG_GdK6Jck4Dk0jYkCmSmjzUm3IzwRq5xZti2FPnmT9eTcDDj8Cn4DGbnGDiOCB8IwcRXzEnn_8fXUS-2k-8hvRx6g_8Sas_UuoLH8UohjQfjpX0cpAngPpjNZP2ql/s1600-h/90+min.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXcView4OrvnEG_GdK6Jck4Dk0jYkCmSmjzUm3IzwRq5xZti2FPnmT9eTcDDj8Cn4DGbnGDiOCB8IwcRXzEnn_8fXUS-2k-8hvRx6g_8Sas_UuoLH8UohjQfjpX0cpAngPpjNZP2ql/s400/90+min.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5231849250145749106" /></a>I've drank this beer on many occasions and was never very enamored with it. 90 Minute is a 9% Imperial IPA with a flavor driven by malt. It's a big beer dripping with malt complexity. It's continuously hopped for 90 minutes while it's brewed, but it doesn't come off insanely hoppy in actuality. The hops are masked by a "ridiculous amount" of English Two Row barley. As a result, 90 Minute's flavor gravitates toward an English IPA with a jacked up abv. The nose smelled of spiced bread that reminded me of Christmas. The body has a thick, chewy texture. There is a sweetish, Toffee character in the flavor and the finish has a deep bitter quality that is coffee like. <div><br /></div><div>Like I said earlier, I was never big on this beer, but that was before I tried it with food. I drank one with steak and now I see what all the hype is about. It's amazing with steak, which complimented and rounded the deep malt complexity. </div>Fuzzy Dunlophttp://www.blogger.com/profile/17589030617770608800noreply@blogger.com1tag:blogger.com,1999:blog-4166030661411173631.post-59371812666362244472008-08-07T12:14:00.007-04:002008-08-07T13:41:53.303-04:00Porkslap Pale Ale<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8kJr0kl6HiKX7pzoLI0CcDdr0hBbEnf8_g3RPgdP2ay1BxKPir2L2sbW_4svyAQshVL4gUOZOqxNA3YrSGtUmU4VTJtQdzg901UpwlyTkdugx834jOov7Eh0FnysewD-zlete3EhB/s1600-h/butternutsporkslap3cans.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8kJr0kl6HiKX7pzoLI0CcDdr0hBbEnf8_g3RPgdP2ay1BxKPir2L2sbW_4svyAQshVL4gUOZOqxNA3YrSGtUmU4VTJtQdzg901UpwlyTkdugx834jOov7Eh0FnysewD-zlete3EhB/s400/butternutsporkslap3cans.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5231811211030974354" /></a>As part of the 2008 Boston Beer Tour I picked up Porkslap Pale Ale. Dale's Pale Ale has proven that good beer can come in a can, so I took a flier on the Porkslap. With fliers, sometimes you come up empty. It wasn't until I sat down to drink it that I noticed the label said "All Malt." In the store, I was so taken with the jumping pigs that I overlooked this important tidbit. Judging from the taste, there were no hops whatsoever in Porkslap. I would bet MD 20/20 has more hops. Hopless, Porkslap is like a girl with a nice body but a horrendous, ugly face. It left me longing for more and wondering what could have been. It's technically not even a Pale Ale, Malt Beverage would be more accurate. This beer is all gimmick. Don't be fooled by those cut little piggies on the can, Porkslap Pale Ale is terrible. Fuzzy Dunlophttp://www.blogger.com/profile/17589030617770608800noreply@blogger.com1tag:blogger.com,1999:blog-4166030661411173631.post-67823746676307116662008-08-06T22:15:00.008-04:002008-08-07T11:11:58.056-04:00Stone Vertical Epic 2007<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL_NjOXwyKUHgSsQIiW0dgMkLUKSe10DYBx-9JX1GeevDigp-M1Dc6XPFQ_mo-bRIFVgE_D4bX0MIZvwOiheghWLF7Vxgka2o0npSYBz9x9aku9Z_0FithKqaU_vJasCjjrxlxJP__/s1600-h/07label.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL_NjOXwyKUHgSsQIiW0dgMkLUKSe10DYBx-9JX1GeevDigp-M1Dc6XPFQ_mo-bRIFVgE_D4bX0MIZvwOiheghWLF7Vxgka2o0npSYBz9x9aku9Z_0FithKqaU_vJasCjjrxlxJP__/s320/07label.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5231764193892837506" /></a>The idea behind the Stone Vertical Epic series is totally ridiculous. The challenge is to save one VE each of the first twelve years of the new millennium, then have a vertical tasting sometime after December 12, 2012. The 2007 is number five in the series. Stone must have either been fearful of a millennium disaster or cooked this idea up after January 1, 2001 because there wasn't a VE release in 2001. There will be eleven total VEs. I don't think there are a lot of beer drinkers out there with the patience to sit on a beer for eleven years. That's an absurdly long time. Even if you have the patience to wait that long, a tasting of eleven beers is too many beers for one tasting unless you invite 30 friends and everyone gets less than a sip. With fewer people, your pallet would get dulled and drunken halfway through the tasting, thus all the patient waiting would be for naught. Eleven high alcohol beers is too much for one tasting, and it's even a waste considering several will be aged over five years. An eleven year-old brew should warrant more respect from the drinkers. However, I wouldn't turn down an invitation to a Vertical Epic tasting. It would be a lot of fun in a decadent, wasteful way. <div><br /></div><div><br /></div><div>I couldn't wait that long to try mine, and it drank just fine. Stone's Vertical Epic 2007 is a Belgium style ale inspired by Saisons and Golden Triples. It's brewed with four malts, two hop varieties, and spices (ginger, cardamon, plus grapefruit, lemon and orange peels). I didn't pick any of those spices out of the aroma or flavor, but there is a mild citrus undertone to the flavor. The aroma was mellow and smelled like a Triple should, though it was not as sweet most Triples. The 2007 Vertical Epic is a unique beer with several characteristics more common in wine than beer. Tiny, champagne-like bubbles continuously floated up from the bottom of the glass. It was acidic, and finished very dry. After the dry finish a late, mellow tart kicked in, making my salivary glands fire off. I had never experienced that in a beer - once I thought the flavor was complete, the tart surprised me out of nowhere. </div>Fuzzy Dunlophttp://www.blogger.com/profile/17589030617770608800noreply@blogger.com0tag:blogger.com,1999:blog-4166030661411173631.post-54103400929167274192008-08-06T20:29:00.010-04:002008-08-06T22:19:55.369-04:00Pizza Port Brewing Company<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhikH4yxDIKJMLvsr3hX5ROXdYWnABp_j0WMp0BOGLVt09u1jnU9Ru1GK-pLvHXL9omNbr3bRBH-0XMkaUfZkHpLwt_PLJTuF3DYpB5AZBS2nyHUTI3ZUOfqXoCjy6icOGCt7gKWJb_/s1600-h/Hop+15.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhikH4yxDIKJMLvsr3hX5ROXdYWnABp_j0WMp0BOGLVt09u1jnU9Ru1GK-pLvHXL9omNbr3bRBH-0XMkaUfZkHpLwt_PLJTuF3DYpB5AZBS2nyHUTI3ZUOfqXoCjy6icOGCt7gKWJb_/s400/Hop+15.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5231568776509024402" /></a><br /><div><br /></div><div>I snagged a couple of Pizza Port Brews this weekend and blew my palate out on one of them. Hop-15 was the one that didn't kill my taste buds. It's a double IPA with apricot coloring and an inviting, well balanced aroma. The aroma is bright, and consists of baked dough and grapefruit. No single aspect of this ale is overwhelming or unbalanced, it is liquid luxury. The flavor is dominated by a grapefruit character with the sweet yet bitter contrast that comes from fresh squeezed grapefruit juice.<div><br /></div><div>Yesterday, I found a Pizza Port Second Anniversary Ale in Boston. I ventured to Boston with the hope of meeting my first legally married lesbian couple. While I was there, I grabbed some beers. The Second Anniversary Ale is close to Hop-15 in aroma and grapefruit character with one large difference: after each sip, the muscles in the back of my jaw seized up from the insane bitterness. My reaction was borderline painful, and the dose of hops completely ruined my palate over the last 24 hours. At this point, an IPA might as well be a glass of sparkling water as far as I'm concerned. The Pizza Port beers I tried were Amazing. They were mad hoppy and will definitely sate a hop fix.<br /><br /></div></div>Fuzzy Dunlophttp://www.blogger.com/profile/17589030617770608800noreply@blogger.com2tag:blogger.com,1999:blog-4166030661411173631.post-80324400680435027022008-08-04T18:08:00.019-04:002008-12-10T06:49:09.270-05:00Stone Coast Batch 420 IPA<span class="Apple-style-span" style="font-size: large;"><div><br /></div><span class="Apple-style-span" style="font-size: x-large;">"</span></span><span class="Apple-style-span" style="font-size: x-large;">We tried 419 batches before this one." </span><div><span class="Apple-style-span" style="font-size: x-large;"> - Batch 420 bottle</span><span class="Apple-style-span" style="font-size: large;"> </span><br /><br /><div><br /></div><div><div><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOu7DmjnzVA0mWM6bo2ipqzrtRc8Iyn6tWpcBp05GIsvjB6_Tijan4eZW7VFjQyrM8CYOqDQdftPD54c8WWueGLcctQQUfyb63GgAVNiSIW4p_NWhkXBrXLofd6gbLturDhn_i2bqV/s200/dfh+gs.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5230869047688114850" /></div><div>Sure, you did. It took 419 tries to get it just right? More likely, what we have here is a clever duping of the Federal Government's label watchdogs at the TTB - Alcohol and Tobacco Tax and Trade Bureau. The TTB, among other duties, regulates the names and labels of alcohol and tobacco products. One of the most famous examples of such foolery is Dogfish Head's Golden Showers Imperial Pilsner. The TTB forced DFH to change the name of their Prescription Pills Imperial Pilsner because the Bureau claimed it glorified prescription pill popping. In response, DFH submitted Golden Showers as a name for its Imperial Pilsner and the TTB approved it. Apparently, most of the old guys and gals filed away at the TTB are not into that sort of thing. Those among them that were hip to it must have been too embarrassed to tell their colleagues how and why they became familiar with such activities. The TTB caught wind of their gaff only after the name and label were approved. So, Golden Showers became a one and done, never to be seen again (on a beer label, at least). Stone Coast may have pulled a quick one, but they're not the quickest. However, they seem to have done a cunning job fooling those proven hipsters at the TTB. </div><div><br /></div><div><br /></div><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHEGQJvJf1KQcAXW5ICxhCWMgUREABhQvxEm4cgO-_BKd3hfw_04iaP63_SQkK3uGJtu94YWuoeRCOiFZj3ZLdYO4ABp3xiJ4UdVWtNH_0GBOGSIwTYmE0wFHty-Jx582zqto0zhtR/s400/420ipa.gif" border="0" alt="" id="BLOGGER_PHOTO_ID_5230868300993688466" /><div>Stone Coast has crafted a lovely beer in Batch 420. The beer wasn't what I expected at all. I expected something more herbaceous aroma, for lack of a better phrase. The aroma was subtle and smelled like fresh sliced green apples. It poured a large, pillowy head kept afloat by lively carbonation. There's a slow, creeping bitterness to the finish, but the flavor is the most interesting aspect of this ale. Batch 420's sweet taste evokes memories of childhood with a flavor of apples candied by a light caramel or toffee glaze. If you hated the circus, this beer is not for you. </div></div></div>Fuzzy Dunlophttp://www.blogger.com/profile/17589030617770608800noreply@blogger.com1