Recently in Old Ale Category

In the swishy world of beer trading, there are many ways to play. There's the obvious 1 on 1 trades, I've already covered the BIF (kinda like Secret Santa, but with beer and without the holidays), and now we come to the LIF, which stands for Lottery It Forward. The idea is that someone who has had some good fortune will pay it forward by giving away a beer or six from their cellar. Most LIFs consist of a simple challenge (the first person to answer my obscure question wins!) or straightforward lottery, but lately, there's been a lot of charity LIFs where someone will keep track of donations, then enter you into a lottery drawing based on how much you donate (usually 1 entry for every $10 donated).

Believe it or not, I've actually won two of these. The first was for a charity, and my prize was... a Tired Hands growler! Because I visit the brewery practically every week, the organizer was supremely apologetic and since all the other winners had been notified, I just asked him to pick a new name (gotta share that Tired Hands love). It seems karma saw fit to make me a winner in another LIF, so here I am with a box of 6 pretty great beers. Lucky (and grateful), I am.

This one comes from Colorado, which has quite the booze scene. Not just craft beery type stuff either. For this beer, Great Divide took one of their stable beers (perhaps amped up a bit), an old ale style, and aged it in Stranahan's Colorado Whiskey barrels. Near as I can tell, Stranahan's is a unique little "microdistillery". Their mash bill is comprised of four different types of barley, so it's not Bourbon. Indeed, the mash bill seems kinda like Scotch, but it's all aged in new American oak and it's obviously not a single malt either. So yeah, unique. And apparently fun. Their labels all have a personal note from the person bottling it, usually a song or quote or something like that - this guy got a bottle that says "Listening to Xmas Carols". That's a nice touch. So let's see how these barrels treated this beer, eh?

Great Divide Barrel Aged Hibernation Ale

Great Divide Barrel Aged Hibernation Ale - Pours a deep, dark brown color with half a finger of quickly fading off white head. Smells strongly of rich, fruity booze, lots of caramel with a strong malt backbone, and a little bit of that whisky barrel character. Taste has plenty of caramel and some of that fruity malt and booze, with the whisky barrel character making itself known, but not super assertively, towards the finish. Mouthfeel is surprisingly thin for such a big beer. Medium bodied, light carbonation (but nothing inappropriate), with a leading richness that quickly thins out (it's not watery or anything, but it's a lot thinner than you'd expect a 12.4% ABV monster to be). Overall, this is a really solid beer, but lacking in the richness and whiskey character that I was expecting. Is this a function of its age? Excellent question, I have no idea! I'm really happy I got to try this though, and despite my expectations of a richer brew, it is damn good... so I'll give it a B+ and that will be that.

Beer Nerd Details: 12.4% ABV bottled (750 ml capped). Drank out of a snifter on 12/6/13. Vintage: 2011. Bottle Number: 0356.

Quite a nice one, and I'm really looking forward to the rest of my box, which includes some obscure Bruery stuff and a couple of those .rar Crooked Stave releases. Score. And this beer makes me want to seek out some more Great Divide, a brewery I haven't had much of lately, though I guess I've had a couple Yeti variants over the past year or so... but can you really have enough Yeti? I think not.

Smuttynose Really Old Brown Dog Ale

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Made with real Dog™, just like Red Tick Beer:

Red Tick Brewing Technique - Needs More Dog

Or not. But then again, things do get weird up in New Hampshire and they have to do something to keep up with their neighbors in Vermont. You never know.

In all seriousness, this is Smuttynose's take on that under-appreciated style, the Old Ale. Smuttynose has long had a straightforward brown ale they put out in honor of their mascot, which is naturally a brown dog. Upon the passing of said brown dog, they amped up the recipe to make Really Old Brown Dog. So it's an old ale made from a base of brown ale. Sound good? Let's give it a shot:

Smuttynose Really Old Brown Dog Ale

Smuttynose Really Old Brown Dog Ale - Pours a clear, light but deep brown color with amber highlights and a finger or so of white head. Big malt character in the nose, lots of dark fruit aromas, some toasted notes. Taste goes a similar route, dominated by malts, maybe some lighter crystal malt with enough darker malts (presumably that brown malt) to impart a light toasted character. Nice fruity malt flavors make an appearance as well, though not quite as powerfully as I'd expect. Mouthfeel is well carbonated, medium bodied, not quite as rich or heavy as you'd expect, though it makes overtures in that direction. It's drinking pretty good right now, but perhaps with some age on it, it would deepen and intensify. Surprisingly little in the way of booze, which is a neat trick considering the 10.4% ABV. Overall, a damn fine beer. B+

Beer Nerd Details: 10.4% ABV bottled (22 oz bomber). Drank out of an Only Void snifter on 7/27/13. Bottle conditioned in 2013.

Last year, I sent a bottle of this stuff over to Jay, and he seemed to really enjoy it. Me, I'd be really curious to see what age does to this, a topic I should really revisit sometime soon. Hey, maybe tomorrow. Stay tuned.

The Bruery Bois

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The Bruery's Anniversary beers have become an annual tradition around here at Kaedrin (see Coton, the second anniversary beer, for more on why this is so). Each beer is based off an old ale recipe that is blended with previous batches using the Solera method. Initial offerings were blends of barrel aged and young beer, but the last couple have been 100% barrel aged.

The names of the beers follow along with the French translation of traditional wedding anniversary gifts. Bois is French for "Wood" and I believe it's pronounced *Inception Horns*. Hard to believe it's only been 5 years since The Bruery popped up and started melting faces.

So I buy one of these every year, but clocking in at 15% ABV and packaged only in 750 ml bottles, it's a big beer and not exactly an everyday thing. Let's make this a week of stupid memes and continue my lame Inception joke at the same time:

Leo Likes Titanic Beer

We need to go deeper. It's funny, but the dream within a dream structure sorta matches the beer within a beer Solera method thing going on with these Anniversary beers. Or I'm full of shit (or a piece of shit, full of shit?) Alrighty then, let's get incepted by some monster beer:

The Bruery Bois

The Bruery Bois - Pours a viscous, deep, murky brown color with just a cap of light tan head. Smells strongly of Bourbon, vanilla, and oak, lots of booze, with some sugary fruit notes creeping around too. Taste is full of rich caramel, sticky toffee, and dark fruits (raisins, plums, and so forth), with a big wallop of boozy bourbon, vanilla, and oak. Very complex, evolving as it warms. Mouthfeel is thick and syrupy, very rich, with enough carbonation to cut the sweetness, but still very smooth. A heaping helping of booze burn and a nice warming as you drink too (even if you drink slowly). It would be difficult to call this balanced, but it's my kinda unbalanced (others will certainly find it too rich), and the barrel aging is very well done. Overall, it's spectacular and I love it. A

Beer Nerd Details: 15% ABV bottled (750 ml capped and waxed). Drank out of a Only Void snifter on 6/29/13. Bottled 4/10/13.

This was the standard Bourbon barrel offering, but to mark their 5th year, The Bruery did some next level aging in other kinds of barrels like Brandy, Rye, and new American and French Oak. Alas, those variants aren't getting distributed beyond the brewery and some are only available to their society members. We'll just have to make due with Bourbon, I guess.

February Beer Club

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Yeah, so I'm still running dry on beer puns. Fortunately, there's a pretty good chance you don't care about that, so I'll just explain that Beer club is a meeting of beer minded individuals from my work who get together for a meal and lots-o-beer once a month. It ended up being a rather small gathering this month, with just the core group showing up... and yet, plenty of fantastic beer was had by all.

Beer Club February 2013
(Click for bigger image)

Despite the less than ideal conditions, I'm going to record my thoughts on each sampled beer. For posterity! Yeah, the sip test is often unreliable, so take this with a giant boulder of gourmet sea salt, you nerd (he sez, as if it's a bad thing). Roughly in order of tasting (not necessarily the order in the above picture):

  • Samuel Smith's Organic Lager - Pretty standard Euro-lager affair here, though perhaps a higher quality version of such. Nice noble hoppiness and a surprising yeast character (nowhere near a Belgian strain, but it did add character to an otherwise normal beer). B
  • Eagle Rock Jubilee - One of my contributions for the night, or should I say, it's actually Jay's contribution, as this was part of our trade. I figured I shouldn't hog all of it to myself, though perhaps I should have, as this was reallly good. Smooth, creamy, spiced but not harshly so, this was a beauty. They call it a spiced old ale, but it feels a whole lot like a winter warmer and heck, let's just call it good beer. Beer Club crowd seemed mighty impressed as well. A-
  • Cisco Lady of the Woods - My other contribution, I liked it so much the first time, that I just had to share another with everyone else. I'm always surprised at how well received sour beers are by the Beer Club crowd, though perhaps I shouldn't be. I tend to call this beer club, but it originally began as beer and wine club, and this beer certainly has a nice Chardonnay character that turned some heads. Still an A by my reckoning...
  • Heavy Seas Black Cannon - One of them semi-local Maryland breweries, this wound up being a very solid black IPA. Beautiful nose, slight roasted malt character dominated by piney, resinous hops and maybe a bit of citrus. Alas, the taste didn't quite hold up, though again, still a very solid beer. B
  • Flying Fish Grand Cru Winter Reserve - Hoo boy, I hope you like clove, cause they must have packed this thing to the gills with cloves. Fortunately, I do like that, though the beer is pretty straightforward otherwise. B
  • Ommegang Three Philosophers - One of my long time favorites, just as good as ever. Fancy new label, too...
  • Heavy Seas Bourbon Barrel Aged Siren Noire - Holy chocolate milk, Batman! Seriously, like drinking slightly boozy yoohoo. Not getting much bourbon at all, though perhaps it's contributing to the almost creamy, vanilla character that goes so well with the chocolate flavors that dominate this beer. Really enjoyable and perhaps the most interesting beer of the night, if not exactly the best. B+
  • BrewDog Tokyo* - Another beer I've had before, this thing is a total monster. Clocking in at over 18% ABV, it's a pretty potent beer, though the solid malt backbone and addition of cranberries and jasmine help even that out a bit. Still a B+ in my book.
And with that, we had to cut things a bit short. A few sad beers were left unopened, but it was starting to snow and we didn't want to crack open that bottle of 14% Samichlaus (seriously, beer club compatriot Anthony brought Samichlaus and Tokyo*, which average out to somewhere around 16% ABV, pretty badass if you ask me. As a fan of older vintages of Samichlaus, I advised him to cellar this 2010 vintage until at least next Christmas and he seemed pretty excited about that prospect). So that just about covers it for this beer club. At the next beer club, my Fat Weekend IPA should be ready to go, so I'm pretty excited.

Cigar City Warmer Winter Winter Warmer

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At some point, I resolved to get my hands on more Cigar City beers, and they do distribute to this area... but their offerings have been scarce of late. I have no idea why, but when I saw this one about a month ago, I quickly bought it, not realizing that it was from last year! It's a big, dark beer, so it should be able to hold up to the time, but it's also got a big hop component which I'm assuming I lost out on a bit. In any case, this beer officially kicks off the Christmas beer season. Here at Kaedrin, we take these things seriously, so expect to see a boatload of other wintery themed beers in the near future. This particular offering falls into the "make it stronger" school of holiday beer thought (with maybe a bit of "do whatever the hell you want", just for good measure.) The label sez it's a mashup of barleywines and old ale winter-warmer styles, but with a big citrusy American hop presence. They call it a Floridian Winter Ale:

Cigar City Warmer Winter Winter Warmer

Cigar City Warmer Winter Winter Warmer - Pours a very deep, dark amber brown color with a solid 3 fingers of fluffy head, good retention, and plenty of lacing. Smells full of caramel and citrusy, piney hops. Taste is very sweet, dominated by rich caramel, brown sugar, and toffee tones. Big citrus and pine hop flavors lighten things up a bit, but those sugary caramel/toffee flavors rule the day. Mouthfeel is full bodied, rich, and chewy, but very well carbonated, which really helps cut all the rich flavors a bit. That being said, there's a lot of mouth coating here, and a finish that lingers. Fortunately, these flavors are all right up my alley, so it works well enough in the end. The booze is well hidden in the taste, but you get that warming alcohol feeling in the belly soon enough. Overall, this is an interesting beer, along the lines of a barleywine or old ale, but kinda doing its own thing. A whole 750 gets to be a bit much, but I really enjoyed it. B+

Beer Nerd Details: 11% ABV bottled (750 ml capped). Drank out of a tulip glass on 11/23/12. Bottled November 2011 for consumption in 2011/2012.

I still haven't tried a lot of Cigar City's brews, but I'll be sure to snag a few the next time they make their way up here... Anywho, lots of Christmas, holiday, and otherwise wintery offerings coming up in the near future, even including a few deliberately aged brews. Stay tuned!

I've finally completed the cycle. Ola Dubh is a series of beers aged in different vintage Highland Park Scotch casks. I've already had four of the five available vintages, and they've ranged from the sublime to the merely great. Strangely, the "youngest" vintage was also the hardest to find (probably because it's the "cheapest", though it's still obscenely priced), but it also happens to be aged in the casks of one of my favorite "everyday" scotches, so I figured I should just go ahead and try both during the same session.

Harviestoun Ola Dubh 12 and Highland Park 12
(Click for bigger image)

Harviestoun Ola Dubh Special Reserve 12 - Pours a very dark brown with the slightest tinge of amber and a half finger of head. Big aromas of caramel, chocolate, and whisky, with some oak and vanilla and maybe even honey. The taste hits with a surprisingly peaty, smokey flavor right off the bat before settling into more typical caramel malt flavors. But that smoke is kinda ever-present, even in the finish and aftertaste. This is a little surprising given that I don't think of Highland Park as being a smokey peat bomb. On the other hand, while smokey, it's nowhere near as awkwardly balanced as beer aged in Islay Scotch casks, so there is that. But even this amount of smoke makes it harder for some of the more traditional chocolate and caramel flavors to assert themselves. Mouthfeel is medium bodied, a little thinner than expected, though there's obviously plenty here to chew on. Well balanced carbonation and it actually goes down pretty easy. Overall, this isn't a disaster or anything, but it is a bit of a letdown when compared to the others in the series, which are just much more balanced and complex. I'm still glad I tried some and it was enjoyable enough to warrant a weak B, but I'm again curious as to what a fresher bottle would taste like.

Beer Nerd Details: 8% ABV bottled (11.2 oz) Drank out of a snifter on 11/9/12. Bottle Number: 07449. Bottled in February 2010.

Highland Park 12 - Holy shit, I don't think I ever reviewed Scotch before. What do I do? I'll just pretend it's beer. Pours a golden light brown color with absolutely no head (uh, not that there's supposed to be, but come on, work with me here). Smells, um, like whisky. No, seriously, it's got a very light peat and smoke profile going on (though nothing that I'd think would lead to the smokiness in the aforementioned beer), along with some light caramel and honey, with that high octane, nose-singed alcohol note. Taste actually follows the nose, though some other notes emerge too. Light smoke and peat (again, not so much that I'd expect beer aged in these casks to be overwhelmed by it), some caramel, maybe a little graininess, some spicy character, and you know, booze. Mouthfeel is relatively smooth, with some of that spicy alcohol adding a little harshness. Overall, it's one of my go-to Scotches, it's got lots of complex flavors going on, but it's the complete package. Good stuff. I'll use my Scotch ratings scale. 4942 points.

Whisky Nerd Details: 43% ABV bottled (750 ml, 1 dram pour). Drank out of a Glencairn nosing glass on 11/9/12.

So there you have it. Not quite the face melting night I was hoping for, but enjoyable enough anyway. This more or less completes the cycle of Ola Dubh for me, unless Harviestoun starts sourcing more obscure Highland Park casks or something. Despite my thoughts on the 12 above, the rest of the series has been excellent enough that I'd love to try other vintages/specialty Scotch aged beers from Harviestoun. Speaking of the rest of the series, I think the final ranking of beers based on the vintage of the casks they were aged in comes down to: 40, 18, 30, 16, 12. Unfortunately, these things are obscenely expensive, especially when you hit the older vintages.

The Bruery Coton

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As a lowly beer neophyte reading raves about California's The Bruery on all the cool blogs, I made a pact with myself to hunt down some of their beer. This was the first thing I found, and I purchased it blind, price tag be damned. I had no idea what I was in for, but the label was pretty and it even had a fancy strip of tape covering the cap. The guy who sold it to me said "It's really good. Boozy, but good." Well, I drank it and my face melted. My original notes on this said it was very good but "maybe a bit too powerful". It was a real eye opener though. I'd never had anything like that beer before and it really pushed the boundaries of what I thought beer could be. It was a memorable experience and I can still recall the night vividly, right down the movies I was watching as I partook. I even saved up some shekels and bought another, with the thought that some of that booze would mellow out over time. And thus it's been burning a hole in my fridge for about 2 years now.

The Bruery Coton Label and Taped Cap

Coton was The Bruery's second anniversary ale, part of a series of beers named after traditional wedding anniversary gifts. The first anniversary beer was called Papier (French for "paper") and it was brewed in the style of an English Old Ale, but using The Bruery's house Belgian yeast strain. Coton uses the same recipe as Papier, but they blended a portion of Bourbon Barrel Aged Papier into the "young" beer to add complexity. The fancy shmancy term for this process is the Solera method. Each year, young beer is blended with previous batches, adding complexity and creating an older average age to the beer. The process is typically used in the production of wine and appears to be exceedingly rare in the world of beer. Aging beer is an expensive proposition for most breweries and a Solera project requires a great deal of foresight, ambition, and planning. Fortunately, The Bruery is clearly up to the task.

I've been purchasing these Anniversary beers every year, but truth be told, knocking back a 750 of 14.5% ABV beer takes something of a commitment. But it's been nearly two and a half years, I figured it was time to clear a few hours of the ol' schedule and bite the bullet on this thing. I've had beers that were rare or hard to get before, but this one weighed on me more than I expected, perhaps because it loomed so large in my mind. I know the general beer nerd consensus on this beer is mixed, but I have a personal connection with this beer that most don't share. It was a beer of firsts for me (first Bruery, among my first Barrel Aged brews, first time I broke the $20 barrier, and probably the highest ABV beer I'd had at the time, though I've long since surpassed that), and while I loved it the first time I had it, I'm always a little anxious about revisiting beers from that period.

Am I putting it on a pedestal? Will this hold up to my expectations? Well, I'm happy to report that it actually managed to exceed expectations... to the point where I'm even going to award it the vaunted Kaedrin A+ (only beer so far this year to earn that distinction).

The Bruery Coton

The Bruery Coton - Pours a deep dark amber (mahogany!) color with a sliver of light tan head. Smells strongly of brown sugar/molasses, dark fruits, and boozy bourbon with just a hint of oak and vanilla. Taste is very sweet, lots of that crystal malt character, rich caramel flavors, brown sugar/molasses, raisins and other dark fruits, even some spiced character, like cinnamon, and of course, that vanilla, oak, and bourbon killer combo. Big, complex flavors. Mouthfeel is full bodied, a little syrupy, but surprisingly drinkable. I don't want to call it thin, but it's not as thick and chewy as you'd expect for such a monster, and this is a very good thing in this beer, which has the potential to overwhelm, but never really does so. The carbonation is ample, which keeps this from feeling too syrupy and may help contribute to that drinkability too, keeping things smooth and almost creamy. It seems ridiculous to call a 14.5% ABV beer balanced, but it kinda is... The booze seems to have mellowed out with time as well, though I still get that warming alcohol feeling in my belly as I drink. This thing is drinking like a massive bourbon barrel, Belgian style barleywine, or something like that. It's exceptional, and it is kicking my ass tonight. A unique, complex, just all around superb beer, and it seems to have mellowed a little with time, which I think may have been for the better. I don't hand these out often, but this earns the coveted Kaedrin A+

Beer Nerd Details: 14.5% ABV bottled (750 ml capped and taped). Drank out of a goblet on 10/27/12. Bottled May 2010. Bottle Number 02592. 75% Ale, 25% Ale Aged in Bourbon Barrels.

So there you have it. I've got bottles of Cuir and Fruet (3rd and 4th anniversaries, respectively) in the cellar, and some other Bruery whales are incoming, so stay frosty folks. This is looking like a Bruery-filled, liver-destroying, wallet-lightening winter.

North Coast Old Stock Cellar Reserve

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The concept of a "Stock Ale" is somewhat nebulous and laden with cultural and historical notions of brewing beer. Now, we're not talking saison-sized incomprehensibility, but it's not a very common style and the historical idiosyncrasies add complications. The term is often used interchangeably with "Old Ale" or even just "Strong Ale", and it is true that, historically, they are all somewhat related1. As you might guess, the distinguishing characteristics for such beers are also complicated and vague, but as luck would have it, I've already written about Old Ales before:

They're generally pretty high in starting gravity and relatively low in IBUs (sorta like an English Barleywine or a Scotch Ale), but they display a lower degree of apparent attenuation (meaning that there still a lot of residual sugars (dextrin) in the finished product). As the style name implies, these beers are also aged for a long period of time before distribution. This aging develops some interesting flavors along the lines of a lightly acidic, fruity malt character.

Now, the distinction between an Old Ale and a Stock Ale is that the latter, while featuring the same characteristics as the former, was not intended for direct consumption. Instead, brewers would blend the Stock Ale with young beer to establish that distinctive flavor base (you know, like chicken stock, but with beer!) This was particularly useful before the advent of refrigeration. Brewing during the summer was problematic at best, and usually resulted in infected or otherwise tainted beer. However, the cleverest among brewers figured out that freshly brewed summer beer could be "hardened" or "brought forward" by mixing it with older stocks of winter-brewed beer. If those old stocks survived the summer, they were then sold as Old Ale that next winter.

The advent of lager beer and modern refrigeration (among other unimportant things, like Prohibition and World Wars) has obviously decreased the need for "stock", but there are still a fair amount of old ales being made these days, and plenty of breweries still experiment with mixing aged and fresh beer2. North Coast makes one of the most popular current incarnations of old ales, called Old Stock Ale. What I drank last week was a Bourbon Barrel aged version of that beer, which is given the subtitle "Cellar Reserve" and fancily packaged in a beautiful, distinctive bottle, thus allowing them to charge through the nose for the stuff. And like a sucker, I paid through the nose, because I just can't resist stuff like this. It being beer that was originally made 3 years ago, I think I can let that slide a bit.

North Coast Old Stock Cellar Reserve

North Coast Old Stock Cellar Reserve 2009 - Pours a murky, muddy brown color with half a finger of quickly fading, big bubbled head. Huge Bourbon and oak notes in the nose; also caramel, toffee, vanilla, and even a little fruitiness. Taste follows the nose, lots of caramel and toffee with some dark fruity notes and a whole boatload of rich Bourbon and oak character. Lots of hot booze too, though I find that it's pretty well integrated with the rest of the brew. Mouthfeel is surprisingly well carbonated. Not effervescent or fizzy or anything, but ample carbonation that helps temper some of that rich, chewy nature (not that I don't like rich, chewy beers, this is just an interesting twist on the style). Full bodied and complex, with some alcohol warming going on. It's a sipper, but I mean that in the best way possible. Overall, this is an excellent beer. I don't know that it's worth the price tag (you can probably find something similar for half the price), but I'm really happy that I got to try it. It's something I might even seek out again, price be damned! A-

Beer Nerd Details: 13.16% ABV bottled (500 ml). Drank out of a snifter on 10/06/12. 2009 vintage.

I've already got me some of North Coast's Old Rasputin XIV, their most excellent Imperial Stout aged in bourbon barrels. That's another beer pretty much guaranteed to be drunk in the next couple months. These things certainly are pricey, but the beers are pretty darn good too.

1 - I should note that a key source for a lot of this history is Ray Daniels' book, Designing Great Beers. He's got a chapter dedicated to sussing out the distinctions and characteristics of this vague style, and he's clearly much more knowledgeable on the subject than I am, so if this rinky dink blog post interests you enough that you actually want to brew the stuff (and if you're an advanced homebrewer - the book was a bit too much for my amateur operation), he's got you covered.

2 - The example of blending experimentation in old ales that comes to mind is The Bruery's Anniversary Ales series (i.e. Papier, Coton, Cuir, Fruet), which represent blends of new beer with last year's anniversary ale. This is technically referred to as the solera method, but I'll leave that pedantry for it's own post someday (I should really get around to drinking/reviewing those bottles of Bruery Anniversary beer). I suppose I should also note that even traditional blending is still alive and well, one example being those wacky Rodenbach fellows.

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Hi, my name is Mark, and I like beer.

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This page is an archive of recent entries in the Old Ale category.

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