Dark Lord

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Let's start this review off right with a stupid meme:

True Detective Meme 1
True Detective Meme 2
True Detective Meme 3

So unfortunately, I'm going to have to play Rustin Cohl (i.e. McConaughey) to collective beer nerdery's Martin Hart (i.e. Harrelson). Despite all the accolades everyone seems to hand out, I did not particularly love this beer. It's not awful or anything, but it's one of those beers that's hyped to high heaven or at least, it used to be... The hype has slowly been shifting to the ever more rare barrel aged variants, though this regular, non-BA version still commands pretty high ratings and ridiculous prices in the secondary market.

For the uninitiated, Dark Lord is a massive 15% ABV, coffee-infused imperial stout made by Three Floyds in Munster, Indiana, and it's only available at the brewery on one day out of the year (aptly titled Dark Lord day). This is a practice that has spread to just about every other brewery that has a big imperial stout release (think Darkness day or Hunahpu's day). It's very much a publicity stunt, though it's also more of a festival than a beer release (though the beer is the primary motivating factor), what with lots of other beers on tap and live music and large crowds. Attendance is capped at 6000 tickets, and there are apparently huge lines (according to these guys, the wait, even when they had a ticket, was three hours) and lots of beer sharing and trading and other hijinks. Allocation is 3 bottles per ticket (for the math impaired, that's 18,000 bottles), so it's not like this is a particularly rare beer, it's just that the distribution is limited.

I got my bottle in a trade with a gentleman from Chicagoland and have been holding on to it for a rather long time. Part of the reason for this is that everyone says the beer gets better over time and that it's cloyingly sweet and boozy when it's fresh. This particular bottle was a 2012 vintage, so it's had almost 2 years to mellow out. Was it worth the wait or the hype? Not really. I certainly wouldn't mind trying a bottle of fresh stuff (or any of the BA variants (like that will ever happen)), but this definitely did not live up to expectations.

Three Floyds Dark Lord

Three Floyds Dark Lord - Pours a gloopy black color with a minimum of head, barely a cap of tan head that quickly dissapates. Smells of caramel, brown sugar, a slight hint of coffee and roast. I rather liked the nose, at least at first. Taste is super sweet, sugary, some rich caramel, lots of sugar, maybe brown sugar, very sweet, not much in the way of roast or coffee, and did I mention that this was sweet? As it warms up, the coffee comes out a little more, but it feels like I'm drinking over-sweetened coffee. I don't think the age has done the coffee any favors, and it certainly doesn't stand up to the rest of the beer. Taking my cue from Rainier Wolfcastle: like the goggles, the coffee and roast do nothing. The onslaught of sugar and sweetness is unstoppable. It'd be almost admirable in its extremity if it was a little more balanced. Mouthfeel is full bodied, heavy, low but appropriate carbonation, definitely a sipper, some booze, but not overly hot or anything... The sweetness is hard to overcome if you're trying to house a bottle by yourself, so this is perhaps something you'll want to share. Overall, I can't help but be a bit disappointed. Its not bad, but its nowhere near my favorite top tier stuff. B-

Beer Nerd Details: 15% ABV bottled (22 oz. waxed bomber). Drank out of a snifter on 1/31/14. 2012 vintage, red wax.

So there you have it. I'd obviously rather be drinking this than a lot of other beer, but at the same time, it doesn't seem worth the hoop jumping that it takes to get a bottle (directly or indirectly). Back in the day, this was what I'd call a white whale beer, something I never expected to get my hands on, and with the ever shifting goalposts of beer nerdery, it seems that the regular Dark Lord has been slipping in reputation of late. As mentioned before, the barrel aged variants are a different matter, and to be sure, I could see the added complexity (and age) doing wonders for this beer (alas, I have severe doubts that I'll ever sample that stuff). Indeed, when I got towards the end, instead of powering through the last few ounces, I poured some bourbon in the remaining brew, and it actually allowed me to finish it off (this is pretty sad, really, but hey, it worked). Then I went to bed, because damn. Even spreading this out over a few hours, it was kinda tough.

Grassroots Arctic Saison

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Before the tiny juggernaut of Hill Farmstead, there was Grassroots. It's the oft-collaborative label of Hill Farmstead's Shaun Hill, who began Grassroots during his 20 month tenure at Denmark breweries like Nørrebro Bryghus and Fanø Bryghus. The idea was to start a contract/gypsy/collaborative brewery called Grassroots that would build enough capital to move brewing operations to Hill Farmstead in Vermont. Grassroots started in Denmark, but has moved all around the world as Hill has collaborated with a variety of other brewers (including local Kaedrin heroes, Tired Hands, amongst many others). I've only had a couple Grassroots beers, but they've been uniformly excellent.

This particular beer is a saison fermented in oak tanks with Brett. It's a collaboration with Anchorage brewing in Alaska, and because it was brewed at Anchorage's larger facility, it's actually received a reasonable distribution (some Grassroots brews are made at Hill Farmstead, and thus don't really make their way out of Vermont). Me, I got this by waiting in line at Hill Farmstead during Operation Cheddar, but for some unfathomable reason, this beer sits on shelves at various places around the country. Given the obscene (yet somehow appropriate) hype surrounding Hill Farmstead, it's surprising that this beer isn't more highly sought after. I guess most folks don't know what to make of this whole separate, subsidiary label. I'm not complaining though, as that just means more for those of us in the know.

Grassroots Arctic Saison

Grassroots Arctic Saison - Pours a slightly hazy straw yellow color with a couple fingers of bubbly head that has great retention. Smell is pure funk, lots of Brett, light earthiness with a fruity kick. Taste starts sweet and spicy, with that funky Brett bringing some earth and fruit to the story, slightly tart finish. Mild oak character, but really loght... Mouthfeel is medium bodied with a high, effervescent carbonation, some spice, a little rough, but very drinkable. Overall, this is pretty great stuff! A-

Beer Nerd Details: 6% ABV bottled (750 ml caged and corked). Drank out of a tulip glass on 1/26/14. Batch 1 May/2013.

This marks the last of my Vermont treasures, and thus I think I need to start planning another trip up north to stock up on more Alchemist, Lawson's, and Hill Farmstead.

January Beer Club

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Just in the nick of time. This was scheduled for earlier in the month but got delayed due to snow and other such things. But we persevered, and Beer club marched on. For the unawares, beer club is a gathering of beer minded folks from my work, who get together once a month at a local BYOB for beverages and fun.

January Beer Club 2014
(Click for larger version)

For the sake of posterity, some thoughts on each beer are below. As per usual, these are off the cuff responses with no formal notes, so they're basically useless for you, but I'm including them anyway because why should I care what you think of my drunken recollections of these beers? In order of drinking (and not in the order pictured above, and there are definitely a couple beers not pictured at all because I took the picture early and didn't feel like updating it later and why are you so confrontational about this, it's just a thing, and fine, you want to fight about it? Let's do this thing. Or not. Whatever. What were we talking about?)

  • Stone Double Bastard - Probably not the best beer to start off a tasting with, but it worked just fine, and it was as good as I remember. Which is to say, it's good, but not mind blowing. B+
  • Unibroue Éphémère - This is not as apple-flavored as I remember, though that character is still fully present in the beer, which is a pretty solid Belgian Wit style affair and would make a great summer beer.
  • Boxcar CarKnocker IPA - The uber local (i.e. within a couple miles of my house) brewery's take on a standard IPA, it's decent, but not quite as good as their original (kinda, sorta Belgian style) IPA. B-
  • DC Brau The Corruption - A beer I reviewed in more detail just yesterday.
  • Bell's Midwestern Pale Ale - A fine offering, but perhaps sampled too late in the the night, as it sorta suffered in comparison to the other IPAs. B-
  • Boxcar Belgian Tripel - One of uber-local Boxcar's best beers, it's still a pretty straightforward Belgian style tripel. Along those lines, it's pretty good. Not a top tier effort, but quite nice. B+
  • Element Brewing Dark Element - A rather nice India Black Ale (or whatever you want to call that hoppy stout style), this sucker had just a hint of roast, a nice malt backbone, and plenty of dank, piney, resinous hops. One of the best of the night. A-
  • Ken's Homebrewed Hybrid Thingy - A sorta beer/wine/mead hybrid, this was made with some barley, copious amounts of honey, and muscat grapes. This is some crazy Dogfish-head style shit, but it actually worked pretty darn well. Clocking in at around 10% ABV, this thing didn't feel like it at all, making it dangerously easy to drink. B
  • Kaedrin Bomb and Grapnel (Blend) - This is the version that contains a blend of straight RIS and Bourbon Oaked RIS. It turned out pretty darn well, though the oak character is a bit muted here. I don't know that I'd be able to pick it out blind, but regardless, it turned out pretty well and everyone seemed to enjoy it. Look for a triple feature (with all the variants) soon. I'll give it a B+ for now, though it could easily be higher.
  • Spring House Satan's Bake Sale Mint Chocolate Chip Stout - One of my contributions, this was a fascinating sorta Girl Scout Thin Mint beer. Not sure if I would have reacted so positively if I drank the whole thing by myself, but it's a perfect beer for the setting. The mint chocolate chip character comes through strong, but not in an overpowering way. Very nice, and I enjoyed muchly. B+
  • Boulevard and Sierra Nevada Terra Incognita - A whiskey barrel aged beer that shows off that character pretty well. I still think that stouts and barleywines work better on that front, but this was certainly a fine effort. B
And that just about covers it. Good times had by all, and I'm already looking forward to the next installment (which should be sooner, rather than later... hopefully!)

DC Brau The Corruption

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Yet another storied brewer makes its way to PA, and novelty whore that I am, I tried some. DC Brau is a small brewery located in Washington, DC, home of the Beerbecue. As such, I'll let him explain the story behind this particular beer (by which I mean that I'm too lazy to do so myself):

The Corruption is named for "the corrupt bargain". What's that you say? Well, in the 1824 presidential election, when no candidate had a majority of the electoral votes, the 12th article of amendment to the Constitution dictated that the House of Representatives had to break the "tie" between the 3 candidates who had the highest number of electoral votes. "The corrupt bargain" refers to the rather dubious dealmaking of Henry Clay in securing the White House for John Quincy Adams. In doing so, he out-Blagojeviched Rod Blagojevich and was quite coincidentally appointed as John Quincy Adams' Secretary of State.
As noted at Beerbecue, this was a pretty gutsy move on Clay's part, as Andrew Jackson is in the top 3 most badass Presidents of all time (perhaps a dicussion best saved for later).

Anywho, the beer itself is a relatively straightforward single hop IPA, made with Columbus hops. These are not particularly trendy hops, but let's just say that hops corrupt, and Columbus hops corrupt absolutely. A nice accompaniment to this smoke-filled room, if I do say so myself:

DC Brau The Corruption

DC Brau The Corruption - Pours a deep orange color with some coppery tones and a couple fingers of fluffy white head that has pretty good retention and leaves some lacing as I drink. Smells full of citrus and pine hops (I originally guessed Simcoe, but as I learned later, it's Columbus) But also something I can't quite place, perhaps a malt or yeast focused difference. Taste has more of that stuff I can't quite place, along with a heaping helping of citrus, resinous pine, and earthy, spicy, almost herbal hops, nice bitterness in the finish. Mouthfeel is typical IPA, well carbonated, light to medium bodied, goes down quite easy. Overall, it's a very, very good everyday IPA. If I didn't already have, like, 7 alternatives, it would be something I came back to regularly. B+

Beer Nerd Details: 6.5% ABV canned (12 oz.) Drank out of a snifter on 1/26/13.

Now I just have to brave the inevitable shitshow once On the Wings of Armageddon makes its way up here. From what I've heard, it's well worth the hassle. Let's hope I'm equal to the challenge (it's apparently already shown up on tap in the city and it appears to be a semi-regular limited release beer, so it will hopefully not be too difficult to secure some).

Adventures in Brewing - Moar Updates

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I've been making what I guess you could call "slow beer" lately, stuff that takes a while to express itself. To counter this, I made a batch of Red Heady, a simple, hoppy red ale, and it just so happened to align with the acquisition of my new toy:

My New Toy

Yep, I got me a kegerator, so no tedious bottling was needed for Red Heady. On the other hand, I totally screwed Red Heady up. It's terrible, and I'm 99% sure that it's the way I harvested the Heady Topper yeast. I'm pretty sure the OG of my starter was way too high for the weak, harvested yeast. The final result wasn't infected, per say, but it did have a taint to it that I associate with weak yeast. I'll have to brew up a more straightforward batch sometime. I still have a couple cans of heady, so I could try harvesting the yeast with a much lower OG starter as well. In the meantime, I need to get Fat Weekend IPA up and running (I'll probably just use American Ale yeast for that sucker, don't want to take any chances).

Kaedrôme Saison is coming along, but sure is taking its time to condition in the bottle. I'm getting inconsistent carbonation levels, and it's never quite reached the heights of the non-funkified version (which is still drinking pretty great these days, though I'm critically low on supply, with only 3 bottles left).

Finally, the Russian Imperial Stout I made a while back seems to be coming around... and I even came up with a name for it: Bomb and Grapnel. If you get the reference, I love you. As a hint, I will note that in the book(s), the Bomb and Grapnel is a pirate-themed hotel bar that is not as cheesy as it sounds. But it's an evocative name for a big, bold imperial stout, no?

Anyway, after 3 weeks in secondary, I bottled with a FG at about 1.029, which is pretty damn high for a finished beer, but after 6 weeks, I'm pretty sure it was fermented out. The Bourbon Oak version had a slightly higher FG as well. I managed to get about half a case of straight RIS, half a case of Bourbon Oak RIS, and about 20 bottles of the blended version, with 4 bottles of what I called "transition" bottles (i.e. when I was transitioning from straight RIS to the blend, I set aside a couple bottles that were presumably not as well integrated because of the liquid already in the tubing, etc... Ditto for transitioning from the blend to full Bourbon Oak.) I opened one of the transition bottles recently, and it appears to be in drinking order:

Bomb and Grapnel

Nowhere near as roasty as I was expecting, though I wasn't really going for super roasty either. Still, if I were doing this again, I think I'd remove the munich malt and add more roasted malt (or black patent). Still, it's drinking reasonably well. Sweet, but not cloying, and actually somewhat hoppy (not like one of them India Black Ales or whatever you call them, but the hops are there), it's working pretty well for me. When I was bottling, I didn't get much in the way of oak or Bourbon out of it, but I haven't opened one of those bottles yet either, so I guess we'll just have to wait and find out. I figure another month or two and I'll be ready to drink all three side by side and see how they're doing.

After bottling Bomb and Grapnel, I took the Bourbon and beer soaked oak cubes and put them back into a mason jar with a few ounces of Dad's Hat Rye, a local Rye whiskey that could probably use some more time on oak (they typically aged for 3 months or so in small casks). And I figure the added beer would also make for an interesting result. We'll check in on that experiment in a month or two, I think.

Next up on the Homebrew front is Fat Weekend IPA, a beer I'm making for the eponymous Fat Weekend, a gathering of portly individuals from all over the northeast (and some points west) which will be sometime in mid-march. I will hopefully be able to switch up the hop schedule a bit again - hoping to use Simcoe for bittering, and Amarillo for flavor/aroma. I'm also planning on making a full batch this time. After that batch, who knows? I do want to do something similar to the three variants of Bomb and Grapnel, but with a barleywine (though I'd like to learn a little more about how Bomb and Grapnel turned out before I really commit to anything there). And I also want to make a crushable pale for summer. And maybe, someday, a Scotch ale (perhaps with the bourbon and oak treatment).

Gazing Into The Abyss

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Finally. I know that if I call this a white whale beer, a million neckbearded beer dorks will descend upon Kaedrin HQ with righteous fury, but it's been several years of near misses for me, so it was a hard fought victory for me. For those of you in the distribution range or who don't live in a state with archaic booze law (i.e. states that allow you to have beer shipped), you've got it easy. Well Deschutes distributes to Philly now (apparently one of the few east coast places that gets some Deschutes), so I've finally got my greedy paws on some of this stuff.

So what's the big deal? Well, The Abyss is a monster 11% ABV Imperial Stout, and when you gaze into it, it gazes back. It's actually got quite the recipe. Brewed with black strap molasses and licorice, finished with cherry bark and vanilla beans, and partially aged in oak barrels. From what I can tell, this changes each year, but the 2013 reserve is 6% aged in oak Bourbon barrels, 11% aged in oak barrels (presumably new oak), and 11% aged in oak wine barrels (Pinot Noir, I'm told). Some earlier vintages have left out the cherry bark and vanilla beans, and also had a slightly higher barrel percentage (and I gather that the Pinot Noir barrels have only been around for a couple years as well), but I ain't complaining, cause this is decent stuff:

Deschutes The Abyss 2013 Reserve

Deschutes The Abyss 2013 Reserve - Pours pitch black with a gorgeous finger of brown head that gradually subsides to a cap with decent retention. Smells heavily of roasted, dark malts, perhaps some of that molasses and vanilla pitching in as well. Nice complexity in the nose, I keep picking out new notes. As it warms, there is something bright but not quite fruity in the nose (perhaps the wine barrel or cherry bark?) Coffee, chocolate, sugary caramel, It just keeps coming. The taste starts off with that rich caramel, but that quickly evolves into vanilla, then chocolate, a heavy roasted malt character, finally leading into a relatively bitter finish (bitter both from hops and from roast). I don't get a lot of direct oak or Bourbon, but the barrel aged character does sorta come out in the rich mouthfeel of the brew. Speaking of which, the mouthfeel is rich, thick, and chewy, full bodied but reasonably well carbonated. The bitter finish dries out the mouthfeel a bit, but it's still a big, rich beer that will coat your mouth and linger for a bit. Overall, this is excellent, even if it's not quite ticking my favorite stout checkboxes, it's still really impressing me... A-

Beer Nerd Details: 11% ABV bottled (22 oz waxed bomber). Drank of of a snifter on 1/18/14. Best After 08/16/14.

Zuh? Best After 08/16/14? It turns out that it's just fine to drink fresh, but they claim it will age very well too, though it'll be "entirely different" a year on. So you're saying I need to hunt down another bottle? It looks like it. I could definitely see that bitterness mellowing out over time, and perhaps some of those other elements becoming better incorporated.

Drie Fonteinen Zwet.be

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Drie Fonteinen is one of the powerhouse lambic breweries, so this beer is something of a curiosity. It seems that famed master-blender Armand Debelder saw fit to branch out and try something only tangentially related to lambic. This is basically an English style porter beer that is brewed with wild yeast cultured from lambic casks. If this sounds like some sort of blasphemous experiment, well, it's not. Porter didn't always resemble what it does now.

I'll leave the history to those who know better than I, but suffice to say that descriptions of 19th century porter tended to use words like: sour, tart, astringent, and acid. As Martyn Cornell notes in the linked post, these are not words you will find in the descriptions of porter in the latest Brewers Association beer style guidelines. To greatly simplify the possible reasons for this tartness, it seems to be attributable to both age and wild yeast infection (the combination of which are a virtuous circle, as wild yeasts do their thing over very large amounts of time).

So basically, this beer isn't the lunacy that it might initially sound like. Indeed, I've seen various other breweries take on this concept of sour porter as well, though I can't really speak to historical accuracy for any of these beers. But forget about historical accuracy, do these suckers taste good? Let's give it a shot, eh?

Drie Fonteinen Zwet.be

Drie Fonteinen Zwet.be - Pours a dark brown color with a couple fingers of tan head that leave plenty of lacing as I drink. Smells very much like a porter, lots of roast and toast, but also a sweetness or fluffiness that indicates something less intense. Taste features a nice, light roast and toast, as befitting a porter, but the finish has a slight tweak to it that lightens things up a tad. It's not quite sour or really all that tart, but perhaps in that direction. Mouthfeel starts off full bodied and highly carbonated, but that sorta yields to a gentler feeling towards the finish. Again, it's not sour and won't cut up your gums like an American Wild Ale, but there might be an ever so slight hint of acidity. Overall, a solid, interesting take on a porter, though not quite as "wild" as I thought. That being said, I'd rather have this than most other porters (admittedly, they're not my style, but still). B+

Beer Nerd Details: 7% ABV bottled (11.7 oz). Drank out of a tulip glass on 1/17/14.

I'd be curious to see if the wild elements come out more over time, so if I find me another bottle, I might just stash it away for just such an experiment. That being said, I'd probably rather have me some Drie Fonteinen lambics if they could be had...

Thirsty Dog Wulver

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In Scottish folklore, the Wulver is a kind of werewolf, but not the kind you're familiar with. Wulvers are not tortured human souls, cursed to yield to the beast within on the full moon. Nor do they have, like, a bazillion abs and fall in love with a passive girl who's knocking boots with a vampire. Not that I'd know anything about that. In fact, Wulvers aren't even human; they're merely a human-like creature with a wolf's head, and they're not known to be particularly aggressive... unless provoked. Wikipedia sez: "He didn't molest folk if folk didn't molest him." Uh huh, interesting choice of words. Anywho, it also sez Wulvers are fond of fishing, and perhaps they'd drink a beer like this one whilst kicking back. That's a blind speculation on my part, but it's a wee heavy style beer aged in bourbon barrels for 11 months, and who wouldn't want to sip on one of those whilst fishing in Scottland? Ok, fine, perhaps the Wulver would molest the bottle. There, you happy? No? Fine, then just look at the pretty picture:

Thirsty Dog Wulver

Thirsty Dog Wulver - Pours a dark brown color with a finger of tan head that has pretty good retention. Smells deeply of bourbon and oak, some caramel, maybe even something smoky, and huge, sweeping vanilla aromas too. Taste starts with rich caramel, a hint of dark and/or smoky malts (very subtle smoke, if it's there) yielding to that bourbon barrel treatment and those big vanilla notes towards the finish. Maybe a bit of dark fruit as it warms up, and a bit of pleasant booze too. Mouthfeel is perfect, well carbonated but silky smooth, rich and almost creamy. Overall, yep, this is a winner for sure. A-

Beer Nerd Details: 12% ABV bottled (12 oz.) Drank out of a snifter on 1/11/13.

The label sez they made this beer specifically to be aged in Bourbon barrels, and I do believe they've succeeded in that task. Now I'm going to have to keep an eye out for that BA Siberian Night, though wonder of wonders, Wulver seems to be the more highly praised of the two (normally the Imperial Stout is the more popular offering).

Logsdon Oak Aged Bretta

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Hey! I have an idea. Let's take Seizoen Bretta, a juicy funk machine that came out of nowhere and melted my face about a year ago, and age it on oak for a while. That sounds fun, right? Well it appears that David Logsdon had the same idea and went ahead and made some. Great minds think alike. And so do David and I! (Sorry David, but you walked into that one). Many thanks to Jay for sending this my way.

Logsdon Oak Aged Bretta

Logsdon Oak Aged Bretta - Pours a hazy golden orange color with a couple fingers of fluffy but dense head that has good retention and leaves some lacing as I drink. The aroma is pure funk, some earthy notes, some farmhouse yeast spice, but a beautiful juicy fruitiness as well, and maybe a faint hint of that oak, but I'm really looking for it in the nose. The taste is also quite funky, lots of spice, a little earth, maybe even some pie-like crust flavors, and a big juicy fruit component, tart pineapple, with that oak appearing in the middle and finish. Mouthfeel is dry, highly carbonated, effervescent, and crisp, maybe a hint of pleasant acidity too. Overall, this is a superb funky saison, complex and delicious. Easily the equal of regular Seizoen Bretta, though I don't know if it's better. But we're still talking about an A grade here, so that's just splitting hairs.

Beer Nerd Details: 8% ABV bottled (750 ml capped and beeswax dipped). Drank out of a tulip glass on 1/10/13.

So I seem to have exhausted Logsdon's Seizoen program, but they've got a few others that sound promising (and some that will probably be a bear to acquire). And quite frankly, I'd hit up any of these Seizoens on a semi-regular basis if they distributed out here.

The Bruery Rueuze

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What beer to drink on New Years Eve? I've typically fallen on a big, effervescent saison for this task, but the true answer to this conundrum is the Champagne of Beer: Miller High Life. Unfortunately, I was fresh out, so I had to settle for an American imitation of a Gueuze (which is the actual Champagne of Beer, for the record). I've mentioned a few times recently that brewing is not an activity for the impatient, and these Bruery folks certainly seem to have a lot of foresight and patience in developing their Barrel Aging program.

They've got a 5 year old Solera series going with their Anniversary beers (like Coton or Bois), and this Rueuze beer calls to mind the great Belgian lambic aging traditions. This is a blend of three different vintages of oak aged sour blond ale. The traditional Gueuze is a blend of 1, 2, and 3 year old lambics, and The Bruery is conspicuously silent on the age of their three vintages, so I'm guessing it's not an exact parallel, but I'm not going to complain because this is pretty good, if a bit pricey:

The Bruery Rueuze

The Bruery Rueuze - Pours a golden yellow color with a finger of fizzy white head that quickly subsides to a cap that hangs out for a while. Smells funky, some musky, earthy aromas, but also a very nice fruity, vinous note, and that barrel character is definitely making itself known. Taste starts off with a bang of sourness, a little sweetness, tart vinous fruit, musky notes in the middle, and towards the end, a very nice oak character pitches in along with an intense sourness to pucker that finish, but in a balanced way. Good pucker factor. Mouthfeel is very well carbonated, effervescent really, a little pleasant acidity from that sourness, not super dry, but in that direction. Overall, this is a rock solid beer, complex, balanced stuff that doesn't quite hit the heights of the best lambics, but comes pretty close. A-

Beer Nerd Details: 5.6% ABV bottled (750 ml capped). Drank out of a flute glass on 12/31/13. 2013 Vintage.

Solid stuff. I'm a bit behind on my Bruery beers, so you'll probably see a few new ones pop up in the coming month or two, including one that appears to use the same oak aged sour blonde ale base (though this other one is fruited). The other is Mash, a bourbon barrel aged barleywine (truly a beer after my heart).

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

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Recent Comments

  • Mark: That's what I figured after the last release (which was read more
  • rich.on.beer: Also, freaking Lansdale is only kind of sort of a read more
  • rich.on.beer: I wouldn't expect a Philly release of bottles this time. read more
  • Mark: Yeah, that's a big leap in ABV, but it's still read more
  • beerbecue: Nice. I was shocked when I saw the ABV. It's read more
  • Mark: I shouldn't complain, as I suspect my homebrewed barleywine will read more
  • rich.on.beer: Carbonation issues are pretty common with Hair of the Dog. read more
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  • Mark: I really enjoyed this one, just as much if not read more