Duck-Rabbit Milk Stout

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North Carolina's Duck-Rabbit Brewery fancies themselves "Dark Beer Specialists", an interesting move in an industry that practically requires IPAs (they don't even do a Cascadian Dark Black IPA or whatever it's called). They're a small brewery with a horrible but somehow charming website and a growing distribution. My experience with them has been limited, but someone brought a couple of their staple brews to the last beer club. Their porter was, well, a porter. Well crafted, but not particularly my thing. We didn't get to the Milk Stout that night, but I managed to wrangle it on the way out, and it's been waiting patiently in my fridge ever since. So here goes nothin:

Duck Rabbit Milk Stout

Duck-Rabbit Milk Stout - Pours a very dark brown color with a finger of tight tan head. Actually smells pretty sweet, with a sorta chalky aroma I associate with milk stouts and it's a little light on the typical roasted malt character. Taste is again heavy on the sweetness, with the roast character emerging in the middle and intensifying through the finish, which has a surprisingly dry bitterness that doesn't quite fully balance out the initial sweetness. Mouthfeel is highly carbonated at the start, medium to full bodied, with a little sweet acidity. Overall, a solid entry in the style, but not something I'd go out of my way for... B

Beer Nerd Details: 5.7% ABV bottled (12 oz.) Drank out of a snifter on 9/21.

While neither beer particularly wowed me, I also haven't really had any of their bigger beers that would have been more interesting anyway. I'd love to try their Baltic Porter, Wee Heavy, or Rabid Duck (imperial stout). Heck, even their Schwarzbier or Duck-Rabbator (doppelbock) sound like they could be fun. All of which is to say, you'll probably see some more from these folks here on the blog someday.

St. Bernardus Tokyo

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Hey, that St. Bernardus bottle looks weird. Oh God, what have they photoshopped onto that poor monk now? Is that a... kimono? What the hell? Tokyo? Did St. Bernardus make a new beer? Why was I not informed!?

Yeah, so while American breweries are pluralistic and ephemeral, engaging in limited-release arms-races and resurrecting dead styles, a lot of older breweries like St. Bernardus have a stable, tried-and-true lineup that doesn't change much, if ever. This isn't to badmouth St. Bernardus, a brewery we have the utmost respect for, as our archives demonstrate. For those keeping score, that's 3 A ratings, 2 A- ratings, and one each of B+ and B. Truly a brewery to be reckoned with, which is why I jumped when I saw the poor monk photoshopped into a kimono. Apparently St. Bernardus is opening a branded Belgian beer pub in Tokyo, and brewed this one-time batch of beer to commemorate the occasion (most went to Tokyo, but some was reserved for normal distribution avenues in Europe and the US).

As it turns out, I grabbed the bottle so quickly that I didn't pay attention to the price tag, which came in at a hefty $20+ for a 750. Now, lord knows I've pretty much broken down that $20 barrier, especially for the barrel aged monsters I'm addicted to, but this thing's a 6% ABV Wit beer? Ooooookkkkaay, well, maybe there was a ridiculous markup at the bottle shop and most places that get this one-time brew are more reasonable. Apparently this brew uses malted wheat whereas a lot of traditional wit beers use unmalted wheat. Or something. I don't really grok it, but perhaps that explains why this didn't feel that much like a wheat beer (though I kinda loved it):

St. Bernardus Tokyo

St. Bernardus Tokyo - Pours a very cloudy, darkish yellow color with a couple fingers of fluffy white head. Smells of pure Belgian yeast, lots of spice (clove, coriander), bready aromas, and even a little light fruitiness. It seems like the nose of a Belgian Pale rather than a Wit (indeed, I get very little wheat character from this at all). Taste is again mostly defined by that bready, biscuity Belgian yeast which imparts lots of spicy flavors, along with some very light fruitiness and maybe even a hint of grassy, herbal hops (but maybe that's just my imagination). As it warms up, some complexity in the form of that trademark wheat character starts to emerge, though this still feels like a Belgian pale... Mouthfeel is highly carbonated and effervescent, with a nice spicy feel. Finishes pretty dry too, making this a good beer to match with food. Overall, this is an excellent beer, much better than I was expecting... though I'm still not sure it justified the price tag. A-

Beer Nerd Details: 6% ABV bottled (750 ml caged and corked). Drank out of a goblet on 9/21/12. Label sez: "It is a unique, single batch brewed on February 3rd and 4th 2012". Hops: Golding and Magnum.

So all's well that ends well, and I'm really glad I got to try this thing, but I find it hard to recommend due to the price. If you've got the cash or hey, if you find a cheap bottle, go for it. Otherwise, I'd say hit up the Watau Tripel, which is probably about 3 times cheaper and probably better...

Hoppin' Frog Barrel Aged Naked Evil

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I'm guessing that Hoppin' Frog's graphic artist was on vacation when they were bottling this stuff. Every single other label that Hoppin' Frog makes features that weirdly proportioned cartoon frog, so scrolling down their list of beers, this thing definitely stands out. Maybe that's the point. It certainly caught my eye in the store. I was a little wary of the odd description "Belgian-style Barley Wine-style Ale". I mean, huh? Maybe their copy writer was on vacation too. Reading the full description, it becomes a little more clear. This is a barleywine that's fermented with Belgian and English yeasts, then aged in whiskey barrels. Color me excited:

Hoppin Frog Barrel Aged Naked Evil

Hoppin' Frog Barrel Aged Naked Evil - Pours a bright, slightly hazy amber color with almost no head at all, just barely a little ring of light colored stuff around the edge of the glass. Smells strongly of fruity malts and booze, some caramel, vanilla, oak, and bourbon. Taste starts with rich caramel, those fruity malts, and tons of boozy bourbon, oak, and vanilla. Mouthfeel is beautiful, surprisingly well carbonated (perhaps that Belgian yeast asserting itself), but still rich and creamy. As it warms, that tight carbonation winds down a bit into more traditional barleywine territory. Indeed, the fruity flavors and depth call to mind a port wine kinda character. Overall, a fantastic take on the style. A-

Beer Nerd Details: 11.3% ABV bottled (22 oz. bomber) Drank out of a snifter on 9/8/12. Batch 2 (black cap).

So at this point, I've had three beers from Hoppin' Frog, and they've all been pretty fantastic. B.O.R.I.S. The Crusher is a fantastic imperial stout, and some sort of IPA that I don't remember the name of (which was very good, though I wasn't really in a position to take notes or pay much attention - sue me). So I guess what I'm saying is, I need to try more stuff from these folks in Akron, Ohio. They might not have a great graphic artist team (though they're far from bad), but they seem to get the stuff inside the bottle right, which is the important part.

Ommegang Biere D'Hougoumont: A Screenplay

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1. INT. FRENCH BIVOUAC NEAR WATERLOO, DAY (CIRCA 1815)

EMPEROR NAPOLEON stands over a map of Waterloo, discussing strategy and tactics with three of his TRUSTED GENERALS. TRUSTED GENERAL 1 slices a block of cheese and sips wine.

TRUSTED GENERAL 1: This has gone on for far too long. We must surrender!

An embarrassed silence descends upon the tent, though the mood lightens when everyone realizes that TRUSTED GENERAL 1 will be chosen to lead the attack and thus almost surely die a horrifying death.

TRUSTED GENERAL 2 (rolling his eyes): We must take Château d'Hougoumont! It's... strategically important.

NAPOLEON: Non! We will use Hougoumont to draw Wellington's reserve to our left flank, then attack through the center right!

TRUSTED GENERAL 2: But sir, our troops need wine! We will surely find ample stores at the Hougoumont farmhouse. We must secure it immediately.

NAPOLEON: This is Belgium, you fool, that farmhouse makes beer, not wine!

TRUSTED GENERAL 3: That's good enough for me.

TRUSTED GENERAL 1: I concur. Once we have an ample supply of booze, we can surrender in style. I do not think any of you are considering the merits of a good, old fashioned surrender...

NAPOLEON: Non! Non! Non! Non! Who is the military genius here? Who amongst you has been summoned to the future for historical study, eh?!

TRUSTED GENERAL 2 (looking pained): Sir, with all due respect to Messieurs Bill and Ted, I do not think you can rely on your limited time with them. For all we know, you're famous for losing this battle!

NAPOLEON: Nonsense! I will take Waterloo and build an eighth wonder of the world based on my visions of the future, a water-park to inspire awe in all who witness its glory. Waterloo? Water park! This is no coincidence, it is fate!

TRUSTED GENERAL 1: You make a good point. I have been quite impressed by the visions you brought back from the future. I quite liked that... la glacé... what did you call it?

NAPOLEON: Ziggy Piggy.

TRUSTED GENERAL 1: Yes, magnifique! Let us make a Ziggy Piggy and surrender!

NAPOLEON: Non! Non! Non! We are not taking Hougoumont, and that is final. Beer is not worth taking.

2. INT. ENGLISH BIVOUAC NEAR WATERLOO, DAY (CIRCA 1815)

FIELD MARSHAL WELLINGTON stands over a map of Waterloo as a FIELD SCOUT returns from his mission.

SCOUT: Château d'Hougoumont is filled with beer. Apparently something called a Bière de Garde.

WELLINGTON (perking up): Beer? We must commit all our troops to taking Hougoumont! It is... strategically important.

3. EXT. BATTLE OF WATERLOO

The camera slowly PANS across the famous painting Battle of Waterloo by William Sadler.

Battle of Waterloo 1815 by William Sadler

KEN BURNS: And thus the fate of Battle of Waterloo was decided. By beer.

4. INT. COMPUTER DESK, EVENING

MARK: What? I'm pretty sure this is how it really happened. I realize this is too late for instruction, but if you read the above with horribly stereotyped French accents, it's much funnier.

HYPOTHETICAL READER: Isn't this supposed to be a beer blog?

MARK: Yeah, yeah, I'm getting to that. This is Ommegang's take on a Bière de Garde, brewed with a rather complex malt bill (apparently eight different varieties), French Ale Yeast, French Strisselspalt hops, and aged on a combo of oak and maple staves. As Ommegang specialty brews go, it's actually rather expensive, but I'm a sucker for these guys (who were my first real introduction to the world of good beer), so let's get this party started:

Ommegang Biere d Hougoumont

Ommegang Biere D'Hougoumont - Pours a slightly hazy, burnt orange color with a finger of loosely bubbled off-white head. Smells of sweet fruits, maybe a little caramel, and musty Belgian yeast, with perhaps a hint of something else (maybe that's the wood coming through). Taste starts off with some rich caramel, followed by some spicy mustiness from the yeast, finishing surprisingly sweet and fruity. Mouthfeel is on the higher end of medium bodied, very well carbonated, dry at the start by yielding to sweetness in the finish (an unusual but pleasant reversal of the norm, which starts sweet and finishes dry). While very sweet, it never gets sticky or cloying, perhaps because of the strong (but not at all overwhelming) carbonation. This beer drinks big, but it goes down easy too. Not quite a summer thirst quencher, but a very nice fall beer. Overall, straightforward but very well crafted and balanced. B+

Beer Nerd Details: 7.3% ABV bottled (750 ml caged and corked). Drank out of a goblet on 9/7/12.

Ommegang claims that this "malty French-style Farmhouse Ale is brewed to be aged" and that makes a certain sort of sense to me (and I'm not alone). I only bought the one bottle, but I may get another of these to add to the growing list of beers I'd like to cellar for a few years. Or not. I've established that I'm a weak, weak man when it comes to buying (er, hoarding) beer, but I'm also pretty lazy, so we'll see what wins out.

Lost Weekend

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No, I didn't get blackout drunk this weekend, but I did lose a bunch of reviews due to a hardware failure on my host. All is well now, but I lost last Thursday's review, and any notes I took over the weekend. Also, some comments were lost, so sorry about that (for what it's worth, they were about the recent and awesome trend of non-sour beers aged in wine barrels and other fancy non-bourbon barrels).

But I've got a steel trap for a brain, so here are some thoughts on recent drinkery. I'll include ratings, but I'm sure the nerdiest among you will be wary of their reliability or something. I suppose there's something to such claims, but that's no fun and you should probably get over yourself, so here goes (in order of consumption):

  • Smuttynose Pumpkin Ale - Yeah, it's that season again. I know there are lots of folks that freakout about early availability of these brews, and in July, they might have a point, but it's mid-September at this point, so I think it's time to start easing into the seasonals. This is my favorite time of year, when it's socially acceptable to watch bad horror movies, mutilate pumpkins, and decorate your house with faux-corpses. Oh, and we start to get seasonal beers that are actually distinctive... like this beer. Unfortunately, I found it to be a lackluster example of the style. It's got the typical elements - pumpkin and assorted pumpkin pie spicing (cinnamon, nutmeg, etc...) - but it came off flabby and limp. It's a relatively low-ABV beer, which I think lent to the more watery feeling (not that low-ABV automatically means bad or anything - there are beers that do that well). It's not the worst beer ever or anything and I'd totally favor this over any macro offerings, but I found it disappointing. B- (Beer Nerd Details: 5.84% ABV bottled (12 oz.) Drank out of a tulip glass on 9/14/12.)
  • Dieu Du Ciel Équinoxe Du Printemps - Probably my favorite beer of the weekend, a Scotch Ale made by those wacky French Canadians at Dieu Du Ciel. I've previously enjoyed their pale ale, but this thing makes me want to stock up on everything of theirs I can find. It's a Spring seasonal and apparently not much makes its way down here, but I lucked into a bottle:

    Dieu Du Ciel Equinox Du Printemps

    Thick and chewy, with a burst of delicious fruity malts and rich, syrupy caramel. It's got a richness that I normally associate with barrel aged beers, though there's obviously no bourbon flavors or anything like that. Apparently this is made with Maple Syrup, which probably explains some things (maybe the syrup was oak aged?) A big, eye opening beer, but well balanced, complex flavors make it something to seek out, especially for malt lovers. Right up my alley, and a good way to follow up with that pumpkin beer. A- (Beer Nerd Details: 9.5% ABV bottled (11.5 oz twist off) Drank out of a snifter on 9/14/12.)
  • Great Lakes Oktoberfest - As near as I can tell, this is the best reviewed Oktoberfest beer on Beer Advocate (at least, of beers with more than 50 ratings), even beating out the Germans. It's not really my favorite style, but I always like to sample a few during the season, just to keep sharp. I actually really enjoyed this one. Not sure how close to authentic style it is, but whatever, it's really solid. Maybe a little sweeter than expected, but it's got that trademark toasty, nutty malt flavor, along with some atypical (to me, at least) caramel malts. It goes down quite smoothly, and I'd certainly put this towards the top of my rankings for the style (along with Live Oak and Ayinger). B+ (Beer Nerd Details: 6.5% ABV bottled (12 oz.) Drank out of a big ass mug on 9/15/12.)
  • Boulevard Brewing The Sixth Glass - I found myself relatively unimpressed with my previous exposure to Boulevard's celebrated Smokestack series, a double IPA that just wasn't doing it for me. Fortunately this one, a Belgian-style quadrupel, fared better. Perhaps not a top tier example of the style, but it's a respectable and welcome redemption for Boulevard. Lots of Belgian yeast, musty and spicy, along with some fruity malt character. Perhaps a little too much sweetness, leading to a slight stickiness that's not really characteristic of the best of the style. Still, this was a really nice beer, a fitting nightcap to a late Saturday night. B+ (Beer Nerd Details: 10.5% ABV bottled (12 oz.) Drank out of a goblet on 9/15/12.)
  • Emelisse Barley Wine Ale - Bonus review! I had actually written up and published a full blown post for this one, and it was witty and brilliant stuff, but it got lost in the ether. Fortunately, my tasting notes were still available, so you get more detail here: Pours a deep, cloudy amber brown color with minimal head. Smells of ripe fruit, caramel, and maybe some booze. Taste is filled with rich, fruity malts, caramel flavors, a little booze, a hint of bitterness in the finish. Full bodied, rich mouthfeel, minimal carbonation, very smooth, a little boozy warming going on, some slickness in the finish before it dries out. Overall, this is a very well crafted, if pretty straightforward English barleywine. B+ (Beer Nerd Details: 10.5% ABV bottled (11.2 oz.) Drank out of a snifter on 9/1/12.)
So there you have it. A solid weekend, and I'm excited to enter Halloween season. I've got a couple unusual pumpkin ales coming up, as well as an accidentally aged Autumn Maple that's just calling my name. Harvest beers are starting to show up too, though I get the impression that West Coasters benefit from such practices moreso than we do, though I'm sure I'll get my hands on some local harvest stuff from Victory and the like. Stay tuned...

Stone Saison du BUFF

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Back in 2003, the beer brewing trio of Sam Caligone (of Dogfish Head fame), Bill Covaleski (of Victory Brewing fame) and Greg Koch (of Stone Brewing fame), got together and formed some crazy organization called BUFF, which stands for Brewers United for Freedom of Flavor. It sounded like PR fluff, and naturally, nearly no one showed up to their press release. So Brewdog these guys are not, but that's part of their charm! Back in 2010, they finally realized that they could garner some attention for BUFF by brewing a collaboration beer. So they developed a saison recipe that was spiced with parsley, sage, rosemary and thyme (I see what they did there), each went back to their respective breweries, and made up a batch.

During that initial release, I managed to get my hands on Victory and Dogfish Head versions of the beer, but I missed out on the Stone version. Such is the way of collaboration beers, and I thought this would have been lost to the annals of time, but lo and behold, Victory, Stone, and Dogfish Head rebrewed the same beer this year. Score. I've had a couple of the Victory brewed batch (in non-notes-taking social mode, sorry!) this year, but I also managed to find the Stone version to complete the trifecta. Kinda. I mean, I'm trying them over two years, so I'm sure some nerds think that doesn't count, but who can ever satisfy those people? They all tasted pretty comparable to me.

On the other hand, despite the fact that they're ostensibly using the same recipes, the Stone version clocks in at 7.7% ABV, while both the Victory and Dogfish Head beers are a mere 6.8%. As such, I'd expect this to be significantly dryer than than the other versions, but it still felt comparable. In short, they're all good, and despite the suspicious difference here, this one is no exception:

Stone Saison du Buff

Stone Saison du Buff - Pours a light golden yellow color with a finger of white head. Smells strongly of aromatic herbs and spices, partly from the actual spicing, but also from the yeast. The taste starts sweet, with those herbs and spices coming into play again, drying out a bit in the finish, which also has a slight bitter note. Mouthfeel is well carbonated, medium bodied, a little spicy bite. Overall, a solid, interesting take on the saison. It's distinct from the other varieties I've had, but just as good. B+

Beer Nerd Details: 7.7% ABV bottled (12 oz.) Drank out of a goblet on 9/1/12.

I think this may be the first time I've ever seen a craft beer collaboration beer brewed again (unless you count Mikkeller, but I don't think that counts due to his Gypsy ways), so perhaps they'll do it again, and I can save up three bottles and try them next to one another and see the differences close up. Could be interesting...

In other news, my server has apparently been acting up lately, so things have been a little futzy of late. All is well right now, but apparently my hosting service is replacing hardware and whatnot, so there may be some more downtime later this week. I actually wrote this entry last night, but couldn't publish until now. I'm actually doing pretty well with the backlog of reviews at this point - I only drank this, like, a week and a half ago. Score.

Red Thunder Is Coming

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So I don't normally resort to press release bloggery, but this one interests me:

Victory Brewing Company is known for melding traditional styles and unique concepts to produce the highest quality, full flavored beers. Red Thunder does just that. By aging their popular Baltic Thunder in once-used red wine barrels from Wente Vineyards, Victory Brewing Company created Red Thunder. The burnished cocoa creaminess of the Baltic-style porter is accented by the tannic dryness of the wood to produce a rich, fruity final product.

Yessss. It looks like this one will be taking the pre-Thanksgiving release-day slot that was previously owned by Dark Intrigue. That became known as "Dark Wednesday", so I don't know what this will be... "Red Wednesday" or "Wednesday Thunder" or perhaps just "Cattle Call". In all seriousness, I don't know that I'll be attending. They say the beer will get a limited distribution in the Northeast (and, uh, Illinois), so I'm sure I'll be able to get my hands on a few bottles in any case (at least, if other Victory rarities are any indication). But who knows. I think I've already established that I'm a weak, weak man when it comes to stuff like this.

Victory Red Thunder Logo

Anywho, kudos to Victory for actually announcing this, rather than just letting a few of them slip into distribution without telling anyone the way they did with Otto in Oak (though I managed to pick up a few extras of that, thankfully). I'm not all that familiar with red wine barrel aging (at least, with respect to non-sour beer, and this one doesn't sound like it would be swimming with wild bacteria or anything), so I'm really curious to see how this turns out.

Logsdon Farmhouse Ales Seizoen Bretta

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Not content with being the least coherent style in the history of beer, it appears that there are also multiple ways to spell "saison". This is unsurprising though, owing to the fact that "saison" is just French for "season". Now, why Logsdon went with the Dutch spelling is a bit of a mystery, but who cares? This is an awesome beer - the biggest surprise of the year so far. Not that I was expecting it to be "bad" or anything. This was yet another in the cross-country trade with Jay, and he gave this thing a stellar writeup on his blog, so I had high hopes... but as saisons go, this is one of the funky variety, dosed with Brettanomyces. I haven't had a ton of this particular sub-style of saison, but I've had some supposed world-beaters like Saison Rue, and while I've enjoyed them, I've never been really been blown away by one. Until now:

Logsdon Seizoen Bretta

Logsdon Farmhouse Ales Seizoen Bretta - Pours a cloudy orange color with a couple fingers of fluffy white head. Smells wonderful, lots of light fruity aromas along with some spiciness (both presumably due to some sort of Belgian yeast) and a well balanced, earthy Brett funk. Tastes amazing too! Starts off sweet and spicy, a little juicy fruitiness in the middle (maybe a hint of wild yeast twang there), and earthy Brett funk in the dry finish. Definitely not sour, but maybe a really light tartness (which I may be attributing more to fruitiness than tartness, but whatever). Mouthfeel is highly carbonated and effervescent, but not harsh or overpoweringly so (the way a lot of yeasty Belgian style brews can be). Medium bodied with a beautiful, dry finish. Overall, utterly fantastic saison, probably my favorite "funky" saison ever. Superb. A

Beer Nerd Details: 8% ABV bottled (750 ml capped and beeswax dipped). Drank out of a tulip glass on 8/24/12. Bottle No. SB 12517. Best by: 05/2017. Bottle sez: Certified Organic.

Logsdon Farmhouse Ales is apparently the brainchild of David Logsdon, who made his way into the craft beer world by founding Full Sail Brewing way back when, but if this new brewery is any indication, I can't wait to see what they do. Heck, this single beer is pretty darn spectacular, I'd be happy if they just started distributing out East! In the meantime, I'll just have to see if I can get my hands on another of these things. I think there's a pretty good chance this thing could garner the vaunted Kaedrin A+ rating, but I don't hand them out lightly, and usually force myself to have at least a few separate tastings before giving them out.

Beer Blogroll Call

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Back in the day, that list of blogs you put on the side-navigation of your own blog was called a blogroll. Since those halcyon days of bloggery, many such fanciful terms have fallen by the wayside in favor of a more prosaic approach. Plus, there's lots of other ways to stumble upon new and exciting blogs (or beers, for that matter), what with Twitter and Facebook and all manner of social networking. On the other hand, in that torrent of bite-sized information, one struggles to keep their head above water and much gets lost in the fray. One of the things I like about blogs is that there's a little more longevity to the things that are posted, and even if you wait a few days or a month or whatever, there's still probably a pretty easy way to find what you're looking for (I double-dog dare you to try and find something you remember seeing on twitter a month ago - not a simple task). None of that will come as a shock to anyone who's ever looked at my category structure over there on the right, but in any case, here are some blog posts worth reading:

  • Imperial Stout Night: The Reckoning - Jay and a couple of his buddies bit the bullet, downed three bombers of face-melting imperial stout goodness, and survived to tell the tale. This was one serious night: Victory Dark Intrigue, Fifty Fifty Barrel Aged Eclipse, and Big Black Voodoo Daddy. I'm happy to have contributed two of those beers for this reckoning via that bi-coastal trade I keep talking about. Anywho, if you're not reading Beer Samizdat, get yourself over there. One of the best beer blogs in existence, and Jay's been posting like crazy lately.
  • Beer Round Up - The Beer Rover and I seem to be on the same wavelength of late, as a lot of his recently drank beers will show up on my blog in the next week or so, including two of these beers: Ommegang's Biere D'Hougoumont (on tap here at Kaedrin HQ for this weekend), Arrogant Bastard on cask (I should be so lucky), and Stone's version of Saison Du BUFF (which I just had a few days ago and will probably be posting about next week).He also managed to get his hand on Russian River's sublime Row 2/Hill 56 (which we're pretty big fans of too, you know).
  • The Bruery Fruet - Warning. Contains Alcohol. - Scott over at Beerbecue recently cracked open this barrel-aged monster. He doesn't mention it, but I suspect he experienced a Highlander-style quickening as he finished the bottle. In all seriousness, Beerbecue is a great blog, always worth reading. Another recent highlight: Death, Taxes, and Schlafly's Pumpkin Ale.
  • Dark Horse Monster29, Two Liters Of 20% Abv Double Barleywine To The Dome Piece - Did I say Jay and Scott were drinking monster face-melters? Well they were, but dontdrinkbeer takes the cake by downing two liters of 20% ABV barleywine and then posting a recap from beyond the grave (in his trademark hilarious style).
  • Crafting a Better Beer Story (see what I did there?) - The Dogs of Beer is a new addition to the blogroll, but a worthy one, as this amusing post attests. Apparently we share a mutual friend, so I think it's probably only a matter of time before we down a few beers together and realize that we both have blogs and devise a plan to rule the worl... I've said to much, haven't I?
  • The Aleheads Podcast: Greg Koch, Stone Brewing - The Aleheads are always worth reading, or in this case, listening to. Their podcast has slowed a bit, but they often feature lengthy interviews with big names (and even not-so-big names) in the brewing industry... I haven't listened to this one yet, but I'm downloading now and will probably give it a listen tonight.
Well, I think that's enough for now, as I think I'm going to need to embark on a short beer hunt for some barrel-aged Stillwater beers that I've heard are starting to filter out into bottleshops lately.

Hanssens Oude Kriek

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My flirtation with sour beers continues unabated. I haven't quite reached the sad level where I'm so addicted to acetic flavors that I'm rubbing vinegar on my gums in my spare time, but I like to think that I've gained something of an appreciation for well crafted sour beers. Most recently, I've been blown away by the likes of Rodenbach Grand Cru, Russian River Supplication (a beer I'd had before, but which really blew me away upon revisiting), and Marrón Acidifié. That being said, I still find sours to be a bit of a mixed bag for me... I'm guessing that as time goes on, I will gain even more affinity for the various sour styles, but for now, I'm still stuck in that experimental stage.

Hanssens seems to have a reasonably good reputation, though I get the impression from reading folks like Beerbecue that they tend towards the sweeter, more puckering, acidic side of things. Let's see how this Oude Kriek (beer with cherries that's spontaneously fermented and "matured for over three years") fares:

Hanssens Oude Kriek

Hanssens Oude Kriek - Pours a bright red color with a couple fingers of pink head. The smell features that trademark sour twang, some earthy funk, and maybe some of that oak character. The taste starts very sweet and very sour, lots of fruitiness (cherries, obviously) and funk, mellowing out a little as the taste evolves. Mouthfeel is well carbonated but appropriate. The sourness packs an acidic, funky punch; it's certainly an eye opener. Overall, a solid beer, but not something that transcends my typical thoughts on kriek beers (certainly better than the easily found Lindemans Kriek, but that's not saying much)... B

Beer Nerd Details: 6% ABV bottled (375 ml caged and corked). Drank out of a tulip glass on 8/31/12. Label sez: Lot nr: G.

Can't say as though I'm all fired up to try more Hanssens beers, but this was certainly a cromulent entry in the sour experiment. Still, I'd rather seek out some of the better regarded Belgian sours (or even american Maestros like the folks up at Cascade, if I can ever get a line on those).

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

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  • Mark: As mentioned, I've never been, but as I understand it, read more
  • Padraic: Hey, one up my way. Tree House is about 20 read more
  • Mark: Happy New Year! "At some point, you've covered the basics, read more
  • Padraic: I like New Year's. I'm tired of all the people read more
  • Padraic: Haha, I love the "bank rush" on stuff that's not read more
  • Mark: I was sitting at Monk's Cafe in Philly recently and read more
  • Padraic: I love that you completely sidestepped the whole line scene. read more