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Beers that have been rated A-, A, or A+

Parish Royal Earth

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It appears that the pastry menace has spread its dark influence to barleywines. Alright, fine, I appreciate the occasional pastry stout, those high-double-digit ABV, low attenuation, barrel-aged confections with all manner of candy-like adjuncts added. However, as I’ve often noted, I inevitably wonder what the pastry stout would be like without all the bells and whistles. So it’s a little disconcerting to see the excesses of the pastry stout make their way to the staid, dignified world of barleywine.

On the other hand, lord help me, I really enjoyed the hell out of this thing. Parish Royal Earth is a big ol’ barleywine aged in Apple Brandy barrels for 16 months before conditioning on a bed of crushed roasted pecans with Korintje Cinnamon and Madagascar Vanilla. It’s basically a liquid apple pie. Parish is best known for their most excellent Ghost in the Machine DIPA, but if this is any indication, their strong ale game is on point as well.

Parish Royal Earth

Parish Royal Earth – Pours a clear but dense, very dark amber brown color, almost black once it’s fully poured, with half a finger of off white head that quickly resolves to a ring around the glass. Smells great, tons of apple and pecan aromas, some cinnamon and vanilla adding a pie-like sensibility. The taste starts very sweet, loads of caramel and toffee, apple pie quickly kicking in, finishing off with oak and vanilla. Less pecan in the taste than the nose, but it’s still pretty intense and complex stuff. Mouthfeel is full bodied, rich, and chewy, moderate carbonation is well calibrated for the beer, and there’s some pleasant boozy heat at this party too. Overall, this is pretty fabulous stuff. A-

Beer Nerd Details: 11% ABV bottled (750 ml waxed). Drank out of a tulip glass on 4/18/20. Vintage 2020.

I had originally planned a trip to New Orleans in March and while the brewery’s not particularly close by, I was hoping I could maybe sneak a bottle or two of something strange like this back with me. Unfortunately, a global pandemic put the breaks on that particular trip, so who knows when I’ll be able to snag more rarities from Parish.

Ale Apothecary Sahati

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After nearly a decade of beer blogging, it’s not often that I cover a new style. To be sure, the Sahti style basically amounts to a specific Finnish farmhouse tradition that could probably fall under Saison. Because of course it would; Saison as a style is staggeringly vague. The Sahti tends to be made with a variety of grains and uses juniper in addition to (or instead of) hops. While I haven’t written about it, I’ve had a couple in my time: Dogfish Head Sah’tea (which, as per usual, is a wacky take on the style that incorporates Chai tea elements) and Tired Hands Statolith (apparently one of my lowest rated beers from that local fave).

Enter Ale Apothecary’s take on the style, which incorporates some eye opening bits of Finnish tradition – namely, the use of a trough-shaped lauter tun called a kuurna. The brewers chopped down a 200 year old, 85 foot tall spruce tree that was on their property, hollowed it out to create the trough, and used the boughs and spruce tips as a mash filter which will also add some character to the finished beer (they are basically substituting spruce for the historically used juniper). Otherwise, this gets the typical Ale Apothecary open-fermentation/oak-aged treatment, and the result is, as per usual, pretty solid stuff:

Ale Apothecary Sahati

Ale Apothecary Sahati – Pours a deep orange color with some amber tones peeking through and a finger of moderately bubbly head that actually sticks around for a bit. Smells nice, dark, vinous fruits, acetic vinegar, some mild funk, and I don’t think I’d pick out spruce blind, but because I know it’s there, I feel like I can get that aroma too. Taste hits those same dark vinous fruits and vinegar notes, not as sour as the nose would have you believe, but it packs a punch for sure. It’s got a sweetness that perhaps cuts through that sourness and the oak leavens things out a bit too. Mouthfeel is medium to full bodied moderately well carbed (a little lower than your typical saison), medium acidity, a little sticky, and some boozy heat too. Overall, ayup, it’s a gud un. I don’t know why I started talking like a grizzled mountain man there for a sec, but here we are. B+ or A-

Beer Nerd Details: 9.26% ABV bottled (375 ml). Drank out of a flute glass on 4/18/20. Bottled: July 11, 2019.

Typically good stuff from Ale Apothecary. They make pricey beers, but if you like a good sour, they’re pretty damned good at that sort of thing.

Mason B.A. Baracus

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I’ve been known to read a bit too much into the name of a beer, often positing obscure pop culture references that are almost certainly untrue (though sometimes I’m correct). Because it’s fun and I’m the worst, that’s why. Anyway, in this case, it’s hard to avoid the obvious: this beer is named after a butterfly. More precisely, Baracus is a genus of grass skippers, or butterflies of the subfamily Hesperiinae. What I’m saying is that Mason Ale Works are closet lepidopterists and certainly not fans of a classic 80s television show about a crack commando unit that was sent to prison by a military court for a crime they didn’t commit.

Alright, fine, it’s named after Mr. T’s character from the A-Team. Are you happy now? Fine then. Believe it or not, the initials “B.A.” actually have several possible meanings. It’s most frequently translated to “Bad Attitude”, but it also stands for “Bosco Albert” (his real name), and while this one isn’t canon, Mr. T has indicated that it could stand for “Born Again” (in terms of his Christian faith).

In context of this beer, B.A. also stands for “Barrel-Aged” – this barleywine spent over a year in bourbon and Cutwater single malt whiskey barrels (presumably that’s Devil’s Share American Whiskey). Cutwater is a venture started by the founder and master brewer of Ballast Point (after BP sold out to megacorp Constellation), so it appears Mason Ale Works wanted to support their former rivals by purchasing some barrels. Or perhaps they share an interest in lepidopterology. Um, whatever the case, let’s get to the good stuff. By which I mean… tasting notes that will make your eyes gloss over.

Mason B.A. Baracus

Mason Ale Works B.A. Baracus – Pours a muddy dark brown color with a half finger of head that quickly resolves to a ring around the edge of the glass. Smells great, lots of caramel, bourbon, oak, and vanilla, some resinous hops lurking in the background. Taste is sweet, toffee, caramel, that bourbon, oak, and vanilla, some of that resinous hop character too. Mouthfeel is full bodied and rich, moderate carbonation, plenty of booze. Overall, yup fantastic little BA barleywine. It’s got some of that American Barleywine hoppiness to it, but it’s well incorporated. I want to say that it’s reminiscent of Mother of All Storms, but I had these beers far enough apart that I can’t be sure. Gonna have to get fresh bottles/cans of each to do a proper comparison. Ultimately, both are pretty great and worth seeking out. A-

Beer Nerd Details: 14% ABV canned (12 ounce). Drank out of a snifter on 1/5/20. Vintage: Limited Edition 2018.

Yet another fine barleywine, I’m steadily making progress on my backlog of reviews (this is the last one from before quarantine times), so stay tuned. We’ve got some more barleywine, some stouts, and more local cans of IPAs and Pilsners coming your way.

La Cabra Triple Feature

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I’ve done a poor job of keeping up with La Cabra. Well, when I say “keeping up with,” I don’t so much mean drinking their beer as much as writing about it. The pub in Berwyn is still a favorite stop on that R5 corridor and now that we’re all living in lockdown, I’m trying to support my favorite local breweries. La Cabra has a very convenient contactless curbside pickup setup going (which includes a limited food menu too), so I hope they’re able to maintain during these lean times. Got myself a couple of 4 packs, a crowler, and some food last week, so let’s get their goat and drink some beer.

La Cabra Hipster Catnip

Hipster Catnip – Lactose dosed IPA made with Citra and Mosaic – Pours a cloudy, pale yellow color with a finger or two of fluffy white head and good retention. Smells nice, bright citrus hops, stone fruit, a bit of pine, some of that milkshake swankiness. Taste is sweet, lots of those bright citrus notes up front, with the danker piney notes emerging later, and an actual balancing bitterness towards the finish. Mouthfeel is medium bodied, well carbonated, and while that lactose adds body, it’s a well balanced adjunct that works well here. Overall, rock solid stuff, well integrated. B+

Beer Nerd Details: 7.2% ABV canned (16 ounce pounder). Drank out of a stemless wine glass on 4/30/20. Canned on: 04/20/20 Batch: NICE.

La Cabra Citra Shatter

Citra Shatter – Single hopped NEIPA dosed with lactose, guess which hop? – Pours an even cloudier, even paler straw yellow color with a solid finger or two of fluffy white head and good retention. Smells great, juicy, almost candied citrus aromas, mangos, apricots, and some bright herbal/floral notes too (pretty solid Citra hop combo right there). Taste starts sweet, hits some of those juicy citrus hop notes, hints of herbal/floral, and finishing with a bit of balancing bitterness. Taste is not quite as great as the nose would imply, but it’s still some solid stuff. Mouthfeel is medium bodied, well carbonated, similar lactose body character, but this is overall a lighter mouthfeel. OVerall, good stuff, I think I like it better than the Catnip… and while I haven’t had a ton of the Shatter series, this may be the best of them. B+ or A-

Beer Nerd Details: 6% ABV canned (16 ounce pounder). Drank out of a tulip glass on 5/1/20. Canned on: 04/27/20 Batch: FRESHIE.

La Cabra Down to Collab

Down to Collab – Collaboration with Bulls Head Public House, an English Mild ale hopped with a mild dose of Chinook – Pours a gorgeous clear copper amber color with a finger or two of off white head. Smells nice, sweet, biscuity, floral, maybe a hint of citrus and pine. Taste has a nice, light biscuity character, with some dry bitterness balancing out in the finish. Mouthfeel is light bodied, well carbed, quaffable, very easy going stuff. Overall, I really enjoy this and of beers to get in a 32 ounce container, this is a pretty great choice. B+

Beer Nerd Details: 4.8% ABV canned (32 ounce crowler). Drank out of a tulip glass on 5/3/20. Canned on: 4/28/20.

Hard to believe it’s been three year’s since I’ve written about La Cabra (for crying out loud, I covered them almost as much before they opened as after!), let’s not wait so long again, shall we? He says, as if you have any impact on that. Which you probably do. Totally your fault.

Revolution Straight Jacket

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This beer has emerged as one of those fabled barleywines that nonetheless remains somewhat accessible (at least, if you live in Chicago). It’s clearly a staple of the DDB all-barleywine diet, and he’s been talking this thing up since it first hit shelves (it won his pretty stacked blind BBA Barleywine tasting challenge too, though that was a while ago at this point and some of the competition has stepped up their game for sure). Its popularity has begotten numerous variants, including the inimitable VSOJ (Very Special Old Jacket, a blend of barleywines aged 2-3 years in bourbon barrels), which is decidedly less accessible, though you’ll still find members of the Barleywine is Life group shotgunning cans of the stuff on a semi-regular basis because they’re demented.

What we have here today is the regular old Straight Jacket, a barleywine aged around a year in bourbon barrels and packaged in 12 ounce cans (not a typical treatment for this sort of offering, but I suppose that’s changing thanks to the market for people wanting to chug/shotgun barleywines, which is surprisingly high (I mean, more than one or two is surprisingly high but still)). So let’s dislocate our shoulders in order to gain the slack necessary to escape our… oh, wait, sorry, that’s the other straight jacket. Let’s, uh, just drink this one:

Revolution Straight Jacket

Revolution Straight Jacket – Pours a bright, clear brownish amber color with a finger of off-white head. Smells nice, crystal malt, dark fruit, toffee, caramel, oak, vanilla. Taste is sweet, dark fruit, toffee, you know what I said about the smell? That’s how it tastes. Barrel character is well integrated and doesn’t overwhelm at all. Mouthfeel is rich and full bodied, well carbed, good balance. Overall, yup, fantastic little barleywine. Years of hype have perhaps taken a toll, but it’s totally something I’d stock up on if it were feasible. A-

Beer Nerd Details: 13.1% ABV canned (12 ounce). Drank out of a snifter on 1/3/20. Canned: 01-04-19.

Certainly a worthy member of the barleywine canon, one that I think I’ll need to track down again. And again. And maybe some of the variants. And compare to stuff like Arctic Devil, Object Permanence, etc… Only time will tell. Stay tuned, for we’ve actually got a couple other barlewines in the review pipeline #BiL.

Tilquin Triple Feature

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In the before time, the long long ago, I had some trouble getting into sour beer. Like the Monolith teaching the apes how to use tools to kill one another in 2001: A Space Odyssey, Oude Gueuze Tilquin that made a believer out of me, and to this day, their Gueuze remains a staple of my lambic diet. A relatively new enterprise (at least, relative to other lambic producers/blenders), Tilquin has slowly but steadily increased their output, including various fruited offerings. These have mostly been great, but the Gueuze remains my favorite offering. Will these three new fruited variants change my mind? Spoiler alert: not really. Sorry. Still, it’s always intriguing to try a new offering from Tilquin:

Oude Groseille Rouge Tilquin

Oude Groseille Rouge Tilquin à l’acienne – “produced by the fermentation of frozen organic redcurrants in one year old lambic and then blended with 1, 2 and 3 years old lambic to reach a final concentration of 260 grams of fruit per liter of lambic.” Pours a hazy orange color with a solid finger of tight bubbled white head. Smells nice, tart fruit with some underlying funky earthiness and a touch of minerality. Taste hits those funky earth notes pretty hard, a little Boon-esque minerality, and plenty of tart fruit. I mean, I don’t think I’ve ever had red currants before, but I’m guessing the tartness is partially from them. Mouthfeel is medium bodied, moderately carbed, and lightly acidic, pretty easy-going. Overall, it’s a solid variant, not quite the revelation that other fruited variants were. B+ or A-

Beer Nerd Details: 6.6% ABV bottled (375 ml caged and corked). Drank out of a flute glass on 12/15/19. Vintage: 2017-2018. Best before: 21/02/2028.

Oude Myrtille Sauvage Tilquin

Oude Myrtille Sauvage Tilquin à l’ancienne – Pretty much the same process for this, except they used wild blueberries. For reasons beyond remembrance, I did not take tasting notes on this one, but I do know that it was my favorite of the three covered in this post. Blueberries are a difficult fruit to use with beer, but these Tilquin blokes did a mighty fine job balancing the lambic with fruit character. Sometimes blueberries get an almost smoky character to them when added to beer, but if it was here, it was well balanced and added complexity without overwhelming (which can sometimes happen with the smoky notes in other offerings). I wonder if this offering being fresher than the Groseille is what made me like this better? Fruited lambic can age well, but it’s often very different fresh. A-

Beer Nerd Details: 6.6% ABV bottled (375 ml caged and corked). Drank out of a flute glass on 12/28/19. Vintage: 2018-2019. Best before: 21/03/2029.

Oude Cassis Tilquin

Oude Cassis Tilquin à l’ancienne – Like the first two, this is the same process, except they used blackcurrants. Pours a reddish hued brown color with half a finger of off white head. Smells nice, bright fruit, citrus, and a light funk. Taste is sweet and tart, lots of fruit, a bit of sourness, with the funk emerging more in the finish. Mouthfeel is lightly carbed, but still appropriate, lowish acidity. This feels balanced but a little more straightforward than the other fruited variants. Not bad, per say, just less distinctive. On the other hand, definitely my least favorite of the three in this post (and the only one that came in a 750 ml bottle, hrm). B+

Beer Nerd Details: 6.3% ABV bottled (750 ml caged and corked). Drank out of a tulip glass on 1/4/20. Vintage: 2018-2019. Best before: 15/03/2029.

For my money, the best fruited Tilquin is still the Pinot Noir, but hey, I’m up for anything Tilquin puts out these days, so you never know. I haven’t managed to snag a peach or apricot variant, but you know that’s coming, and they tend to fare better than some of these fruits they’ve been using…

Anchorage Endless Ending

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One of these days, I’ll write a post covering the trials and tribulations of A Deal with the Devil, the ultra-hyped barleywine made by Anchorage. I’ve managed to finagle my way into a few tastes of that stuff and I’ll be damned (pun intended!) if it doesn’t live up to the hype. Well, mostly. Not, like, $1000 a bottle supernatural hype, but, like, normal earthly hype. To get a bottle for my lonesome, I’ll likely need to make my way to the crossroads and make my own deal with the devil. Fortunately, I have connections: demons, imps, ghouls, politicians, goblins, bureaucrats, zombies, Chinese hopping vampires, and of course, other beer nerds. It will happen someday (assuming we’re not still in the middle of a pandemic and in quarantine mode), but in the meantime, this newish offering is readily available and tangentially related (for, uh, certain definitions of “readily available” that include lots of cash).

Endless Ending is a blend of A Deal With the Devil (the aforementioned barrel-aged barleywine) and Darkest Hour (a barrel aged imperial stout) that has been aged for 18 months in Woodford Reserve Double Oaked bourbon barrels, then again in Missouri Oak foudres for an additional 3 Months. Unlike the last blend of beers I covered, this one seems more harmonious. Slap one of those fabulous WolfSkullJack labels on there and dip the cap in copious amounts of white wax, and you’ve got a very attractive package. Speaking of the art, I found this interview with the artist, and she talks about her general style and this label in particular:

Endless Ending is at the moment the only custom piece that Anchorage has purchased! They specifically wanted Dall sheep to proudly represent Alaska, and it was Gabe Fletcher’s idea to have the human skeletons inside the sheep to reflect previous can art, like “Within Us” and “Origin”. … The human skeletons inside of animals theme is a reoccurring image of mine because I like to explore the hostile relationship between man and the natural world within my artwork.

Neat, and the end result looks great. Of course, it’s what’s inside the bouttle that counts, so let’s get to it…

Anchorage Endless Ending

Anchorage Endless Ending – Pours a very dark brown almost black color with a finger of tan head. Smells amazing, roast, caramel, toffee, candied raisins, and that bourbon, oak, and vanilla from the barrels. Taste is extremely sweet, rich and stoutlike upfront, with the barleywine character taking over in the middle and evolving through the finish. Hints of roast and caramel up front turning to toffee and dark fruit notes, caramelized raisins with a solid backdrop of bourbon, oak, and vanilla throughout. Mouthfeel is full bodied, rich, and chewy, perfect moderate carbonation, plenty of boozy heat. Overall, a complex treat. Maybe not quite full-bore ADWTD level (this is sweeter and somehow less balanced), but still amazing in its own right. A- or A

Beer Nerd Details: 15.5% ABV bottled (375 ml, waxed cap). Drank out of a snifter on 10/18/19.

More to come on that Deal With the Devil, but this will certainly tide me over in the meantime.

Side Project

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Cory King’s brewing career began in the typical way; an obsessed homebrewer turned pro, he also had lots of experience on the business side of things, having worked in distribution and craft beer bars. He got snapped up by Perennial and quickly made a name for himself there. Like a lot of homebrewers-turned-pro, he eventually felt like he was in a rut and wanted to experiment more. The owner of Perennial perhaps recognized that wanderlust and did a little jujitsu move by pitching King on opening his own brewery… inside Perennial. It began as, you guessed it, a little side project with a few barrels of mixed fermentation stuff. Once the Side Project was formally announced, it was an immediate smash. This was back when people stilled lined up for saisons, so it was sorta mutually beneficial for Perennial, as the taproom would do brisk business while folks lined up for rare, small-batch Side Project releases. After a couple of years, King parted ways with Perennial and built his own brewery with his now well-established brand.

Originally focused on yeast, mixed fermentation character, barrel-aging, and blending (notably missing from this profile: hops), their offerings range from saisons and sours to bourbon barrel aged monster stouts and barleywines (the latter of which seem to command the majority of hype these days). What I got my hands on was a series of relatively straightforward saison blends.

Side Project Bière du Pays

Side Project Bière du Pays – “Beer from the country”, a pretty standard mixed fermentation saison aged in Missouri oak that appears to be something of a staple for Side Project; it provides the base for lots of fruited variants, for instance. Pours a very pale, straw yellow color with a solid finger of fluffy white head, decent retention. Smells sweet, musty, a little spicy phenolic thing going on too. Taste is sweet, light stone fruit, a hint of spice like clove, a little funky earth and a bit of tartness in the finish. Mouthfeel is light and crisp, well carbonated, very light acidity. Overall, this is a very nice, light bodied saison. B+ or A-

Beer Nerd Details: 4% ABV bottled (750 ml). Drank out of a teku glass on 10/18/19. Blend #8.

Side Project à la Table

Side Project à la Table – As the name implies, this is a very low ABV “table” beer, much more in keeping with the historical saison. Pours a clear, even paler yellow color with a half finger of white head that doesn’t last too long. Smells of white wine, grapes, only a hint of funk and spice lurking in the background. Taste hits a similar note, white wine grapes, maybe a touch of tartness but nowhere near sour, and just whisps of spice and funk. Mouthfeel is light bodied, crisp, dry, and refreshing, goes down way too fast. Overall, this packs a heck of a punch for a 2.5% ABV beer. That’s not to say that it’s intense or unbalanced, just that it’s very good at what it’s going for. B+ or A-

Beer Nerd Details: 2.5% ABV bottled (750 ml). Drank out of a charente glass on 10/19/19. Blend #1.

Side Project Merci

Side Project Merci – A special blend of four different beers made as a “thank you” for a local beer and wine purveyor who had supported Side Project. Pours a slightly hazy golden yellow color with a finger of white head that has moderate retention. Smells a little funky, lemony fruit, a little earth, a little spice. Taste starts sweet, hits some funky belgian spice notes, then turns fruity and tart through the finish. Mouthfeel is moderately carbed, medium bodied, good amount of acidity. Overall, probably the most intense of the three, but not as quaffable. B+ or A-

Beer Nerd Details: 7% ABV bottled (750 ml). Drank out of a flute glass on 11/2/19. Blend #4.

A pretty solid start for Side Project, and I’ve had a couple other fruited variants of Bière du Pays at various shares over the past couple of years. Certainly worth checking out for saison fans, and obviously I want to get a taste of some of those stouts and barleywines, all of which sound fantastic…

Bottle Logic Fundamental Observation

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It’s been amply established that my inner curmudgeon tends to prefer regular, plain ol’ bourbon barrel aged stouts (or life, for that matter). Bottle Logic Brewing has quickly garnered a good reputation for barrel aged beers, but also for kooky ingredients like poppy seeds, marionberries, cassia bark, and all manner of coffee, coconut, fruit, and so on. While I like a good pastry stout as much as the next guy, that curmudgeon in me generally wants to know what the beer’d be like if it didn’t have all the adjuncts and fancy doodads. I’m often happy to try a kitchen-sink variant of a great beer, but I usually find that the base remains my favorite. That being said, there is one kinda/sorta exception to the rule, and that’s vanilla. For whatever reason, my inner curmudgeon loves him some vanilla.

Now, yes, vanilla is generally a requirement for any pastry stout, but I think there’s something to do be said for a well balanced dose of vanilla without any of the other hoopla. One of the reasons coffee is such a popular addition to stouts is that it adds complementary roasty, bitter flavors to the beer. Now I don’t drink coffee, so that doesn’t resonate with me as much as vanilla, which also tends to be a complementary addition, particularly to the barrel character. A lot of people use “vanilla” to mean “boring” or “plain”, but those people are basically just wrong. Vanilla is a fundamental cooking ingredient that is great on its own, but is also often used as a foundation to strengthen and build other flavors upon.

So what we have here is a big imperial stout aged in a combination of Buffalo Trace, Woodford Reserve, Four Roses, Heaven Hill, and Knob Creek bourbon barrels (so, uh, a pretty broad cross-section of the major players in the bourbon world), with multiple additions of Madagascar vanilla beans. My kinda pastry:

Bottle Logic Fundamental Observation

Bottle Logic Fundamental Observation – Pours a very dark brown, almost black color with a half finger of light brown head. Smells fantastic, plenty of vanilla, but also underlying caramel, bourbon, and oak. Often, added vanilla overpowers everything else (and since I’m a big fan of vanilla, that’s not much of a big deal, but I digress), but here it’s prominent without being overbearing. Taste is rich caramel up front, with that vanilla quickly emerging, followed by a little underlying roast, and a big, boozy bourbon and oak bite in the finish. Mouthfeel is rich, full bodied, and chewy, well carbonated, and pleasantly boozy. Not quite the perfect balance that the nose would imply, but close enough. Overall, yes, it’s a pretty damn spectacular beer. A-

Beer Nerd Details: 13.55% ABV bottled (500 ml). Drank out of a snifter glass on 8/30/19. Vintage: 2019.

I’ve had and enjoyed quite a few of Bottle Logic’s barrel aged wonders, but come to think of it, I don’t think I’ve had a plain BA stout from them. Everything has vanilla or coffee or pumpkin spice, &c. So even though I love this Fundamental Observation, I’m genuinely curious about a BA stout with no other additions… I”m sure they make one, I just haven’t come across it yet. In the meantime, I’ll just have to drown my sorrows in whatever Bottle Logic hooch I can get my hands on…

Jester King Montmorency vs. Balaton

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In this corner, weighing in at approximately 90,000 tons per year, current Michigan tart cherry champion: Montmorency. And in this corner, weighing in at approximately 20,000 tons per year, upstart tart cherry challenger: Balaton. Ready? Fight! Alright, so I didn’t completely make up those numbers, but the general idea is that Montmorency is the most common sour cherry produced in the United States. Balaton is relatively “new” (I mean, been around 20 years or so in the US), but quickly growing.

Also, a true fight would be to produce two different beers, highlighting each cherry separately… then, like, I dunno, smashing the bottles together and reading shards of broken glass like tea leaves in order to proclaim a victor. Or maybe just be boring and do a double-blind taste test or something; clearly an inferior option (no gnarly broken glass!), I don’t know why I even mentioned it. Um, yeah, anyway what we’ve got here is an even blend of cherry varieties added to one of Jester King’s oak-aged farmhouse ales. So let’s get with some hot cherry on cherry action:

Jester King Montmorency vs. Balaton

Jester King Montmorency vs. Balaton – Pours a pinkish red color, so many robey tonez, a finger or two of light pink head. Smells great, lots of cherries, a bit of funk. Taste is sweet, tart cherries, some funky earthiness, finishing with a sour punch. Mouthfeel is well carbonated, medium bodied, and moderately acidic. Overall, it’s a really good cherry beer, near the top tier but not quite hitting the level of best lambics, etc… A-

Beer Nerd Details: 6.1% ABV bottled (500 ml). Drank out of a flute glass on 8/30/19. Bout 6, February 2019.

Jester King remains generally pretty solid, but the competition in the farmhouse ale arena is pretty fierce and they’re pretty comparable to local purveyors of such things…