Surly Eight. The eighth Surly of them all. Oat Wine style ale aged in Rye Whiskey Barrels. I'm going to let you in on a little secret. (Or is it a secret? Maybe not.)Why were both the anniversary beer and Darkness barrel-aged this year? So they could get the beer out of the fermentation tanks and into those barrels that they store in a warehouse in St. Paul, and use those tanks to brew more Furious.
Soon, soon, there will be more tanks at the new facility. Soon, and getting sooner!
So, this is the first time that I haven't poured the Surly anniversary beer for the thirsty beer nerds of Minneapolis. I've accepted the fate that I've foisted on myself, but there's still that wistful twinge. Ah…yeah… I remember One, in 2007, and from 2008 through 2010, I was proud to host the release of Two (which will always have special personal importance, you know, because of this, Three, and Four at the Blue Nile. Those were exciting days, weren't they, friends? And, they usually happened in late January or early February, because that was when the anniversary occurred. I know for a fact that the first kegs of Surly Furious and Bender rolled out on the last week of Jan./first week of Feb. in 2006. For Surly Five, in 2011, it took a few months more, and then they started the mantra: "when it's ready." That was at Republic Seven Corners, and Six (or, Syx) was also released in the summertime at Aster Cafe along the river. For Seven, I'm sorry, SeViin, they rented out the Varsity Theater in Dinkytown and that was in late Autumn. Eight is the latest of them all. This was released at the Dakota Jazz Club a few weeks back, cool, I wish I'd been there. I really do! The only one I've missed! (There was no release party for One. They didn't do that then.)
I was at the Nomad last Wednesday for their MidWeek Beer Geek release of Eight, and Michael Berglund, master of Surly imaging and branding, mentioned that I hadn't written about it yet. Well, now, this was my first full serving of it, and bottles just went out to stores earlier that week, and I didn't go chasing the trucks for it. If you're not aware, here's a little lesson about the hardcore beer geek crowd. They follow brewery/distributor delivery trucks to chase the release of the new, hard to get beers. Yeah, they do. And I don't.
I did pick one up last week, but didn't open it right away. I wanted to make sure I could have another to sit on before I cracked open the first. And I bought that other one today. Maybe, someday soon, I'll be able to afford a few more, and I'll visit those liquor stores that the beer geeks pass by, and I'll find some more for my cellar.
Right now, I'm in between jobs. I don't have the cash to buy a bunch, and I wasn't haunting the store aisles when it was first released, but more significantly, I'm not managing a bar that gets a keg, and can't hook one up just to pour some out for sampling. (Ah, those were the days. Well, you made your bed, now, lie in it!)
No, I've got to pay $20 a pop like every other schmuck.
Enough of that jibber-jabber, now it's time to lock in and sit down a big ol' bomber of Eight. Sorry, it's late, everyone, but here we go…
Appearance: utter opacity, dark, rugged, rustic burgundy coloring, under a lush, off-white, creamy-toned head.
Aroma: comes screaming out of the glass…. whiskey all over the place. Vanilla, coconut, oak, …huge, vast, immense, …all the adjectives. The richness wraps over all other flavors, but that's alright, I don't mind.
Taste: yeah, let's…mmm, bright, bold, vibrant, and incredibly complex. Whiskey tones (more vanilla, more sweetness, still some coconut) are king of this jungle, standing tall above all, …and making me wish I could get a taste of the original, pre-High West barrel-aging to compare them. An oat barley-wine, rich, fruity, delicious, and strong. But, not too strong. Some have been reporting this as "hot", but having tasted it, I am here to declare them to be positively pussies. "Waah, wah, it's 'hot'!" Get over it, it's a barley-wine, it's supposed to be strong, be a man, and drink a beer! (Or be a woman, too, either way. How about this one: "person up!" Okay, I'll keep searching for the politically correct term.)
I'm barely halfway into this and it's tasting better and better, and feeling stronger and stronger. Pro-tip: share this one. Not wise to drink it alone. But, that's what I'm here for, taking it for the team.
An oat wine. How many of those are there? The wheat wine is a thing, sure, but Todd has always been pro-oat, and mostly anti-wheat. Smooth and supple and utterly delicious. Once the whiskey barrel-aging effects wear away, the brew below shows it's stuff, and it's goddamn gorgeous.
We're getting towards the end, and I'm close to surrender. This is the best way to enjoy this beer (screw sharing!)…late at night…got nothing to do tomorrow…let the time pass away, and accept every beautiful moment.
Here's where I read the label to you: First off, Omar: "When it's done is a phrase we've used to describe release dates for our beers for many years. When you're putting the beer first, it just makes sense. Our anniversary is technically in February, but this unique Oat Wine style ale needed to age in High West Distillery Rye Whiskey barrels until well…until it's done. Here's to eight great years, and we'll all be celebrating soon in our all-new Destination Brewery. …The idea behind our anniversary line-up of beers was to give Todd, Surly's Head Brewer, fee rein to use whatever ingredients and methods he wanted to brew the beer. This year's bottle artwork is a one-of-a-kind illustration collaboration between Todd and local artist Josh "Jawsh" Lemke." …and then, Todd: "This beer was designed for barrel-aging, so it's been a great opportunity to work with our friends at High West Distillery, in Park City, Utah. Brewed with Golden Promise and Aromatic malt, and milk sugar fermented in stainless steel, then aged in high West Distillery rye whiskey barrels, this golden-hued Oat-Wine style ale summons notes of spicy vanilla marshmallow and aromas of honey and whiskey."
Wait, there's information missing…why can't I find the ABV? Odd…well, I heard that it's 10.7% ABV. It's got to be on there somewhere….nope, nowhere…oh, well, worse things have happened.
Okay. This is incredible now. And it could be different later. I say get as much as you like, but drink it fresh, then stash some away and break it out on special occasions, but don't freak out about aging it. Probably the best advice anyone can ever give you about beer: don't freak out about it.
Postal Script: You many have noticed that I provided links to the blog posts about 5 of the previous anniversary beers from Surly. One and Three were reviewed before I began using this blog as the space for my beer reviews, and I'm not likely to come across them again. By the rules of this blog, they shouldn't appear here, but I'm going to break that rule this time. Here's what I wrote about One, a 9% ABV dark lager that we decided to call a doppelbock, on January 10, 2007:
""One", an anniversary lager. ("But don't call it a doppelbock.")
Brewed July 2006, with a blend of 7 different malts and candi sugar. 9% abv, 28 IBU.
(this was hard to categorize, as it's not a double pilsner, not a malt liquor,...I thought I'd err on the safe side and just enter it as an all-malt lager.)
Sample bottle poured into a wide-mouth Belgian chalice.
Deep mahogany hue. ("Tawny brown", says the brewer, but we're both right.) SLIM whitish head.
Aroma: nice and malty, lightly spicy, with prominent notes of raisin and PLUM. Molasses isn't far off, either. Delicate sweetness.
And, though I tried not to copy the brewer's notes, yes, there's vanillla and licorice in there, too, can't deny it.)
Taste away: Mmmmm. That's all I'll say: Mmmm
...
...
...okay, seriously, this is quite a slick, delicious treat, and they're right it's not a doppelbock, it's unlike anything I can think of at the moment, and I think it's brilliant.
Those dark fruit flavors ride on top, coated with a candyish sheen and it's jostles the realm of the syrupy, but not quite. It grabs hold of the palate with each new sip, drips this sweet concoction all over the tongue and it splashes the roof of the mouth, coats the senses, then softly fades back, though the beautiful flavor never quite quits.
Alcohol is not as forward as you'd think, going into a 9% lager, but I still would advise against tippling too many!
Finish is long, body is medium to full, and the taste is well-tempered, very sweet, but not too much so, at least not to me. Those who can't stand a touch of sweetness may not like it. Their loss.
Happy 1st Anniversary Surly!
Here's to many more!"
I wrote this about Bourbon Barrel-aged One on July 13, 2009:
"Surly Bourbon One
First had this at the Surly Beer Dinner at Cafe' 28 in early 2008. For my 40th birthday in June, 08, got a bottle from Todd, lucky me. SAved it 10 months, broke it open for sampling with friends, here are my notes:
Dusky brown, SLIM head...
rustic nose...fat malt mixed with whiskey...leather licks, bourbon takes command of flavor in this...holds down over the huge malt. One by itself was super-malty and sweet, this, ...this...is perfection...
Taste: sweet and scrumptious, PLUM, dates, raisins, carob and nuts...sweet googly moogly...huge, expansive flavor...spreads out and envelops the senses...
Good Lord...
holy fuck.."
I wrote this about Cranberry One in April of 2007:
"On tap at the Blue Nile.
Thoroughly darkened appearance, a solid brown, with a sturdy, if SLIM head of cocoa-tinged foam riding on top.
Tart fruit starts the nose, then molasses, sweet caramel malt...the cranberries merge well the other great flavors found in One, and hold ground above. But there is no single dominant factor, instead, a brilliant blending.
Taste: Yum. Just yum. Dark, sweet, and lightly tart, the better parts of a rich malty lager given an extra fruity zing. Or zang. Or zabbityzazz. Take your pick.
Sip again, and it's scrumptious once more. Full bodied in the mouth, long, sweet, fruity finish.
Terribly smooth, no rough spots here at all. Tastiness all around.
an excellent dessert beer, or an exquisite closer on a night's imbibing.
Any way you try it, please do. Another winner from Surly."
And on February 24, 2009, I wrote this about the braggot (half cider/half dark lager) they called Three:
""Black Braggot" they're calling it, and it's pretty damned black, under a creamy tanned head, about a 1/4 inch, long lasting in my Darkness goblet.
Sweetness hits the nose, you get the honey tone, then it opens up for vanilla, cream, cloves, and more delicate spices. Very pleasant.
Tasting it, and the honey hits again. It leaps up and slides all over the palate, coating the tongue, and dripping delight all over the mouth. I like honey, and I like honey beers. The taste starts off with loads of honey, then leans back, as caramel and cocoa malt flavors fill in and temper the sweet stuff some. Still sweet, but far from treacly. Very mellow.
Full bodied, to say the least, finish is solid, sweet and mellow, not too short, not too long...doesn't overstay it's welcome. I find this one irresistible, but it be wisest to control consumption and keep this as a lovely nightcap.
Cheers to Todd and Omar for another remarkable, utterly unique brew, and to three great years of Surly beers!"
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