Confluence Ash Tree ESB

Confluence Ash Tree ESB.
6.3 % ABV. 40 IBU.
Confluence Brewing, Des Moines, Iowa. "Where good things come together."

Clear, copper-toned, slim beige-ish head.

In the nose: herbal, earthy, slightly fruity, just a brief whiff of hops. Mostly malty.

In the mouth: A brief blast of bitter, then along comes the malt and the smooth. Sweetness takes over the palate, and bitter comes swinging back, for a brief cameo. A citrus twist resides among the bready/biscuity malt baseline. Medium bodied, and easy drinking.



This is a tasty little treat. There oughta be more beers like this.

The ash tree has long been a staple of the Iowa and England landscape. In fact, the tree’s common name comes from Old English aesc. Today Iowa loves its ash trees so much it’s waging war on the emerald ash bore, a beetle which has decimating ash populations elsewhere.

Don’t be misled by “bitter” in the name. Extra Special Bitters are not really all that bitter, but a good balance of hop and malt. The interplay between the crystal malts and the noble English hops delivers a sweet, yet slightly bitter tingly taste sensation. We used traditional base malts from Great Britain (Maris Otter and Golden Promise). The English yeast imparts a slight mineral character and some fruity notes, giving an overall flavor that reminds some of biscuits and marmalade.

Town Hall Broken Paddle ESB

So, I was at the Town Hall Brewery the other day, looking at what was available in growlers. Have I done Broken Paddle ESB yet? Nothing turned up, but there was a beer merely called ESB back in September of 2011. Also in that month of that year I checked in on Broken Paddle in Untappd. There is no ESB in Untappd, only Broken Paddle ESB. Did they just forget to use that name at the brewery, that one time, causing me to believe it was a new brew?

So, here's what I'm going to do. I will resurrect my original notes from October, 2003. And I'm going to drink a mini-growler here in May, 2018. And I'll leave that 2011 post alone. Sounds good? Here we go....

Broken Paddle ESB, Minneapolis Town Hall Brewery, Minneapolis, MN. 6% ABV.

Tawny bronze hue, with a neat, cream-toned, fuzzy head.

Aroma: fresh, clean, but softly fruity. Bread-y malt.

Lively on the tongue, brisk and fairly buzzing with hops, much more active than many an ESB I've ever encountered.

Bright, fruity flavor, and copper-toned on the palate. Crisp finsih, that lasts pleasantly in the mouth and the memory. Mostly malt, nicely bread-y. Light body, but surprisingly full-flavored. Leans back on the palate, thius ale, and makes itself comfortable, leaving it's stamp everywhere it goes...very nice ale, indeed.

Bad Weather Tippin It Down ESB with Earl Grey Tea

Bad Weather Tippin It Down ESB with Earl Grey Tea. 5.1% alc. by vol. Bad Weather Brewing, St. Paul, MN. "Pairs well with overcast days, cool breezy evenings, and cozy moments around a fireplace with friends."

Clear, rich amber color, slim, off-white head.

In the nose: Lightly sweet. Getting the tea right away, and it grows and grows. Soon enough, it's right up in there. Nice.

In the mouth: British malt comes through first, herbal, spicy, delicious. The tea flavor really shines in this. Light bodied and so drinkable, I'm done with the beer before I know it. And I liked it. And I'd have one again. But not too often, I like hops more than I like tea. But, that's just me.

A spot of tea for that rainy day? Nothin’ better than slurping a hot Earl Grey when the weather is frigid and wet, am I right chap? No? You would rather a pint of bitter to drown away that crummy day? Why not both?? Using our patented whirlpool technology (we threw tea into the whirlpool vessel), we have injected Tippin’ it Down ESB with REAL Earl Grey tea! Spicy, citrusy Earl Grey is lovingly steeped into chewy English malts to create the perfect beer for when it’s Tippin’ it Down out there...

Oliphant Ayguantu! ESB with Apricot

Last Sunday, I had the opportunity once more, after an absence of a few months, to do that one-two trip of Oliphant Brewing in Somerset, then off to Dave's BrewFarm in Wilson, Wisconsin, thanks to my buds Jason and Angie.
Whenever this happens, I try to take full advantage and bring home as many new-to-me beers as I can to review for this here blog-y thing.
At Oliphant, there were five beers that haven't had a post devoted to them at the Nib, and I brought home four of them in growlers and crowlers. Why not five? Well, I watched as Jason and Angie enjoyed their Hobotown Gose and sampled a little, but when I went up to the bar to get my own, it was all gone, dag-nabbit, and there were no pre-filled crowlers. The hot weather of the weekend demanded a salty sour wheat ale, and this gose comprised 70% of their sales, they said.

Oh, for sad, I guess I'll soldier on, with these notes on an apricot ESB:

Oliphant Ayguantu! ESB brewed with apricot. 5.4% all. by vol. canned 6/7/17. Purchased 6/11, consumed 6/18. Oliphant Brewing, Somerset, WI.

In the eye: Heavily hazed, dark amber, chestnut coloring, large, lace-leaving whitish head.

In the nose: fruit, malt, hops. Sweet, but balanced. The beer stands above the fruit, mingles with it, doesn't let it take center stage. Plenty of earthy malt notes to match the fruit.

In the mouth: hops are more prominent on the palate than hinted at in the nose. Juicy malt, tasty fruit, clean hops, medium bodied, and quite a drinkable treat. I will enjoy this entire crowler.

What is Ayguantu? A meme? A youtube video? Something from Dragon Ball z, or Tim & Eric? And why is Goofy, or some version of him, involved in the chalkboard illustration? I forgot to ask, and shall relish the mystery for the moment.

Alesmith Anvil Ale ESB

The first bottle of this beer I ever had was from a trade twelve years ago. The last bottle I put past my lips was last night (this morning), from a sample from the local distributor. At last, I don't have to trade or go to Wisconsin for Alesmith. Here are those notes from July, 2003:


ESBs have never been among my favorite styles of brew, often too bland and unmemorable, but I give everything it's chance and soldier on, investigating my first Alesmith bomber.

Appearance: dull red color, fairly tight white head.

Aroma: slightly citric, fruity, but otherwise arid.

Taste: niiiiiice, and tangy, zippy, fruity, very much enjoyed.
Light to medium body, decent finish, good, tangy texture.

Sweet, fruity taste rings through and through the length of the large bottle's contents. A surprising treat, though I've heard so many good things about Alesmith, I shouldn''t have been shocked. One of the best ESBs to have met my lips.

Summit Unchained Batch 19: Make It So, Extra Special Bitter with Earl Grey Tea

Summit Unchained Batch 19: Make It So, Extra Special Bitter, with Earl Grey Tea. Alc. 5.3% ABV.

I've been sitting on this can for far too long. Finished the other 5 weeks ago. Already went through a half barrel keg at Acadia, about to tap a cask. I currently have a surplus of beers. So many beers, so little time. Enough, let's take some notes on the Summit Unchained beer inspired by Gene Roddenberry's sci-fi franchise, as well as Patrick Stewart's homeland.

Beautiful amber/bronze hue, clear, with a long-lastin, creamy-toned, lace-leaving head.

Herbal aromatics and sweet tea notes hit the nose from the start. Hops are fairly minor here. Promising floral loveliness.

In the mouth and on the palate, hop bitterness begins, but remains cool, mild and mellow. Light bodied, smooth and delicious. You can definitely taste the tea in it, and it lends a lot of flavor that blends wonderfully with the beer. There's a lot of skepticism involved in the public perception of a brew like this, but the guys at Summit, Nick Hempfer, Damian McConn, and all their helpers, they really pulled it off.

This is one that wouldn't work in the winter, and is plum perfect for summertime, when a light and tasty one goes down so easy.

This can is completely free of gobbledygook, and I wondered for a moment if it appears on the 6-pack carrier until i realized that cans aren't packaged that way. Why not, I wonder? Who's got an answer for me.

Well, I found some more information, here it is: ....

Lynlake Big Dill JSB (Japanese Special Bitter)

Notes from Tuesday, August 11, 4:04 A.M.:


There's this beer at the LynLake Brewery called Big Dill. They're calling it a JSB, or Japanese Special Bitter, because it uses the Sorachi Ace hop instead of traditional English hops. I liked it so much that I bought a mini-growler, or "roadie", as they call it, but I won't.

Appearance: clear, bronze-toned, with a rich, lush, creamy, off-white head.

Aroma: Oh. That's why they call it "Big Dill." It's Dill-icious, it's Dill-ightful, it's Dill-lovely. Vegetal, herbal, hardly any of the typical hop esters and aromatics. A little briny. And I kind of like it.

Taste: There's a slight bitterness gracing the palate. more of that odd dill flavor, then the stage is set for the malt to shine. Just a little bit of caramel and toffee, a touch of sweetness, and a whole lot of smooth. I've got to say that this is unlike any beer I've ever had. And I kind of dig it.

Bent Paddle 14º ESB

Bent Paddle 14º ESB, Extra Special Bitter Ale, Craft Brewed in Duluth, MN. 5.6% alc./vol.

Appearance: clear, bronze-hued, solid, staying cap of lace-leaving foam. Lookin' good.

Aroma: sweetly malty, lightly spicy & floral, judiciously hopped.

Taste: Clean and smooth, malt-forward, delicate hoppiness, expertly drinkable. Tasty, too. Prime candidate for session or such. Drinks a dream, and leaves the palate well satisfied. Lean bodied, light malty finish. Just an all 'round, well-balanced, right-on English-style ale. Good beer, and you can drink it.

What do they say on the can? "Our well rounded approach to the classic British Ale.  There's middle of the road, and there's middle of the river. And if there's one thing that's important in the middle of the river--it's balance."

Sierra Nevada / New Glarus There And Back English-style Bitter (Beer Camp #9)

Beer Camp #9: Sierra Nevada/ New Glarus There and Back English-style Bitter. Alc. by Vol. 5.5%. 40 IBU.

Lightly hazed, bronze colored, slim white head.

Aroma: Malt notes hit the nose first, caramel and toffee and such. Low hops, sweet and pleasant.

Taste: In the mouth and on the palate: sweetness all the more. It's a malt-driven brew, no doubt about that. Some fruity notes appear, some nuttiness, gliding just under the hops. Very keenly balanced bitter. It's a sessioner for sure, and here's where I wish I knew more about Tolkien to make appropriate puns (for, I assume, that's where they got the name). It's a bit more malty/sweet than I think an ESB ought to be, but that's okay, they're doing their own thing.

Now, what does the label teach us? "This easy-drinking English-style bitter features nutty, toasted English malts balanced by a solid dose of zesty hops and a fruity, dry finish." I guess it is rather dry, after all. But ever-so sweet before. Wait, there's more!
"For beer folks, Chicio, CA and New Glarus, WI are bucket-list pins on the U.S. brewing map, but it's no simple feat seeing both. There and Back is named for the planes, trains, and zeal that connect them. This classic English-style bitter is a complex mix of toasty malt and fruity, herbal hops."

Okay, so no admitted connection to "The Hobbit"'s subtitle, "There And Back Again", but that doesn't mean it isn't hidden there somewhere.

Northgate Parapet ESB

Northgate Parapet ESB, Extra Special Bitter, ABV 5.6%, 47 IBU, SRM 12, 22 oz. The ale was brewed and packed {not packaged, or bottled?} in Minneapolis, MN. Maris Otter Pale Ale malt, English Pale Crystal Malt, English Dark Crystal Malt, English Flaked Barley, UK Target, UK East Kent Golding Hops, English Yeast.

Well, welcome one and all, to my first review of a Northgate beer. Long overdue. Their brewery is open for growler sales, but they have no taproom yet. Their beers are at local bars, but not the ones I visit, apparently. At last, I have a bottle in my possession, prepared to pour it and enjoy…

Clear, amber-hued, under a slim white ring of foam.

Aroma: sweet malty notes first, caramel tones, with lightly floral, spicy hop notes. Right in line for a British ale.

Taste: hops are hitting first, with a citric splash. Toasty, biscuity malts roll in next. Hop bitterness stay on top. Body is light to medium, with a long finish. Bright and delicious. I'm not normally into the ESB style, but this is one that makes the grade.
Thirsty for an ESB? Can't go wrong here.

"Pairs well with pork, chicken, or oatmeal raisin cookies." Lots of information on here, and not a single word of gobbledygook. I like to see that.

The Bitter Crocodile (The Tale of the Screaming-hot Cocktail I Created and the Homebrew it Inspired)

I've got to play catch-up, friends, and correct my procrastinating ways. One of the tales I've been meaning to tell has been rattling around since July. I teased it on my personal facebook page, and some friends asked when I'd get around to doing this one. And that was months ago. So, at long last, the Tale of the Bitter Crocodile.

First off, a cocktail. Many years ago, when I was still very fresh at my current job, bar manager at the Blue Nile Ethiopian Restaurant and Lounge, I did much more with cocktails than I do now, long before it became the craze that it currently is. (There are certain bars around the city known for their cocktail culture and creativity that I just never enter, because I fear them looking down on me for ordering a lowly beer. And that's what I almost always what I want to drink.) Once upon a time I was one of those creative cocktail types, but dropped that stuff when I got more serious about beer. (I didn't have a fancy moustache, but I did wear a vest from time to time.)
And one of the things I did way back then was design a way to infuse vodka with berberre, the special spice blend (made up of more than a dozen different chilis and paprikas) that is an essential part of Ethiopian cuisine. It took me months, if I remember correctly, to get the method down perfectly. I read magazine articles and chapters in books, but none of that had a recipe for infusing anything that came in a powdered form. The methodology has never been written down, and in the past 13 years or so since I invented it, only produced by yours truly.

Right from the start, I used this spice-infused vodka to make two drinks, which have always been on our cocktail menu, although sometimes under different names. The bloody mary version is now simply called the Barberre Bloody Mary, and it has had it's share of devotees over the years. One customer could even tell the difference when I hadn't had the infusion steeping for the full week, merely five days, when she ordered it, so I comped her the drink. I've taken care to be well ahead on my batches since then.

The second drink is now known as the Crocodile Smile Martini, after the Nile crocodile, and the menu description ask: "When does a crocodile smile? When it's ready for lunch, and this is the drink that takes a bite out of you!" It's similar to a pepper martini, or cajun martini, any cocktail made with pepper vodka, but instead one using a vodka infusion that tastes just like our food. It's not for everyone, to say the least, and I've strived to warn people on the menu, for I've seen too many return unfinished by people who had no idea who hot, peppery, and incredibly flavorful it was.

Since we never got much attention for our cocktails, I was surprised when an editor at City Pages alerted me to the news that Crocodile Smile would make an appearance as the Drink of the Week, back in May of 2010. The writer didn't bother to contact me or ask any questions, and simply inquired to the bartender on duty, who decided not to call me (it was a day off for me when they decided to take the photo) and just make up stuff. The infusion does not sit for "A whopping two months." That would be undrinkable. Even a batch I made that went a few days too long was too hot, and had to be diluted to be drinkable. I wrote her to inform her that instead it was a mere seven days in the cooler. The bartender explained that he wanted it to sound more impressive. Maybe it's more impressive that only a week's infusion gives such strong flavors?

The press that it received didn't result in any extra fame for the drink. I remember one man who visited the bar because of the article, anxious to try the tastes he's read about, even though he confessed that his favorite cocktail is a bleu cheese-stuffed olive martini. Needless to say, he found it weird and didn't finish it. So, I continue to create batch after batch, just to supply the curious and the diehard fans, and there are some. Including a few who were inspired to make a beer with berberre.

Let's just start out by saying that I have some fans who I never see, even though I serve them. They're in the other room, sitting at tables and booths, ordering their beers and cocktails through the server on duty. Some of them step over to the other side and meet me, though they don't often, or ever, hang out at the bar. Some thank me for doing what I do, some just want to say hi, and I may or may not remember their names, but I'm good with faces. Such is the case with Brad and Katie. One day this summer, Brad came over to the bar, shook my hand and asked if I remembered him. Sure, I said, though not entirely, though his face seemed familiar. And didn't he look like someone who once just wanted to say "hey, good job with the beers here, keep it up." Sure, he was. And then he pulled out a bottle. His wife was a homebrewer, and her experiences drinking Crocodile Smile martinis gave her the idea to buy some berberre (not difficult to do, you can buy it online from WalMart, if you want.) and put it in a beer. They saved a bottle for me to drink. And I was kind of blown away.

Here's the very plain brown bottle, with a note of explanation tied around the top, identified on the cap with the letters BC for "Bitter Crocodile."

The Bitter Crocodile in close-up. Unfiltered and bottle-conditioned, it's color nearly matches that of the  drink.

I'm not especially a fan of pepper beers, and only really enjoy them in ales, where the body of the brew stacks up against the heat of the spice. But I'm always to willing to give a weird beer a try, especially one that I inspired.
I decided not to drink this one by myself, and saved it for my next visit to Dave's BrewFarm in early July. David Anderson is a man well known for using unusual ingredients in his beer recipes, although he's not one for going to extremes. And he's an excellent judge of beer, so why not get an expert's opinion?

Seen here, the note in it's entirety.

In Figure 3., we see Farmer Dave pouring out the Bitter Crocodile,  one for him, one for me.

I pulled out some paper and pen, and took notes on it, for posterity, something I don't always do. But when will I have something like this again? Here's a transcription of those notes, verbatim:


"cloudy amber, cream-toned head, low retention.
Big, hot & peppery aroma, all kinds of spice..

Taste: wow, all matter of spice, sitting on top of bready malt, but never too much, not undrinkable in the least. slight malt sweetness, fairly smothered by berberre heat, a manageable complex…(trails off, what?)

---not a summertime quaffer, or a refresher in the smallest way. would work well with food, definitely. after-dinner treat? hops are also hidden, malt holds it's own."

As for Farmer Dave, he found it a bit imbalanced, connoisseur of subtlety that he is. But he found it a well-made beer, all the while, and an interesting experiment.

So, thanks, Brad and Katie, I did enjoy. Don't forget me when you make your next batch, okay?

Grand Teton Bitch Creek ESB (Extra Special Brown)

Got samples from the local distributors of this Idaho brewery, and glad I did. They arrived without warning when I was too busy to sample and drink with them, then didn't show up at the rescheduled appointed time. I'm sure somehow I'll remember their names, track down their numbers, etc., etc., if I really like the beers. Three of the four are brews I haven't taken notes on before, and this here's the one I have, from January of 2009, my take on Bitch Creek ESB:


01/09

Highly hazed and bronze/dark amber color...cream-toned head, long lasting...

Grassy hops and caramel malt shine through the nose. Spicy, sweet, yet dry.

Taste: Crsip,bright, lightly sweet, then dry. Nutty, caramel and toffee, with a bit of tart apple.

Medium bodied, lightly lingering finish, ...tasty stuff. I'd drink one again,for sure.

Badger Hill MSB Minnesota Special Bitter

Badger Hill Brewing Company MSB Minnesota Special Bitter, A Well Balanced Ale. Alc 5.7% by Volume.

Best served in a Becher glass. Ooops. I forgot to read that before I cracked open a bottle and poured into a pint glass. Next time, next time.

Ruddy red appearance, tight, off-white head.

Aroma: light sweetness, full-on maltiness, fruity esters, cherry and berry, moderate bitterness. Pleasant complexity in this nose.

Taste: Loads in to the mouth lively full of flavor. Bitter hop presence kept constantly in check with English malts. Stops short of cloying, keeps delivering taste time after time. Continual check and balance between the hops and malt, the bitter and sweet, and it ends up tasty all the way.

Medium body, long, lush finish. Classic brew. Hey, what's in it?
"Combination of Maris Otter, 2 row, Crystal malts, 4 English and American hops. Plato 13.5, IBU: 47."

Another nice one from Badger Hill, keep 'em coming.

Tallgrass Pub Ale

Tallgrass Original 2007 Recipe Pub Ale, 1.046 Original Gravity, 12 IBU, Alc. 4.4% by Vol., Contains 1 pint. Brewed and canned by Tallgrass Brewing Company, Manhattan, Kansas, Established 2007.

Clear, copper/bronze coloring, beautiful, fresh off-white head, long-lasting, lace-leaving.

Aroma: clean, crisp malt, a little earthy, a little grainy.

taste: More clean and more crisp. Light bodied, soft, and easy-drinking. It's all about balance and malty smoothness. Tidy hop profile, matches and tempers the star of the show, the malts. Just right for a pub ale. Tasty stuff, downable, with no threat to one's attention. The very mark of a session ale. 

I always catch myself when reviewing beers like this. I extol their virtues, and try my best to avoid speaking about why I am not interested in drinking them. This is what I am doing now. It's excellent for what it is, but I won't be buying it. Yup, I need a bit more …I was going to stop, and I will.

Town Hall 900 ESB

900 ESB. Little brother of 1800 IPA (not, as I first expected, a recipe from 900 A.D.)

Clear, light amber coloring, Large, lace-leaving white head. 

Hops and fruit hit the nose right off. Grapefruit meets apricot. Prickly pine and pear. Bold bitterness, distinct malty notes. Quite pleasant, and rather unique. 

Light-bodied, lean, and clean. Crisp and cracker-y, with an unrelenting  bitterness up front. Citric fruit shows up from the hops, nice and lemon-y. 

If this reminds me of anything, it's another singular ale, Town Hall's Single Malt ale, which was brewed with Golden Promise malt. 

Good drinking, fine flavor, yeah, I'll do it again.

Town Hall ESB

town hall esb. 

clear, bronze color, nice, big, creamy-toned head, lace-leaving, and lovely. 

Aroma: earthy, fruity, some apple, berry, melon. A bit of sweetness meets a mix of bitter hops. 

Taste: fruity, creamy, and mild. Little hop bitterness in the flavor. Soft, sweet, tasty. Easy drinking. I said tasty, right? Not too much happening, but that's the point, the aim, the journey, here. It's all about drinking, and deliciousness. This one scores on all counts. 

I've never been a big fan of ESBs. They just don't give me the flavor I'm looking for. This one's different. It's got the goods. It's bringing the magic, it's got the eye of the tiger, it's going the distance, it's on the move.

Surly Bitter Brewer

Notes from May, 2007, fresh off the tap. Had a can last night. Those original notes:

Lightly hazed apricot marmalade appearance...no kiddin'...under a crisp, creamy white head...really, crisp and creamy...this is so far, one of the paler Surlys yet (maybe Cynic was lighter?), but the least alcoholic, for sure. (4.2%)

orange/ apricot marmalade dominates the aroma, also...fresh with citric zest...pithy, zippy...and a little sticky...

Taste: big bitter blast, tangy and tart, then nothing but refreshment. Easy drinking ale, this, crisp, snappy, light bodied, but full of testure, flavor and character. Bitter lemon rind feel keeps creeping into the palate.Then it fades back, with the hoppy kick still hanging on.

Interesting. Very much like a smooth, light ESB, but with that special something you get from the hops we grow on this continent. I am liking this, a great late spring sessioner.

Fuller's ESB

Yet another from the sampler pack.
English Ales get a hard knock these days from the beer geek world. Classic producers have gotten completely overshadowed by all the activity and innovation in the American craft beer world. Brands and styles that have stood the test of time seem passe' in light of the shiny new bottles of each new extreme edition and every transformation. It's a pity, but there's not much that English brewers are doing to catch the impressionable beer geek's attention, if they care to at all. Much of the best stuff from small, innovative brewers is almost prohibitively expensive, as well.

In February, 2003, I was going full steam ahead in the beer review game, chugging away, checking everything off the shelves.
Now, I cut my teeth on English and Irish beers, used to be a genuine Anglophile in the beer arena, before I found an American craft beer I liked (or knew they existed). (It was Summit EPA, by the way, and it was 1992.) Bass Ale was the first beer I ever actually liked, but I would choose it over only the very worst, these days. So, ten or 11 years after I cast off what I considered boring English ales and explored the variety and depth of more exciting and hoppy American ales, I took down bottle of Fuller's ESB, and wrote the following:
----------------------
Perfectly amber color, under a big, bubbling, bone-white head. An indistinct aroma, that cast off hints of flowers and honey, but also strains of coppery flintiness. A sly hop attack occurs on the tongue, which fades back fast. Light body, faint texture. Nice, but unmemorable finish. A very un-bitter "bitter", a textbook session ale. A good fruitiness comes out the middle, and the flavor overall is pleasant, but it's largely forgettable for my taste.
----------------------

I have to say that I agree with the me of 8 years ago, but would have to add an asterisk, that this is an excellent example of an ESB, a style that never really thrills me. Nor should it. Just a good ol' drinkin' beer. All these years later, my tongue has settled down, where I can really appreciate those subtler styles. Back then, I gave it a "B/ 3.6", where the average on BeerAdvocate is A-, making my ranking 13% below the mean. If I were to re-do it, I'd maybe bump it up. No, definitely. I certainly judged it for my taste, not for the style. For the style, it's a world class champ.

Minneapolis Town Hall Brewery "The Don"

From the brewery: This Special Bitter was made in memory of Don Younger of the famed Horse Brass Pub in Portland, OR. Thanks Don for inventing beer bars!
Also, I heard report that it was a "revamped, beefed-up Single Malt". 8% a.b.v, much higher than a typical ESB.
Either way...

Clear, brilliantly bronze appearance, high carbonation, firm, solid, slightly beige-ish head of foam. Looks great.

Sweet, malty aromatics, caramel, toast, a little nutty, a little creamy, with a touch of hops.

Tasting it: Smooth, lush fruity malt flavor abounds, with snappy hops kicking in. Feels like some good ol' citrus-y Pac NW goodness coming through. Malt sweetness comes back with every sip, and hop bitterness steps in to keep it in check. We call that balance. It's tasty and it's balanced.

A very sessionable English-style bitter, with a bit of good ol' American hop character thrown in, to illustrate, perhaps, what a guy like Don Younger was all about.