Town Hall Honey V

All the hubbub at Town Hall last week was over Czar Jack, a mighty fine barrel-aged imperial stout, and the culmination of Barrel Aged Week. But, I, alas had none. No worries, for I've had enough and will have more in the future. As mentioned earlier, I took one growler home that week, and it was this:

Honey V, Town Hall Brewery, Triple Vision Belgian Abbey Tripel-style ale, aged in honey wine barrels.

Cloudy, dusky deep amber-y colored, very minor head, gone if it was ever there.

Sweetness and oak, honey and spice, enormous aromatics. Not any ordinary triple aroma, this is honey taking over, emboldened by the booze.

Taste: huh. weird. interesting. unusual. hard to nail. gonna try anyway. oak. grit, woody texture on the tongue. So strange, this bears little resemblance to what I had at the pub last Tuesday. It's just been sitting in my fridge for a week. Could it have changed that much, or do I not remember correctly?

A bit of citrus and spice, a kiss of hops, but the oak and the honey are firmly in charge. Mmmm, this is very nice, if incredibly unusual. Incredibly complex and deep, and sweet, and oaky, and yum.

I like this. I feel it is good.

Tyranena Shaggin' In The Wood

"Tyranena Brewers Gone Wild Shaggin' In The Wood, 70% Scotch Ale Aged in Bourbon Barrels, 30% Scotch Ale. A complex blend of flavors, The rich caramel and toffee flavors of Sheep Shagger Scotch Ale symphonies with the oak, bourgeon, and vanilla flavors bestowed by the barrel."

Lightly hazed, caramel-colored in appearance, slim head.

Sweetness in the nose, vanilla, oak, hints of bourbon, caramel malt. Toffee, yep. Some espresso, even.

Taste: rich and complex, deep and delicious, dense flavors of whiskey, vanilla, oak, caramel, toffee, sweet and decadent. Woody malt bomb. Butterscotch and bourbon bonanza.
Sleek and succulent. Totally tasty.
Mmm, mmm, good. Nicely done, Rob & Co.

De Dolle Extra Export Stout

More De Dolle goodness!
Was it way back in December 2004 that I first had this wonderful Belgian stout? Yes, it was, actually. Here are the words I wrote then, and, look!, a picture of the bottle I drank the other day.

"Appearance: tawny, beefy brown, impenetrable, but for a nutty, almond-y bottom, with a big, blooming, gloriously fizzy creamy-toned head, slowly settling into a modest 1/2"...vibrant nose, yeasty, cocoa and cookie dough, slight cola tinge, nuts, and dark fruits, dates, prunes, with alcohol peeking through, and flavor comes off as very inviting, urging my my lips forward...
Taste...whoa! Bam-sham-a-lam! Forward flavor, hot and heavy, big on entry, and never ending...dark fruits, heavy molasses, anise, rich, almost syrupy, long, fiery finish. Brandy, cognac, whiskey, dark rum...delicious, deep, thick, massive, magnificent... I've got to get the local bottle shop to carry this...or do I? I can see this becoming a difficult, expensive addiction...yum...the strength is showing, and doing what it does...time to call it a night, but what a lovely way to close it...this is something else, a Belgian Imperial Stout, or so it feels...I've got to stock up on these, now that I've tasted it's glorious goodness, and have become an instant affirmed fan!"

St. Bernardus Abt. 12

April 2003 was that joyful time that I first wrote about a bottle of St. Bernardus Abt. 12. Savored a bottle Tuesday night, the fourth in the sample set. The purchase turned out to be superfluous, as Brad the Beerguy gifted me with a six-pack of those same glasses tonight. Oh, well, we needed them for the bar, anyway.

"The jovial monk on the label seems the perfect host, holding his chalice aloft, and, after drinking down this deliriously delectable ale, who can argue his happiness? Not I, not I!!

Color is a dark russet brown, and head is enormous, majestic, utterly awesome!

Aroma hits you right off: earthy, nutty, and not merely deep, but cavernous. Incredibly complex, and utterly gorgeous: cocoa,plum, port wine, and a very apparent alcoholic character, plus anise, pepper, and more, so much more!

On first sip, I can't help but think that "complexity" is a shallow term with which to circumscribe the many aspects of this amazing brew. So much to contend with, so much going on!
I need to take a breath and reel from the feeling, and seek relief from the rush! Extraordinary!

Integration is perfect: there are hops aplenty, and massive malt, but nothing sticks out above or beyond, it all joins forces to create this amazing masterpiece.

Was this only 10%? Oh, they must be happy monks, indeed!"

Dave's BrewFarm, Hurrah!(Rye Knot Saison)

One of my all-time favorite episodes of The Simpsons is "Selma's Choice" from season four, 1993, wherein Marge's sister learns to curb her maternal longing after a series of traumatic and psychedelic misadventures at a theme park based on the Duff Beer brand, and learns to love a lizard. We meet the Seven Duffs, including Queasy, Remorseful, and Surly. (When Omar Ansari first told me he would name his brewery Surly, I thought of this instantly.) Homer was excited to visit Duff Gardens as well, but his affection for a moldy hoagie turned his health in a downward spiral. He was certain to prevail through illness, until finally collapsing with a triumphant, then defeated, "Duff Gardens, hurrah!"
Whenever I think of heading out to Wilson, Wisconsin for Farmer Dave's ever-changing panoply of ales and lagers, I mimic Homer's determined cry, without the faltering finish.

Sunday afternoon, I made the trip with Jason, Jonathan, and Chelsea. Not just beer, but puppies! And tilopia! (Succelent, tender African fish grilled up by Farmer Steve.)Comraderie and good cheer! Of the eight offerings, I had seven of them, skipping the Wheatless Wonder, and dipping into Svengali twice. Went home with a case of Matacabras, enough to last me...a month, maybe? And four growlers. Only intended to swap the two I got last time (back in late November, but just couldn't resist. There were six available. Here's the first of those four that I cracked open, Rye Not Saison, a Belgian-style farmhouse ale, with Rye malt.

"French saison yeast coupled with both pale, German Rye, and Cara Red malts. Well-hopped with Palisade, Aurora, and Vanguard varieties." 6.1% a.b.v.

Clouded amber appearance, nice, lasting, lacy head, bone white.

Zesty, spicy aromatics, peppery, citrus fruit, orange and apricot. Rye malt comes through, a bit bready, big yeast and malt.

Taste: Bold saison hère. Big malt, fresh and flavorful, zesty citrus taste. Spicy rye malt adds an added tingle to the tongue. And then it's smooth and malty and tasty. "Well-hopped", says Dave, and it does a tantalizing fandango on the tongue, but doesn't stick out too much.

Getting very clouded and yeasty at the end of the liter. But, I like that.

Malt-tastic, yeast-errific, and yummalicious, or something like that "

New Belgium Lips of Faith: Dunkel Weiss

New Belgium Lips of Faith Series Dunkel Weiss, 1 pint, 6 fl. oz., Alc. 9% by vol.

Very dark appearance, nearly black, complete and utter opacity, lovely creamy tan head, large and lasting, looking great.

Aroma: banana cream pie. Boom, there it is. Soft, sweet, slightly spicy. A little bubble gum.

Taste: Big malty flavor. Dark and deep. Great little texture, dark fruit flavor coming through, a little fig, some grape, and then nicely dry. Some bits of cocoa, a beautiful mix of chocolate and dark fruit, rich and malty. Deee-licious. Tast-eeeeeee!
Can't dispute that. One flaw? That 9% a.b.v., it's roaring in now, and I wish it wouldn't. This tastes just delicious, and could have still been, without being so strong. Whoa.

Avery The Czar Russian Imperial Stout

A keg from 2009, tapped in 2011. And it's drinking really nice. Here's what I wrote in January 2004, when I had my very first bomber:

"Appearance: vastly black, thorough and complete in it's darkness and opacity, with a fine, toasted tan coating of froth atop.
Nose sticks out from afar, and is rather distinct from other IS's, in it's creaminess, like Bailey's and ice cream with an extra dollup of whiskey, and a hint of rum. Quite appealing, maple and mollasass and more.
In the taste, all that and then some, but basically, sweet, dark, sticky, and strong. Commandeers the palate, conquers and coats...rich is an understatement, warm is a redundancy, for it's all those things times a thousand, with the alcohol riding high in the saddle as the flavors thicken and coalesce into a wondrous mix, twisted, thick, delicious!
Licorice flavors peek in, too, mingling with dark rum, and meeting up with charcoal and smoke as well, rising handily from glass into mouth.
Full bodied? Duh! Rich texture? Uh, huh! Long, luxuriant, rewarding finish? ...um, ya think???
This was a great Imperial Stout, though it didn't upseat any of my previous favorites, it ably made a case as a stand-in, and that's pretty damned good!"

St. Bernardus Tripel

Three quarters through the St. Bernardus 4-fer, this time the abbey tripel, 8% a.b.v. Notes are from my first taste, June, 2003:

"Appearance: perfectly opaque orangey color, with a fine, white head atop.

Aroma: full of soft spices, orange peel, lemon rind, spicy, citrusy, yeasty, full, magnificent.

Taste: excellent entry on the tongue & palate, beautiful, yeasty, rich and fruity.
Soft, yet earthy, hoppy, full-bodies, and delicious.
An excellent tripel, for the sugary aspect was much more subdued than other offerings which misinterpreted, perhaps, the portions of the sweetness in the style.

Seemed nothing more, or less, than perfect, without being mindblowing.
Very, very worthwhile brew."

St. Bernardus Pater 6

Halfway into the St. Bernardus 4-pack, for the abbey dubbel, a meager 6.7% this one, and this time going back to notes from April, 2005:

"Beautiful deep crimson, near-mohagony color, huge head, cocoa-toned, dripping lace on the glass.

Nutty aroma, cola-ish, deep and earthy, some spices, hints of chocolate...nice.

Taste: yum, more of the same nuts and cocoa from the nose, very tasty, like a mellow dubbel, or a more lofty brown ale. Delicious. And that's only the start of it...this is simple and complex at once, a very deceptive ale, almost light and unassuming, but ultimately stirring with character, the flavor getting livelier and more exceptional the further in we get.

Given time, I could think of a million uses for a beer this great, but the best one is as an active ingredient to an oncoming case of happiness.

I'm going to have to make this beer a more intimate part of my life, and keep it well at hand, for anytime I need a jolt of delight and deliciousness."

Boulder Obovoid Oak-Aged Oatmeal Stout

So, it looks like I took 3 days and nights off from posting, and it's true, but not from drinking great beer.
Tuesday, I covered the bar for a sick bartender, and when I was finally relieved it was off to Town Hall for the only night of Barrel-aged Week that I thought I would get to visit. Honey V was on, a honey wine barrel aged Belgian-style abbey tripel. Got a ($25!) growler of that, and I'll probably open it and write about it tomorrow night. Stopped by Acadia on my way home to find that they were doing a special on Goose Island's Bourbon County Stout, for $4 a 12 ounce pour. That price is insanely low, so, naturally I had to have three of them. That was enough for my evening.
Wednesday, I stopped at Harriet Brewing for some West-Side growlers and to drop off some jazz records for Jason. "A Love Supreme" will sound great played loud in the brewery! Of course, I didn't anticipate a possible dilemna. That comes up later. Off to Bryant-Lake Bowl to play sardine for a while at their Surly 5th Anniversary Party. Mole Smoke, Moe's Bender, Abrasive Ale, Cherry-wood Aged Abrasive Ale, and of course, at least 2 servings of Pentagram. It was there that I told Todd the bottle illustration should be Baphomet (he corrected my pronunciation) holding a malt shovel and a glass of beer. Told me he was getting that (or just the goat-headed idol?) as a tattoo on his cat. That is to say, calf. Now I'll always think of him getting a tattoo of a demon on his cat.
Dean and Rita gave me a ride home, with first a stop at Town Hall for some Wee Jack, the Scottish Wee Heavy in Jack Daniels barrels. Back home, where I foolishly opened a growler of Masala Mama for a pint before slumber. It was later that I realized my mistake.
I fully intend to visit Harriet tomorrow for their first sale of Dark Abbey growlers, but I had no empties, only two full ones. Do I want to get fills, without empties? And if I don't, I have two days to empty them. But it I do, that opened growler of Mama might go bad? So, my solution is this. I had the West Side growler after getting home from work (around 4 am!), while watching some missed episodes of the Daily Show and The Colbert Report. Thought about also tackling one of the ten beers in the fridge I haven't covered yet, wisely declined and off to sleep. So, I finish the Mama tonight, (leaving early today, before midnight!) and I'll pick up one growler of the Dark Abbey. I'm sure there will be some left for later purchase, but there will be plenty of beer to enjoy after Sunday's fun day, another visit to Dave's BrewFarm, if all goes well.

And that is why I didn't touch any other new brews, or do any new posts. My original goal of doing one a day has been supplanted by as many posts as there are days in the month. So, we've got that covered. And why should I worry, really, I've no one to disappoint but myself.

And today's...Boulder Obovoid, 8% abv, oak-aged oatmeal stout, from a keg filled in October 2009, tapped at the Blue Nile in October 2010, taken off after StoutFest 2010, now back on til it runs out, tasting great, not any worse for the wear. And the notes are from from first taste of a bottle, January 2008. Now that that's out of the way...

"Very black, with cocoa-tan head...nice lookin'...

Rich and roasty nose, loads of espresso & cream, bittersweet, with caramel & chocolate hints, too...

Creamy, chocolatey flavor, yum...Cadbury's chocolate easter egg, that's it! That's where the name comes from...LoL!
Milk chocolate. Delish! Fullish bodied, moderate length finish, and altogether pleasing....sweetish taste, but good texture, fine and easy drinking....and loads of smooth, reassuring oatmeal. A big, burly oatmeal stout. And at an abv reaching up towards an RIS. Love it, personally.
This one's right up my alley. Good stuff."

Deschutes Black Butte Porter

Deschutes is another great regional brewery not known in our market until just last summer. I'd had Black Butte several times in visits to Oregon or Washington, and got my first bottle during the reviewing day in December of 2003, from a trusted trader. Just tapped my first keg at the Nile, and here are those notes from then. Every word still holds true. Classic American porter in every way, with enough of a snappy hoppy bite over the roasty malt. Wait, when am I sharing those notes, anyway? Right...now!

Deschutes Black Butte Porter,
5.2 % ABV, 30 IBU,
Deschutes Brewing, Bend, OR

"Deep, dark brown color, showing crimson edges, with an active, fizzy tan head, though quick to settle.
Aroma: smooth, creamy, with a whiff of bitter hops.
Taste: nice, gritty texture, but smooth thereafter. Little hop presence on the palate, but full malt, full body, and rich in cocoa, coffee flavor. Very sweet and fruity in the end, with ultimately excellent balance, and thoroughly accomplished drinkability.
Overall, an excellent, everyday, workhorse porter, with no overboard flavors, just smooth, tasty, thirst-quenching and solid. One I've enjoyed before and would happily employ again as a session ale, if I could. "

This is the beer that started it all. A delicate, creamy mouthfeel contrasts with layered depth revealing distinctive chocolate and coffee notes. Dark and rich, yet easy to drink.

St. Bernardus Prior 8

The story remains the same. Another beer that was elusive to me, until I began trading, and now, it is somewhat commonplace, and, yet, not nearly commonplace enough. Got it in a sampler pack, and the reason for my purchase of this quartet of excellent Belgian ales, is earnestly and honestly because, not merely because I honestly and fervently support these brews, but that it was a sampler pack, with an altogether new St. Bernardus glass inside. I have a large goblet, and i have a smaller chalice-style- colored glass, but this one seems to bridge the two and I had to have it!

So, here, my thoughts from my first tasting, June of 2004 was when I first acquired a bottle, and we go...

"750ml bottle, which uncorked with great enthusiasm on untwisting the wire cage, with utterly no assistance, spilling ale everywhere..
.
Dark mahogany brown color, full, fervent foam, a bit beigey in color, slowly simmering down.

Aroma, spice, nuts, fruit, faint cocoa, more spice, cinnamon, clove, very carbonated, very enticing, uplifting, arousing, even...a lovely snootful, me likey.

Very lively, zesty taste, the mouth swims with this pruney, raisiny, vibrant flavor...I'm liking it more as it nestles in the crevices of my tastebuds.
Bursts afresh on the tongue again and again. Full-bodied, long, warm, lovely finish.

Goodness aplenty in this bottle. A keeper if ever there was."

And I feel the same way now, and glad that I can have it any time, and not worry no way.

De Dolle Stille Nacht

I had to do a lot of trading in those bleak years when I knew what great Belgian ales I wanted, but couldn't find them locally. A trading partner in Florida sent me one of these back in July 2003. And I can't believe I could still find some at Zipp's in February. Is there a large lack of knowledge about how delicious this 12 % a.b.v. seasonal Belgian barleywine is? Ah, well, more for me, I guess.
Here are those notes for nearly 8 years ago:

"Hazy golden orange color, large and lasting head, solid, but creamy.
I put my nose in this soft, enticing foam and was exulted: fresh, fruity, dazzling, sugary...I'm thinking "tripel" but I know that there's more in store...slightly spicy, light, elegant, ethereal, divine.
Taste has a zing and a zip and dazzles with intense fruit flavors (orange, peach), so rich, juicy, and tangible that I can nearly taste the pit and the seeds!
I'm put into heaven here...it's simply sublime...malt is huge with sweetness and fruit, perhaps too much so, and there's not a nod from Mr. Hops. A pity for that would have provided sufficient balance and given an extra dimension to this ale.
As it is, it's still amazing. Ah, there's nowhere to go from here...a perfect nightcap... a suffficient summation of goodness in a glass.

La Chouffe Houblon Dobbellen IPA Tripel

#6 in this round of Belg-a-Rama. Let's peek at my notes from May, 2006, from a bottle.
Off comes the crown, and out wafts sour citrus and pine, plus prickly spices. Haven't even poured it, though.

Thickly hazed, pale gold coloration, huge head, a fluffy slab of angelfood cake, leaving loads of lace. Poured just right, it features a beautiful cap emerging from the glass, like a dish of ice cream.

In the nose: ah, this is a saison! I mean, a tripel! No, wait a Belgian double IPA, right?...what is it, now?
It's zesty, lemony, sour and spicy, yeasty, funky, deep, delectable. An enticing, entrancing blend of flavor, every bit Belgian.

I'm still only smelling. The label refers to "the overwhelming aroma of Tomahawk, Amarillo, & Saaz hops..." Well put.

Taste it: Bracingly bitter entry on the palate, then kindly backing away.Sip again, and a mix of fruit and spice blasts through the palate anew, then gently subsides on the tongue. Definitely drinkable, despite the uniqueness of the flavor, or the size of the strength. Full bodied, for a tripel, but rather easy in the mouth.

This ale hangs tight on the palate, sticking it out, giving a kick every inch of the way, but downable and delicious. I'm liking it, and I think I'll like it again and again. But then again, I've never met a Chouffe I didn't like.

Russian River Pliny the Elder

A bottle courtesy of Jeremy, once again, what a heck of a guy. (Hmmm, is he bribing me or buttering me up for some ulterior motivation?)
I've only had a few of these in bottles before, and didn't take notes, because I knew I'd reviewed it years ago. Before going any further, let's look at the label. Russian River was warning people against aging hoppy beers long before Surly did so with Wet. Here's a taste of that:

"If you must sit, sit on eggs, not on Pliny! Do not save for a rainy day! Pliny is for savoring, not for saving! Consume Pliny Fresh or not at all! Does not improve with age! Hoppy beers are not meant to be aged!Keep Away from Heat! Respect your Elder: Keep cold, drink fresh, do not age! Pliny the Elder is a historical figure, don't make the beer inside this bottle one! Not barleywine, do not age! Age your cheese, not your Pliny! Respect hops, consume fresh!"

We're not done yet…

" "Pliny the Elder, born in 23 A.D., was a Roman naturalist, scholar, historian, traveler, officer and writer. Pliny and his contemporaries created the original botanical name for hops, "Lupus Salactarius", meaning "wolf among scrubs." Hop vines at that time grew wild among willows, likened to wolves roaming wild in the forest. Pliny the Elder died in 79 A.D. while saving people during the eruption of Mount Vesuvius. This beer is an homage to the man who discovered hops and died while being humanitarian. "

Wait, there's more!

"Unlike many Russian River Brewing Company beers, which are agreeable, the beer inside this bottle is meant to be consumed fresh. Keep Pliny the Elder refrigerated and consume fresh to experience the explosive hop character."

I don't know how old this bottle is, but there was explosive hop character aplenty, just like when I had my first glass on tap at O'Briens Pub in San Diego, the Hoppiest Place on Earth, way back in December, 2004. This was one of those legendary brews I'd heard that I had to have, and as soon as I saw it on the chalkboard, I got my glass and found a little spot, excused myself from my friends, and jotted down some words.

"This will be a bare bones review, based on brief jottings made in the noisy environs of O'Brien's pub, in the company of others, but tingling with the excitement of tasting this much anticipated ale, trying my best to capture the experience. When they bottle this nectar, I'll attempt again to encapsulate it's wonder.
Orange is the color, head is white, full, fresh.
Nose is lovely, floral, fruity, just absolutely aburst with pineapple, peach, grapefruit, tons of citrus...absolutely excellent!
Mouthfeel is slick and run over with hop oils. Taste is exhilirating, a blast of hops on the tongue, medium bodied, with a long, sticky, citric finish, and an utterly tangy texture. This seemed to fulfill whatever desires I'd need in a Double IPA, though the 8% abv didn't really make a dent in me...(or did it?)...this was one of the must-try's of my recent California visit, and I had several more samples on the next two days at the Strong Ale Fest just to be sure of it's worthiness. Yes. Yes, indeed. Very much so, and then some.
I'm in twitchin' anticipation for the day their bottling line runs, then this cult IPA can get even better recognition in the world at large!"

Those notes will stand, because it's just as amazing, even now that it's reputation has been dwarfed by it's bigger brother (son?), Pliny the Younger. That one is only on tap or growlers (which is how I've had it, haven't been back to California since...but now that I think of it, what a great idea!), and ranks in at 14% a.b.v., and has a deserved reputation among hop-addicted beer geeks.

Sierra Nevada Hoptimum

Hoptimum. Sierra Nevada. Whole Cone Imperial IPA. The Ultimate Whole Cone Hop Experience. …and that's it, amazingly nothing else about where it was grown, or why, or how or the awesomeness of it. Just…hey, it's gonna be great, thanks for the $9.49. I guess. Okay, I'm ready for my Hoptimum.

Clear, coppery-amber coloration, solid, pillowy beige head above. Fits the basic look of an IPA. Yeah, mmm-hmmm.

Aroma: Pleasant, perfumey, leafy, grassy. Little bits of citrus, lemon, lime. Nice, nice.

Taste: Big fat bitterness, huge-ass hoppiness, great grit on the palate, nice …wait, "Hoptimum"…that's like "Optimum", but with "Hop" in it! How did no one get at that yet? Why is that the final, last, exactly ultimate hop-based pun? I don't believe it, someone must've had this one first, and got bought out.

Let's go back to taste…pretty smooth for a highly hopped IPA, big citrus, fat bitterness…but not tongue punishing. Just enough sweet malt keeping everything in balance. Balance, such a nice word, a credo, a code which I feel Sierra Nevada will never betray. I can't imagine them ever doing a Maharaja, a Dreadnaught, a Pliny the younger, name your favorite carazy-over-the-top super-hoppy, palate-ripping double IPA. They'll never do it. Which means that Hoptimum will remain their very cute and delightful name for something that will never be what it is.

Despite that, it's damned delicious, super-hoppy, tangibly tasty, remarkably bitter, but not, no, never overwhelmingly so. It's never going to be the Optimum of Hops. They can keep the obviously cute name.

It's an essentially smooth, tasty, but hoppy, and very drinkable ale, despite the, what the!!!, 10.4% a.b.v??? Okay, it's big, but balanced, and lovely.

Fullish body, mildly bitter finish. Super duper beautiful.
(but the label art reminds me of something...)

Weyerbacher Tiny Russian Imperial Stout

Here's one I had a few weeks ago, but didn't post because I didn't think the notes were complete enough. I think as I was writing them, I realized it was time for bed, and was sober enough to remember to save. In retrospect, I've decided "they'll do." So, here we have Weyerbacher's oddly named Tiny, Russian Imperial Stout:

""Weyerbacher Tiny, Belgian-style Imperial Stout. This velvety concoction excites your senses with bottomless roasted, earthy, and vinous notes."

The name, obviously ironic, I note, before delving in…750 ml bottle, let's do it, ….

Dark as sin, small, roasty tan head…looking good.

Aroma: cocoa is king, some anise and molasses, rich spices and more…beautiul, truly…mmmm…

Taste: very rich, super chocolatey, super-delicious…mmmm, …ultra-tasty. hits all the right notes. "

Duchesse de Bourgogne Flanders Red Ale

April, 2005 was when I first sat down to transcribe my experiences with this very popular Flanders Red from Brouwerij Verhaeghe. Last night was my most recent experience consuming one, from the tap. (Belg-a-Rama #4, beer 5, and, yes, this may be the first one that contains no beer I've never had.) I share with you now those nearly 6 year old notes.


Sits in the snifter a a clear, deep ruby hue, nearing on brown, with a toasty, fizzy head holding down the fort.
Spicy aroma, and plenty sour, replete with associations of dark fruit, grapes, dates, blackberries, and a twisted hint of licorice. Wicked mix in this nose. I like it.
Oooo, puckeration! Mega-hit of sour on first sip! Backwash of sweetness, cherries and plums, but the tart stays on top. Next sip: Ooooweee, it's at it again! Molasses-like, and treacly in the taste, thinning out by the time the flavor leaves the palate and I'm ready for another swallow...ooo, quit doing that!
Around this time, the intense tartness mellows a bit, and the brew plays a little lighter in the mouth. Sweetness glides arm in arm with sour, and they play a tight ping pong match.
body is medium, lightly fruity, long-lived finish. Tasty thing, despite the challenges that must be met in approaching the brew. I'm going to relax with the remainder.

Oddly, it seems like I'm a novice at reds and sours, although I'd been drinking them off an on for many years.

Mikkeller Beer Geek Brunch

Beer Geek Brunch…Weasel. 10.9% abv.

This Imperial Oatmeal Stout is brewed with one of the world's most expensive coffees, made from the droppings of weasel-like civet cats. The fussy Southeast Asian animals only eat the best and ripest coffee berries. Enzymes in their digestive system help to break down the bean. Workers collect the bean-containing droppings for Civet or Weasel Coffee. The exceedingly rare Civet Coffee has a strong taste and an even stronger aroma.

Brewed and bottled by Mikkeller at Nogne-O, Grimstad, Norway.

Let's forego trepidation and reservation and crack that crown…

Thoroughly black, sizable head, rich and toasty brown. Nice looking stout.

Aroma: right on the money. Lovely, lovely stuff. Soft, but roasty and toasty, a trifle burnt, but overall smooth. Every inch and every way, what a good, bold oatmeal stout should be…wait, "bold" oatmeal stout?

Taste: huh. Interesting. Not too sweet, not bitter in any inordinate degree, just balanced enough. There's rich malt, but not too thick, there's some bitterness, some sweet malt, but ….dang, balanced is the word I keep coming back to…weird. Tasty cocoa flavors come through, yummy coffee notes…very strong and undeniable flavor, long finish, full flavor. But there is absolutely nothing unusual, or to be true, interesting about this one. We can't taste the civet cat, nor his droppings. It's only disgusting if we dwell on it. You could have gotten a good imperial oatmeal stout, without scooping the pooping. Sorry. I'm just saying. Really, no one wanted this to taste like poo. But, on the other hand, it doesn't deliver anything extra. There's a grit, there's a grab, there's something, ….

I did it, and I won't spend the extra coin to do it again. Mark this in the "did it" slot, and I will grab another oatmeal stout, imperial or not, that did not arise out of a weasel's back slot.

La Rulles Triple

#4 in Belg-a-Rama #4, La Rulles Triple (Biere de Gaume) from Brasserie Artisanale De Rulles, an 8.4% abbey tripel, with American Pacific NorthWest hops, and a yeast strain from the Orval Trappist brewery. I first had this in February, 2005. Here are those notes from a bottle:

"An attractive ale, lovely orange hue, gushing carbonation, lush, large head, fluffy white.
Aroma, wondrous spice, tantalizing citric flavor, outsized yeast...seems the very picture of the biere de garde style. quite arousing.
Taste: plays easily on the palate, smooth and tasty, yum...big citric fruit, substantial spice...all in a very nice example of the style. Big mouthfeel, extremely drinkable, medium bodied, with a long, fruity, lemony, spicy finish.
I can easily recommend this one."

Drinking it on tap, and with the new perspective of the hops employed, I'd call this more of a Belgian Golden Strong IPA Tripel. Or something along those lines. Wouldn't you?