Rating: A

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October 11, 2010

Minnesota Fresh Hop Ales Round Up

Posted by amm002 under Rating: A, Rating: A Minus | Tags: , |
[6] Comments 

The Twins are booking flights direct from LaGuardia to Cancun International. Politicians are spewing more venom than a knotted cobra. And department stores are running pre-holiday holiday sales like they’re afraid we’ll all forget what Christmas is really about. It can only mean two things – fall is officially here, and a bevy of fresh-hopped beers are starting to hit the market.

Twin Cities beer drinkers are blessed in that a variety of fresh-hopped beers – ales made with undried whole hops usually picked days, and in some cases minutes, before they’re used in the brewing process – are readily available on the shelves and in favorite pubs. Sierra Nevada’s Harvest Ale Series is solid. Great Divide’s Fresh Hop Pale Ale is impressive. And Founder’s Harvest Ale is heavenly. But beyond these beers, brewers in our own backyard have a handful of phenomenal offerings that arguably lead the way as some of the best examples in the country. And true to form…local means they’re fresher than the rest.

I rounded up the first few local fresh-hop beers out of the gates from Brau Brothers, Minneapolis Town Hall, and Surly, and subjected myself to some brutally wonderful palate punishment.  

Brau Brothers 100 Yard Dash Fresh Hop Ale
This beer completely bowled me over when I tried it at Autumn Brew Review, likely my favorite of the day. The Brau bros pick their estate-grown hops just a short sprint away from the brewhouse, and toss them in minutes after they’re off the bine, literally as fresh as it gets. Beautiful light gold coloring, with a creamy, building off-white head following the pour. Not exactly certain when this batch was brewed, but even a week or so after packaging it’s evident the aroma is beginning to fall off, not nearly the West Coast-style punch in the nose I remembered. However, Centennial, Cascade, Mt. Hood, Sterling and Nugget are used through all stages of the brewing process to deliver what, in my opinion, is the most bitter beer of the selected bunch, a shocking bite that really impressed. At 6.8% ABV, a slightly alcoholic finish, leaving a dry, prickly sensation on the tastebuds.  

Rating: A- 

Minneapolis Town Hall Fresh Hop Ale
This is Town Hall’s annual Fresh Hop Week, and they came out swinging with this year’s version. Poured from the growler with a rich amber coloring, the darkest of the group. Thoughtfully garnished with a whole Citra hop cone that surprisingly emerged from the growler as I poured, a very fun touch. The aroma is potently dank, with strong notes of fresh green onion. Slightly sweeter than the offering from Brau Brothers, but a smoother, more mellow bitterness throughout. The beer finishes full and rounded, the most balanced of the bunch.    

Rating: A

Surly Wet
Probably one of the most anticipated releases from Surly since…well, they’re all anticipated. But this is the first time they’re offering this in cans. And I can assure you, if you don’t have any in your grubby little hands by the time you’re reading this, odds are you’re already out of luck. The lightest coloring of the bunch with a straw-like appearance, Wet greets with an intensely aromatic combination of balsam, lemon and cut grass, with more of the green onion (and no wonder it’s intense, as this beer was canned earlier this morning). More bitter than Town Hall’s version, with a highly attenuated, dry finish. The 7.5% ABV sneaks up on you. This is what I think of when I think of a West Coast-style IPA.

Rating: A

 

March 28, 2010

Summit Unchained Series India Style Rye Ale

Posted by amm002 under Rating: A | Tags: |
[6] Comments 

It just keeps getting better.

Summit’s India Style Rye Ale, the third in their increasingly impressive Unchained Series, is just a superb beer. Brewer Mike Lundell incorporated a variety of rye malts in his creation, including Rye, Crystal Rye, Chocolate Rye and Flaked Rye, as well as several high alpha hops including Summit and Citra that make this a wonderful hybrid-style ale.

Pours with a beautiful amber coloring and thick rocky head of carbonation. I could smell this beer for hours and not get bored…like walking into a neighborhood bakery with loads of bready rye up front, and a pronounced citrus hop aroma. I’m also getting some type of earthy note, like fresh green onion. The taste is wonderful, a fleeting cocoa sweetness with some light caramel and roast that quickly cascades across your tongue into a dry, rye spicyness. Hops are certainly there too, about 60 IBUs that remind you this beer isn’t all about the rye. Mouthfeel is very full, great carbonation and lively spice that envelopes the senses. The beer clocks in at 6.3% ABV, but it drinks so well I wouldn’t mind having a few of these in one sitting.

Overall impression, while this is certainly one of the better rye beers I’ve ever enjoyed, the masterful balance is really what stands out in my mind as its defining characteristic, the best of both hops and bready malt. Like the previous two Unchained offerings, this is one of those beers you wish would find its way into Summit’s year-round lineup.

Rating: A

Where I Got It: Byerly’s Maple Grove
Availability: Limited Release
Price: $9.99 for a six pack

 

February 21, 2010

New Glarus Unplugged Cherry Stout

Posted by amm002 under Rating: A | Tags: , |
[14] Comments 

Thanks to New Glarus for bringing back their Cherry Stout, a past gold medal winner in the Wood and Barrel Aged Beer category at GABF, and the first in this year’s Unplugged Series.

Appearance is decidedly unstout-like. Fairly reddish coloring, not black or opaque as one might expect. Huge head on the pour, loads of rocky bubbles. Aroma is nearly identical to their Wisconsin Belgian Red with a bushel of  sour cherries, backed with a faint note of dark chocolate, maybe even a syrupy Coca-Cola quality. Flavor is impressive, a beautiful blend of the sour cherry with a building flavor of roasted, chocolate malt. Mouthfeel is solid.

Overall impression, there’s a great deal going on here. If you’re looking for a traditional example of a stout, this ain’t it. It’s better. 

Rating: A

Where I Bought It: Casanova Liquors
Availability: Limited Release
Price: $9.99 per four pack

 

January 10, 2010

Brau Brothers Rainwater VSOD Oak-Aged Stout

Posted by amm002 under Rating: A | Tags: |
[9] Comments 

 

Been waiting for this one to hit the shelves since I learned about it back in September.

I believe Brau Brothers Rainwater Oak-Aged Stout is the first imperial they’ve offered, what they call a “Very Special Old Dark,” or VSOD. And I gotta say, for their first foray into this hefty category, I think Brau Brothers hit on a winner here.

The balance on the beer is superb…not too hot, not too sweet, a great interplay between the deep malt aromas and roasty flavors. Although it isn’t as “imperial” as some others in the mouthfeel, not as dense or chewy as I prefer, it’s a relatively minor gripe considering everything else this beer has going for it.

Jet black pour with a decent hoppiness in the nose. Cocoa, roasted coffee, wood, nuts and a distant smoke also come into the mix. Taste is pleasing with roasted barley, chocolate, and some bitterness. They aged the beer on Madeira oak, and it hangs out in the background, very subtle, still allowing the other aromas and flavors to shine through. The 10% ABV is very well masked, only a hint of its heat cutting through in the finish, making this one of the more drinkable imperial stouts I’ve had in some time.

Rating: A

 

November 19, 2009

New Glarus Unplugged Cran-Bic

Posted by amm002 under Rating: A | Tags: |
[15] Comments 

The legendary lambic style made famous by artisan brewers in Belgium is about as labor-intensive as it gets when it comes to making beer.

  • Step 1 – develop a base wort using wheat, barley malt and cheesy hops
  • Step 2 – place said wort outside in the cool night air, preferably in the Pajottenland region of Belgium, exposing it to indigenous wild yeasts and other funky bacteria causing spontaneous fermentation
  • Step 3 – age in oak barrels for a couple years to let the nasty critters really set up shop and pucker the hell out of the beer
  • Step 4 – sample the beer, and possibly blend with other lambics of varying age to achieve desired flavor, also known as a gueuze
  • Step 5 – if the gueuze isn’t your thing, rack the beer onto a bed of sour cherry, raspberry, peach, or strawberry, causing a second spontaneous fermentation from the sugars in the fruit
  • Step 6 – continue to age in oak barrels for, oh, a year or two
  • Step 7 – bottle, wait another year, and serve chilled in a fluted glass

Reuters recently did a nice profile on the art of brewing lambics, which is fortunately seeing somewhat of a reprise thanks to growing global interest in finely crafted beer. So when you get a good one (and I’m not talking Lindemans), savor it.

New Glarus’ recently released Cran-bic, part of their Unplugged Series, is one of those fantastic examples, brewed in the great state of Wisconsin using locally grown cranberries and native wild yeasts to give the beer its harmoniously balanced aromas and flavors, really a masterpiece that only reinforces in my mind that these guys know their way around a fermentation vessel when it comes to brewing incredible fruit style ales.

Poured in a fluted glass with a beautiful light crimson tone, perfectly clear and jumping with large champagne-like bubbles. The aroma is breathtaking, a combination of tempered brettanomyces giving the beer some very mild musty, horse blanket notes, but coupled with a sweet acidity from the cranberry. Flavor is so balanced, with each complex component equally expressed from start to dry finish. Wonderful sourness hitting the sides of your tongue, but not overly dominating like some other lambics I’ve sampled, which makes this beer incredibly drinkable.

This is such a nice beer, a great example of the style if you’re able to get to Wisconsin and get your hands on some.   

Rating: A

 

November 2, 2009

Surly Darkness 2009

Posted by amm002 under Rating: A | Tags: |
[6] Comments 

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It’s been more than six weeks since I published my last dedicated review, with a smattering of stories mixed in here and there. Call it the post-GABF slump.

Since I’ve been blogging, I’ve tried to hold myself to a loose goal of two, sometimes three, stories a week. But following my trip to Denver, I think I pretty much expended most of my beer writing energy for a while. Which has been just fine, however, since life has been a bit busy around The Captain’s abode, to say the least.

In addition to putting in some long hours at work, my wife and I have been anxiously preparing for the birth of our daughter later this month, and I couldn’t be more excited. 

It’s been a significant mental shift, and at times a bit tricky balancing my love affair with yeast with all the changes and new responsibilities that come with preparing to be a new father. Instead of brewing or bottling homebrew, I’m following IKEA-like diagrams to assemble cribs and glider chairs. Instead of heading up to The Blue Nile, Acadia Cafe or Town Hall to sample the latest wares, I’m attending baby classes at the hospital learning about proper swaddling techniques and how to securely fasten an infant car seat. Who knew babies needed to eat up to 8-12 times per day? Wait…so does that also mean…well, good thing I paid attention in the diaper class.

With less than three weeks to go, we are in the long-awaited final stretch…and when I say “we” I’m of course referring primarily to my beautiful wife who has been nothing short of amazing throughout this entire process. Pretty sure there’s a reason women were blessed with the ability to bear children as opposed to men. Because if I were in my wife’s shoes, I would have likely thrown in the towel months ago, considering my threshold for pain and discomfort is that of a soccer player flopping on the ground after stubbing his toe on a blade of grass. 

Pregnancy is an amazing thing…it’s difficult to put into words the emotions of love and total awe that I’ve felt watching our little family grow with each passing day. It’s exciting and scary all at the same time, and I’m trying my best to fully take in every moment of it.

Somehow amidst all the baby prep, I did manage to make my way out to this year’s Darkness Day at Surly, what proved to be another incredibly fun experience meeting new friends and enjoying some of the best craft beer in the country.

Not having much free time to run out with my fellow beer geeks in town and take in what seems to be a large number of bars tapping Darkness 2009, I decided to crack the wax on one of my bottles on Halloween night (seemed apropos) and sit down to immerse myself in this year’s vintage (or is it bintage?).

Poured into my 2008 commemorative snifter with a very deep and rich ebony appearance befitting its name. A nice mocha colored head briefly formed, but quickly retreated under the strength of the beer below. It’s cliche, but this beer truly does benefit from warming to near room temperature. I’d cooled the bottle down for an hour in the refrigerator to about 55 degrees, and the hop character, certainly much more perceptible in this year’s batch than 2008 (and closer to 2006 and 2007 versions), came off a little too dominant in the nose for my taste compared to the somewhat muted malt, I’m certain a result of the chilling. Not sure what varieties were used, but somewhat dank and earthy (guessing Fuggles), not citrusy or piney.

After giving the glass some time to warm, the aroma came right back into balance, providing a suitable segue to what is truly a spectacular malt foundation complete with flavors of molasses, coffee, roasted barley, and chocolate. More of the bittering hops in the finish, mingling with cocoa and a faint alcohol burn.

Aroma and flavor aside, one of the common denominators across many of Surly’s offerings that I’ve always loved and admired is the mouthfeel…whether it’s Furious, Bender or a huge beer like Darkness, there’s a trademark chewyness that you frankly don’t find in many other beers. Call it something like a “house flavor,” or simply Todd’s unique brewing stamp. Whatever the case, it completely sets Darkness apart from most other imperial stouts out there, making it a perennial front runner in my book as one of the best examples of the style.

So bottom line…what kind of beer are we dealing with here? I think an offering that surpasses nearly every expectation that’s been heaped upon it, delighting with nuanced complexity sip after sip. However, taking into account all my genuine superlatives in describing Darkness 2009, I’m ever so slightly partial to last year’s sweeter, more malt-forward version, which I realize is the distinct anomaly in the Darkness portfolio to date.

Rating: A

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September 18, 2009

Founders Cerise

Posted by amm002 under Rating: A | Tags: |
[4] Comments 

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To describe something as a fruit beer is actually to not really describe it at all, considering the extremely wide spectrum within the category. 

Fruit can be added to nearly any base style you’d like, whether it’s a wheat or a wit, a sour or a stout. The history of fruit beers is really pretty interesting, if you think about the 500 year-old Belgian brewing tradition of fruit lambics, spontaneously fermented ales that can come in a variety of forms such as cherry (kriek), raspberry (framboise), or peach (peche). But unlike some of the artificially sweetened, Kool-Aid-like versions you tend to see out there (I won’t name names), true fruit lambics tend to maintain the inherent sour characteristics of the base style with a nicely balanced, supporting role from the fruit.   

Which leads me to my point. Generally speaking, I think the fruit aspect in a beer, whatever that fruit might be, should serve to complement the underlying base style rather than overpower it. Sometimes it works very well. However, sometimes it can completely fail. 

One of those big misses in my beer sampling history was Leinie’s Berry Weiss, to this day my ultimate in fruit beer disasters. More of a non-descript berry assault on the senses parading around as a smooth beer. Then came a few others, including Sam Adams Cherry Wheat, which all things considered is actually pretty drinkable, but compared to something like Founders Cerise, one of the better fruit beers I’ve had in recent memory, is definitely in the minor leagues of the segment.

Founders continues to impress me, whether it’s their very well-done Centennial IPA, Red’s Rye Pale Ale or something more on the extreme end of the spectrum like their Kentucky (or Canadian) Breakfast Stout. Their Cerise, a 6.5% ABV, lightly hopped cherry ale is nothing short of spectacular.   

Beautiful black cherry aroma from the fresh Michigan cherries used at five different stages through the fermentation process (I suppose fruit beer’s answer to Dogfish Head’s continuous hopping process). Reddish amber appearance with a pinkish creamy head. The taste and aroma are fairly similar…a noticeable maltiness that couples well with the sweet cherry, leading to a perfectly balanced tart finish.

Really superb. And definitely a “gateway” kind of beer I would readily suggest to someone who may not be as interested in or familiar with craft beer in general.

Rating: A

 

September 13, 2009

ABR me ASAP

Posted by amm002 under Beer Events, Rating: A, Rating: A Plus | Tags: , , |
[4] Comments 

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“Are you in line?”

“Is this the line?”

“Are we in line?”

“Do you see a line here?”

Not sure if it was more crowded this year, or if the heat was messing with people’s ability to discern the pouring lines. But once everyone actually figured out how to get beer, this year’s Autumn Brew Review held at the old Grain Belt Brewery in northeast Minneapolis proved to be another success.

Don't think she's a fan of accordion

Don't think she's a fan of accordion

I was happy with the day on at least two fronts. The weather generally cooperated (even though it was jungle hot and the skies opened up at the very end), compared to last year’s event which was blustery, overcast, and cool. Also, my brother, who’s normally a strict brown ale kind of guy (I told him I’d make him a beer called Cry Baby Brown soon), surprised the hell out of me by willingly venturing into the depths of some very hoppy IPAs and DIPAs. Bell’s Hop Slam turned out to be his favorite of the day, so I hated to break it to him that the beer’s seasonality made it one of the tougher ones to find every year.

As for me, after trying about 40 different offerings, a few certainly stood out in my mind.

First, there’s a reason why the line at the Surly booth was 100 deep all afternoon. Surly head brewer Todd Haug certainly knows what he’s doing, and the brewery’s Jesus Juice, their Three anniversary braggot aged in a pinot noir barrel, could be the best beer I tried all day. A superb combination of sweet caramel, spice and honey notes, matched with a vinous wine-like characteristic that makes for a hugely unique and complex beer. I could have stood there getting refills all day, but at more than 10% ABV I likely wouldn’t have made it past 3 p.m. A definite A+ in my book.     

Furthermore’s Thermo Refur was also unbelievably good. According to co-founder Chris Staples, they brew with a boat load of dark malt, organic red beets in secondary, and a medley of five different yeast strains that give it a distinct barnyard mustyness. Love the actual beet flavor, which leads to a slightly bitter finish and puckering twang. I’m not even going to try and classify the beer, other than to say it’s some sort of sour ale, but it all seems to work very well together.     

Brau Brothers’ Purple Sting with Lemongrass also proved very unique, and very enjoyable. Dustin Brau described it to me as a buckwheat honey rye ale infused with lemongrass, and you certainly get a nice mellow rye characteristic that blends into a mildly citric, dry finish. Compared to Jesus Juice and Thermo Refur, this one is definitely more of a session beer that I would love to see in bottles at some point.      

The day’s entire line-up, in order of imbibing:

  • Southern Tier Unearthly IPA – the name speaks for itself
  • Bell’s Hop Slam – yep, still awesome
  • Tyranena Hopwhore – nice and hoppy, kind of reminiscent to their Scurvy
  • South Shore Nut Brown – not that familiar with these guys, but a very nice, biscuity brown
  • Brau Brothers Fresh Hop Lager – really enjoyable, a combo of about four or five fresh hops straight from their hop yard
  • Brau Brothers Purple Sting with Lemongrass – phenomenal
  • Ommegang Biere de Mars – love this beer, great example of a biere de garde 
  • Surly Brett – wow, the brettanomyces is potent in this one, might need some time to mellow
  • Surly Jesus Juice – an A+ for sure
  • Surly Bourbon Barrel-Aged Smoke – fantastic beer, much smoother than one might expect
  • Surly Darkness 2009 on cask – nice roasted notes, not as sweet as I remembered, looking forward to Darkness Day in October
  • Dave’s Brew Farm McAnderson Scotch Ale – have heard alot about this small brewery, but wasn’t too impressed, a little too much husk-like graininess in this one that turned me off
  • Moylans Hopsickle Imperial IPA – didn’t care much for this, almost TOO bitter, if you can do that in a DIPA
  • Two Brothers Cane & Ebel – not bad, could drink a few of these
  • Two Brothers Triple – very nicely done, sweet and smooth
  • Furthermore Thermo Refur – awesome
  • Lagunitas Lil’ Sumpin Extra – a winner
  • Victory Wild Devil – another winner, love the combo of Brett and hops
  • Victory Yakima Twilight Dark IPA – kind of reminded me of an IBA, nice dark malt and Yakima hops in here
  • Bell’s Old Ale – very impressed, definitely more on the English-side of the style spectrum
  • New Holland Ichabod Pumpkin Ale - much better in my opinion than most others out there
  • Summit Oktoberfest – a nice example of the style
  • Summit Oatmeal Stout – love this beer, wish they’d bottle it
  • Ommegang Chocolate Indulgence - dark fruits, some chocolate  
  • Ommegang Rouge - to this point I’ve been on the fence with sour ales, but this is a great beer, Flemish red aged 18 months in French oak
  • Tyranena Chocolate Imperial Porter – roasty and some coffee notes, pretty nice 
  • Tyranena Scurvy – tried this before at the brewery, and still enjoyable, nice citrus notes
  • Magic Hat #9 – a decent pale ale, not sure what the “secret ingredient” is in this one but I didn’t pick up anything too noticeable
  • Magic Hat Lucky Kat IPA – not bad, maltier than I expected
  • New Belgium Hoptober – at first thought this was going to be a Marzen, but not in the least. A nice blonde with some mild hop spice
  • New Belgium Sunshine Wheat – not a fan, too light for me
  • Brau Brothers Sheephead on cask – decent pale ale, fresh hopped and you can definitely tell the difference 
  • Rock Bottom Intoxicator Rauchdoppelbock - beechwood smoked malt in the aroma, pretty solid
  • Rock Bottom Bastogne Blonde – pretty nice, yeasty Belgian nose
  • Fitger’s Blue Label Grande Reserve – a nice Belgian dubbel with toffee and dark fruit flavors
  • Barley John’s India Brown Ale - very smooth
  • Barley John’s Wild Brunette – a great brown ale, love the wild rice
  • Granite City Duke of Wellington Pale Ale – plain, not much going on here (or my palate is fried)
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Magic Hat

 

August 30, 2009

Sunday Sampling at Stubs

Posted by amm002 under Beer Bars/Stores, Rating: A, Rating: A Minus, Rating: B, Rating: B Plus, Rating: C Plus | Tags: , , , , , |
[14] Comments 

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My time this afternoon tippling a few at Stub & Herb’s, just a stone’s throw from the gleaming new Gopher football stadium on the U of M campus, greatly reinforced my perception that the place is one of the best craft beer bars in the Twin Cities.

DSC02871The saloon was nearly empty when we arrived around noon, save for a few souls in a quiet booth in the back that, unlike most of the state’s populous, didn’t have the Fair on their minds.

Amazing that a college bar — stereotypically filled with macro swill, plastic cups and crates of Red Bull — has such a fantastic draught list, including nearly every Surly offering (Hell and 16 Grit just recently ran out before I got there!), a number of other locals like Lift Bridge, Flat Earth, Summit and Schells, and a dozen other notables from across the country. And it’s not just the stuff on tap…the staff are actually friendly and, get this, knowledgeable about what they’re pouring, a seemingly tall order in most bars around the city. Our bartender Benji offered some nice recommendations, including our lunch fare which included a Surly Bender French Dip, a great sandwich made with beef roasted in the oatmeal brown ale.

I tried a number of beers while we were there, most really hitting the mark.

Great Divide Hercules Double IPA
Probably not a great idea to start my afternoon off with a 9% ABV double IPA, but what the heck, it’s Sunday. A very aromatic IPA, but more on the dank side of the hop spectrum than protoypical, bright West Coast-style DIPA’s like, say, Pliny the Elder. Very bitter taste even for the style, almost a little too much for me. But fairly smooth throughout considering how boozey it is.   

Rating: B+

Lift Bridge Minnesota Tan
I’ve enjoyed nearly everything I’ve tried from Stillwater-based Lift Bridge, including their flagship Farm Girl Saison (I’m actually sipping a snifter as I write this), and their Minnesota Tan, a Belgian triple, was no different. Kind of nice to see a local brewery leading with a couple Belgian styles, but this one has certainly veered from the “traditional” path with an interesting pinkish coloring thanks to the lingonberries they brew with. A bit yeasty in the nose, a bit tart in the taste, leading to a nice sweet finish. Very enjoyable. And at 8.5% ABV, another one that’ll sneak up on you if you allow it.   

Rating A-

Flat Earth Sunburst Apricot Belgian Pale Ale
This is another pretty solid local offering. A light and refreshing aroma of apricot up front, fairly unique (although I think Town Hall has done an apricot wheat before). Taste is relatively similar to their regular Belgian Pale Ale, which is what I’m assuming is the base beer…more of the light tartness from the apricot coupled by some malty sweetness, leading to a dryness in the finish. 

Rating: B

Lagunitas Lil’ Sumpin Sumpin
Wow…this is everything I’ve heard about this beer and then some. It’s classified as an American pale wheat ale, but it screams IPA to me. Actually, very reminiscent in the aroma to Surly Furious, likely some combination of Warrior, Amarillo and Simcoe hops. Also got a little bit of citrus in there, grapefruit or lemon. Taste was not really what I’d expect for a wheat beer…far too much of a sweet and malty backbone, which did help balance the bitterness. You also get some of the honey they apparently use while brewing. Our bartender informed us that when this ran out, they were tapping Lagunitas’ Lil’ Sumpin Extra, a double IPA, which I can only assume builds on the success of this beer. 

Rating: A

Sierra Nevada Tripel
Never had this one before, and was frankly a bit surprised to learn Sierra Nevada has delved into the Belgian brewing tradition (to my knowledge, they’ve done a saison before, but that’s about it). Certainly reminiscent of a nice tripel like Chimay Cinq Cents, but kind of a Chimay “light” quality to it. Some American hops in the nose as well as yeast and clove, but overall a much lighter, more airy characteristic to the aroma (sort of how New Belgium is to Belgian beers). Taste is sweet and alcoholic, a bit dry in the finish. I guess I understand why they haven’t done more Belgians in the past.      

Rating: C+

Dark Horse Too Cream Stout
Ah, Dark Horse…one of my favorite breweries out of the Midwest. This is the last of their holiday stout series that I’ve tried, which also includes One Oatmeal Stout, Tres Blueberry Stout, Fore Smoked Stout and Plead the Fifth Imperial Stout. Loads of deep roasted malt notes in the aroma, along with milk chocolate. Tons of distinctive dark bitterness in the taste, presumably from the black patent malt I’m assuming they use in the grain bill, but expertly balanced by lactose to give it a silky smooth mouthfeel and wonderful overall impression. Probably the best beer I tried all day.

Rating: A

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Dark Horse Too Cream Stout

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Surly mural on the Stub's patio

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Soon-to-be-filled TCF Bank Stadium

 

August 25, 2009

Schneider & Sohn Aventinus Weizen Eisbock

Posted by amm002 under Rating: A | Tags: |
[6] Comments 

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I just can’t keep away from this Aventinus stuff. And now, their Eisbock.

Paraphrased from the back of the bottle…up until the 1940′s, Aventinus was shipped all over Bavaria in containers lacking temperature control. Consequently, as one might expect traipsing through the cold and snow of southern Germany, the beer partially froze during transportation. People drank the beer, not realizing it was essentially a more concentrated version thanks to the separation of water from the liquid, and they enjoyed it immensely. A much stronger, more caramelized version of the regular doppelbock. And thus, a star was born.

In addition to the regular Aventinus, both of which can be picked up in bottles around town, I’m pretty sure Fitgers in Duluth has brewed an eisbock at some point. But other than that, I’m not familiar with any other local examples (anyone? Bueller?).

Poured with little head into a weizen glass. Big clove and banana aroma with a somewhat medicinal quality, likely due to the alcohol content. Like a warm piece of banana bread coated with gooey caramel, and then finished with a tinge of warm fusel alcohol. Taste is a sweet, syrupy, caramelized flavor, almost extract-like in its deep maltiness. More of the clove, with a nice mouthfeel concealing an incredibly deceiving 12% ABV. Almost like a nice Belgian quad in its rich caramelized quality. Regular Aventinus to the extreme. I could definitely see this pairing well with a stronger cheese, maybe a gouda or havarti.

Man, this is a great beer. As my buddy Aaron over at The Vice Blog said, you might consider making it your first and last beer of the evening.

Rating: A

 

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