Beer O' The Moment - Magic Hat Lucky Kat

While I have always appreciated the fervor with which the folks at Magic Hat have tried to spread the notion of diversity in beer drinking, there have been precious few of their beers that I have found myself craving on a regular basis even though I find all of them competent and priced popularly.

Magic Hat has also been good at experimentation, forcing numerous styles on the American beer drinking public. Some of these styles (St. Gootz) were a success, others (Kerouac) interesting failures. They also have the best brewery website I can find.

Magic Hat has gone down the IPA road a few times before, with mixed results. Their most well-known offering is the now-retired Blind Faith, which was a good if not great English IPA. It lacked the hop character to which American IPA drinkers are accustomed, and therefore was probably ushered out to keep the hop-fantatics (such as yours truly) happy. Their Hi.P.A. is a decent brew, but in today's age where it seems every brewery is trying to come up with a signature, flagship IPA, the Magic Hat folks could probably see they needed something a little different; they needed something a little stronger.

Enter Lucky Kat. While I'm not sure I'm 100% in love with the name of this new concoction, I do have to say that I'm impressed with the beer itself. While I am not necessarily a proponent of more "extreme" beers, this one was a nice step up for a brewery that takes chances but doesn't necessarily take great leaps.

The beer is very nice to look at, and the most IPA-looking IPA they have come out with. It's dark orange and hazy, just the way it should be; it glows from within like a Christmas tree light. It pours a big fluffy head.

The aroma foreshadows a piney, woody IPA. There is some definite grassy pine action going on in the smell. It also takes the risk of putting in some oak. (Note: I've been told that I often sense oak where oak does not exist. I have sensed it in grape juice, caesar salad and my air conditioner so take that observation with a grain of salt.) The smell is nicely balanced, with some sweet and bready malt peeking its head out briefly.

The taste follows through on the promise of the smell, for the most part. The hops are definitely of the distinctly woody variety, and yes, that oaky flavor comes in too. It's altogether very grassy and outdoorsy, with the oily pine flavor dominating. It could use as much balance in the flavor as it does in the aroma, as the hops dominate the flavor completely, leaving only the very end of the swallow to make room for the malt to come in. This isn't a bad thing, as most imperial IPAs give the hops center stage, but a little more of the nicely toasted malt would have been a nice touch. The beer feels thick and oily, even a little milky, but smooth.

While I'm not going to say that this is an unadulterated home run for Magic Hat, I was surprised at how deep this beer is, and packed with flavor. Perhaps it's the silky, thick mouthfeel that surprised me the most. Either way, it's Magic Hat's best IPA to date, and if it sells well enough, it might be their last crack at the formula. I think they might be on to something.

Some Quick Notes (On The Occasion Of My Return To Captain Lawrence)

Today, I made it back to Pleasantville, New York's Captain Lawrence Brewing Company after a prolonged absence. While Captain Lawrence is still establishing its presence in the lower Hudson/Westchester County region (they still only bottle a select number of their beers in bombers, and a prominent display in the brewery's tasting room is a poster listing the small-but-growing number of establishments that serve Captain Lawrence beers on-tap), one constant since the brewery's opening has been Saturday tasting-room hours from noon to 6 pm.

Brewmaster Scott Vaccaro was among those behind the tasting-room bar on this warm spring afternoon, and, as a pleasant surprise, there were 2 new (well, to me) beers on tap. Here now are some quick notes on these new offerings from the Captain:

The first one that I tried was Sunblock, a Belgian-Style Wit beer. Captain Lawrence has done Belgian-style beers in the past (two of their standouts, Liquid Gold and Xtra Gold, are variations on Belgian Pale Ales). Unfortunately, Sunblock suffers from comparison to these standout drinks. Where Captain Lawrence's Belgian Pales are masterpieces, Sunblock sort of seems like a first draft. It's very light - extremely light, in fact, enough so that the nuances of the beer (hints of orange and spice) become insubstantial. The notes on Sunblock hint that there is a hop bite to be found at the end - I can't say that I found this. This is a rare miss for Captain Lawrence; certainly preferable to a macrobrewed light beer, but nowhere in the class of their other Belgian-inspired brews.

The other new offering was their Brown Bird Brown Ale, a spiced brown ale, and holy cow - another winner for Vaccaro and the folks at Captain Lawrence. My glass of this may have been enough to supplant Brooklyn Brown as my favorite of this genre. Originally intended as the Captain's fall/winter seasonal, Vaccaro and Co. have decided to brew Brown Bird year round - the beer's malty, dark-caramel finish is a welcome taste and, served fresh and cold from the tap, hit the spot nicely on this warm spring day.

It's always a pleasure to get up to Pleasantville and sample the goods of the Captain - the addition of these two beers bodes well for this developing brewery!

Beware the St. Ides of March

Yes that's right, as a time honored tradition here at the "Janglin" ranch, we once again, for the 37th year in a row, pay our yearly tribute to the disputed Duke of Forties, St. Ides. Now this beverage is one that can not be judged solely on our usual metrics. While we do take into account the eye, nose and mouthfeels, this malty dream is much, much more than that. The faint yellow color, funkified smell and corn malt taste are not what defines this heavenly brew. Oh no, you must look beyond the typical senses. You need to look at your seventh sense, your heart and soul. Because "the Ides" is about emotions and feelings. Everyone has a story about when they first, or even last, had this saintly forty ounces. It takes you back in time without pumping 1.21 gigawatz into a flux capacitor. It conjures so many feelings and stories, like some sort of alcoholic story telling quilt. More so than any other malt-ernative, I'd be willing to wager. For me it takes me back to my meager beginnings. Me and my "homeys" chillin' in the cal-de-sac, cranking our DJ Jazzy Jeff and the Fresh Prince cassette tape, discussing the difficulties of growing up as middle-class white males. I get a little choked up just thinking about it. Now sure it doesn't have the ringing endorsements of say, Colt 45, but for once planet Earth don't let Billy Dee Williams make your decisions for you! You may come up short in other categories St. Ides, but when it comes to Heartfeel, you will always, and I mean always, be a five in my books. I'm sure I speak for the rest of the "Janglers" when I say "the Ides" has a special place in all our hearts, and Bill's uvula.

Bottoms Up
Willie 3:16

The Best Baseball Promotion Pretty Much EVER.

We here at Beerjanglin' are, without doubt, a baseball-loving bunch. Our loyalties are a bit divided, sure (Red Sox Nation, Yankees Country, and whatever the hell superlative Mets fans use to describe themselves as a collective are all represented among our numbers), but when it all comes down to nuts and bolts, we enjoy getting together to drink some good beer and enjoy watching our true national pastime.

So, when we were perusing this site, which lists the coolest promotions for the upcoming season of Major League Baseball, something caught our eye. It was this logo:



That's right. The Oakland A's are hosting a beer festival. On June 21, the technical first day of summer, no less.

According to the site, "The game’s not until 6PM, but come to McAfee Coliseum from 11AM to 1PM and sample beers from 30 breweries and listen to live music. Then go to the parking lot and tailgate. Can you tailgate in Oakland?

Admission is free with a game ticket, but you’ve got to pay $10 for a souvenir acrylic mug and two tastings. When you think about it, those might be the cheapest two beers you’ll ever buy at an MLB stadium."

After minutes of painstaking internet research, we uncovered a partial taplist from last year's event: Deschutes Black Butte Porter, Corona, Dos XX Lager, New Belgium Fat Tire, Skinny Dip, Heineken, Heineken Premium Light, Deschutes Inversion IPA, Deschutes Mirror Pond Pale Ale, Red Hook, Singha Lager, Singha Light Lager, Tecate Light, Trumer Pils, and Widmer Hefeweizen. While there are lame elements to this list (do you really need to waste taps on Singha and Singha Light? On Corona and Heineken?), there are some interesting picks (we are now intrigued by these Deschutes people). It's not perfect - far from, but credit to these folks for trying something different in an attempt to bring beer-nuts out to the ballpark. The odd timing notwithstanding (11 AM to 1 PM before a 6 PM game? Seriously?), this makes us wish we were somewhere near Oakland in June.

Quick Takes: Kona Brewing Co's Longboard Lager

A couple of weekends ago (the same weekend as my jaunt to the Dogfish Head Alehouse), I found myself looking for beer in an essentially barren liquor store in a shady part of Seaside Heights, New Jersey. I was there because we were moving my brother out of an apartment in said shady part of Seaside Heights, and wanted to find something good to accompany an evening of watching DVDs of "It's Always Sunny In Philadelphia" and "The Kingdom."

Sadly, I was faced with a shelf filled with what Glenn Gould might call "variations on a theme" - and that theme was macrobrewed American lagers and their watered-down "light" counterparts. I grabbed a sixer of Heineken Light for my brother (the same one who would order a Miller Light at Dogfish Head later that weekend, the cur) and was resigned to some Sam Adams when I spotted an unfamiliar looking sixer. The red packaging bore a new name for my eyes: Kona Brewing Company. The beer was called "Longboard Lager."

This was perfect for the day - I needed something that was drinkable from a bottle (any pint glasses in the apartment were either packed or dirty to the point of wretchedness). I happily grabbed it and was soon cracking open my first bottle. The result? Not bad. Longboard Lager was an American lager, much like the other alternatives, but this was a tad hoppier than your garden-variety macroswill; not hoppy to the point of being an IPA. Resultingly, the taste was a bit bitter - not a "bad" bitterness at all, but more of an emphatic crispness. The color? A pale yellow.

In short, this was a perfect wild-card beer. I was satisfied with Kona's product and would be intrigued to try other types of their beer. In the meanwhile, Longboard Lager would be a welcome change of pace in a cooler full of macrobrews, and I think it would be an excellent counterpoint to a steamy, beach-bound summer day. On this February night, though, it was a great drink for an evening with my kid brother and some "It's Always Sunny" DVD hijinks.

THE BOSTON HOPS: PENGUIN PIZZA

I know what you may be thinking, "why is there a pizza place in this blog? This isn't Pizzajanglin' for crying out loud!" While this is true, Penguin Pizza is by far much, much more than just a solid pizza joint. Allow me to proceed. You see Penguin Pizza has around 200 some odd beers to available for consumption at any given time. That's right, 200, no typo here. Ya with me now? I thought you might be. So come on in!

"Penguin", as it is affectionately known, is a cozy little place located in the Brigham Circle area of Beantown. (right off the Green Line Brigham Circle stop. Go figure). When you walk in, you don't really know what to expect. It's dark, and quaint, with only about 6 or 7 bigger tables, 3 little two-seaters, and of course some spots at the bar. Lady Moe and I have been there on several occassions and have never had trouble finding a seat. You seat yourself, and they present you with your menus. One for food and one for beer. Now whilst the pizza here is quite good, again, this is not Pizzajanglin', so we will skip over the reasonably priced and delicious pizza pies available to order and move right along to why you're here, the beer.

As mentioned, there's in the neighborhood of 200 beers on this menu. Now sure amidst this 200 are your macros, like Bud, Miller and Coors, as well as some other alcoholic waters from far off places you may never have heard of, but there are still plenty beyond the likes of them boys, including some local favorites, not as readily accessible to the world outside New England. I mean with that many beers available, if you can't find one you like, chances are, you don't like beer. Now they only have about 15-20 on tap, as the rest are served in bottles, or cans (Yes folks they have PBR in the can as well as the world reknown Schlitz Tall Boy), so if you're a draught boy, you may be less impressed. But the good news here is they deliver you the bottle and the glass, clearly knowing that plenty of their clientele are beer geeks and will need to see the beer, not just drink it. Plus they may even give you the proper glass (I'm not really sure, cause I am not all that up to speed on the proper drinkware for every type of brew). I know for a fact that some have been in the proper glass, but others, perhaps, not so much. They may just grab the next clean beer holder and be done with it, or maybe it even depends on who's tending the bar, I dunno? So if any of our Beantown readers want to enlighten me, it would be greatly appreciated. But it seems, for the most part the bar maidens may have some idea of what beer goes in what type of glass, but they can sometimes have a lot on their plates.

The service here is a bit of tricky wicket. You see for all but one occassion, the bartender and the waitress have been one and the same. On the one occassion, there were two ladies behind the bar and I believe one stayed behind the bar for the most part. It hasn't seemed to be too much of a problem, but it can, at times create delays in getting your brews and food. You see some of the B-tenders seem to be better than others at this brand of multi-tasking, so it does not have a hugely negative effect on the experience. The first time I visited, there was a decent size crowd an it took awhile for us to get service, but it was a Saturday night, and that's almost expected here in the big city. So for the most part I would say the staff do a reasonable job at keeping you drinking, especially if you're in......

The Mug Club. How does one get into the Mug Club? Glas you asked. It consists of a list of a little over a hundred brews they offer at "Penguin" and all you have to do is finish off the list in a year's time and you get a free mug. That's it? A mug? Ah but wait, there is more! Along with the mug, there is also a sense of pride and accomplishment. Pride? Accomplishment? C'mon! Ah but wait, there's still more! You see the mug is a larger than average size mug, 32 ounces perhaps. Larger than average? 32 ounces? Ah but wait there is still more! Once you have earned your large mug, you then pay the regular pint price, but get the alcoholic beverage in the larger-than-a-pint mug! That's right, you pay the normal price but get like twice the beer! Now if that's not worth gulping down 100+ beers in a year's time, I don't know what is? And now is the perfect time to start, what wih that Leap Day right around the corner and all. The list has a good variety of styles and breweries. In fact I don't think there's any brewery represented more than 3 times. Which means, with some quick math, there are at least 50 different breweries to sample from. Of course, with any such list, you will have to take the good with the bad. For every Stone IPA you get to enjoy, there's also a Peroni in your future. For every Brooklyn or Lagunitas, an Anheuser-Busch product. It happens.

All in all not a bad little place to enjoy a slice and a brew, and has quickly become a fav of this particularly beerjangler. So if you're in the area, stop in, you probably won't be disappointed. Thirteen down, 97 to go!

Bottoms Up!

A Visit To The Dogfish Head Alehouse Of Gaithersburg, Maryland

Last weekend, I assisted my younger brother and his fiancee in the process of moving their belongings into their brand new, Silver Spring, Maryland townhouse. In doing so, I spent time driving through 5 states, and engaged in something I generally find abhorrent and morally repugnant - manual labor. However, there was a prize waiting at the end of the trip for me; as a thank-you for my work, I would be taken to the Dogfish Head Alehouse in nearby Gaithersburg.

I've been a fan of Dogfish Head beers for some time - their 60 Minute IPA and 90 Minute IPA may be my favorites of that particular variety, and I've also enjoyed their seasonal beers (the Festina Peche and Punkin Ales especially) as well as other varietals, including their Raison D'Etre. So, I will freely admit that I was excited to visit this because of the beer alone; the fact that I was hungry and thirsty at the time was, as the coach from "Teen Wolf" is wont to say, "cream cheese."

Even though the Alehouse is located in what looks to be a strip mall, the place looked really nice. The inside was rustic in design, with a good amount of nautical-themed decorations (including a large plaster whale that hung over the stairwell, reminiscent of a combination of a smaller-scale version of New York's Museum of Natural History and a large seaside getaway).

We ran into a couple of difficulties, though. We got a late start to Gaithersburg from Silver Spring, which meant that by the time we got to the Alehouse, it was in full swing and we were told that it would be about an hour to wait before we could sit down and eat. This almost led to a quick ending to this visit; however, it was soon decided that we would wait it out. The second difficulty was in finding out that the Alehouse did not offer growlers to go; this was an utter disappointment, as I'd hoped that I could cap off the evening with a growler of something exotic back at the homestead in Silver Spring. I'm not sure whether this particular snafu can be ascribed to the draconian state of Maryland and their odd liquor and beer laws, or whether Dogfish Head had not secured the proper permits. In any case, it was a bit of a disappointment. The third and final disappointment was my younger brother, a light-beer-quaffing heathen who ordered a Miller Lite - the horror! However, we're used to my brother being a disappointment (although, to be honest, my dad will tell me that I'm the real disappointment to him and my mother).

The food here was decent. The bulk of the menu could be described as a combination between Chesapeake and Louisiana cuisine - lots of crab-based dishes, and a good amount of Cajun-style dishes. Their cream-of-clam soup was excellent, and reasonably priced. I also enjoyed a crab-meat and sausage pizza that was quite good. My dining companions had jambalaya ("too spicy" was the report) and a chicken and ribs platter ("not bad").

The beer, though, was phenomenal. I sampled two drafts. First, I enjoyed a 10-ounce sipping glass of Midas Touch. Nominally a barley wine because of its high alcohol content (9%), this was an extremely light, refreshing drink. The consistency of this beverage was thick - this was a drink made for small sips, not gulping. This is an extremely sweet beer, with hints of grapes and honey on every sip. One hardly tastes the alcohol in this potent drink (until it warms up). This was reminiscent of a wine more than a beer (especially given the presence of the grapes in this brew), and when I thought of this drink in those terms I liked it even more. It's a daring brew, really and truly, and quite enjoyable. The second draft was a restaurant-only brew called "Alehouse 75," which our waitress described as being an equal blend of Dogfish Head's famed 60-Minute and 90-Minute IPAs (for you non math wizards out there, 75 is the average of 60 and 90). This meant that the Alehouse 75 was a cross in style between a traditional IPA and a double IPA. People, let me tell you - this was as close to a perfect IPA as I've come. I like the hoppiness of an IPA very much, but realistically, there's a saturation point where this becomes overwhelming . This beer straddled that line perfectly - a crisp hop bite, but not so overwhelming that it felt like a challenge to drink. If they'd served this in growlers, I would have wanted to take some home. (Alas, that was not an option.)

I think that my only letdowns in coming to the Alehouse were in terms of my expectations - I was hoping for more of an on-site brewery, and that wasn't the case. This was a bar that served pre-kegged Dogfish Head beers - which isn't a bad thing, not at all - and had a decent selection of food. If you're looking for a restaurant with really good food and decent food, this is your place. However, it was not a Dogfish Head brewpub, and that's basically what I was hoping for when we decided to go and visit. I would return if I was in town, but I'm not sure I'd go out of my way to go here - the experience could almost be replicated with a reputable beer seller, a fresh supply of bottled Dogfish Head, and a half-decent recipe at home. Which, ultimately, made the Dogfish Head Alehouse a bit of a disappointment for me.

Happy Valentine's Day!

Yes, that's right Beerjanglers, Valentine's Day has fallen on February 14th this year! A holiday instituted by the union of card, candy and flower companies (the jewelry companies just kinda latched on) to exploit your love for that special someone. And sometimes there's even two special someones out there. I like to call that the jackpot. So what does this have to do with beer you ask? I mean after all this is neither Lovejanglin', although that'd not be such a bad name for a blog, nor Madeupholidayjanglin'. So what gives? Well for some, there isn't a special someone to be had on this holiest of days. Now we're not saying that there's anything wrong with that. We're not saying get depressed about it and go straight for the nearest bottle, but we thought we'd throw out what might be a perfect brew for you, and possibly even that special someone(s) as well. So we give to you, Willie Moe's 2008 Valentine Beer: Middle Ages Blackheart Stout. And look we also were able to combine the heart of Valentine's Day with black history month. Bullseye!

The Blackheart stout hath both a black heart and a stoutness to it. And done. Oh, did you want a more in-depth analysis? Okay, fine. If I could, for a moment, go all hyperbolic like a real journalist on y'all, this is maybe the blackest beer ever made. I mean the blackness is very stout indeed. Don't look for any light to pass through, or refract for that matter, cause it ain't happenin', my friends. Of course the head is not black, I don't even know how they would do that? The head is in fact more of a light brown, chocolate milk color if you would. Trust me if you want a dark beer, this is for you. Alright, let's send in the nose....

Your nose will not be overpowered, overwhelmed or even overtaken by the aromas in this stout. Now don't get me wrong here you're also not gonna be underpowered, underwhelmed or undertaken by it's scent. No, no, it's actually a fairly rich roasted, toasted, burnt, braised, well perhaps not braised, that wouldn't make sense, malt air emanating from it. Also there's a hint of coffee in there as well, naturally. Alright, made sense of the scents? Good, let's get drinking.

Upon first taste you get lambasted (I think that's a word, and possibly even used correctly) with a strong coffee, roasted malt flavor. You know, like a nice maltaccino. The roasted stoutness leads the way here in the old flavor category. The second heat of flavor brings about a dark chocolate with a mild yeast. It's a regular cornucopia of flavors in there! And once this bad boy warms up the flavors are brought even more to the forefront, and they're deliciously strong! But what is really going in the mouth?

This concoction is and thick and smooth, much like yours truly. It will leave a thick coating, but it contains a very good balance. It seems to thicken as it warms. I put some in the microwave and now it's as thick as mo-lasses. Just kidding. It's not that thick. You can feel the alcohol and it's worth a go, but I don't know if I could take down more than two in a sitting. Overall this one is aces! Almost as good a feeling as when cupid slings his arrow into a sublime buttock. I'm just not looking forward to March when we have to go back to calling it African-Americanheart Stout. It just doesn't roll off the tongue quite as well, ya know?

Happy V-Day and Bottoms Up!

The Camp Urquell Accords

As usual, I had to broker a peace agreement between Mark Tichenor of Beercraft blog and our own Willie Moe over Pilsner Urquell. I was glad to do it by extending an olive branch to Mark at the CNY Brew Fest this past weekend. Imagine that Willie is Anwar Sadat, Mark is Menachem Begin and I am Jimmy Carter.



The beer blogging world can spin again. Let peace -- and beer! -- flow throughout the nation.

BEER BOWL I

Or should we call it the Beer Mug? I mean 97% of the time, I drink from a glass or mug, but rarely a bowl. Well, we'll stick with Beer Bowl for now, or maybe Hop Bowl? Well, the name notwithstanding, it's time to really break down the Super Bowl, the way it was meant to be broken down, by beer! Now, I had this idea a whiles back and one thing led to another and, well, this one kinda got away from me. Much like January, am I right?! Who can beleive it's actually February already? Without looking at a calendar smart aleck! I digress. Luckily someone else was already on it, and here it is from the Beer Nut, to us, to you:

THE BEER NUT: Does New England or New York have the better brewski?
By NORMAN MILLER GateHouse News Media

Another chapter will be added in the Boston-New York rivalry when the New England Patriots and the New York Giants go at it in the Super Bowl.Here is a look at the top 22 beers from New England and New York, 11 from each region. Why 22? Well, there are 11 players each on offense and defense. You decide which is the best.

New England (in no particular order):
1. Thomas Hooker Liberator Doppelbock - This beer from Bloomfield, Conn., is top of the line. If it’s not the best doppelbock in the world, it is the best produced in the United States.

2. Allagash Odyssey - If you like Belgian beers, this Belgian strong ale from Portland, Maine, is tough to beat. A strong effort from the North.

3. Berkshire Brewing Company’s Coffeehouse Porter - If you like porters and coffee, this is the beer for you. South Deerfield’s finest (and only) brewery produces this coffeehouse in a bottle.

4. Samuel Adams Boston Lager - An American classic. The Boston Beer Company first made this craft brew more than 20 years ago, and it still holds up in the crowded craft beer market.

5. Harpoon IPA - Another entry from Boston. Although other India pale ales may be more bitter, higher in alcohol and get more respect, this is a standby in almost any bar in Boston.

6. Cambridge Brewing Company’s Arquebus - You won’t be able to find a better barley wine in a brewpub. At 10.75 percent alcohol by volume, this is one incredible beer.

7. The Tap/Haverhill Brewery’s Leatherlips - Once you take a sip of this IPA, you will never believe it is only 5 percent ABV. If there is an IPA that you can knock back a sixer, this is it. And the woman on the label can be a New England cheerleader.

8. Portsmouth Brewing Company’s Kate The Great - This Russian Imperial Stout from the New Hampshire brewpub is hands down one of the best beers in the world. It’s thick, creamy and downright dreamy.

9. Pennichuck Brewing Company’s Pompier - A recent favorite. This English-style barley wine aged in wood barrels is a great sipping beer. And portions of any Pompier bought from this Milford, N.H., brewery benefits fire departments.

10. Rock Art’s Mountain Holidays in Vermont Rich Creamy Bock Lager - The name of this Vermont brewery’s beer is a mouthful, but ignore that and just bask in the creamy goodness of this German-style bock.

11. Samuel Adams Utopias - The world’s strongest beer at 27 percent ABV. Two ounces is enough to enjoy this sipping alcohol.

New York
1. Blue Point’s Hoptical Illusion - A top of the line, although under-appreciated, IPA from this small Patchogue, N.Y., brewery. Not as hoppy as the name would suggest, but very drinkable.

2. Brewery Ommegang’s Three Philosophers - One of my all-time favorite beers. It’s an American take on a Belgian quadruple from this Belgian-influenced Cooperstown brewery.

3. Brooklyn Brewery’s Lager - This is just a downright drinkable beer. I hope this is on tap at every bar I go into. The brewery bills this as a pre-Prohibition style lager. If lagers tasted like this before Prohibition, what happened to all of the recipes of the big brewers?

4. Brooklyn Brewery’s Black Chocolate Stout - Yes, I know, two from Brooklyn, but you can’t mention the best beers from New York without mentioning this wonderful Russian imperial stout.

5. Saranac’s Black Forest - Black lagers are an under-appreciated style. This is a solid example of the German style. Extremely drinkable and creamy.

6. Six Point Craft Ales’ Bengali Tiger - Another top-notch IPA. A strong hop flavor and bitterness makes your taste buds stand at attention.

7. Southern Tier Brewing Company’s Unearthly - There was not a brewery in the United States that had a better year than this Lakewood brewer. The Unearthly, an incredible Imperial IPA, is a standout. It’s so balanced, you can’t help but love it.

8. Southern Tier Brewing Company’s Oat - This imperial stout weighs in at a hefty 12.5 percent ABV, but you’ll hardly notice it. This thing is full of flavors - some hop bitterness, sweetness from malts, a little coffee, a little chocolate - all good.

9. South Hampton Publick House’s Biere de Garde - Nearly perfect to what a biere de garde is supposed to be. A Belgian-style, smells spicy. The spiciness is balanced nicely by the malt sweetness.

10. Middle Ages Brewing Company’s Wailing Wench - Extremely malty, almost too sweet except for the hops kicking in to make this a worthy beer to drink. The lass on this label could be a New York cheerleader.

11. Schmaltz Brewing’s Bittersweet Lenny’s RIPA - If you like your beers bitter (and I do), this is the beer for you. Brewed in honor of comedian Lenny Bruce, this is an aggressive beer. It feels thick in the mouth. Just be forewarned, make this your last beer of the night because you won’t be able to taste anything afterward.

Norman Miller is a GateHouse News Service writer. Contact him at nmiller@cnc.com or 508-626-3823. Don’t forget to check out the Beer Nut blog at www.blogs.townonline.com/beernut/.Copyright 2008 The Patriot Ledger

Now just so you know, the writer was asked to write up the list of brews with brief descriptions, so that is why there are not more in-depth looks at these beers. What are your thoughts on the list, hmmm?

The Session: Barleywines

Barleywines never seemed like beer to me, and maybe that's why I've been so slow to latch onto them. My first real experience with barleywines was a kegger I went to several years ago where the only beer available was Middle Ages Druid Fluid. While Druid Fluid is a fine ale, it is a thick and heavy brew, fit to drink out of a goblet when one doesn't have to drive anywhere. My intoxication level was off the charts, and my mouth was dry and ashy. The night was fun, but the after-effects may have turned me off to barleywines altogether.

It's a new era, however, and in the interest of expanding my admittedly biased palate, I have been trying to develop a taste for barleywines so I can see what I'm missing. Since both readers of this little blog know that I am a certified hop-head, it often takes me forcing down beverages of unfamiliar genre in order to begin the act of enjoying them. Last winter I did exactly that with porters, stouts and brown ales. This year I have decided to jump on the barleywine, Scottish/Scotch-ale and Belgian Ale bandwagons.

Some have questioned the notion of coercing the taste buds into accepting a new vocabulary. A few people have said to me, "Why would you make yourself drink something that you don't like?" My answer is that there was a time I didn't have a taste for craft beer, yet I kept trudging through, trying beer after beer, eventually developing a set of styles that I liked. I hope that others will consider this a humble step on the tall spiral staircase that is a beer geek's journey.

In most cases with me and beer, there is a tipping point. I think mine came several months ago when stopping for a nightcap at the newly reopened Empire Brewing Company in Syracuse's Armory Square. Fellow 'Jangler Willie Moe and I had been tipped off months before that the EBC would be selling a five-years-aged barleywine that had been produced before the original Empire closed its doors in 2003. This brew was phenomenal. Served in a stemmed tulip glass, it was sweet but bitter, with dry hops and a wonderfully pungent sourness. It was perfect, and flipped on the light switch in my head: this is what a barleywine is. It was bittersweet; sweet knowing I had discovered a terrific style, bitter knowing that these things were usually way more expensive than regular beers and I was a cheap bastard.

First, let me talk briefly about the barleywines I'm not quite in love with. This is certainly not to diminish the product of any of the fine breweries I frequent, but rather to illustrate where barleywines do it for me and where they don't. The one barleywine I had a real hard time drinking was the Mendocino Talon, sold in the wonderful Saratoga Brewery tasting room. I chalk my dislike for this beer to my own shortcomings, as it seems like it would be a wonderful beer for a connosieur of barleywines, with its heavy, chunky barley flavor and sour wine components. But for a novice like myself, it was just not something I was ready for. Please note, this is a routinely fine brewery, and Mendocino/Saratoga's Imperial IPA is a five-star brew.

Another stab at the style came from Stone, with their Old Guardian. Much like the Talon, the O.G. has a heavy grainy barley presence, with some sweet cherry and grape accents. And although all barleywines are high in alcohol, this one doesn't hide it. It's fizzy and thick and chewy. All told, it wasn't an easy drinker for the likes of me. Again, I am more apt to blame my own nouveau riche palate rather than the folks at Stone, who know more about what they are brewing than I do about what I am drinking.

There are a couple of barleywines that I have enjoyed thoroughly, and though my opinion probably means very little to the learned barleywine enthusiast. I enjoyed the Clipper City Brewing Below Decks Barleywine from their Heavy Seas collection of stronger beers. This beer has a whiff of mild whiskey, and though it was slightly too skewed toward the cherry-sweet side in my opinion (as opposed to being offset by the malt balance), it was a very drinkable beer with a good, solid texture.

Possibly my favorite commercial barleywine is the Brooklyn Monster Ale, 2006-07 edition. The smell and taste are equally flirtatious, taking the best of cherry and grape notes and combining them with a calming, grounded yeast presence that adds both sweetness and texture. It has a real heavy bite, but in a good way.

Side note: The fact that the Monster Ale had been aged seemed to make quite a difference, in that it tamed the stronger, more abrasive flavors (like the sometimes cloying cherry) and brought out the best in the well-aged flavors (like the yeast). I'm not sure if all barleywines need to be aged to be enjoyed this much, but considering the two best barleywines I had had to date were well-aged, this might be the case.

I think that the best barleywine I have had thus far was one I had only a few weeks ago, at the charming Pittsfield Brew Works, where the Bees Knees Barleywine was on the ridiculously price-controlled beer menu. This beer was smooth and not at all grainy. The harshness of the malt was beautifully balanced by real honey (hence the name). It was probably the best dessert beer I've ever had, which is ironic because it's not meant to be one. Javen and I also sampled the Berkshire Brewing Company's Barleywine Ale and agreed that it was a fine specimen, although my specific memories of it escape me since it was well into the wee hours of the night and an "It's Always Sunny In Philadelphia" marathon. These things are bound to happen.

I know that I'm in the yellow-belt class of barleywine appreciation, but I'm looking forward to reading more of these session posts and getting some ideas, because although I still wouldn't put barleywines up there with IPAs and Pub Ales just yet in my own personal rotation, I know that a good version can be transcendent.

Lew's Been Busy!

Lew Bryson always makes for good reading. Hell, he's probably the main reason that this silly little corner of the interweb even exists. Lately, he's been on a quixotic quest to reach 365 posts before his blog reaches its first birthday on January 31st. That means lots more Lew for me and you to enjoy. Seriously, the man is prolific - he even managed to post again in the time it took us to rattle off this little blurb. So what are you waiting for? Quit wasting your time here and check on his progress.

Berkshire Brewing Company

Not to continue witth the decidedly New England-ish bent that this blog has taken recently or anything, but there was another rather pleasing element of our recent Invasion of Western Mass that Bill touched on only briefly in his post. On our way home, we made a quick stop at, as Ron over at Hop Talk would say, a "candy store" to pick up a few selections not available to us in New York.

There was a nice cover story on Berkshire Brewing Company in the December issue of Yankee Brew News (click here and scroll all the way down to view it). In reading that piece, you get a good feel for what BBC is - a small brewery that makes good, solid beers and has been successful self distributing their beer within a pretty limited radius. They are located in South Deerfield, MA, about 100 miles from Albany, but none of their beers are yet available outside of New England. Hopefully, that will change soon, as BBC has recently expanded and are poised for growth, as our man Lew so presciently pointed out last summer.

Anyway, back to the candy store. We'd had a couple of BBC brews here and there, and the Yankee Brew News article served as a friendly reminder that we should pick some more up as soon as was convenient. BBC beers are only available on draft and in 22 oz. bombers. Since we had already had the Lost Sailor IPA on draft at Ye Olde Forge, and the trunk of a Saturn SL1 is more conducive to transporting a selection of bottles than multiple kegs, we elected to purchase a few 22's of BBC stuff to smuggle back across the border. Thankfully, there is no known video footage of me giddily giggling like a school girl in front of the cooler with an armload of carefully chosen BBC bombers.

We ended up with six lovely beers that Bill and I managed to work our way through over the balance of the weekend:

• Berkshire Ale - An enjoyable, easy drinkin' tranditional Pale Ale

• River Ale - Dark ale? Old Ale? Brown Ale? Whatever, it's damned tasty.

• Lost Sailor IPA - A nice, English style IPA that ventures close to ESB territory
  

• Dean's Beans Coffeehouse Porter - A variant on their regular Drayman's Porter made with a special extract from a local coffee roaster. Awesome.

• Shabadoo Black & Tan - A very nice blend of Berkshire Ale and Drayman's Porter.
  

• Holidale 2007 - An excellent barleywine. Full bodied and balanced, with a big grapefruity finish. Right Bill?

Most of the beers share a sort of soft, almost nutty, creaminess that was quite pleasant. Not sure if it's the yeast, or a soft water, but it is nice. Despite the similarity, they manage to remain distinctive, without the flavour of one blurring into that of another at all. Just a really enjoyable experience with a really likable brewery, made slightly more exotic by the fact that they aren't available in our home state.

Add in the fact that (other than the big beer, Holidale, which was also handsomely screen printed a la Stone beers) they were sold at the very popular price of only $3.60 each, and we're already plotting our next journey to the Commonwealth. Here's hoping that their promised expansion pushes Berkshire Brewing's availability a bit farther westward.

Yankee Quartet Invades Western Mass

The border that exists between the states of New York and Massachusetts is a thin, nondescript strip of land with no border guards or checkpoints. When it comes to beer, however, the line of demarcation that separates the Empire State from New England is significant in that it is an endline of sorts for many of the Bay State's more lesser known offerings.

With an afternoon to kill, Javen and I decided to break out the passports and and cross from New York's Capital District into Western Mass to scope out what our fine state might be missing out on.

Enlisting my sister Mary Katherine and brother-in-law Scott, we headed to Lanesboro, Mass., and Ye Olde Forge, a small, charming colonial-style tavern. At the entrance, a small, inviting dining area lies straight ahead. There isn't very much seating, but enough to accommodate the crowd that was there on a Saturday afternoon.

Scott noted that the bar "feels like a place Paul Revere would have drank in." Indeed, the bar imparts a very colonial feel, with lots of wood and brick. The whole vibe of the place is very old-timey and authentically New Englandy. The walls are very ornate, with cardboard coasters of beers you've never heard of adorning nearly every square inch of wallspace.

We were told by the hostess that there would be a 6-7 minute wait, so we headed to the bar. We noticed about a dozen taps, many with offerings not often available on tap in New York State. On tap were such diverse brews as Lagunitas Lumpy Gravy, Mars Xmas Bock, Boulder Buffalo Gold, Great Divide Hiberator and Berkshire Brewing Lost Sailor. Javen and I tried the latter, a nice roasted English IPA with the vibe of an Extra Special Bitter.

Another impressive element of Ye Olde Forge is its two full coolers of diverse and sometimes obscure bottles. Usually when you see such tall coolers, they are filled with Molson and Michelob Ultra. To see the fridges full of Fullers ESB and Franziskaner Dunkel-Weisse warms the heart on a cold day.

Once seated, we scoured the menu filled with a good selection of pub fare. Since Javen had read about the wings, we started with a dozen of them, which were deceptively spicy. Jables enjoyed the Cup of Chili with cheese (only $3.50), and was even more impressed by the presentation. It was the right combination of spicy and sweet, he noted. I had the Turkey sandwich on focacci, which was moist and really delicious. The food received positive reviews all around.

There were a couple missteps (the server seemed slightly annoyed that we were there, she brought me the wrong beer, and Scott got a slight hassle due to having a perfectly valid NYS driver's license),but nothing to sour a very positive experience. We all noted that we would spend 4-7 nights a week here if we lived anywhere near it.

Our second stop was Pittsfield Brew Works, a place we had both been before. The vibe in this stop was decidedly more modern, but no less charming. The PBW has a nice oak bar with a flat-screen TV, as well as a small dining area near the bar and a larger section behind it near the entrance. The traffic was very light, but we were told that it would pick up after about 7 or so.

The bar is stocked with a full selection of liquor, as well as up to 10 different microbrews made right on the premises. We ordered a huge bowl of nachos for $4.95, a bargain. But that value is nothing compared to the sampler: 10 selections for just $5.00.

Pittsfield Brew Works' beers are all very competent, and some are excellent. This visit featured their Legacy IPA both on cask and on tap, McKenna's Irish Red, as well as a very nice Pitch Pilsner and Dohoney's gold. All the beers offered were competent and good, and a few stood out from the rest.

The Gerry Dog Oatmeal Stout was a nice coffee-ish stout with a motor-oil consistency and bitter finish. Javen and I agreed that our favorites were the Rauchbier -- a smoky, delicious dark brew that has an almost BBQ flavor and aroma wafting out of it -- and the Bees Knees Barleywine, a heavy brew with sweet and smooth honey accent which eases the harshness of what is likely a high ABV beer.

The barkeep at Pittsfield was friendly and knowledgeable, explaining some of the brewing processes, editorializing on the styles, and giving a brief history of the pub itself; exactly what you want out of a bartender. The whole experience was really enjoyable, so much that we sort of lost track of time (generally the telltale sign of a fun experience).

We had hoped to sample a few more spots in Western Mass but the sun went down and we had to begrudgingly come back across the border back into civilization. Perhaps next time we'll get to visit Moe's Tavern in Lee or Barrington Brewing Company. But for this brief visit, Mass. appealed to the beer enthusiast in all of us.

BREW ENGLAND: A STORM'S A BREWIN'!-PART 1

Yes that's right, Willie Moe is back! After some mild controversy over my Pilsner Urquell post, I have returned and am ready to take the beer blogging world by storm! Newport Storm that is. You see Willie Moe has packed up and moved from Syracuse to Boston. The Sunshine State, gorgeous. So, if moving weren't stressful enough, now I have to find where they hide the good beer in the Commonwealth. Which means I am out on a beer voyage (pronounced like you'd pronounce it when saying, "bon voyage"), and you, my loyal readers, okay reader, are about to reap all the benefits! Now as excited as we are to dive right in and conduct the Boston hops, we decided to broaden our horizons, or at least our beer selection, and thus I welcome you to Brew England......

Our first stop in Brew England is Middletown, Rhode Island home of the Coastal Extreme Brewing Company, producers of Newport Storm. Now I know, it sounds like an Arena Football team or something, but it's actually beer, go figure? Now I gotta say the labeling is not all that eye catching. I really only picked it because it was from Rhodey and I had partaken of most every other sixer they had available at this particular package store. Plus unlike most of the half dozens available it had two different beers in it. Three of each, for those of you not quick with the math. And of course we are gonna give you a taste of both of those offerings. Well not literally, if you wanna taste you're gonna have to buy it yourself. So enough babbling, into the eye of the storm we go.....

The first one we're gonna give a whirl is the Regenschauer Oktoberfest, which is by far easier to drink than it is to pronounce. Now out of the bottle, this pours a thin orange, honey color, with a nice head that quickly dissolves away. Not very cloudy, giving no warning that a storm's a comin'. I would say the appearance is roughly average. It's not as beautiful as some other Oktoberfests or Marzen style lagers, but it's look would not dissuade you from throwing it down your gullet. It sure didn't stop me, but very little would, let's be honest here. Now that I've painted you a picture of this brew, let's get our face in their and dig out the nosefeel, or smell, as you may call it.

To tell you the truth, the nosefeel did not entice me. Now, I'm not saying it doesn't smell good, it's just not my cup of tea, or glass of beer, if you would. Well, if you want to be literal it is my glass, but come on! The malt is the first thing that hits your nostrils, and burrows itself up in there for a while. Now, me I'm not a fan of the overly malty aroma, but if that's your thing, go for it. There's also the slightest, I say slightest, hint of something sweet in the smell, I can't quite place. Perhaps a snozzberry, I'm not sure? What I am sure of, is it's time to go in for a taste.

The Regajblhdeur gives you the taste of dry woody hop. It's not uber dry, that's for sure, but you feel that woody flavor in every sip. It kind of has that sharp little tingle as it rolls over your tongue en route to your gullet. The bitterness is slight, but leaves a nice little dry aftertaste that you'd expect from a Regnbkjjfbaksbldeur Oktoberfest. There is that hint of sweetness that we took in through the nose that also presents itself in the mouth as well. And I still can't quite place it. Overall I'd say this was not blow your hair back spectacular, but is definitely worth a nip, if you have the means.

Bottoms Up!
Willie 3:16

Beer of the Moment: Southern Tier Gemini

Southern Tier has always impressed us with its high quality, and constantly evolving product line. It seems that every 2 months or so, the brewers at this Lakewood, New York-based brewery are coming out with new 22oz bottles, and always with beers for a variety of tastes.

Southern Tier not only casts a wide net in terms of styles (Pumking, Raspberry Porter, Uber Sun Imperial Summer Wheat, Heavy Weizen Imperial Unfiltered Wheat Ale, Jahva Imperial Coffee Stout), but they have one of the most versatile 12-packs around, with three-each of their IPA, Raspberry Wheat, the crowd-pleasing Phin-N-Matt's Extraordinary Ale, and a rotating "mystery beer."

They have never been shy about creating good beers with hops, and with their newest release -- Gemini, an Imperial IPA -- they have created a sort of hoppy Frankenstein's Monster. The label of the bottle calls Gemini a "blended unfiltered ale." In this case, the blend is between Southern Tier's own hoppy fraternal twins.

The brew is a mixture of Southern Tier's Hoppe, an Imperial Extra Pale Ale, and Unearthly, their Herculean Imperial IPA. With Gemini, Southern Tier manages to capture the best of both brews, while combining them to form a beer that puts it on a par with either one.

Perhaps a brief examination of each of the twins is in order. Unearthly, which has been around for several years, is a very strong (11% abv) ale that came out before double-digit alcohol-content beers were in vogue. Unearthly is a reddish-orange brew with a supremely fragrant hop aroma. The hops are extremely strong on the sip, but mellow at the swallow. They don't punish the taste buds as they would have every right to. It's smoothness is a surprise. Though it is a thick brew, but the high alcohol is relatively understated.

Hoppe, on the other hand, is a bright, clear brew that might look like a light lager save for it's colossal head. The smell is hoppy, but with traces of oak and pine. The aroma is also balanced by a dry malt, differentiating it from it's hop-heavy brother. Whereas the hops come out nicely in this brew too, they are more flowery and woody. The alcohol (10% abv) is a lot more noticeable here. It is a good beer but not one we've craved like we have the Unearthly.

Gemini takes the best of both beers and creates one that we really enjoyed. The look of Gemini is closer to Hoppe: clear and bright and with a rocky mountain of head that evaporates quickly, but leaves a nice Brussels lace. It doesn't look imposing.

The aroma is this beer's best quality. The hops are a wonderful, fragrant citrusy hop smell. It's sweet and refreshing, and only a little bit perfumey. The pale malt aroma is very complimentary and keeps this beer from teetering over the edge to a classic overhop. The citrusy smell is enchanting and intoxicating (no pun intended).

The taste is supremely bitter hops, with some traces of pine and flowers. The taste is more bitter than the sweet aroma, but terrific nonetheless. The sweetness acts as a calming accent to the sharp hops. It's hoppy as hell, but not in the "extreme" category.

The beer feels chewy and rough, but in a very good way. It's leaves a nice bouncy, bitter film. Substantial, but not a choker-downer.

It seems brewers are starting to revisit their approach to their heavier beers and realizing that strong flavors are good, but balance is crucial to the enjoyment of any fine brew. We all enjoy the novelty of a beer with an insane amount of hops, or a roasted malt that tastes like a burnt cookie. But the brews that are going to stick around -- the brews that Southern Tier are routinely releasing -- are the ones that offer a tug-of-war between sweet and bitter, between strong and drinkable. Here's hoping that Gemini is more than just a seasonal offering.

Quick Takes: Otter Creek Otteroo (Sparkling Australian-Style Ale)

You know what's thoughtful? When somebody very thoughtfully gives you a beer-related gift for the holidays. Those are the kinds of relatives you keep in the will, to say the least!

My younger brother Nick (he who, in the fall, reviewed Miller Chill) presented me with an Otter Creek Otter's Selection Gift Pack this Festivus - this pack included an Otter Creek pint glass and bombers of 3 so-called Otter Creek World Tour beers, through which I have been slowly making my way.

One of the bombers included in this gift pack was the Otter Creek Otteroo, described as an Australian-style sparkling ale (but made in Vermont). The bottle promised extra carbonation and the use of Australian hops and ringwood yeast. Admittedly, I was a bit wary of this beer - for all of my recently-acquired beersnobbery, I wasn't tremendously familiar with Sparkling Ales as a style, and went in expecting something like a fruit-less Lambic.

Really, though, the Otteroo wasn't much like any of my expectations. The extra carbonation was barely noticeable, if at all, only really serving to keep the head on my pour from bomber into glass at a bare minimum. As for the taste, I must say that this was a particularly malty, somewhat bittersweet beer - not at all a bad beer, really, but considering the exotic ingredients, it was nothing particularly spectacular. Given that the hops traveled halfway around the world, I would have liked to have been able to taste them more.

For a special-batch beer, which the Otteroo seems to be, I wasn't particularly overwhelmed. Overall, it was a decent pint-and-some, but if I return to the Outback for this type of beer, it probably won't be with the Otter Creek brewers as my tourguide.

Quick Takes: Sixpoint Belgian-Style IPA

Since the beginning of December, I've been spending the bulk of my time in New York City (a new job has me slowly relocating from the Capital Region to the outerboroughs of NYC ). One of the upsides of this switch has been a chance for me to explore some new breweries and beers.

Yesterday, while accompanied by my friend Juan (who, coincidentally, provides voice-over work for a series of commercials touting Miller Chill beer), I went to Great Jones Cafe, a lovely little hole-in-the-wall place on Great Jones Street in Manhattan with a great jukebox and a pretty solid beer selection. When I saw that they offered the Williamsburg, Brooklyn-located Sixpoint's IPA on tap, I jumped at it.

The pour of this beer was thick, with a hazy orange color to it. It was surprisingly creamy, which is something I've not really associated with IPAs before, but man, were those hops front and center. The strong hoppiness of this beer was supplemented by a citrus-y taste to it.

After the fact, I found out that Sixpoint's IPA is considered a "Belgian Style" IPA. Sixpoint's website is mum on what this means (actually, it's pretty quiet on most things - it's currently undergoing renovations), so I'm going to go out on a limb here and wonder aloud as to whether this means that it uses ingredients more commonly found in Belgian styles of beer in an IPA brewing process. I'm stumped, to be honest (but that's not hard).

Needless to say, I was very taken by this beer, and would gladly kill a man (or woman, or child) for another taste. Phenomenal.

Beer O'The Moment - Stone 11th Anniversary

The wonderful beers of the fine people at San Diego's Stone Brewing are favorites around these parts, as both our loyal readers can tell you. One can find the Ruination double IPA and Arrogant Bastard Ale at bargain basement prices even in grocery stores in Central New York, and if this is the way they are turning people on to craft beer -- 22 ounces and $5 at a time -- then we couldn't be happier.

Stone's iconic gargoyle imagery and the writerly copy on each of their 22 ounce bottles naturally appeals to us aesthetically, but it has always been the deceptively remarkable beers inside that have kept it from becoming just a cleverly marketed beer.

Given our already stratospheric opinion of this brewery, and given the constant evolution of their products and the championing of the merits of craft beer -- the Vertical Epic series comes to mind -- it's hard to say that Stone could really surprise us with any new beers they came out with. But they did exactly that with the 11th Anniversary Ale, a remarkable Strong Ale that pleases four out of the five senses (sorry, hearing). It's one of those beers that catches you by surprise even after you've poured it.

The look of the beer is pitch black. If handed this beer in some sort of a blind test, we would have guessed it was a stout. The foamy head at the top is a large and bubbly light cardboard brown. But it is absolutely opaque, where not even a sliver of light could burrow its way from one side to the other.

The aroma of the beer positively shocked -- nay, flabbergasted us. The smell is not the roasted coffee-and-dark-berries smell we expected. No, the XIth Anniversary smells of a citrusy IPA! What the...? The hops are bitter and woody, like any regular India Pale, pulling a complete switcheroo on our gullible olfactory senses. The hops, it must be pointed out, are magnificently complex: they have equal measures of pungent grapefruit, grassy pine and sweet citrus. All of this is balanced beautifully by a dry, English-ale style malt, a humbling agent that reminds all these brash other flavors where they came from. The smell is actually perfect, which is not a word we use very often. It's less an aroma than it is a bouquet of aromas. The traffic-stopping hops are oily and rich. And to top it off, there is a hint of chocolate aroma at the end. And notice we haven't even tasted it yet.

The flavor is a marriage of the look and the smell: supremely bitter West Coast hops, but with a unique burnt coffee malt. It's like an India Pale Porter. Those oily and bitter hops duke it out with the dry, bitter malt. The hops come out strong in the beginning, but the malt takes the later rounds. The flavor really shifts to the burnt, toasted malt as it warms up, with the hops receding to the background as an accent.

This is a beer that evolves.

The feel is supremely thick and yet also smooth. It's like motor oil with a dry roasted malt finish. And that about sums up the whole beer: it's a bit, thick, oily, dark, hoppy, nutty, roasted brew. Could I drink it all night? Not unless I had the next week off. But it's perfect for a pint.

Stone continues to get it done. If you haven't had the pleasure, take a chance on this damn good balanced brew.

WHAT'S CZECHOSLOVAKIAN FOR ALCOHOLIC WATER?

Why that would be Pilsner Urquell of course! Yes that's right the original pilsner, the beer that changed how the world sees beer! This was the first ever pilsner, and every pils, pilsner, or pilsener is in some way formulated from the original recipe passed down through the ages from the gang at good ol' Pils-Urq. Now, while it is tempting to start rattling off an ode to the pilsner style, I will refrain. No, I will not wax poetically about the wonder of Beck's or the magnificence of Heineken. No, no I will not. Why? Because, as tempting as it is to rattle on and on about the glory Saaz noble hops, this post is not about pilsners, and the magic within them. No, no, this is about THE pilsner, Pilsner Urquell.

The Pils-Urq is offered in a shiny green bottle, with a label that screams, "CLASS!" Elegant and inviting, the bottle wisks you away to the old time Czech Republic, and it never felt so right. Nice lookin' label, nice lookin' bottle, so far, so good. Unfortunately that is roughly where the good times end. Because now it's time to open her up and go in for the real thing.

It pours a brilliantly clear straw color, that brings you back to a simpler time, when men were men, and women couldn't vote. Yes and don't you worry your pretty little heads, you can see right through it! And if you put it over a piece of paper with writing, it can actually act as a magnifying glass. Take that Guinness!

Now, as any beer drinker worth his weight in hops would, I go in for the smell. Now when the aroma of this particular brew first hits the nostrils, it becomes readily apparent to the drinker why the initials of this beer are P.U. It's like they threatened Pepe Le Pew before each new batch, to get that crisp skunky smell just right. Cause at Pilsner Urquell they raise and frighten only the finest skunks to in all of Eastern Europe. Well, I won't lie, too often that is, but the smell did not have me that ecstatic about goin' in for the taste. But I did, for you, my loyal reader.

Surprisingly the skunkiness was not as prevalent in the taste as it was the smell, and my mouth couldn't have been happier! Well, I mean it could've been happier, if I was drinking, say, Anchor Liberty Ale or any other beer I enjoy, but you get the pitcher. It had that hint of bitterness you'd expect, with a hint of I believe, hydrogen and oxygen. But the hydrogenity seemed like it may have been about twice as much as the oxygenacity in there. Yes, definitely two hydrogens for every oxygen or so. It almost feels like you're being hydrated? The taste was fairly bland, but the "P to the U" does have some subtle malty undertones, and will prick your tongue as it passes through, but overall it does not have a strong taste about it. It won't stand out in a crowd, if you know what I'm saying.

So, is it drinkable? Sure. Would I go out of my way to track down more for my private stock? Probably not. I mean although it is the original pilsner, I don't think it has any other beers in "Czech", as it were. I would rate this okay to drink if you are surrounded by skunks and need to make them think you are one of their own. Or I guess if you are surrounded by "Czechs" and need to make them think you are one of their own. Either way. Now, it's off to find out what exactly is Yugoslavian for alcoholic water.

Bottoms Up
Willie 3:16