Beer O' the Moment - Sierra Nevada Harvest

Sunday, October 15th 2006 was a watershed day for yours truly, for it was the first time I tried the 2006 version of the Sierra Nevada Harvest Ale. Our Albany bureau chief Bojangles had secured a large, fancy growler of it -- and not the screw-cap kind, mind you, but the kind with the rubber stopper flip-top and an ornate silver handle. I was visiting Bojangles for the weekend and on Sunday morning -- before the Bills lost to the previously-winless Detroit Lions -- he offered me a pour.

This was in the early years of beer geekdom, and to me, Sierra Nevada was far too mainstream a brewery for my liking. Basically, if I had heard of it, I didn't want to try it. And I was sure that a brewery like Sierra Nevada had sold out to the American populace and dumbed down its recipe. Don't try to sell it to me, cuz I'm not buyin', maaaaan.

In short, I was an asshole.

Suffice it to say that the 2006 version of the Sierra Nevada Harvest Ale was -- and I have repeated this many time since -- the single greatest pint of beer that I had ever had. It was my first experience with the "wet hops" of a harvest ale, and brought the idea of an IPA to a completely new place. It actually changed my life. I never doubted Sierra Nevada's brewing chops again. In fact, Mr. Bojangles once had a long and virulent discussion

The problem is, as with that first hit of heroin [secondhand knowledge], you are always chasing that high again. I had looked for the Sierra Nevada Harvest ale, and though it wasn't particularly hard to find, I had always ended up just missing it. I had had the Southern Hemisphere version -- which ostensibly was created to react to the hop shortage -- but it wasn't quite the same. I found the 2007 version at a local watering hole, but it didn't match up. This year, I called several local beer stores, all of whom said they would have it; they all lied.

Finally, on a fateful trip to Beers of the World on Thanksgiving weekend, I serendipitously found a twenty-two ounce bottle of the cumbersomely titled Sierra Nevada 12th Release Harvest Wet Hop Ale. Being that I already was spending an embarrassing amount of money on all the other beer I was lugging to the register, I gladly took a flier on this one.

And folks, I have finally caught the elusive dragon.



There is nothing I don't love about this beer. First -- and maybe I'm just biased or using revisionist history -- it looks amazing. It's a clear copper orange. Infinitesimal little bubbles shoot up like little glass elevators. The head is huge: three chunky fingers worth, fluffy and white, like an ice cream float. The rings of lace around the top of the glass resemble a redwood more than a red-ale.

Take one whiff and prepare to be hooked. The hops in the nose are simply magnificent. They are a complex blend of major oily citrus, and a hint of resiny pine. It's a sweet, flowery perfume. All that sweet-n-spicy is balanced out by what I can only describe is burnt firewood.

The sip was a reward for two years of patience. Again, a bitter perfume. It's sweet and citrusy, but with a real bite on the back end. Some crucial roasted malts come through in the taste, without which this beer would collapse under its own hoppy weight. It's nearly the perfect IPA, and I don't know that I've had a better one. That triumphant triumverate of sweet estery hops, bitter citrus/pine hops and roasted malts make this an all-timer.

Combine the strangely bubbly, fizzy feel with these strong flavors and you got yourself a drink right there! It's bitter, yes, but it's balanced. And it's superior.

It must be said that this beer is closest in style to Stone Ruination and Flying Dog Double Dog, at least as far as my humble palate was able to ascertain. I would give the ever-so-slight edge, however, to the Sierra, only because of those inimitable "wet" hops.

My beer-drinkin' buddies are glad that I finally found this beer so that I would stop talking about, and bitching about how I can't find it anywhere. Pound for pound it's probably my favorite beer in the world. So go grab some, email me your address and expect a self-addressed stamped box within three business days.

Beer O' the Moment: Mendocino Imperial IPA

The first time I had the Mendocino Imperial IPA, it wasn't the Mendocino Imperial IPA. It was the 2005-2006 Mendocino Winter Ale, and my first sip of it took place at the Olde Saratoga Brewing Company, the East Coast home of the Mendocino family of beers.

'Twas a cold winter's night in early 2006, and the weather gods were angry that night, my friends. And though I am loathe to be sentimental, this was a watershed pint of draft beer. For on this dark and foreboding evening, I entered this brewpub a burgeoning beer enthusiast, and exited ... a hop-head.

This beer holds a special place in the hearts of the Beerjanglin' family (should you enter "Mendocino" in the search of this site, you will find numerous mentions of it), and when I found a full case of it for only $24.99 plus NYS sales tax and deposit, I simply had to have it.

The beer itself? Well it's so good that Mendocino decided to make it a permanent part of their line-up, instead of just a one-off. (And to think we thought we were going to have to say good-bye.) The beer itself is a veritable orgy of hops, but it's not extreme. It uses several different hops that bring different flavors; it's citrus and grapefruit, combined with some pine and woods. It's bitter to be sure, but it's not over the top, because it has some nice bready malts to balance it.

Mendocino Imperial IPA is a "Winter Seasonal," which means that this beer and the NFL playoffs are basically the only two things to look forward to in the winter months. Since I have about 22 of them left, I'm hoping to ration it until the sun comes out again some time in late May.

Beer O' Three Months Ago the Moment: Stone Vertical Epic 08.08.08

Some might say that a beer that was ceremoniously released over three months ago is hardly "of the moment." However, when that beer isn't actually intended on being drunk until after the next presidential election (if that benchmark puts it into any perspective).

For those not familiar with Stone's Vertical Epic series, it's a series of a dozen beers released over a dozen years, with the intention that they be cellared and drunk at the same time tasting. To taste them "vertically" means to sample multiple vintages (to use wine parlance) from the same brewery, so as to compare different styles and recipes, rather than comparing breweries. (Sampling the same style from different breweries is considered "horizontal" tasting.)

Stone's version isn't quite a true vertical tasting, only because the beers they have been creating are not identical in style: 02.02.02 was a Witbier; 03.03.03 thru 06.06.06 were Belgian Strong ales (the lone exception being 04.04.04's Tripel); and the last two offerings have been Belgian Pale ales. However, if you have to trudge through a myriad of beers from the same brewery, you could do a lot worse than Stone. In fact, one might say you could only do worse.

Personally, I wasn't crazy about the 07.07.07 version, which was a decent, drinkable beer, but harsh and sour. It was a fine, decent beverage to be sure, but not quite up to what I had hoped.

Enter a new year and a brand new beer: the 08.08.08 version is the truth, and son, you better recognize.

Poured into a Belgian tulip glass, it is roughly the color of a lit candle: brightly yellow and glowing. The puffy white head takes a while to subside. Small bubbles float to the top, creating a seductive, tantalizing appearance.

The aroma is, at the risk of sounding hyperbolic, magnificent. Rarely does a beer have a smell that could be called perfect, but this is one of them. Spices abound, both in the sweet, citrusy hops, and its fraternal twin, the Belgian malt. It wafts a symphony of woody, flowery hops, as well as a dry, spicy, champagne-like malt. It's a strong perfume, and absolutely superior.

The first sip is strong citrus on the front of the tongue. At the swallow, the spicy Belgian flavors come out on the back of the palate. The two flavors, while both sharp and strong, mesh beautifully. For me, the intense Belgian ale flavors can often be a bit off-putting due to their intense flavors, but they are actually made more palatable by adding those wonderfully citrusy hops. The fizzy champagne texture scrubs the tongue and exfoliates the taste buds.

Oh-Eight-Oh-Eight-Oh-Eight an outstanding assault on the spicy part of the tongue. It's both strong and refreshing, and at 8.4% alcohol, it'll make you feel good for a little while. And in these tough times, who could argue with that?

Beer O' The Moment: Tröegs Hopback Amber

Picked this one up on a recent foray through northern Jersey. Luckily, Bergen County blue laws allow the purchase of beer on Sundays. Electronics geeks are not quite as fortunate. No, seriously. No electronics can be purchased in the Garden State's most populous county on Sundays. You can't even by pants there for crying out loud!

Tröegs Brewing Company is a pretty well thought of brewery based in Harrisburg, Pennsylvania. None of their stuff makes it to Upstate New York, so I jumped at the chance to grab a sixer of the flagship, Hopback Amber. Sure, I would have loved to get my hands on some Nugget Nectar or Mad Elf, two purportedly fantastic Tröegs entries, but this stuff surely does in a pinch.

Here's how the Brothers Trogner describe it:

Tröegs Brewery’s Flagship beer, HopBack Amber Ale derives its name from a vessel in the brewhouse called a hopback. As the ‘wort’ is being transferred from the brewhouse to fermentation it passes through the hopback vessel. Packed full of fresh whole flower hops, the wort slowly circulates through this vessel extracting the essence of the aromatic hops. This vessel adds more time and more hop character that creates a fresh, spicy taste and rich caramel note that defines this signature ale.

Deep amber in color under a huge creamy head. The aroma very apparent, bold and spicy with a slight floral character. Balanced with caramel malt, this well-rounded amber ale has an up-front floral spice that builds with a flush of sweetness

Our very own Bill, as only he can, expounds on the virtues of Hopback Amber thusly:

Appearance: Thick fluffy head. Ruby red with brown tinge. Glassy but with a haze and nice body.

Smell: Awesome combination of some dark caramel and bitter, woody hops. Hops evolve into a citrusy aroma. Really outstanding smell.

Taste: Toasted, roasted caramel malts, but with a latter bitter taste. Bold on both fronts and challenging. Both the piney hops and the malt are powerful flavors.

Mouthfeel/Overall: Thick and chewy. Creamy and viscous; really nice. Overall, a bold and challenging brew. Smooth, dark and bitter. Very good beer, all things considered.

Me? This is the third of these I've had over the past four or five days, and I've enjoyed each one more than the last. At first, I thought it was solid, but no match for, say, Ithaca Beer's über hoppy red ale, Cascazilla. I'm still leaning that way - gotta love the hopping Ithaca gives both Cascazilla and Flower Power IPA - but Hopback Amber is no pushover. It's a pretty caramel/orange beer with a great nose. An everyday drinker with a nice, bitter finish. I'd buy this stuff pretty regularly if getting it didn't involve entering New Jersey. Score one for the Trogner Bros.

Beer O' the Moment - Brown's Brewing ESB

While the weather is still nice, I encourage -- nay, implore those of you who live in New York's Capital District or the "Collar City" in particular, to visit the Brown's Brewing Taproom, located at 425 River Street in Troy, NY, off the banks of the Hudson River. Not only is the atmosphere pleasant both inside and out, but the food is top notch. Oh, and the beer is pretty damn good.



One beer in particular caught my fancy, one that is only available (as far as I can tell) directly from the brewery itself: Brown's Extra Special Bitter. As far as I can tell, it is only available from the taproom in a 22-ounce bottle, but it is worth the detour.

Before I give you my impressions, here is what Brown's says about this beverage.

...a deliciously sturdy ale that’s dead-on true to its English heritage. Full-bodied, with a classic toasty malt palate throughout, our ESB finishes fresh and hoppy. Carbonated lightly, and poured via a slow pour tap, Brown’s ESB is an outstanding example of one of Britain ’s finest gifts to civilization.

You've heard an intelligent opinion. Now mine...

The color is absolutely gorgeous; a hazy, radiant dark orange. A large and fluffy head peeks over the lip of the glass. A heavy jetsam of carbonation floats to the surface. The bishop's collar of lace around the top of the glass is big, thick and wonderful. Just a tremendous appearance.

The aroma gives initial sniffs of caramel that are a sweet balance to a nicely toasted malt. Yes, it does have some bitterness in the mild but flowery hop smell, but that is balanced by that solid malty base. The malt does dominate the nose.

As for the taste, it's an excellent roasty -- but not at all burnt -- malt. Again, the caramel fulfills the promise of the aroma. Though there are some mild flowery hops, the malt really dominates, like a fine English ale. The barley is sweet but bready, like a pub ale. And just a hint of nuttyness in the malt.

The feel of this beer is smooth, but with just a little pop at the end. Not too thick or too thin, and highly guzzle-able. It's one of those beers that is gone before you even realize you were half done with it. I have one regret about buying this bottle and that's that I didn't buy a case of them.

Beer O' The Moment: Lionshead

Sometimes, the situation doesn't call for sipping a 10% abv imperial stout by a roaring fireplace or quaffing a nice Belgian quadrupel with King Albert II*. No, sometimes the temp is pushing 90 and you're on a glorious rooftop deck tailgating before a Phillies - Dodgers game in South Philly with a bunch of really good dudes, most of whom you've known for a decade or more.

*He's the king of Belgium, silly!

Times like these, when the sun is shining, and the laughs are flowing and you're all just riffing - maybe MC Hammer is on the stereo - times like these are what a beer like Lionshead was made for. Throw a couple of cases on ice. Twist the caps off a few of 'em. Maybe take a minute (possibly 15) to puzzle out the rebus under those caps. Fire up the grill. Enjoy.

Oh, the beer itself? It's a lawnmower beer. A rooftop deck beer. Again, those certainly have their place. It's highly drinkable, especially at icy temps. Fairly crisp, with some corn and a faint hop presence somewhere in there. It definitely cuts the dust. And the mustard. The Lion calls it a "deluxe pilsner", which may be a bit of a stretch, but there ain't nothing wrong with it.

It doesn't hurt at all that this stuff retails for thirteen bucks a case. Or that it's brewed at The Lion Brewery in Wilkes-Barre, Pennsylvania, one of the few remaining old time regional breweries in the northeast. Oh yeah, if you watch carefully, you just might see it on an episode of The Office.

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.

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.

Beer O'The Moment - Boulder Beer Cold Hop British-Style Ale

There is a scene in Pulp Fiction where The Wolf is talking to Jimmy in Jimmy's bedroom. (Jules and Vincent, of course, had just brought Marvin's dead body into Jimmy's house.) The Wolf decides to offer Jimmy and his wife Bonnie all new furniture. This, naturally, makes Jimmy forget all about the dead body in his house. The Wolf says, "You look like an oak man, Jimmy. You an oak man?" To which Jimmy replies, "Oak's nice."

I couldn't agree more. I think oak is more than just nice. I think it's fantastic. If I could have an entire bedroom full of oak instead of particle board, I would do so. I wish all of the walking trees in Lord of the Rings could be oak trees. I want to travel to Oakland, for crying out loud!

My point is that I think oak is really a wonderful wood. I think all wood is outstanding, for that matter.

But sometimes it just goes too far.

Last weekend I sat down to enjoy 12 ounces of Boulder Beer's Cold-Hop British-Style Ale. The other offering that I have had from Boulder -- Mojo IPA -- is an excellent, perfectly balanced American IPA. Cold Hop, however, needs to tone it down just a bit.

First let me get into the stuff that's good about this beer. First of all, it is gorgeous. It is either a dark golden or a light orange, depending on your lighting and your preferred use of syllables. There is not much head, but there is a beautiful haze in the glass that adds some texture and hints at the thickness to come.

The smell ... oh the smell. There is a massive blast of magnificent, unexpected woody hops coming out of the aroma. Beneath that is the smell of a dry, grainy malt (I'm guessing an English malt, though I certainly am not smart enough to identify it). It's halfway between the aroma of a classic pale ale and an IPA. And I'm fine with that. There is a touch of oak in the scent, and it's pleasant but not overwhelming.

Then comes the sip.

There is one word that can be used to describe this beer: woody. The malt is so dry as to come off as almost stale. [Note: I don't know that this beer isn't stale, but it didn't really have any of the other characteristics of being old. It was released in 12 ounce bottles in August and I drank it in early September.] The piney wood in the hops are fine, really. I am a fan of woody hops, and as long as they are somewhat offset by another element -- like dry malt -- I can get behind it almost any day. But the heavy oak flavor is just too much. It's like wood on top of wood.

I should note here that I have no idea whether this beer is actually oak-aged or infused with any kind of oak product. All I know is what I taste, and for someone who enjoys the woody overload of hops in most beers, I have to say that the flavor here did not appear to come from the hops, but from somewhere else.

I have noticed that much like many overhopped Imperial IPAs, which choose to turn hops into a fetish rather than an art, so too have overly oaky beers become commonplace. This one is a bit too much for the likes of me. Combine this thick flavor with the thick, chunky feel, and this beer was one that I had to choke down.

I'm not calling this one an abject failure by Boulder in any way. This one is worth checking out for those who like a healthy dose of extra oomph to their beer. For those who enjoyed Dogfish Head's 120 IPA, this one will seem like a cold glass of lemonade after mowing the lawn. I, on the other hand, will move along politely.

Beer O' the Moment: Lagunitas Kill Ugly Radio

"You can't be a real country unless you have a beer and an airline. It helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer." - Frank Zappa

The arrival in the Capital Region of the deliciously hoppy West Coast style beers from Stone and Lagunitas a year or so ago was one of the highlights of the beer year in these parts. Sure, Stone is from sunny Southern Cali, and Lagunitas hails from the Bay Area, but we tend to think of them in a somewhat similar vein. In addition to mighty fine beers, both breweries also feature some pretty unique marketing approaches. Other than zealous use of hops as an ingredient, Stone is probably best known for their silk screen painted bottles featuring gargoyle artwork. That and the over the top haughtiness of their flagship Arrogant Bastard Ale packaging (helpful hint: you're not worthy).

Lagunitas is slightly less in your face - both with the hops and the attitude - but they do feature some pretty out there stuff. Witness either Undercover Investigation or Censored Ale if you need proof (helpful hint: one is named after an attempted government drug sting at the brewery, the other formerly had a name eerily similar to a popular Dr. Dre album from the early 90's). Lagunitas founder Tony Magee also happens to be a big fan of Frank Zappa. A big enough fan that the brewery is planning on releasing a commemorative beer for the 40th anniversary of each of the his many albums. Slightly ironic considering that this is in memory of a guy who said, "I don't give a [expletive deleted] if they remember me at all." Still, kinda cool, eh?

Last year's tasty Freak Out Ale (an IPA) was first, commemorating the - you guessed it - Freak Out! album from 1966. Tasty beer, yes, but not really all that memorable. The second in the series, Kill Ugly Radio, actually honors the 1967 Absolutely Free album, but word is that name couldn't make it past the ol' government regulators. The really good news is that, according to our highly scientific calculations, Lagunitas is due to put out at least two Zappa tribute beers in each of the next four years!

Back to our beer o' the moment. Kill Ugly Radio is a fairly light pale gold, especially for a Double IPA (that's Beer Advocate's classification, anyway). It has a wonderfully fresh, hoppy nose and a refreshing, crisp mouthfeel. The taste is slightly grassy citrus hops - a sassy blend of Summit, Horizon and Cascade - and it goes down mighty smooth with a pleasingly bitter finish. Not a lot in the malt department, and the hops aren't overwhelming. Not that that's a bad thing - this recipe definitely works. Really well done. At a reasonable $3.49 for a 22 oz. bottle, and a not too unreasonable 7.8% abv, this beer could be a regular staple of our fall line-up.

Lagunitas, you've done it again! We're looking forward to the remainder of the series. Here's hoping there will be a beer for each of the two dozen or so albums. We're becoming bigger Zappa fans already.

Beer o' the Moment: Mendocino Black Eye Ale

We've mentioned the wonders of the Mendocino East/Olde Saratoga Brewing Company on a few occasions. Their Mendocino Black Eye Ale is an interesting take on a traditional bottled Black & Tan. Rather than blending a stout with a lager like the Yeungling or Saranac bottled versions -- or even with a lighter ale, as in the famous Guinness/Bass pairing -- this one blends Mendocino Black Hawk Stout with Eye of the Hawk, an 8% abv American Strong Ale. Hence the name Black Eye. Get it?

Black Hawk is a fairly run-of-the-mill stout, but mixed with the tasty (and strong) Eye of the Hawk, it makes for a pretty interesting brew with a bit more depth than many others of the style. It clocks in at a relatively high 6.5% abv, and there are some definite hot alcohol notes at the start, courtesy of the strong ale, but it is surprisingly thin and a bit watery feeling in the mouth. It is slightly sweet, with an almost dark chocolatey bitterness at the finish. Almost. Not a perfect beer, but plenty interesting.

Due to our close proximity, this is a beer that we have enjoyed almost exclusively on a brewery fresh basis. It is available as a blend when both the Black Hawk and Eye of the Hawk are on draught in the tasting room, and in 22 oz. bombers from their cooler or in stores nation wide. The best experience we've had with this beer was the incredible Jack Daniels barrel aged version that seems to make periodic appearances in the Saratoga Springs tasting room. Given Mendocino's broad availability, Black Eye may be on store shelves in many locales on a slightly more aged basis. It is usually sold at popular prices, and is certainly worth a try should you happen across it.

Beer o' the Moment: Ommegang Ommegeddon

Being only an hour's drive or so from Cooperstown, home to the National Baseball Hall of Fame (and quite a lovely little town in its own right) is a not unattractive aspect of life in the Capital Region of New York State. Proximity to the fantastic Belgian-style ales put out by Brewery Ommegang is no small part of that. Truth be told, we probably don't take advantage of either the town or the brewery nearly enough. We'd been hearing rumblings for awhile about the release of their latest creation, Ommegeddon, so you can imagine our excitement when a 750 ml bottle labeled "Batch #1, June 2007" was generously delivered into our hands.

Here's what the brewery says about it on their web site:

We are happy to introduce our newest addition, Ommegeddon.

It’s our new 8% abv Belgian-style ale with a wild twist- a dose of Brettanomyces yeast and a blast of dry hopping. Ommegedon is a strong blonde ale with a sharp citrus flavor that, like the other Ommegang ales has a dry finish. It’s dryness and funkiness begat the name of Ommegeddon-for the time when the forces of light and dark battle for world dominion. It’s time for you to pick your side.

We weren't really sure what to expect from this beer, especially given the line "Funkhouse Ale with Brettanomyces" on the bottle. Not knowing much about the wild yeast strain Brettanomyces (hereafter affectionately known as Brett), we did a bit of reading on the subject. A small bit, but still, give a little credit, eh? I don't claim to be anything but a novice in the ways of Belgian brewing, but, hey, I'm willing to work at it! Basically, Brett, along with Pediococcus and Lactobacillus is one of the "big three" beer (or wine - if you're into that sort of thing) spoiling micro-organisms. Most of the time, when of these bad boys is present in your adult beverage, it means something went horribly wrong with the brewing process.

Under a skilled hand, however, these bacteria can mean wonderful things. Brett, in particular, is at least partially responsible for the flavours of such luminaries as Orval, Rodenbach, and Liefmans. It is known for the "sweaty" or "horse blanket" qualities it can impart. In a good way.

To learn more, check out this article by Tomme Arthur, head of brewing at San Diego's highly regarded Port Brewing, and lead visionary of their Belgian offshoot, Lost Abbey. Alternatively, just try a few Brett-influenced beers. We plan to do both, perhaps repeatedly. Previous experience with Ommegang's five mainstay ales has taught us that they certainly know how to brew in the Belgian style. Well enough that they are now Belgian-owned and a portion of their line has been brewed in Belgium over the past couple years just to keep up with production. The Ommegeddon proved to be surprisingly easy to drink, and not nearly as "funky" as I'd hoped. Or was it feared? It certainly has that familiar smooth and slightly sweet Belgian quality to it.

We found it surprisingly similar to some of Ommegang's other offerings; almost a blend of Rare Vos and Hennepin, with just a dash of something unknown and earthy. It is faintly sweet and spicy, but with an oddly pleasant dampness. A little hoppy. Dry, bitter finish. There is a lot going on, but it definitely drinks lighter than the original Abbey Ale. This easy quaffability belies the 8% ABV. A 750 ml bottle of this stuff could easily disappear in a hurry.

A Second Opion - from (our very own) Bill:

Well from what I remember it seemed like a Saison or farmhouse ale.

It had that kind of strong Belgian taste which I can usually take or leave,
but in this case I did like it. It had a certain sweetness to it, too, like
a light cherry (this is all based on memory, of course). The thing that I
liked most about it was how smooth it was; it didn't have that champagne
fizz that most of those Saisons have. That made it a far more pleasant
drink for me. I wasn't blown away by it, and for $13 way overpriced. But it
was exemplary for the style (which is a style to which I am not
particularly partial).

The label does recommend that you should "Cellar 6 Months for maximum enjoyment of Brettanomyces funkiness." This one is crafted in such a manner that the mild funkiness in the beer now might turn into something George Clinton would envy in a year's time. Having grown up on a farm, we fear not a whit the "horse blanket" flavour, so aging this sounds like a good plan. It is hard to justify (at least to the wife) the $12-15 price tag too often, especially with most of Ommegang's other offerings available for less than half that, but this is certainly something we'd love to try again in six months or a year when those wild yeasts have had a chance to go about their work.

Beer O'the Moment - Brooklyner & Schneider Hopfen Weisse

We are big fans of most of the offerings of Brooklyn Brewery in general -- and brewmaster Garrett Oliver in particular. It turns out that several months ago, Oliver hopped a plane to Germany to collaborate with the Schneider brewing company, both breweries decided to combine the best of German wheat flavor and American hops. (You can read the very interesting overview of how this happened at Cure For What Ales You. They do a better job explaining than we could.) The two breweries turned out the Brooklyner & Schneider Hopfen Weisse.

Recently, we had apparently had the proverbial horseshoe firmly lodged where the sun-don't-shine, because we were able to sample a 22oz offering from one of only two cases being offered in Upstate New York. (At least that's what the guy at the Party Source told us.) We were slightly skeptical only because there haven't been, in our experience, a lot of successful hop/wheat combinations. (And if you can think of any besides this one, please do drop a note.)

The look of the beer is striking color. It's a gorgeous cloudy golden yellow. There is a major top layer of gloriously foamy head. The radiance of the beer is really striking. It's bright and shining in color, and yet so cloudy. (My crappy camera-phone picture below doesn't begin to do it justice.)

The scent is heavy with both that slightly pungent wheat smell we all love so much, and also a strong orange peel. There is that slight hint of banana that you will get with a typical hefe weizen, but it's much more slight than usual The aroma is sweet, for sure, but it's also grounded by that thick yeast smell. It's quite nice, especially for a Hef. It doesn't have that saccharine sweetness that characterizes so many well-intentioned Hefes. We also do detect just a smidgen of hops, but we think this might be wishful thinking. That is until we take a sip.

Congratulations, universe, you win. The combination of German engineering and American know-how have created one hell of a hoppy hefe weizen. The initial sip has the familiar tastes of orange/wheat/banana that you will get from a Hef. This is not to say that these flavors are just ordinary, because they are near-perfect. Nice sweetness in the fruit and in the wheat, balanced by some dry yeast. If they would have left it at that, we would have been duly impressed with this as a hefe weizen.

Oh but those cheeky Teutons weren't done. At the swallow, there is a surprising waterfall of bitter, grapefruity hops. We must admit that this was both shocking and exhilarating. While the yeast and fruits are shaking your hand, the hops are waiting for you to look down so they can slap you in the back of the head. Really tremendous. And instead of that sometimes cloying fruity sweetness that some Hefs leave in the aftertaste, this beer -- like napalm perhaps -- leaves nothing but hops in its wake. Not since Wernher von Braun and NASA have Germans and Americans been able to create such a beautiful invention.

The beer is thick like a hefe weizen, with that milky thickness, but also leaves a nice bitter hop film. Smooth for style. It's more than the average Hef. The key is not that the hops are so strong, but that they create such a nice secondary balance to the sweetness of the malt.

One note: it may be recommended to try this entire beer in one sitting. Although the beer doesn't appear to lose any of its carbonation after opening (and then re-sealing with an air-tight stopper), it does lose a lot of its clarity. It is much cloudier, and more of a mustard color. I'm not saying this is necessarily a bad thing, but it isn't as bright, and looks more thick.

If you have the good fortune to pick up a bomber of it, go for it.

Beer o' The Moment: Stone Ruination IPA

Stone is one of the best breweries going, in this fair nation. Now unfortunately I have not had the means to get to Stone, which, alas, lies on the complete other side of the country, in the sunny California. Now if you live out west, especially in the southern California area, you should really take a trip to the Stone Brewery. Now if you are like myself, and getting there is not quite as feasible, you can, and should, check out their website. Stone has many happenings going on from Beer and Book Night to Mike's Beer Cheese Night (Harpoon's not the only one mixing cheese and beer) to movie night (Blazing Saddles is the next late night movie). Needless to say, it doesn't take long to see that the folks at Stone know what they're doing.

In fact they even manage to brew a few good beers here and there, one of them being the BOTM: Ruination. I happened upon the Ruination, at one of my favorite haunts, Clark's Ale House. The Ruination is a hophead's dream come true. Here's how the fellas at Stone describe this bad boy:

So named for it's "ruinous" effect on your palate! This massive hop monster has a wonderfully delicious and intensely bitter flavor on a refreshing malt base. One taste and you can easily see why we call this brew, "a liquid poem to the glory of the hop!" Those who seek, crave and rejoice in beers with big, bold, bitter character will find true nirvana in Stone Ruination IPA.


Couldn't put it better myself. The Ruination pours a beautiful amber with very little head. Although filled with hoppy goodness, the piney, hoppy smell is not more subtle than you may think, as it emanates from your glass. But once you dive it's like a taste bonanza! Whatever the heck that means? You can taste the hop and piney goodness, but there is a good flavor balance going on. The bitterness is poweful, but it doesn't "ruin" this baby from going down smooth. Maybe even smoother than other beers of the same nature. This is probably, without a doubt, the best IPA I've ever had. The guys at Stone sure do know their way around a fermenter. On my scale of swill to liquid awesome this rates a............LIQUID AWESOME!


Bottoms Up!
-Willie 3:16

Beer O' the Moment: Dogfish Head Festina Pèche

Dogfish Head is known for pushing the envelope when it comes to their beers, hence the motto, "Off-centered ales for off-centered people." There is Midas Touch Golden Elixer, originally called "the oldest known fermented beverage in the world," and formulated based on residue found in drinking vessels from the tomb of the real life King Midas, which supposedly dates to 700 B.C. Midas Touch was displaced in seniority with the introduction of Chateau Jiahu, a fermented beverage of rice, honey and fruit reconstructed from remnants in 9,000 year old pottery found in a Northern China province. 120 Minute IPA is a mind-blowing 20% ABV and 120 IBUs, and sells for roughly $10 per (450 calorie!) 12 oz. bottle.

Anyway, you get the picture; Dogfish Head is not afraid to push the envelope, or even to tear it wide open. It doesn't always work, but it ain't boring, either. We weren't all that enamored with their sour peach lambic offering, Festina Lente, at last July's Belgium comes to Cooperstown festival at Brewery Ommegang, but that doesn't a second peach-based beer, Festina Pèche, isn't worth a try.

Described on the label as a "Malt beverage brewed with peach concentrate," Festina Pèche is Dogfish Head's admittedly unique version of a Berliner Weisse, fermented with real peach juice. At 4.5% ABV, this is a bit stronger than is typical of this style, a real shock coming from these guys. It pours a pale straw yellow with a foamy white head that quickly disappears, leaving only a ring of lace around the edge of the Belgian-style chalice. The tart peach aroma is present, but not at all overpowering, as there are also hints of apple and wheat present. The taste is very sharp and sour, but with some dry sweetness coming through from the peach and malt. There is almost no hop presence detectable. This one is a very interesting drinker, definitely helped out by the strong sun overhead on a hot summer day. Though Berliner Weissebier is a low ABV style basically designed as an all day summer drinker, this version seems a bit too much to have more than a couple at a time. It did prove very quenching, and very different than most typical summer offerings, though. Did we mention that it is somewhat sour?

Dogfish Head compares Festina Pèche with Pinot Grigio, and recommends pairing it with chicken or fish, which sounds about right to us, as it definitely has a wine thing going on. Pick up a four pack during one of those unbearable dog days of August and see what you think. We promise you'll have a unique experience, at the very least.

What the brewer says:

A refreshing, neo-Berliner Weisse fermented with honest to goodness peaches to (get this!) 4.5% abv! Because extreme beers don't have to be extremely boozy! Available in 4-pack and draft during the sweaty months. Sadly, there are only two breweries left in Berlin still brewing the BerlinerWeisse style which is characterized by its intense tartness. There were once over 70 breweries in Berlin alone making this beer! In addition to fermentation with an ale yeast, Berliner Weisse is traditionally fermented with lactic cultures to produce its acidic or green apple-like character. It is delicately hopped with a pale straw color and served as an aperitif or summertime quencher. To soften the intense sourness, Berliner Weisse is traditionally served with a dash of essence of woodruff or raspberry syrup.

In our Festinal Peche since the natural peach sugars are eaten by the yeast, the fruit complexity is woven into both the aroma and the taste of the beer so there is no need to doctor it with woodruff or raspberry syrup - open and enjoy!

Beer O' the Moment : QPC Edition - #4

Amazingly, Saratoga racing season starts tomorrow, and that means it's time to wrap up our Quixotic quest for the perfect canned beer to occupy our cooler on our day(s) with the ponies. Our fourth challenger is something of a wild card, Ballantine XXX Ale. Legend has it that Ballantine was quite the tasty pale ale in its day, though those days are now long since past. In its current incarnation, Ballantine is owned by Pabst (though the label reads Falstaff), which itself is really nothing more than a corporate entity with a veritable who's who of formerly big name beers in its stable, most of which are now contract brewed for them by Miller. Pabst's impressive line of beers (not linkable, but seriously, check out these names) and lack of actual breweries is probably worthy of a post in itself, but we'll concentrate on the beer in hand for now.

Ballantine was founded in Newark, New Jersey in 1840 by Scottish immigrant Peter Ballantine, who had previously worked at a brewery in Albany prior to relocating to be closer to the New York City beer market. By 1877, it was the fourth largest brewery in the United States, and the largest that produced exclusively ales. The company struggled a bit and was sold out of the Ballantine family following Prohibition, but by 1950 had become popular enough to rank number three among U.S. breweries. The decline was fairly swift after that, as the brand was acquired first by Falstaff, which in turn was acquired by Heilman, which was soon acquired by Pabst. Pabst closed their last actual brewery in 2001, but the beers remain.

The very now "America's Largest Selling Ale". From the can, it pours a pale golden straw colour, with a finger-thick head that quickly dissipates to faint ring canned version that we purchased comes in an eye catching bright green aluminum ensemble decorated with an ovular logo bearing the famous Ballantine XXX Ale name, along with the interlocking three ring symbol (purity, body, flavor) and this dubious phrase: around the edge of the glass. The scent is a not unpleasant cross between faint hops and faint skunk, with a bit of sweetness underneath. That sweetness carries through to the flavour. It tastes not unlike a Genny Cream to be honest, which is certainly not a bad thing. This one is available at popular prices, proved to be surprisingly drinkable, even somewhat enjoyable, and it would certainly not be out of the question to quaff a couple while watching incredibly expensive horses race around in circles only to finish in the wrong order.

Contender: Ballantine XXX Ale
Style: American Pale Ale (sorta)
ABV: 5.5%
Price: $3.99 for six 12 oz. cans
Verdict: Room for a couple in our cooler

Beer O' The Moment - Fisherman's IPA

Fellow hop-heads, take note.

After brief flirtations with English Ales and Ambers, we're back to our one true love: India Pale Ales. You know, the beers that those of us with masochistic tendencies like to drink to punish our tongues. The kind of beers that make the hottest hot sauces at BBQ rib-joints so much worse. The kind that require full glasses of water in between to mellow out the harshness of the bitter, bitter hops.

And we found a surprisingly good one.

The Cape Ann Brewing Company is a seemingly small brewery located in Gloucester, Massachussetts. They make 4 year-round brews (Kolsch, Amber Lager, IPA and Winter Lager) and two seasonals (Pumpkin Ale and Doppelbock), all under the name "Fisherman's". Their Fisherman's IPA was a nice little session India Pale we tried since we liked the label so much.


Cape Ann Brewing's website describes the Fisherman's IPA thusly:

64 IBU's , 5.5% ABV. Same exceptional quality 2 row barley as the [Fisherman's] Brew [amber lager], flavored with 6 exotic hops for a distinct hop character! Well balanced and very flavorful.

We couldn't put it better ourselves. But we'll try anyway.

First off, the look of this beer is damn near perfect. It pours a big, thick and chunky dark orange. It's cloudy like a glass of cider. It has a big, proud head that just hits the rim of the glass without spilling. (How does it always know?) It's beautiful to look at. Even the lacing is good. It's the ideal IPA, visually. It's so good I almost didn't want to drink it, but you can't drink your IPA and keep it too.

The aroma is a fantastic-smelling cavalcade of piney and bitter hops, with that fresh-smelling "wet-hop" aroma. (You hop-heads know what I'm talking about.) The pale malt aroma is a nice counter-accent. There is also a surprisingly pleasant oak flavor added for no apparent reason. Looks good, smells good. How about the most important thing?

The flavor is seriously bitter, woody hops. The pale malt base is the perfect balance. The hops are seriously, SERIOUSLY bitter, but yet they have a nice sweet finish that grants mercy upon our ravaged tongue. The hops are wet and oily, just the way we like 'em. And that bitterness dulls as it warms, so all the flavor is there, but less of the palate-abuse toward the end. It does leave a bitter film on the tongue.

It's full-bodied and thick, but also goes down smooth; a difficult balancing act. Now, we're not going to lie to you and say you'll be able to tangle with this bitter old sea merchant all night long, but it's perfect when you just want a blast of hops, but also want it balanced -- as opposed to some overloaded, Pine-Sol smelling, classically over-hopped Imperial IPA.

This Fisherman is a bitterness you should catch.

Beer O' The Moment - Boont Amber Ale

As many fans of this blog(ger) can attest, we have never been a huge fan of Ambers and Reds. (We went through a Killian's Irish Red Lager phase when we were young and indiscriminate, but we never really went back.) However, we have recently been privy to several outstanding Amber Ales. One of the better Amber ales we have come across is Boont Amber Ale, from the Anderson Valley Brewing Company in Booneville, California. We have been somewhat enamored with many of the California brews (Stone, Lagunitas, Mendocino, North Coast and even the oft-confused Anchor Steam and Sierra Nevada), and for some reason Anderson Valley hasn't quite gotten the distribution -- or at least the presence -- as the other Big Boys have had in the northeast.

We have enjoyed a fine, if fleeting, relationship so far with the Anderson Valley offerings, from the dry, definitive Boont ESB to the wildly popular, extraordinarily hoppy and only slightly overrated Hop Ottin' IPA. Due to our own personal demons (red devils perhaps), we had shied away from ruining our lucky streak by introducing our palate to an unpopular element. Yet what we found was one of the two or three best ambers we've ever had.

First, the look of the thing. Two words: gor-geous. Its a very hazy amber-red color. And though there is not much foamy head or lace as it goes down, the look of it is so rich and deep that none of that matters. The smell is fantastic, with the dry and biscuity malt blending perfectly with some secondary (but potent) flowery and sweet hops.

The flavor has to be recommended if for nothing more than its balance. The two elements hit two different parts of the tongue. The malt is dry and really not very bitter (my usual problem with ambers/reds). The hops (see above) are the perfect balance, giving a little punch to counter the dry malt. As it warms up, an unexpected smoky flavor shows up. Where the hell did that come from?

This is what an Amber should be. Much like their Boont ESB, this seems to define the style. Though it is an American Amber ale, it feels very British, very refined. It's thick, but not chewy.

Here's hoping more of Anderson Valley's beers start making their way to the Northeast and Great Lakes region. If this offering is any indication, the west coast might be on to something.

Beer O' the Moment: QPC Edition - #3

Third in our quixotic Quest for the Perfect Can of beer is Phoenix Pale Ale from Philadelphia area brewer Sly Fox. The family owned Sly Fox Brewhouse & Eatery opened in the western Philly suburb of Phoenixville in December 1995. The brewery's name comes from the fox hunting tradition in the surrounding Chester County area. Head Brewer Brian O'Reilly came aboard in 2002, and Sly Fox has since experienced consistent growth, buoyed by several awards, included being voted third best brewpub in the country at a Beer Advocate event in 2003. As business continued to increase, a second location opened in 2004 in Royersford, PA, about 15 minutes northwest of the original location in Phoenixville. In addition to housing a brewpub, this new facility also added a bottling line, meaning that their beer could be distributed as far as Pittsburgh and Harrisburg, PA in both 22 oz. and 750 ml bottles. In 2006, they added the first canning line in the Mid-Atlantic region and, by the end of the year, were distributing into New Jersey, NYC and the Hudson Valley.

Phoenix Pale Ale is an American Pale Ale in a silver can, with a snazzy graphic depicting their fox logo rising from the ashes a la the mighty phoenix. When poured from the can into a pint glass, the beer gives off an orange-amber hue, with a healthy half inch of froth and a bit of bitter hop aroma. This one may be exactly the beer we've been looking for to accompany us to the race track. It's got enough balance, depth and complexity to keep us interested, but, at 5.2% ABV, it's not too overwhelming for a long session with the ponies. The clean, slightly bitter hop presence make it taste like an American Pale should: a cross between an ordinary Pale Ale and many IPA's. Sly Fox also puts their Pikeland Pils, Dunkel Lager, and most recently, Royal Weisse in aluminum. We've tried all but the Royal Weisse, and have been impressed. Nicely done, Sly Fox folk. And in a can, no less!

Contender: Sly Fox Phoenix Pale Ale
Style: American Pale Ale
ABV: 5.2%
Price: $8.69 for six 12 oz. cans
Verdict: Leader in the Clubhouse

Beer O' the Moment: QPC Edition - #2

Next up in our storied Quest For the Perfect Can is Snapperhead IPA from Butternuts Beer & Ale, a brewery housed in an old dairy barn in rural Garratsville, not all that far from Cooperstown. Butternuts was founded by a couple of guys from the now defunct Long Island Brewing company. They started shipping Porkslap Pale Ale and Heinnieweisse (a Hefeweizen) in March 2006. Snapperhead followed in the fall, and rumour has it that a milk stout, the exquisitely named Moo Cow Thunder, was released at that time as well, though we are yet to see it make an appearance in any of our local beer stores.

We've had a soft spot for Butternuts beers since they were first introduced. They are a small, somewhat local operation, they brew only in kegs and cans, and they have a certain chutzpah that we totally dig. It must also be mentioned that Butternuts makes their beers available at very reasonable prices: $5.99 to $6.99 for six, which is something that we wholeheartedly support. The problem is that the beers just aren't great, in our experience. We've tried the Porkslap Pale and Heinnieweisse a few times from a can, and it's just okay. Not bad, but not something you'd ever crave or bestow with the incredibly prestigious award on the line here. Snapperhead seems to fall into that same "solid" category. We were a little worried when we cracked the first can from this officialy sanctioned contest sixer, because the cans all seemed a bit too giving to the touch, as if they might have been compromised in some dark, islolated corner of a warehouse somewhere. They were also drizzled with a thin sheen of concentrated cola-esque syrupy goo. Welcome to flavour country, indeed. The first taste put to rest our fears of a beer gone bad. Despite the odd "softness" of the cans, it poured with a healthy head that disappeared quickly, leaving behind a fine glass of orange coloured, if not all that strongly hopped, India Pale Ale. Having sampled it a few times previously and already consumed five of the six official contest cans, we can say with some certainty that it makes for a pretty solid drinker, and the price is quite agreeable. Butternuts beers are still not what we'd like them to be, though they might offer some better qualities on draught. Sadly, a Butternuts brew on draft is something that we are yet to see, and one that, logically, given the brewers' Long Island roots, seems to be concentrated more in the metro New York area. Too bad, as it might be the ultimate litmus test of just how good these beers actually are. Perhaps a visit to the brewery itself is in order, eh?

Contender: Snapperhead IPA
Style: American India Pale Ale
ABV: (oddly, not revealed - we'll guess it at) 6%
Price: $6.99 for six 12 oz. cans
Verdict: Economic cooler filler