Wednesday, August 27, 2008

Screwed by a Dog Fish

I recently pontificated about Dogfish Head brewing and their 90 Minute IPA as being one of the best double IPAs. This is saying a lot, as the market is flooded with great IPAs. Last night I had two of those great IPAs--Pliny the Elder from Russian River, care of Don, and Moylan's Hopsicle, one of the last remaining bottles in the Twin Cities I'm sure.

First, the Pliny. Whoa. Russian River is known for pushing the brewing envelope, and has made their mark by producing some wonderful sour/wild beers (I'm not a fan of the style--yet), but this Pliny is incredible. Bitter and hoppy yet superbly balanced. Great mouthfeel, full and rich, and an absolute all-around amazing experience.

The Hopsicle was the opposite--completley and utterly unbalanced, intentionally so to be sure, but an amazing curiousity and a nice treat. I could feel the enamle being stripped from my teeth. Glad to have tried it, but I probably won't buy another bottle.

Then, heading the advice to resist sharing some treasures, on the heals of drinking IPAs last night, tonight I popped open a 120 Minute IPA from Dogfish Head. I bought two 12 ounce bottles of this, setting me back $20. ($10 for a 12 ounce bottle of beer? What?) As you can expect, this is no ordinary beer. It approaches 20% abv., and pours a nice amber color with almost no head. The aroma is sweet and sugary, orange and raspberry maybe. Smells like a port. And...tastes like heaven. Sorta port, sorta beer. Really hard to classify. It'd be amazing to try this without knowing what it I was tasting.
Yes, one of the best beers I've ever had.

I put the other bottle away for another year or two at least. For sharing.
(Photo by Benito.)

Thursday, August 21, 2008

Saison Athene

One might not think of Florida as being a beer mecca--I surely didn't--until last night. A friend of mine, having missed my birthday outing, took me to the Muddy Pig for a beer, and was kind enough to agree to share a 750 ml bottle of Saison Athene from Saint Somewhere Brewing Company out of Trapon Springs, Fl.

It was easily one of the best Saison's I've ever had. Fruity and spicy and crisp, yet full of enough barnyard hay and grass to remind you that it's a Saison. I've never seen it on the shelf at a liquor store, but if I do, I'm buying a bottle or 12.

Monday, August 18, 2008

A little of this....

Whoa. One month. It is summer time, eh? I'm sitting here drinking one of the best double IPAs, Dogfish Head 90 Minute IPA, hopped continually for 90 minutes during the boil. 9% abv. Yum. Of course, you have to drive to Wisconsin to get it, but it's worth it.

(Every time I sit down at the computer to write a post about what I'm brewing or what I'm drinking or who I'm voting for, I get stuck over at my newest on-line obsession, Facebook. I can simply write a one or two sentence "status update," letting all my friends know what I'm doing, and it takes five seconds, as opposed to a half an hour at blogspot.com.)

While I've blasted Wisconsin time and time again, they do have access to a much broader range of beers than here in Minnesota. This month, Stone Brewing arrived in the state east of us, and it would be well worth your time to pick up some Ruination or Arrogant Bastard while passing through Hudson.

Tomorrow's my birthday, and I'll be whooping it up at the Happy Gnome, ignoring their inflated prices in exchange for thier amazing selection of beers. C'mon down and buy me one!

Homebrew Update
The saison is in the bottle. It came in at about 7.4% abv, and was amazingly smooth when I bottled it. Labor Day can't come quick enough.

Our first batch in the big brew kettle turned out pretty good. A nice drinkable pale ale, 5 gallons dry hopped and the other without. I'll let you know how they turn out.

The second batch was our India Brown Ale, this one made more like the extract version we did a year ago, with 5 ounces of hops, honey and brown sugar. It should be about 8% abv, with a nice hop bite after dry hopping.

Friday, July 18, 2008

Saison for change

My home brew supply is dwindling--or at least I'm not drinking a bunch of my dark brews that will be better in October or November. The hefeweizen is gone, soaked up at a party. I have one bottle left of a couple different lagers, and one of the brown pale ale. So what do you do? Brew!

Tony, my brew compadre, had time on his hands to whip out a couple batches, while I was saving the children at the Minnesota capitol. So as soon as he skipped town to climb a mountain, I brewed a Saison. It was certainly a challenge doing it myself, from planning the recipe to measuring the water to filling the carboy, but I enjoyed getting more into the science of it. My friend and award winning homebrewer Don provides good advice, and he sat in for the mash. In some ways I leaned on him too much, but it's nice to get another perspective.

The beer is still in the primary fermentor, but it's ready to age a bit in a secondary. I'm excited to try it, as I added some orange peel and went light on the hops, and hopefully the yeast character will be interesting and tasty. I've been drinking a lot of Saisons this summer, so it will be good to compare.

While this summer certainly hasn't been the brew summer I expected, due mostly to our switch to all grain, which take a lot more time, things are about to change. Tony bought a 15 gallon brew kettle, so we can whip out 10 gallons at a time. Tomorrow will bring our first batch in the kettle, a pale ale. Yay!

Saturday, July 12, 2008

Whisky Cask Ale

What do you get when you cross an imperial stout with old whisky casks? Heaven, that's what.

When my scotch-drinking friend Sandro rolled into town from Joyzee (say it out loud), we both thought it would be a good opportunity to marry the two, and we swung by my formerly estranged old employer-new favorite liquor store Thomas Liquors in St. Paul to pick up a few different bottles of imperial stout aged in whisky casks.

As you can see, all three were dark and oily. As soon as I poured them into tumblers, I immediately regretted the decision and I transfered them to tulip glasses, but only after sticking my nose well into the glass, inhaling, and then taking a sip of each. All were tasty, but I could tell I wasn't getting the full effect. My drinking companion agreed. After letting them warm to about 55 degrees, the flavors and aromas really came out.

First up: Ola Dubh Special 12 Reserve from Harviestoun Brewery in Scotland. Harviestoun partnered with Highland Park distillery to bring drinkers three beers, aged in casks that stored the distillery's 12 year, 16 year and 30 year single malts. The 12 year, at 8% abv had a little more alcohol taste than I prefer--especially compared to the 30--but was still super-smooth, with just a touch of smokiness. It smelled like melting caramel, with a touch of maybe raspberry. You could definately taste the whisky, but it was a lot more subtle than I expected.

We skipped the 16 in deference to both the 30 year and a chance to sample a different brewery's wares. The 30 had similar characteristics as the 12, only better. I had this on cask a month or so ago, and while it was was a lot creamier, it also had a lot more whisky taste. In the bottle all the flavors mellowed and blended, creating a rich, chocolately brew. Magical. And it should be at $17/bottle.

The final beer in our flight was an imperial stout from BrewDog Brewing, also in Scotland, also aged in whisky casks. Paradox Islay, using casks from the Ardberg distillery on the island of Islay, had incredible smoke from the peat that runs rampant on the island. I'm not a fan of smoked beers, but this one was a lot more tolerable, maybe because of the whisky overtones, or maybe because of the 10% abv. Still, the smoke was hard to get over, and while Sandro was a great drinking companion, teaching me a lot about scotch, I would have preferred to share this one with one or two more people.

While the Ola Dubh ("Black Oil") aged in 30 year old casks was clearly the finest tasting beer of the lot, the mouthfeel and aroma were more striking in the Paradox. I'd drink any of them again.

Monday, June 30, 2008

The Bros are back--both of em

Back when I first really got into beer, some 10 years ago, Two Brothers Brewing Co. was one of my favorite. Their Bitter End Pale Ale was top notch (so much so that I stole the name for a bitter I brewed for a friend), as was their Weiss. Unfortunately, their Minnesota distributor went out of business, and took with them the Bros, along with many other breweries: Lagunitas, Anderson Valley, Three Floyds, to name a few.

But slowly, some of them are making their comeback. Two Brothers are here, and some of their formerly unavailable beers are also here. I would suggest the Cane and Ebel Rye IPA, which is a hop bomb coming in at 7% abv. It kinda has some of the same characteristics as Bell's Two Hearted, but something different, something a little, rye-ey. The $12/4 pack is a little steep, but isn't totally outta line in this hop-starved market.
Southern Tier is also a great new brewery in town, producing mainly imperial, or strong, beers. An imperial pale ale, an imperial red, an imperial wheat, an imperial saison, an imper--you get the idea. They're all great, and a great beer for sharing.
Lots of good beers are arriving in Minnesota. Check 'em out.

Thursday, June 26, 2008

Yes, Virginia, VPs can win a state...and speaking of Virginia...

“to the extent they (presidential campaigns) have set about deliberately trying to add a state with a VP pick it has almost never worked.”

That's what savvy political observers are telling us everywhere we turn as names like MN's Pawlenty, VA's Webb or IN's Bayh get thrown against the wall. AND IT'S WRONG. These pundits provide as proof, MA's Cabot-Lodge in 60, MN's Humphrey and NY's Miller in 64, MD's Agnew in 68 and 72, MD's Shriver in 72, TX's Bush in 80 & 84, NY's Ferraro in 84, IN's Quayle in 88 & 92, NY's Kemp in 96, WY's Cheney in 00 & 04, and NC's Edwards in 04. But these examples have nothing to do with the answer to the questions: all had no chance to affect winning or losing in their home states and that was not why they were chosen.

Until 1980, Presidential candidates chose VPs primarily to unite ideologically and regionally diverse parties and swiping a state was low on the priority list. Uniting the party was urgent because that regional and ideological diversity was well represented on the convention floor where the decision would be announced. Moderate Eisenhower picked conservative western Nixon. Northern liberal Kennedy picked Southern conservative Johnson. Southern conservative Johnson picked Northern liberal Humphrey. Western Conservative Nixon picked Northern moderate Agnew (yes - Agnew had a progressive record in Md). Southern moderate Carter picked northern liberal Mondale. Northern moderate Ford picked conservative Dole. Western conservative Reagan picked moderate Bush. The attitude was “let me win this party nomination now and I’ll worry about winning a general later.”

Also nearly every election before 1960 was a rout so the concept of stealing a “swing state” would have been silly.

Things are different now. The parties are very homogeneous, regionally and ideologically, so uniting them is not as important. And since 1960, there have been only 4 complete routs out of 12 elections so the concept of significant swing states is very applicable.

Another argument that I now hear is that "No one who disagrees with a candidate on every issue would then vote for him because the VP was from his/her state. True enough, but again irrelevant. We're trying to win swing voters not hardcore supporters. And for those voters who haven't made up their minds in states like VA (Poll avg Obama 44.3 - McCain 43.8), OH (Obama 47 - McCain 42) or NM (Obama 48 - McCain 42), having a VP who they know and like seems likely to swing them.

In the instances where candidates tried to win states with a VP, they were QUITE SUCCESSFUL. Successful examples are Johnson’s TX in 60, Muskie’s ME in 68, Mondale’s MN in 76 and 80 (if there was ever an argument for VPs winning states, it's the map from 1980 where nearly the only islands of blue in the Electoral sea of red are Georgia and MN), Gore’s TN in 92 & 96 and Lieberman’s FL in 00. Bentsen’s TX in 1988 was a failure. Gore didn't carry his own state in 2000 because Monica played very poorly in the bible belt and Gore was seen by this time as a Northern liberal, even by his own state. But in 2000, Gore chose a jew - making a very direct play - not for CT but for Florida - which he actually won were it not for a few butterfly ballots for Buchanan. That’s a record of 7-1 in swing states.

New Mexico is the swingiest of states and it seems certain that Obama could put it away with the choice of its Governor - Bill Richardson - provided no scandals were uncovered. And if there is a “presidential” VP candidate who reinforces Obama’s strengths and bolsters his weaknesses from Ohio, Virginia, Colorado, Michigan or Florida, then the Obama campaign would be foolish to not heavily consider him or her.

I don’t know if Stabenow (MI), Brown (OH), or Salazar (CO) look presidential or have strengths that complement Obama, but choosing one of them in a close election could be the difference between winning and losing.

Tuesday, June 24, 2008

Quick update and the Sage

Ah geez, has it been a month since my last post? Well it's been a kinda slow month. I finished off a batch of hefeweizen--it was good, but not quite what I wanted. I welcomed the return of Surly CynicAle, a great take on a saison. And I'm planning my next batch of beer, an IPA I think.
Oh, and I got in a round of disc golf at the Surly Open. Darren and I joined Mag and Kris and Scott and Kat for a grueling 18 holes at Hyland Ski and Snowboard Area. Yes, ski area, so lots of hills. But the beer was flowing, and it was a good chance to get to know our partners better.

______________________________

You may remember a few years ago, I invited a friend of mine to post regularly at Capitol Brewhaha. That didn't last long. But I'm going to try again, especially given my lack of posts, and especially given my lack of political posts.

Without further ado, St. Paul Sage:

Hi everybody, I'll be guest blogging because I'm a political junkie and Eric has ...well...perhaps lost sight of the capitol as he looks through his amber waves of brew. I met Eric at post-session party and was impressed by his knowledge of beer and politics. I also got him so drunk that he agreed to allow me to guest-blog. I'm also writing because I'm a very good writer and I know a ton of shit that you don't. And mostly because Eric is letting me and I'm too lazy to write my own blog. I will never reveal my name (and neither will Eric) because I may occasionally say things that could be construed as mean about people who I like or admire.

Sincerely,

St. Paul Sage

Friday, May 23, 2008

Meritage

What's the pleasant version of the the word "anxious?" Positively anticipating? Excitedly looking-forward-to? Whatever it is, that's how I felt about celebrating my 10 year wedding anniversary at Meritage, the new French restaurant occupying the site of A Rebours on St. Peter and 6th in downtown St. Paul.

It took a few minutes longer for a our server to say hello and take our drink order (a free glass of wine by mentioning the ad in Metro magazine) than I would have expected from a restaurant of this caliber, but they easily made up for it by bringing some amazing sushi-style tuna tacos, gratuit. Seriously. They asked if we had been waiting long, I said "Yes, a few minutes," and BAM! Free tacos. I wasn't rude or assuming, and I was taken care of.

On to the meal.

My lovely-as-ever wife had the rabbit confit with tarragon pea sauce, and I ordered the pork chops with mashed-potato-like polenta. Both were simply amazing; if I'm paying upwards of $25 for pork chops, this is how I want them to taste. Yum-my.

The entire experience was enjoyable. The only thing that would take Meritage a step further is the beer list. Summit, New Castle, Stella Artois, and Amstel Light. Really? No Duvel? No Chimay?

Aside from that I would totally recommend Meritage. The quality as well as the quantity was spot on.

Thursday, May 01, 2008

Homebrew Update

As you may remember, in our brewing escapades, we brewed a mai bock with chinook hops, a hop usually found in American IPAs. A lovely hop for an IPA, but really, we learned that's where they should stay. Not made for mai bocks. At first we thought the beer might be infected, as it had a sort of a cooked brussel smell and tasted a little metallic. Not really what you want in a beer. We had kegged the beer, so it made sense that maybe one of the many parts was dirty.

[Yes, you have to sanitize EVERYTHING. The first couple batches I ever made I wore gloves and sprayed anything that might have some into contact with anything potentially dirty. I've let it slip a little. You pay me money for my beer? I'll put the gloves back on.]

Needless to say, we cleaned the the tap line, just to make sure. And the beer tastes better. Still a little metallic, but much better. Not your typical mai bock, and I'll probably never brew another one like this. But it taught me that a lot of beers are brewed the way they are for a reason.

Although a little ginger may have been good in it....

The 3rd bock from the same yeast is wonderful. It's almost a porter, a dark lager, kinda what I expected the schwartz to be like. Another 6 months will do it well.

We brewed a hefeweizen this past week. I'm not too much a fan of the style; it's nice a couple times every summer, but I'd rather have a good Saison. It's a perfect party beer though. I guess I have to think of a reason to have a party in a month or so.

Sunday, April 27, 2008

Yummy gruit

With rising hop prices, brewers have been looking to find other non-traditional bittering and aroma agents, such as heather, lavender, rosemary and pine sprigs, or gruit. These and other similar herbs have been used in lieu of hops in Scandinavian countries and Scotland for centuries, and their beers have seen a resurgent in recent years, irregardless (that's a word, right?) of hop prices.

So I picked up a bottle of Alba Scots Pine Ale, from Heather Ale Ltd. out of Scotland. From their website:

Introduced by the Vikings, spruce and pine ales were very popular in the Scottish Highlands until the end of the 19th century. Many early explorers, including Captain Cook, used spruce ale during long sea voyages since it prevented scurvy and ill health. Shetland spruce ale was said to "stimulate animal instincts" and give you twins. Alba is a triple style ale brewed to a traditional Highland recipe from Scots pine and spruce shoots pickled during early spring. Pure malted barley is boiled with the young sprigs of pine for several hours then the fresh shoots of the spruce are added for a short infusion before fermentation.

It was pretty darn good--not piney at all, but sweet and malty, almost Scottish ale. I'm excited to try other beers with herb mixtures. Gruit, here I come!

Wednesday, April 23, 2008

Cheese and Beer

Think wine and cheese were made for each other? Syeah, right. Try BEER. My friend and neighbor Don hosted a beer and cheese pairing this past weekend, with each guest bringing a beer and cheese. There was a great array of cheeses and beers available. We brought Fourme D'ambert, a creamy blue, paired with Rogue's Shakespeare Stout, and Avec Les Bons Voeux from Dupont (that's the beer....) with Bucheron, a French chevre (goat cheese). Both were great pairings. Other winning combos were Bell's HopSlam with an aged English cheddar, New Holland's Dragon's Milk (a strong dark ale) with a strong blue, and Don's home-made Helles with a Spanish goat cheese. What was clear is that while there are some general guidelines to beer and cheese pairings, they are easily broken, and quite forgiveable.



Don has some more great photos over at his Flickr page.

Monday, April 07, 2008

All grain IS all that

For the past couple months, my brew partner Tony and I have been talking about making the move to all-grain brewing, that is, no more pre-made malt extract. With extract brewing, you buy concentrated liquid malted barley, thick, gooey, sweet and expensive. 6 lbs is about $16, and it comes in a bunch of flavors, depending on the kind of beer you want to make: light, dark, pilsen, wheat, etc. I had often referred to extract brewing as being like buying pancake syrup instead of making your own.


Oh, was I wrong.


There are about 7-8 kinds of extract malts, and dozens kinds of grains, each of which can be roasted differently. All-grain allows the brewer to better control and determine what the end product will taste like. Of course it takes about twice as long, as you have to soak the crushed grains in hot water for an hour, and then drain off all the liquid and rinse as much sugar from them as possible.

We nailed the starting gravity at 1.052--really, anything that would have be within a few points of that would have been great. Time will be the test of course, but I have a good feeling about it. We're trying to recreate a brown IPA we made a while ago that was fantastic.

Speaking of IPAs, there's new one on the TC market that I highly recommend. The Crooked Tree IPA from Dark Horse Brewing out of Michigan is phenomenal. And if you can find it's souped up cousin the Double Crooked Tree, grab a bottle. They're about $13 for a four pack, and run close to 14%, so they should be shared and sipped, but wow. Barleywine-esque, in the same way that some barleywines are double IPA-esque. I'm saving one for a year.

Monday, March 31, 2008

Ruinator

I suppose every Minnesota blog is complaining about the 6 inches of snow we got today, after it was in the 40s and sunny yesterday.

Yup, it sucks.

Yesterday, I built a plastic cover for a hot box in my garden so that I can get those seeds in early. Helped Tony build his hop trellis (well watched really), and busted out the kids' bikes.

6 inches.

Thank god for Beer.

Our Maibock is phenominal. Better than the Point Einbock I have in my fridge, maybe even more enjoyable than Summit's version. I've also been working through the Dopplebocks. Schell's has a great one commemorating 150 years in existence , the first of eight Anniversary Series brews. And of course generally anything ending in -ator. Salvator, Consicrator, Primator, etcator......We of course brewed one. Got a name? Leave a comment. It will be ready in 5 - 7 months.

Monday, March 10, 2008

CRAZY

Yah. The 2008 legislative session is crazy. CRAZY. Hence the lack of posts. I'm here to tell you that it's crazy. The governor and the legislature are facing off, continually one-upping the other. The legislature got a couple good jabs in with the veto override and the boot to transpo commish Molnau. "Oh yeah?" responded the governor. "Here's a serving of some program cuts AND a tax cut!"

And while that is forefront on the media's radar, lots of other stuff is going on.

Like making beer.

Homebrew update

The first mai bock is quite tasty, but still could use a few more weeks. The chinook mai bock is in the keg, and the third bock is still bubblin' away. All from the same yeast.

We added some molasses to the schwarz bier, and I cracked my first one tonight. Whoa. Want a cookie? This one gets a few more months in the bottle. The porter--from the same yeast--was thick as hell when we transferred it, and in need of some serious age, 6 months at least. Maybe we'll find a bourbon barrel or something. We took the yeast from this one and made a dopplebock, which will sit until next fall as well.

The liberty lager was waaaaay fruity, like an apple, when we bottled it (with our new capper!). Good summer beer I hope.

Speaking of summer, time to start some ales and get the hop rhizomes in the ground.

Wednesday, February 13, 2008

Fermentin' Away


I think the photo says it all.

We've been re-using the yeast cakes from our beers, meaning that after we transfer one beer out of the primary fermentor to the secondary fermentor, we put a new beer--or wort really--right into the "dirty" fermentor, on top of yeast that's collected at the bottom of the fermentor. Some brewers will clean and rince the yeast and put it into a clean carboy, but so far we haven't had any problems. And we're not selling our beers to the masses. Yet.

It's still lager season. The Mai Bocks share a yeast, as do the the Schwarz and the porter. We should be able to get 6-8 beers out of each yeast packet we buy.


Thanks for the photo, Tony.

Saturday, February 09, 2008

Winterfest 08

Winterfest, the annual winter celebration of Minnesota beer, took place last night at the Landmark Center in downtown St. Paul. Sponsored by the MN Craft Brewers Guild, Winterfest is known for showcasing many of the more unique--and often higher alcohol--beers of local breweries and brew pubs. Don, Peter, Ryan and Dawn were great drinking partners, always willing to share their grabs, meaning more samples and overall lesser quantity. The full program is here, and here's a list of my tries:

Schell's
-Eisbock
-Dry-hopped Maifest Kellerbier

Barley John's
-Munich Dark Lager
-Belgian Triple
-06 Dark Knight

Brau Brothers
-04 Dubbel

Fitger's
-Park P0int Pilsner
-Imperial Pilsner
-Gale Force Cranberry Ale
-Edmund Imperial Stout, Bourbon barrel aged
-Blue Label Grande Reserve, Pinot Noir barrel Aged
-Bellnickle Wheat Wine
-Hair O' the Monk
-Mr Spock Eisbok

Flat Earth
-Winter Warlock golden barley wine

Great Water's
-Trippel Braun

Mantorville
-Stagecoach Amber

McCann's
-Prairie Porter
-Tripple Trouble

Minneapolis Town Hall
-Eye of the Storm
-Granny Triple
-Barrel Aged Imperial Stout
-Chocolate Rasberry Bourbon Stout
-Simcoe Pale Ale

Rock Bottom
-Fallen Angel Abby Ale
-Smoked Porter
-Silver Mullet Oatmeal IPA

Summit
-Cask IPA
-Cask Great Northern Porter
-Cask Winter

Surly
-Darkness
-Two
-Tea bagged Furious

Yup, 33 beers in three hours. Mind you, most pours were about 3 ounces. Your palate gets pretty burnt early on, so I generally tried to drink stouts and darker beers for awhile before switching to Belgian styles. My favorite stout/porter/ dark beer was of course Surly Darkness, but the ones from Town Hall were pretty good, as was the one from Fitgers. And the one from Barley John's was outstanding as well. Oh wait, that's all of them.

The standout Belgian-style beers were the Town Hall Granny Triple (aged on granny smith apples) or the Fitger's Blue Label Grande Reserve triple, aged in Pinot Noir barrels. I've long had a disdain for lambic-esque sour beers, so maybe this marks a turning point in my palate, as they both had qualities that I seem to have disliked in the past.

Another great event by the Guild. Good food (although bad setup), a mellow jazz band and I love the Landmark Center. Pics coming soon.

Sunday, February 03, 2008

$$$

You'll notice that the format for "Current Musical Endeavors" to your right has changed. If you're thinking of buying any of these albums, please link to them via my site and I'll get a few pennies. I was linking to Amazon.com previously, so I thought I might as well use their program and make a few bucks.....

Ah, capitalism.

Ah, the Internet.

Saturday, February 02, 2008

5 year olds for Obama

Dylan and I made the trek to the Target Center today, along with 20,000 other Minnesotans, to listen to Barack Obama tell Minnesotans why he should be president.

While Dylan enjoyed the train ride to the event, Golden Smog "opening" for Obama, the dinner at the Hard Rock Cafe after, I'm not convinced he was sold by the turnout, the speech or the enthusiastic crowd.

I was.

I was.

Caucus for Obama on Tuesday.

This Shit is Serious

Stouts have been on my mind a lot these past few weeks. Not just any stouts, but Russian Imperial Stouts. Imperial meaning big. Way big. Chocolate, toffee, roasted coffee, 10 percent big. They seem to have come to popularity in mid- to late-19th century, as the Empress of Russia was a huge fan of the style, importing stouts and porters for her and her crew. They can take extensive cellaring--25 years in some cases, but more often 3 or 4, or, if you're like me, a couple weeks.

I was working my way through some of the more readily available ones--Victory Storm King, Bell's Expedition Stout, North Coast Rasputin--to do a review, when I got an email inviting me to a private tasting of stouts at Thomas Liquors.

Now, I expected a few people, maybe 4 or 5 bottles. No, 8 people, 18 beers. I'm not sure if I'm happy or sad that I left my bottle of 06 Dark Lord from Three Floyds at home for another time. This is what the end of the night looked like:
If you can't read the labels, those are imperial stouts from (L-R):
Stone
Rogue
Southern Tier
Sprecher
Great Divide 07
Great Divide Oak Aged
Great Divide 04
North Coast
Bells Expedition
Bells Batch 7000
Nils Oscar
Milkeller
Surly
Fish Eye
Dog Fish Head
Ølfabrikken
Missing from the the photo:
Oskar Blues Grill & Brewery
Leinenkugels

Lots of crazy shit there. By the 5th or 6th one, the ability of my palate to pass accurate messages to my brain was seriously diminished, but I think my favorites were the Bell's 7000, Stone, Great Divide 04 and Surly. All dark, syrupy but smooth, complex. Least favorite was the Sprecher.

[Ok I gotta get this out. Sprecher has a problem with their water, maybe their yeast, or something. Most of their beers have an after-taste heavy in iron. Not pleasant. At all. It's unfortunate, because they produce several great styles which have a lot of potential, if it weren't for the rural water taste. You know what I'm talking about.]

But I digress. If you want to take in one or two, I would suggest heading to someplace like The Cellars which sells single bottles. Or throw down the $12 - $14 for a sixer of Bell's or Victory, and store several away for a few years. If ya don't like 'em, give 'em to me in a year or two.