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.

November is....

What can I say? I've been busy figuring out how the organization I work for fits into the new make of the Minnesota legislature. It should come as no surprise that I'm pleased as beer-spiked-punch (ok, that's gross). The leadership posts of both the House and Senate are filled with advocates of early care and education (ECE): Senate Majority Leader Larry Pogemiller, former chair of the K-12 Committee, has always touted the benefits of ECE; Assistant Majority Leader Tarryl Clark lobbied for Head Start for years; Speaker of the House Margaret Anderson Kelliher has long promised promoting ECE when she's speaker; and House Majority Leader Tony Sertich was in past years a huge advocate of affordable child care.

In other words, my job became a lot easier with the results of last Tuesday, and even more so after the bodies picked their leaders.

Election season also means that it's winter beer season. Mmmmm, winter beers. Winter beers, in case you don't know, are usually darker ales, somewhere along the lines of a porter. But some breweries take the opportunity to try something new. Take Bells for example. They introduced their Winter White a couple years back, and I have to say I'm not a fan. I like White Ales, and no one does 'em finer than Bells, but not when it's 20 degrees out. Schells is another that likes to experiment with their Snow Storm. They did a cherry porter a couple years ago, a brown ale recently, and this year a Sweet Stout--which by the way is perfect, as most of their beer are.

Summit Winter is a real standard bearer for winters, as far as I'm concerned, but I have to say I was pretty disappointed this year. Instead of their usual dark spicy goodness, they brewed a brown ale. Granted, it was good for a brown, but I was really let down. Two other great solid winter ales this year are the Snow Cap by Pyramid and Wassail by Full Sail--although the latter was much better, in my opinion.

But by far The Best Winter Beer Every Year is the Anchor Christmas Ale. While the recipe is different every year, you can always taste nutmeg, juniper and, hm, coffee or chocolate or hazelnut or something. Incredible.

Back to Bells for a minute. If you don't want to try their White, please do not miss their Hop Slam, one of their limited release brews. As the name suggests, its full of hops. Like 10 percent alcohol slam worth of hops. Yeah, it's about $13 a six pack, but if you like bitterly hop-o-riffic brews, then don't pass this up.

So, in closing, it's an all around good November. And I'll try to get in at least one other post by Christmas...

Duluth or Superior? You decide.

You may have the noticed the unusually long lag time between the last couple posts. While it could be attributed to generally laziness (it wouldn't be the first time), it's actually because I was engrossed in some in-depth research for Capitol Brewhaha. While covering politics is certainly amusing, it is no where near as fulfulling as the effort it takes to find and learn about beer.

Case Study One: Norshore
My research first took me to Duluth and, more impressively, Superior, WI. I was dragged up north by a friend of mine who is soon to be married and wanted to usher out his single days where, I'm told, many of his better ones were spent. A visit to Duluth-Superior is not complete of course without a cashew burger and a fine beer at the Anchor Bar in Superior. Despite my lack of enthusiasm for New Glarus beers, I ordered a Spotted Cow from New Glarus Brewing. As the saying goes, when in Wisconsin....The more I drink this the more I enjoy it--it's a great session beer, and perfectly accommodates just about any meal.

I was anxious to continue my studies back at our weekend accommodations, where my keg of homebrew was finally going to be tapped. But thanks to the persistence of Altronix, a stop at Twin Ports Brewing was in order. Let me take this opportunity to say that the next time you're in the Duluth-Superior area and looking for some great microbrews, please pass right on by Fitger's Brewhouse, cross the bridge and go to Superior. Both have great beers, but the commitment to service and the happiness of their customers is on a much higher level at TPB.

Case in point: TPB doesn't normally don't open for business until 4pm on weekdays, so when our party of 12 pulled up at about 3:30pm, and employee (manager?) Steve Knauss was locking up and leaving the parking lot, after apparently just checking on some of the beer, we thought we were screwed. But no, he rightly sees the potential, turns around and opens the bar early. He proceeds to gives us free samples to help us decide what to order and puts on some good tunes, ensuring us that our satisfaction is his top priority. But the cherry on top was a private tour of the brewery. Granted, it consisted of standing in their one room brew room and him explaining the brewing process to us, but it was by far the best and most complete tour I've ever had. While I wish I could give you more insight into their beer--their amber ale sticks out in my mind as amazing--but really, the amazing quality of the beer was surpassed but the top notch service we received.

Compare this to Fitgers, who despite being told on several occasions over several weeks that a group of 20 was headed their way on this particular night, and subsequently giving us assurances that they could accommodate us, in the end, they couldn't. They didn't even try. Nope, they were understaffed on this Saturday night, and I guess didn't need our money. Needless to say, we ended up somewhere else for dinner.

But I digress. Back to that homebrew. I had agonized over transporting a five gallon keg of beer 150 miles, leaving it sit in a hot car for 4 hours, all the while keeping it cold. This was accomplished by keeping it in a garbage can with--get this--ice. Amazing stuff, this frozen water. Still, 7 weeks of cleaning and waiting and bragging, and the pressure is on. Literally. We got back to the resort we were staying at--nice blinds BTW--and I hooked the keg up to the CO2 tank, adjusted the pressure, and let it flow.

My heart raced, because the last time I sampled it, it was a bit off. Tasted a little moldy and mildewy. But this time? The time that mattered? The Bitter End was perfect. The smell was full of hops with caramel undertones. Even though I wasn't really sure how much pressure to put on it, the carbonation was right on, giving it a nice head and a velvety appearance. But what really made the difference? The taste. It was thick and chewy, and that hint of wet cardboard was washed away by the hops (although even my hop-timid friend JL had two glasses, so I knew it wasn't too over-the-top). The only problem with the beer was the amount; 5 gallons doesn't last too long at a party, and it was cashed by night fall.

Many more beers were sampled over the course of the weekend, but none could match the quality (and experience) at Twin Ports Brewery or the personal touch offered by The Bitter End. And that concludes the Norshore Case Study. Results? Duluth is a fine city to drink beer in, but don't neglect Superior.

Up next: Case Study Two: Munster, IN