A Quick Rant About IPA Day

•August 2, 2012 • 2 Comments

I love IPAs.   I especially love big bold Imperial/Double IPAs, but there is no damn need to have an IPA Day.  IPAs are ubiquitous.  You can’t swing an empty growler without hitting a new brewery’s IPA and for the most part, I am quite happy about that.  It’s great that the growth of the craft beer movement is showing no signs of abating.  I am also very happy that American’s palates are slowly but surely migrating from flavorless adjunct lagers to the far superior craft beer segment.  All of the positive aspects aside, IPA Day is a really mindless exercise.

Someone will gnash their teeth, rend their garments, and cry at the sky that IPA Day is a way to get people to try new beer.  Really?  No, no it’s not.  I know I like IPAs.  I have friends that proclaim that IPAs are their favorite style of beer.  Why do you think that we need to be convinced to drink an IPA?  Do you really think that your Coors/Miller/PBR drinker is suddenly going to dive into and enjoy Pliny the Younger or a Green Flash IPA?  At best, that person is going to be polite and say it isn’t to their liking and at worst, you have turned them off of craft beer.

Instead, I not so humbly suggest that we flip IPA Day on its head and have Different Beer Day instead.  Hop heads could challenge their palates on the subtle nuances of a geuze.  Belgian aficionados can explore the deep sweet depths of an imperial stout.  One could step completely off of the reservation and try some mead.  More importantly, we can introduce macrobrewery drinkers to gateway craft beers like Fat Tire (like I did with my step-father who is over 80 years old – it’s never too late to improve one’s palate) or Mama’s Little Yella Pils.

Stop reinforcing the norm. Buck the trend.  Shift the bloody paradigm.  Call it whatever you want, but for the love of all that is good with craft beer drink something different today.

Saúde!

Posted in Uncategorized
Tags: , ,

Men’s Journal Needs New Beer Writers

•July 23, 2012 • Leave a Comment

Anger can be a powerful driving motivator.  Anger has brought me back to my blog after a more than year-long hiatus.

I had become increasingly livid as I drove home from the day job.  Almost a week later, I am still seething. I had come across an article that Men’s Journal had published titled, “The 25 Best Beers in the World – Expert Advice”.   I thought this was an interesting title.  Given the vast number of beers around the globe and the numerous styles of the eminently delectable beverage, what could the criteria for such an article include in order to slim the vast choices to a meager twenty-five?  Given that this could be such a subjective list I had expected some qualifiers.  Instead, I was treated to this: “So for our beer survey, we asked craft-brew luminaries a simple question: What’s the best beer in the world?  Then we tried them all.  The result? A been-there, drank-that guide to the greatest brews on the planet, in no particular order.”

This should have been my first clue to the atrocity I was about to witness.  I shared this list on Facebook with a few of my fellow beer geeks and we speculated on how such a disaster could have been created.  Unless you are Michael Jackson or someone of that ilk, definitively stating that you can quantify the greatest beers on the Earth by opinion alone should inevitably lead to a lesson in the dangers of hubris.  Without further ado, here is Men’s Journal’s list:

Jolly Pumpkin Oro se Calabaza
Mikkeller Simcoe Single-hop IPA
Saison Dupont
Hells Schlenkerla
Schneider Aventinus
Sinebrychoff Porter
Hitacho Nest Beer
Kostritzer Schwarzbier
Ninkasi Total Domination IPA
Samuel Adams Nobel Pils
Brasserie de la Senne
Allagash Curieux
Dieu du Ciel!
Russian River Supplication
Dogfish Head 90 Minute IPA
Peak Organic Pale Ale
Amendment Back in Black IPA
Sierra Nevada Kellerweis
Hopworks Urban Brewery Organic Lager
Sly Fox Pikeland Pils
Olympia Beer
Samuel Smith Oatmeal Stout
Are there good beers on this list? Absolutely.  Pliny the Elder is certainly a great beer (and overrated – it is possible to be both) and is generally considered to be an exceptional double IPA.  However, this isn’t even the best beer that Russian River makes and that is the travesty of this list.  Out there, somewhere, is some poor soul who is aspiring to rise above the swill of the macrobrewery world and has been duped into believing that this list is the definitive guide to beers of the world.  There are breweries that do not belong on this list: 21st Amendment – I love their Fireside Chat Ale, but a top brewer?  No.  Samuel Smith’s Brewery makes a fine product.  Early in my pursuit of fine beers, I came across their Oatmeal Stout and it still holds a special spot on my palate, but they also do not belong on this list.  Samuel Adams.  No.  I and every other beer lover greatly appreciate what Jim Koch has done to improve the American Beer scene, but absolutely and unequivocally no.  There isn’t a beer produced by Sam Adams that is close to one of the best beers in the world.  Moreover, when the definition of a craft brewery needs to be changed so Boston Beer Company can stay in the club, it is past time to examine their true nature in the brewing world.  However, I digress; that is for another day.

As I raged to Red that evening, I stated that I could come up with a list of 25 beers that are easily better than the beers on this list.  I immediately recognized the folly of my words: she was going to hold me to it and I am now poised to fall on the same sharp sword of hubris that should be wielded to excoriate the writers at Men’s Journal.  Nevertheless, a great injustice has been set forth upon the world.  Someone must be brave enough to right these wrongs.

In no particular order, I submit my list of 25 beers that are better than the 25 beers posited by Men’s Journal.

Goose Island: Bourbon County Stout
Dogfish Head: 120 Minute IPA
Stone: Arrogant Bastard Ale
Russian River: Pliny the Younger
Tröegs Brewing: Nugget Nectar
Brouwerij Westvleteren: Trappist Westvleteren 8
Brouwerij Girardin: Gueze Girardin
Firestone Walker Brewing Co: Firestone XV – Anniversary Ale
Founders: Backswood Bastard
Aecht Schlenkerla: Rauchbier Urbock
Southern Tier Brewing Company: Choklat
Three Floyds Brewing Co: Lord Admiral Nelson
Boulevard Brewing Co: Tank 7 Farmhouse Ale
Founders: Kentucky Breakfast Stout
Deschutes Brewery: The Abyss
Bell’s Brewing: Two Hearted Ale
Ommegang: Hennepin
Brouwerij Het Anker: Cuvée Van De Keizer Blauw
Uerige: Doppelsticke
Lagunitas: A Little Sumpin’ Sumpin’
Great Divide: Old Ruffian Barley Wine
Bear Republic: Hop Head Rye
Brasserie Cantillon: Cantillon Gueuze 100% Lambic
Avery: Mephistopheles’ Stout
Hanssens Artisanaal: Oude Kriek
I can hear the clamor now.  There are a number of styles that I have not touched upon and I concede that very notable point.  However, that was not the point of this exercise; in fact, it touches upon a more important point.  Using only a handful of styles I am able to comprise a more quaffable compilation than some “craft-brew luminaries”.

Could a better list be comprised? Possibly and probably.  There are beers from other brewers, like The Bruery, that I am loathe to leave off this list.  In Portland, there are countless breweries and nanobreweries that may be (and are) making outstanding beer, but do not have the capacity or even the desire to ship to the East Coast.  This is to say nothing of the over 1,300 breweries in Germany.  One person alone can barely scratch the surface of the greatest beers no matter how you qualify a list.

I suppose in the end that is the point.  To dig deeply, you need to start with just a scratch, but some scratches are deeper than others.

Saúde!

Posted in Beer Review, Uncategorized
Tags: , , , , , , , , , , ,

Cocktails and Happy Hour at Mr. Rain’s Fun House Baltimore, MD

•March 6, 2011 • Leave a Comment

Yes, it has been far too long since I have blogged.  There are far too many interesting and wonderful things going on in the world of spirits, beer, and cocktails for me to have been away for so long.  Let us not speak of this again.

While I love my beer, I am a sucker for well made cocktails.  I would have been dipsomaniacally at home during the turn of the 20thcentury at the very heart of the golden age of cocktails.  With that stated, the 21st century isn’t too shabby.  The rebirth of the cocktail revolution is quite fortuitous with those with discriminating palates.  Some argue that the current rebirth started in the late 1990s, but I think the pendulum really began to swing about 7 years ago.

In 2004 the Algonquin Hotel in New York City – which was the regular haunt of one of my favorite dipsomaniacal heavy weights, Dorothy Parker – began offering a martini for the measly cost of $10,000.  This Vesper Martini (Lilet is substituted for the vermouth in this drink) is served with a one and a half carat diamond at the bottom of the glass.  It isn’t the diamond in the glass that caught my attention; it was the use of Lilet.  While I find a vesper martini not only an improper martini and a waste of a fine apéritif, at least the oft ignored Lilet had reappeared.  This is my long-winded version of stating, it’s nice to see quality ingredients going back into cocktails.  This brings me to the topic at hand: The Baltimore Sun’s Dining@Large ‘Starving Artist Happy Hour” at Mr. Rain’s Fun House in Baltimore.  While this event occurred more than a month ago, I would be remiss if I didn’t mention this affair.

While the food was very good, I will leave that to others to discuss because there is much to be explored with the libations.  The cocktail menu is pleasantly sizable and very inventive.  While it is certainly possible to order a classic cocktail, that isn’t the style of this establishment.  The menu and especially the cocktail menu reflect the eclectic surroundings of the building in which it resides: the American Visionary Art Museum.  Do not take the whimsy of the menu and surroundings to heart for these libations are deadly serious.

To begin, I must give a tip of my chapeau to what piqued my initial interest in this venture: The first item on the drink menu is a flight of cocktails.  It is a brilliant concept and as an individual who needs to taste as many new items as possible a boon of epic proportions.  This bravado is backed by the staff.  Our bar chef, Michelle, did an outstanding job.  She was knowledgeable and crafted a superb beverage.

Our adventure included a number of fabulous cocktails, but today I’m going to focus on one cocktail from each of Mr. Rain’s cocktail categories: the Earth and Fire from The Garden Variety selections, the English Breakfast from the Aroma Therapy selections, and the crown jewel of the evening: The Orchard from the A Cure for What Ails You (indeed!) selections.

I love that mezcal – while struggling – is battling with a pugilist’s determination to make its way into the mainstream of the spirit world.  Mezcal originates from the Mexican state of Oaxaca, although it is now produced in a few different regions in Mexico.  There are a number of differences between mezcal and its more popular cousin, tequila.  Both are made from the agave plant (although, tequila is only made with blue agave).  Mezcal is only distilled once whereas tequila is distilled twice and while it is generally accepted  that mezcal is not as smooth as tequila, mezcal has a beautifully smoky and complex flavor profile.  The complexity found in mezcal is only found in the most expensive high-end tequilas and even then, I generally gravitate towards mezcal and I am glad that mezcal was used in the aptly named Earth and Fire.

The Earth and Fire is a combination of Beet Infused Sombra Mezcal, Fennel Tincture, Cointreau Orange Liqueur, and Oregeno.

There is a distinct nose and hint of sweet earth on the palate from the beet.  This is quickly followed by the robust and powerful smoke from the mezcal.  The fennel tincture and oregano add a fabulous twist that incorporates a roundness that is reminiscent of an apothecary.  The last note from the Cointreau that completes the drink cannot help but remind me of one of my favorite cocktails, the Blood and Sand.

The English Breakfast is an amusing and refreshing libation that works well as an aperitif.  This combination of Hendrick’s Gin, Cherry Heering, Luxardo Orange Liqueur, mint, and Pimm’s No. 1 foam is an aromatic delight stylishly served in a metal martini ‘glass’.

It would be easy to muddle all of the complex flavors that are contained in this drink and end up with an overly alcoholic heavy tasting mess.  What I received was a cocktail that floated on gossamer wings to my tongue.  The mint surprisingly played well with the cucumber components in the Hendrick’s and was not only an aromatic treat, but was a refreshing change after some of the heavier cocktails.  The fruit components of the cocktail were just barely discernable, which is the absolutely correct intent.  The botanicals from the gin and the herbs from the Pimms dance friskily in your nose.  I would fully expect Puck to quaff several of these on a warm midsummer evening.

Despite my overwhelming delight with the aforementioned cocktails, The Orchard is an absolutely brilliantly crafted cocktail and has quickly arisen among my favorite cocktails.

The Orchard is comprised of Bulleit Bourbon, Lillet Blanc, apple cider, a cinnamon tincture, and maple perfume.  This beverage is where apples hope to go when they die.  As our bar-chef so astutely noted apple and bourbon are a perfect pairing and complement one another exceptionally well.  Cinnamon – also a natural pairing for apple – is a brilliant component to include in bourbon cocktails and I am ashamed to admit that I have not thought to include cinnamon more often.  Good cinnamon will act as a type of drying agent to bourbon, which often trends towards sweetness in cocktails and if one is not careful can easily fall over the precipice into the unwelcome realm of cloy.  For those that may have never used maple for anything other than breakfast victuals, it is an exceedingly tricky component to effectively utilize.  Maple is a very robust flavor and an unsteady hand can easily turn something from delicious to disastrous.  Luckily, our bar-chef has a keen eye and measured hand for the maple perfume was executed perfectly.  While the maple was clear and forward in the nose it was just barely perceptible on the palate.  The mouth feel is rich and slightly decadent without being sweet with overtures of vanilla from the bourbon and a touch of herbaceousness from the Lillet.

Mr. Rain’s Fun House is one of the hidden gems in Charm City and I am truly surprised that there is not more of a buzz around this establishment.  The food is creative, fun, and stylish while still very approachable.  The cocktails are a true joy.  I can only imagine that its location atop the museum have kept it somewhat out of sight and thus out of mind.  However, with the quality of products from this institution, I expect the feline to be released from the sack quite soon.

Saúde!

Posted in Restaurant Review, Spirits and Cocktails
Tags: , , ,

Infinium Bière de Champagne by Boston Beer Company & Weihenstephan

•December 30, 2010 • Leave a Comment

As I heard that Infinium was about to be released, I of course contacted Harry and sure enough he was able to secure a bottle for me.  Again, this is why it is important to have a good beer man.  Only 15,000 cases of Infinium were shipped to the United States and with all the hype, I was worried that I wouldn’t be able to secure a bottle.

Because of the expectations surrounding Infinium, I broke my own rule. I read and heard reviews about this beer before I was able to try it.  However, in my defense it was almost impossible to avoid the hype that led up to Infinium’s release.  This was to be a revolution; the brewing of a brand new beer following the Reinheitsgebot.

For those that may not be up on their 16th century Bavarian decrees, Reinheitsgebot was the German purity law as it pertained to beer.  The original law stated that only three ingredients could be included in beer: water, hops, and barley.  Some will recognize the missing and quite necessary and crucial component for fermentation, yeast.  Sam Adams and Weihenstephan give more than a wink and a nod to the fourth component.  They erroneously state on both of their websites that yeast was a part of Reinheitsgebot, which is a tad bit disingenuous.  Traditionally, the yeast would either be introduced from remaining sediment from previous batches of fermented beer.  If that failed, the brewers would then leave their beers to rest and – much how Lambics are formed – they would hope for spontaneous fermentation from wild yeast.  As it turns out, Infinium is not a brand new style of beer, but a Bière de Champagne. Strictly following Reinheitsgebot and creating a Bière de Champagne would be a near impossibility.  Bière de Champagne has a usual range of 10% – 15% ABV.  At this range, very specific high gravity yeasts are needed to achieve the desired result.  So, take their claim of following Reinheitsgebot with the appropriate amount of sodium.

My tangent and picking of nits aside, Sam Adams and Weihenstephan deliver this brew in a beautiful package:

Photo Courtesy of Kitchen Treats

Infinium pours a honey amber with a thick white head that has a touch of sandy color that lingers for quite some time before leaving thick and heavy lacing.  It has the mouth feel of a thin barlewine.  I expected some of the brightness and dry crispness of champagne on the nose, but it is distinctly absent.  Instead there is surprisingly malt with a touch of white rose and honeysuckle.  Like the nose, it is sweeter on the palate than I anticipated.  There is a very fine effervescence – perhaps too fine.  I think that perhaps greater carbonation would have balanced the initial sweetness to a degree.  There are distinct notes of grape and honey.  What is really surprising is the dry bitter finish.  It is long.  Red and I both noticed the bitter finish on our palates several minutes after we had last drank.  It wasn’t unpleasant, but it was quite unusual.  A very nice quality was how well Infinium held its carbonation.  Even two hours later there was nearly the same level of carbonation as when we first drank it.  I found it interesting that as Infinium warmed some of the sharpness from the alcohol (10.4% ABV) rounded, but make no mistake this is to be consumed cold.  As Infinium warmed, the flavors muddled and became muddy.  When it is cold the flavors are bright and intense, which is also very surprising as flavors tend to be muted by the cold.

Unlike most of the reviews I have read, I enjoyed Infinium.  It is far more complex than I anticipated and while I was surprised at the sweetness it is still a fine libation.  One could argue that it is a tad unbalanced and I don’t think that would necessarily be a mischaracterization.  I would have liked something to cut through the sweetness in the middle of my palate.  I think cellaring Infinium (yes, it is bottle conditioned) might help alleviate some of that problem.  Nevertheless, I feel that the long and strong bitter finish compensates for the initial sweetness.

However, with all of this stated, it isn’t worth the price.  Most offerings have Infinium priced around $25 and it isn’t worth the cost.  There are other beers in the same price range that I would choose over Infinium, such as Rogue 21.  I appreciate what Sam Adams and Weihenstephan have tried to do, but I would not go running for Infinium again at its current price point.

In short, is it worth trying? Absolutely.  Is it worth a repeat venture? No.

Saúde!

Posted in Beer Review
Tags: , , , , , , , , ,

Hot Buttered Rum: A Holiday Tradition

•December 22, 2010 • Leave a Comment

The holiday season is fully upon us and like most Americans the 12 O’ Clock household has traditions that help fill us with the holiday spirit.  However, the spirit that fills us in this household is rum (although Red has introduced a new tradition of making her own Irish Cream, which is positively enchanting).  Rum may have a bit of a checkered history in the United States, but for this New England native, nothing says the holidays like hot buttered rum.

Hot buttered rum made its first appearance in New England in the mid 1600s.  As New England became the hub for rum distillation, some contend that this wonderful libation was the evolution of what I can only imagine was a horrid beverage, buttered ale.  However, I tend to disagree with this line of thought.  The traditional toddy, which is made with sherry, mulled wine, cider, or whiskey, is much closer in function and design to hot buttered rum than buttered ale.  Both hot buttered rum and toddies are served warm and incorporate a liberal use of spice in their composition.  Moreover, given the tremendous popularity of toddies in Europe during the American Colonial Era it stands to reason that as rum became more prevalent it would replace the other spirits in the New England toddy and that is how the hot buttered rum came into being.

There are different variations on the how to make hot buttered rum.  I have come across several traditional recipes that call for buttered batter to be included in the drink.  I don’t assemble mine in this fashion, but it can be delightful when it is implemented properly.  I use a recipe that was passed down to me from an old crotchety Puritanical New Englander who claims it comes from a family recipe that spans a couple of centuries.  I cannot confirm to the authenticity of his claim, but I can confirm that it is absolutely delicious.

Colonial New England Hot Buttered Rum

Photo Courtesy of Kitchen Treats

2 oz Dark rum
2-4 Tbsp brown sugar
1.5 teaspoons of butter
2 oz boiling hot water
1 pinch of nutmeg
2 pinches of ground clove
1 cinnamon stick

The secret, if there is one at all, is the high proportion of brown sugar and butter.  I don’t have much of a sweet tooth and rum is already sweet enough for my taste so I err on the side of less sugar, however many recipes call for the larger amount, which is why I have included it here.

However, with this stated, I need to take – once again – a quick aside.  I have never, ever had anyone say anything about the perfection that is my  hot buttered rum, until this year when Red and I were trimming the tree.  As I serve the first round of drinks, Red takes a sip; she then goes to the kitchen; retrieves some sea salt and applies it to the top of her drink.  She then proceeds to declare how much better the drink has become.  I was appalled.  This is a classic drink that certainly has stood the test of time.  Well, once again her superior pallet had won the day.  Once I had done some additional research to some of the classic hot buttered rum recipes, almost all of them called for just a touch of salt no doubt to cut through the sweetness of the rum and sugar and to penetrate the richness of the butter.  So, while the recipe above will stand on its own, this almost perfect libation will absolutely be enhanced with the inclusion of a half pinch of sea salt as a finishing touch on the beverage.  It appears that I should have lived by the old adage that a good (bar) chef always leaves out one ingredient from their recipe when it is shared.

One last point that I feel is important to note is the dark rum that is used.  I know that there are many people who use light or spiced rum in their designs.  To me this is a grave error.  Light rum does not have the complexity and depth of dark rum and doesn’t belong in this drink.  Light rum serves no function other than an alcolic bite to the drink and the subtilities of the young rum will be completely lost in this potion.  While I can understand the desire to use spiced rum, this is also an fatal error.  Spiced rum is also not aged nearly as long as dark rum and the spice that has been incorporated will be diluted when they are introduced to the other ingredients.  It is imperative that you only use dark rum for this libation.  Dark rum is aged longer than gold rum and is almost always aged in charred barrels.  This imparts a beautiful complexity, depth of character, and spiciness that makes it the absolutely clear choice to use for hot buttered rum (and for consumption in general).

So, for many of us, in a couple of days we will throw another log on the fire, grab some wrapped gifts from under the tree, and enjoy in some revelry.  I can think of no better drink to have at my side than my trusty New England stalwart and I am looking forward to many more years of extending a tradition with a cocktail that has spanned centuries.

Saúde!

Posted in Spirits and Cocktails
Tags: , , , ,

There Are Oysters in My Beer

•December 1, 2010 • Leave a Comment

After a multi-day work trip to Raleigh, North Carolina, I decided to unwind with a new beer upon my arrival home.

Over the Thanksgiving weekend I was visiting my in-laws and we took a trip to the 9th Street Italian Market in Philadelphia.  As we were approaching 9th street, Red noticed a sign that read The Craft Beer Store and promptly brought it to my attention.  We made a note to examine the establishment on our return trip.  While I was not overly impressed with their selection or prices, they did have one beer I had not seen before: Island Creek Oyster Stout from Harpoon’s 100 Barrel Series.

The premise of the beer is certainly a unique one: incorporate oysters in the brewing process of the stout.  This beer contains oysters from my native state, The Commonwealth of Massachusetts, which not coincidentally is also the home of Harpoon brewery.  I feel it was my duty as a native New Englander to give the beer a go.

The Island Creek pours a deep dark black with a light sandy head.  The nose is sweet with malt and very sweet coffee notes.  After the very sweet nose, I am expecting a very malty sweet rich mouth feel.  Instead, I am welcomed with bitter chocolate that is a nice juxtaposition from the sweet nose.  The flavor expands and rounds throughout the mouth with smooth warm malts that are only slightly sweet and the finish is a slightly mineral and perhaps with a touch of salt on the tip of the tongue.  The mouth feel is smooth and drinkable without being thin.  Although, it has a relatively low in ABV of 5.5% there is just a touch of heat from the alcohol.

The Island Creek Oyster Stout won’t blow you away, but you won’t be disappointed either, this is a solid after dinner winter brew that will work well with a variety of dishes.  This subtle richness of this beer will pair excellently with a well aged gruyere, but could also hold well with chocolate dish because the 35 IBU and touch of mineral will cut through some the richness while the coffee notes will play will with the chocolate.  I will even go out on a limb and recommend this with a gamey stew.  I can see this stout holding up well against a hearty lamb.

Enjoy the flavor the oysters bring…

Saúde!

Posted in Beer Review
Tags: , , , , ,

Double Bastard Ale by Stone Brewing Company

•November 22, 2010 • 1 Comment

It’s no secret that I am an unapologetic fan of Stone Brewing Company.  Since 1996 this brewery has consistently delivered brilliant beers.  Indeed, some of their libations pass as currency.  About a month ago, I was fortunate enough to be acquainted with a Baltimore Ravens fan and when his team was set to battle my beloved New England Patriots he foolishly wagered a six-pack of Stone’s Ruination IPA on the outcome of that gridiron mêlée.  It is suffice to state that all my wagers should result in such delicious victory.

Nevertheless, I digress from the topic at hand, Stone’s Double Bastard Ale.  In addition to their outstanding regularly produced beer, Stone also releases limited runs that are released annually or in the case of our ale today, seasonally.  Stone’s Double Bastard is released in November and has done so annually since 1997.

This is not an ale for the faint of heart and the bottle duly warns those who may be faint of palate.  From the bottle:

Warning: Double Bastard is not to be wasted on the tentative or weak.  Only the worthy are invited and then only enter at your own risk. If you have any modicum of hesitation DO NOT buy this bottle.  Instead leave it for a worthy soul who has already matriculated to the sublime ecstasy of what those in the know refer to as “Liquid Arrogance”

If you have never had any of the Stone beers, prepare yourself.  Stone truly makes extreme beers and for that I am exceptionally grateful.  The regularly available Arrogant Bastard Ale is above 100 IBUs.

<Sidebar>

The IBU is a take on the European Bitterness Unit (EBU).  Quantifying the bitterness in a beer was once a less than perfect science.  However, IBU and EBUs are measured through the use of spectrophotometry.  Yet, even this can yield results that will not necessarily equate to the experience on one’s palate.  While a spectrophotometer can accurately measure the bittering units in a beer it doesn’t take into account the other components of the beer, specifically the malts.  An English Special Bitter will have a lower IBU than an Imperial Stout, yet to anyone’s palate the ESB will clearly taste more bitter than the ESB.  21st Amendment’s Back in Black labels itself as 65 IBUs, but its aggressive malts masks much of the hops

<End Sidebar>

The 2010 Double Bastard Ale is an American strong ale.  It is an aggressively hopped ale, but is brilliantly balanced with malt.  It pours an enticing amber mahogany.  There is minimal lacing in my brandy snifter, but the viscous barley wine style pour style still imparts a beautifully sweet and bitter nose.  There are wonderful subtle floral notes that linger on the peripheries of warm brown sugar, dark fruit, and ripe banana, but they are wonderfully cut with brawny interjection of bright citrus and pine.

Double Bastard Ale

Photo Courtesy of Kitchen Treats

With the ‘Bastard’ moniker, I expected a stark bitter bite.  Instead, I was treated to a well balanced ale that has the full mouth richness of a barley wine that exhibits flavor components of molasses, fig, and pineapple that is rounded with baking spices and a touch of pine.  The minimal carbonation contributes to the richness of the ale.  There is only the tiniest hint of heat form the 11% ABV of the ale and it only serves to accent the luxuriousness of the ale.

I fully imagine this ale will age exceptionally ale.  While I can only speculate, the robust molasses will enhance the fruit flavors as they blossom with age.  If you decide to cellar this ale, Stone recommends that this ale be cellared at 55 degrees, which should be right in line with other ales and wines in your cellar.

Once again, Stone serves up a winner with its 2010 vintage.  Find one and enjoy.

Saúde!

Posted in Beer Review, Uncategorized
Tags: , , , ,

« Previous Entries
 
Follow

Get every new post delivered to your Inbox.

%d bloggers like this: