Photos from Yellow Springs Brewery opening

File this under, er, better late than never. 

I was out of town the weekend the Yellow Springs Brewery opened, so I missed the big bash. Luckily, Jared was there to snap a few photos and take some notes. 

The grand opening saw a steady stream of patrons from the minute the door opened until hours later, at closing. Limited seating in the capacity crowd, but guests didn't seem to mind. Lots of YS residence and Dayton locals showed up to support the brewery. 

Great beers, all which were clean and crisp. The Captain Stardust Saison, which was a later tapping, kicked first. The 6.5% ABV draft had a nice floral note. Other noted favorites were the Dark Mild (3.9% ABV) English-style ale and the Porter (5.8% ABV).

I'm hoping to make a trip out there soon. I've been able to try a few of the beers on tap around town and have been very impressed. Until then, I'll just have to gawk at these pics from the opening. Nate, Lisa, and Jeffrey seem to have a good thing going. 

Fizzy Green Beer is for Wussies

Happy Saint Patrick's Day! The family is clad in green and the boys ate their customary green-dyed breakfasts (this year, it was Blarney Cereal, which is just regular cereal with green dye in the milk. Gross, but the kids love it).

Green dye is fun for the kids, but it has no place in beer. To avoid it, check out my alternatives to green-dyed Budmillercoors in this week's Dayton City Paper. All are good alternatives, but my personal favorites are Guinness Extra Stout (I know, obvious choice, but classics are classics for a reason) and Conway's Irish Ale from Great Lakes Brewing Company.

Technorati Tags: St. Patrick's Day, Murphy's, Guinness, Great Lakes, Heavy Seas, Wexford's, Saranac, Irish Stout, Irish Red, beer, craft beer, brewing

Belgian Beer Review 15: Drie Fontein Oude Kriek

A relatively newbie to the spontaneously fermented Belgian beers, I only recently discovered Armand Debelder. Joe Strange has several notes about the master lambic and geuze blender over at Thirsty Pilgrim. It was the post announcing the brewery's intent to stop brewing, start distilling, and go back to blending that caught my attention. I read the post with great interest, given my current expedition, and figured maybe somehow I'd be able to get my hands on a bottle of Drie Fonteinen if I was lucky. My family and I are traveling to the east coast at the end of this month and I thought I *might* be able to hunt down a bottle in NYC or Boston.

So it was a pretty big surprise when I stumbled upon it at Belmont Party Supply, the craft-beer mecca literally within walking distance of my house. Not only that, but they have both the Oude Kreik and the Oude Geuze. Picked up the Kreik, and on the next trip need to get several bottles of the Geuze--some for now and some to set aside.

A note about the beer, since with the exception of the beer geeks in my audience (although if you've stayed with me this far into this post, its probably time to admit you might be one), aged, blended, sour fruit beers aren't ones most folks have tried. Lambics and Gueuze beers are oddities of the beer world, in that they rely most heavily on the local micro flora to achieve their distinctive sour flavors. In addition, these beers are aged for years in oak barrels and are prized not only for their individual flavors, but for their ability to meld with other vintages. Like meritage wines, the young and aged lambics are blended together to draw out the best of both beers (a gueuze being merely that blend). In addition, to increase the types of flavors available, fruits--notably sour cherries or raspberries--are added. Odd as it sounds, the results are incredible. Intense and at the same time palate cleansing, the straight beers are the Limburger cheeses of the beer worlds and the fruit beers are the sorbets.

Brewery: Brouwerij Drie Fonteinen (via Google Translate, since source page is in Dutch)
Brewery Location: Belgium
Beer: Oude Kriek
BJCP Style: 17F. Fruit Lambic
Serving: Bottle

Appearance: From the time I uncorked the tiny 12 oz bottle, I knew I was in for a treat. Pours a rich cherry red with a rose-colored bubbly head. The picture doesn't do this beer justice--it is a beautiful beer.

Smell: Surprisingly, although present, the cherries don't overpower. Instead, they blend well with the sour barnyard character of the lambic to create a very balanced bouquet.

Taste: Sometimes sour fruit beers can be too over the top. In fact, I've had enough disappointing ones that I approached this one a little apprehensively. I could not have been more wrong. This beer is fantastically refreshing. Sour beers are intensely refreshing, in the way a tart pink lemonade can be in the middle of a sweltering July afternoon. The fruit adds depth to the sour, and mellows out the funkier flavors to make this incredibly thirst-quenching.

Mouthfeel: A very dry beer with a clean finish, which is a bit surprising given the boxes of cherries that I know went into this ale.

Drinkability: These beers won't be around for too much longer and it seems unlikely that you'll be able to get Debelder's blends stateside, so pick up a few bottles now and stick them under the stairwell for later. Although only 6 percent, they'll keep for up to ten years from the bottling date. Just don't get them at Belmont. I've got dibs on those bottles.

Technorati Tags: Drie Fonteinen, lambic, kriek, oude kriek, Armand Debelder, sour ales, beer, craft beer, brewing, homebrew

Belgian Beer Review 14: Rochefort 10

I took a break from scrubbing bottles for my dubbel to try another Trappist ale--this time it was Rochefort 10. I know folks who swear by this beer, some going so far as to rank it the best Belgian they've ever tasted. It's been so long since I've had this beer that it's essentially like tasting it for the first time.

Brewery: Brasserie de Rochefort (Abbaye de Notre-Dame de Saint-Rémy)
Brewery Location: Belgium
Beer: Rochefort 10
BJCP Style: 18E. Belgian Dark Strong Ale
Serving: Bottle

Appearance: Pours charcoal brown, with bright, vivid tan head that dies quickly

Smell: A big complex nose present as soon as the cap is open; chocolate and coffee mingle with dark fruit esters, layered over a spicy alcohol foundation

Taste: Yeasty and dark fruit flavors meld with spicy hops and chocolate malt. There is the slightest hints of sherry oxidation, and as the beer warms, alcohol becomes more present around the edges

Mouthfeel: This beer has a sharp bite, in a way that one might expect from an artisanal Vermont cheddar.

Drinkability: Pleasurable but not as much so as I was expecting. Don't misunderstand--this is a solid beer. However, I had been expecting a melange of exotic flavors, and while this beer was complex, it was complex on the side of darker, richer aged flavors. I'm not sure the age of the bottle, but it hinted of beer that had been cellared for some time. Reading through reviews on sites like BeerAdvocate, my experience seems to differ from those of other drinkers, so perhaps this beer is a good candidate to cycle back to.

Technorati Tags: Belgians, Rochefort, Rochefort 10, Trappist Ale, quadrupel, beer, craft beer, brewing, homebrew

Belgian Beer Review 13: Achel Blond

Achel is one of the smaller, lesser mentioned Trappist breweries. I've seen their beers on the shelf for quite some time, but passed by them not realizing what I was seeing. Decided it was finally time to try one.

Brewery: Brouwerij der St. Benedictusabdij de Achelse
Brewery Location: Belgium
Beer: Trappist Achel 8° Blond
BJCP Style: 18A. Belgian Blond Ale
Serving: Bottle

Appearance: Huge white head; body of beer light copper in color

Smell: Heavy alcohol in nose, with skunky overtones. This bottle was dusty--was it sitting on the top shelf for too long?

Taste: Despite any skunky nose, this beer is delicious. Pale malts, with mellow hops, and a slight grassy note in the finish. Spicy notes throughout.

Mouthfeel: Full bodied, with dry finish

Drinkability: This particular bottle may be slightly skunked, but it's still very drinkable. Much stronger than the taste would imply. I've read that the Bruin is the best of the Achel breed. If this is a taste of what's to come, I'm intrigued.

Technorati Tags: Belgians, Achel, Blond, beer, craft beer, brewing, homebrew

Belgian Beer Review 12: Grimbergen Double Ale

Headed to Belmont Party supply to pick up the next round of Belgians. Picked up some Trappists and some singles of other interesting, but perhaps less hyped Belgians. Are these quieter beers hidden gems?

Brewery: Brouwerij Alken-Maes
Brewery Location: Belgium
Beer: Grimbergen Double Ale
BJCP Style: 18B. Dubbel
Serving: Bottle

Appearance: Dark, nearly opaque with sturdy tan head that recedes faster than one expects

Smell: Not an overwhelming nose; subdued, with some malty and dark fruit notes, metallic overtones with slight alcohol esters, subdued nose

Taste: some vanilla and caramel malt, sweet with little hop bitterness, but not a ton of depth. Sharp metallic notes that fade as beer warms, replaced by malty character

Mouthfeel: Although this is a malt-forward beer, it's a little thinner than some other dubbels I've tried.

Drinkability: A drinkable, but not at all challenging, example of the style. If a Belgian beer can veer toward the pedestrian, this one does. It's not a bad beer compared to the BudMillerCoors paradigm, and I'd be willing to recommend this to someone getting their feet wet on Belgians, but this isn't one I'm likely to return to. This bottle is slightly less expensive than other examples of the style, but I'd rather pay a bit more and get a bit more in return.

Technorati Tags: Belgians, Dubbel, Grimbergen, beer, craft beer, brewing, homebrew

Belgian Reviews 10 and 11: A Pair of Westies

Knowing several beer geeks and knowing how beer geeks salivate over Westvleteren, the Trappist beer only served at the monastery and accompanying the cafe across the street, my boss decided to venture into the grey market for a few bottles. I had stunning shots of the Westvleteren 12 and 8, but thanks to my iPhone bricking out and losing any unsynced photos, a narrative will have to suffice.

Westvleteren 12 tops most of the beer rating website's top beer lists, with the Westie 8 somewhere in the top 10. Is it because these beers are so rare and such a pain in the ass to even get a sample of, or is there something intrinsic about the beer itself that gives it its grail-like fame?

This was the question we sought to answer when, a few Fridays ago, my boss stopped in with a bottle of the 8. His shipment of assorted hard to find Belgians had arrived and he had tried the Blonde the night before and was suitably impressed. Wondering what the rest of the line was like, he shared the 8.

The Westvleteren 8 is a Trappist Dubbel--a brownish ale with tight, tiny carbonation. It gives off a perfumy aroma, with slight caramel and phenolic hints of alcohol. The taste is well-blended, subdued caramel malt accented with complex florals, and a dry, powdery finish. The beer is easily drinkable and hides its alcohol well.

After nearly finishing the 8, curiosity got the best of us and we headed to the fridge to crack the 12. The 8 was a solid beer--perhaps not the best beer I've ever had, but so smooth and complex that I wondered how the 12 could top it.

I was pleasantly surprised. The 12 is a difficult beer to describe--to call it complex and nuanced oversimplifies it. There are so many flavors, all wonderfully blended, but all distinct in their own rights.

Like the 8, the 12, a Quadrupel, is a brown beer, this one with a billowing tan head. An assertive vanilla first dominated the nose, but gave way to floral hops and slight hints of cherry. My notes devolve into a steady scratching of complementary and conflicting flavors in trying to describe the taste, including tea, spice, citrus zest, tobacco, clove, vanilla, caramel malts--a mildly acidic beer with slight grassiness as it warms and a cherry cola effervescent. In reflecting on this beer, I imagine it a lot like a mood ring, in that there is so much at play that whatever you are feeling in the moment may act as a catalyst for certain flavors to dominate. And despite all that, the beer has such remarkable and understated balance that there is no wonder this beer ranks so highly. Unlike many of the over-the-top, in your face extreme beers, despite all of its complexity, this beer is so easy to drink and so unassuming.

One of my beer-loving co-workers is coming into town soon, and when he does, my boss has promised a sampler to include the 12, 8, blonde, and some rare Westmalle and Chimay. I'm interested to try the 12 again in particular to see if there is any truth to my mood ring hypothesis.

Technorati Tags: Belgians, Trappist Ales, Westvleteren 12, Westvleteren 8, beer, craft beer, brewing, homebrew

Belgian Beer Review 9: Struise Mikkeller (Elliot Brew)

Mikkeller, which started as a collaboration between two homebrewers, and is now solely run by Mikkel Borg Bjergsø, is a self-described "gipsy-brewer, who brews at different breweries in Denmark, around Europe and the United States."

His brews garner a lot of attention, and I was fortunate to find a collaboration with a Belgian brewer, which meant I got to include it in this Belgian experiment (despite the fact that Mikkel is himself a Dane). Not only a collaboration, but apparently his first collaboration.

If Belgium and other European countries, are steeped in old brewing traditions, Mikkeller is at the forefront of changing those perceptions. Belgian beers run the gamut of styles, and this one fits into none of the pre-established or expected categories--it's more Belgian than Belgians.

Brewery: Mikkeller/De Struise Brouwers
Brewery Location: Belgium
Beer: Struise Mikkeller (Elliot Brew)
BJCP Style: 16E. Belgian Specialty Ale
Serving: Bottle

Appearance: The beer pours a cloudy amber with thin tan head.

Smell: The nose starts with huge hops--a mix of citrus and earthy hop spiciness. The underlying malt is caramel, and there is a slight alcohol presence. Hints of pineapple, mango, and Belgian Candi sugars.

Taste: I had been expecting Double IPA hop bomb (and that's how Beer Advocate has categorized it), but this is more subtle, complex. It could be that this is a retired beer, and one that has been aging for a while, so the character may have changed--the hops somewhat subdued (although not much) and the malt coming forward more. As with the nose, there's a sweet citrus upfront, layered upon dark malty sugars, but beyond that, it's hard to describe in absolute terms. In relative terms, think West Coast Pale Ale meets Trappist Dubbel meets Belgian Strong Golden Ale and that gets you somewhere close to this beer.

Mouthfeel: A full-bodied beer--it is thick and sweet without descending into not syrupy or cloying.

Drinkability: This is a fantastic beer, but a bugger of one to describe. I can't chuck this into a given category, thus why it's in the catch-all of Belgian beers--Belgian Specialty. Think of it as a quintessential collaboration--two beers that, when combined, create something larger than the sum of their parts. It's a little cliched, but there's a truth to it with this beer. I'd say go try one yourself, but in researching this beer, realized that it was a retired style that I absentmindedly and accidentally stumbled into.

Technorati Tags: Mikeller, De Struise, Elliot Brew, Belgians, beer, craft beer, brewing, homebrew

Belgian Beer Review 8: Ichtegem's Grand Cru

When a lot of folks think of Belgian beers, they think Trappist or Abbey style ales--big, bold, complex, spicy and sweet. Occasionally lambics make the cognitive register, but, at least for me, styles like Oud Bruins or Flanders Reds are not at the top of one's mind. All the pity, as I am discovering. I am finding that I really enjoy these sour ales. As complex as their bigger, bolder cousins, but more easily consumed and generally better at truly quenching a thirsty palate. One might be surprised to think of a sour beer as a thirst-quencher, but much like a cold glass of lemonade on a hot day, a well-balanced sour ale does the trick.

This particular beer, like many sour Belgians, is a mix of fresh beer and beer that was spontaneously fermented. The spontaneous fermentation results in the sour notes, while cutting in the fresh beer provides balance and keeps the sour from overpowering.

Brewery: Brouwerij Strubbe
Brewery Location: Belgium
Beer: Ichtegem's Grand Cru
BJCP Style: 17C. Flanders Brown Ale/Oud Bruin
Serving: Bottle

Appearance: dark auburn with ruby hues when held to the light; thin tiny head

Smell: The sour notes hit first, with with hints of sweet malt and fruit--strawberry, cherry, and raspberry

Taste: Not as sour as nose suggests, with sweet berry and malt upfront. The sour blends well and balances out the finish, keeping it refreshing and not cloying. Although this beer is oak aged, the wood-imparted flavors are minimal. The BJCP guidelines (see link above) suggest darker fruits and more mellow malt, but the fruits in this example are brighter--more summer than fall.

Mouthfeel: Dry, fruity, and effervescent; slightly sweet, reminiscent of cherry cola, although not nearly as sweet.

Drinkability: A malty, fruity, aged, somewhat sour Belgian-style brown ale that is refreshing and bright. While it isn't the life of the party, it's a guest you consistently invite because you know their presence adds something intangible to the room.

Technorati Tags: Belgians, Ichtegem's Grand Cru, Oud Bruin, Flanders Brown Ale, sour ale, beer, craft beer, brewing, homebrew

Belgian Beer Review 7: De Dolle Stille Nacht

I have always loved the label art for the De Dolle beers, dating back to my early years, working at the now-defunct One Stop Carry-Out in Athens, Ohio. Bill kept a few of them on stock, and although I barely remember trying them, the artwork stuck with me.

When I made my run this week to restock the sampling supply, I found this one on the discount rack, likely because it had 2008 stamped on the cap. This seasonal Christmas beer is huge (12%) and I knew that as such, it they should age well, so I took my chances. As an aged beer, this was a positive experience, although from reading through the Beer Advocate reviews, it sounds like I should also try a fresh version of this ale.

Brewery: Brouwerij De Dolle Brouwers
Brewery Location: Belgium
Beer: Stille Nacht
BJCP Style: 16E. Belgian Speciality Ale
Serving: Bottle

Appearance: tawny, like a barleywine; I stupidly disturbed the sediment on the pour, so I had to let the bits of yeast swirling with carbonation settle before drinking. As you can see in the photo, a beautifully fluffy off-white head, three fingers thick.

Smell: alcohol, strawberry, and leather, with some sharp notes and hints of pipe tobacco. Low hops and malty, much like an aged barleywine

Taste: A confluence of dark, rich flavors--a mix of alcohol, plums, raisins, faded spices, and a pleasant sherry-like oxidation. A complex beer, with deep hints of pit fruits, leather, cherry cough syrup, tobacco, and malty notes of cocoa and caramel. The oxidation has given way to some slight medicinal phenolics and licorice, but those flavors are not yet over-bearing. It reminds me of aged Old ale or a 10 year old Barleywine, differentiated with an effervenscent Belgian yeast character.

Mouthfeel: big carbonation upfront, malty with a clean finish

Drinkability: A delicious beer, a blend of hauntingly rich and shadowy flavors. Very powerful (as my headache this morning will attest), so go lightly. The oxidation is just on the edge of being too powerful, so if you are sitting on a 2008 now, it'd be good to open them now. And, as I noted, this sounds so different from the fresh version that next winter, I'll have to seek one out.

Technorati Tags: De Dolle, Stille Nacht, Belgian Specialty Ale, seasonal beer, Belgian beer, Belgian brewers, beer, craft beer, brewing, homebrew

Belgian Beer Review 6: Duvel

Duvel--a return to another old favorite. This bottle was actually the fourth in a Duvel beer/glassware package that my wife and kids gave me at Christmas (prompted by me teaching my 3 yr old to say, "Duvel glasses at the beer store" whenever he was asked what to get Daddy for Christmas). The other three bottles didn't make it to see 2009, but I set one aside for this project.

According to popular lore, Duvel (pronounced "Doov'l" or "DOO-vulh" in Belgium and "Du-velle" in most of the US) has been brewed by the Moortgat family since the early 20th century, originally brewed as a Victory Ale to commemorate the end of WWI. However, when one local shoemaker remarked that it was a true Devil ("nen echten duvel"), the name stuck. Quite the contrast from the heavenly Trappist ales.

Brewery: Brouwerij Duvel Moortgat
Brewery Location: Belgium
Beer: Duvel
BJCP Style: 18D. Belgian Golden Strong Ale
Serving: Bottle

Appearance: As you can see from the photo, an enormous white, bulbous head. The shape of the glass actually contributes, as does the etched "D" at the glass's bottom. The beer itself is golden straw, clear, with tiny carbonation bubbles gliding up the sides of the glass.

Smell: sweet, exotic nose produced from the phenolics given off by the quirky Belgian yeast. Hints of spring and early summer fruits--apples and pears, with some spiciness adding an extra kick. Surprisingly low alcohol in the nose, given the 8.5% abv.

Taste: I've always had trouble nailing down the taste of certain Belgian beers, other than to say, "It tastes like a Belgian." There is a spice character and some of the same fruit characters described in the nose, although I can't isolate a single specific fruit or spice. It's a suggestion that never actually resolves itself into an exemplar of a specific taste. Consulting the BJCP guidelines, which talk of fruits, spice, and alcohol, but again, merely as suggestions of such flavors, I realize I'm not the only one having trouble describing this unique flavor.

Also worth noting some oxidation, with the tell-tale hint of cardboard, in the finish. Although this beer is capable of aging beautifully, this bottle might have been better fresher.

Mouthfeel: Abundant carbonation, as suggested by the huge fluffy cloud of bubbles in the photo. The glassware itself, with the etched "D" inscribed in the bottom the the glass, helps to release the carbonation, heightening the effect.

Drinkability: Duvel has long been a favorite of mine--strong, assertive, yet easy to drink. An attractive beer and the first of the Belgian Golden Strong Ale style. Complex enough for jaded reviewers like myself, yet accessible for the first-timer.

Additionally, Duvel accompanies food very well. I paired it with ham, sweet potatoes and stuffed mushrooms for this tasting, but my favorite pairing actually involves a Duvel-mustard marinade (thanks for Andreea at the Belgian Beers blog for the recipe).

Technorati Tags: Belgians, review, beer review, Duvel, Belgian Golden Strong Ale, Moortgat, beer, craft beer, brewing, homebrew

Belgian Beer Review 5: Gueuze Girardin 1882

I didn't want to get more than a month into my Belgian exploration before I picked up something truly funky. When I saw this at Whole Foods a couple of weeks ago, I knew instantly that this beer would fit the bill, from the old style label to the dregs of yeast visibly clinging to the cork. After trying the Foret that I bought on the same trip, I was concerned that this green bottle beer would also be skunked. Luckily, my fears were allayed.

Brewery: Brouwerij Girardin
Brewery Location: Belgium
Beer: Gueuze Girardin 1882 (black label)
BJCP Style: 17E. Gueuze
Serving: Bottle
Appearance: bright copper in color, like a penny was recently soaked in ketchup; cloudy

Smell: funky, straw and barnyard with some dried apple; no hops, no malt and sour even in the nose

Taste: Sour, but not overtly. Overall, refreshing with some sweetness and tanginess upfront--Brett and sour balance nicely, with a tart sweetness like eating a granny smith apple; clean finish, with some tiny hints of cardboard way deep in the swallow.

Mouthfeel: thin, but not weak, but instead delicate, with carbonation like a club soda

Drinkability: This beer was incredible--the most interesting Belgian that I've tried this year. I expected it to be more challenging and was surprised at how refreshing and approachable it was. Not for everyone (my wife cringed at the aroma and refused to go anywhere near the glass), but for drinkers interested in exploring sour ales, this one would be at the top of my recommendation list.

Technorati Tags: Gueuze Girardin 1882, Girardin, Gueuze, Belgians, sour beer, beer, craft beer, brewing, homebrew

Belgian Beer Review 4: Chimay Premiere (Red)

I had been sitting on this bottle of Chimay for a couple of weeks, originally intending to drink it at the cabin. It didn't get opened there, so I brought it to our friends' house for pairing with a kielbasa stew. Although Chimay Premiere (or Chimay Red, as we always called it) was one of my first Belgian beers, and certainly my first Trappist, it had been a really long time since I had returned to it and figured I was long overdue.

Brewery: Bières de Chimay (Abbaye Notre Dame de Scourmont)
Brewery Location: Belgium
Beer: Chimay Première (Red)
BJCP Style: 18B. Dubbel
Serving: Bottle

Appearance: dark and dense, like an unpasteurized cider; thin cinnamon-hued head

Smell: traces of spice--clove and nutmeg--from the yeast; malty with very low to non-existent hops

Taste: caramel and malt, with little to no hop presence; some hints of spice and pit fruit tucked just below obvious perception, with a slight metallic tang

Mouthfeel: medium bodied with full carbonation

Drinkability: As noted above, it had been a long time since I had tried this Chimay iteration. It was less complex than I recalled, but certainly not lacking in character. Probably the perfect beer to have started with years ago because although it promises hints of the complexity shared by its more complicated and sometimes difficult Belgian cousins, nothing in this beer is in your face. Refreshing, and a welcome beer to revisit from time to time.

Technorati Tags: Belgians, Chimay, Chimay Red, Chimay Premiere, Dubbel, beer, craft beer, brewing, homebrew

Review: Nicholson's Tavern and Pub

My sister's birthday found us at Nicholson's, in the theater district of downtown Cincy. Nicholson's is a Scottish pub, owned by Tavern Restaurant Group, the same folks who run The Pub, in Beavercreek. The bar caters to the theater crowd, which translates into mediocre service until curtain call, then an empty pub after that.

TRG pubs tend to be big on theme, which comes across a little Disney. However, redeeming is that TRG pubs seem to have exclusive deals with BrewDog, the Dogfish Head of Scotland. Although initially disappointed at the lack of a cask ale, turns out there were bottles of Bashah (the Stone and BrewDog collaboration.) And a little persistance turned up a hidden stash--snifters of Paradox Springbank and Paradox Smokehead. Both were incredible--and progressingly nicely from the Basha to the Smokehead. The Smokehead epitomizes the mix of a peaty single malt and a huge Russian Imperial stout.

If you hit Nicholson's, either pre-order (they'll have your drink waiting and you'll have your meal and check before the show starts) or go after the theater rush. Skip the menu and push for the BrewDog, except maybe to nightcap with one of the 20+ single malts available.

Technorati Tags: BrewDog, Nicholson's, Paradox, Smokehead, Springbank, Bashah, Stone, collaboration, beer, craft beer, brewing, homebrew

Belgian Beer Review 3: Dupont Foret

Dinner with friends and beer folk led to some Belgian tastings. Trip to Whole Paycheck earlier in the day yielded this Dupont offering, an organic and greenly-produced saison. Hadn't seen it before and was seduced by the label art. Dupont is traditionally solid and I thought it would pair well with the kielbasa stew on the menu.

Brewery: Brasserie Dupont
Brewery Location: Belgium
Beer: Foret (as of this posting, no page specifically for this beer)
BJCP Style: 16C. Saison
Serving: Bottle

Appearance: straw yellow with big fluffy white head; huge head

Smell: immediately hit with skunk and funk. The curse of the green bottle plus the underlying saison funk means this beer smells an awful lot like Heine (both arse and green-bottled swill)

Taste: slightly skunked, some farmhouse funk, golden in flavor. The skunk is less pronounced in the taste, which settles into a likable saison--refreshing, herbal and earthy, with some mild Brett

Mouthfeel: carbonation upfront, smooth and refreshing

Drinkability: A shame that this is skunked because this could be a really enjoyable beer--refreshing and easy to put this away. Drawn in by the organic labelling but wish that Whole Foods took better care of their beers. At nearly $10 a bottle, one expects better. And Dupont, green bottles? Really?

Technorati Tags: Dupont, Saison, Foret, Whole Foods, skunked beer, Belgians, beer, craft beer, brewing, homebrew

Belgian Beer Review 2: Buffalo Belgian Stout

We rented a cabin in SE Ohio this weekend (near Hocking Hills) to celebrate my wife's step-mother's milestone birthday. Great fun with the kids and extended family, including lots of sledding, hiking, and drinking beer around the fireplace. Most of the weekend I drank Sierra Nevada Pale Ale, but had brought a bottle of Buffalo to warm us up post sledding.

Brewery: Brouwerij Van Bossche
Brewery Location: Belgium
Beer: Buffalo Belgian Stout [Google translation]
BJCP Style: 16E. Belgian Specialty Ale
Serving: Bottle

Appearance: black, turns tawny when held to the light; small tight tan head--very nice presentation

Smell: not heavily aromatic, but hints of spices from the yeast--cloves, citrus; more roasted malt as it warms

Taste: The beer in incredibly smooth, and the flavor really opens up as the beer warms, with clove, subtle chocolate malt, ripe pit fruits (cherry, prune), and hints of vanilla

Mouthfeel: light, smooth, prickly carbonation

Drinkability: This beer is highly drinkable. The flavors are subtle and nuanced. Best to drink this one over time--letting it warm and open up, so that the true flavors really come out. Especially good advice since the beer is 9% abv, with no alcohol bite to it, which might lead one to drink this faster than one should. I like this beer as an occasional beer--this is the second time I've tried it (see notes from a tasting at Jungle Jim's a few years back). Doesn't knock ones socks off, but remains complexly understated, which was perfect for an afternoon of warming up around the fire.

Technorati Tags:Belgians, Buffalo Belgian Stout, Belgian Specialty Ale, Brouwerij Van Bossche, beer, craft beer, brewing, homebrew

Belgian Beer Review 1: Avec les bons Vœux de la brasserie Dupont

I thought I'd ring in 2010, my year of Belgian Exploration, with a bona fide Belgian Holiday beer, one that even the name suggests holiday greetings (translated as "With the best wishes of the brewery Dupont"). Thanks to Jay over at Hedonist Beer Jive for drawing my attention to this brew.

Brewery: Brasserie Dupont
Brewery Location: Belgium
Beer: Avec les bons Voeux de la brasserie Dupont
BJCP Style: 16C. Saison
Serving: Bottle

Appearance: Golden straw colored, with tiny carbonation bubbles

Smell: Sweet, like a golden ale. Some funk hidden deep in the back end; low hops, some wit-beer like spices

Taste: Definitely of Belgian origin, with the distinct phenolics of Belgian yeast. Although technically a Saison, this amped up version (9.5%) is really more reminiscent of golden ale than Saison. Very few hops, and not a huge malt flavor, something more delicate, sweeter, with subtle spiciness and light fall fruits, like apples and pears.

Mouthfeel: Bursting with effervescent carbonation, sweet upfront but quick into dry on the swallow.

Drinkability: This was a great beer to start the new year with. Complex, strong, but surprisingly easy to drink. I expected more funk, but the funk was subdued under some strong sweet flavors. I shared the 750ml bottle with my father-in-law, but had the lion's share and could have easily had more, had the beer's ABV not been so potent. Nothing that knocked my socks off, but a solid, easy drinking Belgian with a lot of kick.

Technorati Tags: Saison, brasserie Dupont, Avec les bons Vœux, Belgian beers, Belgian, beer, craft beer, brewing, homebrew

Review: Bell's Porter in a cask at Boston's Bistro

On a fairly regular basis, Dave Boston of Boston's Bistro taps a firkin of some delicious cask-conditioned ale. This week, it was Bell's Porter. I've reviewed this beer before, and confessed it to be one of my favorites--one of the two or three beers I'd be happy to be stuck on a desert island with (you know, assuming an unlimited supply, refrigeration, etc). So I was pretty excited to get to try the cask version.

The first sip was not what I was expecting. In fact, the first pint was a huge let-down because of a lingering musty after-taste. I mentioned it to the bartender, who told the owner, and they swapped out the beer engine. Turns out the beer was fine; the beer engine needed a good bath.

After the wash-down, I ordered another pint, and this was the beer I had come for. I love the complexity of this beer, with some rich, roasty chocolate and coffee flavors. On CO2, there's always a bite at the end that I like, but in the cask, that edge is completely gone. In fact, I can't believe how smooth this beer is in a cask--it's like drinking a tall frothy glass of chocolate milk! I could have had this all night, and would have if I wasn't driving and hadn't promised to be home in time to tuck the kids into bed. Below are some notes I pounded out on my phone while tasting it, although they hardly do the beer justice.

A: black as William Blake's soul

S: roasted malt, light coffee, cocoa

T: chocolate and black patent malt, in a brilliant balance; less assertiveness than draft; there is a chocolate up-note that is usually a little harsher, like a dark, bitter chocolate; this is more smooth chocolate milk, with the kind of warm embrace of a heavy quilt on a cold winter's morning--wrap me up in a blanket of this and let me hibernate.

M: smooth, low carbonation, silky

D: this is an all night session beer; did I mention sssssmmmmmoooooooottttthhhhh?

Technorati Tags: Bell's Porter, cask conditioned, Real Ale, Boston's Bistro, beer engine, beer, craft beer, brewing, homebrew

Review: Buckeye Brewing Hippie IPA

I was at my local beer store, looking for something local for the USC v. OSU game. Couldn't find anything Columbus-brewed, so I opted for Buckeye Brewing (even though it is Cleveland brewed, it's still Ohio, right?). I've had this before, years ago, but that beer is a different beer--less mature, less clean--than what I am drinking tonight. Good to see growth and maturation for a brewery.

Brewery: The Buckeye Brewing Company
Brewery Location: Cleveland, Ohio
Beer: Hippie IPA (scroll down to find it on the list)
BJCP Style: 14B. American IPA
Serving: Bottle

Appearance: Tawny, rust colored, with a relatively low head, more brown than amber, although in all fairness, it's a little tough to tell in this mug.

Smell: Piney, reminiscent of the 2007 Anchor Christmas Ale.

Taste: Big malt flavor, with hefty crystal malt. However, it's the hops that dominate. Big, piney hops. Most IPAs focus on the big citrusy C hops. Not sure what hops are used here, but they are definitely on the pine, earthy end of the spectrum [ed note: according to the brewery website, the recipe uses Northern and Cascade hops, so I stand corrected on the lack of C hops]. As noted above, reminds me of the Anchor Christmas ale from two years ago.

Mouthfeel: Hops are sharp, but big malt mellows them out.

Drinkability: I am generally not a fan of the pine hops, so I was a little disappointed when I opened this and got a whiff of scotch pines. I may stand alone, but I've not been a fan of the Amchor Christmas ales, which this beer reminded me of. However, as I work through the bottle, this beer is growing on me. It is pushing my boundaries a bit; not sure I would naturally gravitate to this beer, but I appreciate what the brewer is doing and think this a solid beer.

Tags: beer, craft beer, Buckeyes, OSU, Ohio State, IPA, Hippie IPA, Buckeye Brewing

The Session: Rogue's Old Crustacean

The first Friday of each month marks The Session, a chance for beer bloggers to unite and share a pint. Veteran beverage reporter Rick Lyke has graciously agreed to host this month's tasting at his blog Lyke 2 Drink. This month's theme is The Brew Zoo. Rick explains:

The Brew Zoo is the topic selected for The Session #7. The basic rule is that either the brewery or the beer must have a real live creature in its name. We will also allow beers with prominent animal label art (think Geary's Ale from Maine and its Lobster) to be added to the Brew Zoo.

After I read this, I realized that nearly every other beer had some sort of animal connection. What was I to do? As I was heading home from an appointment this afternoon, the answer came to me. I drove past Bee Gee's Mini Mart, known to have some rare beers that you can't find in other local stores. Rumor had it that they still had some of the Stone Vertical Epic 03.03.03 and 04.04.04 (gargoyles count, right?). Turns out they didn't, but they did have Rogue's Old Crustacean, vintage 2002. This was too good a find to pass up, so I picked up a few bottles and steered home.

Inspired by its name, this beer conjures nautical adventures. When it sets sail from its home port, it is an intensely hoppy beer. This vintage sits at 120 IBU, and even 5 years later, the hops bellow out like a ship full of drunken sailors, pillaging the senses. But it's also a huge beer, cresting at about 11.5% ABV. As a result, it's a hugely malty beer. Swimming beneath the hoppy chorus is a leviathan of licorice, caramel, plum, and port flavors, poised like an overgrown lobster to rise up from the depths and destroy the noisy drunkards. This will be an epic battle worthy of Melville and Verne, one that I'll gladly be following (from the shore, of course).

Technorati Tags: beer, brewing, craft brew, homebrewing, The Session, Rick Lyke, The Brew Zoo, Bee Gee's Mini Mart, Stone Vertical Epic, Rogue, Old Crustacean, barleywine, Melville, Verne, drunken sailors, crustacean