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Review: Shock Top Wheat IPA

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Shock Top Wheat IPA

Today, instead of a beer I purchased, I have a beer that sent to me. Shock Top Wheat IPA sounds interesting, and I am more than willing to review it. According to the bottle, this is an Unfiltered IPA brewed with wheat, citrus peels, and coriander. It does not sound like a combination I would try, but it does sound interesting. I will be judging this in Category 23, specialty category with a base style of American IPA. I came to this decision because of the description. First it says it’s an unfiltered IPA which is why I chose that as the base. Since it is brewed with wheat, citrus peels, and coriander, it is part Belgian Wit as well. I am thinking since they encourage you to swirl the yeast and pout it into your glass, it is also part Bavarian Hefeweizen as well. First and foremost it needs to be an IPA, with the secondary and background characteristics being the wheat and spiced beers. That is what we are going to be looking at for this particular beer. With that said, let’s get this under way.

Aroma: For an IPA, the aroma is lacking. While I do get some floral and slightly piney hop aroma, there really is not enough to be considered a solid IPA in my opinion. That’s not to say the beer is not without some positive vibes in the aroma. The grains come though to be interesting. The wheat is very evident and dominates the aroma, it almost smells like a fresh wheat field. The hops and slightly sweet citrus notes take a backseat supporting role. It is a good smelling beer, I like it. But it is lacking the IPA portion of the aroma. If you put up front that it is an IPA, it needs to have a “prominent to intense hop aroma”. The hop aroma is moderate at best. The coriander does come through nicely as the beer warms up. It misses the mark big time though for IPA quality aroma. (5 points)

Appearance: For a wheat beer, the color is as you would expect, especially if you swirl and add the yeast. The color is strikingly beautiful. It is a deep hazy gold color and will make you want to drink it. It poured a very nice head that disappeared fairly quickly. It did leave a nice thin layer on top. (3 points)

Flavor: The flavor is interesting and complex. There are several layers (as you could expect from this array of ingredients). For an IPA, again the hop character is lacking.The hops seem to be of the orange and mostly grapefruit variety (your classic American “C” hops). The flavor could be coming from citrus peels as well, and who knows, maybe they called it citrus peels instead of orange peel because maybe they used orange and grapefruit peels to compliment the hops. Either way, the hop flavor is moderate and the bitterness is also in that medium range. The coriander does come through nicely in the middle. For me, the star of this show is the malt. There is a hint of sourdough bread, with a classic grainy wheat flavor you seek in a hefeweizen or other classic German wheat beer. There is a bit of sweetness, so I would bet there is a touch of caramel malt in the mix as well. The flavor is nice, just not near the IPA level. I do admit on a personal level that I like the beer. But calling it an IPA was a huge mistake. It is barely at the pale ale level for hop character, regardless of how well the flavors dance around in your mouth. (10 points)

Mouthfeel: The beer is solidly in the medium mouthfeel range and slightly creamy. It is well carbonated and is brewed very well. No astringency. (4 points)

Overall: First and foremost it is actually a tasty beer. With that said, it is too far out of style to even be called an IPA. It is even at the low end for a Pale Ale. If you compare this beer to Sierra Nevada Pale Ale, which is at the high end of the Pale Ale Spectrum, you will notice the obvious difference in hop intensity. A true IPA should be even more hoppy than Sierra Nevada Pale Ale. The beer is not without some redeeming qualities though. The malt profile is interesting and I enjoy it. The spices are fairly subtle and take on the supporting role quite nicely. It’s easy drinking, and flavorful. But the misrepresentation of the IPA style is a bit annoying. While for the casual drinker, there may not be much to notice when you see IPA, until you decide you like this beer and make the connection with the IPA style. Then you head to the store to buy another IPA and find that beer to be way too intense, or worse yet they go telling people the love IPA and end up getting their hands on a Green Flash IPA and are either embarrassed that it was nothing what they expected, or decided that Green Flash IPA sucks. While this is a very tasty beer, and I enjoyed it. It’s a decent slightly hoppy wheat beer, it is not an IPA. (4 points)

Overall score: I gave this beer a 26, which still makes it a good beer. If you take a look at the lower left corner of a score sheet, you will see that a 26 is still a good beer, but “misses the mark on style and/or has minor flaws” which is the case with this beer missing the mark on calling itself an IPA.

Review: White Tip Lager

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White Tip Lager

A friend of mine brought me back 4 beers from the Cayman Islands. This was one of them, White Tip Lager, which is billed as being brewed as a European Premium Lager, which in the BJCP world would still fall under the Premium American Lager category right along with Becks, Stella Artois, Corona, and Heineken. I am confident in the freshness of this beer seeing as the guy who brought it directly from the Caymans just returned 2 days ago.

One thing I don’t enjoy about reviewing light lagers is that you tend to get emails about how much they suck and on. But as a beer judge (especially if you are a beer lover who thinks that way) you need to put that beer snobbery away and judge the beer based upon what it is according to the guidelines, not your personal preference or thoughts on Light Lagers. Like it or not these beers are a part of the craft beer world, although they get little respect. So put those ideas aside, read over the guidelines and accept the beer for what it is, not what you wish it was. So, with that said, let’s review this beer as it would fall if it were in Homebrew Competition.

Aroma: Very low floral aroma, it comes through a lot more if you agitate the beer. There is a slightly sweet clover honey aroma as well. I get the faint aroma of fresh milled grains as well. Other than that, there is not a whole lot going on. Most of the aroma needs to be coaxed out the beer. If you pick it up after sitting a bit, there really is not much to find other than the slight honey aroma. For what it is, it is not bad. If you compare this to the likes of Becks, Stella, or Heineken you will be lacking that classic “skunky” aroma, which is a flaw from being lightstruck. I recall a time when someone would call that the “good stuff” because of that smell. I’m glad that for the most part many people have moved beyond that mindset and recognize that aroma for what it is, a downfall of shipping beer in green bottles across 2 continents.(9 points)

Appearance: This beer is very beautiful. It has a nice gold hue and pours a decent 3/4″ head. The beer is crystal clear. My favorite part comes about half way through the pint, there is a thin 1/8″ layer of foam still present. (3 points)

Flavor: The beer has a nice sweet honey-like flavor that I am digging. The hop flavor is slightly spicy and fairly low. The bitterness lays around the low to medium range and really flows well with the up front sweet flavor of the beer. The beer finishes a only slightly dry. It could be a bit dryer and have a bit more pop to it. It’s not as crisp and refreshing as I would hope. Still the overall flavor is very nice. This is what I find a bit discouraging about beer review sites like Beer Advocate and Rate beer. A majority of the people are rating the beers based on their taste. And many of those people have a taste for the big IPA’s, Barleywines, Belgain Dubbels, and so forth. Granted a beer like this pales in comparison to those extremely flavorful beers, but for what this beer is…..and what the brewery was shooting for, is pretty well done.(13 points)

Mouthfeel: White Tip falls in the medium range for mouthfeel for me. So it could be a touch thinner. That’s strictly by style, on a personal level I like it where it is, but by style it should be dryer so we will have to ding it for that. Carbonation is adequate but I would like to see it a bit higher. More carbonation would give it that pop and help give it a more dry quality as well.(2 points)

Overall: Overall, for an American Premium Lager (which I am comparing more to the other Imported versions we all know) this beer is head and shoulders above it’s competition. While it could thin out a bit, and have a bit more pop, I love the fact that it is not what we are used to for this particular style. I am sure there are plenty of craft brewed versions just as good or better, and it’s possible your local brewpub brews up a version of this style, but I think if you are in Caymans and this is on the beer menu, you will not be disappointed as long as you take it for what it is, a light lager.  (7 points)

Score: 34 points which is a “very good” beer. If I were to assign a letter grade to the beer this would be about a C+. With that, let the email commence about how much the beer sucks because it’s not hoppy enough or big enough.

Sprecher Brewery Tour

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Sprecher Brewery, Milwaukee Wisconsin

As part of my winnings from this summer’s grilling with beer competition, I received a coupon for a case of Sprecher beer and 2 tickets for a brewery tour. So Brian Lesperance and I headed down to Milwaukee this past Monday for a day to geek out on beer. We stopped at Northern Brewer in Milwaukee, then headed over to the Ale House for lunch. The Ale House was great! I enjoyed their Weekend at Louie’s beer which is their Louies Demise brewed with blueberry rooibos and Hibiscus tea. The blueberry tea came though the most for me. I also had one of their cask ales, a vanilla bean stout. Both were outstanding. Brian had the Ale Houses Monkey Paw which is a big 7% beer which we found funny that they had listed in their session beer section. He also asked for Black and Tan of their Solomon Juneau Extra Pale Ale and Sheepshead stout. After the Ale House we headed to Downer’s Wine and Spirits based off a beer advocate review of beer stores in the area, Downer’s got an A+ rating and we could see why. The store is small, but packed with one hell of a selection. But the purpose of this post is to talk about the brewery tour at Sprecher, so with that let’s get started.

Sprecher has tours Monday through Friday at 4pm, and also has tours on the weekend at 1pm, 2pm, and 3pm. The  cost of the tour is $5. You do have to call ahead for reservations. They also have a gift shop that you can hit at the front end or back end of tour. They have all of their beers and soda, as well as shirts and glasses you can purchase. They also have some interesting beer food, like beer flavored chips, BBQ sauce, and candy. I should also note that children are allowed on these tours because they offer soda. So if you are the type who would like to bring your children on a brewery tour, and sample some beers while your kids drink soda, you can do that. Personally, I don’t care for that idea because I know some people that even after 5 sample sized glasses of beer, probably shouldn’t be driving even more so with kids in the car. But that’s just my opinion. You don’t have to drink the beer I guess, but that sort of is the highlight of any tour, sampling the beer after.

Sprecher Brewery Tour

So now at the start of the tour, everything seemed to start as any other tour in general. We started out in the brewing room with a very brief explanation of the brewing process. Now normally, I expect things to go into a bit more depth, than saying we mix different grains with filtered municipal water and heat it up. It makes a syrupy liquid that get’s pumped over there, then cooled and moved to our fermentors, where we mix that with different yeast and the yeast makes CO2 and of course alcohol. The beer will sit for 2 -21 weeks depending on the beer. Then he pointed to where the spent grains go. Honestly, that was the gist of the tour. No mention of hops at all, no talk about lagers or ales or where they get their grains from. No showing  us the equipment or explaining how it works. You can see where the tour guide stood and he just pointed over in the direction of the equipment. Brian and I were very disappointed. All in all it was less than 5 minutes on the entire brewing process and introduction. We then breezed through by the fermentation tanks without stopping or the tour guide even telling the people what they were, what was inside, or how they lager.

Bottling Line

This is where we spent the most time on our tour. The bottling line. Brian and I had a  theory that the guy who gave us our tour worked on the bottling line. We spent a disproportionate amount of time on bottling, labels, dates, and a very odd amount of time discussing neck labels.  We spent more time here listening about the bottling process than we did about the brewing process. Here we heard every detail. I took a picture behind us, of all the ingredients which which we didn’t talk about where they may be used or what beers/soda the go in.

What are these for? Where do they come from? What are they used in? Are they in something going right now?

From the bottling line we went into the tasting room, which was quite nice. You got a tasting glass and 5 samples of any beer you wanted, and unlimited soda samples. Between Brian and I we sampled the Dopplebock, IPA2, Abbey Triple, Pub Brown (which is what I used in Skirt Steak Fajitas), a contract brewed IPA, and Oktoberfest. The part that also bothered us was that Brian asked our guide a few questions and we got an answer of I’ll have to go ask someone and I will get back to you. But as we sat and sampled our beer, we never saw him go ask anyone. It was clear to us that the tour is not so much a tour for the beer fanatic, but more for general public who has a mild interest in beer. Unlike the New Glarus Hard Hat Tour which was a tour that any beer lover would love to take, this brewery tour (at least the one we were on) was just a glorified sample session. We didn’t learn anything about the brewery or it’s processes, which was disappointing to us. A discussion on Facebook came up shortly after and some I did hear from another beer loving friend who lives in Milwaukee that his tours there went down the same way so we were not alone. In the end, I’d say it’s worth the $5 price for the sampling, but the tour itself is nothing to write home about.

Tasting Room

Review of Taras Boulba

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Taras Boulba Belgian Pale Ale from De La Senne

Today I have what I am thinking off the top of my head is the first Belgian Pale Ale I have reviewed to date. Taras Boulba is a Belgian Specialty Ale and call it Session Belgian Blonde, some sites are calling this beer a Belgian Pale Ale, and historically this could be true. The reason it may be getting called a Belgian Pale Ale is because of history. While today, the Belgian Pale Ale has become a malty and earthy copperish colored ale, in the past it was more influenced from a combination of the German Pilsner and British Pale ale hybrid. But while it is helpful to know that, the purpose of this blog is to review beers as you would if these were homebrews in a BJCP competition. This beer, in my opinion is more of a session Belgian Blonde than a Belgian Pale Ale. So before getting started, maybe take a moment to review the Belgian Specialty category as well as the Belgian Blonde Ale category.

Aroma: In the aroma I get honey and lemon peel, as well as a bit of cracker. There is an aroma of fresh cracked pepper and some noticeable Noble Hop aroma. Overall the aroma is is very straight forward and quite appealing for me, but may be a bit assertive for a session Belgian Blonde. (8 points)

Appearance: The beer is a bight gold with just a bit of haze, and the beer should be fairly clear. A large rocky head was formed right after the pour as I drank it, there was always a layer of foam covering the beer. (2 points)

Flavor: Lots of bitterness in the flavor. The beer starts off with a bit of honey and some sweet orange. But that is quickly cut off by a wallop of spicy noble hop flavor and a stiff bitterness on the back end. My guess would be Saaz hops was used for this beer. The flavor is very reminiscent of a a good Bohemian Pils. The front end and the middle of the beer is very nice, and the bitterness makes this beer fairly refreshing. If you are looking for that traditional Belgian yeast flavor found in many Belgian ales, you can find it. It is there, but it is not as pronounced as it is in other beers. Perhaps it’s covered by the hops a bit. For a Belgian Blonde, the hops may be a bit overdone though. (14 points)

Mouthfeel: Medium body beer with a high level of carbonation. The hops provides a prickley sensation to the tongue. No hot alcohol or astringency. (4 points)

Overall: I prefer this beer to a traditional Belgian Blonde for a few reasons. Beers do not have to be big to be very good. This sessionable blong beer is a very good hybrid blend of what could be a Belgian Blonde and Bohemian Pilsner. You can easily drink more than one, and best of all you would want to. The bitterness is not overdone, yet is enough to satisfy the hophead……unless you are strictly an American Hops variety hophead. But this beer is very well done in my opinion. (8 points)

Score: In the end, I ended up giving this beer a 36 which would be about a B- or C+ in my opinion. This scoring was an example of how even though I personally loved the beer, i had to stick to what the guidelines state, and my interpretation of what a “session Belgian Blonde” should be. I know that I am the one who picked it as that style, but I just didn’t scoring this as a Belgian Pale Ale would have done this beer any justice at all. Another avenue could have been a Belgian Pilsner. That would have been an interesting scoring opportunity as well.

Scoring New Glarus Chocolate Abbey

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New Glarus Chocolate Abbey

Today I went to the store to get some 400 pound monkey from Left Hand Brewing and saw New Glarus’ new thumbprint beer hit our shelves, so of course I had to pick it up. This is billed as a Belgian Dubbel with Chocolate, so technically this would fall under category 21a, Vegetable/Spice/Herb beer. It could also fall under category 23 as well. I will be judging it as category 21a since they did list the base style as a Belgian Dubbel.

Aroma: If there one thing New Glarus does well…..very well actually, it’s aroma’s in beer. Dan Carey really has a knack for adding that little extra. I didn’t even have to bring this beer to my nose, I could smell the chocolate off the pour while the glass was sitting on counter. It was the smell of rich couverture chocolate. But things don’t end there. Digging a bit deeper there is some fig and spiced raisins as well. As the beer releases some of the pent up chocolate energy, the fig and spiced raisins play so nicely with the chocolate, it borders on obscene. The spice notes (I get a touch of nutmeg) are probably derived from the yeast. (10 points)

Appearance: The beer is a deep amber with some great clarity. The tan foamy head is fairly thick and reduces to a thin layer as you drink the beer down. (3 points)

Flavor: The flavor is bit more subdued than the aroma, but the same elements seem to come to the table. There is a graham cracker-like undertone to the malt base that I did not get in the aroma. The chocolate flavor is not as pronounced as the aroma, but plays just as well with the dark fruity fig and spice. They used an interesting variety of hops I have not had, but I really don’t get anI have no real way of knowing, but I am guessing this beer at about 7% alcohol based on the fact I get a bit of alcohol in the flavor, but not a lot. If this beer is bigger than that, it hides if very well. (16 points)

Mouthfeel: For a dubbel, it feels a bit thin on the palette. The carbonation is nice and spikey. I don’t get any astringency. (3 points)

Overall: Overall, this is an outstanding beer. This beer would pair great with wild game or lamb, but would also do justice to a grilled steak. Pair it with some chocolate or fruit (cherry, fig, dates) desserts as well and you can’t go wrong. Rich and bold with not much in the way of being overly sweet. There is some sweetness in the front end, but it finishes dry and fairly spicy. The bitterness from the hops balances things quite well, I just wish I knew how much spice was coming from the yeast and how much (if any) from the hops. I may have to look up Segal Ranch hops. Not sure what they bring to the table. This is probably my favorite Thumbprint beer for the winter months. This beer just screams winter warmer to me. (8 points)

Score: 40 points out of 50, which is an A in my book.

Shipwrecked Captain’s Copper Ale

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Shipwrecked Copper Ale

Today I am going to review a beer from a Door County Wisconsin brewpub called Shipwrecked. Today I have their Captian’s Copper Ale, thanks to my son who picked this out. Generally a copper ale will fit into either the Pale Ale category or the brown ale category, so it’s a toss up depending on the beer itself. Also as a general rule, copper ales tend to be more along the Brittish lineage, such as a English Pale ale or English Browns, but not exclusivly. For fun, I thought I’d run this one against the English Mild category, mostly because if this was my beer this is where I would enter it. Overall I found this beer malty with very little hop aroma. The flavor was quite nice with some hop bitterness in the middle but finished well. So, with that generalization out of the way, lets take a more in depth look at this beer.

Aroma: Toasty and toffee-like malt aroma. Some low caramel notes. Overall the aroma is a bit sweet. I get a very low woodsy hop aroma. I don’t really get any fruitiness. All in all a nice smelling beer. (7 Points)

Appearance: The beer has good clarity. It is a nice rich copper color and has a nice sudsy head. The head disappeared quite quickly. (2 points)

Flavor: First thing I notice is a toffee-like flavor with a little bit of sweetness. That is immediately interrupted by a moderate hop bitterness. There is some herbal hop flavor in the mix as well. I also find that there is a bit of caramel and toasted barley swirling around that I quite like. The only thing that is off-putting is the herbal hop flavor. The bitterness is nice but the flavor just does not seem to mingle well with the other flavors. It’s a good thing this flavor is on the low side, any more and I probably wouldn’t like this beer. All in all it is malty, a bit sweet, but finishes semi-sweet. The lingering malt flavor is very enjoyable. The hop bitterness disappears fairly fast. (12 points)

Mouthfeel: Mouthfeel is medium-light and there is no alcohol sensation or astringency. Carbonation is good for the style, falling right in the lower range. (3 points)

Overall: Overall it is a very good beer. It is lacking  just a touch in aroma, and the flavor is very nice except for the herbal flavor. That flavor would go well in a few other beers, but it just does not seem to fit this one. Would I recommend this beer? Sure. Is it my favorite. No, but it is not a disappointment, that’s for sure. A different hop choice may benefit or perhaps just a bit more malt to cover it up. Still, it’s a nice fall time beer to be sure. (6 points)

Score: I give this beer a 29 out of 50 points. While this beer is good, it is not great or outstanding. I liked it and I would order it again. There was just the herbal flavor I didn’t agree with and thought it was just an average middle of the road beer. Still, it’s not bad.

Firken Follow Up

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Well if you missed it, you probably want to reserve this time of year next year for the next Firken Craft Beer Festival.  The festival may have only been in it’s second year but it is already proving to be a beer event to hit in Wisconsin with a crowd of over 1100 Craft Beer Lovers in attendance. The weather was warm and sunny which didn’t hurt. After all, that’s perfect beer drinking weather….not that there ever is bad beer drinking weather right?  The event took place at Cathedral Square Park in Downtown Milwaukee, on July 23 from 3-8 p.m.

When the gates opened at 3pm,  VIP ticket holders had first crack at their favorite beers. The advantage of VIP is you do not have to contend with lines and you have a lot of open beer options.  The general admissions line wrapped around the block, as they waited for their turn into the fest.  It was not long after opening The Squeezettes made their rounds through the fest, playing everyone’s favorite polka tunes while brandishing their very own tasting glasses.  The Reverend Raven and the Chain Smoking Alter Boys set up on stage and began a set that rumor has it, even the Klements Racing Sausages couldn’t help but dance to.

The Squeezetss playing Wisconsin's favorite Polka Music

Reverend Raven and the Chain Smoking Alter Boys Rockin the fest

In the Firkin Tent,  Fest goers tried one of the eight brews up for the Beer Buffalo Lodge Big Firkin Award (an amazing piece of art which was designed and created by Art Milwaukee).  Attendees were able to vote on their favorite nominated brew. The winner was Big Bay Brewing Company with their Wavehopper Kolsch, a clear fest favorite!

Firken Tent

Fest goers also enjoyed many options for food, including George’s Big Dogs, Miller Bakery Pretzillas (which boasted the longest food vendor line!) and Flannery’s.  The Brewriana Tent was jam packed with displays of antique beer cans, caps, photos and signs.

In the end, it appears that the 2nd Annual Firkin was a huge success.  When you have the best Milwaukee has to offer on the craft beer scene, great music, and sunny blue skies;  you are bound to have a Firkin good time.

Prost!

Review of New Glarus Two Women Classic Country Lager

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New Glarus Country Lager

I’m not sure what BJCP category a Classic Country Lager would fall into, but I don’t think it is a German Pilsner that many of the beer rating sites have this beer listed as. I feel if you can’t find a category, list is as a specialty lager. For me, I think this beer is much closer to fitting in category 4a, Dark American Lager than German Pils. I think whomever classified this went strictly off the fact that it used German hops and floor malted Bohemian malt. But no part of this beer in the flavor or aroma categories fit a German Pils. Since a big part of my blog is work beers in the way of the BJCP style guidelines, I try to fit the beer into a category that I would enter it in if it were my beer going into a competition. For me, I will judge this beer as I would if I were enter it in category 4a. Once you try this beer you will see it is more  “A somewhat sweeter version of standard/premium lager with a little more body and flavor.” And represents “a  broad range of international lagers that are darker than pale, and not assertive bitter and/or roasted.” Rather than the German Pils which many of these site wrongly put the beer into.  So let’s get reviewing Two Women from New Glarus.

Aroma:Some clean malt with slight hint of sweetness. Some soft bready aroma with a touch of toffee. Hops aroma is low with a slightly floral and herbal character. This beer is not very complex, as it shouldn’t be. But really that’s about all I find going on. (8 points)

Appearance: Dark amber, with a good clarity. Nice white head that persists. Good lacing on the glass. (3 points)

Flavor:Some sweet bready malt with a touch of toffee. The hops are also on the low side, with a bit of subtle spicy flavor. The beer is fairly clean, and finished just slightly sweet. I do get a bit of metallic twang, possibly from the water. While the malt and hops are present, it comes off a bit thin in flavor for me. I taste a bit too much of the water perhaps and not enough of the ingredients. Still, a good lager, it is an easy drinking beer. (13 points)

Mouthfeel:lighter in body than I was thinking when I looked at it and smelled it. Carbonation is medium. (3 points)

Overall:it is a very good easy drinking beer for this summer. It’s well balanced and put together very well, it could just use a touch more of everything. Not much, just a touch. A German Pils it is not, but as a  Dark American Lager this thing is very good. I rather like the malt profile. While I personally would like a touch more bitterness to finish this beer out, the hops does it’s job. I wouldn’t say it is my favorite beer, but I like it. (7 points)

Score: I give this beer a 34 out of 50 points. I give the beer a good solid C to C+. While it is very good, it is not great. There is a metallic twang to the beer I had and it seemed a bit thin to me.  Back to the German Pils thing. Once you have this beer, tell me, do you think this beer is much closer to Sam Adams Boston Lager or a  Victory Prima Pils?

Review of New Glarus IIPA (Imperial India Pale Ale)

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New Glarus IIPA

I have to give a special thanks to Dave Lichterman from our homebrew club for stopping me while returning a movie to hand me this to try. New Glarus has long been my favorite local brewery by far. They have made some decisions I can respect, but not necessarily agree with in regards to some of their beers, but it’s their business not mine. Still, I really miss Hop Hearty IPA and thought it was different from all the other “West Coast” American Pale Ale and American IPA styles out there. I was a bit disheartened to find that they were rolling with the pack and changing to a west coast inspired beer instead of Hop Hearty IPA. All that aside, I have the Thumbprint Series IIPA, which is an Imperial IPA. According to the BJCP, you should expect this beer to be “ An intensely hoppy, very strong pale ale without the big maltiness and/or deeper malt flavors of an American barleywine. Strongly hopped, but clean, lacking harshness, and a tribute to historical IPAs. Drinkability is an important characteristic; this should not be a heavy, sipping beer. It should also not have much residual sweetness or a heavy character grain profile. Bigger than either an English or American IPA in both alcohol strength and overall hop level (bittering and finish). Less malty, lower body, less rich and a greater overall hop intensity than an American Barleywine. Typically not as high in gravity/alcohol as a barleywine, since high alcohol and malt tend to limit drinkability. A showcase for hops “. So with all that out of the way, let’s dive into this. I’m a hop head and a New Glarus fan so I am excited to try this one.

Aroma: Wow, this is the single most beautiful IPA aroma I have inhaled in a  long time. The distinct aroma of juicy ripe red grapefruit is the dominant aroma. There is some hints of pine and grass as well, but the forefront is solidly grapefruit. The malt is more than happy to take a back seat supporting role, but is present when you peel back the curtain of hops. Crusty bready malt aroma is what I get, along with a touch of toffee. I wouldn’t have minded a touch more of the malt though. Alcohol become evident only after the beer warms, but early on it blend in very well with the hop character.  Very very well done aroma here. (10 points)

Appearance: A rich golden beer with a well formed 3/4″ head. The head is long lasting and retains a very thin layer throughout the pint. Very nice lacing. The beer is slightly hazy, but it’s expected with highly hopped beers.(3 points)

Flavor: Balance balance balance. If New Glarus is the king of anything, it would be well balanced beers. This why I think they are so successful. They do flavors and aromas right on. Never out of balance or off-putting. This beer follows that to a T. Up front you get some hop tang, In the middle you get some of that juicy grapefruit, in the end you get a mixture of smooth bitterness and finishes with a bit if resinous piney hop flavor. Never once at any point is any part of the hop profile harsh. Something I personally love. The malt is a bit more subdued, there is a bit on honey-like sweetness dead center in the middle, which I found a bit surprising. The finish is bready and a bit toasty. Long into finish a bit of sweetness crops up, but is quickly washed away by the piney hops. If you look for it, there is some alcohol in there that sort of gives you a spicy impression. Sometimes in these big IPA’s, the alcohol can get lost in the bitterness and citrusy hop flavors. Usually if you can taste it as boozy, the beer is out of wack. This beer hides the 9% ABV very well. I have to say this beer reminds me of warm summer nights. Well done. (16 points)

Mouthfeel: Medium body with a fairly high level of carbonation. May be a touch high for carbonation. There is a small amount of astringency from the hops, but nothing to detract from the beer itself. (3 points)

Overall: Try as I might because I don’t want to seem too bias on the New Glarus offerings, I have a hard time really picking them apart. They are all that good and stand up to the hype. Dan Carey is an outstanding brewer who consistently puts out stellar beer in both his special offerings and his regular line-up. I really firmly believe his key to success is balance. Even with beers that supposed to be hop forward, like this one. You need to have the right balance of malt to make a great tasting beer. In malty beers, you need just the right touch of hop flare to offset the malt. Dan has a magic hand when it comes to that knack. This beer may not be as big as some IIPA’s may be, but what it lacks in monstrosity, it makes up for in just being a damn delicious beer. A touch sweet at some points for some maybe, but me…I like it. (8 points)

In the end this beer earns a rare 40 from me. This is a very good style, often overdone and out of balance. This beer is simply good. A solid A- for me, simply because of a few minor things stylistically. Such as it may be a touch sweet and the slight astringency.

Review of Big Flats 1901 American Lager (Sometimes called the Wallgreens Beer)

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Big Flats 1901 Lager Beer

It’s been a while since I have done a review, but something caught my attention and I wanted to do a review of it. We all knew that with our tanking economy, and booming craft beer market, someone was going to try to fill the niche of cheap none Bud/Miller/Coors lagers. This one, that says it’s brewed by Brewmaster’s Choice in Rochester, NY is the first I have seen attempt to fill that void. You can find this at Wallgreens, for $2.99 a six pack. Yep, that’s right $.49 a can retail. The can states that this is a “Premium Brew” and does not say light, but I will review this as a Standard American Lager simply because they usually like to toss in “Premium” and not really mean the category “Premium American Lager” (again if you need a scoresheet to do this yourself, here is a link since it has been a while).What you are looking at with this style is a refreshing and thirst quenching beer, usually not much in the way of hops or specialty grains. Usually this type of beer will use straight two-row barley and some sort of adjunct like corn or rice. So let’s see what $2.99 has bought us today.

Aroma: Not much going on here. The dominant aroma is by far a sweet corn-like aroma. There is some slight….no very slight husky grain aroma. One thing that does surprise me is that there appears to be a very slight spicy hop aroma. Now granted, all these aromas are very much on low side. At first I was going to say I did not get any fruitiness, but a swirl of my glass and fresh sniff does give way to some green apple-like acetaldehyde. I wouldn’t knock it too much because I had to work it out of the beer for it rear it’s head, but it is there very briefly. All the aromas a bit on the low end of the scale for this beer style but it’s not bad. (8 points)

Color: (See below) Crystal clear and a very pale yellow. It pours a nice head that does not take long to leave the scene. But it’s there. It looks very good for this style (3 points)

Flavor: Here the beer falters a bit. There is a very low sweet grainy malt flavor. The balance between the malt and hops is OK, but it is more a light lager than a standard, and surely not a premium. There is a very slight spicy hop flavor that rears it’s head more in the finish than anything. Although crisp, it doesn’t really finish all that dry. There is a lingering sweetness that is off for the style. There is some noticeable green apple flavor in the middle. All in all it is not a bad beer at all for this style, especially for $2.99. But the flavors a bit too subdued even for such a light style. (13 points)

Mouthfeel: The mouthfeel is very water-like. It should be light bodied, but this is just too light for a standard lager. The carbonation is not effervescent or fizzy at all. It’s not flat by any means but it also is not highly carbonated as it should be. (1 point)

Overall: Overall this is not a bad beer for this style. This beer does fall a bit short for the standard style. But for the price, it is not a bad beer. The only things it has going against it, is the flavor and aroma are too light, and the carbonation leaves the beer feeling a bit flat for the style,  but it is a drinkable beer and a solid alternative to Budweiser or Miller. It does have some malt, and it does have very low levels of hop character. In the end, for this style I would give it a slightly above average score. (6 points)

Total Score is a 30 of 50. Which would equal about a C, which is average. For $2.99 you can’t go wrong there.

It is a Nice looking Lager

New Posts to the Recipe Section

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I uploaded two new recipes to the Recipe Section. One is for the Oud Bruin I brewed from Northern Brewer and the other is for my Black Rye IPA. Both can be found here, or in the Recipes and homebrewery tab above. If you have never checked out the recipes section, I have recipes for IPA’s (both traditional and Hopbursted, I have a smoked IPA recipe that is quite good, my Chocolate Stout I’ve been brewing for years that uses Cacao nibs, a California common that has done well in competition but is not traditional because it does not contain Northern Brewer hops, an American Barleywine, and my German Porter recipe.

I also have the recipes in three formats. I have a classic brewsheet, which will be useful to anyone. It contains the ingredients, brewing schedule, and other info all on one sheet. I have BeerXML which you can import into any of the big brewing software brands (Beersmith, BeerTools Pro, and Beersmith), and I have it included in bsm or Beersmith format to directly import into beersmith.

If you are interested in finding out more about brewing software or which one may be right for you, you can check out my review of the big three here. (part 1 and Part 2)

Review of New Glarus Unplugged: Smoked Rye Ale

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New Glarus Unplugged, Smoked Rye Ale

 

I don’t think I have reviewed any official smoked beers on here as of yet. So today while at the store I saw that The next Unplugged beer was out and it is Smoked Rye Ale. Now anyone who knows me, knows that smoked beers are not exactly my favorite style. Many times the smoke is overdone for my taste when it comes to smoked beers. There are a small handful of smoked beers that fit my taste, one is my own homebrew “Hand of Judgment Smoked IPA” which has a light background note. Another is Shiners Smokehouse. I have had plenty of Bamberg style beers, as well as the the classic Rauchbier; Schlenkerla Rauchbier Märzen. But, never one to miss out on an unplugged beer, I had to try New Glarus’s take on a smoked beer. I like the dry, and slightly tangy character of rye, so let’s see how this beer stacks up. Although the Alcohol content is not available at this time, the bottle states it is a big smoked beer, so be wary of that if you have too many. (as always, you can score along with me using the BJCP Scoresheet)

Like fruit beers, vegetable/herb/spice beers, and specialty beer; smoked beers are difficult to judge because they are very open to the judges particular taste. Since this is not a classic rauchbier, we will judge this beer as “other smoked beer” which is a very wide style, again pretty much a “does the judge like it” type of category.

Aroma: The first aroma you get is a classic beachwood smoke aroma. To me this always smells like your clothes the morning after a good campfire. If you have ever had the classic rauchbier, it is the same aroma but not as intense. The smoke is fairly heavy and dominates the aroma. Some rich malt in the background gives it sweet smokey aroma which can remind you of bacon cooking. There is also a touch of molasses in the aroma. Not much in the way of rye is able to poke through the smoke dominated aroma. Although the smoke is dominant is not obnoxiously smokey.  (8 points)

Appearance: Very beautiful beer. A nice clear deep amber color with a solid tan head. A thin layer remains throughout the glass, and forms a nice Belgian lace as you drink it down. (3 points)

Flavor: If I were to ever have a beer that I would swear had bacon in it, this would be it. Up front the beer is very clean, with just a touch of scrubbing carbonation, and very mild bready malt. There is a mild caramel sweetness in the middle, usually sugar contributes to drying the beer out but it’s possible this flavor comes from the Turbinado sugar. The beer finishes nicely with a modest amount of smoke flavor. The smoke flavor is nicely done, and by far not overwhelming. Some mild bitterness cleans the palate, along with a crisp dry finish which is probably biggest contribution from the rye. There is a slight tartness that is also from the rye, it plays around a bit with the hops bitterness in the end. I have to admit, from the aroma I thought the beer was not going to be as drinkable as it was. Leave it to New Glarus to create a very well-balanced smoked beer that will be easily drinkable at any BBQ. I don’t detect any high levels of alcohol so either the beer hides it well, or I suspect it’s in the 7% range. (16 points)

Mouthfeel: The mouthfeel is medium with a good deal of carbonation. That would leave this beer the perfect pairing for a dinner of authentic pulled pork cooked low and slow. The palate cleansing carbonation is what helps make this beer as drinkable as it is.  (4 points)

Overall: I have to say I am impressed. My least favorite part of the beer was the aroma. At first glance it may appear that the smoke may dominate the flavor, leaving you with an overload of smoke, which may be OK for some people. For those who may being seeking a beer to drink quite a few of them, an overly smokey beer can be difficult to drink more than one. This beer delivers as a well-balanced, smokey beer. I don’t detect much contribution from the Turbinado sugar, maybe just a hint of molasses or brown sugar, but that could be coming for the malt as well. Perhaps the sugar helps dry out the finish. One thing I find a bit confusing is why they would release this in the dead of winter. This beer would pair so well with grilled and smoked food it is a crying shame that it comes out in probably the worst season to smoke meat. Still, I highly recommend trying this beer if you either have never had a smoked beer, or are one like myself who don’t like overly smokey beers.  (7 points)

In the end I score this a 38, which is a very respectable B+ in my opinion.

Review of Kona Coffee Macadamia Coconut Porter from Stone/Maui/Ken Schmidt

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Kona Coffee Macadamia Coconut Porter: A collaboration brew between Ken Schmidt, Stone Brewing, and Maui Brewing Companies

I received this via a trade from Peter at Simply Beer. I am sure the first thing you may notice is the goblet. Yeah, sometimes I like to drink really good beers from glasses that were used as advertisements for crappy beer. Maybe it’s the irony of drinking great craft beer from a glass that some marketing guy thought would be a great way to showcase thier beer. Although I don’t think a goblet is the best glass for Hamms, it is a good glass for a bigger beer like this one. So if you don’t like my glass, too bad. I find it funny. Anyway, today I have Kona Coffee, Macadamia, Coconut porter. This is a collaboration beer between Ken Schmidt, Stone Brewing, and Maui Brewing.

Normally I review a beer according to the BJCP guidelines in my reviews. But for this one,  I don’t really think it will work well for the blog format. I have done several reviews of specialty beers, so you get the idea. However, for the most part it, specialty beers are highly subjective based on the judge who tries them. As long as the base style is stated, and is somewhat present in the specialty beer, the remainder is up to the judge if the beer is balanced or tastes good. For blog setting, a bjcp scoresheet really doesn’t seem to work well in my opinion. So I am thinking perhaps from now on, I will stick to just using the BJCP format for standard styles, and going a bit more informal for specialty (category 23) beers. Ok, so here is my review of Kona Coffee, Macadamia, coconut porter.

Aroma:Coffee, vanilla, and some of what may be perceived as macadamia nuts. If I were to say, it would be the coffee character and roasted grains that dominate. Overall, clean and not as muddled as the name may lead you to believe. Smells like a semi-sweet desert.

Appearance: Almost black and quite opaque. Normally porters are a bit more dark brownish, but black is acceptable to me. It poured a nice rich dark tan head. When held to the light, garnet highlights showed along the edges.

Flavor: The flavor is very interesting. Up front there is a bit of roasted grain and chocolate. In the middle the flavors really start to pop and take shape. The coffee comes through quite solidly here, followed by the unmistakable flavor of the coconut and macadamia. However, if that description was not in the name, I would simply say it was nutty. But knowing what it is, either solidified the flavor, or lead me down that path. There is some solid sourness here as well. Not a lactic or infected sour, but more than likely from the use of roasted grain. It’s a big beer, so it would come to reason that they used a lot of roasted grain, even if it was to proportion. It is also quite sweet, but the bitterness from both the coffee flavor and roasted grain help mellow that sweetness somewhat. The big 8.5% ABV is present, but far from hot. In the end, it tastes like a rich and roasty brownie that you may be washing down with a touch of sweetened coffee.

Mouthfeel: Very full-bodied for a porter. Slightly astringent. Medium to low carbonation.

Overall: Overall Glad I had it. But maybe my expectations were too high. The sourness was a bit over the top for what I would be looking for in a porter, the sourness can be present but should probably be light. The rest of the flavors didn’t so much blend, but they did play well together. It made for a very interesting beer. Although the flavors didn’t meld together, each one retaining its character did make for a complex and enjoyable beer. I would drink this again in a heartbeat.

If I had to give this one a score, I would put it in the mid 30′s range, and give it a letter grade of about a B or B+.

Review of Wittekerke, Witbier

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Wittekerke, a Belgian Witbier

This week I had a can of Wittekerke Belgian Witbier handed to me. I was pretty excited to try this one because quite simply, I never even heard of it, and it’s not too often you get a witbier from Belgium handed to you, much less one from a can. So that is the beer I am chosing to review today. Wittekerke is a Witbier. In general, what you can expect from a witbier is a refreshing, and light wheat beer, often with a hint of spice and citrus and at times, a touch of tart goodness. You should never have a witbier that is overly sour or has any brett or vinegar character. If any sourness is present, it should be a light and clean lactic sourness. With that broad overview out of the way. Lets drink this baby.

 
Aroma: Some nice wheat aroma with a background of aroma of oyster crackers. Some mild coriander  spice is in the nose along with a hint of lemons. Other than that, there is not much else coming through in the aroma. The beer would benefit from a bit more orange or floral notes. But I really like the grain profile. (7 points)
 
Appearance: It pours the picture perfect vision of what I think of when I think of a witbier. Light yellow, hazy, with a high moussey head. This beer is a picture of beauty. (3 points)
 
Flavor: Light and crisp, with very nice cracker-like malt flavor. There is some solid wheat flavors in there as well. The spices and a lactic tartness gives you a faded lemon-drop flavor in here that I like quite a bit. The lemony flavor lingers long into the finish and washes all over your mouth, sticking mostly to the sides of the tongue for me.  This beer is one hell of a thirst quencher. The lemon character is very nice. The sweetness of the beer is only evident up front, and lends a temporary honey-like quality right off the swallow. That sweetness quickly fades into the malt and lemon flavor which sticks around for quite some time. Very enjoyable flavor, well-balanced, and easy drinking. (16 points)
 
Mouthfeel: The mouthfeel is on the very bottom edge of medium. It could actually be a touch thinner. It is light and fluffy in the mouth. No astringency. Carbonation is quite high, as it should be, and really helps make the beer feel crisp and refreshing. (4 points) 
 
Overall: Overall it is a very well made Witbier…as I would expect from a beer that originally comes from that region. The aroma was lacking the spice character I am used to and it seems a touch on the heavy side for a wit, but the beer has some excellent qualities to it as well. The spice in the flavor is very well balanced, the tartness is on point, and the malt profile is very pleasing. Overall I think this beer is very solid. (8 points)
 
In the end, I gave this beer 38 points out of 50. This roughly translates to about a solid B or maybe a B-. The numbers show B- since 38 is on the lower end of second tier in the score sheet. But I feel this beer deserves a bit more than a B- simply for how refreshing it is.

Food Recipe: Lamb Stew with Pere Jacques (Belgian Dubbel)

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Lamb Stew with Pere Jacques

Today I’m going to do things a bit differently. Instead of simply talking beer, or talking beer and food pairing, or cooking with beer. I am going to invite you in and show you a recipe I created using Pere Jacques from Goose Island. Although in this recipe I used lamb, this will work with pork or beef as well since dubbels pair nicely with both those. There are a few beer styles that pair well with lamb, but I chose the Belgian Dubbel because I felt the yeast character, particularly of Pere Jacques, would work well with the mild gameiness of the lamb.

My wife and I have discovered the joys of grass-fed animals. Come to find out, corn is not the natural food for cows, and this can lead to health issues, not only with the cow (or other grass-eating animals) meat, but some say it can be linked to the presence of E. Coli in the meat. Now, I’m not going get all preachy on it, but this was something interesting I learned. Moreover, grass-fed meat does taste a bit different, and I actually like the flavor. We get our meats from a place called grassway organics.

With all that, here is the recipe I came up with.

Lamb Stew with Belgian Dubbel

Ingredients

1 tablespoon olive oil (more if needed)
2 pounds lamb shoulder or leg meat, trimmed of fat and cut into 1-1/2 inch cubes
2 teaspoons all-purpose flour
Salt and pepper to taste
1 bottle (12-ounces) belgian dubbel
2 tablespoons red wine vinegar
1-1/2 tablespoons Dijon mustard
1/2 tablespoon mediterranean seasoning
1 tablespoon unsalted butter
1 large onions, sliced into rings
4 shallots
2 garlic cloves, chopped
1 large potato cut into large cubes
3 medium-sized carrots, cut into 1/2-inch pieces
3 celery stalks
2 sprigs of fresh rosemary*
2 fresh basil leaves*
a few sprigs of fresh mint
3 bay leaves

*use dry store bought if fresh is not available.

Heat oil in a large skillet over medium heat. Add lamb to skillet in batches, being careful not to crowd the pan, and sear well on all sides.

Sear the meat.....

Remove from skillet.When all the lamb is seared well, return it to the skillet. Sprinkle with flour and stir to blend. Season with salt and pepper. Cook 3 minutes. Remove to a Dutch oven or slow cooker.

Degrease skillet. Place over medium-high heat; add beer and stir, scraping up any browned bits. Blend in vinegar, mustard, and mediterranean seasoning. Pour over meat mixture.

Add the beer mixture

Melt butter in same skillet over medium-high heat. Add onions and shallots and sauté until golden brown, about 5 minutes. Add garlic and sauté an additional 2 minutes. Mix onions and garlic into meat.  Add carrots and potatoes along with  rosemary, mint, bay leaves, and celery.

Ready to cook.

Bring stew to a simmer. Reduce heat to low, cover and cook until meat is tender, about 1-1/2 to 2 hours.If the stew is too thick or dry, add a little more beer as needed. If too liquidy, cook uncovered until desired consistency or use a cornstarch and water mixture.

Now reap the rewards of your labor!

Review of New Glarus Unplugged: ABT

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New Glarus ABT...think of it as an Imperial Dubbel (offically a Belgian Quad) which I am drinking from a Bodum Glass

This weekend I went out and picked up some New Glarus Unplugged ABT. This release snuck up on me. Normally, I am monitoring New Glarus’s Beer Schedule, and I am that guy who walks into the liquor store during the month looking for the latest unplugged or seasonal from my favorite brewery. Most of the time I am in there days, or even weeks before the store gets it. But this time, I was looking at the beer and they got it before I started hounding them for it. I don’t know if that is a good thing, for me it is a sign at exactly how busy I have really been.

Beer Advocate lists ABT is a Belgian Dubbel style ales, however from what I can gather from Internet searches, ABT is actually a style all its own. It appears that ABT falls in line with a Dubbel, but is a bit bigger. This example is pushing 10% with a listed ABV of 9.75%.  Since most Dubbels end at 7%, you can think of it as an Imperial Dubbel, or some people call it a Quad. Just like Ommegang’s Three Philosophers.  Since New Glarus doesn’t officially list its style. I will use my interpretation of what it would be. Which is ABT, as an Imperial Dubbel or Quad. The BJCP category would be 16E, Belgian Specialty, which is also the official catch-all listing for any Belgian Quadrupels. As always, you can judge it yourself using the BJCP scoresheet, which is the format I use to review beers in this blog.

Aroma: The aroma is very complex, you could spend a lot of time finding something new with every sniff. Up front I get some raisins, doughy malt, sweet chocolate, and over-cooked caramel. If you have ever been in someone kitchen who was making candy and let the sugar get to the dark stages, you will know what I mean. There is not a lot of alcohol coming through for me for a 10%, but you do get some, which gives the impression of booze soak raisins.  Those are the big hitters for me in the aroma. A few more minor players are some honey aroma, a bit of sour fruit (mostly cherry’s), and hint of allspice. All in all, I think this is a very well put together, and complex beer. The spicy notes are likely from the yeast used, and with Randy Theil (formerly of Brewery Ommegang) onboard at New Glarus, it makes sense that this Belgian style ale is spot on for big complex Belgian style quad. (9 points)

Appearance: A deep garnet ale, with some very good clarity. The light tan head is very dense and long-lasting. Not much lacing on the glass, perhaps because of the high alcohol content. (2 points)

Flavor: Here is where the strength of this beer is quite evident. In the flavor, for me  I get a lot of  chocolate and spice, which is a very unique flavor. I don’t know if this beer is barrel aged or not, but I swear I am getting some oak. The alcohol and fruity esters again give me the impression of booze soaked raisins, and cherries. There is a nice sweetness in the middle, but the beer really does not finish dry. If you wait a long time between swallows, you will notice a slow caramel sweetness re-emerging later, which reminds you to drink again. The doughy malt and overcooked caramel is present, but for me it’s about chocolate, spice, alcohol, and oak for the big players. One thing you can really appreciate is how good this beer really is. I can appreciate the thought and effort put into this beer. In a world where balance seems to not be as appreciated as it should be, this beer is a very good example of complexity with balance. (16 Points)

Mouthfeel: For a big beer, this beer is fairly light. It has a medium mouthfeel, and enough carbonation to further lighten the feel. It gives a crisp feel to this malty complex beer. (5 points)

Overall: Overall, I think this beer will easily be lost on the big and bold crowd. They will see the 10% (9.75 actually) and think of big bold flavor and aroma, and be sort of disappointed in finding a well-balanced big Belgian. Granted, when I think of a big Dubbel, like a Quad, I would think of more malt and more sweetness. Sort of like a big barleywine, only the Belgian version. But to be honest, I kind of like this as well. There is not that sweetness that would prevent you from drinking a few of these, but enough complexity to keep the beer interesting. There is enough alcohol present to remind you that you should be careful, but not hot and unpleasant. I really can’t think of anything in this beer I would want to change, but as far as a Quad goes, it is quite nice. (please keep in mind that although a Quadruple is generally thought of as a big dubbel, you can have Quads that are similar to Tripel’s, but bigger) (8 points)

Overall I gave this beer a 40, which is a B or B+, either way it is an Excellent beer.

Review of Elliot Brew from Struise

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Today I have a very interesting beer that I received from my friend Peter at Simplybeer.com. Peter and I like to trade beers from time to time and get a flavor of something different that we each can’t normally get in or local areas. Elliot Brew (AKA Struise Mikkeller) from De Struise Brouwers Basically this is an Double IPA, brewed in Belgium. Now I know here in America many brewery’s are brewing Belgian style ales, but I have not heard of much of the opposite happening. Now, before you get down on me about calling this an American Style, and not just an Imperial IPA I am referring to it as such because the double IPA style did start here in America. However, which judging the style, any variety of hops can be used. So you cannot ding it for not having that “traditional” American hop flavor. But I do like to call it an American Double IPA style because of where it originated from, not for the ingredients used.

Elliot Brew from Struise

Aroma: Some sweet taffy-like candy aroma, along with grassy and floral hop aroma are the dominant aromas. It sort of reminds me of what it may smell like on a summer day sitting outside of taffy shop. There is definitely some hop presence, but not as much as I would have thought, but there is a lot going on that helps blend everything together. You have some boozy schnapps aroma in there when you dig deep. Just off the aroma alone I am expecting a nice hoppy beer, but a lot of sweetness. (9 Points)

Appearance: A hazy and creamy looking light amber, with a ton of head. Even pouring it fairly gently, produced a lot of head. For a higher alcohol beer, this head lasted a long time too. (3 points)

Flavor: Here is where all the complexity lays in this beer. I have some sweet and sticky taffy, not toffee, but a sweet and fruity taffy-like flavor. There is some doughy bread, and a slight toasty flavor as well. The hop flavor is wet and grassy, with some juicy orange citrus highlights. I don’t know these are American varieties or not, but I am getting some woodiness, so I suspect there is some English varieties in there somewhere. Alcohol is quite evident, and even though this bottle has aged a bit, seems a bit on the hot side for me. The beer seems a bit sweet, but don’t get me wrong, it is far from cloying. I can easily drink this. The combination of the alcohol, stiff hop bitterness, and use of sugar as an adjunct help to dry it out somewhat. Just don’t expect this to be a bone dry, easy to slam beer. Not that you would want to, but you get the idea. There is a resinous sticky bitterness that lingers long into the finish, and this battles any sweetness that is also lingering. You can literally feel the battle if you pay close attention. (15 Points)

Mouthfeel: For as big as this beer, the mouthfeel is not super heavy and chewy, but it is fairly full. It is just beyond the medium range. The high level of carbonation give the impression of a lighter feel, but if you let it sit in your mouth for a few seconds you can get a real feel for the viscosity of the beer. (4 points)

Overall: This beer has been getting super high marks, but for me it is just above average. Maybe I have a bottle that didn’t travel well, maybe I let it sit too long, or maybe too many people fall into the “If it’s from Belgium it has to be the best beer ever” craze. I can’t really say, all I can do is evaluate the beer in front of me as I see it. It is  a huge IPA, with some great attributes, but for me seems to be lacking in the hop depth. I am sure there are a lot of hops in there, they do come through a bit in such a huge beer, but for me not enough for a world class double IPA. The bitterness is there, but the flavor perspective and fairly low aroma give it  a few dings. But on the high side, it is a very tasty beer and I love seeing an American style coming from overseas, from Belgium in particular. The fruity bit I get, I suspect is from the candy sugar, which is also an interesting twist. But in the end, for a Double American style IPA, it is just very good to me. (7 points)

Total points I score this beer is 38 or  about a B-.

Cooking With Beer

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It’s fairly common, once your doors of perception have been opened to the real flavors and aroma of beer, that appreciation widens to food…..or vice-versa. Most commonly, beer lovers are concerned with pairing the right beer with the right dishes. If you look in most cookbooks however, you will receive generic descriptions for any recipe calling for beer. Most of the time it will say “1 can/bottle of beer” or if you are lucky it may actually specify, “1 bottle of dark beer”. But if you are reading this, you already know that beer is more than just light, amber, or dark. Even comparing similar styles between different brewerys provide different flavors, sugar content, levels of bitterness ect. I was very happy with the announcement from the Brewing Network, that they were going to be having a show hosted by Sean Paxton, the Homebrew Chef. Now I am no Sean Paxton, my level of cooking skill and interest takes a  more low brow approach. But, just because I have no interest in cooking five-star type of meals, does not mean that you cannot adapt the same approach Sean Paxton uses for beer and food, in more common food types that you like to cook. I am an avid low and slow BBQ fan, quite often taken 10+ hours on making a smoked pork butt or beef brisket. I also love grilling steaks, burgers, brats, and chicken. The trick is to create a marriage between the two, the hard part is deciding what and where to incorporate beer into the equation. Sometimes it’s a pairing, and sometimes it’s using beer as an ingredient. What I loved most about the first episode of the show, was it explained exactly that, and I knew from that point this latest edition of the Brewing Networks line-up was going to be easily understood by anyone who has even the slightest interest in cooking will be able to pick up something.

So before I proceed, I just want to give a you a bit of my cooking background, all of which is as an amateur. Now, I admit, listening to that episode of The Home Brewed Chef inspired me to try something they had on the show, and that cooking experience I had today inspired me to write about it. But I have been cooking with beer for quite some time, just not at Sean’s level.  I did however, receive some email comments from Sean on my other site (which I have not transferred my food section over to this blog yet) that he liked what I was presenting and it could get people on the right track with some simple cooking with beer recipes. Coming from him that was a big compliment. Many of his ideas on his site, were incorporated into the type of cooking I do. For example, I have my variation of his Chocolate Ancho Chili Spice rub, into a variation that uses Chipotle peppers instead and a bit of brown sugar instead of organic sugar. I have also made his Stout BBQ Sauce as well. Also, I entered a cooking with beer contest, and I ended up as a top 10 finalist, but had to back out of the final cook-off because I just started a new job four days before the final cooking, and I didn’t want to ask off, four days after starting. At the end of this article, I will provide that recipe I had. But for now, I will talk a bit about cooking with beer, and give a simple recipe based off an idea that they talked about on the first episode of The Home Brewed Chef.

In my experience (and from what it sounds like others do too) is when cooking with beer you want to consider three things. The flavor of the dish you are creating, the style and flavor of the beer you want to use, and how these two forces will collide. As an example, you wouldn’t want to use a Heffeweizen in a hearty sauce, because it may be completely lost in the dish. If you are like me and light a slight sweetness to the sauce, you will want to find a slightly sweet, and more full flavored beer. Something that can stand up to the boldness of the tomatoes and beef,  yet not overtake the dish or come across as bitter. I like to use an English style old ale. I have found for me, the character of the beer comes through well, and the slightly wine-like vineous flavors mesh well with tomatoes. Same holds true for other aspects to consider, for example when pairing grilled ribeyes with an American amber ale, you could incorporate something with that amber ale into a side dish, or sauce that would go with that steak. That is where I was interested in an off the cuff idea that Sean Paxton shot out during that first show. You could take a roasty stout, where the roasted flavors of the grain may pair well with a grilled steak, and take some onions and shallots, saute them, then use a broth and the beer, reduce it to a sauce and pour it over the steak. It sounded so good I had to try it. So here is my version of that idea below. I used a smoked imperial porter with Chipotle peppers (Benji’s Smoked Imperial Porter with Chipotle Peppers from Tyranena to be exact) that I had in my beer cellar instead of a stout, but that’s what is great about cooking, you can change anything to fit your taste. Here was mine.

Here are the Ingredients, 1 cup of Benji's Smoked Imperial Porter with Chipotle Peppers, 3 shallots, 1 medium sweet onion, 1 garlic clove (not visible), butter, and 1 can of beef broth.

I sauteed the onions, shallots, and garlic until they started to clear.

I then added the broth and beer and continued to cook until reduced to a medium thick sauce.

These are just tenderloin steaks with hop salt and pepper. I have a hard time smothering fatty steaks like ribeyes. But tenderloins don't have much flavor on their own.

Grill 'em how you like 'em. I like medium myself.

 

Once the sauce is reduced to where you like it, plate the steak, let it rest, then just before eating spoon the sauce and onions on it. This was very delicious. I ended up serving it with pan roasted potatoes I also drizzled with the beer.

So that was it. When cooking with beer, you want to think about how the flavors are going to meld with your food. Will the bitterness go well in that cake? Probably not, but a great raspberry lambic may. Another think to remember is that when you are cooking with the beer, some of the water will evaporate, so you may also concentrate the flavors, this can work to both your advantage, or it will work against you. So if you are cooking with a hoppy IPA, and you concentrate that bitterness, you better have a bit of sweetness in the dish to try to balance out that part of the beers contribution.

Cooking Brats tip

Living here in Wisconsin, we have a strong German heritage. Brats, among other sausages are very popular. But in summer, brats are everywhere. People often par boil their brats in beer, or soak them afterwards in beer. Normally this is just some Bud, Miller, or Coors. But, this really doesn’t do much. The skin of the brat prevents the liquid from really penetrating the brat in that short amount of time. If anything, you get the aroma of the pot while it is boiling or steeping afterwards. But when you eat the brat, 9 times out of 10 you don’t get much flavor from the beer. I did find that if you soak the brats in beer 24 hours prior to grilling, you do get a lot of beer flavor. I like to use Capital Brewery’s Wisconsin Amber as my soaking beer of choice. Also as a side note, a true brat cooker will never par boil them. They should be cooked raw on the grill. But I promise you that if you soak them for 24 hours, then grill them, you will get many compliments on how much beer flavor your brats have.

Pub Skirt Steak Fajitas with Beer Braised Onions and Peppers

With that, here was my Pub Style Skirt Steak fajita’s recipe I promised earlier in this post. This is the one that earned me a top 10 spot, and I would put money on winning the thing I would have been able to compete. In all honesty, the amounts are estimated, I normally don’t cook with exact measurements. So play around with it and suite it to your taste.

Skirt Steak
1-2 lb skirt steak (Fat trimmed)
1 cup of Sprecher Pub Ale (1/4 cup reserved for grilling)
2 limes (you will need the juice from 1 and 1/2 limes or about 3 tablespoons for the marinade and the other half a lime for grilling)
1 teaspoon of cumin
3 dashes of Tobasco sauce
salt and pepper to taste

Place the skirt steak in a gallon freezer bag, along with the beer, 3 tablespoons of lime juice lime juice, cumin, and tobasco sauce. Allow to marinade overnight. If in a hurry, allow to marinade at least 3 hours before grilling.

When ready to grill combine 1/4 cup of Pub Ale and juice from 1/2 lime into a bowl or pour into a clean spray bottle.

Remove steak from the marinade and lightly salt and pepper the meat. Place it on a medium high heat grill and grill using direct heat. For an average skirt steak grill for about 5-6 minutes per side, while spritzing with the beer and lime mixture (or basting if you used a bowl)

When done, allow to rest for 5 minutes before cutting into 1/4″ slices. Cut the skirt steak at an angle.

Serve on warm tortillas with the below onion and pepper mixture.

Beer Braised Onions and Peppers

1 tablespoon unsalted butter
1 medium sliced red onion sliced thin and in half
1 small red pepper grilled then cut into strips
1 small green pepper grilled then cut into strips
2 tablespoons of sugar
1/4 cup of Sprecher Pub Ale
1 tablespoon balsamic vinegar
1/4 teaspoon of salt

Melt butter under medium heat (use a side burner on the gas grill if you have it), then add onions and sugar cook until the onions soften. Stir in the ale, vinegar, grilled peppers, and salt. Cook over medium heat while stirring until all the liquid has nearly all evaporated.

Serve with the above flank steak on tortillas (This mixture also goes great with brats. I soak my brats in beer 24 hours prior to grilling, do not par boil. Just grill them. Serve with this same pepper and onion mixture)