A Thoughtful Gift from a Beautiful Person

In a FULL Shot: Yoko, thank you for the wonderful gift, I wanted to return the favor by blogging about everything you gave me. Always, Johnny Cocktail!

There are some great people out there. One such person I will address only as Yoko, has a huge heart and is always providing a helping hand. Approaching me one day stating she is going to a mere Wegman's (A commodity to many, but a day trip to many others) which isn't the above all end all of stores, but has a very expansive beer selection as far as grocery stores go asked me if I wanted anything there when she headed out and I would be able to pay her back at a later time. Of course I jump on it, I had been reading about the Brooklyn Brewery company and had high hopes for a domestic Belgian style ale and requested she pick me up one from that company and I'd pay her back when she delivered on her offer.

Well of course she not only returns with a bottle from the brewery, she brings me a healthy supply of many different things, claiming she knew I would appreciate it more than anybody she knows. I of course was rejected payment for not only the bottle, but the entire bag of libation goodies. She said I could pay her back writing about the beverages and enjoying them at home with my wife.

NOW! Shall we begin? Let's get right into the large showcase (I also have to sadly inform you that I lost a few light bulbs in my personal studio and decided that the size of this blog was going to be too much for individual shots, so enjoy the group picture of these great friends and just listen to their stories as they follow!)

A malted Rehobeth Beach based beer utilizing coriander and orange peel backed up with concentrated pinot noir juices then partially aged in old pinot noir barrels and primarily aged on oak barrel staves (yes, the things to make bourbon barrels).

Dogfish Head - Red & White:

In a Shot: Strong Kid's Fruity Breakfast Cereal

Poured into my always trusty sufficient brandy snifter after sitting out of the fridge for a solid half hour I get the sound and smell of Fruity Pebbles cereal followed by a serious aroma of Fruit Loops. The color is intoxicating almost a burnt peach or light amber. The head dissipates very quick with the aroma. It drinks very alcoholic, with flavors of orange and malt standing out more than anything. Earthy mushroom and tart cherry flavors are battling against a serious level of citrus and yeast followed by an astonishing level of sweetness. This beer actually has tannins with a very dry finish, but nothing like beers that are surrounded by hops. I can imagine this beer being paired with fish, duck breast and autumn/wintry seasonal vegetables but would never recommend drinking it by itself as it's truly intense and requires some food to bring it down.

Starr Hill: Jomo Lager

 

14 time award winning company (More gold than others) that began in Charlottsville, VA recently moved near the Blue Ridge Mountains in Crozet. Using a three malt, two hop and one yeast method the master brewer, Mark Thompson creates solidarity in his philosophy of not messing up a simple drink that should compose of water, malt, hops & yeast.

In a Shot: Light, easy going and with lots of nose.

A true lager gets the tall boy, I gave this one the pilsner glass treatment. Hazy, light amber in color, the head is white, lacy and sticky. The nose is full of surprising notes of berries and cereal followed by subtle caramel hints. The palate as it dissipates truly rises into a lemon balm forefront and even subtle chocolate backgrounds with high carbonation and very bright, light crispy flavor. Even after allowing the beer to sit for almost ten minutes, it maintains a level of white carbonation and flavor. A beer to session over many times or to be paired with fried or saucy foods. A lager to stand out against the current lager reputation.

Arrogant Bastard Ale

From the Stone Brewing Company who uses the mythology of the gargoyle, a beast that would ward off bad spirits, to express it''s own mission with a gargoyle on every label to ward off bad chemical preservatives, additives and adjuncts.

In a Shot: Sessionable Ale that is a jack of all trades, master of none.

I decided to give this ale the classic pint glass. So far, the darkest of my selection. Cappuccino head with a burnt candy apple copper color. I notice as I smell and drink it, even in the standard pint glass, the drink has a sticky and true sip by sip lace that you see in a great IPA (Though it does disperse very rapidly). The nose is piny as expected with bitter citrus oils as the fruit backdrop. There is a middle sized body with some of everything, ie. caramel, fruit, hoppy resin and good carbonation. Not a lot of any of those however, just, a bit of each. I will admit there is a bit of a bite at the finish, but then again, it is 7.2 and it was consumed after a lager. Therefore, this beer is not crazily complex and definitely not overly simplistic. A flavorful under hopped IPA that would be considered a go to for it's drinkablity. A well balanced ale regarding color, lace, body, acid, bitter and overall flavor. Had this one before and would definitely have it again. Especially if I was given the opportunity to have more than one.

Local 1:

Brought to us by the Brooklyn Brewery located in, YUP, New York. A well known craft brewery that focuses and bringing the Belgian style ales to our Eastern side of the pond. This particular brew, at 9% ABV is made from German malts and hops and first pressed Demerara cane juice and Belgian yeasts. The final product is then 100% bottle re-fermented and classified as a strong Saison.

In a Shot: Really creamy, fruit blasting ale that satisfies palate, affect and food that is highly recommended by Johnny Cocktail.

Of course, I went with the obvious goblet vessel for this one. Wow. 100% bottle refermentation truly expresses itself in this one, the bottle popped like sparkling wine, the head is off white, thick and adhesive. The whole drink is hazy. The color of over ripe peaches and smell of bright fruits fill the room before ever putting it to the nose. Think papayas, pineapples, mango's, apricots and spices. A musty earth note settles behind a peculiar aroma that reminds me of bubblelicious. Frothy, even in body the creamy, medium bodied tibble packs standard citrus and coriander flavors with a very light bitter hop finish found in many pale or Saison style ales. While drinking the bottle I've noticed that the lace falls with the drink rather than sticking to the edges but remains constant while consuming the beverage. A lot of these Belgian style beers at 9% truly show off the abv in the finish but this one subtly finishes so light and smooth that it is very consumable. So therefore, in closing, it is important to explain that this drink, is tall, strong, evolving and incredibly good, but quite dangerous! Drinking it without food will put you immediately over the edge, so enjoy it with dried fruits, terrines, spicy nuts, mushroom favored cuisines, fruity vinaigrette's, meaty fishes, buttery breads and curry based spicy dishes. That, or at the very least, with a full stomach!

In final closing, I thank Yoko, for her kindness, her generosity, and her enthusiasm for my own passions. In this moment, I return the favor. I look forward to showcasing more products from not only Yoko, but anybody else who chooses to showcase products they want to see shared with the world at The Next Rounds on Me (Dad, Jovan, Michael/Michelle, Brad, Jen, Uncle John, Joe Dangler, this list keeps growing and the time keeps getting shorter, but I promise blogs on all the things you have shared with me.)

Cheers!

Crispin Hard Ciders

In a shot:  Came across a line of ciders known as Crispin and decided to do a little study and tasting.

Growing up in a world of sugary wine coolers, cloyingly sweet hard lemonades and those awful "Alcopops" (I dare not say there names), I never thought I'd become a guy who liked hard ciders.  The beer industry has evolved and the times have drastically changed towards a far superior direction.  The Michigan based J.K. Scrumpy's Organic Hard Cider is spectacular, Woodchuck makes a fantastic Pear Cider and Strongbow from the UK makes a subtle and sophisticated dry cider.  During colonial times, cider was often the drink of choice during meals as water was still unsafe to drink at the time.  Prohibition put a stop to ciders in our country, following with a pool of sugary sweet drinks that were just no good.  From Argentina to the United Kingdom, ciders are being produced all over the world.  In the US alone, we are producing up to around 15,000,000 cases annually with no signs of stopping.


Located off Central Avenue in Minneapolis, Minnesota lies a headquarters for a California sourced new face for hard ciders.  Crispin Hard Cider Company is offering an evolving line of gluten free, naturally fermented beverages using a premium apple juice blend, not from concentrate, with no added malt, grape wine or spirit alcohol.  Depending on the product in hand, Crispin cider's are smoothed with pure apple juice and contain no added colorants, sorbate or benzoate preservatives and are chill filtered (A process where the cider is chilled to near 0°C (32°F) and passed through a fine filter, removing oily/fatty compounds extracted in the maturation period preventing the final product from becoming hazy when chilled, or when water or ice is added).  They go through this process because Crispin is avid about serving their ciders over ice.  They do however produce artisinal 'Trappist style' reserve ciders that are unfiltered using racked apple wine and sweetened with organic maple syrup or honey.

Starting with their Crispin Bright over ice.  This light cider is 110 calories, has 8 grams of Carbohydrates and 7 grams of sugar with a mellow 3.2% ABV in every 12 fl oz bottle.  The drink anytime cider pours, dissipates and drinks much like a club soda with very light green apple and pear flavors with lemon.  The Crispin website recommends serving this (and all of their ciders) over ice and add a lemon slice to this incredibly light Crispin Bright.

Their flagship standard, Crispin Original Crisp, over ice is deeper in color, flavor and slightly heavier in the mouth.  5% ABV there is definitely more of an alcohol presence and the Natural expression is assuredly drier than it's Bright sister.

Crispin Brut Extra Dry over ice is fantastic!  5.5% ABV, this stronger and even more arid beer boasts red apple flavors, caramels and cinnamon spices.  Definitely my favorite thus far.

Crispin Honey Crisp artisinal reserve is 6.5% ABV is completely different than the regular line of ciders.  Cloudy, soft, and full of thick honey notes, this cider tastes as if there is little to no alcohol at all and yet it's the strongest one of the lot.  Still very tart and dry with subtle natural sweetness, it's finish is the smoothest of the line I've had.

In the end, I would go back to a Crispin.  It's familiar, it's clean and refreshing and fun to drink in a glass filled pint like a summer cocktail.  I highly recommend either the Brut Extra Dry or the Honey Crisp as they are truly great ciders to engage.  Crispin also makes a limited release version of Honey Crisp, n ufiltered, unpasteurized variation called Falconetti.  They also have a play on Bonnie & Clyde, Clyde being the 6.9% Chardonnay barrel aged hybrid and Bonnie is the softer 5.5% abv yet spicy ginger/blood orange apple beast.  They also have another artisanal called "The Saint" which is fresh apple juices fermented with Trappist beer yeasts.  It's described as the cider to convert skeptics.  Grab a Crispin and get to starting or finishing your day on a truly refreshing note.

* Update:  Happy to say I no longer have to look in mom and pop shops for the wonderful Crispin line as they have recently been spotted in chains such as Wegmans and Whole Foods!  Strangely enough, the only ones that are showing up on the shelves though are the artisanal options.  I've seen the honey and I've finally found "The Saint", an exclusive variation where they use organically pressed apple juice, not from concentrate and apply it to Belgium yeasts and then sweeten it with organic maple syrup.

Tasting Notes:  Cloudy Golden Pear Color; Drinks like apple wine.  Light and dry with tart pear flavors, vanilla, hay uncooked breads and sticky earthy notes.  The maple is VERY subtle and more discovered in it's refreshing crisp finish.  Great by itself and an interesting dynamic for cocktails.

Cheers!

That Grande old Red, White & Blue: Trappist Ale's Tasting

Celebrating the 4th of July with an almost revolting nature, I decided to present to you the good old fashioned American pride of the red, the white and the blue - Via the expressions of Belgium super star premium ale's from Chimay!


Chimay Premiere Ale (Red) (7% ABV): In a Shot: A great abv creeper Trappist ale that has a color ranging from coffee to iced tea with a swiftly dissolving cappuccino colored foam, small slow almost invisible beads with flavors and aromas ranging from bright fruits, spices, apricots to yeast, hops, smoked tea leaves, barley and medium tannins.

The first, lowest priced and lowest alcohol content of the Chimay line-up. Chimay Red is a top fermented Trappist beer that gets re fermented in the bottle and is not pasteurised. The color of the ale is fascinating. Depending on how directly into and how bright of a light you are using the ale can be very dark ale with dense coppery, blood orange, black cherry even coffee colors. Directly in light the color is more of an unused coppery, Valencia orange, red cherry and iced tea. The off white cappuccino foam dissipates incredibly fast for an abbey ale, I even struggled to keep the foam topped up just to take it's picture. Also I need to point out that the beads in the glass are very small, almost hard to see unless directly in the light and are incredibly slow, only starting mid way through the beer.

The aroma upon releasing the cork was apricot which quickly escapes to bread yeasts and bitter lemon. Other aromas such as cinnamon, saffron, a little honey slightly burnt toast and sun bathed grass circle a soft presence of hops.

The effervescence you can not see in the glass is 100% present in the mouth. The ale is highly creamy with bright citrus, dried orange peels, smoked tea leaves sauteed in barley and medium tannins. It's a refreshing beer that would be well received by craft beer and red wine drinkers. Lots of things happening here. I must also say that when consuming this brew, you would have no idea you are drinking 7% ABV until the affects set in, which literally creep up on you. With all of the Chimay's it should be noted that the warmer these things get, the more the flavors and aromas change so check in periodically to see what your preference is while enjoying yours.

Chimay Cinq Cents Ale (8% ABV):  In a Shot:  The medium ranged hazy, musky, muddy orange Chimay ale boasts more density and sediment with a bright frothy foam yet no lace or acidity packed with dry, raisin yeast featuring anise, ginger and roses with a dry and bitter finish.

Like the Premiere, the middle priced and mid ranged abv ale from Chimay is also a top fermented Trappist beer that gets re fermented in the bottle and is not pasteurised.  Upon opening the bottle, tart citrus peel fruits emerge from the bottle.  The hazy elixir produces a musky unfiltered muddy orange.  Their is a bright white foam that is long lasting, even after settling, a froth remains on the top of the drink the whole way down (though dissipating to a thin film).

There is no sign of lace on the glass what so ever after each sip.  When looking for lacy beads I find them faint, slow, small and distracted from an onslaught of unfiltered sediment floating around the chalice.  A much fuller mouth feel than the Premiere, dried fruits are the star player backed by anisette, ginger, rose and a slight astringency.  Very yeasty, quite dry while hardly acidic at all with a premium prickly bitter hop finish.  I will definitely go back to this Chimay for a second round.  And the next rounds on me!!!

Chimay Grande Réserve Ale (Blue) (9% ABV):   In a Shot:  The darkest, heaviest and strongest ale of the bunch has nutty, fruity, bread notes packed with rich thick texture and subtle carbonation followed by light acidity, dryness and malt.

All lines of Chimay Trappist Ale's have been top fermented and re fermented in the bottle without being pasteurised utilizing only natural and fresh ingredients.  Dried grapes emerges almost immediately from the initial popping of the cork and upon entering my goblet arrives an intensely dark, almost, tawny seal brown or burnt mahogany with a light khaki head that dissipated almost rapidly (Disappointing).  I had to fight with it just to take it's picture!  The initial beads came in rows of two bright white and very tiny steady rows which unbend into faint sights of bubbles occasionally seen in the nearly opaque chasm.

Walnut raisin bread is the initial aroma in the glass along with sourdough, summer pansies, elderflower, dark fruits and salty chocolate.  It is impressive that this is 9 % ABV as you would never know unless someone told you so.  The mouth feel is so warm and filling, similar to barley wine, with such a rich, heavy density distinctly fruity with spicy yeast, balanced acidity and a soft, subtle dryness.  The hops are playing the background in this particular bottle. 

Due to the heavy alcohol content and second fermentation, you are able to age the Grande Réserve for several years if you can tolerate not consuming it.  It will take on very serious wine and port flavors while only becoming softer and smoother.  I am aging one as we speak, and once it reaches maturity, I will let you know the full impact of an otherwise, already clear winner for top beer available in the states!

I highly recommend picking up the gift set with the three different ales with the addition to the Chimay glass.  Most top quality breweries make glasses that bring out the genuine carbonation, head and overall flavor of the brew you are holding.  Thank you for CHIMAYing in and do celebrate your freedom appropriately as well as responsibly.  To the red, white and blue, I toast!!!

Cheers!

Chimay Trappist Ales

In a Shot:  Chimay's are premium monk produced Belgium Ales that are considered by many to be the best beer money can buy and I plan to taste it's portfolio.

North east from Paris and just south west of Bruxelles, lies the Belgium municipality (small territory defined by city, town, village or small collection) we know as Chimay.  Since 1862 the Cistercian (Taken from the monastery of Citeaux, founded in 12th century Burgundy) Trappist monks of Chimay have been developing the production of Trappist beers and cheeses as a method of obtaining needs and sustaining employment in the region.  These monks devote their life to God in prayer and meditation, vowing celibacy while living their lives in a community securing aid for the poorest people.  The Abbey of Scourmont, just outside of Chimay is where the brewery is located and though no longer run by direct administration of the monks, the brew is created in the abbey and ran by S.A. Bières de Chimay.

One of the seven Trappist abbeys producing beer, Chimay's line of premium ale's have the character and quality that is well known and has enjoyed great success.  The bottles were all originally only sold in 25.4 fl.oz, corked and wire sealed bottles but have evolved in offering a smaller 11.2 fl.oz with bottle caps.  To respect monastic lifestyle, the brewery is only open from 7 am to 4 pm but still manages to produce two batches up to 52,850 pints of their product daily.  Drawing water from two wells located on the abbey, the mash tun includes kiln dried barley and wheat.  After filtering the wort, the liquid result from mixing the water and grain in a mash that can not yet be called beer, the drunken solids of grain husks and insoliable residues is shipped off to be fed to the very happy cows of Chimay whom eventually produce the millk to make Chimay cheeses!  It is rumored that after a night of heavy chimay drenched grains the cows sneak out of there barns and go 'people tipping' an adolescent event where the cows sneak into the homes of sleeping people and knock them out of there beds.  It's funny because once people fall they have so much trouble getting back up!

All joking aside, this wart is then boiled which is where the hops get added and removed at the end (much like making a flavored simple syrup on a massively larger scale).  This sterilizes the wort and infuses the bitterness and aromas.  After beeing clarified and cooled the wort is then fermented with a starter yeast (selected by Father Theodore in 1948) that then turns the liquid into beer.  Centrifuged (as in centrifugal force, a method of seperation) and cooling, the beer matures in a vat then gets clarified one last time to remove cold produced cloudiness.  The final and very important step is to add fresh yeast and liquid sugar to create a second fermentation process in the bottle which is going to bring the alcohol to it's desired level as well as give the beer it's effervescence.  At each stage, laboratory work is done (Chimay has it's own purification plant) to ensure quality.  As of today there has been no record of a return case of any of the Chimay products.  Now that's customer satisfaction guaranteed!

Recommeded to use a Chimay chalice shaped glass known as Gourmet (The webste describes it as essential to experience the aromas and flavours of a beer on which scrupulous care has been lavished throughout its production) it is acceptable to use a brandy snifter or balloon shaped goblet.  Regardless, the glass needs to be clean and polished with no finger prints or residue left in it's bowl.  It is the only way to consume these products.  Please drink these beers between the temperatures of 42.8 - 53.6 degrees Farenheit.  Pulling the bottles out and drinking them 30 minutes to an hour after refridgeration should bring the bottles to recommended temperature.  Pour the bottle into the glass tilted slowly. Be very careful not to touch the glass or the head with the neck of the bottle.  There should be a full set of head against a rough inch of beer.  Look at the color of the brew and the the color/density/consitancy of the head and look for the beads running through the glass.  Smelling the head from the moment you open the bottle to the point of filling the glass is a great start to forming your opinion on the nose of the brew and then taste the drink by allowing some of the beer to fill your mouth, all it to sit for a moment and bring some air into your mouth for oxidation, swirl the drink lightly in your mouth before swallowing.  Note the moment the beer touches your mouth, the standing moment, and the finish from beginning to ending.  Now you have truly tasted a Trappist beer!

Some specialty stores sell these fantastic products but I actually have found these bottles in Safeways now!  I have seen in a World Market all three bottles and a Chimay Gourmet chalice all in one for twenty dollars!  It's highly recommended you obtain one of these for the rare glass alone.


I am going to taste and note these beers over the course of a few days and will post this blog in it's completion.




Cheers!

Visit the Chimay website and learn more about it's beers and cheeses!

(Fun Fact:  There are actually four beers produced in the abbey though only three are commercially sold.  Chimay Dorée (Golden), 4.8% abv ale, brewed from very similar ingredients as the Red, but paler and spiced differently is a patersbier, intended only to be drunk at the abbey or at the nearby inn Auberge de Poteaupré associated with the abbey. The monks themselves drink this variety rather than the stronger three. The rare bottles which make their way out are through unofficial sources. Even the Chimay web site makes no mention of this variety)

Duvel: Belgian Golden Ale

In a Shot:  Duvel is an 8.5 % ABV sessionable ale with the appearance of a light american lager packed with creamy full bodiness, banna nut bread, apples and spice that's worth trying more than once.

Moving along the line of Belgian beers, I come to the name famed Duvel Golden Ale.  Duvel, Fermish for "Devil", is a by product of the 1920's Prohibition in Belgium (Which by the way is no bigger than the state of Maryland).  When Gin (Belgiums spirit of choice) was suddenly outlawed, people began making their beers stronger (and more complex and flavorful while they were at it).  Specifically, Albert Moortgat, wanted to create a devilishly good beer that was unique.  So he created a used fruity Scottish single cell yeast, subtle, spicy yet mild Chzechoslovakian Sazz/Styrian hops. golden hued French double-row summer barley and a little Flemish water providing a balance between mineral and acidity.  The beer goes through four temperature changes, three fermentations and two months of maturation before being bottled at 8.5% ABV.

I took the bottle out and waited a good 15 to 20 minutes till the bottle reached about 40-50 degrees farenheit.  Upon first glance the deep straw yellow beer appears to be light and crisp looking.  The foam is bright white and thick and remains on the head for an extended period of time.  When it does dissipate however, little is left.  The beads of carbonation however, are lively, fast and constant.  The nose showcases mild lemon, green apple citrus with a strong bannana nut bread quality.  The mouth feel is completely more heavy than the glass perceives.  Thick and even almost frothy in the mouth, the effervescence is intense, backed by creamy eastern spiced orange tart then finishes with a little heat and dry minerality.  Very surprising ale!  What's nice about this one is you can also just drink it without thinking too far with it.  It's complex and yet, incredibly simplistic without being one note. 

 The greatest trick the Duvel ever did, was convince everyone it didn't exist.  It does this by deceiving all who look at the almost Pilsner bright color and light foam into thinking they are drinking something similare to a Miller Lite or a Red Stripe, but once sipped, the reality is almost sin.  I recommend trying it at least more than once.  Because it's third fermentation happens in the bottle, Duvel is one you can cellar for up to three years after purchase and will only get better.  Please drink it in a snifter at least.  It's completely worth it's price tag.

Cheers!

Maredsous "10" Triple Ale

In response to my followers who are aware that I have the inability to write following that old saying "Less is more" I have decided to create a new feature for The Next Rounds on Me.  I call it "In a Shot"

And so, In a Shot:

10% ABV Bottle-refermented Belgium, Abbey Triple starts with quick, lacy head, hazy ale color, typical nose, full wintery body and dry orange, nutmeg, lime finish with a kick that will get you drunk.  Try it at least once for at least that reason.  Cheers!

So back at it with a new international brew to taste, I have come across the Maredsous, brought to us by the Duvel Moortgat brewing company located in Puurs, Belgium.  The beer is named after the Benedictine monastery, Abbaye de Maredsous and is brewed in their tradition under their supervision.  A trappist style ale described on the back label as a golden-bodied Belgian Triple with festive 'sparkle' with a creamy body and luscious head.  The ale has been bottle-refermented and gets aged for two months.

Did you know that Duvel means "Devil" in Brabantian, a dialect group of the Dutch language?

Suggested to be served between 42 and 50 degrees Fahrenheit so I only pulled this one out of the fridge for about 20 minutes before uncorking the bottle.  Upon pouring the elixer into my trusty goblet vessel (Will invest in Trappist and Abbey beer glasses some day to get the full affect) the head is, well, luscious.  Off white in color and very foamy, the brew itself comes out a hazy brown sugar in color.  The lace from the head sticks to the glass the whole way down.  The effervescence in this particular beverage appears to rise very slow and deliberate in large bubbles, making the head dissipate and come to an end very quickly (In mere minutes, rather surprising for a Trappist style-Belgium beer). 

Given the name 10 in Belgium for it's 10% alcohol level (In the US it states that it is a Tripel/Triple), the "sparkle" isn't in it's finish or in it's nose.  The finish is incredibly smooth for the amount of kick in this ale and the nose is run of the mill to it's pedigree.  Malts & yeast with candied fruits deliver on the airy introduction which wrap up with hoppy dryness and wheaty citrus/spice components (Primarily orange juice and store bought nutmeg) finally finishing with a tart, almost limey acid.  The need to dwell and think on it however, leads to the conclusion that we have a beer with all of the right components just shy of the other fantastic Abbey/Trappist style beers out there.

The affect however, is HUGE and you wouldn't know you were drinking a 10% abv brew from front to back and that alone is a reason to come back to it.  By the time you finish it (I've been at it since 11:15 and at 12:30 I'm only half way down and already wishing I had a doggy bag) you will be steady on your way to bed.

It's definitely a cold night's beer.  One with candy, fruits, spice and great unforgettable (we'll debate in the morning) kick.  The unmemorable nose and almost too smooth dried jar nutmeg finish sort of leaves me wishing I was drinking something different though.  Something, dare I say it, better.

No debating it's a good drink, would just rather have something else In My Humble Opinion (In the event that any of you play some 90's Trivial Pursuit soon, the answer for IMHO is In My HUMBLE Opinion).

I'm still bitter about that one.....

Cheers!!!

(By the way, devil, or should I say, Duvel have a fantastic website filled with all sorts of fun information, you really should check it out IMHO!

Westmalle Trappist Ale Tripel 9.5%

Westmalle, considered a benchmark in the Belgium Trappist style Ale's was once described by recently deceased whisky expert, Michael Jackson, as a "world classic".  In one sentence I would describe it by calling it brilliant in it's simplicity.

Westmalle is an ode to the Westmalle Abbey of Malle, Belgium.  One of my favorite parts of opening a beer with a wire frame and cork is that you are immediately rewarded with an intense and distinctive aroma.  One you can always remember.  With the Westmalle Tripel, the second that cork pops, you are rewarded with huge aromas that are very distinct.  This bottle rewards you with oranges, lemons and coriander.  Pouring into my usual goblet, the tripel arrives into my vessel with a copper orange and almost toffee color with a strikingly soft and near perfectly white head.  Clearly unfilitered with a foggy hue and sprinkles of cinnamon flaked sediment floating around the glass, that smell of citrus and coriander are grouped with aromas of vanilla and subtle herbacious notes.  A very quiet sweetness is also present, strangley reminiscent to pink bubble gum.

You would have no idea that you are drinking a beer of 9.5% ABV!  A slightly bitter and sharp finish on the palate.  Dry caramel maltiness is accompanying cilantro, fruits, salt and acid.  The head dissipated from the body rather quickly opening the drink up to quick and easy consumption.  I had mine with dutch cheese and nuts.  At the finish I would've much rather had the beer with grapes and a sharp cheddar or spicy mexican food.  I read somewhere that it goes really well with asparagus.
 

I'm definitely drinking something that is not neccesarily adapt to the winter.  This is more of a spring or summer concoction in my opinion.  Again, a well produced trappist ale that delivers in brilliance simply off the easy consumption backed with a definitive citrusy, earthly spiced ensemble.  I would definitely go back and have another one.

Cheers!

Brewery Ommegang: Three Philosopher's

After tasting the Dogfish Head 120 Minute IPA and already being a fan of the complex Chimay line, I decided to explore the Trappist and Belgian-Style a little further while keeping every thing domestic.  I came across the Brewery Ommegang Three Philosophers Belgian Style Blend.  At a cheaper price point, higher alcohol content and 'Quadrupel' label, I can't say I wasn't slightly curious about it.  This Cooperstown, New York brewed tipple offers 98% strong dark Belgian style Ale with 2% Lindeman's Kriek, an authentic Cherry Lambic from Belgium.

Once the bottle roughly reached the fifty degrees farenheit temperature recommendation printed on the label I uncorked the sparkling wine like top and poured the brew into a thick and heavy Cognac snifter.

A very deliberate and smooth pouring beverage with an intensely dark brown (almost black) colored beverage with a tan, thick, frothy head, the immediate response before even coming near the glass is the intense exploding cherry cordial smell that fills the room.  The aroma of cherry cordials continues subtly on the palate while chocolate, malt, raisin and caramel show more presence in the finish.

Slightly sticky, off dry with a swift and steady tiny beaded effervescent that renews the head through out the course of drinking.  I found this one much lighter in mouth feel and body than other ales of it's caliber so be leery of it's 9.8 % ALC./VOL.

It lightens in color as the drink opens and even after a 40 minutes time with the bottle emptied into the snifter the beads are still going and the head is still frothy.

Three Philosophers is a part of the Duvel line up, a true Belgian brewery and it is evident as the drink is consumed that it is thoughtfully crafted and I would recommend it either as a complete dessert substitute, a beer to be shared with 2 (even 3 would still get the full experience of this drink), accompanied with a cheese that has huge personality, a dark chocolate or along side a cigar with nutty, coffee or woodsy notes.

Recommended and appreciated in my book!


Click here to visit Ommegang Brewery's website and see there other staples and what they're producing seasonally!

Dogfish Head 120 Minute IPA

Dogfish Head is a brewing company that began in 1995 as a on site brew pub in Rehobeth Beach, Deleware.  A year later, it's first brew, the Shelter Pale Ale, had reached such high demand that they began bottling it and shipping out to Philidelphia, Washington D.C. and beyond.  By 1999, Dogfish Head products were being shipping around to around a dozen states and is now one of the leading brand names in the American craft beer movement.

One of there newest pop creations (if you go to there actual locations, they are brewing different kinds of beers all the time and putting everything in them from chipotle peppers to honey or cardamom, you name it!) is their 120 Minute IPA.  Now let's elaborate.

First, an IPA, or an India Pale Ale, is becoming one of the most popular styles of beer in the US during the craft brewery movement.  First brewed in England during the 18th century, the India Pale Ale is an Ale that is usually between a light amber or copper color tipple that usually boasts higher alcohol content and is recognized for it's bitter, hoppy and occasional malty flavor favored by beer drinkers for it's complexity whether served cold or at red wine temperature.  Some are very drinkable and can be consumed as a daily beer or patio favorite and others are great accompaniments with strong flavored entrees or as dessert substitutes.  Some, like the Dogfish Head 120 Minute IPA can be cellared for one or two years and will lose some of there bitter aspects and obtain sherry like notes.

The 120 Minute part explains that the IPA has been boiled for 2 hours in High-Alpha American hops.  It is then dry-hopped daily in a fermenter for a one month period and then ages for another month in whole-leaf hops.  In translation, it is an incredibly hoppy beer!  The final product is then brought up to an alcohol content between 18%-25% alcohol and can vary from bottle to bottle (So sip it, share it with a friend and have only one!).  It is recommended to drink this IPA at a temperature of 50-55 degrees Farenheit and consumed in a brandy balloon, big red wine glass or a trappist style beer glass.

I refridgerated my first 120 Minute IPA and pulled it out a half hour before I was ready to pour and used a large Cognac snifter as my vessel.  Upon pouring it into the glass the IPA fell upon itself in a rich amber similare to a VSOP Calvados.  The frothy off tannish white head broke away quickly but remained distantly present as I tasted.  This IPA unlike other high alcohol concoctions is carbonated, so it still drinks very much like a beer.   The smell is intense, candy like with burnt caramel, tangerines and apricots being the star players.  Signs of vanilla, malted cream and roasted almonds are underneath an already present sherry and marmalade note.  The bitter tannic finish is far more softer than most IPA's and definitely not what I usually expect from a Dogfish Head brew.  It actually finishes with a risidual sweetness accompanied by a slightly acidic symphony that is very welcoming.

In retrospect.  The Dogfish Head 120 Minute IPA is a complex beer with cellar potential that should only be consumed with some one over dinner or consumed over the course of an evening.  I opened mine over an hour ago and have a long way to go.  As it warms up it actually showcases slightly more hops and nutty attributes and continues to take on this sherry like quality even in the glass.  Because of the complexity, the strength and the experience of it, I highly recommend to anyone who can get there hands on it, but buy one to taste and one to hide away because I'm rather curious what this will taste like in 2011.

Cheers!

Down with the same drink!

I was late coming home the other evening when I made the decision to buy a beer out of desperation.  Some of you may already know that my bar is full of many options as far as the after dinner or pre dinner concoction is concerned, but mixing and just casual sipping is something more than lacking as of right now.  Beer is something I buy mainly because I enjoy it, obviously, that and some times when your house is full of options, you simply want the....simple.  The fact that I live in a simple suburb right outside a, well, not so simple city means I get a lot of simplicity as far as options go in the next door neighborhood market at the later hours towards closing.  I am in the restaraunt business, the impulse buyer fails every time in the situations that come to the last fifteen minutes before a big name chain grocery store begins it's closing procedures.  My choices as far as a healthy sized beer (No, I am not talking the malt liqour 40 oz, though some big house names are taking their lowest brands and turning them into bottles of equal size) are the ones you have already heard of.  It's been a while since I've looked at my options and said (well, for my end of work digestif I think I am torn between a few classics.  Should I get the Miller/Bud or jump to the Heineken/Corona or get frisky and grab a Guiness or a Sapporo?  Well, this particular night because it has been so long since I had sipped one, I decided to pick up another classic.  The good old fashioned Red Stripe Jamaican Lager.  Yup.  And I poured it in a nice glass and drank it as if I was enjoying a craft brew that no one but a few of my associates have ever had the pleasure of endulging in, but alas, you know what this particular beer tasted like?  It tasted like....American "Lager".  In 1999, according to Andrew Barr's research in his book titled "Drink:  A Social History of America" One in every four beers consumed in America is Budweiser, and one in ten a Miller Lite.  On Average, every adult in the country drinks six gallons of Budweiser a year.  Through his insite he states that many consumers appear to believe that drinking a 'national' brand of beer is part of being American.  Has anybody said the word Bud-WEISER recently?  The book further demonstrates our lack of self patrionism by failing to realize that Budweiser is the German name of a Czech city!  The beer further expresses capitalism in our country showing our lack in character.  The brew is as bland as the music on the radio, the clothes in our 'MARTS' and the food at our big name groceries (Beer included).  I'm not necessarily attacking the big house industry, more or less, I'm attacking everyone out there who states "I drink *fill in blank* and only *blank*.  Really?  There are dozens if not hundreds and if not (depending on where we are going with this) thousands of *blank* out there and they all have different characteristics, flavors, depths and further more depending on where you are from may even impact the earth as far as distribution and generally helping out a smaller named, family owned and sadly to some of the public, lesser human being on a path to success.  I'll say this though, I can justify the price difference of many types of beers from many regions, but names like Budweiser and Miller, designed to taste like nothing in order to be consumed in massive quantities share the same flavor at lower prices with names like Red Stripe, Fosters and Pabst Blue Ribbon.

So I say, down with the same drink!  Every day is a new day and your dinner does not have to be the same ever again!  There are more grapes than Merlots and there are more beers out there than Lagers.


SUGGESTION:

Try any of these brands for quality beer drinking bliss.  You can find these products in World Market, Whole Foods, Wegmans, Harris Teeter, Trader Joe's and maybe one day at a grocery store near you.  Support your local and regional brews and experience something different.

Chimay Blue Label
Tröegs Dead Reckoning Porter
Oskar Blues: Dale's Pale Ale
Bell's Oberon Ale
Dogfish Head 120 Minute IPA

The great thing about the bulk of these beers (The Chimay, Dead Reckoning and 120 Minute IPA) is that they can be cellered and consumed a year or two after purchase much like some wines and will receive very enhancing flavor notes similare to a sherry or port.  The Oberon, an unfiltered wheat beer, is a fantastic summer option and the Dale's Pale Ale is the leader in debunking the myth that good beer can not come from a can or that a can will ruin the flavor of good beer.

So go out there and make some new friends and find some new favorites!

Cheers!