November 2010 Archives

Double Feature: Holiday Ales, Part 1

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No filmic double feature this week, but I started off the seasonal beer tastings for the year on Friday as I watched the Flyers in a disappointing shoot-out-loss, courtesy of a total bullshit penalty call on Chris Pronger, without which we would have won in the initial overtime period (and the article was wrong, it wasn't a split-second before the goal, more like 3-5 seconds... not that I'm bitter). Anywho, the night's beer selections were more enjoyable than the game...

Anchor Christmas Ale

Anchor Special Christmas Ale - Anchor is one of the pioneers of independent brewing in the US, and since 1975, they've put out a special Christmas brew as the holiday approaches. The recipe is different every year, as is the tree on the label (which is quite nicely designed and very classy). It's apparently quite a popular tradition in the beer nerd community, and so I've been looking forward to this. Pours a nice dark brown color (almost black), with a big tan head that leaves lots of lacing as I drink. Smell is spicy (spruce?) with some roasted, earthy character as well. Taste features some of that spice (Spruce? Cinnamon? Nutmeg?), ample sweetness (maybe some raisins in there), and some light roastiness. Maybe a little chocolately bitterness as well, and it lingers a bit (but not in a bad way). Mouthfeel is smooth and crisp, with a medium body. It's not a particularly big beer, but it's quite delicious and I can see why everyone looks forward to this every year. A bit too rich to drink several of these in a row, but that's not a bad thing at all. I normally don't spring for a full six-pack, but in this case, I'm glad I did (not sure if I'll be able to keep one for comparison purposes next year, but maybe I'll try). B+

Beer Nerd Details: 5.5% ABV bottled (12 oz). Drank from a goblet.

Rogue Santas Private Reserve

Rogue Santa's Private Reserve Ale - Perhaps not as storied as the Anchor, this one seems to be a popular seasonal choice. Pours a deep brown color (lighter than the Anchor ale), with a thin head and a little lacing. Smell has some spiciness in it, maybe clove, but it's mostly a hoppy aroma. Taste has more of a nutty malt flavor, with a little spiciness and a bitter finish. It actually reminds me of Rogue's Dead Guy Ale, but a little darker with some more spiciness. A solid beer, but not as good as the Anchor and not something I see myself visiting very often. B

Beer Nerd Details: 6% ABV bottled (12 oz). Drank from a goblet.

So there we have it. Still stocking up on winter/holiday brews, so there will most definitely be more of those coming soon...

More on Four Loko

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Twitter continues to be the most entertaining source on the controversy (see previous post on the subject). My favorite recent tweet:

Overheard near ReasonHQ kitchen: "There is definitely some evidence of people drinking Four Loko out of wine glasses."
Heh.

A couple of weeks ago, I started brewing an English Brown Ale. After two weeks in the fermenter, I went ahead and bottled the beer this weekend. Just another couple of weeks in the bottle to condition, and they should be ready to go (supposedly, the impatient can try it after a week, which I might have to do, just to see what it's like and how it ages).

The final gravity ended up at around 1.008, so if my calculations (and my hydrometer readings, which are probably more approximate than I'd like) are correct, this should yield something around 4.5% alcohol. Both my hydrometer readings were a bit low according to the worksheet/recipe I was using, but that ABV is right in the middle of the range. I suspect this means there won't be as much sugar in the beer and thus the taste will be a bit less powerful, but I guess we'll find out.

I ended up with a little more than a case and a half of bottled beer, which is probably a bit low. I was definitely overcautious about racking the beer to my bottling bucket. Not wanting to transfer any yeast and never having done it before, I was a little too conservative in stopping the siphoning process (which was a lot easier and faster than I was expecting - just add the priming sugar and get the siphon started and it only took a few minutes to transfer the grand majority of the beer to the bottling bucket). Next time I should be able to get around two full cases out of a 5 gallon batch.

Once in the bottling bucket, the process went pretty smoothly, and I actually found filling the bottles up and capping them to be pretty fun (the bottling wand seems like a life saver - I'd hate to do this with just a tube). Once I got towards the bottom of the bucket, it was a bit of a challenge to get as much out of there as possible without oxidizing the beer too much. I managed to get myself a quick cup of the beer and took a few sips. Of course, it was room temperature and not carbonated enough (carbonation happens in the bottle, thanks to the priming sugar), but it sure was beer. I didn't detect anything "off" about the taste, and it smelled pretty good too. Maybe I managed to not screw it up!

Beer Siphon
Siphoning the beer

The worst part of the process was really the sanitation piece. Washing and scrubbing two cases of beer bottles, then getting them to dry out (as much as I could - I'm sure some still had some water in them when I was bottling, which is probably bad) was a huge, tedious pain in the butt. That was probably the most time consuming portion of the process. The actual bottling/capping probably took the same amount of time, but that was more fun. It probably took a little over 2 hours in total, which actually wasn't that bad. In the end, I'm pretty happy with my first experience in brewing. Even if the beer turns out terrible or bland, I feel like I've learned a lot and will undoubtedly have an easier time of it in the next round. Speaking of which, I'm looking to put together a recipe for a Belgian Style Tripel. This will be a higher gravity beer and probably take longer to brew, but it's one of my favorite styles and it's apparently not that difficult either.

(Cross posted at the Kaedrin Weblog)

Best Worst Double Feature

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Well, I'm cheating here. Two nights, two beers, and three movies. Not quite a double feature, but close enough! Or maybe not. The point of the beer double feature is to compare two beers of similar style, and the two beers below couldn't be more different. On the filmic side of things, it's a weekend of Trolls. One of the documentaries released this year that I've been really interested in seeing was Best Worst Movie. It's about the movie Troll 2, once crowned as the worst movie of all time, but which has somewhat recently undergone a resurgence as a cult classic (a "so bad it's good" kinda thing). Best Worst Movie was recently released on DVD, so in addition to adding it to my Netflix queue, I wanted to check out the movie itself... and Troll 2 is only available on a double feature disc of its own (with the original Troll). Intriguing, as those two movies have nothing to do with each other. Well, let's just say that the movies are all just about what you might expect .

The original Troll is actually a pretty interesting movie. Terrible, of course, but very watcheable. Plus, it's got midgets, a troll-filled musical number, and, I shit you not, a boy named Harry Potter who learns magic in order to defeat the trolls (seriously, Harry fucking Potter!?). Troll 2 is... hard to explain. I don't really think it deserves the title of worst movie ever, but it's certainly in the running. There are so many nonsensical components to the movie that I don't really know where to start. There are no trolls in the movie, only goblins (perhaps a pedantic distinction, but the lack of trolls is part of the movie's charm), and they all live in a town called Nilbog (that's goblin spelled backwards!). They lure people to their town, turn them into trees and plants, then eat them (you see, the goblins are vegetarians! Yes, the movie is an attack on vegetarians.) But it's so earnest and completely ridiculous that it's almost endearing (and most certainly funny), and so the cult that's grown around the movie makes some sort of sense. Best Worst Movie chronicles that cult and it's rise throughout the naughts. The documentary is made by Michael Stephenson, who played the little boy in Troll 2. There are some interesting parallels between the film's popularity and the way the actors view the film - they are as aware as anyone of the inadequacies of the film, but even they come around as the cult grows. The film gets a bit repetitive as it goes on, but that's also part of the point. Even the actors start to get sick of the screenings and repeating the lines over and over again ("You don't piss on hospitality!") and attending weird horror conventions and the like. It's an interesting bit of filmic nostalgia and I greatly enjoyed it, along with some beers!

Saison Dupont

Saison Dupont - The saison style of beer has apparently been somewhat endangered, but in recent years it's had a bit of a resurgence, led by the likes of Ommegang's excellent Hennepin, and also Saison Dupont, which was named by Men's Journal as "the Best Beer in the World" a few years ago. Pours a slightly hazy golden color, nice fluffy head with some lacing as I drink. Smells great. Perhaps a bit of fruit in the nose, lots of spices (coriander? clove?), but nothing overpowering. Taste is sweet, citrusy and a little tart, with a full body, lots of carbonation and a bit of a harsh mouthfeel (as I've already established, that sort of harshness isn't necessarily a bad thing). There's a bitterness, but it's not hoppy. Is it the best beer in the world? I have a terrible time choosing favorites and picking bests, but I could certainly entertain the notion, which says a lot. A

Beer Nerd Details: 6.5% ABV bottled (750 ml, caged and corked bottle). Drank from a goblet (get it, goblin? goblet? Ha!).

Southern Tier Creme Brulee

Southern Tier Creme Brulee (Imperial Milk Stout) - Recommended to me by Kaedrin regular Sovawanea, I have to admit that part of the reason I wanted to try this was that it's got such an evocative name. It just sounds like a perfect match. Pours a deep black color with a very thin, beige head. Smells very sweet, lots of vanilla and caramel. Usually the nose tapers off as I drink a beer, but not in this case - aromatic to the very end (even the empty glass gave off a strong scent). I didn't notice it, but the bottle says to drink it chilled out of a snifter, and that makes sense given the great aroma this stuff gives off. That vanilla and caramel shows up pretty strongly in the taste as well, but it's tempered by the roasty malt sweetness in a decidedly, well, creme brulee fashion. It's not as roasty as other stouts I've had recently (either that, or the sweetness is overpowering the roasted flavors). I found myself drinking quite slowly (it lasted longer than the documentary), but that's probably a good thing given the 10% ABV! Even so, it's perhaps a bit too sweet for one person to drink an entire 22 oz bottle of this stuff. It gets a bit cloying towards the end... (apparently I'm not the only one who recently tried this and felt that way) Nevertheless, it's an excellent and unique beer. It would make a nice after-dinner dessert to share with someone, and it's also something that showcases the amazing variety of flavors that beer can have (it could be a decent gateway beer in the right scenario). B+

Beer Nerd Details: 10% ABV bottled (22 oz bomber). Drank out of a pint glass (apparently shoulda been a snifter though)

So two pretty different beers, but both are pretty great.

Double Feature: Ales of the Revolution

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Despite a recent disappointment from Yards, I went ahead and picked up a pair of their Ales of the Revolution. As I mentioned before, I'm kinda a sucker for local beers and this series, based on recipes of our founding fathers, is particularly intriguing. I drank them whilst watching the second half of last weekend's double feature (sadly, movie theaters around here generally frown upon the drinking of alcohol during the show - perhaps someday, we'll get an Alamo Drafthouse or something similar). Winter's Bone is a very good movie, but not exactly fun drinking material. Nevertheless, I found myself enjoying both of these brews:

Yards Poor Richards Tavern Spruce

Poor Richard's Tavern Spruce Ale - As legend has it, when Ben Franklin learned that barley and hops were not very plentiful, he attempted to bypass the shortages by leveraging spruce and molasses (I have no idea bout the proportions here, but whatever). It pours a dark amber color, mostly (but not entirely) clear, with a thin head. Smell is a little spicy and malty, though not super strong. Taste is a bit spicy (apparently that's the spruce), but otherwise it tastes like a pretty standard amber ale. Would have perhaps liked a bit more maltiness in the taste, but it's got an excellent, very drinkable mouthfeel. It reminds me a little of Yuengling Lager, but with a little more spiciness (which is a good thing, in my book). I could drink these all night, and at 5%, that would work really well. It's not blowing me away, but it's better than most of the offerings I've had from Yards and would make a fantastic session beer. B+

Beer Nerd Details: 5% ABV bottled (12 oz). Drank from a pint glass.

Yards Thomas Jeffersons Tavern Ale

Thomas Jefferson's Tavern Ale - Pours a lighter amber color, mostly (but not entirely) clear, with a solid head. Smell is a bit muted here, not much going on in the nose. Taste is sweet, boozy and spicy, an interesting mix. Carbonation isn't as strong here, perhaps because of the high alcohol content, which seems to be the dominant characteristic of this. It's not really appropriate to call it oily, but that word does come to mind (perhaps that lack of carbonation contributed to an oily mouthfeel). Neverthless, I like it. It's probably not something I want to drink a lot of, but there's something unique about the beer. Flawed, perhaps, but still an interesting experiment. There are rumors of a Bourbon Barrel Aged version of this beer, and given the high alcohol content, I think the addition of rich flavors imparted by such a process would suit this beer well. B

Beer Nerd Details: 8% ABV bottled (12 oz). Drank from a pint glass.

So a good showing for Yards this week. Now I just need to find me a bottle of George Washington's Tavern Porter and Alexander Hamilton's Federalist Ale (this one seems a bit rarer than the others, though it appears to be in the variety pack). And of course, if I come across the Bourbon Barrel Aged versions, I'll have to try those too.

Four Loco is The Stuff

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I've never had any Four Loco (and from what I've heard, it's pretty foul), but the recent news that the FDA will be effectively banning caffeinated alcoholic beverages has caused a bit of a stir in the beer bloggery world (as it turns out, much of the hand-wringing seems to be a bit overblown - don't worry, our coffee stouts are safe). I don't really have much to say about this, but I did want to point to the best insight anyone has had about the whole flap:

People are actually acting about Four Loko the way people in the movie should've acted toward The Stuff.
Brilliant. Now I want to watch The Stuff again.


The Stuff

The Stuff!

Victory Storm King and Dark Devil

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I've never really been a big fan of Stouts, but I've recently started trying a few, just to get a better handle on the style and have found them mostly enjoyable, though still not exactly my favorite style. Victory brewing is right around the corner from me, so it's only natural for me to check out their year-round stout:

Victory Storm King

Victory Storm King Stout: Well, this is unlike any other stout I've ever tried, mostly due to it's hoppy, bitter character. Pours a black color with a brown head. The taste starts with a roasty malt bitterness that eventually gives way to a more hoppy bitterness, making for an unusual stout (for me, at least). It's much more hoppy than I'm used to for stouts, and while there's a pretty good balance of flavor here, the bitterness remains its real defining characteristic. It's almost like a dark version of an IPA (adding roasted flavors to the traditional crisp, bitter IPA style) rather than a straightforward stout. Relatively easy drinkability, which is a surprise given the high alcohol content. I enjoyed it, but it's not something I'm going to go out of my way for. B

Beer Nerd Details: 9.10% ABV bottled (12 oz). Drank from a pint glass.

My beer club met earlier this week at a local pizza place that happens to have a fantastic beer selection, and one of our discoveries was the Victory Dark Devil. The Dark Devil is basically a combination of the Storm King Stout with Victory's famous Hop Devil, and boy is it a fantastic match. It looks almost exactly like a normal Storm King, but the taste is more complex and flavorful. The Storm King itself already felt like a Hop Devil with more roasted malts, but when you add Hop Devil, you get something a little less biting and a little more flavorful. The Hop Devil has a more floral character, and that mixes really well with the Storm King. Apparently there's a style of beer emerging lately that's referred to as Black IPA, India Black Ale, or Cascadian Dark Ale, which is basically the combination of the IPA with the dark, roasted flavors of a stout. If the original Storm King doesn't count, then this combination surely would... If it's something you can find, try it out (haven't tried making this from the bottle, but I imagine it would work well there too).

Dogfish Head Saison du Buff

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All Dogfish Head beers have a story at their core, and this one is no exception. It apparently started back in 2003, when Sam Caligone (of Dogfish Head), Bill Covaleski (of Victory Brewing) and Greg Koch (of Stone Brewing) got together and formed something called BUFF, which stands for Brewers United for Freedom of Flavor. As near as I can tell, there wasn't much of a point to BUFF until earlier this year, when the three brewers collaborated on a recipe for a saison style beer. The most notable thing about the recipe is that it prominently features parsley, sage, rosemary and thyme (presumably a tribute to the album, but also to the craft brewery tradition of using lots of ingredients). Each brewer took the recipe back to their respective brewery and made a batch. Earlier this summer I had a couple of Victory's batch and while I enjoyed them, I came a way a little disappointed. Anyway, I recently spotted a bottle of the Dogfish Head version and thought I'd give it a shot:

Dogfish Head Saisondubuff

Dogfish Head Saison du Buff: Pours a slightly cloudy light yellow color with a big head. Lots of lacing as I drank. More aromatic than the Victory version, smelling mostly of spice and some floral hops. Taste is bigger and spicier than expected, with some yeasty notes and that floral hoppiness at the end (not very bitter though). Very carbonated and a little harsh (I guess that sounds bad, but I kinda like that characteristic), but it seems to mellow out (in a good way) as it warms up. I'm getting more earthy, hoppy notes as I get towards the end, making it one of those beers that improves as you drink. Overall, pretty damn good. I wouldn't put it at the top of my favorite saisons, but it's close and I'm enjoying it more than the Victory version. B+

Beer Nerd Details: 6.8% ABV bottled (12 oz). Drank out of a pint glass.

Now this makes me want to find all three and try them all, one after the other. At this point, that's pretty unlikely though, so I'll have to settle for trying to find a Stone version...

Ninkasi

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Over at Badass Digest, Devin Faraci adds an unlikely member to their Badass Hall of Fame:

A Sumerian godess, Ninkasi was a specialist god. She let other gods deal with the mundane shit like creating the world or healing the sick or governing the rains. Ninkasi got down to business, and her business was brewing. Ninkasi was the Sumerian goddess of beer.
He then goes into the Hymn of Ninkasi, which apparently doubles as a recipe for beer itself (paging Dogfish Head: I think you have a new candidate for your Ancient Ales series). The post also goes into the oft-repeated rumor of beer helping create civilization, a subject that is apparently gaining credibility (it's probably still wishful thinking, but whatever). In any case, here's to Ninkasi, the brewing god.


Update: Apparently there's a brewery called Ninkasi Brewing Company in Oregon. Go figure. Looks like they make some good stuff too, though I don't recall seeing any of them around here (they seem to be West Coast only at this point, and of course since I'm in PA, no shipping to me either).

Adventures in Brewing - Part 1

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Well, I've made the leap into the realm of homebrewing. I've noticed lately that while I do participate in a number of creative activities, most of what I end up creating is virtual (i.e. it's all done on the computer). There isn't anything wrong with that, of course, but I've been itching to make something out here in meatspace, and brewing beer should help me scratch that itch.

I stopped by a local brewshop yesterday and picked up a brewing kit, complete with a Brewer's Best English Brown Ale ingredient kit (which should make something akin to a Newcastle Brown Ale). A Trappist brew master, I am not, but it seems like a good place to start (a step ahead of the venerable Mr. Beer, but far below the all-grain brewers). My first brewing attempt is tonight, so wish me luck. Beer nerd details are below, and I'll post an update after I've finished.

Brew #1: English Brown Ale
November 7, 2010

3.3 lb. Amber liquid malt extract
2 lb. Amber dried malt extract
8 oz. Caramel 60L malt grains
4 oz. Chocolate malt grains
6 oz. Crushed Carapils malt grains
1 oz. Willamette Bittering Hops
1 oz. Willamette Flavoring Hops
0.25 oz. Willamette Aroma Hops

Steeped grains in about 2.5 gallons filtered tap water at around 150°F for 20 minutes (some of the thinner grains filtered out of the bag before even putting it in the pot - is that bad? I just poured the debris into the pot too...). Removed grain bag slowly, letting whatever water was left in there drain out. Brought wort to a boil (mental note: allow more time to heat and boil water), removed from heat, added liquid and dried malt extracts, stirred vigorously, brought back up to a boil (again, I've underestimated how long it takes to bring even hot wort back to a boil and even had trouble keeping it at a good rolling boil - it was a very light boil). Once it was boiling again, added bittering hops. Kept at a small rolling boil for 45 minutes, added flavoring hops. Boiled 10 more minutes, added aroma hops. Boiled for 5 more minutes, then took off heat and placed pot in my sink (which was filled with some cold water and some ice) to quickly cool. This didn't work as well as I'd hoped, and I'll probably need more ice next time. Got the wort down to manageable temperature and poured it into my fermentation bucket (attempting to remove sediment with a controlled pour through a sanitized strainer, but wasn't super successful with that). Added some extra water to the bucket to bring up the 5 gallon mark, pouring from high up to aerate the wort. Pitched yeast, stirred a bit, threw the cap on, and installed the airlock. Done!

Original Gravity: 1.040 (this is a bit low, but the temperature of the wort was still a bit high at the time (around 80°, which can throw off the hydrometer because calibrated for 60° measurements). Correcting for temperature, I'm estimating something around 1.042-1.043. Still 0.002 or 0.003 off from the recommended O.G., but this will hopefully still work well enough. I'm guessing the ABV will be a bit lighter than predicted, but that should be ok.)

Well, it took a lot longer than I expected (between 3-4 hours). 2.5 gallons of water plus steeped grains/malt extract takes a while get back up and running on my setup (I have an electric stove, so temperature control is limited here, and honestly, it was even a bit difficult to keep it at a good boil without putting the lid on (but you're not supposed to do that really, so I tried to avoid that)). Part of it is also that it's my first time, so I was trying to be attentive and didn't really take any time away from the kitchen to do other stuff (next time I'll probably read a book or something, knocking out two birds with one stone). I'll need to check in tomorrow morning to (hopefully) report on the bubbling of the airlock (which would mean that fermentation is underway). In any case, it was an interesting session, and I think I've learned a lot, which is probably the best I should be hoping for at this point. Hopefully the next session will go a bit smoother (not to mention the wracking/bottling process for this batch).

Update 11/8/10: I was a little worried this morning when I didn't see any activity in the airlock, but when I got home from work, all appeared to be well. I have no idea how active it's supposed to be, but it's going at about one bubble per 20-25 seconds. Looking around the interwebs, this seems to be ok. There are too many variables to be sure, but at least there is some bubbling going on... So now we play the waiting game.

Update 11/9/10: Well, now this thing is bubbling up a storm. Intervals between bubbling have decreased to about 3-4 seconds. Once again, no idea how active it's supposed to be at this point, but this seems promising.

Update 11/20/10: Beer has been bottled. Read a recap here...

(Cross posted at Kaedrin Weblog)

Double Feature: Again IPA

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Another duo of India Pale Ales. Sometimes IPAs can taste a bit... samey, but the beers in this post (and the previous double feature), are quite distinct and flavorful. I drank these as I watched a double feature of She's Out of My League and Monsters, seemingly disparate movies that had some surprising similarities. Sure, one's a dumb-fun comedy and the other is ostensibly a sci-fi horror film, but they both seem pretty narrowly focused on the romantic relationship at their core. This was expected for League, but surprising for Monsters, though ultimately the post-mumblecore improvisation yields some uninspired dialogue (but there's a pretty great climax to the film). So while I found the movies surprisingly similar, it seems that IPAs are surprising me with how different they can be:

Victory Hopdevil Ale

Victory Hopdevil Ale - Another local favorite, I've had many a Hopdevil over the years. Pours a nice dark orange/amber, with a mostly clear appearance. A small finger of head. Smell is of floral hops, a delicious bitterness throughout the entire taste, from start to finish. Powerful, but not overpowering. Good carbonation and medium body... You wouldn't think it would be so smooth, but it's compulsively drinkable. I could (and have) drink these all night. A-

Beer Nerd Details: 6.7% ABV bottled (12 oz). Drank out of a pint glass.

Dogfish Head 90 Minute Imperial IPA

Dogfish Head 90 Minute Imperial IPA - One of the great things about Dogfish Head is that every one of their beers has a story behind it. This beer was their first continually hopped ale, meaning that instead of adding bittering hops to the wort at the beginning of the boil (later adding taste and aromatic hops), they add hops continuously throughout the entire boil, a little bit at a time. To aid them in this, they used that stupid vibrating football game - they set it up above their boil, threw a bunch of hops on it, and as the field vibrated, the hops gradually fell off the board and into the pot. (This method was apparently abandoned for obvious safety reasons, and more specialized hardware created for their larger scale operations). A bit lighter in color than the Hopdevil, but a perfect head, and hoppy aroma with some more complex citrus and floral notes. A more roasty malt flavor, perhaps even a bit less bitter than the hopdevil. A more complex taste, with a nice lingering bitterness that cuts the alcohol well. Still, given that high alcohol content, I don' t know that I'd want to drink a bunch of these at once (like I could with Hopdevil), but on the other hand, it's a big flavorful hop bomb that's tough to beat. A

Beer Nerd Details: 9.0% ABV bottled (12 oz). Drank out of a pint glass.

Another hard to beat pair of IPAs, though somehow, I'm doubting that this will be the last of the great IPAs I review on this blog.

The Session: Wheat Beers

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On the first Friday of every month, there's a beer blog roundup called The Sessions. Started by Stan Hieronymus and hosted by a rotating group of bloggers, each Session has a chosen topic, and this month's is being hosted by BeerTasters.ca and covers the general topic of Wheat Beers:

Feel free to take this topic in any direction you like, specific reviews, historical information, or any other twist you'd like to use. Wheat beers are a pretty wide topic and actually cover German style Weizen, Heffe Weizen, etc. along with Belgian style Witbier and even Flavoured Wheat beers.

There are very few guidelines here, just have some fun drinking Wheat Beers in the fall instead of the summer.

So there. I'm no expert on the style, but I've had plenty of wheat beers over the years. One of the reasons I wanted to start this blog was so that I'd gain a better understanding of beer, and while I've had a few great wheat beers lately (notably, Unibroue's Blanche De Chambly, a great beer I didn't even realize was a wheat beer, and Dogfish Head's Namaste, which is also pretty good, in a more traditional wheat beery way), I've found that having to write about beer makes me think differently about beer. While I've been drinking lots of craft beer over the past couple of years, I've only been blogging about it for a few weeks, so I'm not sure if I can trust my memory on the beers I just mentioned. So tonight I tried out a semi-local Hefeweizen:

Flying Dog In-Heat Wheat

Flying Dog In-Heat Wheat - I've had several Flying Dog beers, while they're eminently drinkable, they're rarely exceptional (the one exception might be the Raging Bitch IPA, which was pretty great). This shouldn't really matter, but Flying Dog also has amazing labels on their bottles. Apparently the owner of Flying Dog was good friends with Hunter S. Thompson, and through that connection came artist Ralph Steadman. He's got a distinctive art style, and the labels on all of Flying Dog's beers are awesome. Anyway, I found myself in a beer distributer the other day, and the Flying Dog variety case seemed like a pretty good idea, and among the variety was this Hefeweizen. It pours a light orange/yellow color. There's a bit of a haze too it, but I could still see my hand through it pretty easily. Smells a little yeasty with some citrus thrown in. Sweet, light, crisp wheaty/yeasty taste with a finish that's a little more tart than bitter. A little bit of citrus flavor, but the character of this beer isn't especially strong. It's light and refreshing, but it's not lighting the world on fire either. Like most of Flying Fish's offerings, it's quite drinkable and would make a nice summer session beer, but it's not exactly the best wheat beer I've had or anything. I'll give it a solid B-. Not something I'd seek out regularly, but it's still pretty good.

Beer Nerd Details: 4.7% ABV bottled (12 oz). Drank out of a pint glass.

Later in the night, I had a few IPAs, which I must admit, put this one to shame. Part of that might be that wheat beers aren't often meant to be huge flavor bombs, but I do like the wheat beer style, and there are many that I'm looking forward to trying. So here's a list of other Wheat beers I'd like to try (that I've never had before):

  • Weihenstephaner Hefeweissbier (duh)
  • St. Bernardus Witbier
  • Victory Whirlwind Witbier (pretty sure I've had several of these one night, but it's been a while)
  • Victory Sunrise Weissbier
Any other recommendations?

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Hi, my name is Mark, and I like beer.

You might also want to check out my generalist blog, where I blather on about lots of things, but mostly movies, books, and technology.

Email me at mciocco at gmail dot com.

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