Recently in Tripel Category

Logsdon Straffe Drieling

| No Comments

Back when I started homebrewing, I made a tripel for my second batch. A relative neophyte, the tripel was one of my favorite styles, and I was overexcited at the prospect of making a whole 5 gallons of the stuff. As it fermented away, I anxiously tried to come up with some sort of fancy name for my beer and promptly ran into a brick wall. I've noted before that I'm terrible at naming beer and am mildly comforted when a real brewer comes up with something straightforward to their beer. Ultimately, while I enjoyed that batch of tripel, it quickly dropped off in quality, with a huge fusel alcohol quality developing, so naming it was a moot point.

Here we have Logsdon's take on a Tripel, called Straffe Drieling, or Three Sisters. It's an oblique reference to the Three Sisters mountains of Central Oregon, but also a set of triplets presumably born to the Logsdon family or somesuch. Good for them, and that's certainly a worthy name for a tripel. As per usual, though, it's what's inside the bottle that really counts. Fortunately, this David Logsdon guy knows his stuff, especially when it comes to Belgian styles:

Logsdon Straffe Drieling

Logsdon Straffe Drieling - Pours a cloudy yellow color with a couple fingers of dense white head that has good retention and leaves a bit of lacing. Smells of Belgian yeast, sweet and spicy, cloves, even a little in the way of noble hops. The taste starts sweet, but then hits strong with the Belgian yeast spice character, and perhaps some actual spices themselves, clove, coriander and the like. Mouthfeel is highly carbonated, crisp, effervescent, and fairly dry, just like a tripel should be. Overall, an excellent example of the style, if not quite reaching the exalted heights of some of Logsdon's other masterpieces. B+

Beer Nerd Details: 8.8% ABV bottled (750 ml). Drank out of a Tired Hands wine glass on 11/8/14. Bottle No. 721. Best by 05/2016.

So not quite Seizoen Bretta levels awesome (incidentally, shared another bottle of that this past weekend and once again blew some minds - it's such a fantastic beer), but a really solid take on another Belgian style. I'm always down with trying more Logsdon. Fingers crossed for some Peche 'n Brett someday. Someday.

Philly Beer Week Recap

| No Comments

As per usual, I did not have my act together for this year's Philly Beer Week, and thus only went to a few events. For whatever reason, this week always seems to sneak up on me and I'm always caught unprepared. I'm the worst. That being said, I did manage to snag a few pretty interesting beers, so here's a quick recap. First stop was the venerable Philly institution Monk's Cafe:

Monks Cafe

The event was all about collaborations, most of which involved Monk's very own Tom Peters... First up was the next entry in the whole PNC collaboration series (last year's collaboration yielded Firestone Walker PNC, a most spectacular beer). This release comes to us from Maine's Allagash brewing, and this beer actually began its journey over four years ago ("Brewed in April 2010 & racked into oak barrels on May 25, 2010"). In a nice touch, the little beer menu actually included details of each barrel (including a couple that were marked as "DO NOT USE", heh). Click for a larger version:

Allagash PNC Broken Elevator Barrel Details

Allagash PNC Broken Elevator

Allagash PNC Broken Elevator - Dark pour, fluffy tan head... darker than I was expecting, but when you look at the barrel details, that makes sense. Smells oaky, almost chocolaty and very sour, I can almost feel the sourness in my jaw (and I haven't even tasted it yet). Taste is bracingly sour, tart puckering fruit with some dark, chocolaty notes, almost a chocolate covered cherry feel. Mouthfeel is surprisingly full, not like a chewy stout but very big for a sour, which is an interesting feel. Extremely acidic, biting, but still nice... Overall, this is a really interesting, complex, unique, and very sour beer. A-

Beer Nerd Details: 8.1% ABV on tap. Drank out of a wine glass on 6/7/14.

So after that, I sampled a few other brews, including another small glass of Firestone's PNC stout (still exceptional, no change from my initial review):

Dock Street Trappiste Style Pale Ale - Inspired by Orval, this is obviously not a clone or anything, but it's nice. It's got a very dry feel, lots of peppery yeast notes, and some earthy funk in the finish. It's a fine beer, but not quite lighting the world on fire. I heard that this beer was actually made for last year's PBW, so perhaps it was better fresh? Not that it's terrible now or anything... B

Beer Nerd Details: 8% ABV on tap. Drank out of a wine glass on 6/7/14.

Dilewyns Philly Tripel - This is the official Philly Beer Week Collaboration orchestrated by Tom Peters, where one local brewer travels to Belgium to collaborate with a brewery there. This year it was Justin Low from Dock Street who went and collaborated with Anne Catherine Dilewyns from the relatively young Dilewyns brewery (they make Vicaris labeled beers) in Belgium. The result is a relatively straightforward tripel, with some small twists. Pale colored, sticky sweet, lots of honey flavor and fruity esters, less in the way of Belgian yeast spice. This is perhaps not my preferred take on the style, but it's nice. B

Beer Nerd Details: 8.5% ABV on tap. Drank out of a wine glass on 6/7/14.

De Molen Rook and Leer

De Molen Rook & Leer - The weirdest, most unique beer of the night, I've never had anything like this before. So get this, we've got an Imperial Smoked Porter base that was aged in whiskey barrels with brettanomyces and Rodenbach yeast. Oh, and it clocks in at 11.5% ABV. Um, yeah, ok. The more amazing thing: It actually works. Neither the smoke nor the sourness dominates, leading to an extremely complex beer. Usually high ABV sours don't work so well for me, but this one is just very well balanced. It's certainly odd, and I think the fact that this was originally brewed in 2011 has helped the flavors mesh together (and perhaps even mellow out some). It's a weird beer to rate, but I'll give it a A-, but maybe I was a bit far gone at this point.

Beer Nerd Details: 11.5% ABV on tap. Drank out of a wine glass on 6/7/14.

By this time, I was doing pretty well, so I slowed down a bit, got a table with some friends and ate some dinner. I did have a glass of Pliny the Elder, which was great as always, though I'm starting to see where the contrarians are coming. Naturally, I had some mussels, and as usual, they were fantastic. We also got a plate of Frog's Legs, which were basically a lot like chicken wings (I've had Frog's Legs before, but never like this).

At this point, we took our leave of Monk's and headed over to the Good Dog Bar & Restaurant, which is a great little place about a block over from Monk's. Well worth a visit if you're ever in Philly, and they also have great food (I'm pretty sure they've been featured on one of them Food Network shows at some point). They were having a Firestone Walker event and included this rarity, which I assumed would never make its way out East:

Firestone Walker Helldorado

Firestone Walker Helldorado - So you know how Firestone does that Anniversary blend where they invite a bunch of local winemakers to their brewery and set them loose on a bunch of barrel aged beers? Many of the component brews are available in bottled form, but most seem to be relative rarities, and Helldorado is one of those. I was shocked to see it at this event and immediately got myself a glass of the stuff. Alas, this is perhaps not my favorite style. It's described as Blonde Barleywine brewed with Honey, and boy can you really tell. It's extremely sticky sweet, with that honey coming through strong. It's supposed to be brewed with El Dorado hops, but I get almost no hop character out of this, so I'm guessing it was a light touch (or just used to balance out that intense sweetness). It's definitely a big, boozy bomb of a beer, and it's got a full body. However, something about the way light colored beers react in bourbon barrels is just not as exciting to me as when you get a darker base beer (the picture above makes Helldorado look darker than it was, though it wasn't super pale either). I mean, it's good, I'm really happy I got to try it, and everyone else who had it seemed to love it, so maybe this is just me, but I'll leave it at a B+ and go from there.

Beer Nerd Details: 12% ABV on tap. Drank out of a wine glass on 6/7/14.

Firestone Walker Lil' Opal - Now this, on the other hand, was way better than I was expecting. It's a toned down ("lil'") saison that's been aged in barrels with Brett and blended with various vintages, and it's fantastic. Granted, this is right up my alley, but I really loved this beer, a great funky saison, fruity, earthy, spicy, almost quaffable (even at this point in the night). It was a refreshing beer to have right after Helldorado, and it totally stood up to those intense flavors as well. Obviously, I was a little far gone at this point, so I'll conservatively rate it an A-, but I need to find me some more of this someday.

Beer Nerd Details: 5.9% ABV on tap. Drank out of a wine glass on 6/7/14.

Firestone Walker Agrestic Ale - Firestone has always been known for barrel fermenting and barrel aging, but they always stuck to non-wild styles, and they apparently greatly feared infections and the like. But when they opened up a completely separate facility, that allowed them to play with all sorts of sour bugs, and we're starting to get the fruits of that labor now (Lil' Opal also came out of that program). This was a really nice, light bodied sour, it reminded me a little of brighter Crooked Stave Origins. Again, I was a little far gone at this point in the night, but I really enjoyed this. I'll give it a B+, but I'd really like to try it again sometime.

Beer Nerd Details: 7% ABV on tap. Drank out of a wine glass on 6/7/14.

Phew, it's a very good thing I was taking the train home, and while the above does seem like a lot of beer, it was spread out over quite a long time. Again, I need to better prepare for Philly Beer Week next year, so we'll see what happens. That's all for now. Stay tuned for Beer Club tomorrow! (No post on Thursday though, as I didn't really drink much else this past weekend, for obvious reasons!)

February Beer Club

| 2 Comments

Tonight was beer club, a gathering of beer minded individuals from my work who get together about once a month at a local BYOB for good company and libations. As per usual, a good turnout, with a good representation from the core team, but also some very welcome new faces. About half of us are, at this point, avid homebrewers, so discussion veered into a rather nerdy realm from time to time, but that's all good, and there was also a nice contingent of non-beer drinking peeps who were bemused by our nerdery, but steered the discussion other ways as well. Good times had by all.

February Beer Club

For the sake of posterity, initial thoughts on each beer are captured below. As you might guess, conditions here are not ideal, nor did I always drink a full portion, so take this with a gigantic grain of salt if you dare. Or not. I am pretty awesome, so I'm sure these inchoate notes are all you'll really need. In order of drinking (not necessarily in order pictured):

  • Heavy Seas Gold Ale - A pretty basic Blonde Ale, comparable to most macro slop, but a step above such extremes. B-
  • Kaedrôme Saison - This is drinking well, though it still has not carbonated as well as I'd have liked. I don't know if this is because the yeast is just so old and overstressed or if it's because it's been so cold lately and my cellar is just so cold that it's taking the beer a while to condition. Whatever the case, the flavors are at the right place, and there is enough carbonation to make it drinkable, it's just that I wish there were more. B
  • New Belgium Lips Of Faith - Coconut Curry Hefeweizen - Holy curry, Batman! At first, the curry seemed to overpower everything else, but as I drank and as it warmed (we had some of this later in the evening as well), the coconut and hefeweizen notes came out a bit more. Its a very interesting, weird beer, but I don't think it's quite the right combination of flavors for beer. C+
  • Stone Matt's Burning Rosids - I think you all know how much I love me some saisons, even weird, incoherent takes on the style, but this one seemed to be filled with a sorta burnt rubber band aid flavor that overpowered everything else. Perhaps not totally undrinkable, but I'm really, really happy I only tried a smallish sample of the stuff. D
  • Green Jack Rippa - I've seen this around and been curious about an "English Triple" beer, and it was an interesting beer, though it came off as being incredibly boozy, which is a bit odd for an 8.5% beer. To be sure, that's not a whimpy ABV, but it's also not something I'd expect to be quite so powerfully boozy. It had a nice malt backbone too, but not enough to stand up to the booze. C+
  • Ken's Homebrewed ESB - A light take on the style, though perhaps it just seemed that way because we had this after the boozy bomb previously mentioned. Still, very easy drinking stuff, malt forward but quaffable. B
  • Wells Sticky Toffee Pudding Ale - Now, this beer club group occasionally visits an authentic (at least, to us Yanks, it seems so) British pub called The Whip Tavern. They have this rather spectacular dessert called Sticky Toffee Pudding, so hopes were somewhat high for this beer. To be sure, I was tempering my expectations by the fact that a lot of English ales, even stuff like this that is flavored with adjuncts, come off with hints of diacetyl, but in this case, my fears were unfounded. It's nowhere near as good as the actual dessert, but it had a really nice toffee/caramel character that worked really well for the beer. B
  • Chimay Tripel (White) - A beer I've obviously had many times before, and it's just as good as ever, though I seem to have veered away from a lot of the Belgian styles that initially hooked me on good beer. Still, this is a nice one. I'd probably downgrade to a B+, but it's still very nice.
  • Starr Hill Psycho Kilter - A nice take on the Scotch Ale style, certainly not a top tier effort, but a nice, malt forward, relatively low carbed beer that doesn't quite bely its relatively high 9.3% strength. B
  • Kaedrin Bomb and Grapnel (Bourbon Oaked Version) - This is the version of my RIS homebrew that was aged on bourbon soaked oak cubes. In this version, the charred oak really comes through strong. Not a ton of bourbon, though it is there. The charred oak is pretty strong at this point, which makes me think that perhaps I should have soaked the oak cubes in bourbon for longer than the 1-2 weeks I employed. Still, this turned out well, though the blended version seems to be the best version. B+
  • Lost Abbey The Angel's Share (Bourbon Barrel Aged) - A beer I've had and reviewed before. It is still pretty fantastic stuff. A-
  • Deschutes Jubelale - Another beer I've had a few times this year, and it's a nice winter warmer style beer, malt forward with lots of spice, quite enjoyable (and surprisingly did not suffer from a no doubt beleaguered palate at this point in the night). B
And that just about covers it. Already looking forward to the March beer club, where I'll be able to share some Fat Weekend IPA...

Voodoo Laird's Apple Brandy Gran Met

| 2 Comments

When it comes to spirits, I'm a Scotch and Bourbon man. But I'm also a big tent guy, so I'm pretty open to trying something like Brandy... but Apple Brandy? That's not something I see myself seeking out. As such, when Voodoo's Barrel Room Collection came out, I was a little skeptical of the Apple Brandy variants. I've had a couple of Calvados barrel aged beers (basically Apple Brandy originating from a specific region in France), with mixed results (and nothing approaching actual apple flavor). Fortunately, it seems the Voodoo Apple Brandy variants are much better, and my first taste has essentially erased all doubts... this stuff is like sooper boozy apple pie, in liquid form (though this sort of mimicry isn't quite as perfect as Apple Pie Moonshine, it's still close enough in my book).

The base for this one is a tripel style beer made with Belgian yeast and Beet sugar. Supposedly, they add the sugar gradually throughout the fermentation, so as to extend the process in a way that won't overload the yeast. Or something. I've actually never had the base beer, but by all accounts, aging in these Laird's Apple Brandy barrels has done a world of good. Let's find out, shall we?

Voodoo Lairds Apple Brandy Barrel Gran Met

Voodoo Laird's Apple Brandy Barrel Gran Met - Pours a light brownish orange color with a cap of big bubbled, short lived head. Smell is straight up apple brandy and booze, bready with an almost nutty component, kinda like apple pie. I'm actually really liking the nose here. The taste follows along, tons of apple brandy and booze, it's drinking a lot hotter than 9.5% ABV, and it's not like that's a slacker of an ABV. Very sweet, but the booze sorta keeps that in check, which makes no sense, but I'm going with it. Apple is prominent, but not an off-flavor type of apple, and it's really good. Mouthfeel is medium to full bodied, a little sticky, lots of alcohol heat, good carbonation. It's not quaffable or anything, but for this booze level, it's actually quite approachable. Overall, this feels a bit like someone poured some brandy into an apple pie, then threw the whole thing into a blender and made a smoothie. Or something. It's not perfect, but it's an interesting and unique beer. I've never had anything like this, and it's really working for me. A-

Beer Nerd Details: 9.5% ABV bottled (22 oz green waxed cap bomber). Drank out of a goblet on 8/31/13. Bottled 02-01-13. Bottle #321.

Well, now I'm quite excited that I've got those Laird's Apple Brandy variants of Black Magick and Big Black Voodoo Daddy. I'm curious to see how different the treatment works on a big imperial stout. Jury is still out on the next Voodoo release. There doesn't appear to be a satellite release in Philly this time around, and driving 5 hours to the brewery seems like a stretch. We'll see, I guess.

Forest & Main Oubliant

| No Comments

Forest & Main is one of those newish (class of 2012) local places I keep meaning to check out, a tiny little brewpub settled into a restored 1880s-era house. It's up in Ambler, PA, which really isn't that far, but I just haven't made the effort. Fortunately for me, one of my employees gave me one of their ultra-limited bottles for Christmas (a most unexpected and pleasant treat - she has good taste!) A 10% wild tripel aged in wine barrels, this thing has some serious legs. Oubliant comes from the French for "to forget", and if you had a few bottle of these, you'd be pretty forgetful. I only drank one, though, so I was able to record some notes for posterity:

Forest and Main Oubliant

Forest & Main Oubliant - Pours a deep, cloudy golden color with a finger of white head and decent retention. Smell featurs a big white wine component, that twang that indicates sourness, along with a light funk and Belgian yeast aroma. Taste is very sweet, a big fruity vinous character with a nice lactic sourness pervading the taste. A huge oak component emerges towards the finish and into the aftertaste. Maybe some yeasty spiciness too. Mouthfeel is well carbonated, medium to full bodied (that oak character really hits hard), a little acidic. It's a little sharp and harsh, but that's not necessarily a bad thing. Overall, this is really interesting stuff, certainly better than the last white wine barrel aged tripel I sampled. I think that big oak character might turn some people off, but I'm apparently a sucker for oak, so I'm going with an A-

Beer Nerd Details: 10% ABV bottled (750 ml capped and waxed). Drank out of a tulip glass on 4/5/13. Bottle no. 164 of 204.

Well, I suppose I should make that trek up to Ambler sooner rather than later. Look for a report soon. Well, soonish.

Double Feature: Victorious Monkeys

| No Comments

So just what the hell is being depicted on the Golden Monkey label? Let's take a closer look:

Victory Golden Monkey Logo

This label never made sense to me until someone told me that it was referencing the Three Wise Monkeys, a famous Japanese pictorial maxim that embodies the proverb "see no evil, hear no evil, speak no evil". And yeah, I can kinda see that. There's clearly a finger being jabbed into an ear (only one ear, but I'll go with it) and a hand over the eyes and mouth too. But then, why does this monkey have four arms and a gigantic eyeball protruding from it's belly?

Anywho, Golden Monkey is one of my old favorites, one of the brews that got me into "good" beer back in the day (near as I can tell, it remains a draw to "non-beer drinkers"). I haven't had one of these in, oh, say 2 or 3 years. Will it hold up to scrutiny, or have I grown beyond it? And will sticking it in old white wine barrels make it even better? There's only one way to find out, so I picked up a bottle of each, and drank them both last Friday. First up, the regular ol' Monkey:

Victory Golden Monkey

Victory Golden Monkey - Pours a bright, mostly clear golden color with a couple fingers of bubbly white head. Smells of bready Belgian yeast and lots of spice, particularly coriander and maybe some clove too. The taste starts of sweet and bready, with spice (coriander and clove) hitting in the middle, and a well matched bitterness lingers in the finish. Not bitter like an IPA or anything, but enough balance that this doesn't quite feel like a 9.5% beer... Mouthfeel is medium bodied and well carbonated, a slight slickness in the finish. No real booze notes, but it's easy to drink this fast enough that you get that warming sensation in your belly. Overall, this is a really solid, spiced take on the style. I probably would have rated this higher a couple years ago, but it's still a really nice beer. B+

Beer Nerd Details: 9.5% ABV bottled (12 oz.) Drank out of a goblet on 3/8/13. Bottle sez: Enjoy by Jan 9 2016

Victory White Monkey

Victory White Monkey - Pours a slightly darker, clear golden color with a finger of bubbly white head. Smells similar, bread and spice, but with a nice white wine aspect. That wine character doesn't come through quite as strongly in the taste, but it's still there, and it's got a light buttery, vinous character to it. Mouthfeel is still medium bodied, but less carbonated, lending a more sticky mouthfeel to the brew than the base beer. Overall, a nice variant of a nice beer, though I don't know that it's any better than its base. After drinking the bottle, I found myself a little disappointed in this, but I guess it's an interesting change of pace and I'm glad I got to try some. I suspect it's just that I'm not much of a white wine guy, unless we start talking about sours... B

Beer Nerd Details: 9.5% ABV bottled (750 ml caged and corked). Drank out of a tulip glass on 3/8/13. Bottled on Feb 13 2013.

Well, I was hoping the Monkey would hold up to my original notions, and to be sure, it's a fine beer, but I'm just not as taken with it these days. And I'm just not that big a fan of white wine either, so perhaps the deck just wasn't stacked that well for me on Friday. Again, both fine beers, a gazillion times better than macro stuff, but a little underwhelming. Probably shouldn't have bought an extra, but hey, maybe some white wine fanatics would love this. This just about wraps up Victory's announced barrel aging efforts, of which the clear winner is Oak Horizontal. However, their new brewery comes on line soon, so I'm looking forward to some more experimentation, perhaps even the return of the most excellent Wild Devil (Hop Devil with Brett)...

Tripel Karmeliet

| No Comments

So I've been strangely neglectful of this style of late. Unless you count beer clubs or near-abominations, I haven't done a proper tripel review since... January (and while it had fantastic fancy packaging, the product was rather lackluster). So let's take a break from the realm of trendy limited-edition, imperialized, barrel-aged, face melting dark beers and hit up a readily-available classic that I've never had before.

Brouwerij Bosteels claims this is "still brewed to an authentic beer recipe from 1679" and they call it a tripel more because this monastic recipe uses three kinds of grain: wheat, oats, and barley (though it fits the more general guidelines of the style as well). Well sure, I believe that beer made before anyone knew what yeast was would taste exactly like what I'm drinking today. Why not? In seriousness, this is one of the best reviewed tripels in the world, right behind the style codifiers like Westmalle and St. Bernardus (and those upstart Canadians with their La Fin Du Monde). It's kinda inexplicable that I've waited so long to try this, so here goes:

Tripel Karmeliet

Tripel Karmeliet - Pours a bright, slightly hazy yellow color with a massive, 4 finger head and lots of retention. Smells of spicy, musty Belgian yeast, some clove and plenty of light fruit character, like banana and pears. Taste has a huge spice component, again with the clove, but also a softening blow of musty Belgian yeast and that fruit character brightening things up in the finish. Mouthfeel is hugely carbonated, effervescent, but also crisp and refreshing, with a very dry finish that keeps the booziness down. Overall, this is some seriously great beer. Easy to drink, but packed with flavor and extremely well balanced. A

Beer Nerd Details: 8.4% ABV bottled (11.2 oz brown bottle!) Drank out of a goblet on 11/16/12.

I'm kinda shocked at how well this hit the spot. Maybe I should slow down with all this barrel aged nonsense. Haha, like that will ever happen. Also happy that I didn't have to drink this out of a green bottle that'd been sitting in the window for months on end. Seriously guize, I know there's not much in the way of hops in this, but green bottled beers do seriously deteriorate quickly. Give us a break. Fortunately, the smaller bottles are brown. This makes no sense, but I'm not going to question it.

Novembeer Club

| 2 Comments

Tonight was beer club, a meeting of beer minded individuals from my work who get together once a month to share good beer, a good meal, and good company! We typically congregate at a local BYOB to share all our brews and wines and whatnot. As per usual, much merriment was had by all, lots of beer and wine and good food. It ended up being a rather small gathering by our normal standards, but still plenty of fantastic beer shared by all.

Novembeer Club
(Click for bigger image)

For the sake of posterity, some thoughts on each beer are below. Standard disclaimers about the fact that I wasn't in a sensory deprivation chamber whilst tasting these, and in a lot of cases, I was only sampling rather small pours, but whatevers. Take these descriptions with a grain of salt if you're really concerned, but you really shouldn't be, because I'm pretty awesome. Or not. Whatever. Here's what I had (in order of drinking, not necessarily in order of the picture above):

  • Kaedrin Abbey Dubbel - My homebrewed abbey dubbel style beer seems to still be conditioning, though it's getting better every week. Right now, it's quite tasty, if a bit boozy, and the carbonation doesn't seem to have fully taken hold of the brew. This is actually somewhat expected, given that the brew came in much stronger than I had originally intended. I suspect this will be drinking fabulously in a few weeks or so... I wll refrain from rating right now, just cause I want to give it some more time to mature...
  • Turkey Drool Homebrew - A friend of a friend of a friend contributed this homebrew, which actually seemed to fall a little flat, especially when compared with other brews we had tonight. There didn't seem to be any off flavors, per say, but on the other hand, what was there was very subtle if not non-existent. From the ingredient list, I was expecting much more out of this. Again, not the worst thing evar and certainly drinkable, but also completely forgetable. C+
  • New Belgium Snow Day - A strange, but mostly enjoyable brew. BeerAdvocate classifies it as an American Black Ale, but I would say that it's more of hoppy red ale than that implies. Maybe some winter warmer base here, but quite a nice hop character to it. Overall, very drinkable stuff, a nice hop presence, but it's not going to light the world on fire either. B
  • Great Lakes Christmas Ale (2011) - Kaedrin friend Dana procured this last year, and has held on to it since then. Apparently a highly sought after beer, this is a very light colored winter warmer style offering, reminiscent of a deeper English pale ale that doesn't quite contain any of that diacetyl character I associate with it. Sweet, a very light spiciness, flavorful, but not quite blowing me away either. I can see why this is a prized holiday brew, but it's not something I go out of my way for... B
  • Westmalle Trappist Tripel - A classic, which I have already reviewed in detail. For the most part, it's as good as evar. On a personal level, I've cooled somewhat on the tripel style, though I still quite enjoy one every once in a while... A
  • Kona Pipeline Porter - Holy coffee, Batman! This is apparently a porter, but it's heavily influenced by coffel flavors all throughout, sorta light a lighter Founders Breakfast Sout. I'm not really a fan of coffee or porters in general, so it's pretty amazing that I didn't tink of this as the worst thing I've ever tasted. It's actually pretty solid and goes down easily. That being said, I don't think I'd ever really seek to try this again... B-
  • Weyerbacher Winter Ale - Another beer I've had and reviewed before. For the most part, my feelings remain unchanged. It's a fine beer, a pretty standard winter warmer, but I'd like to see more complexity and flavor out of this one. B
  • Monk's Café Flemish Sour Red Ale - One of my contributions for the night, this is one of those beers often recommended to sour newbies, and it actually did seem to go over really well with the beer club folks, even those who don't go in for normal beertastic stuff. A nice malt backbone and sweet fruit character followed by a very slight sourness that nevertheless cut through and made this one of the more flavorful brews of the night. Overall, definitely a nice beginners sour beer, something I'll probably try again at some point as well... B+
  • Nebraska Hop God - Reserve Series Aged In French Oak Chardonnay Barrels - Yet another of my contributions for the night, this one turned out to be interesting, if not quite what I expected from a beer called "Hop God". Hops certainly play a role in the flavor profile, but it's mostly defined by that oak Chardonnay character, with some booze peeking through as well. It's really quite nice, though I wish I had a better palate for white wine. B or B+
  • Victory Storm King Stout - Once again, we get a beer I've had before. It's a beer I've come to appreciate more and more over the years, but I still wouldn't rate it among the highest imperial stouts. Still a solid stout with a big hop presence. B+
  • Goose Island Bourbon County Brand Stout - My last contribution for the night, this is just as good as it was the last time I had it. Beer club peeps seemed to enjoy, though there were a couple that don't particularly enjoy those bourbon flavors, and thus didn't care for this. Me, I'll leave it at an A.
And there you have it. Another successful outing, as per usual. Alas, we didn't get to all the beers we brought (I was particularly interested in Lancaster's Winter Warmer, but I'm sure I'll catch up with it sometime). Already looking forward to next month and some more holiday brews...

Categories

OpenID accepted here Learn more about OpenID

About

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.

About this Archive

This page is an archive of recent entries in the Tripel category.

Stout is the previous category.

Vienna Lager is the next category.

Find recent content on the main index or look in the archives to find all content.