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28th October 10
Apocalypse Cow from Three Floyds Brewing Company Smell: Mmmm, this smells like tropical fruit salad ! There is just loads of gooey floral and citrus hops wafting out of my glass right now, its almost euphoric.  There is a faint nose of blossom honey and biscuit beady malts poking through with some nuttiness, even with all the hops it doesn’t let one aspect of the aroma shine through and making everything work in synergy. Taste: This is exactly what I have been waiting for in a solid double IPA, super sweet caramel layered with the citrus hops and more sweetness without any note of heat alcohol. The label notes that there is lactose sugar in this beer and it shows with a velvety creaminess that just glides through your mouth and down your throat. This baby is thick and chewy but not overly filling, I just cant get enough of it. Although for a double IPA it really isn’t as hoppy as I was once predicting but like I said the sweetness and alcohol content are what push this beer into that style. Drinkability: In my opinion this beer is world class when it comes to style and drinkability, well made and well presented from a great brewery. Three Floyds has done it again with this beer, I honestly can’t think of a beer from them that I didn’t like.  This beer is hoppy and sweet but not overdone and I’d be willing to say this would appeal to a lot of IPA drinkers as well as people who are starting to become brave and venture out of their normal styles. If you are in the Midwest or if you can work a trade out with someone i would highly recommend that you jump all over this beer because its only the second time it was ever made. (Quote from review by Fermented Artistry)

Apocalypse Cow from Three Floyds Brewing Company

Smell: Mmmm, this smells like tropical fruit salad ! There is just loads of gooey floral and citrus hops wafting out of my glass right now, its almost euphoric.  There is a faint nose of blossom honey and biscuit beady malts poking through with some nuttiness, even with all the hops it doesn’t let one aspect of the aroma shine through and making everything work in synergy.

Taste: This is exactly what I have been waiting for in a solid double IPA, super sweet caramel layered with the citrus hops and more sweetness without any note of heat alcohol. The label notes that there is lactose sugar in this beer and it shows with a velvety creaminess that just glides through your mouth and down your throat. This baby is thick and chewy but not overly filling, I just cant get enough of it. Although for a double IPA it really isn’t as hoppy as I was once predicting but like I said the sweetness and alcohol content are what push this beer into that style.

Drinkability: In my opinion this beer is world class when it comes to style and drinkability, well made and well presented from a great brewery. Three Floyds has done it again with this beer, I honestly can’t think of a beer from them that I didn’t like.  This beer is hoppy and sweet but not overdone and I’d be willing to say this would appeal to a lot of IPA drinkers as well as people who are starting to become brave and venture out of their normal styles. If you are in the Midwest or if you can work a trade out with someone i would highly recommend that you jump all over this beer because its only the second time it was ever made.

(Quote from review by Fermented Artistry)

28th October 10
Black Sun Stout from Three Floyds Brewing Company Deep burnt grain, coffee, chocolate, and some licorice notes provided a firm foundation, while the hops produced a very fruity citrus explosion I had never experienced in a stout. There were hints of orange, pineapple, and grapefruit that made a simple dry stout come alive. I did receive a floral piney/woody aroma hidden behind the fruity notes. The taste was unreal. I liken it to dipping fruit into a chocolate fondue. Yummy and bold it gave me all the classic flavors of a Dry Stout while providing a lighter aroma than most. There was a clean, dry finish with residual chocolate, toffee, and coffee highlights under a citrus zest/tang. The mouthfeel was not as heavy as I expected making this beer smooth, creamy, and easy to drink. It was very well-balanced and possessed character, depth, and complexity. Quite possibly the best stout I’ve ever had I would strongly encourage you to pick up a bomber. (Quote from review by The Perfectly Happy Man)

Black Sun Stout from Three Floyds Brewing Company

Deep burnt grain, coffee, chocolate, and some licorice notes provided a firm foundation, while the hops produced a very fruity citrus explosion I had never experienced in a stout. There were hints of orange, pineapple, and grapefruit that made a simple dry stout come alive. I did receive a floral piney/woody aroma hidden behind the fruity notes.

The taste was unreal. I liken it to dipping fruit into a chocolate fondue. Yummy and bold it gave me all the classic flavors of a Dry Stout while providing a lighter aroma than most. There was a clean, dry finish with residual chocolate, toffee, and coffee highlights under a citrus zest/tang. The mouthfeel was not as heavy as I expected making this beer smooth, creamy, and easy to drink. It was very well-balanced and possessed character, depth, and complexity.

Quite possibly the best stout I’ve ever had I would strongly encourage you to pick up a bomber.

(Quote from review by The Perfectly Happy Man)

28th October 10
Chimay Grande Réserve (Blue) from Bières de Chimay (Abbaye Notre Dame de Scourmont) The taste is different for me. Not because of the malts and the hops and the yeasts, (I’ll get to that) but rather because I can envision, with the help of a few Chimay-provided pictures, monks, several thousand miles and years away, sipping from their Chimay chalice the very same brew that I’m sampling in the warmth of my kitchen on a cold Chicago eve. The yeasts are full on the nose and the ‘flowery touch’ they talk about is faint, but present. A bit of toffee perhaps, as well. Beyond that, I can’t decide. The taste is definitely that of a rich, strong ale, with a well-balanced feel and a lingering finish. There’s a sweetness that proceeds the finish, sandwiched between the smoothness and the alcoholic ending. In fact, the tastes, while complex and impactful, are so indistinguishable I feel inadequate to try. As it creeps up towards room temperature, the alcohol gets substantially more pronounced. I can’t name the ingredients used or even pinpoint the flavors, but it is good for a sipper and great to keep one warm in the draftiest of monasteries. (Quote from review by The Perfectly Happy Man) Chimay is an authentic Trappist beer that is it is brewed within a Trappist monastery, under the control and responsibility of the monastic community. Only 6 beers in Belgium can carry the appellation “Trappist”: Chimay, Orval, Rochefort, Westmalle, Westvleteren and Achel.

Chimay Grande Réserve (Blue) from Bières de Chimay (Abbaye Notre Dame de Scourmont)

The taste is different for me. Not because of the malts and the hops and the yeasts, (I’ll get to that) but rather because I can envision, with the help of a few Chimay-provided pictures, monks, several thousand miles and years away, sipping from their Chimay chalice the very same brew that I’m sampling in the warmth of my kitchen on a cold Chicago eve. The yeasts are full on the nose and the ‘flowery touch’ they talk about is faint, but present. A bit of toffee perhaps, as well. Beyond that, I can’t decide. The taste is definitely that of a rich, strong ale, with a well-balanced feel and a lingering finish. There’s a sweetness that proceeds the finish, sandwiched between the smoothness and the alcoholic ending. In fact, the tastes, while complex and impactful, are so indistinguishable I feel inadequate to try. As it creeps up towards room temperature, the alcohol gets substantially more pronounced. I can’t name the ingredients used or even pinpoint the flavors, but it is good for a sipper and great to keep one warm in the draftiest of monasteries.

(Quote from review by The Perfectly Happy Man)

Chimay is an authentic Trappist beer that is it is brewed within a Trappist monastery, under the control and responsibility of the monastic community. Only 6 beers in Belgium can carry the appellation “Trappist”: Chimay, Orval, Rochefort, Westmalle, Westvleteren and Achel.

28th October 10
Samuel Smith’s Nut Brown Ale from Samuel Smith Old Brewery (Tadcaster) Smooth with a creamy textured mouth feel coming from the medium body. Sweet up front then leaning more towards dryish nutty finish. There is an underlying buttery flavour from the Yorkshire yeast and a sufficing hop bitterness that seem to do a good job of putting the missing pieces together for this brew. Notes: Truly one of the best brown ales in the world … this is the cast and mold for lots of brewers trying to come up with a nut-brown ale. The lasting nutty finish leaves a pleasing hazelnut or walnut aftertaste. (Quote from Beer Advocate review by Jason Alström)

Samuel Smith’s Nut Brown Ale from Samuel Smith Old Brewery (Tadcaster)

Smooth with a creamy textured mouth feel coming from the medium body. Sweet up front then leaning more towards dryish nutty finish. There is an underlying buttery flavour from the Yorkshire yeast and a sufficing hop bitterness that seem to do a good job of putting the missing pieces together for this brew.

Notes: Truly one of the best brown ales in the world … this is the cast and mold for lots of brewers trying to come up with a nut-brown ale. The lasting nutty finish leaves a pleasing hazelnut or walnut aftertaste.

(Quote from Beer Advocate review by Jason Alström)

28th October 10
Schneider Aventinus (Tap 6) from Private Weissbierbrauerei G. Schneider & Sohn GmbH Mildly crisp carbonation from a stiff pour into the glass, creamy and syrupy thick mouth feel within the full body. Snappy and tingling, parading a clean bite from some spicy clove and sweetish alcohol that leans toward a fruity rum character. Hop bitterness is minute as well as the flavour. Gentle hints of chocolate and chicory and to the complex flavour, finish cleans up a bit from the warming alcohol, nutty yeast and husky grain. Notes: A massive wheat brew that is unsurpassed by any other of its kind. Unpasteurized, unfiltered, top fermented and original bottle fermentation. The yeast in this brew, make the brew. After pouring, there was enough yeast to begin propagation. This is by far one of the best bock beers tasted to date. (Quote from Beer Advocate review by the Alström Bros)

Schneider Aventinus (Tap 6) from Private Weissbierbrauerei G. Schneider & Sohn GmbH

Mildly crisp carbonation from a stiff pour into the glass, creamy and syrupy thick mouth feel within the full body. Snappy and tingling, parading a clean bite from some spicy clove and sweetish alcohol that leans toward a fruity rum character. Hop bitterness is minute as well as the flavour. Gentle hints of chocolate and chicory and to the complex flavour, finish cleans up a bit from the warming alcohol, nutty yeast and husky grain.

Notes: A massive wheat brew that is unsurpassed by any other of its kind. Unpasteurized, unfiltered, top fermented and original bottle fermentation. The yeast in this brew, make the brew. After pouring, there was enough yeast to begin propagation. This is by far one of the best bock beers tasted to date.

(Quote from Beer Advocate review by the Alström Bros)

28th October 10
Ruination IPA from Stone Brewing Company Sturdy medium body with a deeply smooth mouth feel from the even carbonation. After a second of limbo and a quick shot of malt the taste buds start to comprehend the amount of hops and all of their intricate flavours. At first there is an initial rush of floral, soft but every evident. Next is the onslaught of bitterness which comes in quick with a level pungency pushing out piney, citrus rind and leafy / woody flavours. The malt swings in with a mild toasted grain character and light fumes of the alcoholic esters come forth. Then the malt is pushed aside as the coarse side of the bitter hops drops tobacco and earthy flavours far into the finish. Finishes semi dry with a sizeable puckering effect. Notes: This is one hell of a hoppy brew, not overkill like other massive IPAs but more over aroma, flavour and bitterness as a whole. BTW this beer is devastating to the palate so don’t drink anything that you may want to taste after this beer as the taste buds will become numb in a way. A daring brew that gives you more than enough hops. (Quote from Beer Advocate review by Jason Alström)

Ruination IPA from Stone Brewing Company

Sturdy medium body with a deeply smooth mouth feel from the even carbonation. After a second of limbo and a quick shot of malt the taste buds start to comprehend the amount of hops and all of their intricate flavours. At first there is an initial rush of floral, soft but every evident. Next is the onslaught of bitterness which comes in quick with a level pungency pushing out piney, citrus rind and leafy / woody flavours. The malt swings in with a mild toasted grain character and light fumes of the alcoholic esters come forth. Then the malt is pushed aside as the coarse side of the bitter hops drops tobacco and earthy flavours far into the finish. Finishes semi dry with a sizeable puckering effect.

Notes: This is one hell of a hoppy brew, not overkill like other massive IPAs but more over aroma, flavour and bitterness as a whole. BTW this beer is devastating to the palate so don’t drink anything that you may want to taste after this beer as the taste buds will become numb in a way. A daring brew that gives you more than enough hops.

(Quote from Beer Advocate review by Jason Alström)

28th October 10
A Guide to Understanding Beer and How to Find New Favorites

“So either you or your girlfriend has decided it’s time to stop ordering something that tastes like a fraternity’s keg spout every time you go out for dinner.  Avoid switching to diet cran-cocktails by learning how the brewing process works, how those variables affect taste, and how to discover new favorites without blowing $8 on something you don’t like.”

28th October 10
Serpent’s Stout from The Lost Abbey Riding on the whole “original sin” theme, darkness and evil, we are now tempted enough to give this brew a go. Lively carbonation brings a slow foam right out of the bottle, not a gusher but a creeper. Quick to foam though the lace does dissipate into the thin ring. Dark as the darkest night: opaque and sooty. Mild acrid tartness in the nose, sweet chocolate cake in the aroma and flavor. Carbonation is super fine on the palate with a fluffy, full body. Again, chocolate cake and dark chocolate. Sweetness is mild and up front. Ever so faint tartness, but a more prominent woody flavor in the middle. Hint of rich molasses and black currants in the back. Modest hop character, that’s fine as the roasted character takes care of keeping the balance. Doesn’t taste like an 11 percent beer at all, extremely deceiving even with a slight warmth from the alcohol.A very delicious bottle-conditioned stout, impressive and drinkable for 11 percent. The more it warms up the better it gets. Malt flavors are really in sync with each other. A must try in our book because it stands out from the rest of the Lost Abbey lineup as being one of their best. (From BeerAdvocate Magazine Volume II, Issue V)

Serpent’s Stout from The Lost Abbey

Riding on the whole “original sin” theme, darkness and evil, we are now tempted enough to give this brew a go. Lively carbonation brings a slow foam right out of the bottle, not a gusher but a creeper. Quick to foam though the lace does dissipate into the thin ring. Dark as the darkest night: opaque and sooty. Mild acrid tartness in the nose, sweet chocolate cake in the aroma and flavor. Carbonation is super fine on the palate with a fluffy, full body. Again, chocolate cake and dark chocolate. Sweetness is mild and up front. Ever so faint tartness, but a more prominent woody flavor in the middle. Hint of rich molasses and black currants in the back. Modest hop character, that’s fine as the roasted character takes care of keeping the balance. Doesn’t taste like an 11 percent beer at all, extremely deceiving even with a slight warmth from the alcohol.

A very delicious bottle-conditioned stout, impressive and drinkable for 11 percent. The more it warms up the better it gets. Malt flavors are really in sync with each other. A must try in our book because it stands out from the rest of the Lost Abbey lineup as being one of their best.

(From BeerAdvocate Magazine Volume II, Issue V)

28th October 10
Samuel Adams Utopias from Boston Brewing Company (Samuel Adams) To brew this one-of-a-kind beer (and yes, it technically is a beer), they use a blend of two-row, caramel and Munich malts with a healthy dose of maple syrup to help kick up the gravity, likely to uncharted levels that would make your average hydrometer hide in fear. To balance the insane levels of malt, they hop with several Noble varieties including Spalt Spalter, Hallertau Mittelfrueh, and Tettnang Tettnanger to add a bit of spice to the concoction. For such a potently sweet wort, they use a number of high gravity yeasts to ferment, including Champagne yeast, and much like a fine distiller, they also blend a number of batches to come up with the finished product, some of which have aged up to 16 years in various casks including brandy, sherry, cognac, bourbon and muscatel. In short, Sam Adams Utopias is to American brewing what Cantillon Blåbær and other rare lambics are to the Belgian brewing tradition with all of the patience and care involved in developing it. Utopias poured into a snifter (my special commemorative Riedel glass is on order!) with no perceptible carbonation. Awe-inspiring amber coloring, like staring at a beautifully crafted stained glass window in its magnetism. The beer had legs for miles that slowly sank down the sides of the glass when swirled, like a nice wine or single-malt scotch. Piercing notes of raisin, plum, honey, vanilla, and caramel in the nose mixed with a stinging wave of alcohol. Taste is immediately sweet, with an unparalleled symphony of caramel, honey and oak. The alcohol burn in the finish is really no burn at all, but rather a soft blanket of warmth gently coating the tongue. Surprisingly light mouthfeel, truly masterful in its complexity, and easy to see how the prestigious Wine Enthusiast Magazine gave Utopias its highest possible rating of 96-100 points several years ago. (Quote from review by The Captain’s Chair)

Samuel Adams Utopias from Boston Brewing Company (Samuel Adams)

To brew this one-of-a-kind beer (and yes, it technically is a beer), they use a blend of two-row, caramel and Munich malts with a healthy dose of maple syrup to help kick up the gravity, likely to uncharted levels that would make your average hydrometer hide in fear. To balance the insane levels of malt, they hop with several Noble varieties including Spalt Spalter, Hallertau Mittelfrueh, and Tettnang Tettnanger to add a bit of spice to the concoction. For such a potently sweet wort, they use a number of high gravity yeasts to ferment, including Champagne yeast, and much like a fine distiller, they also blend a number of batches to come up with the finished product, some of which have aged up to 16 years in various casks including brandy, sherry, cognac, bourbon and muscatel. In short, Sam Adams Utopias is to American brewing what Cantillon Blåbær and other rare lambics are to the Belgian brewing tradition with all of the patience and care involved in developing it.

Utopias poured into a snifter (my special commemorative Riedel glass is on order!) with no perceptible carbonation. Awe-inspiring amber coloring, like staring at a beautifully crafted stained glass window in its magnetism. The beer had legs for miles that slowly sank down the sides of the glass when swirled, like a nice wine or single-malt scotch. Piercing notes of raisin, plum, honey, vanilla, and caramel in the nose mixed with a stinging wave of alcohol. Taste is immediately sweet, with an unparalleled symphony of caramel, honey and oak. The alcohol burn in the finish is really no burn at all, but rather a soft blanket of warmth gently coating the tongue. Surprisingly light mouthfeel, truly masterful in its complexity, and easy to see how the prestigious Wine Enthusiast Magazine gave Utopias its highest possible rating of 96-100 points several years ago.

(Quote from review by The Captain’s Chair)

28th October 10
Weihenstephaner Hefeweissbier from Bayerische Staatsbrauerei Weihenstephan Malted wheat and barley in the raw, earthy yeast character with hints of lemon in the backround. A quick spark of clove hits the same time as the carbonation. Semi crisp with a medium body and a well structured carbonation. Minimal hop bitterness, maltiness is cracker like and gets drier and drier towards the end. Nutty flavours from the yeast and very faint fennel character from the phenols come through. Finish is quite clean and alcohol is a tad noticeable though the extravagant fruity side of the esters associated with this style is held at bay and more spiciness seems to take hold. Notes: One of the best in the world needless to say, it still lives up to its name. A wheat beer at its best. (Quote from Beer Advocate review by Jason Alström) The unfiltered (Hefe) version of their famous weissbier is beautiful thing. Classic German wheat beer at its best. All the right elements are there: hazy, golden-orange color, thick and foamy head, lively carbonation, and a fresh, pungent aroma from the yeast. And wow…I don’t think I’ve ever smelled or tasted a beer where the yeast played such a dominant role. I don’t consider my nose the most sensitive in the world, but along with classic elements of bread, banana, and cloves…I picked up hints of peach, apple, pear, lemon, and orange. Hands down the best smelling wheat beer I’ve come across. The taste is more subtle, with the bready, banana flavors shining through. Again, everything there that should be (yeast, light wheat malt, almost undetectable hops), and nothing that shouldn’t (no off flavors or weird mouthfeel). And the yeast still lends its unique flavor profile to the mix; it’s crisp yet smooth, fruity but not wimpy, and certifiably chug-able on a hot day. Drinkability factor is off the charts here, folks (knocking back one of their classic 500 mL bottles is relatively effortless). (Quote and image from The Perfectly Happy Man)

Weihenstephaner Hefeweissbier from Bayerische Staatsbrauerei Weihenstephan

Malted wheat and barley in the raw, earthy yeast character with hints of lemon in the backround. A quick spark of clove hits the same time as the carbonation. Semi crisp with a medium body and a well structured carbonation. Minimal hop bitterness, maltiness is cracker like and gets drier and drier towards the end. Nutty flavours from the yeast and very faint fennel character from the phenols come through. Finish is quite clean and alcohol is a tad noticeable though the extravagant fruity side of the esters associated with this style is held at bay and more spiciness seems to take hold.

Notes: One of the best in the world needless to say, it still lives up to its name. A wheat beer at its best.

(Quote from Beer Advocate review by Jason Alström)

The unfiltered (Hefe) version of their famous weissbier is beautiful thing. Classic German wheat beer at its best. All the right elements are there: hazy, golden-orange color, thick and foamy head, lively carbonation, and a fresh, pungent aroma from the yeast. And wow…I don’t think I’ve ever smelled or tasted a beer where the yeast played such a dominant role. I don’t consider my nose the most sensitive in the world, but along with classic elements of bread, banana, and cloves…I picked up hints of peach, apple, pear, lemon, and orange. Hands down the best smelling wheat beer I’ve come across. The taste is more subtle, with the bready, banana flavors shining through. Again, everything there that should be (yeast, light wheat malt, almost undetectable hops), and nothing that shouldn’t (no off flavors or weird mouthfeel). And the yeast still lends its unique flavor profile to the mix; it’s crisp yet smooth, fruity but not wimpy, and certifiably chug-able on a hot day. Drinkability factor is off the charts here, folks (knocking back one of their classic 500 mL bottles is relatively effortless).

(Quote and image from The Perfectly Happy Man)