Cascade Barrel House: A Happenstance Tour

And so somehow it happened: I was caught unprepared for a truly amazing beer experience. Although now, looking back on it, perhaps it is best that I did not have my camera on hand for this. Instead, I was able to become completely absorbed in the experience. And I must say, it came absurdly fast, literally one after another. Despite this being a relatively photo-less post, I felt the need to write about it. First, let me take a step back and tell you when, where and what exactly I am talking about.

The when is simple: a mere two nights ago, Tuesday, the 6th of March 2012, in Portland, Oregon at the Cascade Brewing Barrel House. I suppose I had forgotten how close Portland was to Seattle, how much amazing beer there was in Portland, and how lucky I am to be living in such close proximity. I suppose it is similar to living in Amsterdam and never visiting Brussels (or Flanders for that matter) to experience the vast array of world class beer from the region. There are some 80+ breweries in the Portland Metro area and I have never made the trek south to experience them. Unfortunately I was only allowed one day for beer tasting, but my decision was quick and easy: the Cascade Barrel House. The Cascade Barrel House is the showcase for Cascade Brewing. It's where they do all of their souring, blending, and barrel-aging. Why Cascade? Fair question. There are plenty of other amazing Portland brewers but what drew me to Cascade ultimately is my love for sours. I had previously sampled their Kriek, Apricot, and Razberry Wheat and from these brews I was able to draw my conclusion: they brew great beer.

Taking a seat at the bar top, I was presented with a long list of interesting brews. Some were not sours, in fact Cascade brews many non-barrel aged brews. But let's face it, I was there for one reason and one reason only, so I dove right in and started with tasters of their live cask ales. The first: the Blueberry Bourbonic which sits at 11% abv. A blueberry sour aged in Bourbon barrels. Basically their Bourbonic Plague brew with blueberries. The second: L'agent Orange which was 10.78%. Off-hand I can't remember the exact specifications but I do remember it had a fair amount of fresh orange zest and it was aged in Makers Mark barrels for 16 months. Both of these brews were quite strong and super complex, but I was opting for something less burly and more lip-puckeringly sour. So I moved on and began reading the descriptions of all the various beers. I tried the 2011 Sang Noir. Then the Razberry Wheat. It was only at the end of my tasting experience that I realized what I should have been drinking all along: Pater and Noyeaux (tasting notes and details to come later in the post).

It was at this time my friends and I found ourselves poised in an excellent position to witness the tapping of Cascade's latest live ale, a cherry gose from 2011. If you have never been fortunate enough to witness the tapping of a cask (I have a video at the bottom, albeit horrible quality, but you will be able to see what happens when you attempt to drive a tap handle into something highly pressurized) you should inquire at your local brewpub and find out about cask nights. Many brewpubs will have these weekly. As we're waiting, we're watching them cover the bar with plastic, should anything go awry. Finally the time comes, and the countdown begins: 1, 2, 3! And the first swing of the hammer goes down, first to a nice explosion of cherry gose, and then a second time which sends a wide arc of beer into the air, covering everything within a 15 foot radius. The crowd cheered with delight, myself included. It was a really fun experience. And of course I had to have a sample of the beer that I was myself wearing. Out of curiosity, I asked the bartender who had done the honour of the tapping and he promptly informed me that it was the brewmaster and blender: Ron Gansberg and his brother Jeff. As we prepared to leave I noticed both were sitting behind us. I walked up and congratulated Ron and Jeff on a wonderful tap job. Conversation ensues, I find out it's Jeffs Birthday and the next thing I know, I'm being invited back to the barrel room for a tour and group tasting. This is where the experience takes a turn from great to incredible. The only requirement was our need to have safety glasses (and not the eye protection, the kind you drink out of). Rons humour was apparent throughout the duration of the tour.

The excitement builds as we proceed through the doors to the barrel room. The smell of wooden cask is thick in the air. If I remember correctly, Ron said there were roughly 600 barrels in the room. Also newly installed was their massive stainless steel holding tank. Full of Sang Noir waiting to be bottled. My apologies, but the details of the next hour are hazy at best. It was a lightning fast tour and I can't recall how many beers we were able to sample. But it was a true rollercoaster ride. The two standouts (if it's even possible to pick just two) was the Pater and the Noyeaux. The Pater is aged for 12 - 18 months on oak and cherries. The flavours of this brew blew my mind. It had the proper vinegar-like acidic edge I have come to know and love from the traditional Flemish reds and browns. But also had the sweet tartness and funky barrel-aged characteristics expected from this style. This was probably my favourite beer out of the lot. The Noyeaux is a blend of Belgian style strong blonde ales. The first has been sitting in white port barrels and aged on raspberries. The second portion has been sitting on the meat from the apricot seed (the Noyeaux). These two portions are blended together and what you are left with is something truly wonderful. The aroma will send you into a state of euphoria. The noyeaux lends an incredibly sweet almond-like aroma (you can experience a similar aroma by drinking Amaretto, a liqueur which takes its flavour from the same source). The nose is incredibly misleading. As you breathe deep, your senses are tempted to lead you into thinking you'll be enjoying something sweet and decadent. Instead, as you take your first sip, you are dealt a full-on-all-palate-encompassing-sourness that I have come to know and love. An incredible brew.

Cascade utilizes blueberries, strawberries, raspberries, blackberries, apricots, currants and cherries (probably more) and will frequently use things like ginger, orange zest, noyeaux, cinnamon, nutmeg, and various other things to flavour their beer further. They will age beer in port, pinot noir, chardonnay, whiskey and bourbon barrels. And the genius behind all of this is Ron Gansberg. To see him at work and his mind running at a million miles an hour is an incredible thing; always stroking his beard, he runs from barrel to barrel with pliers in hand knowing exactly which one was where and at which state the beer inside was in. How he knows all of this is astounding. It is obvious he is passionate about what he does. The best way to enjoy is to hold on for dear life. It's amazing to be running through the barrel room drinking beer from Cascade Brewing with the blender and genius himself. I would equate it to sitting down to dinner with Wolfgang Puck or some other famous chef at his own restaurant. Like the world of cuisine, beer production and more importantly, barrel-aging is an art. And to have the creator guiding you through the entire experience is incredible. I was definitely an evening of sensory overload! Each sequential combination was so different, and so complex it was mind boggling. At the end of the tour, I found myself with Ron and a couple from California who was in Oregon for their 1 year anniversary. We were able to slow down a bit and just talk beer. It was a truly amazing evening and I honestly can't thank Ron enough. Oh and I might need to get back down to Portland ASAP! Thanks so much to everyone at Cascade Barrel House and especially Ron Gansberg for the incredible tour and tasting. Photo credits go to Justin Moulton.

Rogue Ales - Voodoo Bacon Maple Ale

The first thing to note about this beer is that the name: Voodoo Doughnut Bacon Maple Ale and the logo, is taken straight from Voodoo Doughnut, a doughnut shop hailing from Portland, Oregon. They actually created a Bacon Maple Doughnut: the Bacon Maple Bar, sound crazy? How about a beer modelled after the doughnut? Sound even crazier? Well as is already apparent, it has been done. And the brewery responsible: Rogue Ales from Newport, Oregon. Looking back through my previous entries, it would seem that I have yet to review any beer from Rogue, and quite frankly I don't understand why. I can attribute my first "delicious beer" experiences to the Issaquah Brewhouse (owned by Rogue) back when I first started drinking higher quality brews. Since then I have been continually returning because quite simply, they brew good beer. I could rattle off the list of brewing accolades they've received over the years but instead I'll just list a few of my favourite Rogue beers. This includes: Chatoe Dirtoir (Black Lager), Mogul Madness (Winter Seasonal), Captain Sigs Northwestern Ale, Shakespeare Stout, Contraband IPA, and their I²PA. They started brewing back in 1988 and have since become one of the biggest names in the beer industry. In fact, you can find Rogue Ales in 50 States.

In addition to the production of beer, Rogue has expanded their repertoire into the production of spirits. They operate a distillery in which they produce their own Rum, Gin, and Whiskey. They also frequently age their beers in their own liquor barrels. These beers are part of the: John John Ale series. John John refers to the Rogue brewmaster: John Maier and the Rogue master distiller: John Couchot. Even more recently, Rogue has continued to expand their brand by introducing the Rogue Farms Micro Hopyard located in Independence, Oregon. There they operate a 42-acre site upon which they grow seven different aroma hop varieties. And in addition to growing their own hops, they also grow their own barley, which they then malt and use to produce beers featured in the Chatoe Rogue series (a series brewed with ingredients produced entirely on Rogue Farms). This year alone Rogue will brew over 30 different beers; selection and quality is what draws me back.

Now focusing more on the beer at hand tonight: the Bacon Maple Ale. It was in fact brewed in collaboration with Voodoo Doughnut. After looking into the beer, it would seem they had originally planned to use a porter for their base brew, but then decided to opt for the less dominant flavours of a brown ale. After reading the ingredients listed on the side of the bottle I knew I'd be in for a truly smoky surprise. Just how much maple and how much bacon we were in for still remained a mystery, but I knew I'd soon be finding out. So let's get on with the review...



Name: Voodoo Doughnut Bacon Maple Ale
Category/Style: Smoked Brown Ale
ABV: 5.60%
IBU: 30
OG: Unknown
FG: Unknown
Malt Type(s): Briess Cherrywood Smoked Malt, Weyermann Beechwood Smoked Malt, House-Smoked Hickory Malt, Great Western 2-Row, Munich, C15, C75
Hop Type(s): Perle & Sterling
Yeast Type: Pacman Yeast
Special Additives: Applewood-Smoked Bacon, Pure Maple Flavouring
Bottled: Fall 2011
Bottle Size: 750 mL
Location Purchased: Rogue Ales: Issaquah Brewhouse, Issaquah, Washington, USA

The Pour: Pours a murky golden orange; coppery rusty hues. Head is off-white and creamy. A little retention but not much lacing at all.

The Nose: Dominated by smokey maple. Nice sweet caramel notes. A little toffee character. The meaty beechwood smoke is there as well. Lots of meaty undertones on this one. Smells incredibly sweet, like straight maple syrup on pancakes with a side of smoked meat; is someone cooking breakfast?

The Taste: Flavour is a little malty. Lots of wood and smoke. Maple is all strewn throughout this one, but it's more like the imitation maple kind. I'd also say it's a bit buttery. Carbonation hits up front, but overall rather low on the carb. Body is light to medium. A maple-y residual sweetness lingers in the mouth. Hints of dry smoked meat. A definite campfire aspect to it. A little bitterness at the very end. The finish is definitely dry. Tastes like a liquid form of breakfast...

The Verdict: This is the second time I've had this beer. The first time was because someone else tried it and didn't like it (if that's any indication). The few people I've discussed this beer with have either liked it or thought it was just too far out there for their tastes. I for one rather enjoy the crazy flavour combo. When you crack the bottle you immediately liken the aroma to that of freshly cooked breakfast, whether that be in your own home or at IHOP, the striking smoky, meaty aroma, and maple syrup, will pique your curiosity and conjure images of the breakfast table. Flavourwise I didn't find too much bacon hidden in the depths and layer upon layer of smokiness lent to it by the three types of smoked malt used. The beechwood smoked malt stood out the most, but perhaps that's simply because I've had many other beers that have utilized the same kind. It is definitely meaty, but not necessarily in the bacon-y sense. It is definitely sweet and maple-y but not sticky or overly so. As expected, the smoke and maple are the dominant flavours. Just be careful not to get the beer on your hands, otherwise you'll be smelling like maple for quite some time. Noting that this is in fact a smoked ale and there is maple present in the beer, I'd say that this beer definitely presents us with a smoky maple flavoured beverage. On the other hand, if you're hoping to crack the bottle open and drink liquid bacon then you will be sorely disappointed. Fact of the matter is, brewing a beer with full-on bacon flavour may never be possible and we have the high fat content of bacon to thank for that. If you are however, into trying something far from the norm, or just like smoked ales and want to try something different, then this is probably the beer for you. If you're simply curious because the bottle is pink and you like pink things, then this beer is probably not for you. I also would not recommend this beer for people who might be wanting to sample their first smoked ale. Even friends who enjoy smoked ales did not enjoy this. So tread lightly with this beer and bear in mind it just might be worth it to have a friend around just in case you don't enjoy it as much as you first thought. I found this beer at the Issaquah Brewhouse available for purchase on a bottle-by-bottle basis, so if you've been hearing rumors about it only being available by the case, this not true (at least for this location). If you live near Issaquah, you're in luck! Happy hunting ;]



Thanks for reading!

Zach

Nils Oscar Julöl - Vintage 2007 - Swedish Christmas Beer

Hey guys, I'm back (finally!) and just about two weeks from my last post. I really have been feeling the need to post more regularly and as we say goodbye to the first month of the new year, I've a mere two posts under my belt. Let's say that I'll make it my resolution to post more frequently. I would love to post once a week so I'll see what I can do about that. In any case, the review I am bringing to you tonight is a real treat. I plucked this bottle of Swedish borne beer from the shelves of the bottle shop of Brouwerij de Molen, in Bodegraven, Netherlands during my visit this past spring. It was the first time I'd seen available Swedish beer of any kind and knew immediately that I'd have to purchase a bottle. And so the story goes...I've had it in my possession for right around nine months and I'm well inside the drink by date of November of 2014. As I usually do, I've conducted a bit of research into the unheard of beer style of Julöl and found out some interesting facts...

Julöl is strictly a seasonally brewed beer. When translated, the word actually means: Christmas Beer. It is released in November/December in Sweden and is usually consumed on or near Christmas Day. Looking more into the Julöl style, it would seem that pinpointing an exact flavour profile is nearly impossible. I'd say one might be able to equate it to asking your bartender to define the term: winter warmer, and consequently for them to provide you a typical flavour profile. A winter warmer is surely an ambiguous case flavour-wise, but what defines it is the fact that it is usually a bit darker, stronger, and released and consumed in the winter months. I've seen Julöl beers placed in a wide range of categories, from Vienna Lagers, Dark Lagers, Belgian Style Dark Ales, and even English Style Strong Ales. This one in particular just so happens to be from the Nils Oscar Bryggeri and it also happens to be a Belgian Style Strong Dark Ale (what a mouthful!). Just like many other styles of beer on the market today, Nils Oscar Bryggeri will release a new one each year, printing on the side of the bottle, the vintage. The one in my possession just so happens to be of the 2007 variety. The specific recipe for the '07 vintage is retired but Nils Oscar continues to release a new vintage each year, and changing the recipe as they do.

Nils Oscar Bryggeri is located about 100 km south of Stockholm in Nyköping. It was founded in 1996 and has since moved locations several times. To this date this is the one and only Swedish brewed beer I have ever consumed. So I am super excited to crack this guy open and have a taste to see what I've been sitting on. Onto the tasting notes!



Name: Julöl
Category/Style: Belgian Style Strong Dark Ale
ABV: 8.00%
IBU: Unknown
OG: Unknown
FG: Unknown
Malt Type(s): Six different varieties
Hop Type(s): Amarillo, Saaz, Pacific Gem and Cascade
Yeast Type: Belgian
Special Additives: None
Bottled: Unknown
Bottle Size: 500 mL
Location Purchased: Brouwerij de Molen Bottleshop, Bodegraven, Netherlands

The Pour: Dark chestnut brown, reddish dark copper hue. Head is light cream colored, dissipates quickly to a ring around the edge. Lacing is non-existent.

The Nose: Wow. To say malt forward here would be an understatement! Massive amount of malt up front. Syrupy caramelly toasty and nutty, full-on sweetness on the nose! Heaps of dark fruit, lots of dried fig and raisin; very vinous. Very slight roasted coffee character in the back, some chocolate notes as well. It's very port-like and there's a detectable amount of spice, definitely some cinnamon there, a little bready pumpernickel character as well. Smells well-aged; a little dusty/musty, it is from 2007 after all. Oh man, this smells amazing! I have to go in for a taste...

The Taste: Carb is low to medium. Not as sweet as one might expect. Lots of other things going on in there. Initially it has a very sharp bite, almost astrigent as the other flavours attempt to vie for control over the palate. It is malty sweet, a little toast and spice. Body is a little watery initially but the caramel, dark roasted coffee and pumpernickel swoop in near the end and make this one a real pleasure to drink. A little sweetness and roasted bitterness on the finish. Maybe a very slight trace of smoke? The alcohol only shows up near the very end when a little bit trickles up into your nose and you can feel a hint of warmth on the back of the throat. Despite the fact that this one is a bit thin body-wise, the complexity was astounding.

The Verdict: Aroma-wise I was amazed when I took my first whiff. It reminds me so much of high quality English Old Ales (most namely the Fullers Vintage I recently reviewed) as well as the hefty German Doppelbocks. It's almost like some sort of hybrid of the two, so titled Julöl (Christmas Beer). These Julöl are only available in Sweden during the month of December, but it's no shock why this was found sitting on the shelf of the bottle shop of Brouwerij de Molen, it's incredibly complex and not to mention, delicious. It combines the bready, malty sweetness of a Doppelbock with the dark fruit characteristics of the Old Style Ales and the roasty, toasty and chocolate characteristics of a Porter to create one heck of a brew. Like I said, a bit thin body-wise, but it more than makes up for it with the rest of the flavours you will be attempting to pick out while you work your way through the bottle. Don't forget that it's 8.00%! It is the perfect thing to consume with a friend or loved one on a winters night by the fire. As for availability I have no idea. I bought this bottle all the way over in the Netherlands in April and it has survived the long trek with me back to Seattle. If you're looking for a winter warmer, nice holiday brew, or just something different, Nils Oscar Julöl is the answer. Look it up, find it, buy it, drink it and enjoy it, you will not be disappointed.



Thanks for reading!

Zach

Stone Brewing Company: 11.11.11

After nearly a month in hibernation, I am back with another Stone release. This time I am sampling a bottle from their annual Vertical Epic Ale Series which was released on 11.11.11 this year. This is the fourth beer from Stone I've reviewed on my blog and was rather excited when I heard this brew would contain cinnamon and Anaheim Chilies. But before we get into the details of this beer, let me back track quickly to provide you with some basic background on the Vertical Epic Ale Series...

Stone released the first beer of the series on Feburary 2nd, 2002, and every year they release a brand spankin new brew exactly one year and one month from the last (ie 03.03.03, 04.04.04, etc etc). Each beer is designed, as stated on each bottle: "to be aged until sometime after December 12th, 2012." The series will be continued until 12.12.12 when production will cease and all previously brewed beers are to be sampled in one vertically epic tasting. Since I have only just caught on to the collection of beers, I've only the 10.10.10 and 11.11.11 in my possession, but I am sure there are plenty of collectors out there who will have all 12 in their possession. It would be one heck of a tasting to try each one to see how the flavours have developed over the years.

For 2011, the 11.11.11 Vertical Epic Ale started life as an amber hued, Belgian Strong Pale Ale fermented with Flanders Golden Ale yeast, which imparts some lovely characteristics of its own: a little banana and clove anyone? The brewers then added Anaheim Chilies and whole cinnamon sticks for an added twist. Sitting at 9.40% this brew is indeed a force to be reckoned with, and a tasty one at that. Speaking of which, shall we move on to the tasting notes?



Name: Vertical Epic Ale 11.11.11
Category/Style: Belgian Strong Pale Ale
ABV: 9.40%
IBU: 65
OG: 20.5°P
FG: Unknown
Malt Type(s): Pale, Crystal, Munich, CaraBohemian and Special B
Hop Type(s): Warrior, Target, Perle and Pacific Jade
Yeast Type: Belgian Flanders Golden Ale
Special Additives: Anaheim Chilies & cinnamon sticks
Bottled: 27th of October, 2011
Bottle Size: 22 oz
Location Purchased: PCC, Issaquah, WA, USA

The Pour: Very dark copper, deep amber-orange. Head is off-white, slight light yellow hue to it. Head retention is good, lacing is virtually non-existent.

The Nose: Banana, clove and alcohol strike me first. Swirling and wafting deeper reveals the green chili and I notice something slightly spicy, probably the cinnamon. Malty sweet, a little caramel, a little toastiness. Belgian yeast notes are detectable: little bubblegum, bread and yeast. Perhaps a little citrus way in the back...

The Taste: Spicy. Green chilies and clove. A little banana. It is caramely sweet. The cinnamon is a bit difficult to discern. A little citrus? Medium to full-bodied, carbonation is medium. I'm detecting a moderate bitterness. Noticeably dry finish with a nice amount of lingering bitterness. The flavour is almost exactly on par with the nose.

The Verdict: This brew earns points for being unique. A cinnamon chili beer, who would have thought? The usage of the Belgian yeast strain also added a level of complexity and what we end up with a spicy mix of cinnamon and clove and green chili and banana. The beer was in no way dominated by any one flavour. I thought I had to work rather hard to pick out the cinnamon. Serving temperature was not cold by any means so we can rule out subdued flavours due to that. I was actually hoping for a bit more cinnamon but that's really the only thing I was disappointed with. It's well-balanced, a little citrusy hop character and quite drinkable for being 9.40%. It will be interesting to see how the flavours of this one develop in a years time, good thing I picked up two ;] As for availability, I'm not certain whether you're likely to find these at your local supermarket. Places like Whole Foods or other Organic/Specialty markets may still have some but otherwise your best bet will probably be at your local specialty bottleshop. Happy hunting!



Thanks for reading!

Zach

La Citrueille Celeste De Citracado: A Collaboration Between Three Breweries

Allow me to digress momentarily. In my last entry I am quoted as saying: "The spicy pumpkin brews from autumn have been replaced with the maltier, darker, roastier, and stronger brews we have all come to love and expect..." while that may be true, I am going to take a step back to revisit autumn and review yet another pumpkin beer. But do not fear, this is not your average pumpkin ale. In fact it is quite the opposite. Allow me to forward you the video that originally piqued my curiosity regarding this collaboration brew: click here to view.

As the video says, the brew does not contain any of the spices typically found in pumpkin pie or a traditional pumpkin ale for that matter. This beer does contain roasted pumpkin puree, but it also contains roasted yams, toasted fenugreek, lemon verbena and birch bark. Does that not intrigue you? Each special ingredient (although I'm not entirely sure how) imparts its own special contribution to the beer. And I will attribute this late-season post to an opportunistic buy (as most of my beer purchases seemingly are). As I was searching for a late-night snack at the PCC in Fremont, I found myself perusing the beer aisle and the simple brown bottle and name: La Citrueille Celeste De Citracado (The Heavenly Pumpkin of Citracado) fairly leapt out at me and I was immediately obligated to buy. And so here we are.

This beer is part of Stone Brewing Company's: Collaboration 2011 Series. The three breweries that worked together on this beer: The Bruery (Orange County, CA), Elysian Brewing Company (Seattle, WA) and of course Stone Brewing Company (Escondido, CA). To read more about the collaboration series and where you might be able to find these unique and rare brews, please proceed here.

Any more information pertinent to this brew you might need to know? Need something more to entice you to seek this out? Maybe the fact that three of the West Coast's premier breweries (and more importantly brewmasters), two from CA and one from WA, collaborated on this one? Maybe that you won't easily find another beer with these ingredients brewed again? Maybe the fact that they will probably only ever brew this beer once? Ok, that should be enough reasons to go try and find this. Oh and just because I thought this was a fun fact: for you readers who are either French or fluent in the language, the citrueille in the name of the beer, which means pumpkin and should be spelled citrouille was misspelled intentionally in honour of the owner of The Bruery: Patrick Rue. Ok, now onto the beer!



Name: La Citrueille Celeste De Citracado
Category/Style: Pumpkin Ale
ABV: 5.00%
IBU: Unknown
OG: Unknown
FG: Unknown
Malt Type(s): Unknown
Hop Type(s): Warrior, NZ Motueca
Yeast Type: Unknown
Special Additives: Pumpkin, yams, fenugreek, lemon verbena, and birch bark
Bottled: October 12th, 2011
Bottle Size: 12 oz
Glassware: Pint glass or tumbler
Location Purchased: PCC, Fremont, Washington, USA

The Pour: Head is off-white to light brown, retention decent, some lacing. The beer is quite red, some coppery orange hues, dark amber.

The Nose: Lots of spice. Sweet toasty caramely notes. Some sweet potato, brown sugar, something very vegetable-like (pumpkin and yam?) and fresh about this brew. A little ripe banana. A little maple syrup. Buttered pecans, toasted wheat bread and dried grass. Ok, let's have a taste...

The Taste: I pick up the citrus notes from the lemon verbena on the first sip somewhere in the middle. A lot of toasty caramely notes. Nice bitter finish. A little sweet, but not overly so. Maybe a little sweet maple in there? Body on this one is light to medium. Mouthfeel is a little prickly. The carbonation is light to medium. Quite a bready dry finish with some lingering toasted notes. This beer is extremely well-balanced.

The Verdict: With these kinds of beers the question always remains, what kind of role did the pumpkin and yams play? I think these are both more detectable in the nose than in the beer itself. I absolutely abhor comments that suggest certain beers do not contain enough pumpkin flavour, or enough yam flavour. Have you ever tasted a plain pumpkin or yam? Probably not. The actual contribution to the beer is not in the flavour. It might contribute something to the colour, maybe some contribution to the nose, but flavourwise pumpkins and yams are bland without spice and sugar. Our perception is that pumpkins taste like pumpkin pie, and that is just all wrong. Go buy a can of plain pumpkin and then tell me if you'd like a beer that tastes like that. In any case, the beer in discussion is interesting to say the least. Did it blow my mind? No. But it was a well-balanced beer brewed by brewers who know how to brew good beer. The ingredients listed on the side of the bottle should be enough to entice the consumer: "Ale brewed with pumpkin, yams, toasted fenugreek, lemon verbena, and birch bark." I would actually liken this beer to an amber ale or brown ale, or perhaps some hybrid of the two. The flavours were subtle and at times difficult to discern. But it was not overly bitter, nor was it overly sweet, and the ingredients on the side of the bottle, while represented in one form or another, did not seem to throw-off the beer. It's a well-balanced, easy to drink sessionable brew worthy of a purchase. And frankly, that's the bottomline. Happy hunting!



Thanks for reading!

Zach

Black Death: Craft Beer from Iceland?

As the end of the year is drawing nearer we find ourselves smack dab in the middle of the holiday season. In the beer world the onslaught of seasonal releases has fairly come and gone. The spicy pumpkin brews from autumn have been replaced with the maltier, darker, roastier, and stronger brews we have all come to love and expect as wintertime sweeps over the Pacific Northwest. The term: "Winter Warmer" holds much more weight as we plod through the month of December. For my first review (I know, I'm late. We're already midway through the month!) I'll review this lovely offering that comes to us from the island country of Iceland so named: Black Death, and for the season, properly so. I Hope you enjoy.

And so, Iceland. What comes to mind when you think of the country? A barren snowy landscape? Volcanic formations? Aurora Borealis? Land of the Midnight Sun? Perhaps mile after mile of glacial ice? Perhaps one or all of those things, but certainly not beer, let alone craft beer. But in fact it is indeed true. I have in my possession a bottle of craft beer from Iceland. I recently purchased a six-pack during a layover in Keflavik Airport. But why does craft beer in Iceland seem like such an anomaly? First allow me to throw a little background information at you...

For a good portion of the 20th century, Iceland was a country of complete prohibition. It was passed as a law in 1908 and went into full-effect in 1915. Along the course of the past century exceptions were made. For instance, in 1935 the government legalized the consumption of wine and spirits. But "strong" beers over 2.25% remained completely banned. The justification being that since beer was much more inexpensive than spirits, it would allow inebriation to become much more common. It was not until March 1, 1989 that the government completely lifted the prohibition and beer of all strengths became legalized. March 1st is celebrated by some as "Beer Day" in Iceland and beer is now the most widely consumed alcoholic beverage in the country.

This beer in particular derives its name from the national drink of Iceland, the extremely strong Iceland produced: Brennivín, nicknamed "Black Death" for its black label and punishing effects. The "Black Death" beer is brewed in the town of Akureyri, located in northern Iceland at Viking Brewery. Up until recently, the beer market in Iceland has been dominated by pale lagers like Gull and Viking Lager. The market for craft beer is growing, with most of the nations smaller breweries springing up within the last 7 or 8 years. I haven't found a comprehensive list of all Icelandic breweries but I estimate there are probably between 10 and 15 with more likely on the way. Where can you find Icelandic beer? I recently read that just last week, Einstök Brewing Company (also based in Akureyri) will be shipping their beer to California. Perhaps it will make its way up the coast at some point to Seattle. As for Black Death, I've no idea if it is distributed within the US. You might call up your local bottle shop and inquire about Icelandic beer. All signs point to distribution outside of Europe soon. With the history lesson out of the way, let's find out if the Icelanders still remember how to brew after 74 years of prohibition by sampling: Black Death...



Name: Black Death
Category/Style: Stout
ABV: 5.80%
IBU: Unknown
OG: Unknown
FG: Unknown
Malt Type(s): Unknown
Hop Type(s): Unknown
Yeast Type: Unknown
Special Additives: None
Bottled: 10/06/11
Bottle Size: 330 mL
Glassware: Pint glass or tumbler
Location Purchased: Keflavik Airport, Iceland

The Pour: Nice chestnut brown reddish hues, head is light brown/cream coloured, retention minimal, nice ring around the outside. A little lacing.

The Nose: Nose is surprisingly sweet and toasty. Some coffee, little dark chocolate, toasted grain, a little creamy caramel and roasty notes...

The Taste: Malty sweet, little roasty, chocolate and coffee, medium bodied, low carbonation. Mouthfeel is silky smooth, somewhat creamy, nice lingering roasted bitterness. Picking up some toasty caramel-like notes, also some roasted nuts? A touch of smoke and hops?

The Verdict: I really didn't know what to expect when I purchased this beer at the duty free shop within the airport. It was the only dark beer available. I figured it might be some sort of light bodied dark lager, but it was worth a shot. When I found out it was a stout I was intrigued. Cracking open a bottle I was further intrigued when the aroma travelled up my nostrils and the flavour met my taste buds. This beer is good. I wouldn't put it near the top of my list but after sampling other Icelandic beers, most namely Gull and Viking Lager, this one beats out the rest. As it would seem, the world of craft beer is just beginning to boom in the country and I can say without a doubt that the future looks bright. The craft beer revolution is taking the world by storm and Iceland is just its latest victim. If you can find a bottle of craft beer from Iceland I say go for it. Give it a try. It just might surprise you. For all you readers in Cali be on the lookout for Einstök and possibly other Icelandic brews...



Thanks for reading!

Zach

Fullers Vintage Ale: 2005

First off allow me to apologize for the lack of updates over the course of the past month. It has been nearly 6 weeks since my last correspondence. I recently travelled to London, England for an 18 day mini-vacation to visit friends and drink good beer. I suppose this is as good a reason as any for a lack of updates. In any case, I am back in action today by posting a review of one of my favourite beer experiences in London. It comes to us from a very well-known English Brewery: Fullers. Fullers produces a wide-range of English Ales, from their flagship beer, the London Pride (English Bitter) to their London Porter and 1845 Celebration Ale, Fullers produces some excellent brews. And they have won many awards to prove it. By far my favourite is their Vintage Ale.

The Vintage Ale is of course exactly what it sounds like, an aged beer. Classified as an Old Ale (also referred to as a Stock Ale or Strong Ale), this style of brew has its roots firmly planted in English soil. Emerging in or around the 18th century, this style of beer has changed much over the course of the past three centuries. Brews produced in this fashion were often a blended combination of one, two or three different runnings (ales of varying ages), often a young and much older matured ale. The original running of the beer would be aged in wooden casks and the beer would assume like flavours including some stale flavours from oxidation. Old Ales are typically high in strength, although some commonly found today are considerably weaker than others, but this Vintage Ale from Fullers is no exception, sitting at a burly 8.50% this is a very strong beer by English standards. Colours range from dark amber to dark brown. They are full-bodied malt-forward ales with little to no bitterness surviving the long maturation process. For me, this type of ale (if done correctly) is at the pinnacle of the English beer world. These brews are very complex and their depth is unrivalled. Tasting notes anyone?



Name: Fullers Vintage Ale
Category/Style: Old Ale
ABV: 8.50%
IBU: Unknown
OG: Unknown
FG: Unknown
Malt Type(s): Unknown
Hop Type(s): Unknown
Yeast Type: Unknown
Special Additives: Unknown
Bottled: 2005
Bottle Size: 500 mL
Location Purchased: Lamb and Flag, London, UK

The Pour: Murky chestnut brown, unfiltered, yellow-orange copper hues, slight gold hues around the edges. The head is creamy and off-white, a little retention, and a little lacing.

The Nose: Sweet malt and dust. Detecting some caramel and something very Port-like. A little wood and heaps of dark fruit: figs and raisins, with raisins being dominant. A little musty and something a bit astringent, perhaps a little bit of orange peel and spice, clove? Stale apple juice, a bit cidery...

The Taste: Lots of dust, full-bodied, a little alcohol, quite sweet but not syrupy. A little toasted malt. Nice bitterness, carbonation is medium: not too much not too light. I rather like this. A little spice, a little orange peel, a little apple juice/cider notes. Heaps of dark fruit: mostly raisins. Finish is rather dry and there is a detectable alcohol warmth on the back of the throat. Exactly what I'd expect from this style of ale.

The Verdict: This is the second time in a week that I've had this ale and I absolutely love it. Out of traditional English styles this one just might be my favourite. Flavourwise it's spot on and there is nothing that shouldn't be in this brew. I also prefer bottle conditioned to the widespread cask conditioned (real ales) found throughout the UK. What can I say? I like my beers well carbonated. The higher alcohol percentage is a real treat also as it is difficult to find a brew over 5.00% in most pubs. It's great for sharing and the perfect beer to drink through the winter. I also like the fact that it's from 2005. It's old. The back of the bottles suggests drinking by 2008 but that flavours will continue to develop for many more years. Seven years later it's still perfect and still developing I'm sure. No idea if you can find this anywhere in the US (quite rare I imagine) but if you find it, you should certainly buy it. If you're looking for a real traditional English brew or maybe you're looking for a different kind of winter-warmer, then make this your beer. Toodles for now!



Thanks for reading!

Zach