Three Drink Minimum

Samuel Adams Blackberry Witbier

2009-05-05T00:41:51Z

Samuel Adams Blackberry Witbier

What an interesting beer! You have to hand it to Sam Adams… whether you like this or you do not, they are certainly willing to expand our horizons with this Beer Lover’s Choice Selection, the Blackberry Witbier.

When I opened and poured this beer I was actually fairly optimistic. Though I’d read some mixed reviews on this brew, I thought the color was nice (10-15 SRM), the head poured well - white and fine - and the aroma was reminiscent of the frozen yogurt I used to get at Dane’s Dairy in Iowa City as a kid. Though different, it was not bad at all.

Ed. Note: Don’t stop at the following paragraph.

That optimism disappeared as I lifted the glass to my lips. Now, this isn’t a bad beer, just not one I’d opt to drink very often. The mouthfeel was the best part, nice and creamy. A beer that coats your tongue. Unfortunately, it coated my tongue in an artifically blackberry flavor that was 1/3 yummy and 2/3 plastic.

THANKFULLY, the optimism returned on second drink. What was a bit plastic and artificial at first taste was just my tongue getting over the shock of the combination of flavors. The second drink was just as creamy, warm, and swarmed my mouth with a now wonderful flavor of blackberry. Wonderful, and not overwhelming. While it was there, I also had the lightness of a nice white beer. The flavor was full, evolving… gosh darn it, I actually like this beer. I mean, quite a bit! As in, I think I will have to get more of it.

Doggone it, Sam Adams scored a winner with this one! Though my views may sadly not reflect the majority in the beer drinking or reviewing world, I implore you to give this beer a shot. You can find it in both mix packs and regular sixers, and I would have to recommend you buy a six-pack. Even if you don’t like it at first, trust me, stay with it, and by the end of the six, I sincerely hope you like it!

Homebrew Batch #0001 - English Ale

2009-04-19T19:40:46Z

So now in reverse order I will review my first homebrew effort, January’s English Ale. I actually brewed this in early January, so perhaps reviewing the final bottle standing in April is a little unfair… without preservatives, etc. it is left to the fridge to keep the bottle cold.

Being my first batch, there were a number of things I could have done better. Probably better sanitation, as there were a few bottles that were spoiled for one reason or another. In addition, I didn’t filter nearly as well as I should’ve, so I ended up with a lot of yeast in the bottles. I’ll work on that especially closely with batch #0003. Also, when it came time to cool the wort I did not do it quickly or thoroughly enough, so I believe that gave me a lower alcohol content in the end. If I recall it was somewhere around 3% ABV.

For my first batch, however, I can’t complain. The beer is a nice caramel color, which would be on-spot with a number of my favorite English ales. It pours with a nice head and good carbonation. The aroma is fairly heavy on the yeast (see the error from above), but mixed nicely with somewhat fruity flavors. One of the predominant aromas/flavors I found in this batch was a pleasing hint of banana.

This last bottle was much as I remember the rest. A decent chunk of hops can be had, as well as the caramel malt. This bottle did not have as much of the banana flavor, but drank very well - even after three months. Not that I expected it to be bad after that short of a time, but there also wasn’t much reason to let it sit, except for my laziness in getting around to review it.

As amatuerish as I felt this first batch was, it was eminently drinkable. As with batch #0002, it isn’t going to win any awards or compete with something like a Bass or Boddington’s, but it was an enjoyable batch; something of which I could be proud as it was my first. As I get towards the bottom of the glass, I realize that this is a little part of me I can’t ever get back. My first batch. I’ve got a bottle saved for posterity that I’ll never drink, so this is the last of my first batch of homebrew ever. Almost could bring a tear to the eye. Yet I know there will be more, and that this batch will live on through this blog post. To paraphrase Seinfeld and Star Trek: “It’s not really gone, if we find a way to remember it.”

Homebrew Batch #0002 - Irish Stout

2009-04-18T16:26:27Z

So around the beginning of the year, I got set up to homebrew. I know an increasing number of people who have done it, or are doing it. After two batches, I have to recommend it to beer lovers out there. It will likely cost you $150-$200 to get a basic setup, and then a per batch cost of around $35. For that, I’m yielding north of 50 bottles per batch.

The second batch I made was an Irish Stout, from a kit. Before I go on, no, you did not miss batch #1, I have a bottle of each left for a review/notes, and by some quirk, they got switched around in my fridge.

On to the review… my stout was a bit lighter color than I thought it’d be. Probably more in the Newcastle range of colors, than like a Guinness. Not a bad sign, but an initial surprise. The pour was nice though - the head was a soft, dark tan which remained nicely through a film over the entire drinking process.

The aroma was nice and malty, with hints of a yeast overtone. The mouthfeel was initially disappointing. Using a priming sugar gives you a CO2 mouthfeel, much more like soda. I would have preferred a keg, or especially a nitrogen carbonation, but neither was an approachable option at this point. However, I take a little heard in the Guinness 250th anniversary edition I had, fairly similar mouthfeel.

With homebrew, I’ve found the taste can vary. The main factors I’ve found are the cleanliness of the bottle and the clarity of the filtration. Thankfully, by this second batch, I had improved on both counts, so my flavor was much more consistent. My flavor was not world class, but an interesting mix of malts, chocolate, and cola. It had a nice heaviness that is part and parcel with a stout. The aftertaste was fairly bitter, which is good if you are me,. but not so good if you are Mrs. A-rand. It lasted quite a nice, long time.

Overall, for batch #2, I am fairly happy. It wouldn’t win the IBU Open, but it was better than passable, and for friends and family it was a good batch to enjoy. Too bad it doesn’t last longer.

Suggestions

2009-03-28T02:24:18Z

So, I’ve been to 2 beer distributors in the last week and to be perfectly honest, I’m becoming bored. Nothing new is sparking any interest. I’ve been through the Heavy Seas variety pack (I do need to review the Loose Cannon Hop3 IPA, one of the best stateside beers I’ve ever had), and I’m currently working on a case of Dale’s Pale Ale (which is going down way too fast) but I havent had anything new and exciting recently.

That being said, I figured I would change it up a bit. I’m looking for suggestions on beer reviews. If you want to know our opinion on your favorite brew, or even a local session beer, leave us a comment. I’ll do my best to hunt it down, polish off a few bottles, and give it an honest review.

I’m looking forward to your suggestions.

If your beer is made with coffee, you can drink before noon.

2009-03-26T19:44:17Z

What is it about drinking a beer before noon? There’s a feeling of independence, freedom, and/or defiance that comes along with every sip. Growing up, I got the impression that individuals who drink before noon would be considered “alcoholics.” What I learned later in life is that alcoholics continue to drink for the rest of the day. Beer enthusiasts, on the other hand, have a beer or two with brunch and continue the day with mostly normal functionality.

But still, the stigma of pre-noon drinking has resonated with me causing an ever so slight sense of guilt when I sip on a beer at brunch. It’s like eating cake for dinner- It tastes so good… but you’re pretty sure your mother would never approve.

A few brewing companies have helped break the stigma of morning beer guilt by releasing coffee based porters. Philadelphia Brewing Company and Flying Fish have altered my brunch beer drinking experience, not forever, but at least until the taps run dry.

In January of this year, Philadelphia Brewing Company released a limited supply of Coffee Joe Porter (5% ABV). Personally, I prefer my coffee with soy milk, raw sugar, and some vanilla powder. I gleefully ruin good coffee by making it sweet- For this reason, I was apprehensive about how my taste buds were going to react to this PBC concoction. But I asked myself rhetorically, “Just how strong could the coffee flavor be in this beer?”

The answer, simply put, is: VERY. I figured a coffee flavored beer would involve “hints” of coffee- Coffee Joe Porter tastes like a cool glass of high quality coffee touched with alcohol. The 75 pounds of Peruvian Free Trade coffee used in the brewing process dominates the beer in the best way possible.

Does your mom still not approve of you drinking a beer in the morning even if it’s made with coffee? What if you told your mom that the coffee used in this Porter was purchased from Fornesca Café, a cafe created for the “purpose of providing medical and material aid to the people of Central America?” If anything, this should be a valid excuse to order a 2^nd glass, am I right?

Although I enjoy the PBC Coffee Joe Porter, I have not yet become a fan of this new(ish) brewing company’s regular beers. The Porter is the first PBC beer that I’ve wanted to pack my refrigerator with, but it’s not available in bottles. C’est la vie.

To fill the void created by PBC, I bought a four pack of Flying Fish’s Imperial Espresso Porter. Only available in limited supply from January 15^th and April 1st, I won’t have the opportunity to over do it with this beer- although I’d very much like to. One significant difference that should be noted: Flying Fish Imperial Espresso Porter packs a 8% ABV and you’re probably better off drinking just one or two.

The complexity in this Porter is perhaps the reason I prefer Flying Fish over PBC in the coffee porter department. Roasted coffee, licorice, and toffee tickle your nose. Creamy coffee, chocolate and a twinge of fruitiness (?) paint your tongue. This poor attempt at poetically describing the Imperial Espresso Porter is the result of bliss at first sip. I am perhaps even more in love with this beer because generally speaking, I’m a fan of Flying Fish’s seasonal beers and it delights me that they could release such a perfect winter time beer.

With spring right around the corner, I’m sad to see these dark delicious coffee porters go. I’ll remember them fondly and hope to meet them again next winter. In the meantime, I’m preparing my taste buds for the season of farmhouse, hefe weiss, and various other styles that can in no way be compared to an oil slick. *sigh*

Could Three Sheets be saved?

2009-04-24T12:12:23Z

Steve and Pleepleus

Some of you remember my earlier post about Three Sheets (the best show of all time about drinking) was going off the air. I just checked Zane’s website and it has some good news!

“Without divulging too much– I have heard that a deal to air season four of Three Sheets is very likely. In the coming weeks an agreement is expected to be reached. It is probable that I will be able to make an announcement at my Zane Patrick’s Day party in New York City on March 14th. If that’s the case, I will post the info here on my web site on Sunday, March 15th, before I announce it anywhere else.

Also, with regards to ZPD… This event is going to be huge. We’ve sold almost twice as many tickets for Zane Patrick’s Day as we did for Zane Years Eve. This doesn’t mean that the venue is going to be packed– it’s a huge place. It just means that the party is going to be AMAZING. I just can’t wait to see what Steve McKenna does… Wow… “

I’m so happy. If my wife wasn’t due very soon, I’d be heading up to Zane Patrick’s Day. I can’t wait to see the new season. Do yourself a favorite and watch a few episodes online, buy the DVDs, or get it through Netflix. It’s totally worth it.

Flying Dog Kerberos Tripel

2009-02-24T02:38:44Z

Kerberos Tripel - Woof! Woof! Woof!

I’m finding a new found love for American Belgian beers. As opposed to Belgian American beers? Ok, so these are the beers that are made in the US, but in the Belgian style. There’s something natural about it; the role western Europe played in “finding” America, and the continuation of some of the culture. Before I wax too poetic, take yourself some time out and read previous American Belgian reviews:

Welcome back. So enter Flying Dog’s Kerberos Tripel. I loved this beer at first site. The color is this amazing shade of orange. It reminded me of clear carrot juice. But then, it is also a chameleon. When I held it to light, the color dimmed a bit, turning more of a cupric color. It was such a joy to look at, I didn’t think I could drink it.

Who am I kidding. I slowly indulged myself - at 8.5% ABV, I would suggest you find a nice time to enjoy it - and was rewarded with a bouquet of spices. The beer starts bright, bringing Belgium via Maryland to your taste buds. What I was not prepared for was the tannic, astringent aftertaste. I know this may not sound great, but I encourage you to experience it if you haven’t. It gave the mouthfeel a bit of the whiskey feel (with none of the taste). About three minutes in to the first sip, it finally gave way to a feel of satisfaction.

I have to admit. Belgians were hard for me to drink at first. I mean, when I first started drinking beer, I couldn’t figure out why anyone would want to spend $10 + for a silly looking bottle of cloudy, stale-tasting beer. Even after my first few, I thought “Yeah, but why not just get a bottle of wine.” Well, funny how life turns. Now I would suggest that people drinking wine should try a Belgian instead, as I did instead of champagne on New Year’s. I say this because I’d like to encourage those of you who haven’t tried Belgian-style beer to get out there and try it. Do me a favor and try more than one. It may be said an “acquired” taste, but to that I say it is refining your beer palate. All that said, even if you ignore my proselytizing, the Flying Dog Kerberos makes a nice affordable entry into the style. Please do try one asap.

Quick note - I’d like to start spreading the beer review love. So if you’ve made it this far, please check out some other beer blogs and their reviews. Learning is sharing is learning is shar… or something. Without further ado:

Other Kerberos reviews:

Sam Adams Hefeweizen

2009-02-22T13:58:38Z

See, I told you it was piss-colored.

Sweet, sweet Boston. I spent 3 years of my life on your cold mean streets, scrapping with Irish guys named Danny boy in bar brawls. Actually, that’s far from the truth. I lived in the suburbs and managed a Pac Sun at a mall in Framingham. (but that’s another story for another time.) When I first moved to Boston in 1998, Yuengling lager had taken off in my home state of Pennsylvania. All you had to do was ask for a lager, and the bartender would know what to pour you. I remember my first bar experience after moving to Boston when I asked for a lager, expecting my favorite amber colored Yuengling, and the bartender hands me a Sam Adams Boston Lager. I immediately hated Massachusetts. No offense to Mr. Adams or any of you Massholes out there, but it is a shitty beer. It tastes like the hops were charbroiled at Burger King (<–seriously..click on this) before the brewing process began. That first sip of Boston Lager instantly gave me a bad taste in my mouth for every Sam Adams beer over the next 8 years, until they finally redeemed themselves with the Chocolate Bock.

But anyway, back to the reason you’re reading this..I was at my beer distributor and didn’t know what to get. I noticed the Sam Adams Hefeweizen on sale for $22 so I thought I’d give it a try. The bottle label is urine-colored yellow, so I wasn’t expecting much. I let it get nice and cold, and poured the bottle slowly into a chilled Duvel glass. (not sure what possessed me to pour this into a belgian style goblet, but keep reading) It pours with little head, and the beer color almost matched the label color. My initial thought was “Great, $22 down the drain.” The smell was, however, appealing, with hints of lemon zest and yeast, with a nice sweet candy scent.

I was expecting this beer to taste somewhere along the lines of Magic Hat’s Circus Boy (one of the worst US crafted beers in my opinion) but it wasn’t that bad. It’s light, well carbonated which is a contrast to the small head on the pour, with very subtle notes of citrus, and maybe even some earthy/woody tones mixed in. Like I said, It wasn’t that bad, but it didn’t amaze me. But then something happened. I milked it. I had some chores to finish up and I left half my beer in the kitchen for about 15 minutes. I got back, and didnt want to waste it, so I decided to finish it off. 15 or so degrees warmer, and this is a totally different beer! It was amazing. The citrus came out, the hops picked up, and this unexplainable sweetness just took over. This is the first non-barley wine beer that I actually think tastes better after warming up a bit!

After that, I continued to drink them in a belgian glass, holding my hand at the bottom of the goblet to warm it up a bit. You shouldn’t have to do that just to enjoy a beer, but it made the other 23 bottles more enjoyable.

I’m not saying you should go out and spend money on a case of this, but if someone hands you one at a BBQ, try a few sips cold, and then try again in 5 minutes and let me know what you think. And then drink a few more. the 5.4% ABV will take a while to do the trick.

Sierra Nevada Harvest Ale (12th Release)

2009-02-15T20:04:03Z

Sierra Nevada Harvest Ale

So I have to admit that when I bought this, I had not heard of or tasted a “wet hop” ale before. I merely saw the Sierra Nevada label, realised I hadn’t had it before, and bought it. I was in for a wonderful surprise.

Sierra Nevada produced the first wet hop ale - the Sierra Nevada Harvest Ale - in 1996. Essentially, instead of using dried hops, which can be stored, etc., they use wet hops, which are basically picked one day and used the next (or so the story goes). Sierra Nevada actually offers a Flash movie of this process. The point is to maximize the amount of oil and flavor you get out of the beer. And man alive, does it ever.

So the beer pours this beautful auburn color, with around two fingers of head. The aroma is overwhelming and wonderful - hops, straw, and wet grass. The two bottles I’ve had thus far are consistent, which is nice for a relatively smaller brew batch.

The beer feels a bit more oily or thick in your mouth, which is fantastic, as it brings with it an explosion of complexity. In my first drink, I tasted all of the aromas, as well as tobacco and cookie dough. Not only does the first drink evolve over a satisfyingly long finish, but as the beer warms up a bit and - if you will - breathes, the flavors evolve over multiple drinks.

I can’t recommend this beer enough. It appears to be in relatively small production, but I believe if you can typically find a good Sierra Nevada selection, you should be able to find this. It comes in reasonably priced 22 ounce bottles (I paid around $4 for one), and is well worth the investment. It does have a relatively high alcohol content - 6.7% ABV; I’ll leave you to judge if that is good or bad. What I won’t leave you to judge is whether you should buy it. As long as you enjoy hoppy beers, you owe it to yourself to go find a bottle of this before it is gone!

Hoegaarden (or: The Lightest Colored Beer I’ve Ever Had)

2009-02-14T23:59:55Z

Hoegaarden is a very light-colored beer!

I’m a bit surprised I beat Mike to this post. Hoegaarden is a brewery in, yes, Hoegaarden, Belgium. The brewery shares a common thread with my favorite Midwestern brewery, Boulevard Brewery. In that both breweries were started to revive a craft beer, Boulevard just with good European-style beers in general, and Hoegaarden to revive the witbier style in Belgium. Sadly, it’s now owned by the largest brewer in the world, and I honestly can’t comment as to whether that has changed the beer, as this is actually the first bottle I’ve ever had.

So out of the gates, I was almost shocked by how lightly colored this beer is. I’m not quite sure if you can hit a 0 on the SRM scale, but if you can, I nominate this beer. It actually appeared to me to be the lightest golden color, with a haze of white flowing through the beer. There is relatively no head when I poured it, but the beer smelled of the most wonderful bread dough. I wanted to bake it and eat the resulting bread.

The mouth feel is pleasing, as the wonderful yeast and coriander taste, and hints of the hops used in brewing. As I just finished bottling a homebrew stout, I can easily say I experienced two extremes of the beer spectrum today. That said, Hoegaarden is a wonderful beer. As the taste faded, I caught hints of the orange flavor common in this style. The only thing holding me back on this beer is the price, a bit more expensive than the average craft beer. If not for that, and partly due to its 4.9% ABV alcohol content, I could drink these all night.

Don’t Fear The Peppers

2009-02-15T00:01:10Z

I can remember it like yesterday, being a wee lass sitting at a pizza shop preparing to put salt on my pizza (please don’t judge me). It never occurred to me that both sugar and salt could be placed neatly together on a table at a pizza shop. You can imagine my surprise when I took a bite out of my pizza and the sweet taste of processed sugar hit the sides of my tongue. It was an effective way for me to stop salting my pizza for several years.

The same type of situation took place at the beer store the night before Wingbowl (Philly’s excuse to drink beer at 5 am on a Friday while fat men gorge on hot wings while strippers cheer them on). I’d hopped out of the car and ran in with the hopes of grabbing a coffee stout for our 4 AM pre-gaming and a Rogue Red Ale to enjoy for the evening. Knowing what I wanted, I grabbed the red bottle and off I went without first admiring the bottle.

I was anxious to get down with this beer as Rouge’s Red Ale has been a favorite of mine this year. Opening the beer in the kitchen, I was hit with the surprising scent of… jalapeño peppers. Upon further inspection, I realized I had not in fact grabbed a Rogue Red but instead picked up a Rogue Chipotle Ale. Perhaps Rogue designed the bottle the same as the Red to trick people into purchasing the Chipotle Ale- Never mind the fact that the Red has yellow on the bottle and is not as similar to the Chipotle bottle design as I first thought.

Honestly, I would have never bought a bottle of Chipotle Ale on my own. I would maybe try a small taste it if it’s on tap at a bar, but that’s about it. But as I stood in the kitchen, with an open 22 ounce beer, I knew what I had to do.

It poured a clear golden copper color and the aroma of peppers ballooned around the glass. I nervously took a sip (I say nervous because I expected it to taste terrible) and was surprised that the hops came through the peppers and it was evident that I was in fact drinking a beer and not a glass of pepper juice. The 5% ABV made it an easy beer to drink. Slightly malty, slightly smoky. The finish, however, was all pepper.

The side of the bottle explains that you’re drinking a beer that has been “delicately spiced with smoked jalapeno peppers.” With “Chipotle” in the name of your beer, you expect it to punch you in the nose and have a knife fight in your throat. Rogue did pretty well keeping things “delicate” in the bottle and complex in your mouth.

It took half of the bottle for me to decide I like this beer. At first it was just weird to me. So weird that I had to continually sip it to comprehend what was happening to my senses. But as soon as the Mexican food arrived (we’d coincidentally ordered Mexican that night), Rogue Chipotle and I were friends. Unlike my traumatizing experience with the sugar on the pizza, Rogue has broken my apprehension of beer brewed with vegetables.

Attention Midwest Homebrewers

2009-02-07T22:40:29Z

2009 IOWA BREWERS UNION OPEN

Homebrew Competition & Annual Potluck

March 14, 2009

Entry Deadline: Saturday, March 7, 2009

◊

http://www.bjcp.org/style-index.html

◊

www.IowaBrewersUnion.org

ascleghorn@hotmail.com

◊

◊ Dropoff Location/Shipping Address

Beer Crazy

3908 NW Urbandale Drive

Urbandale, IA 50322

515-468-3008

◊

^th

◊

ascleghorn@hotmail.com

◊

ascleghorn@hotmail.com

www.IowaBrewersUnion.org

Breckenridge Agave Wheat

2009-02-07T20:19:39Z

The beer ain't great but it has a great label!

I have been waiting for a while to try this. I bought a bottle of it about 3 weeks ago and its been tempting me from the back of the refridgerator since then. I typically enjoy beers from Breckenridge Brewery. I first had their Avalanche, followed by Vanilla Porter - which I need to review for this site. They are located (rather obviously) in Breckenridge, Colorado, and their beer lineup is fairly cool, including the wonderfully named Pandora’s Bock.

The Agave Wheat looked interesting, although I viewed it with suspicion. The attempts are agave-tainted beer - remember the rancidness that was “Tequiza”? - have not always been well done. And when I opened and poured, I was further skeptical. The beer has a fairly orange color, not overly appealing. combined with little head and a slightly musky smell. At first blush this beer did not compare well with the other Breckenridge beers I have had, and with some trepidation, I lifted the glass for the first sip.

I was wrong! Well, no, that’s what I wanted to write. I wasn’t wrong. I mean, I should preface the rest of this post with the disclaimer that if you like agave - its uses include making didgeridoos and tequilla - perhaps you will like this better than I did. Now I won’t go as far as to call it a bad beer, but I did not particularly enjoy my bottle.

The rather thin flavor was dominated by the agave flavor. I was hoping for a refreshing hit from the wheat beer aspect, but never got it. The beer was a bit syrupy and the flavor rapidly disappeared. The mouthfeel was okay, not too sharp, but also not differentiating. While it beats a mass-market beer, I can’t really recommend it over other craft brews.

That said, I don’t feel this beer should reflect on the rest of Breckenridge’s lineup. They typically make very good beer, and should be commended for trying something different. If nothing else, it gives beer lovers a weapon in the craft vs. crap fight; Agave Wheat > Tequiza. However, I have to recommend to look for a difference Breckenridge offering, unless you really want to try this, in spite of my review.

Southern Tier Chokolat Stout: Beverage of the Gods

2009-02-04T14:55:55Z

Southern Tier Chokolat Stout

In a world where chocolate is cheaply made and mass manufactured, it’s easy to not be “big on chocolate.” It’s not until you sink your teeth into a high quality no bullshit hunk of chocolate that you can fully appreciate and understand where chocoholics are coming from. After trying the fancy pants type of chocolate, you can understand why Mayans referred to cocoa as the “food of the gods.”

I won’t go so far as to refer to the Southern Tier Choklat Stout as the “beer of the gods,” but I’m a few sips away from doing just that.

I had my eye on the Choklat as an after dinner beverage at Devil’s Den. After a flight of Belgian ales, the 11% ABV had me wary of ordering this magical glass of stout, but what would a Friday morning be without a bit of a hangover?

The appearance of this beverage was intimidating. I like to think it poured like an oil slick and that it could power a small vehicle or lawn mower. When you put your nose to the glass, I highly suggest you close your eyes and tell everyone around you to shut the hell up for a second. When you take your first sip, I suggest you do it alone in bed with lit candles and some Barry White on the stereo. Southern Tier has done an exceptional job of creating a beer you want to do it to.

In addition to chocolate malt, Southern Tier added bittersweet Belgian chocolate to this brew. Without knowing this information ahead of time, you figure out that real chocolate was used before you’ve even taken your first sip. The balance of bitter and sweet is perfect. It turns out that chocolate has been used in beverage form since ancient times. It’s ancient times that have inspired the creation of this stout as I learned from the Southern Tier website, “The Popol Vuh, the sacred book of the Maya, unfolds a complex web of mystery around a beverage known as xocoatl (ch-co-atle). At Southern Tier, we’re not surprised that hieroglyphs of the ancient Maya depict chocolate being poured for rulers and gods.”

It’s been said that chocolate releases certain neural transmitters in the brain inducing a sense of euphoria. This explains the Mayan obsession with the cocoa bean and how it was so valuable it could be used as currency. I never experienced the so called euphoria that came along with eating certain types of chocolate…. Until I drank this beer. I seldom use the word “oralgasm” but it seems like the perfect time to throw it out there (ok, it’s a lie. I use the word oralgasm every other day). If you‘re in any way a fan of chocolate you need to try this beer. If you’re not a stout person- well shit, even if you’re not a beer person, you’re likely to enjoy a glass of Choklat Stout the same way you enjoy a cup of hot chocolate after playing in the snow.

Anchor Steam Beer

2009-02-01T21:42:54Z

Anchor Steam Beer

I was looking for a way to tie the Super Bowl in to this blog. My first thought was to review a beer from either Arizona or Pittsburgh. Given that I don’t know of a brewery in Arizona (not that there isn’t), and that my friends Jon and Jackie failed to ship me beer (oh wait, that’s illegal). I sat down to write this post about Anchor Steam Beer. But wouldn’t you have it that right when I sat down with the bottle of beer, the Super Bowl pregame had . . . Journey???? And… BAM! there you have it. Journey and Anchor Brewing Company are both from San Francisco. Add in that I used to work for the company that is the namesake of the owner of Anchor Brewing, and I was sold.

Now, reviewing Anchor Steam is kind of like reviewing George Washington as a PResident, or the Beatles as a rock band. Like ‘em or not, the way it worked is that they were the first. Anchor is oft-regarding as the granddaddy of the microbrew movement, and Anchor Steam Beer may well be the flagship of the brewery.

Second now, steam beer is an interesting concoction. Some people may believe the brewery is actually called Anchor Steam Brewery - sounds nautical and interesting. But it’s not. I’ll let you read the majority of this on Wikipedia, but basically “steam beer” is made by using lager yeast/ingredients at ale temperatures. The result is a blend somewhere between an ale and lager - which is about as lager-ish as I tend to like to get.

So Anchor Steam is an absolutely beautiful beer. It pours a golden brown color with two fingers of head. The head sticks around with a nice half-inch creamy presence. The aroma - to me - is primarily the yeast, but additional smells of orange-citrus and an almost barley-ish grain. Quite light, quite pleasing. I really do like the taste, which is strange as I’m not a huge lager fan. You can sense the blend of the techniques, and I’ll be darned if it doesn’t taste almost exactly like an ale crossed with a lager.

Not only is this beer good, but you owe it to yourself to try it. Anchor Steam is the heart of the microbrew movement, and without it you’d be watching the Super Bowl today with your choices of beer being Mass Market Lager, Mass Market Lager Light, and Mass Market “Pilsner”. Anchor Steam should be available across the nation - and while it is likely too close to kickoff for you to go get a six-pack, keep it in mind next time you go to your favorite beer store. If you haven’t tried Anchor Steam, you owe it to your beer palate to do so soon!