More than this, I’ve already tried a lot of the beers at any given place.  I’m not saying people that go to the beer place are fledglings by any stretch of the imagination.  What I am saying is that there is very little at many beer spots that is interesting enough for me to leave my catacomb, drive or ride through L.A. traffic, and pay tap prices.  I suppose this comes across as slightly lazy or, at least, recalcitrant. Allow me to defend for a second and say that I work most nights from 2:00-10:30 p.m. and am getting old enough that I want to go home and have a brew with my wife.  She’s a student and very busy.  I also like to drink with her, so time constraints are an issue as well.  That’s not all.

Perhaps my biggest qualm with going out to get a beer is leaving the quiet comfort of home for the ambience of the beer spot.  No doubt, I’ll got to a beer spot during the day when it’s quiet and I can have a conversation without screaming over stentorian music or obstreperous crowds.  However, if it’s a loud and popular night spot, then I’m pretty sure not to show my face unless I can find solace in a corner.  It’s not that I’m a misanthrope.  Honestly, I enjoy being around people.  Yet I find too much noise a distraction from being able to concentrate on a beer.  What’s the point of ordering the thing if I can’t consider it for what it is.  Many a great beer has been made simply okay by the wrong ambient, at least in my experience.  For those reasons, I choose to enjoy beer in ways other than the bar.

Drinking with friends and discussing the beer is one of my greatest joys in life.  A beer among friends is better than a hundred among strangers…that’s just the way I think about it.  Good friends, food, and mutual enjoyment are, in my opinion, among the simplest of pleasures.  In that sense, I’m Epicurean in the truest denotation of the word.  Is anyone else with me?

The more I thought about, the more I realized this reason for why I don’t like going out to drink (not even mentioning driving a vehicle, even after only one or two).  I also realized that I do make exceptions for better getting to know someone, etc.  The other exception I make is beer festivals.  There’s no choice here.  If I want to get a certain beer, then I have to brave the crowds.  Let me clarify that this is one case where I love hanging with a crowd.  Why?  Because we are hanging out while drinking and talking about beer.  I have a great time.  But what else would get me out of the house?

I think a really special beer might get me to brave a bar, even if it might be a bad ambient.  I suppose the desire to try a one time or special beer is enough for me to exit the cave.  What about you?  Does it take much to get you to the bar?  Are you a regular?  Are you a homebody like I am?  Am I just an old man?

Spread the Word:

I am just now getting around to reviewing the beer because since Buckbean was so kind as to send me a free sample for review, I wanted to make sure to put some pics of their product up, and my camera was broke.

It takes guts for a brewery to send out a free sample for review to sites such as ours.  You see, we will be honest…brutally honest.  Not only could it be a waste of their money, but the internet has an eternal memory and a bad review is one evil spirit to get rid of.  When I opened the box, I picked up a can (Buckbean is one of those craft breweries that chooses can over bottle).   Ironically, Buckbean included a little key chain bottle opener.

At first glance, I saw “Doug’s Very Noddy Birthday Lager,” and put it in my refrigerator.  Without knowing anything about this brewery I assumed it was a pilsner.  However, when I went to sample it and surveyed the very minimalistic packaging (which was cool) closer, I was delighted to see that this was actually a schwarzbier (a black lager, some might say bock) and imperial one at that.  Very cool.  It was nice to see something besides the overdone imperial stout as a special release, and also, schwarzbiers are somewhat of an endangered species in the American craft scene.

The Pour:

This beer pours a creamy dark brownish black.  It is visibly a smooth beer.  The head was impressive.  Admittedly, I’ve not had much in the way of American canned craft beer, but this can boasted the thickest head to date.  I had to wait a good 3 minutes for the brown billowy cloud to dissipate!

The Aroma:

I haven’t read a single review on this beer, but I found the aroma to be very smokey.  I picked up scent of smoked hickory and campfire.  There was a pronounced coffee aroma, as well as fresh cocoa and vanilla bean.  Not much in the way of hops, but that is to be expected for the style.

The Taste:

The more I sipped on this beer, the more I liked it.  I served it too cold, so after the first couple of sips I let it sit and warm up.  The  flavors really came out at this point.  The beer was sweet and candy like (but no sickening sweet).  It tasted a lot like bittersweet dark cocoa, mocha, espresso, vanilla, smoke, and mild flavors of raw grain.  The beer is exceptionally smooth.  The cool thing about this beer, unlike stouts/porters, is the lack of fruity notes.  Just go look at any review of a porter and you’ll find descriptives like “figs” “plums” “cherries.”  You don’t get that in this beer (in my opinion) and that’s the point.  It really lets the grain qualities shine.

Overall Thoughts:

This is an unbiased review.  To be honest, at first glance I wasn’t expecting much.  I haven’t had anything else from this brewery, but I can tell you, Doug’s Noddy is fantastic, and a nice break from the trend.  Usually American black lagers let me down.

Nate’s Rating:

Overall Satisfaction: ★★★★☆ 

Among Other American Schwarsbiers: ★★★★¾ 

Among Other Schwarzbiers: ★★★★¾ 

Spread the Word:

The Pour: A maple, copper body placed this firmly within the acceptable colors of what an IPA should look like.  A nice, off-white, slightly yellow-tinted, finely carbonated head sat firmly atop the active body.  What a lovely sight, especially when the wonderful lacing of the head became visible after some sips.

The Nose: Atypical of many Northwest brews, the nose was not chalked full of extremely citrusy hops.  They were floral; there’s no mistaking that aspect of the brew.  However, they were much more tropical fruit and melon in aroma than pine sappy or grapefruity characteristic of many IPAs out there.  It was a very refreshing aroma, indeed (and in more ways than one).  I did catch a slight off aroma which was almost acidic and slightly putrid.  That sounds horrible, but it wasn’t an overt flaw.  Hints of sweet malts, plenty of fruitiness, and hop restraint made for a very pleasant set of aromas.

The Taste: The hop restraint was evident upon the first sip.  Still, it was firmly an IPA, albeit more balanced in the hop content.  A wonderful level of residual, sweet, caramel malt led to a nice mouth-feel and cut the taste and perceived bitterness of the hops.  However, the beer was still sharply bitter and a touch metallic (iron-like) in quality.  Between the tropical/melon hops and ale yeast, the beer had a very nice fruity tone.  It rode out the whole beer and ended with a semi-dry bitterness.

Overall, other than a touch of off aroma on the nose, the beer was really nice.  I tend to get a little more enthusiastic because it stands out a bit from the crowd.

Mike’s Rating:

Overall Satisfaction: ★★★★☆ 

Among Other American IPAs: ★★★★¼ 

Among Other IPAs: ★★★¾☆ 

Spread the Word:

The Pour:  To be honest, this beer simply wasn’t as dark as I expected it to be.  It was dark, but light pierced through the body.  However, a creamy, light brown, and stable head rested neatly on the robust porter colored body.

The Nose: Plenty of hops came through on the nose.  Personally, I’m not a huge fan of large hop aromas for a stout, but this wasn’t too bad at all.  Hints of powdery yeast and iron-like metallic qualities were part of the nose.  Caramel, chocolate, and bits of coffee also played a role on the nose.  A treacle/honey tone was also detectible.  Sweeter malt aromas told me that the beer would have a fair amount of balance for all its bigness.

The Taste: The sweetness and caramel were perhaps the first impression that I had of Big Bear.  It wasn’t long after the beer hit my tongue that I caught some noticeable alcohol in the backdrop of this brew.  A dry and semi-bitter chocolate dominated the middle, while coffee made itself known in the far back.  Treacle/honey and vinous (wine-like) qualities were also notable flavors that occurred on the late middle to the finish of this Bear Republic brew.  Of course, the hop tastes and bitterness were a major factor in the beer as well.  Big Black Bear had a creamy mouth-feel, which held the biggest parts in check.

Overall, this is a good beer when fresh.  However, I’m inclined to let a bottle hibernate for 2-3 years because I think it could be much better than its current form.  This should cause the hops to tone down, sweeten the body, and mellow the beer.  It’s still worth trying fresh.

Spread the Word:

Sam Adams came up in a recent discussion in which we wondered if they listened to their customers, since  overwhelming disdain for a particular beer has been expressed. It seems that Sam Adams’ still has their ear to the ground since Noble Pils was voted into distribution by the public, and from the quality of the beer, I would be willing to be that Sam Adams has decided to step up their game as more (1400+) craft breweries are now a part of the once exclusive craft beer industry.

The Pour:

Sam Adams pours like a Pilsner should.  The golden straw color beverage is crystal clear and teeming effervescent carbonation that bolsters a thick two finger head the rapidly dissolves leaving behind thin lacing.

The Nose:

Unlike a Macro Pilsner, the Noble Pils offers a rich aroma.  The beer is grassy on the nose, with strong lemony hop aromas.  There is spicy pepper aroma, and flowery breadiness going on.  The beer is overall a very earth beer.  The aroma reminded me quite a bit of a saison minus any distinct Belgian qualities.

The Taste:

For a Pilsner, the Noble Pils packs a delicious hop punch.  The noble hops used inpart a delicate spicy and very citrus bitterness not typical to the style, but at the same time don’t overwhelm the palate and flavors of the yeast.  The beer is extremely bready.  If you’ve ever smelled a lager yeast culture, that is how this beer tastes.  The malty backbone is in the foreground, but the sweet balance is close to on target.  I think it could have used just a bit more.  The crisp dry finish leaves the lemony grassy bitterness clinging to the back of the tongue.

Overall thought:

Well done Sam Adams!  This beer boasts of quality and brewing passion.  I was surprised I enjoyed it as much as I did.

Nate’s Rating:

Overall Satisfaction: ★★★½☆ 

Among Other Pilsners: ★★★★☆ 

Among Other American Pilsners: ★★★★½ 

<!–adsensestart–>

Spread the Word:

Memories got me thinking.  I love the weather here.  It’s not cold or snowing.  There are mountains.  It’s sunny most of the time.  I can get to the ocean in less than an hour.  But for some reason, I miss the flat ground in Indiana.  I miss the snow and cold.  More specifically, I miss the wood stove.  Sitting by it, drinking some hot chocolate.  Petting Max.  Of course, I’m going to tie beer into this discussion.

There are all sorts of new and exciting beers around California.  Some would argue that this is Mecca for beer.  I really can get some coveted brews.  Like the warm winter, some of you may be coveting some of the beer I can get (and vice versa).  Yet, sometimes, as Dorothy says, “There’s no place like home.”  I got thinking about Three Floyds (one of the top breweries in the U.S.), Dark Horse, Bell’s, Founders, Brugge, Upland or any number of good brews that I could easily obtain in Indiana.  I simply began casting aside some of the glamor here for the simplicity of home.  Of course, this is somewhat context dependent.  The list I noted above may be glamorous or commonplace, depending on where you are.  But, for me, in this moment, there’s no place like home.  I’d love to be able to take a Three Floyds beer for granted right now.  Metaphorically, where is “home” for you when it comes to beer?  We’d love to know.

Spread the Word:

Sam Adams describes Noble Pils as:

Samuel Adams® Noble Pils is brewed with all 5 Noble hops for a distinct hop character and fresh taste.  Deep golden in color with a citrusy hop aroma, Samuel Adams Noble Pils is a traditional Bohemian Pilsner.  The honeyed malt character from traditional Bohemian malt is balanced by delicate yet pronounced citrus, floral, and piney notes from the Noble hops.

What struck my attention in reading the description is that Sam Adams nonchalantly proclaims that there are a definitive five noble hops.  In reality, only two hop varieties are nobly agreed upon as “noble,” those two hops being Czech Saaz and Tettnanger.  Some also are gracious to include Spalt and Hallertau.  I do not know what fifth variety Sam Adams includes, but I guess it would be Styrian.

Regardless, bedazzle your macro drinker guests with your knowledge of Noble hops and introduce them to a familiar flavor from a familiar brand.  Who knows, it could end up leading them down the road to better beer conversion.

Spread the Word:

Let’s think about this: the top beers listed are light lagers/pilsners.  Guinness makes the list as a better 136-calorie beer, but there is little on the list besides lagers and a couple of stouts and other English Ales.  Of course the Bigfoot Barley-wine is going to be one of the heaviest on calories.  It’s a big beer that is supposed to have a fair amount of residual sweetness–hence sugar, hence calories.  But it’s unique and an experience that is outside what is essentially the same beer listed over and over (especially the “good” ones).

Don’t get me wrong, I run 3 or 4 times a week, do pull-ups, push-ups, dips, stomach exercises and a plethora of other healthy actions.  I watch my diet and eat meals that are optimal for health.  I love being fit and have a good quality of life, as far as my health is concerned. I do love the health benefits of beer.  Here’s the thing, though.  I eat less meat than I used to, but when I do eat it, I eat a rib-eye or filet over cubed steak.  Why?  I want to taste it.  I want the caloric intake.  I want a memorable experience.  What do you want when you eat a meal? Insipidity?  Commonality?  Pedestrian experience?  I didn’t think so.  I think (or I wish) that we are all Epicures in our hearts.  Not the snotty variety, just those who appreciate goodness.  Am I wrong?

Life is a long journey of some very forgettable experiences.  Day to day life can be a drag at times.  Ever said, “Same shit, different day” (or expressed that sentiment)?  I know I have.  Life is too short to be drinking flavorless beverages.  Maybe cutting out loaded nachos or including a good beer as a daily part of one’s caloric intake is a more viable solution than dumbing down our taste buds.  That’s my take and solution to Men’s Health’s approach to beer.  Better beer is actually way worse in the case of the Men’s Health list.

Calories?  That’s the sticking point?  If I take in some extra calories while drinking good beer, then I’ll just have to deal with that.  Worst case senario is that I die a couple of years sooner or carry a bit extra weight.  I’d rather live now than live longer but not really live at all. What about you?

Spread the Word:

Whenever I see this bottle on the shelf, I think of Nietzsche’s token Persian prophet from his epic work, Zarathustra, which comes across in English as Zoroaster.  It sounds uncannily like Zoetzuur.  While Zarathustra represents perhaps the rediscovered and empowered self of man, Zoetzuur, from the Flemish, means “sweet and sour,” which actually reminds me quite a bit of the attitude of the Nihilist’s great philosophical work.

But how was the beer?

I’ll skip to the resolution of the review and state, It was fantastic! The reason I liked Zoetzuur so much, was due to it’s incredible balance and mildness, while maintaining considerable complexity.  This would be a great beer to serve to a young beer geek as an introduction into sour beers.

This beer, which utilizes brettanomyces as well as classic Belgian yeast strain(s?) has a simple grain bill:  Pilsner, Munich, and Caramel malts. What is interesting, is that the brewery–DeProef–deviates from tradition and uses Tomohawk hops, a Pacific Northwest hop, in addition to Saaz hops.  Additionally, black cherry juice was utilized to maintain equilibrium.  It always amazes me how Belgian breweries can achieve such complexity with such simple ingredients.

The Pour:

The beer pours an beautiful burnt umber.  Depending on the light it looks more orange/red at times, or it displays copper and brown colors.  There is decent (3/4 inch) head that lingers a lot longer than other beers of the Flanders style.  The ale is predictably thin.  It is not at fizzy as other Belgian style beers, and the cork had not exploded off; rather it popped with ease.

The Nose:

Often the reviews I have read for Flanders style beers mention a lack of complexity in both the nose and the flavor.  I just don’t get this.  There are aromas that are hard to pinpoint, but they are there, nonetheless.   Up front some very fruity acidic tones greet  the nose.  Apples and grapes dominate the nose, with hints of cherry.  Unlike many sour ales, you can smell the sweet cararmel.  It is quite candy like, but there are notes of vanilla and mildly funky cheese, like gorgonzola.

The Taste:

This beer is marvelously balanced.  I oohed and aghhed with each sip.  The beer is boldly sweet, and it works well.  While I picked up on the black cherries right away (without having read of their use in the beer) the acidity of the beer created an extreme apple flavor, with worked amazingly well with not only the mild sour flavors but with the sweet caramel flavors.  The raw field flavors of dry vegetation were very unique.  Teh sourness never made me pucker up, as there was always equally counteracting sweet notes.  The beer finishes on a tart lemony note.  Interestingly, the beer is silky smooth.

Overall Thoughts:

As was aforementioned, this is a great intro-into-sours beer, but it is also a great beer for the seasoned sour nerd.  And besides, like any good vintage sour ale, if one desires a bit more pucker, just slip a bottle into your cellar for a few years.

Nate’s Rating:

Overall Satisfaction: ★★★★½ 

Among Other Sour Ales: ★★★★½ 

<!–adsensestart–>

Spread the Word:

The Pour: A good description of the beer might be deep maple.  I think the brewery suggests chestnut.  There was a nice amount of head retention with a finger or finger and a half head.  Not shabby looking at all.

The Nose: The name fits the beer well.  I caught the distinct smell of sheep/dog hair on the nose.  It sounds kind of gross to describe it this way, but it really wasn’t.  It wasn’t strong and was a fitting aspect to the name of the beer.  Caramel, probably from some raw sugar, came through on the nose, as well as hints of smoky malts.  The distinct aroma of English hops made their way to the nose, but they don’t have the piney-citrusy quality of American hops.

The Taste: The maltiness of the beer had distinct caramel/raw sugar qualities along with hints of smokiness.  Features of the darker grains definitely came through in the form of slightly burnt coffee tones.  These slight coffee tones were an excellent counterpoint to the nice level of bitterness.  Along with the dry woody qualities in the beer, biscuit tones and touches of hops made the beer a quality drink.  Just the slightest sweetness, which held the beer in check, also graced the palate.

Overall, this is a good beer.  I think I might have liked a little less of the coffee and a bit more toffee/caramel tones.  However, the beer works very well as it is, and I’m sure the brewer is proud of this product (they should be).  The beer did have a couple of layers, which were very nice, and the subtle complexity of the U.K. ale was certainly there.  I vacillated on a slightly higher score.

Mike’s Rating:

Overall Satisfaction: ★★★¾☆ 

Among other English Ales: ★★★½☆ 

Spread the Word: