Taproom Talk

There are few Porters I consider excellent– in fact, until this evening, there were only two such beers that this snob would consider as worthy: Breckenridge’s Vanilla and the Alaskan Smoked. I am here to tell you, ladies, gentlemen, and Beast drinkers that the Highland Brewery has brewed a doozy of an Oatmeal Porter!

The Oatmeal Porter poured a rich chocolaty color with a nice tan lacing that lapped the sides of my chalice during the entire drinking; the nose was a pleasant maltiness with slight coffee hints followed by a faint vanilla essence that begged me to imbibe. The taste is all Porter with an elegant background of subtle vanilla and malts, producing a pleasant taste much lighter than Breckenridge’s but nicely complemented by a crispy Oatmeal essence found in fine stouts. The finish was also crisp and playful, leaving me eager to take another sip (and another too).

Highland’s Porter aged a good six months in my cellar, which most likely calmed this fine beer and prepared it for my eventual drinking– indeed, I’m tempted to declare this fine beer as worthy of joining the likes of excellent Porters. The next time you’re offered an Oatmeal Porter from Highland, vociferously declare that this is a grand Highland and demand another three to wash the first down. Then thank me.

Don’t fall for it. This gnome is evil I tell you, EVIL! Around the holiday I picked up Chouffe Houblon, a DOBBELIN IPA TRIPEL. In my fridge it sat, all the while methinks it a cute golden treat. Instead it is one of Satan’s devils waiting to strike me down.

This beer scorches with an acidic bite that burns the back of my throat. It pours with a comically exaggerated foam head. This should serve as a warning sign, like gathering clouds of doom. The head gushes upward like a jr high science class volcano of vinegar and baking soda. And the taste is not unlike.

The color of this evil poison is a murky yellow. If you look at just the right angle you can see the evil men do. A taste of this gross grog makes me grimace. It does have a nice head, but so does a chemical spill. Vulgar.

The Hobgoblin Ale is undoubtedly one of the coolest looking beer labels around– in fact, that’s what caused me to consider picking up a few the other day. But, like a book, which cannot be judged by its cover, one should also judge a beer for its character only.

The Hobgoblin pours a nice dark brown color and reveals a wonderfully thick head that dissipated slowly over the course of a tasting. Its nose revealed sweet malts with an essence of dates, which had me quite excited to take a taste. Indeed, the ale’s taste was initially quite nice as there is an elegant hoppy bitterness; however, that’s about all there is. The finish is noticeably absent and aside from a nice hoppy mouth feel, there isn’t much more to this beer. Perhaps the combination of a slick label and wonderful nose had me quite excited for a bold taste, but there isn’t anything there.

The Hobgoblin makes for an excellent label and emparts a pleasant nose, however, its taste is rather bland and frankly, underwhelming. If you see one in a store, pick it up and take a look, but put it back and grab a case of Ridgeway Bitter for something with a distinctive character.

Not long ago, I wrote about the Breckenridge Christmas Ale in a most unflattering manner. The beer’s showing was so poor that I had essentially written off the Breckenridge Brewery– in fact, I had seen their Vanilla Porter a number of times since tasting the Christmas Ale and ignored it. That all changed a few nights ago, in what could have been a moment of weakness; however, it turned out to be pure genius. Breckenridge’s Vanilla Porter is outstanding!

This fine ale poured a dark brownish true porter color with a light head that dissipated quickly, leaving a slight tan lacing. The real essence of this beer, however, is its fine nose, which is pleasantly sweet vanilla with hints of burnt malts. The taste is equally as nice with elegant hints of vanilla much like that of a cream soda. There are traces of caramel too in its taste, which can easily complement a tasty dessert. The finish is also endowed with vanilla, in such a manner as to leave you eager to taste another sip.

I must say that I find the Breckenridge Vanilla Porter a remarkable find and I can assure you that this particular beer won’t last long in my fridge.

There’s something to be said for chanting. That is, chanting and making beer or cheese or chocolate. These are some of the practices of monks. I understand why the brothers of a monastery must keep a vow of silence. There are secret recipes and such that can’t just go wondering off! I have no doubt that some of the best beer in the world is made in small batches by the holiest of holy. In this case the monk’s of Belgium have a strong ale that yet brings us closer to God.

In this style of reverent drink, I got my hands on a bottle of Westmalle trappist. It’s golden in color, yeasty with a light crisp taste and a lemon peel zest, undeniably delicious. Very crisp, clean, almost like a champagne, it has a tangy aftertaste; a tart finish. At first the fruitiness is like a green apple, but it changes to the tender sweetness like a red apple near the end. There is the subtle underlying aroma of fresh bread.

I’ve said it before and I’ll say it again. If this is my calling; if this is my vocation, then I am ready to serve. 1 ticket to Belgium, one-way, please. Amen.

With a mysterious sobriquet like Slaapmustske, one expects a phenomenal beer with exotic tastes fit for only the most refined among beer snobs (even those living in Tennessee). Being of such esteemed position, I approached the brewsky, obviously not meant for the simple bourgeoisie and found myself unable to disagree. This fine beer poured with a huge white head that produced an elegantly spicy nose with an pleasurable hoppiness quite similar to a Belgian blonde– in fact, much like that of the Leffe (which, by the way, that cloudiness has lots of Vitamin B). Indeed, this brew’s aromatic nose was a guarantee that I was going to enjoy this brewsky. Its color was a quite cloudy dark blonde hue and its taste was peppery, yet not too harsh, much like a fine potpourri. It had a refined spiciness to it that was complemented by hoppy overtones with a slight taste decribed maybe as grassy. As I stroked my goatee whilst imbibing this fine Slaapmustske, I found myself enjoying this drinking jubilee and am left to decree: the Slaapmustske is one heck of a brewsky!

Not long ago, I had the opportunity to venture to beautiful Asheville, NC where I happened upon mixed case of the Highland Brewing company’s beers. Of course, you may remember that in April of 2005, I reviewed the Tasgall Ale and henceforth declared that the Tasgall “is a unique beer that has me excited to taste others from this company.” So it should be of no surprise that I eagerly bought the mixed case (which didn’t include the Tasgall, unfortunately) and trucked the whole lot home.

Highland’s Gaelic Ale pours with a reddish hue and has a light head that slowly dissipates to reveal a wonderfully sweet malty nose with hop hints. The Gaelic imparts a well balanced clean malt taste that has hints of hops and a pleasant clean finish. I noted that there are few bubbles in the body and I was particularly impressed with the slick finish of this beer; however, I will say that this particular beer lacks the distinctiveness of their Tasgall. That’s not to say this isn’t a beer worthy of a snob’s notice, it’s just that this isn’t something you’ll find yourself asking for if there is, say, a Liberty Ale on tap.

All in all, this is a good showing for Highland, but if one’s bar is set by the Tasgall, then you’ll understand why the Gaelic falls a bit short.

Ice beer was all the rage a number of years ago– indeed, it was a successful marketing ploy that got a lot of people drinking beastly beer containing a lot of alcohol. First, there was Icehouse, then the venerable Beast Ice, which became the choice of sophisticated frat boys looking to impress the ladies, and even the much sought after Colt Ice became a hit– this was indeed a serious drink for the refined fellas among us. Somehow, I suspect that many people eventually figured out that these beers, and others with the same sobriquet, were simply awful.

It’s easy to understand then, why this beer snob was quite suspicious at the notion of imbibing a beer that claims to be the “original ice beer.” To my surprise, the Kulmbacher Eisbock is outstanding– I mean, this beer is phenomenal! What’s more, its icy-ness is authentic!

The Kulmbacher pours a deep dark brown hue with a slight white head that disappeared before I could take in its aromatic, sweet malty nose. Its taste was equally as pleasing in all its sweet malty glory– indeed, I was able to discern a slight hint of raisins, which was complemented nicely with a smooth and spicy warming finish.

Weighing in at a hefty 9.2% ABV, this beer is made to be sipped, preferably after a hard day’s work, which is much the opposite from Beast Ice, which was made to be pounded at any given hour, preferably an early one (say, before 10am). So the next time you’re tempted to snub an ice beer, make sure it’s not the Kulmbacher Eisbock– this is no beer to knock!

I might travel back in time to a truly important event. The bottling of J.W. Lees Harvest Ale 1997. You see then I would be able to tell what it tasted like fresh. I say that because I received a true gift from a friend at Finewine.com. Today, on the last day of 2006, he gave me a bottle which he had aged for 9 years.

This strong ale came from the 1997 harvest of barley and hops by this Manchester brewer. To celebrate the first harvest, J.W. Lees uses the finest of their crops of barley and hops with choice yeast to brew this Vintage Limited Edition beer.

At 11.5% Alcohol and in a 9.6 oz bottle this little delight had an overwhelming barleywine (high alcohol) smell and port like finish. Full aroma like a warm apple cinnamon crisp. Balistic taste. So many flavors at once. With my simple meal of bread, cheese and honey baked ham it is both overpowering and a welcome compliment to the meal. No, it overpowers the meal, but isn’t out of place. Sipping it from a wine glass it is harmonious. That’s it. It doesn’t fight the taste of the food. Caramel and fruit and wood in a beer…what a way to ring in the new year and finish out 2006…and 1997.

What am I doing blogging at 10pm New Year’s Eve?!? Parties be damned, it’s my new years resolution to be more creative, and entering this blog is the first step to following my path to creativity.

As one of the only (or the only) commercial producers of cigars who ages his cigars from the year of production (each year going back to 1990) I marvel at the complexity and character this aged beer. My cigars (produced to my specifications at a Dominican factory) mellow and the natural flavors of the tobacco marry and blend together over time. The same has happened with this perfectly conditioned bottle of J.W. Lees 1997 Harvest.

The last sip was a complex swirl of fig, plum and biting brown sugar. This was a rare and amazing treat that began with diligence and hard work and continued through the aging process with a beer aficionado’s steadfast patience. 2006 and many years in the past I worked hard in my field to produce an exceptional product, then age it to perfection. Now I know how it feels to be on the receiving end of an aged super premium product.

Thank you Nick for the beer and good times. Thank you Andy for the forum and friendship. Happy New Year beer lovers!

Tis Christmas Eve and I am beaming,
cherubs singing, bells a-ringing.
Nick at Finewine.com did me a solid
Found me this stout; apostolic.

See, the distributor here in Virginia
stopped carrying this beer. Why, I wonder?
It’s taste is robust, like nuts a-roasted
Smothered in chocolate tones; I boast it.

How he got it, although I wonder,
that it’s here, my pirate plunder
is all I care for, mind the effort,
A truckload or two is what I care for.

So here I sit after months of waiting
west to east this beer was coming.
My stout is here, Christmas is merry
Until I run out, that time I’m weary.