As a longtime craft beer drinker, I found myself migrating to progressively dark, malty, hoppy beers (with higher ABV's...) over time. And like many of us also do, after realizing that this game pretty much ends with quadrupels, eisbocks, barleywines, and old ales, I took a look back at the other beer styles I'd tasted along the way. By exploring the broad spectrum of beer styles, I actually realized that pilsner is one of my favorites.
Pilsner is one of the most under-rated beer styles from the perspective of American craft beer drinkers. Fortunately, Victory, Trumer, and even Sam Adams artfully showcase this style with their own fantastic pilsner interpretations, which do not have to endure the long, punishing sea voyage of their Czech and German counterparts.
I first enjoyed Sam Adams Noble Pils just last year, and had since looked forward to this year's release of the seasonal. ...And then an unexpected career move brought me to Indianapolis, where Victory Prima Pils is fortunately available. Having heard fellow members expound the merits of Noble Pils and Prima Pils on BeerAdvocate.com, I decided to try them side-by-side.
Here are my quick observations (NP=Noble Pils, PR=Prima Pils):
Aroma: NP) Light, floral hop aroma and cereal grain sweetness; PR) Robust, meaty herbal hop aroma followed by less pilsner malt sweetness.
Appearance: NP) Bright white foam, which settled relatively slowly--especially compared to American-style lagers. Crystal-clear golden body; PR) Similarly bright collar of foam, which hung around for a little longer. Golden body with slight chill haze.
Flavor: NP) Pronounced pilsner malt, floral hop flavor, and balanced bitterness; PR) Far more prominent herbal hop flavor, followed by mild grainy sweetness, overshadowed by pronounced hop bitterness.
Mouthfeel: NP) Light body, but much more than an American macro lager. Medium carbonation; PR) Also has light body, but slightly more than Noble Pils. A bit more carbonated as well.
Drinkability: Both beers are highly drinkable in my opinion. Depending on your preference: NP) Caters more to the masses with a very well-balanced flavor profile. Bitterness is pronounced, yet unoffensive; PR) A hop head's German pilsner which deserves the praise it receives. A decidedly "American" craft brewer's interpretation of the German pilsner style.
Conclusion: If I felt like a pilsner and only one of these were available, I'd be elated. Both are delicious, refreshing, and great in their own way!
Monday, March 21, 2011
Tuesday, January 19, 2010
Vanilla Bourbon Porter Recipe
Brewed/Started On: 11/7/09
Bottled: 12/13/09
Yield: 5 gal
OG: 1.062
FG: 1.020
Crush:
12 lbs. American 2 Row Malt (1.8L)
1 lb. Crystal Malt (80L)
10 oz. Belgian Chocolate Malt (350L)
Other Ingredients:
1 oz. Hallertau hops (60 min.)
.5 oz. Hallertau hops (15 min.)
.5 oz. Hallertau hops (5 min.)
Vanilla Bourbon Extract:
French Oak Cubes – Medium Toast (3oz. bag)
5 – Whole Vanilla Beans
1c – Bourbon
Slice the 5 vanilla beans lengthwise, spread open, and cut into quarters.
Place oak cubes into a colander, rinse quickly with cold water, and dump cubes into a mason jar (or other sealable jar of comparable size).
Add all vanilla beans to mason jar.
Pour 1c bourbon into jar, ensuring that both oak cubes and vanilla beans are submerged. Seal jar, and tumble gently to ensure even distribution of oak cubes and vanilla. Let jar rest during period of primary fermentation, tumbling to mix every other day.
Mashing/Brewing/Fermentation
Pour 2 gal boiling water into plastic cooler mash tun (if applicable). Let rest to preheat.
Heat 2.5 gal bottled spring water (or dechlorinated tap water) to 170 F.
Empty water from mash tun.
Pour about .5 gal of 170 F water into mash tun (or enough to bring water level above false bottom)
Gradually add crushed grains, mix thoroughly, add more water, and repeat until all grains and 2.5 gal water is in mash tun.
Stir until mixture is uniform, and no clumps exist. Do so quickly enough to keep from losing too much heat, but avoid agitating/aerating the mixture.
Seal-off cooler and let grains steep at approx. 153 F for 60 min.
Add 1 gal of 175F water to raise temperature to 168F for 15 min. mash-out.
After 90 min, open mash tun valve slightly to release a small amount of sweet wort. Use iodine test to check starch conversion.
After starch conversion is complete, open valve to release ~1 quart of wort. Close valve, and pour the wort back slowly down the inside wall of the mash/lauter tun. Repeat ~3x until liquid runs clean with few grain husks.
Open valve completely, and empty all wort from lauter tun into a large brew pot that's capable of boiling 6 gal of wort without boiling over.
Close valve to begin sparge.
Sparge grains with 3 to 3.5 gal (for a total of 6 gal added since beginning of batch) of 170 F water, emptying runoff into brewpot.
Boil enough water to be added to the brewpot so there's 6 gal total.
Meanwhile, place brewpot on burner, and turn gas on high.
Bring wort to boil, and immediately add 1oz Hallertau hops for bittering.
Boil 45 min., then add .5 oz. Hallertau flavor hops.
Boil for 10 min., then add .5 oz. Hallertau aroma hops. Boil for 5 more minutes, then remove from heat.
Cool rapidly to 80 F using immersion chiller (or other method), and add room temperature water until 5.25 gal total. (May add chilled water to speed-up cool-down.)
Transfer wort into fermentation vessel (pref. 6+ gallon glass carboy) and aerate.
Add one packet of Wyeast 1098 British Ale liquid yeast. Stir yeast into wort to ensure it gets mixed uniformly.
Seal off carboy with airlock and let ferment in dark closet at approx 75 F for 7-10 days. (after which active fermentation should be complete).
Pour vanilla bourbon extract through wire sieve, reserving the extract. Separate oak cubes from vanilla beans, then add all oak cubes to sanitized 5 gal glass carboy for secondary fermentation.
Add half of vanilla beans to the 5 gal carboy.
Transfer beer from primary carboy to secondary 5 gal carboy, seal off with airlock, and let sit in same storage conditions for 2 weeks.
After 2 weeks, use Beer Thief or other method to remove small sample to taste. Add up to all remaining vanilla extract and vanilla beans to taste.
After an additional 2 weeks, it’s time to bottle.
Add 1.25 c amber DME and 1 c pure spring water in saucepan and boil for 3 min.
Pour sugar/water mixture into 5 gal bucket, and transfer beer from secondary fermenter to bucket, stirring very carefully to ensure an even mix (do not aerate).
Bottle, and store in cool, dark closet for 3 weeks prior to drinking.
Beer should keep for at least 6 months.
(This recipe was adapted from James Spencer's "Molasses-Kissed Vanilla Porter" recipe, posted on basicbrewing.com)
Bottled: 12/13/09
Yield: 5 gal
OG: 1.062
FG: 1.020
Crush:
12 lbs. American 2 Row Malt (1.8L)
1 lb. Crystal Malt (80L)
10 oz. Belgian Chocolate Malt (350L)
Other Ingredients:
1 oz. Hallertau hops (60 min.)
.5 oz. Hallertau hops (15 min.)
.5 oz. Hallertau hops (5 min.)
Vanilla Bourbon Extract:
French Oak Cubes – Medium Toast (3oz. bag)
5 – Whole Vanilla Beans
1c – Bourbon
Slice the 5 vanilla beans lengthwise, spread open, and cut into quarters.
Place oak cubes into a colander, rinse quickly with cold water, and dump cubes into a mason jar (or other sealable jar of comparable size).
Add all vanilla beans to mason jar.
Pour 1c bourbon into jar, ensuring that both oak cubes and vanilla beans are submerged. Seal jar, and tumble gently to ensure even distribution of oak cubes and vanilla. Let jar rest during period of primary fermentation, tumbling to mix every other day.
Mashing/Brewing/Fermentation
Pour 2 gal boiling water into plastic cooler mash tun (if applicable). Let rest to preheat.
Heat 2.5 gal bottled spring water (or dechlorinated tap water) to 170 F.
Empty water from mash tun.
Pour about .5 gal of 170 F water into mash tun (or enough to bring water level above false bottom)
Gradually add crushed grains, mix thoroughly, add more water, and repeat until all grains and 2.5 gal water is in mash tun.
Stir until mixture is uniform, and no clumps exist. Do so quickly enough to keep from losing too much heat, but avoid agitating/aerating the mixture.
Seal-off cooler and let grains steep at approx. 153 F for 60 min.
Add 1 gal of 175F water to raise temperature to 168F for 15 min. mash-out.
After 90 min, open mash tun valve slightly to release a small amount of sweet wort. Use iodine test to check starch conversion.
After starch conversion is complete, open valve to release ~1 quart of wort. Close valve, and pour the wort back slowly down the inside wall of the mash/lauter tun. Repeat ~3x until liquid runs clean with few grain husks.
Open valve completely, and empty all wort from lauter tun into a large brew pot that's capable of boiling 6 gal of wort without boiling over.
Close valve to begin sparge.
Sparge grains with 3 to 3.5 gal (for a total of 6 gal added since beginning of batch) of 170 F water, emptying runoff into brewpot.
Boil enough water to be added to the brewpot so there's 6 gal total.
Meanwhile, place brewpot on burner, and turn gas on high.
Bring wort to boil, and immediately add 1oz Hallertau hops for bittering.
Boil 45 min., then add .5 oz. Hallertau flavor hops.
Boil for 10 min., then add .5 oz. Hallertau aroma hops. Boil for 5 more minutes, then remove from heat.
Cool rapidly to 80 F using immersion chiller (or other method), and add room temperature water until 5.25 gal total. (May add chilled water to speed-up cool-down.)
Transfer wort into fermentation vessel (pref. 6+ gallon glass carboy) and aerate.
Add one packet of Wyeast 1098 British Ale liquid yeast. Stir yeast into wort to ensure it gets mixed uniformly.
Seal off carboy with airlock and let ferment in dark closet at approx 75 F for 7-10 days. (after which active fermentation should be complete).
Pour vanilla bourbon extract through wire sieve, reserving the extract. Separate oak cubes from vanilla beans, then add all oak cubes to sanitized 5 gal glass carboy for secondary fermentation.
Add half of vanilla beans to the 5 gal carboy.
Transfer beer from primary carboy to secondary 5 gal carboy, seal off with airlock, and let sit in same storage conditions for 2 weeks.
After 2 weeks, use Beer Thief or other method to remove small sample to taste. Add up to all remaining vanilla extract and vanilla beans to taste.
After an additional 2 weeks, it’s time to bottle.
Add 1.25 c amber DME and 1 c pure spring water in saucepan and boil for 3 min.
Pour sugar/water mixture into 5 gal bucket, and transfer beer from secondary fermenter to bucket, stirring very carefully to ensure an even mix (do not aerate).
Bottle, and store in cool, dark closet for 3 weeks prior to drinking.
Beer should keep for at least 6 months.
(This recipe was adapted from James Spencer's "Molasses-Kissed Vanilla Porter" recipe, posted on basicbrewing.com)
Monday, December 21, 2009
Coconut Stout
Note to self...
Today, I read about a coconut stout brewed by Kona in Hawaii. This one's a must-try at home.
Today, I read about a coconut stout brewed by Kona in Hawaii. This one's a must-try at home.
Wednesday, October 14, 2009
First Competition Entry - Maple Brown Ale
There just happened to be two home brew competitions this past weekend, so I decided to jump into the ring with my maple brown ale (see July post). I was pleased with how this beer turned out, but have to admit that I was pleasantly shocked with the results... Hoping the pumpkin beer that's in the works will be competition worthy!
14th Annual Music City Brewers Brew-Off (Nashville, TN): 2nd Place - Spice/Vegetable Beer (7 entries total)
Hanley House Home Brewing Competition (St. Louis, MO): 3rd Place Overall
14th Annual Music City Brewers Brew-Off (Nashville, TN): 2nd Place - Spice/Vegetable Beer (7 entries total)
Hanley House Home Brewing Competition (St. Louis, MO): 3rd Place Overall
Tuesday, September 29, 2009
Pumpkin Spiced Ale Recipe
Brewed/Started On: 9/27/09
Transferred On: 10/7/09
Yield: 5 gal
OG: 1.054
FG: 1.01
Crush:
10 lbs. American 6 Row Pale Lager Malt
1 lb. Honey Malt
12 oz. Crystal Malt (40L)
10 oz. Crystal Malt (60L)
6.5 oz. Munich Malt
16 oz. Amber Dried Malt Extract
Spice Mix:
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground allspice
1/2 tsp ground dried ginger
Cut one vanilla bean down the middle and into quarters. Put in jar filled with 4 oz of vodka, seal, and set aside to soak for at least two weeks.
Preheat oven to 350F
Wash one 7 to 10 lb pumpkin, thoroughly scoop out pulp and seeds, and cut in half vertically.
Cook pumpkin for 1 hr. or until soft.
Let pumpkin cool. Once it's cooled enough to work with, smash thoroughly in a large bowl and set aside
Pour 2 gal boiling water into plastic cooler mash tun (if applicable). Set aside to preheat.
Heat 13 qts bottled spring water (or dechlorinated tap water) to 150 F.
Empty preheat water from mash tun.
Pour about .5 gal (2 qts) of 150 F water into mash tun (or enough to bring water level above false bottom).
Gradually add crushed grains only (no DME), mix thoroughly, add more water, more grains, and repeat until all grains and 13 qts water are in mash tun.
Stir until mixture is uniform and no clumps exist. Do so quickly enough to keep from losing too much heat, but avoid agitating/aerating the mixture.
Seal-off cooler and let grains steep at 132 F for 30 min.
Boil 6 qts. bottled water.
Thoroughly mix smashed pumpkin and 6 qts boiling water into mash, seal off cooler, and let steep at 155 F for 30 min.
After second 30 min. period, open mash tun valve slightly to release a small amount of sweet wort. Use iodine test to check starch conversion.
After starch conversion is complete, open valve to release ~1 quart of wort. Close valve, and pour the wort back slowly down the inside wall of the mash/lauter tun. Repeat ~3x until liquid runs clean with few grain husks.
Add .5 oz whole cone Hallertau hops (5% Alpha) to large brew kettle (capable of holding 5.5 gal of wort without boiling over).
Open valve completely, and empty all wort from lauter tun into brew pot.
Close valve to begin sparge.
Sparge grains with 3.5 gal of 170 F water, emptying runoff into brewpot.
At this point, it's helpful to have markings on the inside of the brewpot showing gallon increments. Boil enough water to be added to the brewpot so there's 5.5 gal total.
Place brewpot on burner, and turn gas on high.
Bring wort to boil.
Stir in both 16 oz. unhopped amber DME and the spice mix.
Add 1 oz. Hallertau hops for bittering.
When 10 min. remain in 60 min. boil, add 1/4 tsp powdered irish moss
With 3 min. remaining, add .5 oz Hallertau hops (aroma)
After 60 min. total, remove from heat.
Cool rapidly to 80 F using immersion chiller (or other method), and add cold bottled spring water until 5.25 gal total.
Transfer wort into fermentation vessel (pref. 6+ gallon glass carboy) and aerate thoroughly.
Add one packet of Wyeast American Ale Yeast #1056 liquid yeast. Stir yeast into wort to ensure it gets mixed uniformly.
Seal off carboy with airlock and let ferment in dark closet at approx ~70 F for 2 weeks.
Open jar with vanilla bean. Scrape soft insides of vanilla bean into vodka (throw away skins), stir well, and pour into secondary 5 gal glass carboy.
Transfer beer to secondary carboy, seal off with airlock, and let sit in same storage conditions for another 4 weeks.
Add 1 c pale DME to 1 c pure spring water and boil for 3 min.
Pour sugar/water mixture into 5 gal bucket, then transfer beer from secondary fermenter into bucket.
Bottle, and store in cool, dark closet for 2 weeks prior to drinking.
(The basis of this recipe comes from Charlie Papazian's Beer Examiner blog: http://www.examiner.com/x-241-Beer-Examiner~y2009m9d21-Cucurbito-Pepo-Its-the-season-for-pumpkin-ale)
Transferred On: 10/7/09
Yield: 5 gal
OG: 1.054
FG: 1.01
Crush:
10 lbs. American 6 Row Pale Lager Malt
1 lb. Honey Malt
12 oz. Crystal Malt (40L)
10 oz. Crystal Malt (60L)
6.5 oz. Munich Malt
16 oz. Amber Dried Malt Extract
Spice Mix:
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground allspice
1/2 tsp ground dried ginger
Cut one vanilla bean down the middle and into quarters. Put in jar filled with 4 oz of vodka, seal, and set aside to soak for at least two weeks.
Preheat oven to 350F
Wash one 7 to 10 lb pumpkin, thoroughly scoop out pulp and seeds, and cut in half vertically.
Cook pumpkin for 1 hr. or until soft.
Let pumpkin cool. Once it's cooled enough to work with, smash thoroughly in a large bowl and set aside
Pour 2 gal boiling water into plastic cooler mash tun (if applicable). Set aside to preheat.
Heat 13 qts bottled spring water (or dechlorinated tap water) to 150 F.
Empty preheat water from mash tun.
Pour about .5 gal (2 qts) of 150 F water into mash tun (or enough to bring water level above false bottom).
Gradually add crushed grains only (no DME), mix thoroughly, add more water, more grains, and repeat until all grains and 13 qts water are in mash tun.
Stir until mixture is uniform and no clumps exist. Do so quickly enough to keep from losing too much heat, but avoid agitating/aerating the mixture.
Seal-off cooler and let grains steep at 132 F for 30 min.
Boil 6 qts. bottled water.
Thoroughly mix smashed pumpkin and 6 qts boiling water into mash, seal off cooler, and let steep at 155 F for 30 min.
After second 30 min. period, open mash tun valve slightly to release a small amount of sweet wort. Use iodine test to check starch conversion.
After starch conversion is complete, open valve to release ~1 quart of wort. Close valve, and pour the wort back slowly down the inside wall of the mash/lauter tun. Repeat ~3x until liquid runs clean with few grain husks.
Add .5 oz whole cone Hallertau hops (5% Alpha) to large brew kettle (capable of holding 5.5 gal of wort without boiling over).
Open valve completely, and empty all wort from lauter tun into brew pot.
Close valve to begin sparge.
Sparge grains with 3.5 gal of 170 F water, emptying runoff into brewpot.
At this point, it's helpful to have markings on the inside of the brewpot showing gallon increments. Boil enough water to be added to the brewpot so there's 5.5 gal total.
Place brewpot on burner, and turn gas on high.
Bring wort to boil.
Stir in both 16 oz. unhopped amber DME and the spice mix.
Add 1 oz. Hallertau hops for bittering.
When 10 min. remain in 60 min. boil, add 1/4 tsp powdered irish moss
With 3 min. remaining, add .5 oz Hallertau hops (aroma)
After 60 min. total, remove from heat.
Cool rapidly to 80 F using immersion chiller (or other method), and add cold bottled spring water until 5.25 gal total.
Transfer wort into fermentation vessel (pref. 6+ gallon glass carboy) and aerate thoroughly.
Add one packet of Wyeast American Ale Yeast #1056 liquid yeast. Stir yeast into wort to ensure it gets mixed uniformly.
Seal off carboy with airlock and let ferment in dark closet at approx ~70 F for 2 weeks.
Open jar with vanilla bean. Scrape soft insides of vanilla bean into vodka (throw away skins), stir well, and pour into secondary 5 gal glass carboy.
Transfer beer to secondary carboy, seal off with airlock, and let sit in same storage conditions for another 4 weeks.
Add 1 c pale DME to 1 c pure spring water and boil for 3 min.
Pour sugar/water mixture into 5 gal bucket, then transfer beer from secondary fermenter into bucket.
Bottle, and store in cool, dark closet for 2 weeks prior to drinking.
(The basis of this recipe comes from Charlie Papazian's Beer Examiner blog: http://www.examiner.com/x-241-Beer-Examiner~y2009m9d21-Cucurbito-Pepo-Its-the-season-for-pumpkin-ale)
Wednesday, September 2, 2009
Beer Review: Porters
I have to admit, I generally avoid porters. The heavy, roasted, even burnt, flavor is not my favorite, but I'm trying to acquire a taste for these beers. With that in mind, I wanted to taste examples of the three porter styles (brown, robust, & baltic) side-by-side so I could get a better handle on what sets them apart. Here goes...
Brand: Samuel Smith Taddy Porter
Style: Brown Porter
Aroma: (Score: 6/12) Roasted barley malt plus dark cocoa. Aroma was a bit faint.
Appearance: (2/3) 2 finger tan head dissipates quickly; beer is opaque black with tinges of brown along the sides of the glass.
Flavor: (17/20) Dry, roasted, grainy bitterness from malt; slight dark chocolate and toasted biscuit, dark molasses sweetness in the middle; pleasant bitterness attributable to malt and mineral content of water return; bitterness fades through the finish.
Mouthfeel: (3/5) Medium body; slightly, but noticeably, tannic and astringent; light carbonation.
Overall: (8/10) Generally fits the bill for an English-style brown porter-- roastiness from malt is under control; hop aroma/flavor is not noticeable, but mineral character is.
Total: 36 (Very Good)
Brand: Boulevard Bully! Porter
Style: Robust Porter
Aroma: (10/12) Prominent roasted aroma ranging from dark cocoa to molasses, black raspberry, very slight vinous cabernet, floral hop note.
Appearance: (2/3) 1 finger tan head falls quickly; Opaque black body with very faint brown hue around the edge.
Flavor: (15/20) Dark cocoa on front, very minimal sweetness; black, roasted patent malt bitterness accentuated by hop twang; mineral, almost metallic note toward end; prominent bitterness lingers through a long finish.
Mouthfeel: (3/5) Light-to-moderate carbonation; medium body; creaminess gives way to astringent dryness.
Overall: (7/10) While I don't prefer this style, Boulevard does a decent job giving an American slant to this one-- weaving in more prominent hoppy bitterness than one might expect.
Total: 37 (Very Good)
Brand: Okocim Porter
Style: Baltic Porter
Aroma: (10/12) Sun-dried prunes; (strangely enough), red beefy tomato... followed by powdered hot chocolate, very slight mineral character.
Appearance: (2/3) 1 finger tan head quickly dissipates; opaque black color with mahogany tones at edges.
Flavor: (17/20) Sweet, rich, chocolate; carmelized sugar; warming from sherry-like alcohol character; bitterness never quite takes hold; almost-cloying sweetness remains throughout into a smooth finish.
Mouthfeel: (4/5) Low-to-medium carbonation; creamy body, no astringency as observed in other porter styles; noticeable warmth from alcohol.
Overall: (8/10) A complex, highly-drinkable, porter to sip and enjoy after dinner.
Total: 41 (Excellent)
Next up: porters vs. stouts. It might be a couple of weeks, though, before I feel like jumping into this heavyweight match...
Brand: Samuel Smith Taddy Porter
Style: Brown Porter
Aroma: (Score: 6/12) Roasted barley malt plus dark cocoa. Aroma was a bit faint.
Appearance: (2/3) 2 finger tan head dissipates quickly; beer is opaque black with tinges of brown along the sides of the glass.
Flavor: (17/20) Dry, roasted, grainy bitterness from malt; slight dark chocolate and toasted biscuit, dark molasses sweetness in the middle; pleasant bitterness attributable to malt and mineral content of water return; bitterness fades through the finish.
Mouthfeel: (3/5) Medium body; slightly, but noticeably, tannic and astringent; light carbonation.
Overall: (8/10) Generally fits the bill for an English-style brown porter-- roastiness from malt is under control; hop aroma/flavor is not noticeable, but mineral character is.
Total: 36 (Very Good)
Brand: Boulevard Bully! Porter
Style: Robust Porter
Aroma: (10/12) Prominent roasted aroma ranging from dark cocoa to molasses, black raspberry, very slight vinous cabernet, floral hop note.
Appearance: (2/3) 1 finger tan head falls quickly; Opaque black body with very faint brown hue around the edge.
Flavor: (15/20) Dark cocoa on front, very minimal sweetness; black, roasted patent malt bitterness accentuated by hop twang; mineral, almost metallic note toward end; prominent bitterness lingers through a long finish.
Mouthfeel: (3/5) Light-to-moderate carbonation; medium body; creaminess gives way to astringent dryness.
Overall: (7/10) While I don't prefer this style, Boulevard does a decent job giving an American slant to this one-- weaving in more prominent hoppy bitterness than one might expect.
Total: 37 (Very Good)
Brand: Okocim Porter
Style: Baltic Porter
Aroma: (10/12) Sun-dried prunes; (strangely enough), red beefy tomato... followed by powdered hot chocolate, very slight mineral character.
Appearance: (2/3) 1 finger tan head quickly dissipates; opaque black color with mahogany tones at edges.
Flavor: (17/20) Sweet, rich, chocolate; carmelized sugar; warming from sherry-like alcohol character; bitterness never quite takes hold; almost-cloying sweetness remains throughout into a smooth finish.
Mouthfeel: (4/5) Low-to-medium carbonation; creamy body, no astringency as observed in other porter styles; noticeable warmth from alcohol.
Overall: (8/10) A complex, highly-drinkable, porter to sip and enjoy after dinner.
Total: 41 (Excellent)
Next up: porters vs. stouts. It might be a couple of weeks, though, before I feel like jumping into this heavyweight match...
Tuesday, September 1, 2009
Beer Review: Duchesse de Bourgogne
Bought an 11.2 oz bottle from Luka's Liquors on 8/29. This was my first time to try a Flanders Red Ale-- I've heard they can be fairly sour, due to brettanomyces and lactobacillus used in fermentation, but very good. Was definitely looking forward to trying this one.
Style: Flanders Red Ale
Aroma: (10/12) Sour red cherry, apple cider vinegar, and phenol with hints of vanilla.
Appearance: (3/3) Poured 2-finger off-whitehead, which dissipated slowly. Rich mahogany with good clarity
Flavor: (18/20) Cherry vanilla sweetness balanced by apple cider vinegar and cranberry juice cocktail tartness. Phenolic character presents itself before fading to a slightly bitter, but pleasant, aftertaste. Very slight copper coin flavor is noticeable before soft, dry finish.
Mouthfeel: (5/5) Tart bite supports light carbonation. On scale of 1-10, body thickness is about 4, which I believe to be appropriate for the style.
Overall: (9/10) VERY well-balanced. Both tart and sweet components are enjoyable. Like a fine wine, not something that I would drink all night, but a fantastic ale that I'd like to drink one of whenever I get the chance.
Total Score: 45 (Excellent)
Style: Flanders Red Ale
Aroma: (10/12) Sour red cherry, apple cider vinegar, and phenol with hints of vanilla.
Appearance: (3/3) Poured 2-finger off-whitehead, which dissipated slowly. Rich mahogany with good clarity
Flavor: (18/20) Cherry vanilla sweetness balanced by apple cider vinegar and cranberry juice cocktail tartness. Phenolic character presents itself before fading to a slightly bitter, but pleasant, aftertaste. Very slight copper coin flavor is noticeable before soft, dry finish.
Mouthfeel: (5/5) Tart bite supports light carbonation. On scale of 1-10, body thickness is about 4, which I believe to be appropriate for the style.
Overall: (9/10) VERY well-balanced. Both tart and sweet components are enjoyable. Like a fine wine, not something that I would drink all night, but a fantastic ale that I'd like to drink one of whenever I get the chance.
Total Score: 45 (Excellent)
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