Allagash White

Although new posts are becoming a little more hurried with my new study, the show must go on.  Unlike a certain someone, I won't insist the show must go on and then skimp out.  Yeah, I'm talking to you.  That being said, new city brought new beers.  Being forever with held from Allagash, I thought I'd dive in.

Allagash White


Appearance- A very hazy pale yellow as a result of the poured yeast with a white frothy head.  Thin layer stays with the beer after the pour.  Some noticeable lacing sticking to the glass.

Smell- Distinct wheat and bread/yeast base that sets the tone right.  Phenolic clove, slight hints at banana, and a bubblegum smell as well.  Definitely leaning towards the clove on the phenolic/fruit esters spectrum. The end brings some spiced corriander to finish it off.

Taste- The phenolic and bubblegum (slightly more pronounced than then smell) shoot up from the beginning and hold throughout the beer.  Once again the wheat and bready hold a steady background in the taste with a little more grainy character coming through.

Mouthfeel- Light body with moderate bubbly carbonation on the tongue.

Overall- Great witbier and one that I wish I had all summer rather than just on the tail end of it.  Can't wait to try some of Allagash's funkier stuff.  And look at that picture quality!  Between the pictures and the design of the blog, I certainly am something else.  I shouldn't quit my day... education?

Zombie Beer Labels

He's a hop head, get it?  See what I did there?

So, I'm back on zombies.  In all honestly, I'm surprised it took me this long to return to the topic of the undead.  Although I am currently unable to brew beer (ha! what a brewing noob), I figured "Why let that stop me from designing some labels.

Normally. I leave all brewed beer unlabeled, but what is the point of naming beers after clever zombie puns if no one will be any the wiser of my creative work?  Solution: Throw some pictures of zombies on there.

Now I wouldn't consider myself quite the artist, so this process wasn't expected to go off quite as planned.  That being said, I was generally satisfied with the first designs of some beer labels (Especially Zombie Hopocalypse).  Some of this is a mere rip off of the styles of The Walking Dead graphic novel, so there will most certainly be changes before actually making the labels (which there is no tentative date for at this time).  I figured I needed a basis of drawing zombies before I went full force, and what better place to start?  As I think of some more ideas, I'll put them on paper and throw them on here for presentation.  Any ideas for sticking pen to paper, let me know.  Once again, bad puns encouraged.  That being said, enjoy some more zombie action.

Also, I don't care what anyone says, I want to try this beer.  The awesomeness of bacon + beer + maple syrup = This?  I don't even want to hear your complaints as the possibility of trying this with the doughnut at Voodoo Doughnut of its inspiration is almost too much to bear.  Come to me, Portland.  I want to try it really, really hard.

Samuel Adams Utopias

This weekend, one of my friends in the city told me he had gotten his hands upon a bottle of the ubber expensive Samuel Adams Utopias.  Much more surprising was the generous invite bestowed upon myself to partake.  Lets just say that if given that invite, I am surely not going to be turning it down.  Therefore, here we go!

Samuel Adams Utopias


Appearance- Mahogany in color with very noticeable ruby highlights throughout the beer.  No head or carbonation, but that was known before I even poured.

Smell- BOOZE.  Although this is not the only thing, its hard for it not to be the first thing you observe (and not surprising at 27% alcohol).  Beneath the alcohol is maple syrup sweetness as well as figs and strong dark fruits.  At the finish of each whiff is a stinging alcohol in the nostrils.

Taste- Strong dark fruits; figs, plums, and raisins.  Sweet taste throughout the beer, best description I could give is it is that it is very "rich".  Although the alcohol is quite noticeable from the get go, it rises towards the end with a strong bite on the tongue and a warming sensation with each sip.  A very interesting and enjoyable maple syrup aftertaste.

Mouthfeel- A certain creamy feel even with the alcohol bite (if that makes sense) in the beginning which is followed up with a finishing hard alcohol bite on the tongue.  No carbonation, warming alcohol sensation.

Overall and Notes- This, as expected, was a very different beer.  Incredibly rich with an interesting alcohol bite that would intrigue those who enjoy sipping on bourbon.  Seeing the high price on this beer gives me the lingering suspicion that I have tried it for both the first and last time.  What a foreboding feeling.

CHICAGO

Well, it may have taken me a little to get the post up, but I have now moved from my humble abode in the Midwest to the ... Midwest.  That being said, it is a little more exciting in this second stop, not that I will get to experience any of the excitement with my new course of study.

You may have noticed (although that would mean that you would have noticed the existence of this blog, something I seriously doubt) that there is a lack of "brewing" tags in any of the new posts.  Unfortunately, as is the result of the move, I have to take a temporary leave from brewing.  Truly a nightmare and something this guy I am sure will not let me live down.  That being said, I hope the next months will temporarily move to exploring the beer adventures of my new city until I am back on my brewing feet.

My short amount of time here has led to a couple explorations, but nothing substantial.  Fulfilled my Chicago pizza urge with a trip to Gino's East which resulted in the Great American pastime of overeating. Besides that, I headed over to Binny's to pick up a six pack for my new apartment and was pleasantly surprised with the selection as well as all the new treats I am able to get now that I am out of Ohio.  Hopefully will be finding a couple places before the studying heats up too much including: The Map Room, Piece Brewery, and Revolution Brewing.  Any other suggestions welcome.

Cantillon Gueuze

Well, my last week in the heartland of Ohio didn't go exactly as planned.  That meaning, that beerventures were kept to a minimum as a result of all that needed to be done.  If it makes it any better, I cursed under my breath when getting big boy clothes.  Was really hoping to make it to Dirty Franks, but I guess I shouldn't complain as real Chicago dogs won't be hard to come by starting tomorrow.  On the bright side, I get to end my time here with a Cantillon Gueuze with some Brie cheese.  Oh sour and funky goodness.

Cantillon Gueuze


Appearance- Orange Gold in color, slightly hazy but still can be seen through.  Small, fizzy white head that disappears almost completely besides a ring around the glass.

Smell- Tart smell from the beginning with green apple complimenting underneath.  Some slight funk/earthy character to go along with the tart.

Taste- Slightly malty/sweet in the front as pear and green apple emerges slightly after.  Musty basement character develops in the middle, but not overpowering.  Sour, acidic character rises in the end sharply and continues into the finish.

Mouthfeel- Medium-light body, very dry in the finish.

Overall and Note- Mmmmmm, good way to end things here.  You can tell that there probably was some more fermentation that could have happened in the bottle (from the youngest added lambic), but still delicious.

Well Ohio, it was real.  See you suckers on the other side.

Smoked Sausage Chili

After arriving back from a haircut with what more resembled Justin Bieber than what I was going for, I needed something to brighten the day.  What more American way than food and beer, hooray gluttony!  I had some smoked sausage in the fridge that I was planning to make into a chili as it was requested that meat was added to my usual vegetarian chili, so that is where I am taking this adventure.  With home brewed smoke porter  on hand as well, I figured why not combine the two.

After the cutting up the sausage and letting it cook in a pot with 1/2 to 3/4 a bottle of smoked porter, it was time for the vegetables.  Unfortunately, I usually just throw an eyed cut up amount in the pot for most of the ingredients (green bell pepper, red bell pepper, onion) as well as one pepper each of jalapeno, habanero, and serrano.  Lastly was 2 cans hot chili beans, 2 cans diced tomatoes with green chiles, and 1 1/2 cans of fiesta corn.  I would like to not have used canned anything, but I didn't have time.  Such is life

The finished product was mostly a success, and spicy enough to please my tastes.  Served it with another bottle of smoked porter to round out the meal.  Altogether a good choice and I plan to tweek it a little bit in the future.

Columbus Farmer's Market

With exactly one week until my address readjustment to Chicago for the foreseeable future, I decided I needed to take in some Columbus beer related adventures.  The first thing to do was head to the Farmer's Market at the North Market.  I was hoping to find some sour cherries that I could throw into the freezer, later being added to a funky saison I am planning while the other half most likely will get a tea made out of roses and jasmin.  Man I'm fancy.

I quickly found that the fruit section was very limited at the market, and the only cherries were sweet Michigan cherries.  Oh Ohio, you disappoint me again.  I'll continue to look at the possibilities of finding them elsewhere, but my hopes aren't high.  In the mean time, I picked up some fresh peaches, which unfortunately will not be going into any beer.  Although next year I think I will be using some as I really want to try this recipe by The Mad Fermentationist.

Hopefully I will be stopping by some other favorites in Columbus, Barleys and Bodega to be specific.  Until then, no more beer for you!

Celebrator

After watching the news today, as well as the grueling last couple weeks, I walked away with my usual disappointment in humans.  I found myself in a similar situation as any time I listen to what people have to say.  Oh Futurama, you always understand me.  So what better way to fix the situation than by grabbing one of my favorite beers, Celebrator.


Celebrator


Appearance- Dark brown in color with a thin, creamy tan head. Not much can be seen through because of the color, but when held up to light its clearness becomes more noticeable. 

Smell- Lots of toasted malt attacks the nose, most likely vienna or munich malt. Bready character becomes more prominent in the middle. Some light caramel rounds it out.

Taste- Rich, malty character is the defining attribute in the beer. Toasted malt accompanies the sweet malt as well. Some caramel and light hints of chocolate touch the flavor profile as well. Small hop bitterness lingers into the finish. 

Mouthfeel- Medium full body with smooth carbonation. Sweet start and finish.

Overall and Notes- Though I already had a review of this beer, but nevertheless I still love it. If it weren't for the price tag, this would constantly be in my fridge without a doubt. Sadly, this was my last one.


As well as the awesome beer, each bottle comes equipped with an ornamental goat.  Why?  Well why the hell not.  I feel obligated to use these in some sort of way, any suggestions other than decorating the Christmas tree?  If no one says anything, I'll be forced to revert to my five year old self and watch as these plastic goat gladiators battle to the death for their adoring fans (i.e. me).  You don't want that, do you?

Smoked Porter Tasting

Well now that my zombie tirade is over, back to the tasting!  I decided to give my first shot at using smoked malt a try and didn't venture into uncharted territory as I picked a base of a porter.  There was an extra gallon left after bottling, so I did what any illogical person would do and dumped in some wild yeast to start the souring process.  That won't be bottled any time soon though, so on to the review!

Smoked Porter


Appearance- A very dark brown color, not quite opaque but leaning towards black as hints of brown highlights can be seen around the edges.  Layer of tan resilient head composed of fine bubbles that leaves decent lacing on the side of the glass.

Smell- Smooth creamy chocolate with some toasted malt aromas coming through strong in the front.  Slight hint of smoke in the background along with an accompanying earthy smell.  Coffee notes apparent throughout. 

Taste- Both creamy and a slightly bitter chocolate taste in the beginning of the taste.  The milk chocolate taste only lasts momentarily before the bitter takes over.  Earthy notes in the middle much more prominent than the minimal smoke (surprised about its lack of appearance here).  The end brings some hop bitterness that lingers into the aftertaste as well as what seems to be some slight oxidation. 

Mouthfeel- Medium bodied with smooth carbonation as well a slightly noticeable alcohol warmth.

Overall and Notes- Surprised with the subdued smoke character in the beer, was expecting a little more with the 3 pounds of smoked malt I put it.  That being said, this is my first attempt at using smoked malt and as always it is a learning process.  Still enjoyable though and it will be interesting to see how it ages.