I was headed out of downtown today, and thought I'd stop in for a burger and to see what beers they have on tap. Sure, it's not a "real" beer bar, but what the hell.
First of all--hot bartender. 24-ish, former college soccer player with soccer player legs. Nice.
Food seemed to be the regular pub grub, no surprise there. They had a small tap-wall with a lot of the Budweiser/Heineken types, but they had a decent selection of St. Arnold and Real Ale that made it worth the visit.
St. Arnold Stout: This is the first time I've had it on draft except at a brew tour. For some reason, it's a little richer, little smoother, little heavier, little nuttier. All around it's better on draft. The nut-brown taste was a surprise, but didn't take it out of the type.
Real Ale's Rio Blanco Pale Ale: This was also better on draft. Still crisp and light, it's got a good zip to it. Nice pale, and I'll have to get it more regularly.
Real Ale's Fireman's #4: This one was not as good as I remember it being in the bottle. It seemed a bit flat, a bit hollow. Seemed like it was a bit old, probably because it's not a terribly fast mover.
Showing posts with label American Double Stout. Show all posts
Showing posts with label American Double Stout. Show all posts
Friday, January 15, 2010
Tuesday, August 11, 2009
Brew Dog Brewery's Paradox Whisky Cask Aged Stout
I am incapable of learning. I buy every new beer that comes across my face, but always regret buying the various types that I don't like very much. Still, I feel compelled.
In this case it's another oak aged stout. And true to form it pours well, but I already can't stand the smell. It's an opaque black with brown highlights and a decent tan head. Smells like whisky (no 'e') though, not beer. Smells smoother than some American variants though, so maybe Scottish whisky really is better than American whiskey. I know a few Scots who proclaim this, but I hope they're not readers. (Of course they're not.)
You know, the more you smell it the smoother and more complex than American beers it becomes. It's fairly obvious, in fact. Also unlike many of the brash American versions, the malt retains some of its characteristics and there's a good roasted malt flavor that comes out a few seconds after each sip. The whisky hits first, of course, but it fades to the roasted flavor, which lingers a bit and then it finished pretty clean for an oak aged stout.
I won't buy it again, but if I was asked to name my favorite oak aged beer, this would be it. Right after Oak Aged Yeti. Suck it, Scots.
In this case it's another oak aged stout. And true to form it pours well, but I already can't stand the smell. It's an opaque black with brown highlights and a decent tan head. Smells like whisky (no 'e') though, not beer. Smells smoother than some American variants though, so maybe Scottish whisky really is better than American whiskey. I know a few Scots who proclaim this, but I hope they're not readers. (Of course they're not.)
You know, the more you smell it the smoother and more complex than American beers it becomes. It's fairly obvious, in fact. Also unlike many of the brash American versions, the malt retains some of its characteristics and there's a good roasted malt flavor that comes out a few seconds after each sip. The whisky hits first, of course, but it fades to the roasted flavor, which lingers a bit and then it finished pretty clean for an oak aged stout.
I won't buy it again, but if I was asked to name my favorite oak aged beer, this would be it. Right after Oak Aged Yeti. Suck it, Scots.
Thursday, January 15, 2009
Goose Island Bourbon County Stout
Well, it appears that I have lost my taste for more than just Belgians. Goose Island's Bourbon County Stout makes a fairly decent bourbon, but a lousy beer, I think.
It's not because it defies expectations--one thing I've learned about the many beers that I've tried, especially the more extreme types, is that if they say they're something they generally are. Hop bombs, quads, you name it, the big beers deliver big flavors. So, objectively this beer is exactly what it says it is. It may even be under-advertised. But that doesn't mean I like it. Shit on a shingle is also well described in Army mess halls, and from what I hear it kind of sucks.
Pours black--the closest thing to Ten FIDY I've seen. It's as dark, but not as thick, as Ten FIDY. It would have been perfect if it had any real degree of head. The deep tan head on this one never really forms and stays at a collar.
Great bourbon smell, along the lines of Maker's Mark, but with a heavy bread smell mixed in.
It must be the alcohol content that really brings out the bourbon. It lends a bourbon sting in addition to the bourbon taste. As it warms there's really nothing but the bourbon taste with a sweetness from the heavy malt. What would normally be a roasted taste in a heavy stout is drowned out by the bourbon and alcohol. There's a slight deep coffee taste that comes through every once in a while.
I don't know, it's not my thing. I'd slam it harder, but damn if it isn't correctly labeled as bourbon first, stout second. My subjective taste doesn't mean it isn't objectively correct for the style, but since I can only judge by my taste I'm going to have to pass on recommending this one to anyone.
It's not because it defies expectations--one thing I've learned about the many beers that I've tried, especially the more extreme types, is that if they say they're something they generally are. Hop bombs, quads, you name it, the big beers deliver big flavors. So, objectively this beer is exactly what it says it is. It may even be under-advertised. But that doesn't mean I like it. Shit on a shingle is also well described in Army mess halls, and from what I hear it kind of sucks.
Pours black--the closest thing to Ten FIDY I've seen. It's as dark, but not as thick, as Ten FIDY. It would have been perfect if it had any real degree of head. The deep tan head on this one never really forms and stays at a collar.
Great bourbon smell, along the lines of Maker's Mark, but with a heavy bread smell mixed in.
It must be the alcohol content that really brings out the bourbon. It lends a bourbon sting in addition to the bourbon taste. As it warms there's really nothing but the bourbon taste with a sweetness from the heavy malt. What would normally be a roasted taste in a heavy stout is drowned out by the bourbon and alcohol. There's a slight deep coffee taste that comes through every once in a while.
I don't know, it's not my thing. I'd slam it harder, but damn if it isn't correctly labeled as bourbon first, stout second. My subjective taste doesn't mean it isn't objectively correct for the style, but since I can only judge by my taste I'm going to have to pass on recommending this one to anyone.
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