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TBP Podcast Ep. 007: Sixpoint Brewery’s Triumphant Comeback From Hurricane Sandy

Posted on January 23, 2013 by Barry W

On Wednesday, January 16, 2013 I headed to Blind Tiger Ale House for an epic Sixpoint Brewery (Brooklyn, NY) event called The Eighth Coming. In addition, to being the brewery’s first big event since its recovery from Hurricane Sandy this was the 8th time that Blind Tiger had hosted Sixpoint Brewery for one of its Wednesday night events. Having been informed via twitter that Sixpoint’s Jeff Gorlechen would be in attendance, I ordered a glass of 3 Beans Baltic Porter and introduced myself to him. Then after finding a seat at the bar and taking my first few sips of the beer; Jeff and I sat down at a nearby table to chat about recent events and happenings (beers etc.) at the brewery.

The following topics are discussed in this podcast episode:

The Eighth Coming event @ Blind Tiger Ale House
Damage caused to Sixpoint Brewery by Hurricane Sandy and its aftermath
Coming back from storm and beginning to brew again
Good will of NYC beer community after Sandy (increased sales etc.)
Which beers are brewed in northeastern PA and which are brewed in Brooklyn?
The inspiration behind Sixpoint’s latest collaboration beer: 3 Beans Baltic Porter
Formulation of special release / tap only beers and benefits of the brewery’s increased capacity
What does Sixpoint Brewery bring / add to the NYC craft beer scene?
Some upcoming beers and an inside scoop on 2013 seasonal beers

Special thanks to Blind Tiger Ale house for sponsoring this episode!!! Follow them on Facebook and Twitter

Posted in Craft Beer Advocacy, TBP Podcast | Tagged 3 Beans Baltic Porter, Blind Tiger Ale House, craft beer, Eighth Coming Event, Hurricaine Sandy, Jeff Gorlechen, NYC beer, Red Hook Brooklyn, Sixpoint Brewery, Sixpoint Spice of Life, Stumptown Coffee | Leave a comment

Stone Brewing Company’s First Ever Kosher Beer Dinner

Posted on January 21, 2013 by Barry W

As an orthodox Jew and craft beer geek I’ve found two limitations to fully experiencing what craft beer has to offer. The first is not being able to attend events on Friday nights, Saturdays, and on holidays throughout the year. The second and most frequent limitation is from my keeping kosher. More specifically, I can not go to most beer dinners, eat the food offered at beer and food pairing events, or cook many dishes said to pair well with beer. So after hosting a few pairing events at my NYC apartment over the years I decided it was time to put together a beer dinner at an actual restaurant. So I contacted my cousin Seth Warshaw, owner and chef at Et al Trattoria (Millburn, NJ) and Dennis Flynn, tristate sales representative for Stone Brewing Company to plan a four course kosher beer dinner. Once Seth put together the menu I emailed it to Dr Bill Sysak, Beverage Supervisor at Stone’s World Bistro and Gardens (Escondido, CA) to get suggestions for which Stone Brewing Co. beer to pair with each course. Upon receiving his suggestions I forwarded them to Dennis who then picked up and dropped off the beers before the January 10th event. On the day of the event 20 beer geeks gathered at Et al Trattoria to take part in the beer dinner.

First Course: Zuppa de Pesce an italian boullebaise with garlic bread and a bronzini horseradish mousse Paired w/ Cali-Belgique IPA

One beer and food pairing rule of thumb that I’ve found to be quite true is “when in doubt go Belgian”. So for this pairing I knew the beer’s belgian yeast character would play a big role in interacting with the flavors present in the dish. For me the spicy and earthy notes complimented the bronzini fish and tomato acidity in the soup quite nicely and kept me going back and forth between the soup and beer. I then paired the garlic bread crustini that was topped with the bronzini horseradish mousse and was again excited by how well it paired with this Belgian IPA. The earthy and spicy qualities of the yeast and the floral hop bitterness intensified and complemented the spiciness of the horseradish mousse while the garlic bread balanced the pairing. This was my first time pairing soup with craft beer and I am definitely looking forward to putting together my own soup and beer pairings.

Second Course: Steak and an egg Beef carpaccio (hangar steak marinated in a balsamic vinegar reduction) with moscato poached pear, wrapped in lamb bacon and served with a runny fried egg Paired w/ OAKED Arrogant Bastard Ale

To me this pairing had three components stemming from the layered complexity of the beer. Those components are the oak, hops, and malts. The lamb bacon went well with the sweet caramel malt backbone with the abv (7.2%) and bitterness cutting through the fat. Next, the sweet oak flavor accentuated the tart sweetness of the the beef carpaccio’s balsamic reduction marinade. Lastly, the floral and citrusy hop character helped the pear stand out amongst the meat and egg components of the dish. Overall, this was a good tasting pairing, but was my least favorite of the dinner.

Course Three: Lamb Shank w/ Cannelini beans, rosemary, roasted red peppers, tomato concosse, and lamb sausage Paired w/ Smoked Porter

As the waiters were bringing out this entree dish everyone’s first reaction was “wow those lamb shanks are huge!” To me that meant lots of meat to eat while figuring out the intricacies of this great pairing. As a smoked porter the beer was basically brewed to be paired with meat. In relation to this pairing the smoked malts intensified the strong flavors of the bits of lamb sausage that were mixed in with the cannelini beans. After enjoying the lamb sausage I dug into my lamb shank and reveled for a minute in how tender and rich it was. The sweet and roasty malts accented the savory lamb flavors that coated my palate with eat bite. Bringing things together…the rosemary and other herbs used in this dish complemented the roasted malts and added a brightness at mid-palate. With three pairings down, this pairing was leading the pack as my favorite pairing…that is until dessert was served…

Course Four: Chocolate Mousse Shortbread topped with a scoop of chocolate mousse and a candied jalapeno Paired w/ Imperial Russian Stout (2012)

Before tasting this pairing I knew it would be good, but was blown away by just how delicious it ended up being. Having not tried a candied jalapeno before I used my fork to pick up the jalapeno, a bit of the chocolate mousse, and a piece of the shortbread. Upon taking a sip of the beer, the pepper heat was just enough to make for a nice contrast to the sweetness of the other dessert components and the beer. After that contrasting pairing it was complementary flavors all the way. The shortbread was cooked just enough to leave its center sweet and a bit doughy, which complemented the milk chocolate and cocoa flavors of the beer. Especially when I got some of the melted chocolate mousse on my fork. Being that the beer had some age on it (released in the Spring) it’s sweetness was mellow and balanced which helped me eat the pairing slower and prevented the flavors of the dish from being overwhelmed by the beer and visa versa.

Overall Impressions

After the dinner my brothers and I discussed our impressions of the dinner with Dennis (tristate Stone representative) and took a few pictures with him. We all agreed that Stone’s first ever kosher beer dinner was a success and that all in attendance enjoyed the food, the beers (20 people meant there was plenty to go around), and learning about the potential of beer and food pairings. I definitely look forward to teaming up with other craft breweries to put together similar pairing dinners.

Cheers to Chef Seth Warshaw, Chef de cousine Alex Remer, Dennis Flynn, Dr Bill Sysak, and Greg Koch (CEO of Stone Brewing Company)!!!

Posted in Cooking w/ Beer, Craft Beer Advocacy, Uncategorized | Tagged bill sysak, Et al Trattoria, Greg Koch, kosher beer dinner, stone beer dinner, Stone Brewing Company, stone cali belgique, stone imperial russian stout, stone oaked arrogant bastard, Stone Smoked Porter | 4 Comments

Sierra Nevada Narwhal Imperial Stout

Posted on January 18, 2013 by Barry W

BREWERY’S DESCRIPTION:

A malt-forward monster, highlighting the depths of malt flavor. Narwhal Imperial Stout is inspired by the mysterious creature that thrives in the deepest fathoms of the frigid Arctic Ocean. Featuring incredible depth of malt flavor, rich with notes of espresso, baker’s cocoa, roasted grain and a light hint of smoke, Narwhal is a massive malt-forward monster. Aggressive but refined with a velvety smooth body and decadent finish, Narwhal will age in the bottle for years to come. 10.2% ABV 60 IBUs For more information click here

Just in time for the colder months of winter, Sierra Nevada Brewing Company (Chico, CA) has released its version of a Russian Imperial Stout. For most beer geeks (myself included) the reputation of this brewery alone was enough to become excited to try this beer. However, another factor that some people I spoke to also considered was how much of the brewery’s love for hops would impact the aroma and flavor of this big dark beer. Therefore, after buying a 4-pack of Narwhal I made sure to write down tasting notes while drinking my first bottle so I could share my thoughts on it with you.

Being that I was going to be drinking other higher abv beers that night I chose to split the 12oz bottle with my brother (see above picture). Narwhal poured opaque black with a half finger khaki head that quickly dissipated, but left attractive dots of lacing and alcohol legs on my snifter. Overall, a pretty nice looking imperial stout.

Initially the aroma was comprised of big and bold roasted malts and espresso coffee with hints of cocoa. This got me a bit worried that the beer would end up tasting like an average roasty stout. Adding to this concern my first few sips were quite similar to the aroma with a touch of added chocolate in the finish.

Then as with most Imperial Stouts the beer’s underlying complex flavors slowly emerged as it approached room temperature. Once the roasted malts and coffee hit my palate upfront, tasty semi-sweet dark chocolate notes added sweetness and depth at midpalate, and a bit of cocoa and earthy hops rounded out the finish. My last few sips were the most enjoyable because the hop flavor intensified quite a bit with floral, pine, and earthy notes that reminded me of some Black IPAs that I’ve enjoyed in the past.

At 10.2% abv Narhwal Imperial Stout was medium bodied and besides a touch of heat in the semi-dry finish, the abv was hidden quite well in the taste. Lastly, as I wrote in my tasting notes upon finishing this beer, “all of the flavors blended together nicely to make for a unique yet straight forward imperial stout.”

Rating: 8/10

Posted in Beer Reviews | Tagged beer review, chico, craft beer, Ken Grossman, Narwhal Imperial Stout, Russian Imperial Stout, Sierra Nevada Brewing Company | 2 Comments

TBP Podcast Ep. 006 John Holl: Jack of all trades in craft beer journalism

Posted on January 16, 2013 by Barry W

On Tuesday, January 15, 2013 I met up with John Holl, a craft beer journalist who has published articles in many well known beer publications including Ale Street News, Beer Connoisseur Magazine, and the Oxford Companion To Beer and co-authored 2 craft beer books. His extensive beer writing experience has impressed me ever since I first met him a few years ago. So in this episode I asked him questions not only about his writing, but also about his view of the NYC craft beer scene, the growth of American craft beer, and the role of beer journalists and blogger nowadays.

The following topics are discussed in this podcast episode:

How he got into craft beer
What brought him to becoming a full time beer writer / journalist
Overview of which beer publications he writes for nowadays
How John got onto NBC (channel 4) news to talk about craft beer
John’s 2 beer books and his entries in the Oxford Companion To Beer
His latest book “The American Craft Beer Cookbook” (August 2013)
John’s opinion on the growth of the NYC craft beer scene
His perspective on the recent growth of American craft beer…
Important messages for those openings craft breweries nowadays
Pitfalls in the pursuit of rare beers – beer geek / beer snob
Role of craft beer bloggers and journalists now that craft beer has begun to catch on in America
Honest and knowledgeable beer writing / blogging – what it takes to be a good beer writer
The future of American craft beer

Cheers!

Posted in Craft Beer Advocacy, TBP Podcast | Tagged Ale Street News, American Craft Beer Cookbook, Beer Connoisseur Magazine, Beverage World Magazine, Indiana Breweries, John Holl, Massachusetts Breweries, Oxford Companion to Beer | Leave a comment

Singlecut Beersmiths’ First Beers Reviewed

Posted on January 15, 2013 by Barry W

DEAN Pacific NW Mahogany Ale (6% ABV, 73 IBU, 22oz bottle from tap)

For my first beer of the three given me to when I visited Singlecut Beersmiths in December I chose the most hop forward beer aka Dean Pacific NW Mahogany Ale. As its name states this beer was definitely mahogany in color. Since this beer was bottled from the tap it didn’t pour with much head, but thankfully there was a nice amount of carbonation around the edges of the beer and ithad great clarity. In addition, I was able to generate a small off white head when I refilled my glass.

This red IPA’s aroma reminded me of Sierra Nevada’s Celebration Ale with big citrusy and floral hop notes sweetened by some caramel malts. Those characteristics followed into the taste with citrusy hops upfront giving way to caramel malt sweetness and some grainy notes (fresh pale malt) in the finish. As the beer warmed up bit some floral hop bitterness was left on my palate and more citrusy (sweet orange) hop flavor lingered in the finish. The grainy flavor faded as I drank more and transitioned into a typical hoppy dry bready malt flavor. I also picked up a hint of lemon and pine at mid palate that intensified as I drank more. In terms of the caramel malt (touch of toffee) backbone; it added just the right amount of flavor ie it didn’t get sweet enough to effect the juicy hops in a negative way.

With it’s smooth light to medium body, dry but not too bitter finish, and complex hop profile (floral hops linger more than the citrusy hops -flavorwise); I can see myself ordering this pretty often at my local NYC beer bars. Rating: 8.5/10

JAN Olympic White Lager (5.2% ABV, 14 IBU, 22oz bottle from tap)

Before getting into my tasting notes / review of this beer I should note that in order to accurately portray the flavor profile of this beer; I’ve decided to combine my notes from when I tried it at the brewery and when I drank a few weeks later from the bottle. This white lager poured pale gold to straw in color with a 1 finger white head that dissipates quickly, but left some lacing left on my glass. While the bottled version had great clarity, on tap it had a nice cloudiness to it, one that is common in beers brewed with wheat.

In the aroma the base malts shined with a sweet breadiness that was quickly followed by an invited lemony twang and the spices (e.g. the peppercorns) that added a nice earthy quality. The taste followed the aroma quite well with the complexity of the spices really showing the talent of the singlecut brewers. The added matzo meal adds a bit of sweetness and dry biscuit flavor to the malt flavor profile, but only a hint i.e. not distinctly recognize as matzo meal. As I drank more a nice lingering spice built up on my palate; surprisingly it didn’t detract from the beer’s refreshing qualities. Those refreshing qualities were the crisp spicy finish, malt sweetness, a nice lemon flavor at mid-palate, and a light to medium body. Rating: 8/10

19-33 Lagrrr (5.4% ABV, 45 IBU)

As with the JAN Olympic White Lager I will be combining my notes from when I tried it at the brewery and when I drank a few weeks later from the bottle (bottled from the tap at the brewery). This pilsner was described to me as a cross between a German and Czech pilsner and that really came through in many ways as I drank this flagship beer from Singlecut. It poured a transparent straw color with a white head that left great lacing on my glass.

More than the taste the aroma was very Czech in character with great Saaz hop lemon and lemon grass notes and a crisp malt backbone. Moving along to the taste…I should note that the flavor did not match the aroma in complexity on both occasions that I drank this beer. After my first few sips the great hop character that was present in the aroma faded significantly. It faded into a generic grassy note that was not as crisp as the aroma caused me to expect. The malt character was crisp at first, but became sweeter and more German in character as the beer warmed up. In addition, there was also a slight astringency in the finish. As a new brewery I think the rough edges of this beer are due to the need for the Singlecut brewers to successfully dial in the recipe for this beer into the brewery’s 30bbl brewhouse. Also, I enjoyed the 2 other Singlecut lagers that I’ve tried alot and I’m confident that Rich and his team will dial in the 19-33 Lagrrr more successfully in the near future. Rating: 6.5/10

Posted in Beer Reviews | Tagged 19-33 Lagrrr, Amber Ale, craft beer, DEAN Pacific NW Mahogany Ale, JAN Olympic White Lager, Olympic White Lager, pilsner, red ipa, Rich Buceta, Singlecut Beersmiths, White Lager | Leave a comment

The Brewed Palate Update 1/12/13

Posted on January 12, 2013 by Barry W

Over the past few weeks I’ve tried some great beers, and am currently working on a way to post reviews on a more regular basis in order to share my drinking experiences with the craft beer community more often. Upcoming reviews include Singlecut Beersmiths 19-33 Lagrrr, Dean NW Mahogany Ale, and JAN Olympic White Lagrrr, Firestone Walker 16th Anniversary Ale, Founders Imperial Stout, Weyerbacher Yankee, and Blue Mountain Dark Hollow Imperial Stout.

After receiving lots of great feedback about the first episodes of my podcast I am pushing forward and seeking out more brewers and craft beer professionals to interview for future episodes. Episode 006 will feature John Holl, a seasoned beer writer who has published articles in various craft beer publications and books (his own and others). Look for that episode this coming Wednesday or Thursday.

Now on to the above picture… In collaboration with my cousin’s restaurant Et al Trattoria (Millburn, NY) and Stone Brewing Company; my older brother and I led a four course beer pairing dinner this past Thursday (1/10/13) evening. As Stone Brewing Co.’s first ever Kosher beer dinner it was great to have Dennis Flynn, Stone’s tristate representative there to talk about the beers and answer any questions that those in attendance had about the brewery and craft beer in general. I’ll be posting my thoughts on the dinner and each pairing as soon as possible.

Some beers I’ve had recently (all on tap):

Wandering Star Zingari Wit- Great spice character along with a refreshing twang from the wheat and added lemongrass. 8.5/10
Stillwater Artisanal Ales Folklore- Big roasty and smoky notes combine with a touch of Belgian yeast and dark fruit. Lacking a bit of balance. 6.5/10
Blue Mountain Full Nelson – a refreshing pale ale with big and juicy citrus fruit flavors from the fresh cascade hops. 8.5/10
Firestone Walker Pale 31 – Yet another amazing beer from Firestone Walker. Bursting with juicy west coast citrusy hop flavor, this beer has everything I look for in a pale ale. 9/10
Alesmith Speedway Stout – As one of my favorite imperial coffee stouts I was glad to find this on tap at Ginger Man, an NYC beer bar this past Tuesday. Bold espresso coffee, dark chocolate, and dark fruit flavors hit my palate with each sip of this full bodied yet smooth (for its abv) stout. 9/10
Ballast Point Sculpin dry hopped w/ Falconer’s Flight Hops (on cask) – Having tried other dry hopped versions of Ballast Point’s IPAs on cask I was excited to try this one. Big peach and grapefruit flavors were balanced by a semi-sweet bready malt backbone. As a hophead the hop flavors in this beer were quite satisfying. 8.5/10

Cheers!

Posted in Beer Reviews, Craft Beer Advocacy | Tagged Alesmith Speedway Stout, Ballast Point Sculpin dry hopped w/ Falconer's Flight Hops, beer dinner, Blue Mountain Dark Hollow Imperial Stout, Blue Mountain Full Nelson, craft beer podcast, Dean NW Mahogany Ale, Firestone Walker 16th Anniversary Ale, Founders Imperial Stout, JAN Olympic White Lagrrr, John Holl, Singlecut Beersmiths 19-33 Lagrrr, Stillwater Artisanal Ales Folklore, Stone Brewing Company, Wandering Star Zingari Wit, Weyerbacher Yankee | Leave a comment

TBP Podcast Episode 005: Wandering Star Craft Brewery

Posted on January 7, 2013 by Barry W

On Thursday January 3, 2012 I met with Alex Hall and Chris Cuzme of Wandering Star Craft Brewery (Pittsfield, MA) at Taproom 307 in New York City. Beyond speaking about their brewery and its beers both Chris and Alex shared some great information about topics such as the history of the English Mild Ale beer style and the role and promotion of real ale (cask ale) in the craft beer scene (in England and America). As such, even if you don’t live in New York, Massachusetts, or Rhode Island (where they distribute to) I think you’ll enjoy and benefit from the information shared in this episode.

In future podcast episodes I hope to capture more about their widespread involvement in the New York City craft beer scene.

The following topics are discussed in this podcast episode:

History and beginnings of Wandering Star Craft Brewery
Wandering Star’s line up of beers and the inspiration behind them
History of the English Mild Ale beer style and specs of the modern English Dark Mild beer style
Reception of Wandering Star beers since its opening
Brewing schedule and what it will take for the brewery to expand capacity
Beer Tasting: Mild At Heart (English Dark Mild)
Packing flavor into low ABV English style beers (real ale)
Beer Tasting: Zingari Witbier (brewed with lemongrass, coriander, cardamom, and fenugreek)
Beer Tasting: Thunderbolt IPA (finished with First Gold hops)
Wandering Star’s promotion of cask ales (real ale)
Importance of looking after the temperature and condition of cask ales (cellarmanship)

Cheers!

Posted in Brewmaster Interviews, Craft Beer Advocacy | Tagged Alex Hall, CAMRA, cask ale, Chris Cuzme, English Dark Mild Ale, English Mild Ale, Malted Barley Appreciation Society, Mild At Heart, New York City craft beer scene, NYC Homebrewers Guild, real ale, Taproom 307, Thunderbolt IPA, Wandering Star Craft Brewery, Zingari Witbier | Leave a comment

Friday Quick Reviews: New Years Eve Beer Tasting

Posted on January 4, 2013 by Barry W

Flying Dog Coffee Stout Batch #2 (2010 vintage)

Poured dark brown to black with some red along its edges and a khaki head that quickly dissipated and left some alcohol legs. The aroma initially was as I expected it to be after two years of age i.e. it had some roasted malts and coffee, but I could tell that the beer was a big oxidized. Those flavors notes followed into the aroma, but the oxidative flavors faded significantly as the beer warmed. At just above room temperature a great tasting blend of milk chocolate, roasted malt, and coffee surfaced that kept me interested in this 2 year old coffee stout. The age benefited this beer in that there wasn’t any astringency from the coffee or roasted malts, which aided drinkability. In the end I’m happy I opened this beer when I did; any longer and I think it would have tasted way too oxidized. Rating: 8/10

Duclaw Retribution Barrel 17/20 bottled 9/19/11, barrel aged for 6 months

As with most imperial stouts this beer was opaque black with a khaki to light brown ring of head around its edges that left lacing and legs galore as I savored it. Its aroma was quite inviting with notes of sweet bourbon, dark chocolate, espresso coffee, and hints of dark fruit and oak. In the taste the bourbon flavor hit the palate upfront and a blend of oak and semi-sweet dark chocolate followed at midpalate leading to notes of milk chocolate, vanilla, and oak in the finish. Between sips a good amount of bourbon flavor and milk chocolate lingered and made me look forward to the next sip. The oak flavor had some aged character to it (hard to explain) that at times affected my enjoyment of the beer, but not as much as in other beers like aged KBS (which in my opinion is best fresh). The chocolate flavors came out more in the finish as the beer warmed and took its flavor profile to another level. On a cold winter night Retributions’s full mouthfeel and touch touch of alcohol heat in the finish warmed me up and were both at a level that didn’t hamper drinkability. A year was definitely enough time for this beer to age. Rating: 8.5/10

Mikkeller Santa’s Little Helper 2011

In true Belgian Strong Dark Ale fashion this beer poured dark ruby red to almost brown in color with an off white head that left great lacing and alcohol legs. It’s aroma was “very fruity” and not the dark fruitiness that one typically gets in beers of this style. The taste was similar to the aroma in that the fruit (berries and cherry) hit my palate upfront. In the finish I was able to pick up notes of clove, toffee and caramel, but they were quite faint. Its medium smooth mouthfeel aided the drinkability of my skeptical sips of this beer (it was my 1300th beer and I was expecting more). Though I didn’t try this beer fresh I don’t think it aged well. None of the typical Belgian Strong Dark Ale flavors were truly present and I didn’t finish the few ounces that I poured myself from the 750ml bottle. Rating: 5.5/10

Mikkeller Barrel Aged Black Hole (Bourbon) 2011

True to its name this beer poured opaque black with a light tan head, and some alcohol legs and lacing. Despite its opacity there was some visible carbonation when I tilted my glass. Aroma-wise I picked up on the flavors of the added coffee, honey, vanilla, and bourbon barrel aging. The coffee notes were like no other coffee I’ve tried in a stout. The taste was similar to the aroma with a bit more barrel character. Again the interesting coffee flavor was dominant, but left room for a touch of chocolate in the finish. Luckily the beer’s medium mouthfeel and limited alcohol in the taste and finish allowed me to savor and interpret the flavors (especially the atypical coffee flavor) that were hitting my palate. In the end I can’t see myself going to back to this beer as a go to imperial coffee stout. Maybe one of the other Mikkeller Black Hole variations will excite my palate a bit more. Rating: 6.5/10

Hair of the Dog Adam 2010 (Batch 77)

This “Old World Ale” poured almost opaque dark brown with a ring of off white head that left lots of alcohol legs and some dots of lacing. My experience of the unusual flavor profile of this beer began in the aroma where I picked up big notes of smoked malt, leather, caramel, and earthy hops. While I do liked smoked beers I was a bit perplexed by the aroma and therefore curious how it would translate onto my palate in the taste. Moving onto my first sip I tried to be as objective as possible in order to give this unique beer a fair chance. Similar to its aroma I picked up on the smokey and earthy flavors along with some caramel nuttiness at mid-palate and woodiness in the finish. The two years of age definitely smoothed this beers 10% abv., but 2 years may have been to much for my palate to appreciate the resulting flavors. When I first tried this beer years ago I only got a 2oz pour (at a tasting) and didn’t remember my thoughts on it when I opened this aged bottle. So next time I buy this beer I’ll drink it much sooner. Rating: 6.5/10

Dogfish Head Olde School 2010

As my final beer of the night / this tasting I chose a big one i.e. Dogfish Head’s monster english barleywine. It poured a nice slightly cloudy copper color with some lacing and lots of alcohol legs. As with World Wide Stout the aroma and taste both had big fusel alcohol notes akin to nail polish remover. When those notes decreased a bit I was able to pick up some dark fruits such as cherries and plums, peach, apricot, some caramel and toffee sweetness. So while I did enjoy the presence of those flavors the fusel notes prevented me from finishing my 4oz pours (split the bottle 3 ways). I remember trying a 2009 vintage when it was 2 years old and it was amazing. So I guess 2010 wasn’t a good year for Olde School Barleywine. However, I should take this opportunity to say that Dogfish Head should learn from other breweries such as Avery Brewing Co. about what it takes to brew a successful huge beer (higher than 11% abv). Spending the money on beers this big that are hit and miss is a waste if you can’t prevent the huge fusel alcohol notes. Rating: 4/10

Posted in Beer Reviews | Tagged barleywine, beer reviews, Belgian Strong Dark Ale, craft beer, Dogfish Head Olde School 2010, Duclaw Retribution, Flying Dog Coffee Stout Batch #2, Hair of the Dog Adam, Imperial Stout, Mikkeller Barrel Aged Black Hole, Mikkeller Santa's Little Helper 2011 | Leave a comment

Barry’s Palate: My craft beer goals for 2013

Posted on January 2, 2013 by Barry W

Having tried 1,300 beers as of 12/31/12; I’ve begun to reflect on how my palate has developed over the past year and come up with a list of beers I want to try in order to continue that development. Before getting into my goals for 2013, I’d like to share a couple of observations that I’ve come up with recently regarding where my palate is at now.

1. One of my primary views of the plethora of beer styles available nowadays has always been that one should not say he or she does not like a certain beer style; because with some effort you’ll be able to find an example of each style that you can enjoy. Though I still believe this, there are beer styles that I don’t really care for anymore and have stopped seeking out despite having found examples that I can enjoy drinking. For example, I used to really enjoy pumpkin ales and spiced winter ales; but over the past couple of years I’ve found that I don’t enjoy them as much as I used to and don’t have the urge to seek them out during the fall and winter. In addition, certain examples of those two styles turn me off to the point that I don’t even finish the whole 12oz bottle due to them being over-spiced or not my cup of tea.

2. The pursuit of rare beers has become less important to me. In 2012 I didn’t do as many beer trades and concentrated on the beers that I have access to in NY and NJ. Of course living in one of the east coast’s biggest craft beer markets affords me access to a lot of special release beers, which I’ve continued to seek out and purchase. However, I should note that after trying lots of “hyped beers” I’ve found that while drinking them I can get past the hype behind them and make my own judgment better than I used to. Doing so allows me to make my own distinctions between which flavors profiles excite me within hyped beer styles (e.g. Imperial Stouts and Double IPAs), and adds a certain objectivity to an otherwise very subjective experience. Lastly, if you look at my beers tried list you’ll see that I’ve yet to try Westvleteren 12. While I’d love to try it, I don’t share the feeling that I need to go out of my way to try it e.g. buying the $85 “brick” six pack or trading for it.

My goals for 2013 can be explained using the beers in the above picture…

Oude Gueuze Tilquin – As one of the world’s prominent producers of world class beers I look to Belgium for beers that will help me appreciate the tradition and genius behind the beers I drink. Specifically each Belgian beer style has its own story and unique flavor profile that can enhance a beer’s overall drinking experience. For me American craft brewers have come close to authentic tasting Belgian style beers, but there’s usually (there are exceptions) something missing from the flavor profile that makes me crave an authentic Belgian beer. So for 2013 I hope to try Oude Gueuze Tilquin and other great Belgian beers that will help me continue to appreciate the genius and tradition behind Belgian beers.
Kostriker Schwarzbier and Theakston Old Peculier – Over the years I’ve tried various classic German and English beer styles, but I’ve found that I drink them quite sporadically and therefore am not giving them the attention and respect that they deserve. Therefore, in 2013 one of my goals is to try as many German and English beers as I can in order to get a better picture of how they can help me develop my palate and knowledge of beer.
Upland Peach Lambic – One genre of American craft beer that has really taken off over the past few years is that of “Sour Beers”. In fact it is this Belgian inspired genre of beers that American brewers have been able to both master and take to the next level. As such, in 2013 I’d like to try as many sour beers as possible; even if I have to trade for them. Doing so should help me continue to develop my palate for and knowledge of the variety of flavor profiles within the “Sour Beer” genre.
Deschutes Abyss 2012 Reserve – As noted above my ability to drink rare/sought after beers in a more objective manner has grown over the past year or so. In 2013 I will do some more trades (I have a bottle of Deschutes Abyss 2012 Reserve coming my way in a trade), continue to try rare/sought after beers to see both what the hype is about, and in turn continue working on my palate’s ability to discern between what other people say these beers taste like and what I am honestly tasting when I drink them.

Cheers and Happy New Year!!!!

Posted in Craft Beer Advocacy | Tagged beer resolutions 2012, craft beer, Deschutes Abyss, Kostriker Schwarzbier, new years resolutions 2013, Oude Gueuze Tilquin, Theakston Old Peculier, Upland Peach Lambic | 2 Comments

BOSS Browar Witnica S.A. Black Boss Porter

Posted on December 28, 2012 by Barry W

While shopping at one of my local NYC beer stores (Flair Beverage) a couple of years ago I was surprised to find this baltic porter from Poland (I’d never tried a Polish non-macro lager beer). However, after enjoying it that time it disappeared from store shelves until recently when it reappeared and I picked a couple of bottles up to see if it would be as good as I remembered it being.

Craft Beer 101: Baltic Porters are typically strong, sweet and bottom-fermented. They lack the powerful roast of an imperial stout, but have an intense malt character, big dark fruit flavors, and moderate to strong alcohol. Though they are typically lagers, there are a handful of top-fermented examples. (via RateBeer). From my experience examples of this style range from light to all the way to full bodied, so it’s important to take a few sips before making any conclusions. In other words, even lighter bodied examples can have a complex flavor profile.

Now on to the review….

Black Boss Porter poured black as its name states, but it was not as viscous as or opaque as other Baltic porters that I’ve tried. As with many dark beers there were lots of dark red hues around edges of the beer when I held it up to the light. Moderate carbonation was visibly rising up glass and formed a 2.5 finger tan head which dissipated somewhat quickly, but left some nice lacing on my glass (snifter).

Aromas of dark chocolate, cocoa, dark cherries, and fresh raisins let me know that the beer would be on the sweeter side and lack the roasty quality present in American porters and stouts. On the palate a touch roasted malt surfaced and combined with chocolate an fresh dark cherry at mid palate along with semi sweet chocolate, roasty astringency, and some dark fruit linger in the finish. As the beer got closer to room temperature I picked up hints of molasses and tobacco, which added a touch of complexity to this simple yet flavorful Baltic porter. At times the darker malt character reminded me of a schwarzbier, however the higher ABV of this beer brought out additional fruit esters which are common in this beer style.

Black Boss’s mouthfeel was on the lighter end for this style, but luckily the 9.4% abv was still well hidden and drinkability was therefore quite high. For its price ($2.75 for 16oz bottle) this beer has a quite enjoyable flavor profile. If you can find this beer I’d recommend picking up a bottle. Not only to try a Polish baltic porter, but also to compare this higher abv darker colored lager to the imperial stouts that are commonly drank during the colder months of the year. Rating: 7.5/10

Cheers!