Stillwater Brontide

Brewed By: Stillwater Artisanal at Dog Brewing Co. in Westminster, MD  

Purchased: 12oz can from a 6-pack bought at Bottles & Cans in Chicago, IL; 2015

Style/ABV: Black Ale, 5.0%

Reported IBUs: ?

What, Stillwater is doing Black Ales now? About Stillwater Artisanal Ales: 

Stillwater Artisanal Ales are a Gypsy Brewery based out of Baltimore, Maryland. Founded in 2009-ish, the beer is brewed by Brian Strumke. You can find more info at the brewery's blog or their website. 

The Brontide is "a smooth black ale with mild roast and a soft Trappist yeast character." The beer pours into a dark brown, roooooby red body, kicking up a couple of fingers of lightly tan head. It looks like a Dry Stout or Porter...there's good lacing, appropriate carb, and all that good stuff.

Stillwater Brontide

This definitely has the Trappist yeast character...it's very mild...like a diluted Rochefort 10. I'm getting a lot of subtle coffee notes, hints of dark fruits and figs/grapes, some toasted sweetness ala a Brown Ale or sweet dark lager, and lots of earthy notes. This has some pretty nice earthy notes and deep roast, which is nice for the lower ABV. 

The taste basically follows through with the aroma. It's a nice, simple, dry, clean beer...the Trappist yeast is dialed down into the 5% format, but it tastes like a toned down Rochefort 10. I'm getting a lot of coffee, ash, deep roast, and some subtle dark fruit notes. It's high on the yeast character, followed by the dark roasty malts.

This is a solid beer for 5%. It has good palate depth and duration, and pulls off a medium-light mouthfeel. The finish is dry, the beer is well carbonated, and you want to keep sipping. It has okay complexity as well. Again, up front this is all about the roast and yeast, with some ashy notes and coffee; the mids roll into more coffee, toasty sweetness, more roast, fruity notes; the back end finishes dry with lingering goodness. Not bad, Stillwater, not bad.

Rating: Average (3.5/5.0 Untappd)

I'm feeling a Strong Average on this. It pretty much does what it says it is going to do...gotta say, I would buy this again, if only because it comes in a 6-pack and seems to pair well with red meats and chocolaty foods. Not bad. 

Random Thought: The use of the Trappist yeast at the lower ABV is an interesting twist.

Jackie O's Pub & Brewery Hop Ryot

Brewed By: Jackie O's Pub & Brewery in Athens, Ohio  

Purchased: 12oz CAN from a 6-pack bought at And Beer in Athens, Ohio; 2014 

Style/ABV: Rye IPA, 6.5%

Reported IBUs: ?

When in Rome, Part 2...about Jackie O's Pub & Brewery:

Jackie O's is a brewery and brewpub based out of Athens, Ohio. The brewery was founded in 2007 by Art Oestrike and his friend, and brew master, Brad Clark. In 2012 when the production facility expanded, brew master Sean White joined the company. For more info, check out their website or Facebook.

The Hop Ryot is a Rye IPA that utilizes rye malts and Simcoe hops. Like the Mystic Mama, this pours into a golden-orange body that is hazy and unfiltered. Unlike the Mystic Mama, this produces two fingers of dense, long-lasting, creamy whipped head. The head is probably the result of the rye malts, and is leaving tons of lacing. 

Jackie O's Pub & Brewery Hop Ryot

On the aroma: big rye spice, orange, rye bread, rye crackers, and tons of rye. This really nails the rye in the aroma, and the faint orange hops that are riding underneath make you want to take a sip...yum.

This follows through in the taste, delivering on everything you got in the aroma. Right away you get blasted with big orange and some grapefruit, and then the beer lays out rye spice, rye bread, rye cracker, and tons of rye and orange. It's pretty much typical of the style, with incredible balance and super clean and on point hops. 

This beer is so simple and refined it is criminal. The balance between the rye and the citrus hops is perfection, the palate depth is perfect, and yeah. There's little to complain about here, as this delivers a crisp and carbonated medium-light finish across your tongue, with good bitterness and nice rye spice to boot. The alcohol is even spot on, with a hint of booze but no heat. The only hesitation is that this isn't particularly complex or mind-blowing...it just kind of hits you with orange and grapefruit up front; drops some nice rye spice in the mids; and drops some more rye spice, rye bread, cracker, and lingering bitter hops in the back. The finish is dry and leaves you wanting another sip, but I wonder if this beer will stand out in my mind in a few years down the road. I guess only time will tell. 

Rating: Average (3.5/5.0 Untappd)

I'm feeling a Decent Average on this. This is teetering between Average and Above-Average, as I really do like the balance that Jackie O's has struck between the rye malts and the hops in the beer. This beer would be awesome to pair with a pretzel bun burger with mustard, or German food. And really, being a refined and well-crafted beer is high praise. This might just be something to keep in your fridge year-round, especially if you live in Ohio. 

Random Thought: Jackie O-yeah, we got more of these coming down the pipeline. 

Sierra Nevada's Beer Camp 2014: CANfusion Rye Bock (brewed with Oskar Blues Brewery in Longmont, Colorado/Brevard, North Carolina)

Brewed By: Sierra Nevada Brewing Company in Chico, California 
Purchased: Single 12oz CAN from the 2014 Beer Camp bought at Jewel-Osco in Chicago, IL; 2014 (PKG 05/03/14)
Style/ABV: Rye Bock, 7.2%

Reported IBUs: 45

What is Beer Camp? It is Sierra Nevada's celebration of craft beer and the numerous breweries across America that make that craft beer. For 2014, Sierra Nevada collaborated with 12 different breweries to make 12 different beers. They also have a Beer Camp Across America Beer Festival, which will stop at seven different cities and feature many different breweries and beers.

About Sierra Nevada:

Sierra Nevada are one of the big players in craft brewing, and one of the first craft breweries to arrive on the craft beer scene. If you check out their history page, you will see that founder Ken Grossman began his quest to build a brewery in 1976. In 1980, Ken Grossman and co-founder Paul Camusi brewed their first batch of Sierra Nevada Pale Ale. According to Wikipedia, Sierra Nevada's Pale Ale is the second best selling craft beer behind Boston Lager. Sierra Nevada is the sixth largest brewing company in the United States as well, cranking out over 750,000 barrels in 2010. For more info, check out their website.

The CANfusion Rye Bock is a beer brewed with Oskar Blues Brewery. Do you like to get it in the can? My can reads: "Brewed in collaboration with Oskar Blues, the pioneers of great craft beer in a can, this partnership was a perfect fit - we're mutual members of the canned craft club and North Carolina neighbors. A dry hop rye bock, CANfusion blends features from across the brewing spectrum: spicy rye, tangy wheat and bright citrus-like hops. The complex malt body launches a peppery blast that's balanced by the fruity and floral Australian Ella hop varietal. CANfusion is a true synergy of friends and flavors." 

CANfusion Rye Bock - that's how I roll

This one pours an absolutely drop-dead gorgeous orange color, with two to three fingers of orange-tinged head. The head is hop-fueled, and leaves nice lacing. The body is a hazy orange color, with medium carbonation. The head settles into a nice cauldron effect. 

The aroma here features big tangerine, citrus spice, orange spice, rye, perfumed apricot, caramel, and intense fruity sweetness. There's also big passion fruit, papaya, mango, and tropical fruit. 

The taste here features big caramel sweetness, tropical fruits, and rye. The blast of tropical fruits goes from berries and passion fruit to caramel and Bock-malt sweetness with raisin and apple notes. Nice rye spice comes along for the ride. There's a big range of fruit notes and malt/caramel fruits: cherries, apples, orange, tropical fruits....it's complex. As this warms boozy and bready rye notes come out.

This is medium-bodied and malt driven, with a nice hoppy balance. You do get some booze here, but it's not a bad thing. Good palate depth and crazy divine complexity drives this beer. I would totally buy more of this. Up front: tropical fruits, passion fruit, rye; that rolls into apples, caramel sguars, Bock sweetness; the back end has trailing hops and sugars with fantastic coating on the palate. Wildly complex...truly original.

Rating: Above-Average (4.5/5.0 Untappd)

I'm feeling a Light Above-Average on this...almost leaning towards that divine brew. Wow, this is just an interesting hybrid beer that is uber complex. The sweeter hop notes in here would pair with lighter spicy foods, maybe a nice shrimp or fish taco. 

Random Thought: I really like the boom in craft canned beers. 

Two Brothers 17th Anniversary Rye Ale

Brewed By: Two Brothers Brewing Company in Warrenville, Illinois

Purchased: 22oz bomber bought at Andersonville Wine & Spirits in Chicago, Illinois; 2014

Style/ABV: Rye Beer/Ale, 8.5%
Reported IBUs: 65

Another year...another anniversary. It was a little over a year ago that I reviewed the Two Brothers 16th Anniversary Ale. Last year's beer was just okay, and frankly, it kind of set the tone for the year that Two Brothers had. I'm hoping that tonight's beer is a bit more interesting. We'll see, right? About Two Brothers:

Two Brothers are based out of Warrenville, Illinois, a town not far from Chicago. Two brothers was founded in 1996 by brother Jason and Jim Ebel. Their brewery and Tap House Restaurant are both located in Warrenville. Their distribution and production seems to be increasing with each year, and along with their beer you can buy home brewing equipment and supplies at the Tap House Restaurant. If you get the chance, swing by and check out their Roundhouse. It's an awesome joint, and needs all the love it can get. For more information, check out their about page/website.

This Rye Ale is brewed with Thai Basil and Milk Sugar. Punching in at 8.5% and 65 IBUs, the back of the bottle reads:

"Anniversaries cause us to pause for reflection and this year we are especially proud to have helped shape an industry that brings people enjoyment through flavor and good times. Every day we look forward to creating new beers and being a part of an ever growing community of brewers.

Our 17th Anniversary Rye Beer has been aged in oak barrels to lend complex flavors of vanilla and spirits. We added lactose sugar to soften the palette and finished the beer with fresh, sweet Thai basil to give a bold floral zest to the aroma. We're glad to have had you along for this great seventeen year ride. There is plenty more to come!"

You read that right, by the way. This one is oak-barrel aged. Yum. I'm curious to see how this stands up to one of my favorite beers ever, the Two Brothers Cane and Ebel. 

Two Brothers 17th Anniversary Rye Ale

This one pours out with a lot of rapidly-forming head. It's almost as heady as Duvel or something infected (knock on wood that this is not that). The head is thick like root beer floats -- think the topping when you pour soda over ice cream. It looks like it too, with tan/gray tones. The body of the beer is murky brown in low light, and when held to a bright light the body takes on a reddish-amber/auburn color. There's mid-sized carbonation bubbling away as well. Head retention is impressive, and so is the lacing.

I don't even know what I'm smelling on the aroma....I'm getting rye, basil, juniper, watermelon (wut), melon, melon seeds, fruity salad notes, and a weird spicy funk. There's like a curry note in here....and then lemon balls. Or lemon/lime candy. It's that Asian guava candy, which I've made reference to before in another beer which I can't recall. Lastly...I'm getting some wood on the aroma, but no oak. 

Ah, you do get some oak on the taste. That's refreshing, to say the least. This is surprisingly complex, albeit incredibly subtle. That subtle thing was the reason that The More The Merrier was shit on by reviewers, despite being a solid beer. Anyway, I'm getting a lot here. There's some nice oak, vanilla, woody barrel, rye spice, rye, basil (big, big basil), fruity sweetness, guava, melon, watermelon, fruit salad, fruit seeds, light tartness, and some big bitterness that takes over towards the back. As the bitterness hammers your palate you're left with some nuttiness, medium roasted grains, and lingering coconut. To say this beer is complex is an understatement.

This is my kind of beer. This is a sipper with a lot of stuff going on. I actually really like this...and I think this is a big improvement over the unnecessarily boozy 16th Anniversary Ale. This is a medium-bodied beer with plenty of carbonation, and the beer is nicely attenuated with a shift towards bitter and dry on the back. Palate depth is outstanding with long duration, and the complexity is something to admire and think about. Like seriously...what is going on here. Up front is a tart blast of melon, watermelon, fruit seeds, fruit salad, basil, big spice, rye spice, sweet rye, sugar; the mids roll into some of that oak, with woody tannin showing up to fuck shit up, with more rye spice and basil; the back end features growing bitterness against nutty and sweet malts, and then the malts turn grainy with coconut and dryness. This is just...lovely stuff. 

Rating: Divine Brew (4.5/5.0 Untappd)

Ughhhh...this a Light Light Divine Brew. I'm so hesitant to elevate this to that status, because honestly, I don't even know what the fuck I have here. Is this a Rye Beer? Is it a Specialty Ale? Who cares, really. Honestly, I would have never expected Two Brothers of all breweries to roll out a Rye-Basil-Milk Sugar beer aged in oak barrels. That takes a brazen approach to brewing. This beer is a crap-shoot, but the end result is fantastically complex and big and bold. I will pick up another bottle of this if I see it on shelves. I'm about to pair this with some moo shu beef taco things, but I suspect this complex brew would pair well with delicate meats like duck, peppery chicken or turkey, and maybe even something as simple as a rye bread sandwich. I don't know for sure, but I am enjoying this.

Random Thought: The glassware was completely coincidental, but that bottle cap/glass combo. Dayum. Also, this beer is really good. It would be a shame if they never brew it again.

Rogue Morimoto Black Obi Soba Ale

Brewed By: Rogue Ales in Newport, Oregon  

Purchased: 22oz bomber bought at Binny's in IL; 2014

Style/ABV: American Brown Ale, 5.3%

Reported IBUs: 43

Anyone that watches Iron Chef should know all about Masaharu Morimoto. The dude is a culinary badass, and one of the world's best chefs. It's also been hinted at for a long time now that Morimoto enjoys beer, so it's not surprising at all that Morimoto has designed his own line of beers with Rogue. I think it's a bit of an unfortunate pairing in some regards. Rogue doesn't have the best street credit among craft beer enthusiasts, and there are lots of creative breweries on the cutting edge that could develop awesome beer with an Iron Chef like Morimoto. But at the same time, Rogue's Pacman Yeast is kind of light and lager-y and plays well with the lighter styles of beer that Morimoto seems to be going for. About Rogue:

Rogue has been around forever, and if their beer was more widely available, and not so damn expensive, I'd probably drink more of their stuff. The brewery was founded in 1988 in Ashland, Oregon by Jack Joyce, Bob Woodell, Rob Strasser, and home brewer Jeff Schultz. Due to increasing space and distribution limitations, Jack Joyce went searching in Newport for a location for the new Rogue pub. It was at this time that he met Mohave Niem, founder of Mo's Clam Chowder. She offered Jack space to brew in her building, and in 1989 the Bay Front Brew Pub was built. Rogue's headquarters currently reside in Newport to this day. In May 1989, current head brewmaster, John Maier, joined Rogue after a brief sting brewing with Alask Brewing. John was a former Senior Technician with Hughes Aircraft Co, and a graduate of the Seibel Institute. To learn more about Rogue, check out their website HERE.

The Rogue Morimoto Black Obi Soba Ale is a Specialty Grain/American Black Ale that is probably similar to a Schwarzbier/Dark American Lager IF I HAD TO GUESS. This is described as a "richer version of our Soba Ale with the addition of specialty malts and a special blend of hops to give it a fuller, nutty flavor while retaining a clean, crisp finish." This one is malted with Roasted Soba, 2-Row, C-15, C-60, Carafa Special No. 2, Rogue Farms Dare & Risk, and Munich malts; this beer uses Rogue Farms Rebel, Liberty, & Independent Hope hops; and the beer is brewed with Rogue's Pacman Yeast & Free Range Coastal Water. Soba translates to buckwheat in Japanese, and is synonymous with a thin noodle made from buckwheat flour that is often served chilled with a dipping sauce, or in a hot broth. The more you know.

Rogue Morimoto Black Obi Soba Ale

The beer pours about how I expected it to. This one pours into a Dry Stout/Brown Ale/Dark Lager type body that is somewhere between red and brown and black, not completely opaque, and will be betrayed by a bright light in a minute. The beer kicks up a really nice three fingers of bready, tan head. Head retention looks good, and it really does remind me of a Brown Ale or Dry Stout. In bright light the beer is a hazy brownish-amber color, with moderate streams of mid-sized bubbles keeping the head sustained. It looks okay. There's some tight lacing on this.

The aroma on the nose is really clean, with big nutty aromas, toast, some sea salt and salt, soy sauce, umami, and serious Schwarzbier vibes. You get some Munich malts and caramel/kettle malts in this, with some hints of Marzen-like sweetness. The two big aromas -- nuttiness and soy sauce -- sort of blunt any hop character, but the aroma isn't all malts. There are hops in the mix. They're just super nondescript.

And...it tastes kind of exactly like how I predicted it would. Love it or hate it, the Pacman yeast is subtle, light, and airy. It's clean too. It's maybe as close to a Lager as you can get with an Ale yeast, but I don't homebrew so I wouldn't know. This beer flirts with the whole Dark Lager category (Dark American Lager/Munich Dunkel/Schwarzbier), and I'd throw in Marzens and Brown Ales for good measure. I'm getting a lot of nutty notes, toast, Munich malts and sweetness, earthy/bitter/clean Noble hops towards the back, and some spice. There are hints towards coffee and chocolate, but it's very subtle. There are also some hints towards salt and umami, but I'm not getting any actual soy sauce. It's a hinting beer. It's actually a really nicely executed beer when you compare it to other Brown Ales and Dark Lagers.

Sometimes it's nice to kick back and enjoy a lighter style beer. This beer blurs the line between Ales and Lagers, but it has tons of complexity, good palate depth and duration for the style, and and easy going light to medium-bodied mouthfeel. There's plenty of carbonation, and you don't get any alcohol. There's some nice trailing hop bitterness, good malt flavors, and a clean Lager-like finish that works. Up front: malt sweetness, hints of fruits and berries, toasted malts, toast, Munich malts, hints of coffee and chocolate; mid palate hits toast, kettle/caramel malts, more Munich malts, some complimentary hop bitterness, earthy hop spice and Noble hops; the back end is trailing Noble hop bitterness, lingering toast and Munich malts. There's a layer of salt/umami that never quite comes to fruition.

Rating: Above-Average (4.0/5.0 Untappd)

I'm feeling a Light Above-Average here. If this is the new standard to pair with Japanese food, then color me impressed (and throw out your Tsingtao). I could see myself drinking this beer with sushi, Japanese cuisine, and even with some Oktoberfest German foods. This beer won't hold up to the myriad of super hoppy and super malty beers out there, but it's a really good Dark Lager-style Ale. I admit, I think the Pacman yeast sucks when Rogue uses it in some of their beers, but for this beer it works. Also, this one is selling for a very reasonable price...I paid 6 or 7 dollars for my bomber. Maybe Rogue is taking a hint?  

Random Thought: Remember folks, you should never compare apples to oranges.