Hanssens Oude Gueuze

Brewed By: Hanssens Artisanaal in Dworp, Belgium  

Purchased: 750ml (1 Pint 9.4oz) bottle bought at Binny's in Naperville, IL; 2014 (bottled September 2012????)

Style/ABV: Lambic Style - Gueuze, 6.0%

Reported IBUs: ?

I picked up this beer on clearance at Beeennnnny's for like $15 or less. Hopefully it doesn't suck. About Hanssens Artisanaal:

Hanssens Artisanaal is a brewery based out of Dworp, Belgium. The brewery started back in 1896, when Bartholome Hanssens bought an old dairy farm, and started the "Saint Anthony" brewery, brewing brown table beer using water from the stream behind the brewery/farm. During World War II, the brewery was compromised. Following the war, Bartholome shifted focus to brewing lambic beer. In 1929, Theo Hanssens took over the brewery; and in 1931 he turned the space into a house where he designed bottle drying racks and other features which are still in use today. Theo was succceeded by his son Jean in 1974. On January 1st, 1998, Hanssens Artisan BVBA was founded by Sidy Hanssens. In addition to brewing a Gueuze and Kriek, the Hanssens introduced the "Old Beitje," or strawberry lambic, to the lineup in 1999. For more info, you can check out the blurb on the brewery here.

The Oude Gueuze Lambic is a legit Gueuze: a blend of various Lambics that are matured for up to three years. This is then bottle refermented for conditioning and aging and all that jazz. 

Hanssens Oude Gueuze

As you'd expect, this yields a hazy and beat up orange body in the glass, kicking up a finger or two of off-white and short-lived head. The head does settle into a nice cauldron effect, and there is some nice carbonation here. It looks pretty standard. I will note that the cage and cork came off comfortably, but also seemed secure. This also didn't even think about gushing.

This has some pretty intense sourness on the aroma, with lactic lemon, pickled fruits, white cider vinegar, and deep notes of sour lemon candies, intensely sour green apples and cherries, tangerine, orange/lemon, and a faint and chalky note that is reminiscent of chocolate. This is also quite funky, with some musty cellar, old attic, and Brett coming along for the ride. It's like dusting off an old leather photo album.

I'm a little surprised at how this isn't quite as sour as the aroma implies. This tastes refreshing and funky, with all the lemon trappings and musty basement funk you would expect. It is sour, but the sourness is manageable. It kind of reminds me of a "natural" sourness, if that makes sense. Like biting into a green Granny Smith apple. This has nice lactic lemons, tangerines, white grape notes, and some hints of dusty and sour cherry/lemon candies. There's a big wet rain and basement funk character, and the finish is surprisingly bright and refreshing. If this is truly a 2012 vintage, it is drinking pretty nice right about now.

This is medium-light bodied, with above-average complexity and good palate depth/duration. As this warms up, the funk starts to crawl out of the woodwork. I'm also picking up some nice woody notes as I work through this. At 6.0%, this works as a sipper. That's a nice thing, especially since a bottle of this isn't cheap. I feel like the discount price of $15 that I paid is right on the money....I'd have a hard time paying a whole lot more. I digress. Up front: tart fruits, lactic character, wet rain, woody funk, lemons, tangerine, white grape; the mids roll into that dusty cherry and lemon candy, with some big wood character, wood tannins, more fruity notes, some jammy fruits; the back end drops Brett funk, funk, wet rain, basement/attic funk....pretty nice and the finish is fairly refreshing. This is super dry on the finish and pulls at the enamel. Not as sour as the aroma leads on but still pretty intense.

Rating: Above-Average (4.0/5.0 Untappd)

I'm feeling a Strong Above-Average on this. A solid Gueuze for sure...this is actually really delicious, and has some nice woody tannins and funky character. It also opens up a bit as it warms up, and drops some really solid sour fruity notes when it is a bit cooler. This would pair well with mussels, seafood, white pasta, a nice crostini or bruschetta, or pasta with some strong cheese on top. 

Random Thought: Tomorrow night I will park my ass on the couch and watch some football. Realistically, I gotta pick Seattle....but it should be a good game. 

Hanssens Oudbeitje

Brewed By: Hanssens Artisanaal in Dworp, Belgium  

Purchased: 375ml/12.7 bottle bought at West Lakeview Liquors in Chicago, IL; 2014 

Style/ABV: Fruit Lambic (Strawberry), 6.0%

Reported IBUs: ?

Tonight's beer was a random shelf grab from West Lakeview, which is something I occasionally do. West Lakeview has a large selection of European/Belgian beers, and this one seemed interesting enough. Who doesn't love a nice strawberry Lambic/Wild Ale. About Hanssens Artisanaal:

Hanssens Artisanaal is a brewery based out of Dworp, Belgium. The brewery started back in 1896, when Bartholome Hanssens bought an old dairy farm, and started the "Saint Anthony" brewery, brewing brown table beer using water from the stream behind the brewery/farm. During World War II, the brewery was compromised. Following the war, Bartholome shifted focus to brewing lambic beer. In 1929, Theo Hanssens took over the brewery; and in 1931 he turned the space into a house where he designed bottle drying racks and other features which are still in use today. Theo was succceeded by his son Jean in 1974. On January 1st, 1998, Hanssens Artisan BVBA was founded by Sidy Hanssens. In addition to brewing a Gueuze and Kriek, the Hanssens introduced the "Old Beitje," or strawberry lambic, to the lineup in 1999. For more info, you can check out the blurb on the brewery here.

Hanssens Oudbeitje

As noted, the Oudbeitje is a Fruit Lambic brewed with the addition of strawberries. The cork on this one came out without so much as a "pop." Nothing. The beer also poured flat, giving way to a copper-orange body in low light that really rides the line between juice and beer. It's clear this is unfiltered and bottle conditioned. I was ready to accept the lack of carbonation, especially since the aroma here is amazing, but as the beer sits in the glass streams of carbonation are appearing, and sure enough, a small ring of white head appeared for several seconds. I can still see carbonation bubbling away as I hold this murky libation to a bright light...hopefully signs of good times in my mouth(feels).

The aroma here is blissful...it reminds me a bit of the Goose Island Gillian, with jammy strawberries, wet rain lactic funk, biscuits topped with honey, far-reaching sourness, and gentle oak/barrel character hanging out in the back. The aroma is clearly strawberries, though. Make no mistake about it. When you smell this beer, you will think to yourself: "strawberries." I could call this one from a million miles away in a blind tasting. The strawberry note goes from jammy berries, to the actual fruit (thanks to the lactic funk), to more sugary-sweet with some syrupy notes.

This is under-carbed in the bottle, but who really cares with the range of blissful flavors provided here. I'm getting big oak character, tons of Brett funk, cola, lactic funk that still sits largely in that wet rain area, and lots of jammy strawberry and fruits. The strawberry that was overt and even sweet in the aroma takes a back seat to all the funk, hints of oak, and gripping sourness. This really has some nice Brett funk and lactic funk, and when the sour notes do show up your'e left with some jammy berries, peach, and softer notes (white grape, maybe?). Really intriguing...

...because I'm not getting much red cider vinegar in here, or picked notes. This manages to dial up a ton of funk and sour character, along with good oak and barrel, without getting into the Flanders Red levels of aggressive sourness. And that's a good thing. I'm getting no alcohol here. The mouthfeel here is somewhat oily and low-carbed, but probably medium-light overall thanks to the tartness and sour notes cutting through the thick of it. Palate depth is just okay, but I think this is wildly complex and intriguing. Like...the aroma itself still suggests these overt strawberry notes. Up front it's all about the jammy berries, oak, barrel, wet rain lactic funk; the mids do roll into some more strawberry notes, with some peach; the back end drops a massive lactic-sour bomb, with gripping sourness on the back end tugging at your throat and jawline. There's Brett funk, oak, sourness, and jammy berries for days.

Rating: Above-Average (4.0/5.0 Untappd)

I'm feeling a Strong Above-Average on this. This is a really intriguing and unique beer...I can't say I've had anything quite like this. This still kind of reminds me of Goose Island's Gillian, but it's hard to say. I'm amazed at just how sour this beer is...and all the nuances. The oak, the Brett funk, the wet rain lactic character, the jammy berries...it's a lot going on. Food pairings here might include fruit salads, scallops, fish, or anything that benefits from big tartness. Me personally, I would just sip on this one.

Random Thought: Strawberries are my favorite thing ever, I wish more people would utilize them.

[Cellar Review] Dogfish Head 75 Minute IPA (Vintage 2012)

Brewed By: Dogfish Head Brewery in Milton, Delaware

Purchased: 750ml (1 pint, 9.4oz) bottle bought at Evolution Wine & Spirits in Chicago, IL; 2013 (Bottled In: 2012G 03:37 aka December 2012???)

Style/ABV: Imperial IPA, 7.5% 

Reported IBUs: 75

Maple syrup? Check. Cellared beer? Check. Awww yis. About Dogfish Head:

Dogfish Head is a craft brewery based out of Milton, Delaware. The brewery was founded by Sam Calagione back in 1995. The brewery began as a brewpub (the first in Delaware) called Dogfish Head Brewings & Eats, and was originally located in Rehoboth Beach, Delaware. The initial brewing setup included three kegs and propane burners. They brewed 12-gallon batches of beer three times a day, five days a week. In 1996 the brewery began bottling their beer, and by 1999 they had distribution to around a dozen different states. In 2002 the company outgrew their Rehoboth location, and moved to Milton, Delaware. More info can be found HERE. You can also check out the brewery's Facebook page, Instagram, Twitter, or Google Page. 

A little over a year ago, I reviewed the Dogfish Head 75 Minute IPA. The 75 Minute IPA is a fantastic beer, blending the 60 and 90 Minute IPA, and adding a little maple syrup and dry hop goodness. You're probably wondering why I chose to age a 7.5% IPA, and that's a good question, Scotty. There was no real reason behind this decision, other than the beer is (1) bottle conditioned, (2) fortified with maple syrup, and (3) a Dogfish Head IPA. I find Dogfish Heads heavier IPAs to be a bit cakey and malty, and I'm hoping this one holds up like one of your French Barleywines. I'll paint it like one anyway. 

Because this comes in a 750ml, Dogfish Head opted to use one of those confusing dating codes. This one has a "Bottled on 2012G" marking. I assume that means this is a 2012 vintage, and word on the street was that the "G batch" was brewed in December. Don't quote me on that, but the timeline matches up with my original review. 

Dogfish Head 75 Minute IPA (Vintage 2012)

Unlike last night, I was a little more prepared for some gushing action. This one did prematurely pop like teenage boys, but there was no fountain. This one pours into a super juicy and super hazy honey-amber body. There are gorgeous gold and honey tones, and the beer kicks up three fingers of gorgeous, honey-tinted head. It's a good looking beer, and it hardly looks like it has been worked over in the cellar. In bright light the beer is a vibrant orange with yellow tones, and there are streams of tiny carbonation visible in the mix. 

The aroma is faded and subtle and not very prominent. That's a mild concern, but I'm happy to report that I am getting some Barleywine-esque pine and syrup on the nose, along with some mild maple syrup, caramel, cakey malts, and a faint cakey citrus note (sweet orange candies). There's also maybe a hint of oxidation on the nose.

The taste isn't bad...this is actually pretty interesting. It's just very toned down and one note. This beer was banging fresh, but now it's settled into something super mellow. I'm getting mellow pine, cakey malts, honey, maple syrup, bread, light oxidation, and the whole package is super gentle. It's almost vinous at this point, like a honey or maple syrup mead. There's lots of carbonation, which really helps stimulate your tongue and move things along, and the very faint pine notes are of the pleasant variety. Oxidation is on its way but this still tastes good. There is no paper and no ass pennies to be found here. 

This is fantastically mild, with a medium-light mouthfeel that is well-carbonated and leaning towards the malty. The malts aren't overbearing or sweet, which is really interesting. This is actually a really interesting beer to try aged, it's just not very bold or bright. Palate depth is good with good duration and intensity, the complexity is rock-bottom low with a one note theme. Up front: maple/honey/pine sap and pine; the mids roll into more honey and pine sap, with subtle cake and bread; the back end finishes with lingering honey, pine sap, and syrup. It almost reminds me of a wine or something aged on oak.  

Rating: Average (3.0/5.0 Untappd)

I'm feeling a Light Average on this experiment. What I like about this is the gentle malts that aren't overly sweet or overbearing. That's an impressive quality you don't find in many beers. It really reminds me of a wine or even a malty Scotch Ale aged in oak. It's a really gentle, nice flavor...proof that putting honey or maple syrup into your beer can only result in good things. Like Hopslam, this is a beer best consumed fresh. When this beer is fresh, you get a brilliant interplay between bold hops, cakey malts, and the maple syrup. I'm happy I gave aging this a shot, but I wouldn't do it again. Food pairings here: bread pudding, dessert foods, anything with pine nuts, risotto, and yeah.

Random Thought: I really like the 90 Minute and 60 Minute IPAs. But the 75 Minute IPA is in its own class of awesome. Dogfish Head needs to brew that beer more regularly. 

Timmermans Pumpkin Lambicus

Brewed By: Timmermans/Brouwerij John Martin in Dilbeek-Itterbeek, Belgium

Purchased: 1 Pint, 9.36 Fl. Oz (750ml) bottle bought at Binny's in IL; 2013 (Bottled On: 07/24/2013)

Style/ABV: Fruit Lambic, 4.0% 

Reported IBUs: ?

I was very hesitant to pick up tonight's beer, which is a pumpkin "Lambic" brewed with natural flavors. We'll see how this one stacks up. About John Martin and Timmermans:                                                                

Timmermans brewery/Anthony Martin was founded in 1909 by British brew master, John Martin. Since then, Timmermans has been making a variety of beers. However, it also appears that the Timmermans Brewery dates back to 1702 (over 300 years), when the Timmermans started brewing Gueuze Lambics under the brewery name of "Brasserie de la Taupe." You can read more about the history of the brewery here.  

Tonight's beer is so OG there isn't even a webpage for it. Punching in at 4.0%, this "Lamic" is brewed with natural flavors, and spices (I'm assuming). 

In lower light, this beer pours into a nice dark brown/orange body, and kicks up two to three fingers of off-white head. The head wastes no time settling into a nice centimeter size, but the beer has tons of violent carbonation. Surprisingly, the beer looks about the same in bright light...ever so hazy, with a vibrant dark orange body that has some hints of brown/amber. The head soaks up the orange, and is leaving nice lacing. Head retention is nice, with tons of effervescent carbonation.

Timmermans Pumpkin Lambicus

On the aroma: lots of sweet, sweet pumpkin spice and pumpkin soda. I'm reminded of Shipyard's Pumpkinhead. I'm getting sweet cinnamon, pumpkin spice, pumpkins, and apples. There is some lemony straw and grass on the nose as well, with a hint of cereal grains and grain-funk ala a Saison or Wild Ale. There's some damp funk on the aroma...just tons of "damp." 

Not shockingly, the taste follows through with the nose...you get a lot of sweet, pumpkin spice/cinnamon soda, with big blasts of apples, apple pie, and cinnamon. This beer tastes a lot like apple pie. There is a slight oaky/woody edge to this, with some hints of tartness on the edges, and a little of that patented Sour Brown/Oud Bruin dark malt. And the sweet pie/apple/cinnamon flavors are actually held together quite nicely. This reminds me of a pumpkin wine or mulled wine. I'm going to let this warm up and add a few more tasting notes...as this warms, you get a whole lot more damp, slightly tart, pumpkin soda meets apple pie. The tart edge remains, and there's a hint of underlying wood/oak.

At 4.0%, this is very drinkable. I was worried that this was going to be watery, but this works out. Palate depth and complexity are alright. The mouthfeel is light-bodied, with good carbonation. Everything is mild. You get mild tart/oak that immediately gives way to sweet apples, apple pie, pumpkin spice, cinnamon; that rolls into apples, sweet spice; the back end is lingering sweetness, apples, and a finish that is damp and not dry.  

Rating: Average (3.0/5.0 Untappd)

I'm feeling a Decent Average on this. This isn't bad...in fact, it's very drinkable for what it is, and if you're looking for apple pie soda you'll be in business. I would pair this beer with light cheeses/hors d'oeuvres, a light pumpkin soup, or pumpkin desserts. This one was kind of pricey...around 16 or 17 a bottle, I believe. For those reasons, you definitely want to pair this with food. This is by no means a must-have Pumpkin Beer, but it's a fun twist for a fruited/sugared "Lambic" thing.

Random Thought: I can't believe it's only Tuesday night.

Allagash Curieux

Brewed By: Allagash Brewing Company in Portland, Maine  

Purchased: 750ml bottle bought at West Lakeview Liquors in Chicago, IL; 2013 (Bottling March 1, 2013)

Style/ABV: Belgian Tripel/Strong Ale, 11.0%

Reported IBUs: ?

It's been a good weekend, although maybe a bit too short. But it seems appropriate to wrap up with something classy, classy person that I am. About Allagash:

Allagash is a brewery based out of Portland, Maine. The company was founded in 1995 by Rob Tod, who designed a 15-barrel brewhouse, and began brewing some of the first American Belgian-style ales. Rob found success with the Allagash White, and expanded his operation. In 2001, Allagash began caging, corking, and bottle conditioning their beers. Since then, they have continued to celebrate Belgian-style beer.

Tonight's beer, the Curieux, is part of the brewery's year-round releases. This beer was the brewery's first attempt at a barrel-aged beer. The brewery takes their Tripel, and ages it in Jim Beam bourbon barrels for eight weeks. The beer is then blended back with the fresh Tripel. 

This one pours a golden-orange color in low light, and kicks up a finger's worth of golden-tinted, white head. I'm happy to report that the cork came off nicely, there was no gushing, and the pour was reasonable. In bright light the beer is more of a golden-yellow color, with hints of orange. The head is fluffy, white, and sustaining magnificently for an 11% beer. There's a lot of carbonation rising upwards in this, with tiny bubbles rushing upwards. As you might expect, this is slightly hazy. 

Allagash Curieux

This beer is like Christmas for me. Tripels and Jim Beam? Oh my, yes please. You get big whiskey, Jim Beam, vanilla, oak/wood, and meaty coconut on the nose. You also pick up on some nice orange, light citrus, grass/wheat, some candied/perfume Belgian yeast, yeast spice, and some clove. 

Typically you see breweries throwing Stouts in whiskey barrels, and I get that. But throwing these Belgian ales in whiskey barrels unlocks a whole new spectrum of awesome flavors. I'm pulling out big whiskey, meaty coconut, dried tropical fruits, pineapple, mango, citrus/orange, dried bananas, dried mango/pineapple, and big vanilla. There's a big warming in the mix, but the booze itself is virtually undetectable (aside from the Whiskey flavors). As I go in for another sip, I get a wash of the base beer up front, with big citrus, wheat, grass, clove, and Belgian funk...and then the tropical fruits show up, followed by the barrel. 

This has a palate fatiguing effect, where taking quick sips back to back causes the whiskey to fade a bit. If you wait a bit between sips, you get a fresh wash of big whiskey notes. This is very drinkable for an 11% beer, and the body is creamy, has just the right amount of carbonation, and a medium-full mouthfeel. The beer is a bit sticky on the finish, but I wasn't expecting champagne-dryness at 11%. Palate depth is good, and complexity is good. You get big base beer up front, with Tripel-esque notes; that rolls into tropical fruits, and burgeoning whiskey; that rolls into big whiskey, wood, bourbon; the finish is vanilla, coconut, tropical fruits...slightly sticky and dry.

Rating: Divine Brew (4.5/5.0 Untappd)

I will grant this a Light Divine Brew. This is somewhere between the Bruery's very tasty White Oak, and the very tasty Two Brothers' Bare Tree. I'm really feeling the tropical fruit vibe you get with this beer. Lots of bourbon, vanilla, coconut, and mango/pineapple. Good stuff. I feel like this would pair well with mussels or scallops, maybe calamari. You could also pair this with pasta that has a strong cheese sauce, or put it against some peppery chicken/turkey. This could also work with fruity desserts (like pie), or a cheese course. Really tasty stuff, and a nice twist on the Tripel.

Random Thought: Weekend movie recap: This Is The End was hilarious, go see it. Superman was good, but had a lot of problems. Star Trek: Into The Darkness was awesome and good fun.

Rodenbach Grand Cru

Brewed By: Brouwerij Rodenbach (Palm) in Roeselare, Belgium   

Purchased: 750ml bottle bought at Binny's in IL; 2012? 

Style/ABV: Flanders Red Ale, 6.0%

Reported IBUs: ?

I'm finally getting around to review Rodenbach's Grand Cru. About Rodenbach: 

Rodenbach is a brewery based out of Roeselare, Belgium, founded by the four Rodenbach brothers (Pedro, Alexander, Ferdinand, and Constantijn) in 1821. You can read about the brothers and family on Palm's website, or get the tl;dr version on Wikipedia. After 15 years, Pedro and his wife, Regina Wauters, bought the brewery. In 1864, their son Edward took over, until his son, Eugene, took over in 1878. Eugene was the owner that traveled to England and saw how they aged beers in oak barrels and blended old and young beers. This method of brewing is what Rodenbach has become famous for. In 1998, Palm took over the brewery. To read more, definitely check out the Palm or Rodenbach website.

Tonight's beer, the Grand Cru, is a Flanders Red Ale that is a blend of 33% young beer, and 67% old beer that is aged in oak vats for 2 years. This is classic stuff, and there's no point in me reviewing this beer except to circlejerk about it, so let's do that.

DAE shitty lighting? This one is deceptively dark in low light, bordering on dark brown or black. In reality, this is a ruby red, semi-transparent, moderately carbonated beer. I kicked up a thin pinky's worth of soda-brown head that quickly dissolved. I would have fears that this is flaccid, but it won't be.

Rodenbach Grand Cru

I want to say my bottle is a 2012, but I'm not sure. Either way, this has a nice developed tartness, with noticeable vinegar, red apple cider vinegar, cherries, and apples. There's also big woody oak on the nose, aggressive fruit skins, and malt sweetness. There's a hint of cherry cola-vanilla sweetness. When you look at this like a wine, it definitely has a vinous, red wine-like character, with hints of grapes. It is reminiscent of a red wine with big tannins.

The taste is initially sour, with big sweet tart candies, cherry skins, and sour granny smith-esque apples. There's some plums and grapes as well. There's big vinegar in this, with apple cider vinegar, and pickled fruits/vegetables. There's also an underlying oak/wood/vanilla profile, with some hints of cherry cola sweetness. This is more sour than the Duchesse De Bourgogne, but not as sour as the Cuvee des Jacobins Rouge. It's also a million times better than the very average Bourgogne des Flandres. 

This is tart, with just enough pucker to make things interesting. This is light-bodied, refreshing, and drinkable. There's some big acidity in this, but it doesn't deter drinkability. The carbonation is soft, but moves things along. Palate depth is good, complexity is okay. You get candy sweetness, grapes/plums, and then tart cherry/granny smith apple up front; that rolls into some sweeter malts, vanilla/oak/wood, light cherry cola; back end is acidic, maybe flirts with raspberry, and finishes with some sour/dry. Nice stuff.

Rating: Above-Average (4.0/5 Untappd)

This is a Strong Above-Average. This is a lovely beer in just about every respect. One unique thing about this beer is that much of the funk is subdued. There's a hint of earthy Brett in this, but you get much more oak/wood, and vinegar tartness. The funk really plays off the sour. This beer is a classic, is available at many stores, and ages well. It's also reasonably priced. So stock up on a few bottles of these. This beer pairs well with steaks, grilled red meats, grilled meats in general, aggressive cheeses, fruity desserts, maybe even dry chocolate desserts...anything that goes well with a tart, fruity, acidic character.

Random Thought: I'm a big fan of Lou Malnati's, but tonight I had one of their vegetarian deep dish pizzas. It was made with two cheeses, had big tomatoes on top, and had too much garlic or seasoning. It just wasn't that great, for whatever reason. Also, the tomatoes were a bit watery, which detracted from the richness of the cheese. Then again, the other pizza we ordered (thin crust) was fantastic. So there's that. 

He'Brew Funky Jewbelation 2013

Brewed By: Shmaltz Brewing Company in Brooklyn, New York  

Purchased: 22oz bottle bought at Binny's in IL; 2013 (Batch No. 02; Cases 1492 - bottled 2/18/2013)

Style/ABV: American Strong Ale, 9.4%

Reported IBUs: ?

Oh snap! I got me a bomber of the 2013 Funky Jewbelation. The 2012 Jewbelation was aight, but it left a bit to be desired. Here is to hoping that the 2013 version kicks things up a notch. About He'Brew:

He'Brew is part of the Shmaltz Brewing Company. The Shmaltz Brewing Company has two lines of beer: their He'Brew The Chosen Beer, and their Coney Island Craft Lagers. Shmaltz Brewing Company is a craft brewery based in San Francisco, California, founded by Jeremy Cowan in 1996. The company previously contract brewed most of their beer through the Mendocino Brewing Company, while operating a small brewery in Brooklyn, New York. After 16 years of having their beer contract brewed, the Shmaltz Brewing Company opened its own New York State microbrewery in Clifton Park, NY. The new location features a 50-barrel brewhouse, with 20,000 barrels of annual capacity, and began production April/May 2013, officially opening July 2013. The company is known for its innovative beer, eye-catching bottle artwork, and sense of humor. For more information, check out the Shmaltz website HERE. Don't be a schmuck!

The 2013 Funky Jewbelation is not unlike its 2012 counterpart. This one clocks in at 9.4%, and is a blend of "6 ales & lagers aged in 55% Bourbon Barrels and 45% Rye Whiskey barrels." This beer features a blend of the Jewbelation Fifteen aged 7 & 10 months; the Origin aged 11 months; the Bittersweet Lenny's R.I.P.A. aged 12 months; the Messiah aged 6 months; the Coney Island Lager aged 12 months; and the Albino Python aged 3 months. I'm hoping to pick up more of the barrel with this beer since it is fresh, and I'm hoping to get a bit more depth of flavor and fat malt kick. Let's glass this up and see if this beer delivers.

He'Brew Funky Jewbelation 2013

This one pours a dark black color in low light, with 3 fingers of thick, bready, khaki-brown head. In bright light, I catch a little red and brown on the edges, but this is mostly a dark, opaque beer. Head retention is solid, especially for such a boozy beer, with a finger sustaining. There's some lacing.

I already like the aroma on this better than the 2012. There's definitely some fruity sweetness with plums and pomegranate, but I'm getting some oak, wood, Bourbon, and fat fudge and malt sweetness. I'm getting some peppery rye spice as well, and I'm sure the two Lagers blended in with this are contributing some spice. The whole blend is nice, with the fruit playing off the fudge, giving the impression of chocolate-dipped cherries, and dried fruits. It's sexy.

Yay...this tastes big and bold, like how a blended beer should taste. The mouthfeel seems a bit beefed up from the 2013 version, and there's more balance between the Origin with the pomegranate/grape/plum/prune fruit, and the Bourbon/barrel/oak/fudge/malts. I'm getting Bourbon, wood, vanilla, big pomegranate, grapes, faint rye bread, fudge, rich malt complexity, mellow and smoothed out booze, and a bit of hop bitterness on the back. This is a really nice blend.

I'm getting the sense that you don't want to age this one. I had the 2012 Jewbelation after it aged a bit, and I felt like it was lacking some of the barrel character necessary to balance out the big fruit kick. It could have just been the blend. I grant that the 2012 Jewbelation was very smooth and hid the alcohol well...but when we're talking about these big, bold, blended beers, I do like to see some complexity and barrel character. Bring on the Bourbon.

This one is great, with a mouthfeel that is smooth as hell, with supportive carbonation. The mouthfeel is fat and pleasantly chewy, and is definitely full-bodied. The finish is sticky and boozy, with just a hint of bitterness. You get a lot of complexity from the barrel, the Bourbon, the Rye, the malts (aka the Jewbelation Fifteen), and lots of grape and pomegranate fruit (aka the Origin). Even then, I feel like this could dial up the complexity further. I'm curious to see how the 2014 version of this beer will evolve the series. Palate depth is great. You get sweet malts and big grape/pomegranate/plums up front; this rolls into Bourbon, oak, rye spice, and fudge malts; the back end is elusive booze, sticky sweet, trailing fruit, and burgeoning hop bitterness. An improved blend from the 2012....

Rating: Above-Average (4/5 Untappd)

This gets a big thumps up from me, with a Strong Above-Average. This is just a good blend, with lots of balance between the Bourbon, Rye, malts, and fruit. This beer is ridiculously easy-drinking at 9.4%, and goes down without any hesitation. The alcohol is non-existent, except for some noticeable warming on the back. I still maintain that you want to drink this fresh, but it might be fun to age a bottle of this...or not...because once the barrel character drops out, you lose a lot of the fun. That's my 2 cents. This is priced favorably at around 7-10 dollars a bomber, and would pair well with a cigar, dry chocolate cakes, fruit pies, steak with purple potatoes, sweeter sauces, sweet barbecue, sweet potatoes, and...if you really want to splurge...a Monte Cristo. Oh lawdy, this beer with a Monte Cristo would be off the hook. 

Random Thought: I don't know what the consensus is on blended beers, but I wish more breweries would make them. I know Firestone does good stuff with their Anniversary series...I'm glad to see variation with the Jewbelation, and now I get to look forward to the 2014 release.

Bockor Cuvee des Jacobins Rouge

Brewed By: Brouwerij Bockor N.V. in Bellegem, Belgium, Belgium

Purchased: 11.2oz bottle from Binny's in Chicago, IL; 2013 

Style/ABV: Flanders Red Ale, 5.5% 

Reported IBUs: ?

I love theme posts, and tonight I'm knocking out two beers. Ladies, gentleman, bimbos and hicks, I present: Two Sours, One Cup. Awww yeah that's some classy shit. (dis be part II).

Cuvee des Jacobins Rouge hails from the brewery/brouwerij Bockor N.V. Brouwerij Bockor N.V. was founded back in May 1892, in Bellegem, West Flanders, Belgium, near the French border. The brewery is family run, and pays homage with various beers including the Jacobins Gueuze, the Jacobins Kriek, and the Jacobins Framboise. The brewery is known for its use of natural ingredients and old school brewing techniques. 

The Cuvee des Jacobins Rouge is a Flanders Red/red Felmish Sour Ale, with big malt sweetness and acidic sharpness. This beer is made from a blend of spontaneously fermented and barrel-aged beer that is at least 18 months in age. This one ages in large oak foudres, and clocks in at 5.5%. Let's see how she stacks up.

Bockor Cuvee des Jacobins Rouge

This one pours a ruby red color that looks deceptively darker in low light, and I kicked up about a finger's worth of lightly tan head. The head on this one is not as pillowy as the Duchesse. In fact, the head on this quicky fades into a Saison-y, infected looking, cauldron effect. When held to a bright light, this beer takes on a vibrant ruby red color. This has some sediment floating around in it, and lazy mid-sized carbonation. As with the Duchesse, there's some nice lacing.

The aroma on this beer is awesome, with bright sour/tart fruitiness, raspberry, strawberry, and various berries, granny smith apples, acidic vinegar, leather, and some nice oak/wood. You get hints of cherry cola and vanilla on the aroma, but it's balanced out nicely by the fruit and sourness.

Wowza. My impression upon the first sip is that this beer is about twice as sour as the Duchesse De Bourgogne, but a tad behind the 2013 La Folie. I'm picking up Sour Patch Kids, sour watermelon, sour raspberry, and sour black cherry. This definitely has that fruity Warhead thing going on, and it's fucking awesome. There's some cherry and apple fruit skin in the taste, along with some woody/oak tannins, and a hint of of oak/cherry cola to kind of round out the huge sour fruits.

This is an incredibly playful beer, with vibrant, teeth-crushing sourness. Really, this bring the Warheads and Sour Patch kids...and if that's your bag, you're going to feel right at home with this. There's also deep underlying complexity...but more on that in a second. This one has lively carbonation, and a medium-light mouthfeel. This starts out sour, rolls into more sour, and finishes sour and dry. There's no alcohol in this, and aside from the crushing sourness, it drinks incredibly well. Palate depth is great, complexity is great. Lemme expand: Up front is sour fruits, oak, hints of malt sugars, fruit skins; this rolls into more sour fruits, oak, cherry cola, wood; the back end is lignering sour, wood, hints of sweetness...and fade to dry. The dry finish BEGS you to take another sip, which starts a cycle of sour punch, dry finish, sour punch, dry finish....I feel like a 5th grader trading Warheads again.

Rating: Divine Brew (5/5 Untappd)

Yo, I'm feeling a Strong Divine Brew on this. This beer is the tits. I stumbled upon this beer when it was on tap at one of my local watering holes. I enjoyed it to the point that I sought it out...it turns out it's just as great in the bottle. There's so much going on with this beer: intense sourness, fruit skins, sour fruits, candy sugars, oak tannins, wood, vanilla...and it's all cobbled together in a winning way, like tiger blood or something. Really though, huge sour watermelon, black cherry, Warhead, and Sour Patch Kids. Oh, and my teeth. Owe. Food pairings: same as the Duchesse, really. Strong cheeses, raunchy burgers and BBQ, maybe even a Muffaletta...mmm. 

Random Thought: Tomorrow I am going to a Bulls game. With them luck. 

Duchesse De Bourgogne

Brewed By: Brouwerij Verhaeghe in Vichte, West-Vlaanderen, Belgium

Purchased: 11.2oz bottle at Binny's in IL; 2013 

Style/ABV: Flanders Red/Brown, 6.2% 

Reported IBUs: ?

I love theme posts, and tonight's theme is that I'm knocking out two beers. Ladies, gentleman, bimbos and hicks, I present: Two Sours, One Cup. Awww yeah that's some classy shit. (dis be part I). 

The Duchesse hails from the brewery/brouwerij Verhaeghe. Brouwerij Verhaeghe was founded in 1885 by Paul Verhaeghe in Vichte, West Flanders, Belgium. The brewery would ship beer from Vichte to Brussels, and established a reputation for brewing their Flemish Red/Brown ale, Duchesse De Bourgogne. You can check out more at the brewery's website. 

The Duchesse de Bourgogne is described as a "West-Flemish red brown ale." This sweet-fruity ale is brewed with roasted malts, very few hops, and is matured in oak casks for many months. This one clocks in at 6.2%. Let's see what we got.

Duchesse De Bourgogne

The Duchesse pours a hazy, reddish-brown color, with 3 finger's worth of soapy, thick, tan-colored head. There's a little sediment floating around in this one, but this is mostly a semi-murky ruby red color in bright light. There's a lot of active, visible carbonation, and the head is leaving nice lacing and sustaining nicely. 

The nose is pretty Brett and oak-forward. I'm getting some worn leather, and definitely a fair amount of apple cider vinegar. It actually smells like the dye-soaked vinegar solution that was always leftover after dying eggs for Easter. Fruit skins make an appearance here, notably apple and cherries....and there's some woody oak. 

This is incredibly blissful on the palate, with light sourness, light funk, and tons of oak, wood, cherry cola, and some hidden gems deep in the beer, like raspberry puree, apple skins, and cherries. There's an oaky vanilla thing in here that's really subtle and balanced, and works well. The oak adds just a touch of buttery mouthfeel. 

This beer has an absolutely phenomenal mouthfeel. It's probably not something you want in every situation with respect to sour/wild beers, but for the style, it's incredibly pillowy, rich, smooth, and even slightly buttery (in a good way). It veers towards a Kriek, and there's a lot of rich oak, vanilla, cherry, and cherry cola in this beer. The mouthfeel is medium-full, drinkability is amazing with no alcohol present at 6.2%, and palate depth is great. Complexity is high as well...but you feel like this has some untapped potential. You get lots of cherries and hints of sour/vinegar up front; this rolls into huge oak, wood, cherry cola, light Brett funk/leather; the back end trails off with lingering cola, subtle fruit skins and puree, and cherry sweetness. The finish is fat rather than overly dry and/or attenuated.

Rating: Above-Average (4/5 Untappd)

I'm feeling a Strong Above-Average on this beer. This is a great beer, and the fact that it doesn't get too aggressive with the sour or Brett funk means you can probably serve this to your unsuspecting friends and get good results. I'm not dogging this beer at all...I love it, and I buy it regularly when I get the chance...I just feel like the stakes are high with this style. Certainly worth re-reviewing down the road, but don't take my thoughts as a knock. In fact, scores themselves are largely meaningless compared to the words in the review. What you should take from this review is that the Duchesse is an incredibly refined, balanced, and fairly easy-going Flemish Brown/Red ale. It's also available, priced well, and comes in various formats (4-pack and bomber). You could pair this beer with strong cheeses, Poutine, a cheese and meat plate, fondue, a raunchy burger or barbecue sandwich, and even a plate of pickled things. I like this beer a lot, and would put this on a "100 beers to try" list.

Random Thought: I bet this beer would even be great with a scoop of vanilla ice cream. Or chocolate ice cream. In a cup. Because who doesn't love smearing chocolate ice cream in a cup all over someone's face and licking it off. Yum. Part II...coming up...

He'Brew Funky Jewbelation 2012

Brewed By: Shmaltz Brewing Company in Brooklyn, New York  

Purchased: 12oz bottle from the 2012 Holiday Gift Pack bought at Binny's in IL; 2012 (Batch No. 001; Cases 999 - bottled 3/6/2012)

Style/ABV: American Strong Ale, 9.8%

Reported IBUs: ?

Continuing with the He'Brew 2012 Holiday Gift Pack, today I'm feeling a big, strong, blended beer that has been aged in whiskey barrels. You can't go wrong with that, right? About He'Brew:

He'Brew is part of the Shmaltz Brewing Company. The Shmaltz Brewing Company has two lines of beer: their He'Brew The Chosen Beer, and their Coney Island Craft Lagers. Shmaltz Brewing Company is a craft brewery based in San Francisco, California, founded by Jeremy Cowan in 1996. The company previously contract brewed most of their beer through the Mendocino Brewing Company, while operating a small brewery in Brooklyn, New York. After 16 years of having their beer contract brewed, the Shmaltz Brewing Company opened its own New York State microbrewery in Clifton Park, NY. The new location features a 50-barrel brewhouse, with 20,000 barrels of annual capacity, and began production April/May 2013, officially opening July 2013. The company is known for its innovative beer, eye-catching bottle artwork, and sense of humor. For more information, check out the Shmaltz website HERE. Don't be a schmuck!

The 2012 Funky Jewbelation is some intense stuff. This is the brewery's "barrel aged release #6." This is a blend of 6 ales, with 73% aged in Rye Whiskey Barrels, and 27% aged in Bourbon barrels. The beer is a blend of the Jewbelation Fifteen (aged 3 months), the Vintage Jewbelation (aged 9 months), the Bittersweet Lenny's R.I.P.A. (aged 1 month), Origin (aged 14 months), Reunion Ale '11 (aged 7 months), and Messiah (aged 14 months). Let's glass this up...and see what we got.

He'Brew Funky Jewbelation 2012

This one pours into a deceptively dark brown, cola-color, that looks black in low light. A centimeter of brown head made out of tiny bubbles fizzled for a few seconds, before receding into a nice cauldron effect. In bright light, this beer is reddish brown, with surprising amounts of carbonation in the form of microscopic streams of bubbles (visible on the edges). There's a ring of carbonation hanging around the edges of this, and there's some glossy legs. 

I don't know what to make of this aroma, which has cherries, funky/sour cherries, pomegranate, and very mild red apple cider vinegar funk on the nose. I'm also pulling off rich chocolate, brownie, Bourbon sweetness, dried fruits, and some fruity fig. Chocolate, cherries, tart, Bourbon...interesting. 

This is super weird, with tons of grape up front. The grape gives way to big chocolate, rye, and mild Bourbon sweetness. There's some brownie kick on the back end. I'm getting assorted sweet fruits up front: cherries, grape, figs, dates, raisins, pomegranate...there is absolutely zero booze in this, save for some warming on the back end. As this coats my tongue, I'm picking up some wood, a hint of rye, and some mild tannins.

This has absolutely spectacular palate depth, as it coats the entirety of your tongue and mouth. The carbonation is just right: mild, with smooth tingly vibes to help work the beer over. This one is medium-full to full-bodied, and definitely veers towards sweet and sticky. Complexity tilts towards fruity and sweet, with hints of subtle nuances beneath. The 9.8% is virtually undetectable. You get fruit up front; some wood, Bourbon, rye spice, and more fruit in the middle; the back gives way to subtle chocolate, brownie, Bourbon, barrel....not bad.

Rating: Average 

I'm feeling a Strong Average on this. I don't really know what is going on here, but it's not bad. It's an interesting blend, with dominating fruit and subtle chocolate/Bourbon/barrel on the back. I love how this beer completely masks the 9.8%. I wish I had a 22oz bottle rather than 12oz. I would totally pick up a bomber of this if I saw it randomly laying on the shelf, but the nuances of this blend don't seem to be hugely complex. I would pair this with chocolate cake, pizza, bread pudding, or dessert. This is an interesting experiment...I look forward to this year's blend. 

Random Thought: I do appreciate the fact that He'Brew enjoys experimenting. You can't say this beer isn't unique and fun. 

Bourgogne des Flandres Brune/Bruin

Brewed By: Timmermans [John Martin (brouwerij)] in Dilbeek-Itterbeek, Belgium

Purchased: 1 Pint, 9.36 Fl. Oz (750ml) bottle at Evolution Wine & Spirits in Chicago, IL; 2013 

Style/ABV: Flanders Oud Bruin (blended with Lambic?), 5.2% 

Reported IBUs: ?

There's not a lot of info out there on tonight's brewery, which is Timmermans brewery/Anthony Martin. According to their website, the brewery was founded in 1909 by British brew master, John Martin. Since then, Timmermans has been making a variety of beers. However, it also appears that the Timmermans Brewery dates back to 1702 (over 300 years), when the Timmermans started brewing Gueuze Lambics under the brewery name of "Brasserie de la Taupe." Whatever. 

Tonight's beer is an Oud Bruin. According to the Bourgogne des Flandres Brune page, this beer is blended at the "legendary Timmermans brewery," which is apparently the oldest lambic brewery in the world. This beer is described as going through a process known as "lambic infusion," where the best lambics are blended with a top-fermented brown ale. This beer is matured in oak barrels. So I guess this beer might not be a straight up Oud Bruin, and might be a blend of Oud Bruin with Lambic? Eh? 

Bourgogne des Flandres

In low light, this beer pours a dark brown/plum/raisin color, with 2-finger's worth of foamy/soapy tan, soda-colored head. Head retention is surprisingly good on this...with about a pinky's worth of soapy/creamy foam hanging around. In bright light, this beer is a swapy orange color, with a ton of tiny bubbles streaming upwards. This is very effervescent. The head still has a really nice reddish-brown color in bright light.

This almost smells like a Dubbel that crashed into a Bretty brown ale. I'm getting brown sugar, worn leather/band-aid, clove, nutmeg, cinnamon, and other spices, and some big candied/perfumey dark fruits; raisin, plums, apples, other stone fruits. There is a hint of vinegar and tart/sour, but it's very subtle and mild. It's really fucking sweet...like cherry cola. Maybe a touch of oak/wood?

There is virtually no sour or funk in this, with assertive cherry cola sweetness just blasting your palate. You get cherry cola, sweet sugary caramel, sugary vanilla, and maybe a dash of wood. The finish sort of dries out with some wood, and maybe some elusive spices dance around in this, but this is one-note, and it plays that note hard. This sort of reminds me of the very underwhelming Petrus Dubbel.

Before I pile on the mounds of hatorade, it is worth noting that this beer is likely a blend of an Oud Bruin style ale with a fruity Lambic. I swear I'm getting cherries in here...and they are okay. As I continue to drink this, I'm getting some apples and cherry skins, and hints of tartness. The whole thing has a very rich, chewy mouthfeel, and it's quite thick and smooth. There's some lingering buttery/diacetyl on the finish. Low complexity, good palate depth, lower carbonation and a thicker mouthfeel than I was expecting...this is medium in terms of mouthfeel, and drinks okay for 5.2%. And by "okay," I mean really fucking sweet. Up front is cherry cola, sugary vanilla, sugary caramel; this rolls into a dash of spice, a dash of wood, more sugary stuff; the back end is lingering everything, maybe an elusive flash of hops, more cherry, more wood...not very dry.

Rating: Average 

I'm feeling a light Average on this. This is a one-trick pony. With that said, I bet this would taste great with a scoop of ice cream in it, or if you blended it with a Stout. Hmm...it's way too pricey to justify purchasing again (imo), at around 13-17 for a 750ml bottle. Fuck that. You could pair this with a red sauce...I'm tasting a meatball sub from Subway, and this would go great with that. But meh. I'd pass on this for now.

Random Thought: I feel a cold coming on. FML. Sleep time.

Firestone Walker 16 (XVI Sixteenth Anniversary Ale)

Brewed By: Firestone Walker Brewing Co. in Paso Robles, California

Purchased: 22oz (1 Pint, 6oz) bomber from Cardinal Liquors in Chicago, Illinois; 2012

Style/ABV: American Strong Ale, 13.0% 

Reported IBUs: ?

It's Friday night, so that means special beer. Woo. About Firestone: 

Tonight I'm looking at a beer from the folks at Firestone Walker Brewing. The brewery was founded by brothers-in-law Adam Firestone (son of Brooks Firestone) and David Walker (husband of Adam's sister). The brothers brewed their first beer in 1996, in a small facility rented from the Firestone Vineyard estate in Santa Barbara County. In 2001, the brothers-in-law purchased SLO Brewing Company in Paso Robles, CA, and set up camp. Despite being relatively new to craft beer, the brewery has a ton of accolades, and is known for their Reserve line and their oak barrel brewing system. You can learn more about the history of the brewery here and here. 

I like to read about what goes into the beer I'm drinking, and for that, I tip my hat to Firestone. I could waste a ton of space and time on this post, but Firestone breaks down their Sixteenth Anniversary Ale to a tee. If you're wondering about the Firestone Anniversary Ales, their website states:

"Since founding our brewery in 1996, we have specialized in the rare art of brewing beer in oak barrels. In the fall of 2006, we released a limited edition oak-aged strong ale called 10 to commemorate our 10th anniversary.  The experience was greater than any one of us could have ever imagined.  We now present XVI, our seventh release in what has become an annual autumn rite at our brewery."

The idea behind the Anniversary releases is to create a harmonious blend of various high gravity beers, with an emphasis on oak. The brewery describes a connection to wine making, which is a bit bashful. These are complex blends that should be the envy for any wine fan. This beer is made from 8 different beers aged in 226 oak barrels. The full list is: 

Velvet Merkin (8.7% ABV)  - Aged in Bourbon barrels 
-Traditional Oatmeal Stout (23% of final blend)

OG= 15P FG=5.5 IBU=32.5 Color= Black / 15% Oats / Hopped with 100% US grown Fuggles

Stickee Monkee (12.5% ABV) - Aged in Bourbon and Brandy barrels

-English Barley Wine (22.5% of final blend)

OG=27P FG=5.4P IBU=45  Color=28 / Brewed with Mexican Turbinado (Brown) sugar

Double Double Barrel Ale (14.2% ABV) - Aged 100% in retired Firestone Union barrels

-Double strength English Pale Ale (20.3% of final blend)

OG=25.0P FG=5.1P IBU=30 Color=16 / A Double version of our flagship created by Ali Razi

Parabola (13% ABV) - Aged in Bourbon barrels
-Russian Imperial Oatmeal Stout (10.8% of final blend)                                                                                      
OG=31P FG=8.5P IBU=80  Color=Black / Hopped with Simcoe, Bravo, Styrian Golding and East Kent Golding

PNC (13.0% ABV) - Aged in Tequila barrels 
-American Strong Buckwheat Stout (8.1% of final blend)
OG = 25P FG = 5.0P IBU = 80 Color = 100 / Brewed with Buckwheat

Helldorado (11.5% ABV) - Aged in Bourbon Barrels and Brandy barrels
-Blonde Barley Wine (5.4% of final blend)
OG=24.7P FG=4.5P IBU=24 Color = 8 / Brewed with buckwheat honey & 100% El Dorado hops

Bravo (13.4% ABV) - Aged in Bourbon and Brandy barrels
-Imperial Brown Ale (5.4% of final blend)
OG=26.5 FG=7.7 IBU=35 Color=32 / Hopped with 100% US grown Fuggles

Wookey Jack (8.3% ABV)- 100% Fresh, Dank & Hoppy 100% Stainless Steel 
-Black Rye India Pale Ale (4.5% of final blend)
OG= 18P FG = 3.0P IBU = 80 Color =black  / Extremely hoppy double dry hopped BIPA

The final product, the Sixteenth Anniversary Ale, is 42% Stout, and for the first time in the series' history, features a beer aged in Tequila barrels. Clocking in at 13%, this is a pretty complex and big beer from the get-go. Let's see how the blend stacks up.

Firestone Walker 16

This one initially pours a lighter brown, but quickly fills into some nice black shoes. It's not quite RIS dark, but it's still pretty dark. This one poured with a finger's worth of brown/sandy-gray head, but the head quickly settled into a nice cauldron effect. In bright light, the beer shows its ruby red color, and slightly transparent body. Tiny carbonation is visible in this. There's some nice alcohol legs on this, and the head is clinging with some lacing. 

The aroma is nice, with big bourbon, vanilla, wood, brownie, pecan pie, coconut, hints of sweet hops ala tropical fruits and candied fruits, a dash of tequila, and a ton of vibrant spirit-esque-ness. Admittedly  the aroma is a touch nondescript. 

Things really kick up in the taste, with a swirl of various components kicking your palate, with big oak, vanilla, caramel/toffee candy, cocoa powder, tequila, hop kick with citrus and grass, and some big boozy complexity on the back end. I'm getting some dark fruits like raisins from the Stout base, with some roast and coffee as well (on the back). I'm also getting some slightly resinous hop kick, with some lemon, Pledge, and some zest. It kind of reminds me of the Griffin's Bow Oaked Barleywine from Sam Adams. I'm getting more tropical fruits now, and tequila...

This beer is very complex, and has really good palate depth. Everything is grounded/brought home around the oak, with sweet oak, wood, and nice sweet malts rounding the whole thing out. This is full-bodied, slightly sticky-sweet, and has lively supportive carbonation. The finish is sticky, dry, and sugary. It's Russian Imperial Stout-like, or comparable to a big Barleywine. It's hard to break this one down, because each sip reveals different layers of fun. Up front is a blast of hops, bourbon, coconut, brownie; the middle rolls into brownie, coconut, caramel, toffee, Stout, dark fruits; the back end is lingering hops, tequila, some roast and coffee, more sticky sugar, oak, wood...

Rating: Above-Average

I'm feeling a Decent Above-Average on this, with my only gripe being that all the layers never really harmonize into sexy jazz. Maybe some time in the cellar will change that...and I do plan to age a bottle for a couple of years. Otherwise, this is a brilliant blend of brilliant beers, and the oak kicks ass. The whole thing comes together very nicely. I would pair this with rich chocolate desserts, a cigar, a burger with super raunchy cheese, or a medium-rare steak with butter on top. At around 20 dollars a bottle, this shit is expensive. If you enjoy craft beer, wine, or blended beverages, you owe it to yourself to check this out.

Random Thought: Is The Cabin In The Woods not the best movie ever?