Jackie O's Pub & Brewery Wood Ya Honey 2017

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

Purchased: 375ml/12.7oz single bottle bought at Jackie O's in Athens, Ohio; 2018 (bottled in 2017)

Style/ABV: American Wheatwine, 13.0%

Reported IBUs: ?

Make me a beautiful barrel-aged Barleywine. 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 bottle for the Wood Ya Honey reads: "Wood  Ya Honey is a wheat wine style ale brewed with generous amounts of local wild flower honey. We aged this beer in bourbon barrels for 10 months, elevating the rich caramel and honey character to luscious heights. Dripping honey comb, marzipan, and raisin come together for a decadent experience. Pour into your favorite snifter, let warm, sip, and allow your belly to surrender in the comforting embrace of craft."

Jackie O's Pub & Brewery Wood Ya Honey 2017

This is an unexpected, murky ass-affair. This is also DAAARKK. I guess I was expecting something a few shades lighter, since wheat wine and all. I was wrong. The aroma on this is pretty much as advertised on the bottle: rich bourbon, raisins, some wood from the barrel, honey and caramel sweetness, some birthday cake sweetness that transitions into more of a fruit cake, marzipan, and honeycombs.  

This is a weird beer in the sense that the malts totally succumb to the barrel and the bourbon. Wheat malt bases are already paper-thin...and this drinks like something that has been cellared for 4-5 years. It's like that oxidation thinness. Only this doesn't have the sherry and port, but instead is dripping with honeycomb sweetness, mountains of caramel, and bourbon for days. 

I guess this is a vehicle for the honeycomb bourbon. It drinks thinner than I would expect...and again, I kind of attribute that to the wheat malts. It's a REALLY interesting profile. I would contrast this beer to something like Two Brothers Bare Tree or the Bruery's White Oak. Both of those beers tend to lean towards the fruitier side of wheat with more apple notes. Then there are beers like Revolution's Ryeway which are sweet, honey-forward, and thick as all fuck. This is sweet, but in the realm of bourbon/honey/marzipan. And it lacks the malt-T H I C N E S S in other similar beers. Ergo, wheat malts + bourbon. Up front: bourbon, raisins, kisses of wheat; the mids roll into really nice raisins and honeycomb, with some figs, marzipan, and caramel; the back end is a wild barrel ride with lingering bourbon. Palate depth and duration are good, complexity is good. I'm just not sure about the wheatwine thing?

Rating: Average (3.5/5.0 Untappies)

I'm feeling a Strong Average on this. This is good stuff, but it falls in a weird category for me. This is not what I look for in a Wheatwine (see my other Wheatwine reviews for what I would consider reasonable style examples). And if I'm looking for a BA Barleywine, I feel like there are a lot of other beers (like Ryeway) that I would rather drink... 

 

Then again, this is a very interesting brew in the sense that it really brings out the barrel, the bourbon, and the spirit. The holy trinity, if you think about it. I wouldn't kick this beer out of bed, I just wouldn't wife it. 

Random Thought: https://youtu.be/QLKX-VKmUM8

Revolver Brewing Blood & Honey American Ale

Brewed By: Revolver Brewing, LLC in Granbury, TX  

Purchased: 12oz bottle generously gifted to me; 2015 

Style/ABV: American Wheat Ale/Fruit Beer, 7.0%

Reported IBUs: ?

Tonight's beer was generously gifted to me, and I am excited to try it. This is a strong wheat beer described as an "ale brewed with blood orange peel, honey & spices. The bottle reads: "An unfiltered, deep-golden ale brewed with malted two-row barley and wheat. Finished with blood orange peel, Texas hone, and a blend of spices." 

The Revolver Brewing Company is a brewery based out of Granbury, TX. The brewery was founded by father and son, Ron and Rhett Keisler, with master brewer and cicerone, Grant Wood. The brewery uses in-house water from their own well, and incorporates seasonal ingredients into their beers. For more info, check out the brewery's website or Facebook page. 

As noted above, the Blood & Honey is an American Wheat Ale, brewed with malted two row barley and wheat. The beer is finished with Blood Orange zest, local Fall Creek Farms Honey, and other spices.

Revolver Brewing Blood & Honey American Ale

This pours into a juicy, unfiltered, orange-yellow body. It's murky and there is yeast sediment; it looks like orange juice and for all intents and purposes it might as well be. There's a firm white head that sticks around and will continue to stick around, as you'd expect with a wheat beer. It's purdy and if you like murky ass Saisons and rustic Wheat beers this is going to be right up your alley.

The aroma on this beer is overwhelmingly spice, with pretty pungent allspice, a little lavender, and maybe something in the realm of cardamom. Beneath the waves of spice is a nice dose of orange peel, which does come through on the aroma. The faint hint of malt on the nose suggests wheat beer, but it is blunted. 

I am instantly reminded of two beers: Jackie O's Paw Paw Wheat, and the Blue Moon Grand Cru. But this is better than both of those beers. For starters, it isn't a train-wreck, so it is an instant improvement upon the Blue Moon swill. Second, it is a bit lighter than the Paw Paw Wheat. I'm getting a really nice orange note, with lots of gentle spice. The spice leans towards allspice and flower/floral notes, with some cardamom in the mix. It reminds me of Blue Moon's Belgian White, and I would probably call this beer a White/Witbier if you handed it to me in a blind tasting. It's actually really nice, with orange peel and orange notes that continue to open up as you drink the beer. It's a real orange note, and I taste actual orange zest. The wheat malts ground the orange flavor, so this never drifts into a mimosa. The spice in the taste is much more mild than the spice in the aroma, which is a good thing. All things considered...I would classify this as a Witbier, and I would say it is really well executed. 

This beer is growing on me as I sip it. I'm not getting any of the mentioned 7% alcohol in the taste. This beer is medium-bodied with low carbonation that hits your tongue towards the mid palate. Palate depth is where I want it to be, and this is actually fairly complex. THIS ISN'T REFRESHING, per se. And should it be? Not at 7%...right? The carb, body weight, and heavy wheat malt finish never hint at summer beer to pound back while on the patio. I would definitely drink this in the summer, but this is truly the middle ground between something you would chug and something you would sip on. It opens up with lots of citrus peel, orange zest, and hints of grapefruit and mimosas up front; the mids roll into the spice and carbonation, dialing up some citrus zest, cardamom, tingly carbonation, champagne notes, and light allspice; the back end drops a healthy dose of wheat malts, and you get that hint of honey. The honey probably helps to weigh this beer down, and it feels like a beefed up Witbier in many respects.

Rating: Above-Average (4.0/5.0 Untappd) 

I'm feeling a Strong Above-Average here. Witbiers are not my style but this beer would certainly change my mind. It's really executed with finesse and has a refined quality about it that is hard to appreciate unless you have consumed a lot of different beers. It's clear that Revolver Brewing has a deft hand and they know how to infuse strong flavors like spices into their beer without turning it into a shit show. I would reach for this beer in the summer and treat it like a glass of sweetened iced tea. Something to sip on. I could also see this beer pairing well with a fruit salad, white fish, ceviche, and other summer foods.

Random Thought: I actually think this is a perfect "Texas" beer. It feels Texas to me.

Fantôme de Noël

Brewed By: Brasserie Fantôme in Soy-Erezée, Belgium   

Purchased: 750ml bottle bought at Binny's in Naperville, IL; 201??? (pre-2013)

Style/ABV: Saison/Farmhouse Ale, 10.0%

Reported IBUs: ?

The best part about Fantôme is definitely the part where they don't date their beer bottles, so you have no idea what vintage you are drinking. I'm not even being sarcastic, it's all part of the mystery and intrigue. About Fantôme: 

Fantôme is a brewery based out of Soy, Wallonia, Belgium, that was founded in 1988 by the mad man and mastermind, Dany Prignon. The brewery is located in a crumbling farmhouse in the Marche-en-Famenne district of Luxembourg province, and Fantôme's beer just might be more popular in the United States than it is in Belgium. Dany brews one type of beer: Saisons/Farmhouse Ales. Each of his Saisons have a unique twist, and he often brews his beers using herbs, spices, juices, and other off-beat ingredients. Their website is so hardcore it only comes in French, but check it out anyway. 

The Fantôme de Noël is Dany's Christmas Ale, brewed with all sorts of weird spices and who knows what. This one has been sitting in my cellar for a few years now, so it has some age. This was also a beer that I picked up circa 2012, I think. The beer was on clearance at Binny's for a discount price, so this may be a 2011 Vintage or older.

Fantôme de Noël (after cleaning up the spilled beer on the counter)

At any rate, opening this bottle resulted in a gushing explosion that continued for quite some time. Nothing to see here, as the beer settles into a dark red body. There are a few fingers of dense, web-like head, and the head soaks up some of the reddish and amber tones. This beer is unfiltered with obvious yeast sediment floating around. The rising carbonation from the gushing bottle is impressive, as I had to pour quite a bit off to get it to stay in the bottle.

The aroma on this beer is magical barnyard and farmland like nothing I have smelled. This reminds me of some of Jolly Pumpkin's stuff, only much better. There is hay, grass, horse blanket, complex caramel notes, pineapple, sweet lemon, tropical fruit, light tartness, and tons of funk. Honestly, the aroma is divine.

This is impressively light, especially for 10%. It doesn't really conjure up images of Christmas, but it does taste like the Belgian countryside. Actually, this is pretty nuanced, with Orval-like Brett funk, pineapple, lemon funk, and notes of raisins and deeply melded caramel. As this warms up a bit, the funk gets all lemony, with wheat notes, intense Brett funk ala Orval, and some notes that suggest dry hops but at this age and time are probably Brett. The Brett notes in here are surprisingly friendly, with nice tropical-fruit and wheat and dry hop-like funk. This never goes full band-aids or butcher shop or leather. 

At 10.0%, this is dangerous stuff since it drinks like a 4.0% Farmhouse Ale. This is legit stuff...what all Saisons should strive to be. People give Jolly Pumpkin a lot of hate and shit, but their beers really do remind me of Fantôme at times, which is my shout out to the Midwest. At any rate, this is a medium-bodied, highly carbonated, refreshing beer. Palate depth is fantastic, with tons of body from what I assume are wheat malts, and tons of interesting funk from the dry hops and Brett. I can't confirm the dry hopping, but it tastes like a dry hopped Brett beer. Complexity might be the only knock against this beer....it's definitely simple in some respects. But isn't simple good? Sometimes, you just want a really well done Saison, and there is nothing quite like Fantôme on a good day.  

Rating: Above-Average (4.5/5.0 Untappd)

This is a Strong Above-Average. The complexity holds it back from busting out into that true divine beer status, but otherwise I have no complaints with this beer or this vintage at this time. This is one of the best Saisons I have had in a while, and I have to tip my fedora to Fantôme for being relatively available and awesome....even if their bottles gush and they are hit or miss. You could definitely pair this beer with your typical Saison pairings....chicken, squab, turkey, peppered potatoes, and rustic dishes...if you go more modern think of a leafy burger with cheese, or maybe some pickled things. Honestly though, if you are cracking a vintage 'tome, you should probably just kick back and enjoy the ride.

Random Thought: I think I paid like...10 bucks for this beer?

Pipeworks Unicorn Hits Rock Bottom

Brewed By: Pipeworks Brewing in Chicago, IL  

Purchased: 22oz bottle (Batch #495/496) bought at West Lakeview Liquors in Chicago, IL; 2014 (bottled 08.??.2014)

Style/ABV: Imperial IPA, 9.5%
Reported IBUs: ?

It looks like the Unicorn has finally hit Rock Bottom...pun intended. I guess it is only up from here with this "Imperial IPA brewed with honey and citra hops." About Pipeworks:

Pipeworks has humble roots. The brewery was founded in Chicago in 2011 by Beejay Oslon and Gerrit Lewis. The duo were both homebrewers that met while while working at West Lakeview Liquors. In 2011, they began to raise money for their brewery using the online Internet site, Kickstarter. Olson and Lewis were both educated at De Struise Brewery in Oostvleteren, Belgium. With that knowledge, and the money from their kickstarter, Olson and Lewis created a unique brewery that is smaller in size, and intended to brew smaller batches of beer. The company's motto is "small batches, big beers." And indeed, since the brewery has been around, they've been releasing a lot of one-offs and small batch releases. The goal is to release a new beer every week. You can read more about the brewery at their website HERE.

The bottle of Unicorn Hits Rock Bottom reads: 

"(Read to the tune of the 'Cheers theme song)
Makin' this beer in the world today takes all the
Citra you've got.
Graining out with some buddies sure would help a 
lot.
Wouldn't we like to collaborate.
Sometimes the brewers at Rock Bottom want to go
Where everybody knows their name
And Pdubz is glad they came
You wanna brew where you can see
our troubles are all the same."

The bottle art here was done by Peter Wano. This pours into a deep orange body, kicking up two fingers of caramel/orange-tinted head. The body is hazy and appropriately carbonated, and the head is sticky, leaving lacing and retaining like the hop-fueled monster that it is. This is a nice looking beer, and a true testament to Pipeworks' IPA program. 

Pipeworks Unicorn Hits Rock Bottom

Let me just start off by saying that I have heard really good things about this beer. That is unusual because (1) this beer just came out a few days ago, and (2) this has really limited distribution. Anyway...I believe the hype every now and then, and this one smells like miracles. The aroma is an EXPLOSION of honey, white pepper, citrus zest, citrus spice, and huge grapefruit, tangerine, orange, mango, and tropical fruit. This is bursting at the seam with sweet citrus, resinous and zesty spice, and honey sweetness that backs this up with authority. It's like the child of Hopslam and Zombie Dust.

Like this needs a debriefing of the taste...this is a fantastic explosion of fresh Citra hops, mounted on this candy-sweet honey backbone that contrasts the juicy hops and resinous hop oils. I'm getting honey here that would make Hopslam blush, with giant waves of citrus, orange, zesty hop spice, resinous orange and grapefruit rind, and big tropical fruits and orange sweetness. This has that Lagunitas level of sticky-sweet-dank, while juicing the Citra hops like Zombie Dust. 

Never before has a 9.5% beer been so drinkable. But drink this fresh...this one is only going to drop off with time, although I doubt it will stick around on shelves for very long. I'm happy I opened this now, and not even two days later. Again, the juicy hops and honey sweetness make this incredibly crushable, even though it's sticky-sweet and slightly boozy. This is also one of the best attempts at carbonation from Pipeworks...I've had their under-carbed Citra Ninja and it really did suffer from lack of carbonation. This beer has divine palate depth, with a medium-bodied mouthfeel that is juicy and dank. This isn't exactly complex...it's basically a Citra and Honey hammer. Sometimes you just want to hit nails, though. Up front: dank and juicy Citra hops, resinous spice, tropical fruits, resinous pineapple/peach, grapefruit rind; the mids roll into more citrus, Citra bursting, honey sweetness; the back end trails with dank and resinous hops, white pepper, citrus zest, spice, and nice dryness. Wow...

Rating: Divine Brew (5.0/5.0 Untappd)

I'm feeling a Strong Divine Brew on this...yup. This is the new ceiling for Pipeworks' Imperial IPAs. This is up there with Zombie Dust, is better than Hopslam, and pretty much rocks everything that Pipeworks has done in the Ninja vs. Unicorn series. I know those are fighting words, but seriously....you cannot top fresh Citra. I know it's like using cheat codes in SNES games, but still. This beer is bursting with ridiculous Citra and Honey notes, and begs to be paired with some deep dish pizza (dae Chicago?), or with some spicy boneless wings. If I see another bottle of this, I will not hesitate to pick it up, and you should do the same. But for real, drink this fresh....it's only going to drop off.

Random Thought: As a glassware whore...Pipeworks needs to replenish their online glassware shop.

Engelszell Gregorius Trappistenbier

Brewed By: Stift Engelszell Trappistenbier-Brauerei in Engelhartszell an der Donau, Austrian

Purchased: 11.2oz/333ml bottle bought at Binny's in Chicago, IL; 2014 (2013 Vintage)

Style/ABV: Belgian Dark Strong Ale, 9.7%

Reported IBUs: ???

So I had a really cool Engelszell glass, and then I broke it. FML. Anyway...about Stift Engelszell:

Stift Engelszell is the only Trappist monastery in Austria, and was founded in 1293 by Bishop Bernard (Wernhart), and was technically settled in 1295. The abbey suffered spiritual and financial decline during the Protestant Reformation, until it started to receive support from the Wilhering Abbey from 1618 onward. In 1699, the abbey suffered a disastrous fire, and from 1720 to 1746 the abbey fell into the hands of various administrators. In 1746, Leopold Reichl, the last of Engelszell's abbots, began to rebuild the abbey. In 1786 Engelszell was dissolved by Emperor Joseph II.

According to Wikipedia, in 1925 Engelszell was re-founded as a Trappist monastery by refugee German monks who were expelled from the Oelenberg Abbey in Alsace after World War I. In 1931, Engelszell was again elevated to the rank of an abbey, but in 1939, the abbey was confiscated by the Gestapo. Four monks were sent to the Dachau Concentration Camp, and others were imprisoned or drafted. At the end of the war, only a third of the community returned to the abbey. Sine 1995, the abbot has been Marianus Hauseder, and there are nine or so monks in the community.

In May 2012, the abbey was approved by the International Trappist Association to become the 8th producer of Trappist beer. For more information, check out the abbey's website, or this lovely Wikipedia article.

I had this beer on tap, and I thought it was really good, so let's see how she holds up in the bottle. The Engelszell Gregorius Trappistenbier is a "dark triple" punching in at 9.7% ABV. This one is brewed with water, malted barley, honey, hops, and yeast. My bottle has a bottle-on date of 2013/09.

Engelszell Gregorius Trappistenbier

The beer pours into a hazy reddish-purple/brown body, kicking up three fingers of bready, dense, brown/tan/khaki head. The head doesn't hang along for long, quickly fading into a finger of sustaining suds. There's some glossy alcohol legs and minimal lacing. The beer looks to be hazy, and has that typical Dubbel/Dark Strong body that is probably a hazy reddish-orange color in bright light.

The aroma is a nice blend of dark fruits, medicinal funk, leather, and some Belgian Yeast spice. I'm getting raisins, plums, prunes, some purple grape, leather, peppery clove, medicinal funk, hospital room (<- I know, right?), and lots of Belgian Yeast goodness. Namely the clove, hints of peppery spice, and medicinal funk. It's fruity and earthy, and it has a rustic edge much like the Benno did. 

This is surprisingly nuanced in the taste, with rustic leather and Belgian funk. There are tons of earthy notes and medicinal spice, with leather, clove, hospital room and bandages, peppery spice, and some hints of grain. The beer also features lots of earthy and complex dark fruits, ranging from plums, prunes, raisins, and some darker, overripe cherries. There's definitely some aspects of a stereotypical Quad, with hints of banana, honey, white sugar, and overripe fruits. The booze is well-masked. There's some subtle burnt sugars and caramel in the mix as well.

This is a full-bodied beer, but it's on the lighter side of full-bodied. Palate depth and duration are good, and the complexity is nuanced but present. It's well carbonated and hides the 9.7% very well. It's very earthy and rustic, featuring big spice, leather, and medicinal funk characters, followed by dark fruits, and then some interesting caramel sugars. I like this a lot...particularly as a beer to pair with food. It's very vinous as well. Up front: Leather, medicinal spice and hospital room, and dark fruits (raisin/plums/figs); mid palate rolls into clove, some bready/grainy notes, more spice and funk, a little hop bitterness; back end is fruity, vinous, earthy, leather, dry....nice.

Rating: Above-Average (4.0/5.0 Untappd)

I'm feeling a Light Above-Average on this. This is big, complex beer, and it has a lot going on. I would pair this with strong cheeses, grilled meets, duck, rustic foods, potatoes, carrots, peppery turkey, and big soups and stews. It's a very solid brew, and it's pretty damn available...I like that. I give it a lukewarm recommendation, and yeah. 

Random Thought: I've never been looking forward to Monday more than this weekend! Hoory!

Engelszell Benno Trappistenbier

Brewed By: Stift Engelszell Trappistenbier-Brauerei in Engelhartszell an der Donau, Austrian

Purchased: 11.2oz/333ml bottle bought at Binny's in Chicago, IL; 2014 (2013 Vintage)

Style/ABV: Trappist Ale/Belgian Dubbel, 6.9%

Reported IBUs: ???

Tonight's beer is unique enough, and I was happy to find it sitting on shelves in Binny's. The beer came in one of those holiday gift packs, and the gift pack included two bottles of beer and a sexy Engelszell glass. Without further ado, let's dig into Austria's Trappist brewery. About Stift Engelszell:

Stift Engelszell is the only Trappist monastery in Austria, and was founded in 1293 by Bishop Bernard (Wernhart), and was technically settled in 1295. The abbey suffered spiritual and financial decline during the Protestant Reformation, until it started to receive support from the Wilhering Abbey from 1618 onward. In 1699, the abbey suffered a disastrous fire, and from 1720 to 1746 the abbey fell into the hands of various administrators. In 1746, Leopold Reichl, the last of Engelszell's abbots, began to rebuild the abbey. In 1786 Engelszell was dissolved by Emperor Joseph II.

According to Wikipedia, in 1925 Engelszell was re-founded as a Trappist monastery by refugee German monks who were expelled from the Oelenberg Abbey in Alsace after World War I. In 1931, Engelszell was again elevated to the rank of an abbey, but in 1939, the abbey was confiscated by the Gestapo. Four monks were sent to the Dachau Concentration Camp, and others were imprisoned or drafted. At the end of the war, only a third of the community returned to the abbey. Sine 1995, the abbot has been Marianus Hauseder, and there are nine or so monks in the community.

In May 2012, the abbey was approved by the International Trappist Association to become the 8th producer of Trappist beer. For more information, check out the abbey's website, or this lovely Wikipedia article.

The Engelszell Benno Trappistenbier is a Trappist Dubbel that punches in at 6.9% ABV, and is sold at the brewery or at their online store. Evidently it gets imported into the states as well via bottle, and I've had the Engelszell Gregorius on tap. It was tasty. The Benno (here now pronounced "Beano") is brewed with water, malted barley, honey, hops, and yeast. 

Engelszell Benno Trappistenbier 

The Benno pours into a hazy, honey-amber/dark orange/brownish body, and kicks up three fingers of orange/amber-tinted head. The head is dense and fluffy like a wheat beer, and as it departs there is some nice lacing. Head retention is great. Bright light confirms the swampy and murky but radiant orange beer. It's reminiscent of a Dubbel. There's some nice carbonation storming upwards in this.

This has a really nice, rustic aroma. The aroma is pretty raw and funky, with some dusty leather, Belgian yeast spice phenol, banana, bubblegum, clove, light cinnamon and ginger, wheat malt, some toast, and some peppery spice phenol. There is some fruit aroma lurking in here. Along with the banana, white sugar, and wheat is some cherry, peach, golden raisin, and stone fruit.  

I did pour the yeast into my glass...but I've let it settle for a bit, and I'm still getting a lot of medicinal and herbal twang. This one tastes quite peppery, with tons of peppery phenol, cinnamon, cumin, some Saison-like peppery phenol, and some nice funky leather. I'm sort of reminded of the wacky Saisons from Fantôme, and that's not a bad thing by any stretch. This one is bitter too, with good floral bitterness, bitter peach, and some citrus. The honey does show up, mostly in the back and as part of the body.

This beer is oddly complex, and again, I'm reminded of a Fantôme Saison with the bitter medicinal/herbal/peppery kick, and hints of Belgian funk and leather. This has no wild yeast or Brett in it (as far as I know or can tell). Palate depth is good, complexity is good...it drinks medium-bodied with good carbonation, and the 6.9% is hidden minus some mild warming. You get fruity peaches, Saison-like floral notes, some stone fruit and citrus, and burgeoning phenol and spice up front; the middle rolls into huge phenol and spice, with tons of herbal/medicinal, pepper, funky Belgian yeast, some leather, earthy; the back end continues with the bitter, medicinal, peppery funk...fade to dry. Honey character in the back and in the mouthfeel. Pretty unique...

Rating: Average (3.0/5.0 Untappd)

I really don't know...I'm gonna go with a Light Average, but honestly, I think I might rate this higher and I'll have to revisit this. This is an oddly compelling and unique beer...it's very earthy, spicy, herbal/medicinal, and it has that rustic and wild Fantôme funk with unchecked Belgian yeast and dusty leather. It's kind of...an ugly duckling beer, like a Rottweiler or Pitbull. This beer really does have a ton of character, and the biggest sin here is calling it a Dubbel. A Dubbel...this is not. There's no plums or brown sugar or any of that shit. Yup. I'm gonna quit now, but definitely pick this up and hey, let me know what you think if you happen to read this. Food pairings: rustic, peppery foods. Treat this like a peppery Saison. Peppery turkey, chicken, duck, potatoes, carrots, etc. This is like some Medieval times beer. Recommended. 

Random Thought: I cannot emphasize enough how intrigued I am by this beer...and the Engelszell Gregorius isn't too shabby either. I have another bottle I'm camping on, and I'll check this out again in a few months for a possible re-review. 

Dogfish Head Bitches Brew

Brewed By: Dogfish Head Brewery in Milton, Delaware

Purchased: 750ml (1 Pint 9.4 fl oz) bottle bought at (???? I don't remember) in, IL; 2013

Style/ABV: Imperial Stout, 9.0%
Reported IBUs: 38

Tonight's beer has been on my radar for a long time, and while I'm happy to finally get a chance to try it, I wish I could remember where I got the bottle from. Oh well....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.

The Bitches Brew is part of Dogfish Head's lineup of beers that pay tribute to music. This one was originally brewed in honor of the 40th anniversary of Miles Davis' infamous 1970 album, Bitches Brew. If you haven't experienced Bitches Brew in its entirety, you need to do that. The Bitches Brew beer is a blend of Imperial Stout and honey beer with gesho root. The beer was originally released on June 5, 2010, and has since been brewed several times. 

Dogfish Head Bitches Brew

The beer pours with oil-like viscosity into a cola-black body. The beer kicks up two fingers of rich, dark, bready head. The head has some serious brown/mocha tones, and the head is thick. As the head fades away, a pinky's worth is retaining, leaving glossy alcohol legs, and lots of residual lacing. Bright light confirms much of the same.

There's a lot going on with this beer's aroma....I'm getting chalky notes of chocolate, cocoa, nuttiness, lactose, roast, dark bread/grain, wood, peanut butter...there's a fruity aspect in the aroma, hinting at cherries and citrus, and there's some velvet smooth wood/malts. There's a weird herbal/tobacco/earthy note on the aroma, and a little dab of honey. This smells familiar...I can't place it though. 

So yeah, the taste. It kind of reminds me of the Chicory Stout, only way better. I'm getting coffee, chocolate, chalky/dusty cocoa, chicory, really well-balanced roast and earthy chicory stout, and tons of rich velvety honey, cherry, and bitter hop-like notes on the back. I'm assuming the bitter "hop-like" note is the gesho, which has an earthy, tobacco-like quality. There's some subtle spice, herbal stuff, fruitiness, and bitterness in the mix. The finish lays on some nice honey. But mostly, this beer dials up rich chocolate, coffee, and roast. 

The mouthfeel on this beer is medium to medium-full bodied. The duration is pretty long, and the beer has nice palate depth as you go from earthy roast to a subtle honey coma. There is some subtle and complex booze in the mix, but for the most part this velvety smooth and properly carbonated beer is pretty easy-going. For 9.0%, the drinkability is high. But this also works as a sipper; moderate complexity. Bright earthy coffee and chocolate and roast up front, with hints of herbal/citrus....that rolls into chalky chocolate, roast, cocoa, lactose, woody stuff; the middle has some chicory, tobacco, earthy; the back is slightly bitter, cherry, spice, honey. The finish has fading roast and lays on some honey. 

Rating: Above-Average (3.5/5.0 Untappd)

I'm feeling a Light Above-Average on this. Like fusion jazz, this beer can be -- at times -- a bit muddled. And I guess that's okay. It's also a bit light on the honey, to be honest. I wonder if some time spent aging in the bottle will bring out more of the malt thickfreakness. Otherwise, this beer has fantastic depth in terms of the big roast, chocolate, and coffee flavors it delivers. The gesho imparts some quality earthy vibes, and you just want to grow a bush and bang nubile vixens. Food pairings: ribs and other smoked/grilled/charred meats, dry rub wings, dry chocolate desserts, and according to DFH, chili and spicy curry chicken. I'm going to have to call shenanigans on that last pairing, but I guess I won't know unless I try it (I won't). So you should.

Random Thought: I bought a Randall Jr. After being disappointed that I couldn't land a Bourbon County Backyard Rye or Proprietors, I decided to take things into my own hands. Regular Bourbon County is still sitting on shelves and collecting dust in liquor stores across Chicago. I'm going to infuse some bottles with berries and toasted coconut. Will update with progress and tasting notes when shit gets real, and shit will get real.

Maiden Rock Honeycrisp Hard Apple Cider

Brewed By: Maiden Rock Winery & Cidery in Stockholm, Wisconsin 

Purchased: 12oz bottle from a 4-pack gifted in Maiden Rock, WI; 2013 

Style/ABV: American Cider, 6.8%

Reported IBUs: ?

The high temperature tomorrow is supposed to be -16F. Wrap your head around that. I should probably be pulling out some obnoxious Imperial Barleywine or something, but I think tonight's duo of ciders/beers make sense in the grand scheme of things. So yeah. About the Maiden Rock Winery & Cidery: 

Maiden Rock Winery & Cidery is a farm and orchard located in Stockholm, Wisconsin. The farm was purchased by homebrewer, Herdie Baisden, and his wife, Carol Wiersma. The apple varieties they planted included apples more typical to southwestern England, apples that are suitable for the production of cider and wine. They opened the winery/cidery in July 2008. For more information check out their website here.

The Honeycrisp Hard is a semi-dry hard apple cider brewed with Honeycrisp apples and honey. Punching in at a surprisingly boozy 6.8%, this one is pleasantly honey-forward and dry.

Maiden Rock Honeycrisp Hard Apple Cider

The appearance is your typical Cider fare. Winey green/yellow, clear, highly carbonated, a finger or two of rapidly-crashing white head...it looks the same in bright light.

The aroma is "ehhh." There's some apple and honey, a dash of sulfur and some weird, banana esters? I don't even know.

This tastes par the course...apples, apple cider, some sweet honey, honeycrisp, and lots of juicy apple juice goodness. It's not bad, but it seems very par the course. 

There's not much to see here...this is light, dry, quite refreshing, and surprisingly not boozy at 6.8%. The honey sweetness and light honeycrisp apple is enjoyable, but this isn't particularly complex. Light-bodied, dry, apple juice and apples up front and in the middle, finishes winey and dry in the back.

Rating: Average (3.0/5.0 Untappd)

I'm feeling a Light Average on this. I'm picking up some white grapes in the mix, along with some white wine notes. Otherwise, this is your typical cider fare. Enjoyable, and especially in the context that I had this cider (on my vacation in the freezing cold), but nothing to seek out with fire. You can pair this with anything that goes well with apples, white grapes, cider, and white wine. You could even flirt with pasta and a white sauce...but I don't know. It's also a great hot tub cider.

Random Thought: And now for the night cap...

New Glarus Cabin Fever Bock

Brewed By: New Glarus Brewing Company in New Glarus, Wisconsin

Purchased: 12oz bottle bought at Woodman's in Kenosha, WI; 2013

Style/ABV: Maibock, 6.0% 

Reported IBUs: ?

Continuing with the lovely New Glarus beer...about New Glarus:

New Glarus is the rare, gorgeous "Midwest" brewery, founded in 1993 by Deborah Carey, the first woman to found and operate a brewery in the United States. She raised the capital for the start-up as a gift to her husband, Dan Carey, who is New Glarus' brewmaster and co-owner. Dan Carey has a long history working in the brewing industry, including an apprenticeship at a brewery near Munich, Germany and a job as the Production Supervisor for Anheuser-Busch. The brewery began as an abandoned warehouse using old brewpub equipment. In 1997, Dan Carey purchased coper kettles from a brewery in Germany. In May 2006, New Glarus opened their new (current) facility on a hilltop in the village of New Glarus. The facility looks like a Bavarian village, and is gorgeous. The expansion has allowed the brewery to continue to increase their production, and expand their operations. For more information, check out their brewery page or Wikipedia. 

The Cabin Fever is a Maibock (BJCP / German Beer Institute) brewed with honey. Dubbed a "honey bock" by New Glarus, this pale bock beer is brewed with Wisconsin two row barley and European hops. Clover Honey is added in the kettle. 

New Glarus Cabin Fever Bock

The beer pours into a dark, golden body that is almost amber or bronze. Would it be cliche to say it's a honey color? I kicked up two fingers of sticky, just off-white head. The head is sustaining nicely, and there is some nice lacing. In bright light the beer is a transparent golden color, and big carbonation bubbles are popping upwards with a stream of smaller bubbles on the side.

The aroma on this is pretty straightforward. I'm getting big bready malts, some grain/biscuit, and lots of honey sweetness. There's some big toast on the nose, with some Pils/Munich malts, and a hint of mild, floral hops. 

The taste is a good follow through of the nose, with big bready malts driving the beer. I'm picking up some honey, toast and toasty notes, a little bread/biscuit, some raw Munich/Pils malts, and some light fruity hints. I'm also getting some very mild floral/earthy hops. 

This is solid for the style, and very drinkable for the moderate to higher ABV. You don't pick up any alcohol in this, and the bready malts should appeal to all the people that can't stand hoppy beers. The beer is clean, and the mouthfeel is medium-bodied. There's a lot of carbonation to smooth things along. Palate depth is great, and complexity is okay. You get honey and bready/sweet malts up front; that rolls into some toasty notes and more sweet malts; you pick up some light hops on the back, and the beer finishes bready and sweet.

Rating: Average (3.5/5.0 Untappd)

I'm feeling a Strong Average on this, almost leaning towards a 4.0 and Above-Average. This is a notch above being just par the course, as the honey really comes out and defines this beer and makes it memorable. Really good stuff, and the shift towards that bready balance means this would pair well with Winter or early Spring, and German-style food. Good stuff, and a beer I might seek out again from New Glarus if it was available.  

Random Thought: Mmmm...Bockbier. 

Goose Island Gillian

Brewed By: Goose Island Beer Company (owned by AB InBev) in Chicago, Illinois

Purchased: 765ml bottle bought at Evolution Wine & Spirits in Chicago, IL; 2013 (bottled 9/12/2013)

Style/ABV: American Wild Ale/Sour/Saison, 9.5% 

Reported IBUs: 20

I hope everyone had a good Thanksgiving weekend. My weekend was busy, so I'm happy to kick back with some fancy beer. About Goose Island:

Goose Island is a Chicago-based brewery that began as a brewpub on Clybourn, which opened on May 1988. The actual brewery opened on 1995, and is located on the Southwest side of Chicago. The second brewpub, located in Wrigleyville by the Chicago Cubs, was opened in 1999. On March 28, 2011, Goose Island sold 58% of the brewery to Anheuser-Busch. The remaining 42% of the brewery is supposed to be acquired by A-B InBev in the future, and there has been much discussion about the brewery's takeover. On November 16th, founder and CEO, John Hall, announced he would be leaving Goose Island. On January 1st, 2013, Anheuser-Busch "veteran" Andy Goeler will take over Goose Island. Additionally, around the same time as John Hall's departure, resident barrel-program leader John Laffler also announced his departure from Goose Island. There have been many changes regarding Goose Island...so we will see what the future has in store for Goose Island. 

Goose Island's Gillian (formerly known as "Scully") is one of the brewery's "vintage" beers. This Belgian Style Farmhouse Ale is brewed with white pepper, strawberry, and honey. The final blend consists of beer partially aged in wine barrels, and the beer is fermented using Belgian Ale yeast and Champagne yeast. The malt base includes 2-Row, Pilsen, and Torrified Wheat, and this one uses Amarillo hops. Let's glass 'er up and see what we got.

Goose Island Gillian

The beer pours into a hazy, melon/peach/orange-tinted body, and kicks up two fingers of rapidly dissolving white head. The head peaces out, but there's a ton of effervescent carbonation rising upwards and crackling away in this. Bright light confirms much of the same, highlighting a white ring of lacing on the edge of the glass.

The aroma on this beer is super complex, with tons of tart funk, delicious fruit, and vinous white wine. I'm pulling off strawberries, peaches, mandarins, hints of tart/acidic orange, grapes, and berries. There's also some big lactic character on the aroma, with some [?] Brett funk. I'm getting wood and oak on the aroma as well, with lots of wood tannin, and vinous, white wine elements. There's some more orange and mimosas...that's what I'm getting. This smells like mimosas. It must be the champagne yeast.

The taste isn't quite as magical as the aroma, but it is still fantastic. Where the aroma implies lots of fruity complexity juxtaposed with the wine and funk, the taste dials up the malt sweetness, honey, and alcohol. This is still really good, with strawberry, melon, peaches, oranges, and mimosa all showing up in the taste. You also get tons of bready malts and honey. There's pepper in the mix, which definitely goes with the Farmhouse Ale theme, and some very balanced white wine flavors with grape, gooseberry, wood tannin, and some barrel character showing up. The 9.5% is totally undetectable, minus some warming on the back.

This is a medium-bodied beer thanks to the fruity tartness and slightly dry finish. It reminds me of champagne, or a mimosa to be more exact. There's lots of lively carbonation, and it is refreshing. But 9.5%, oh man. That will get you drunk. This is a very wine-like beer, which is not a bad thing at all. More on that in a minute. Palate depth and complexity are both outstanding. You get some tart kick up front, with big orange and mimosa; that rolls into the malts, honey, and bread, with some peppery spice and floral complexity, and more fruits; the back adds some of the wine flavors, and you get the wood tannin. The booze and warming shows up at the end. Good stuff.

Rating: Above-Average (4.0/5.0 Untappd)

I gotta go with a Strong Above-Average on this. I'm not exactly sure what I'm looking for that might take this beer to the next level...maybe some time in the bottle to funk up? That's the thing though, I'm having a hard time justifying the purchase of another bottle. This one was selling for around $30 dollars a bottle....which is understandable given the aging process, and I get that. For me, this is a food beer meant to be enjoyed with a meal. Pair this with some mussels in a white wine sauce, or some calamari, or some white pasta. Seriously, do it. If you don't pair this beer with food, you're going to be missing out. The barrel character and light tartness can cut through oils and cheeses, so go savory and decadent. 

Random Thought: Oh man, the Bears laid an egg today. After today's crapfest, they deserve not being in the playoffs. 

Avery The Beast Grand Cru Ale (2013)

Brewed By: Avery Brewing Company in Boulder, Colorado  

Purchased: Single 12oz bottle bought at Binny's in Illinois; 2013 

Style/ABV: Belgian Strong Dark Ale, 18.0%

Reported IBUs: ?

Ahhh...Avery. What to say about these guys. Avery is a brewery that was founded in September 1993 by homebrewer Adam Avery. You've heard this story before: homebrewer makes awesome beer, homebrewer jumps into the booming craft beer scene with great beer. Between 1993 and now, Avery has expanded numerous times, including bigger tanks in 1995 and in 1997. In 2000, the brewery replaced their brewhouse, and in 2002 more tanks were added, and 2004 marked the second year of Avery's barrel program. Since then, it's been all uphill with more expansion, canned beer, and continued success. To read more, check out Avery's website.

The Beast Grand Cru is part of Avery's The Demons of Ale series, and is one big beer. Dubbed a "Grand Cru," this beer features a grocery list of ingredients. The hop list includes Magnum, Galena, Saaz, Hallertau, Tettnang, and Hersbrucker hops. The malt bill is two-row malted barley, honey malt, and imported Belgian specialty grains (aromatic, pale wheat, roasted wheat, and Special B). In addition to all that, the beer also features Dates, Molasses, Dark Belgian Candy Sugar, Alfalfa Honey, Raisins, Turbinado sugar, and sweet, sweet Rocky Mountain water. This year's release punches in at an insane 18.0% and should age beautifully. 

Avery The Beast Grand Cru Ale (2013)

The beer pours a dark reddish color...talk about carnage in a glass...and kicks up two fingers of tan, Belgian-esque head. This beer is seriously carbonated, and head retention (about a pinky, at the moment) is good for a beer punching in at 18.0%. In bright light, the beer takes on a reddish-orange color, and the head is soaking up some amber tones. This beer is super effervescent at the moment, with tons of carbonation rising upwards in various streams.

The aroma on this reminds me of Dogfish Head's Fort and 120 Minute IPA. There's a ton of fruity, boozy complexity on the aroma. I'm pulling off berries, raspberry, raspberry puree, raisins, weird meat/leather, and tons of perfume candy sugar and turbinado sugar on this beer's nose. There's some rum-like qualities to the aroma, but I don't think this beer has aged to that point just yet. I'm not getting any solvent or fusel alcohol on this, but you know this beer is hot.

WOAH. Fuck me...this beer is huge. I'm drinking this hot with the intention to age a second bottle, but right now the first sip results in an explosion of spicy, boozy fullness...the beer just unravels in your mouth, and finishes with trailing booziness that would make any rum drinker blush. I'm getting some raspberry puree and berries up front, followed by tons of brown sugar, turbinado, and candy sugar. There's some boozy dark fruits in the mix, including plums and raisins, and then the beer veers into HARD Quad territory with overripe fruit booze. The finish is boozy, and then growing heat rises up your throat from your tummy. You get a lot of peppery spice in this from the booze, and some weird, peppery leather/butcher shop shows up from the alcohol heat. 

What we have here, right now, is a beer that's a wee bit one-dimensional. It's hard to say if the 18.0% is going to age into something with more complexity, but at the moment this is mostly hints of fruit, rum, candy sugar, and booze. Obviously, drinkability is low here. This full-bodied beast is a sipping beer through and through. Even if you age this, you're going to want to sip on this. The palate depth is outstanding, but this desperately needs some complexity. You get some berries and fruit puree up front; that rolls into huge sugars, candy sugar, brown sugar, and perfumey booze; the back end is more booze, rum-spice and rum-alcohol, hints of Quad-like dark fruits, and a boozy/warming finish.

Rating: Average (3.0/5.0 Untappd)

I'm feeling a Light Average on this. This beer reminds a bit of the Two Brothers 16th Anniversary Ale. It's like bringing a rocket launcher to a fist fight. Then again...this beer has the advertised rum character going on, and this is definitely a sipper. As a fresh beer, I would only recommend this to be sipped on over the course of a cold Winter evening. As a beer to age...well, age away. I'll echo Avery's thoughts and agree that this beer would pair well with a pineapple upside-down cake, or any other fruity dessert cake. This beer might also work grilled meats. This beer has a niche...but I dunno. I'll have to sleep on this.

Random Thought: I guess BrewDog and Jim Koch brewed a Scotch ale with lobster and crabs in it...and then they made it sour, by sitting nude in the mash. That's super cool. I like to get naked with my fellow, same-sex coworkers (NOT THAT THERE IS ANYTHING WRONG WITH THAT!!!) and make sour beer. Boop.