Snowed In (The Session #108)

The Session, or Beer Blogging Friday

The Session, or Beer Blogging Friday

From Jon Abernathy at The Brew Site who is hosting this month’s Session:

“The theme is “Snowed In,” and I want it to be open-ended. It’s the first week of February—we are solidly in the grip of the winter, which means hunkering down from the cold and, depending on where you live, waiting for warmer days to thaw out the ice and snow. But perhaps it’s one of those winters, where the snow starts falling… and falling… and falling some more, and the next thing you know, schools are closed, there’s four or more feet of snow on the ground—and you are effectively snowed in and not going anywhere.

So what’s next? That is what I want you to write about—as it pertains to beer, of course! …

My birthday is 2/3rd of the way solidly into winter, late in February. People can complain about winter weather all they like—as do I on occasion—but my birthday is during that hell of sleet, rain, ice, snow, freezing winds and everything else that comes with being in the Midwest or Central Oregon in the dead of winter. I used to despise it but now I embrace it. I want it all. And I want all the winter types in February! Now I’m not sadistic; I am perfectly pleased with a day or two of each of the bad kinds of winter weather or even a good gobsmacking by two or three all in one day. Then it can go away. It can, of course, be as nice as it wants; although, admittedly, I’d be a bit freaked out by temps over 60F/15C.

All of that to say, I am fully down with Jon’s topic. And while perhaps not as prepared as I would like “knowing the snow’s coming” we are not unprepared either. Both contingencies will be addressed, as will most of the ideas Jon proposed.

Cold weather beer styles

My cold weather beer styles are pretty much my normal beer styles, although a few specific beers creep in during the colder temps. Imperial stouts and barley wines, barrel-aged or not, are our go-to beers, all year-long. I am not a fan overall of the winter warmer category but a few like Deschutes’ Jubelale and Anchor’s Our Special Ale/Christmas Ale do get put into the winter line-up, at least a couple of each. It also means trying more of them to hopefully find others that can do spicing the way I prefer; not many do. There are also other winter seasonals, such as Deschutes’ Red Chair, that also need a few or more imbibed.

Dip into cellar? Something special?

Here is where we are already prepared. Our cellar is two smaller fridges—4.4 and 11 cubic feet—which are temperature controlled, for which we have a by shelf inventory (spreadsheet). We also—as we buy more beer than we can actually cellar—have several boxes full, all of which is also accurately inventoried. Then there’s the general drinking beer which we do not bother (anymore) to put into the spreadsheet. “General drinking beer” may still be an Impy stout or a barley wine but we simply had no intention of cellaring them when we acquired them; we simply meant to drink them “soon.” We were buying mostly cellar beer for a good while. Had to get that (somewhat) under control. We also used to put every beer into the spreadsheet. We were young. Or something.

So … “snowed in and not going anywhere”? We do have projected dates for most of the cellared beers but we adjust some of the longer, more hopeful, dates based on drinking as we go. Some have definitely moved up across time. We also realized we needed to drink a lot more of them sooner rather than later based on incoming amounts so we are “suffering” our way through that. 😉

I am going to assume this is around my birthday in a couple weeks; thus, as of now anyway, first up would be my last Firestone Walker Double DBA Proprietor’s Reserve Series No. 001 (2012). I drank the previous one February 28th last year and it was freaking ridiculous. It was simply one of the best beers I have ever had the pleasure of tasting and we had a whole 22 oz. bottle to the two of us. I got four of these from our friends at Broken Top Bottle Shop & Ale Café in late 2013 and they have been amazing all along but the improvement along the way has been off the charts! So I have chosen this as this year’s birthday beer. Could change my mind but not thinking I will.

Next up for consideration:

Some of the tasties we are already scheduled to drink soon: 2013 editions of Brasserie Dieu du Ciel’s Péché Mortel, Dogfish Head’s World Wide Stout and Crux’s Tough Love. There are far more coffee stouts than the Péché, like a 2013 BCBS Coffee, a Stone 2013 IRS Espresso and a Founders’ Breakfast Stout. among a few others.

We might finally get on with our Fort George Cavatica Stout tasting. We have 16 oz cans of regular Cavatica Stout from 2014, along with the barrel-aged versions from the last few years: 2013 Rye, 2014 Rum (also 16 oz cans) and 2015 Bourbon (22 oz bottle). Should make for a fun excursion.

I spy a 2014 Firestone Walker Velvet Merkin slotted for sometime in 2016. Snowed in seems like as fine an occasion as any for it.

Perhaps one evening as we’re winding down, we could sip on a Westvleteren XII (2012) and contemplate our moments of good fortune. I still have three of these that I got in the “fix the roof” six-pack.

Like I said, there are others, listed in the spreadsheet or not, but these are some of the more intriguing and, in a few especial cases, better—fully world class—beers that would fit the extended snowbound occasion.

Stock up on go-to beer

Depending on the timing, I would want a case of Deschutes’ Jubelale. This year’s (2015) is my favorite so far. Every time I drank it I wanted another. Sometimes I chose not to but the “but I want another” was strong for me in this year’s Jubelale. The thing is … I only drink this fresh. Same as with Red Chair. And I do mean fresh. If I can’t verify this is only a month old or less I generally won’t touch it. My choice, I know. Saw a 12-pack at Haggen’s (supermarket) the other day (first week of January) for a reasonable price and I had a tough time rationalizing my way into following my own principles. I adore both of these beers but can only drink them for a few weeks each year as if it isn’t fresh it is not the same to me. I am not so much on this level of freshness with any other beers. Not at all. Don’t get me wrong I like fresh beer (and appropriately aged beers, no doubt) but this is some kind of hyperfreshness fetish. But, to me, when definitely fresh, these are both world class beers of the highest order but when not quite fresh anymore they rapidly start to approach “Meh. There’s better beer available in this town/bar/pub.” I don’t want to be there with either of these beers. So I self-limit in an odd way.

Picked up a case of Oskar Blues’ Ten Fidy Imperial Stout end of January. This is currently the wife’s go-to beer whenever I am drinking one of the many things I have around that she isn’t into. I also quite like it and generally leave it to her but with a case I can have a few. We’d been buying it by the 4-packs but realized I should just ask “my guy” for a case. Making that request a couple weeks ago reminded me I have no Anderson Valley Barney Flats Oatmeal Stout in the house either. Went through several cases of that the last couple winters especially as that was my go-to beer. Might need to grab a 6-pack or two and see how it’s tasting. Could need to talk to my guy about that again too.

I have been drinking a boatload of Pelican’s Umbrella Single-Hop IPA with Ella hops from New Zealand as my go-to beer lately. I’ve been loving the heck out of that! Also a bit strange as there are only a few IPAs—of any kind or color—that get me excited. And never one I have bought by the 6-pack! I was so excited when Umbrella was put in 12 oz 6-ers and made year-round. Crazy but there it is. Seems I need a good hop bite with none of that “Is it the roast malts, or the bitterness from the hops/coffee/chocolate/ … WTF is that bitterness?” that we get frequently in many of the beers we love.

Even more lately, I have been drinking Fremont’s Dark Star Imperial Oatmeal Stout in 12 oz cans. Fremont has just recently begun distributing in Bend but I have had several of theirs previously thanks to a local friend, Ryan, who is a big fan of them. In fact, he gave me one of these for my birthday last year. I gave it 5-stars (of 5) and wrote “Very creamy. Fruity. Nice. I like this a lot.” I left out the ridiculous roastiness, the massive mouthfeel during and long after, and the lingering complexity. This is big and chewy and at 8% seems even bigger.

Whoa! just checked Fremont’s website and they say this beer is only available January 1st to February 29th. Oh. Hell. No. Just shot my guy a message. Got a case on its way. This is stocking up on go-to beer, right?

Too late for more Jubelale for me this year but maybe if I truly knew the big one was coming I’d break my prohibition as it would still be a tasty beer, to say the least. I would want a case of at least one of the stouts but preferably the Ten Fidy as we need something Sara is happy to consume without investing lots of thought. Going with the Fremont for now but would not a couple 6-packs of the Barney Flats for something more sessionable and also of Umbrella. Need a little variety in your drinking beer, I do.

Homebrewer

I am a fledgling home brewer so do not yet even have all of the equipment and certainly not any ingredients for brewing up something on the spot—well, that’s a lie as I have a good 3/4 lb or so of Cascade pellet hops in the freezer that were given to me.

I have also not brewed in the snow yet but look forward to it. If I can find a way to make it possible.

I think a nice roasty, toasty porter or stout would be a good match for the weather and goes along with many of my other choices in this post.

“Desert island beer” but colder – snowed in for all of winter

Well … this depends. Is this something available and affordable to me? Is it something I choose for myself or for the wife and I both or something we choose together? Those questions will all influence the answer.

Considering that if it isn’t available to me (for whatever reason) or I cannot afford it (one of those reasons) then I’m not going to get it so we will just forget that blissful group of beers and move on.

I think, as of now, the easy answer is Barney Flats if only I’m choosing and Ten Fidy if I am for both of us, and possibly if we both choose one between us. I would go with the almost sessionable Barney Flats over the not-at-all-sessionable Ten Fidy myself as it would have a bit more range.

If I could somehow get fresh deliveries but only of the same beer I might for go this year’s Jubelale but that’s not really possible over Winter anyway since by then Red Chair has replaced it as a seasonal.

Beer book(s) paired with which beer

Well, there’s the easy answer of the appropriate style with each book in the Classic Beer Styles series from Brewers Publications, for instance Pale Ale with one’s favorite pale. I’m not sure what my favorite pale is although I know I like a few. Poking UnTappd I’m going to have to say either Deschutes Hop Trip, Block 15 Print Master’s Pale, Mazama Oregon SMASH, or Crux The Pale Ale.

I own Pale Ale (Foster), Porter (Foster), Stout (Lewis), and Barley Wine (Allen & Cantwell) (all of which I’ve read) and Vienna, Marzën, Oktoberfest (Fix & Fix) which I have not.

Probably couldn’t get very far at a time with Barley Wine unless sipping very slowly. I’ll leave it to you to choose appropriate beers for these and the following.

Might I suggest some possible combinations for your own consideration:

Boak and Bailey  Brew Britannia with the best approximation [if not in the UK] of English beer, preferably a sessionable one, that you can achieve in your location. Actual British beer would be preferable, with something from one of the upstarts even better. Perhaps you ought sit in your local and enjoy your beer there while you read it. That would be my choice. [Learned to read in bars in college & grad school, basically across my 40s. “Retired” from the Army and started college full-time to finish undergrad degree and eventually grad school.]

Patrick Dawson – Vintage Beer with anything cellared for over three years.

Sam Calagione – Extreme Brewing with some Dogfish Head Palo Santo Marron, or one of their other off-centered beers [same issue as Barley Wine above, though].

Terry Foster – Brewing Porters & Stouts with tasty porters or stouts or an assortment of the various sub-styles if your tastes are eclectic enough. Mine are. I can appreciate a well-made porter or stout of any origin.

There’s also the Brewing Elements series from Brewer Publications:

Stan Hieronymous – For the Love of Hops with a nicely hopped (whatever that is for you), hop-forward beer, with either your favorite hops or some of the newer German varieties or anything from New Zealand.

John Mallett – Malt with tasty malt-forward beers.

Chris White & Jamil Zainasheff – Yeast with tasty yeast-driven beers. [not yet read]

John Palmer & Colin Kaminski – Water with, well, not sure what a water-forward beer would be, but tasty beers where the style is heavily-dependent on the water profile seems a good start. [not yet read]

Then there are potentialities like working your way style-by-style through some of these:

Mirella Amato – Beerology [read, not yet reviewed]

Garrett Oliver – The Brewmaster’s Table

Jeff Alworth – The Beer Bible [read, not yet reviewed]

Randy Mosher – Tasting Beer

Brian Yaeger – Oregon Breweries (or your own state/region) with a selection of Oregon (or other “district” as appropriate)  beers

Jon Abernathy – Bend Beer [still need to do a proper review of this]

Pete Dunlop – Portland Beer (or your city)

Joshua Bernstein – The Complete Beer Course [not yet read]

Michael Jackson – Michael Jackson’s Great Beers of Belgium with as many of the great beers of Belgium you can (easily) get to hand. [not yet read]

Leaving the easy to come by—self-evident—beer-related pairings:

Anne Brontë – The Tenant of Wildfell Hall with some “home-brewed ale.”

“‘Sine as ye brew, my maiden fair,
Keep mind that ye maun drink the yill.’*”

“From ‘Country Lassie’, a song by Robert Burns (1792). ‘Sine’: then; ‘maun’: must; ‘yill’: ale (Scots dialect). Cf. the proverb, ‘As they brew so let them drink’ (ODEP, 85).” 227/433

If you are still reading, thanks. Sorry for going on so long but I was inspired by Jon’s topic, even if it was mostly meaningful to me.

Fort George Festival of the Dark Arts

This weekend Sara and I made a ‘quick’ (~7 hours each way) trip to Astoria, Oregon to attend the Fort George Brewery Festival of the Dark Arts, “A Carnival of Stout.”

Fort George, along with other breweries, has declared February as Stout Month. Seeing as February is my Birthday Month I consider this a wonderful declaration! They have many of their own stouts on tap all month along with having quite a few guest taps. But it all comes to an orgiastic head during Zwickelmania when Fort George hosts the Festival of the Dark Arts. Forty-seven stouts (47!) all housed in one brewery campus! They had 14 of their own stouts and the rest were guests. There was also lots of arts and artists present, tarot card reading, tattooing, blacksmithing, music, fire dancing, music and other diversions.

The Fort George Public House during the Festival of the Dark Arts

The Fort George Public House during the Festival of the Dark Arts

Art on the Taproom wall at Fort George

Art on the Taproom wall at Fort George Brewery

The event was hosted across Fort George’s brewery and public house and went from 2 – 10 pm on Saturday. We got up early on Saturday morning—well, not really as we always get up early, but we did get moving and left the house early and drove up to Astoria. We left around 7 am and arrived about 2 pm. We checked into our Air BnB and got our stuff together and walked the 12 blocks—mostly downhill—to Fort George.

Our Festival of the Dark Arts glasses

Our Festival of the Dark Arts glasses

Entrance was free but a cool glass mug for drinking from was $8 so we each dropped a $20 bill on a mug and 12 tokens. Some of the stronger and usually the barrel-aged stouts were 2 tokens per 3 oz. pour but most were only 1 token.

Fort George Brewery Festival of the Dark Arts token, both sides

Fort George Brewery Festival of the Dark Arts token, both sides

Sadly, we seem to have lost our Festival map which had descriptions of all of the stouts. The webpage announcing the lineup does at least profile the Fort George beers. I do know which ones we had and in what order as I was writing them down. Some people thought that was too organized but they also usually thought I was making tasting notes. I knew better than that! I simply recorded the names.

Almost all were good but there were one or two I wasn’t overly fond of, and there were a couple of the bourbon barrel-aged ones which tasted more like someone had poured a shot of bourbon in a stout; not all, just some.

Barrels at Fort George Brewery

Barrels at Fort George Brewery

The following list comprises the 21 (out of 47 available) stouts that we sampled, all in 3 oz. pours:

  • Bison Organic Chocolate Stout
  • Fort George Squashed Stout
  • HUB Army of Darkness (bourbon bbl-aged)
  • Fort George Kentucky Girl
  • Fort George Viva La Stout
  • Great Divide Espresso Oak-Aged Imperial Stout
  • Block 15 Super Nebula
  • Fort George Meeker’s Mark Stout
  • Fort George Polish’s Black Walnut Stout
  • Astoria’s Bad Ass Stout
  • Laurelwood Bbl-aged Moose & Squirrel Stout
  • Boneyard Bbl-Aged Suge Knight
  • Elysian Omen
  • Fort George Three Wisemen
  • Stone 2008 Imperial Russian Stout aged in bourbon barrels
  • Burnside Red Light District Stout
  • Lucky Lab Pavlov’s Russian Imperial Stout
  • Fort George Bourbon Bbl-Aged Cavatica
  • Fort George Coffee Girl
  • McMenamin’s Whiskey Bbl-Aged Terminator
  • The Abyss

I liked the Bison and I quite enjoyed the Fort George (FG) Squashed. It had a sort of “bright” taste to it the I liked. The FG Viva La Stout was a Mexican chocolate stout with cinnamon, vanilla and almond. If you had told me it was a milk stout with almonds I may well have said, “This is interesting.” All I could taste was sweet almond and stout and perhaps a hint of vanilla; no chocolate or cinnamon. It really needed those flavors to give it some balance. The Block 15 Super Nebula we had last year at The Little Woody and were disappointed when it was recently released but not sent to Bend (I emailed Block 15 to enquire) because we both thought it was the best beer at The Little Woody. Thus, we were happy to get to try it again. Sara still thought it was amazing; I thought it was excellent but have since had 2 to 3 better stouts in the intervening months.

Fermenters at Fort George Brewery

Fermenters at Fort George Brewery

Astoria’s Bad Ass Stout was quite drinkable but I wanted more from it with a name like that. The Laurelwood Bbl-aged Moose & Squirrel was quite tasty. The Boneyard Bbl-Aged Suge Knight wasn’t hitting the right notes for me this weekend. I have tasted this version in a small taster before and enjoyed it a bit more and I have spent a (very) recent evening nursing a non-barrel aged Suge Knight in a large snifter, which was exquisite. [And what is with the name of this beer? I have seen it spelled in probably 6-8 different ways, including a couple of different ways from the brewery.]

Tap Handle for a Fort George stout

Tap Handle for a Fort George stout

I would say that the Elysian Omen let me down but that’s only partly true. I generally like Elysian beers and I find their Dragonstooth to be quite toothsome. But the Omen is one of their 12 Beers of the Apocalypse from last year (2012) and I have had 3 of those so far and have not been impressed by any of them. The Omen is a Belgian raspberry stout. I am not a big raspberry fan but I have had a couple raspberry stouts that I found incredible. I am also a huge Belgian beer fan, having lived there for over 3 years. This just did not work for me, though. I do have a sad over the whole 12 Beers of the Apocalypse as if you’re going to go all out and have a line with that name then they best be incredible beers. The Stone 2008 IRS was incredible! The Burnside Red Light district, a strawberry stout, was quite drinkable but definitely a once in a while taste. The Abyss was, well, The Abyss; appropriately named.

Fort George Brewery courtyard at night with blacksmithing and fire dancers

Fort George Brewery courtyard at night with blacksmithing and fire dancers

Fort George descriptions:

  • Squash Stout, — 6.7% butternut and acorn squashes
  • Kentucky Girl — Coffee Girl on bourbon barrels, ONE KEG LEFT; http://www.fortgeorgebrewery.com/beers/occasionals/kentucky-girl/
  • Viva La Stout — 7.6%, mexican chocolate stout, cinnamon, vanilla, almond
  • Meekers Mark — 8.0%, oatmeal stout on Maker’s Mark barrels
  • Polish’s Black Walnut Stout — 6.4%, 6 lbs of walnuts – nutty, toasty
  • 3 Wisemen — 9.9%, whiskey, rum, and tequila barrels Oatmeal Stout; http://www.fortgeorgebrewery.com/beers/occasionals/three-wisemen/
  • Bourbon Bbl. Cavatica — 2 months on Makers Mark barrels
  • Coffee Girl — “strong malty chocolate profile” oats, malts, molasses; http://www.fortgeorgebrewery.com/beers/seasonal/coffee-girl/

These are the Fort George ones we did not try:

  • Campout Stout — 7.0%, dark chocolate, caramel, marshmallows
  • Rye Whiskey Bbl. Cavatica Stout — 9.2%, barrels for 6 months, special for festival
  • Long Dark Winter — 5.8%, milk stout with oatmeal
  • Murky Pearl — fermented with oysters, salty ocean; http://www.fortgeorgebrewery.com/beers/occasionals/murky-pearl/
  • Cavatica — 8.8%,
  • Spank Stout — honey malts and 30 lbs of roasted peppers – Spicy!

We had a grand time, met some folks, got our tarot cards read, got some brewery/festival clothing, and brought home a four pack of the 2013 Barrel Aged Cavatica Stout which has been aged in Heaven Hills Rye Whiskey Barrels, some of which will be cellared.

Fort George Cavatica Stout aged in Heaven Hills rye barrels

Fort George Cavatica Stout aged in Heaven Hills rye whiskey barrels

We are hoping to make this an annual tradition for us—weather depending, it is a 7-hour drive in February—although we hope to extend it a few days for a more leisurely pace and to allow for more sightseeing and experiencing of the local culture(s) along the way. We also are thinking of trying to volunteer at the Festival next year.

One of the many volunteers hard at work

One of the many volunteers hard at work

And on that note a big “Thank you” to Fort George and their staff and another even bigger one to all of the awesome volunteers who made this thing work so smoothly!

A few more photos follow. FYI: photos are not in the order taken.

A very important sign in the courtyard the next morning

A very important sign in the courtyard the next morning

The Fort George Brewery courtyard the morning after the Festival of the Dark Arts

The Fort George Brewery courtyard the morning after the Festival of the Dark Arts

The Fort George Public House façade and the Blue Scorcher bakery

The Fort George Public House façade and the Blue Scorcher bakery

The Fort George building, 1924, home of the Fort George Public House and the Blue Scorcher bakery

The Fort George building, 1924, home of the Fort George Public House and the Blue Scorcher bakery

Happy International Stout Day, 8 November 2012

I was informed by Untapped via twitter (@Untappd) a day or two ago, that today is International Stout Day. (@StoutDay)

Now that’s a holiday made-to-order for Bend!

OK, our stout scene is a little weak here in the Pacific Northwest what with the overemphasis (thankfully, tapering I believe) on IPAs. But. Weak or not, we do have some amazing stouts around. Most are special issues and more seasonal issues but there are a few very good stouts available year-round.

I will most definitely be participating this evening by: 1) enjoying a delicious stout (or two), and 2) checking into Untappd to get my Stout Day badge, and 3) writing this post.

Which stout(s) will I drink? Let me check my cellar and fridge.

I could always have an Obsidian Stout from Deschutes but I only have it in 12 oz. bottles and, honestly, even though I really like Obsidian it tastes like crap out of a 12 oz. bottle. I also have bombers (22 oz. bottles) of the following: Widmer Bros. Series 924 Milk Stout, Elysian Dragonstooth Stout, Oakshire Overcast Espresso Stout, and HUB (Hopworks Urban Brewery)Organic Survival 7-Grain Stout. I have previously had both the Dragonstooth and the Overcast and they are pretty good in my opinion. I have yet to taste the Widmer Bros. or the HUB.

I think I’ll go with the Survival 7-Grain seeing as tomorrow I’m participating in Twitter vs. Zombies for DigiWriMo. Seems like fueling up on some serious grains might be useful. 😉

I truly wish we had a Midnight Sun Berserker Imperial Stout. We had it off tap at Broken Top Bottle Shop, down the street from us, and it is better than any beer has a right to be! Seriously. We are trying to get our hands on a bottle or three and we are hoping Broken Top will get it again, and they are trying. Even Sara wants to give the Berserker 6 or more stars on a 5 star rating. It truly is that damn good on draft. Then again, I simply could not drink beer that amazing (or strong 12.7%) on a routine basis.

I have now mentioned Untappd and Broken Top Bottle Shop and I want to talk about them some more.

Untappd: Drink Socially is a website and an app (multiple platforms. I believe) that my friend Jenny turned me onto a couple months back. You can use it for keeping track of the beers you drink, keep a wish list, follows breweries, check into the locations you drink at, rate & describe the beers, upload photos of your beers, friend people, and so on. Of course, one earns badges for assorted beer drinking activities. I like it.

Broken Top Bottle Shop & Ale Café is our neighborhood drinking and eating establishment. It is the closest to us at the other end of our street; a nice healthy ~20 min. hilly walk each way. They have excellent vegan and vegetarian food (says the meat eater in the family) and lots of tasty meat-based food, also. They have 10-12 taps from all over which rotate frequently and they have hundreds of beers and a good handful of ciders in bottles that you can consume there or take home. Sadly, their bottles seem to be way overpriced, unlike the rest of their offerings, but they usually have at least one tasty to very tasty thing on tap. They also have wine. They host events and have lots of live music and often these things are free. It is a great and friendly place and we go there more than anywhere else.

Back on October 13th we got ourselves a Trumer Pils. When I checked this beer in on Untappd I got a Trumer Bike & Beer badge and a notification that I was entered to win a Trumer branded beach cruiser bike.

On 3 Nov. I got an email from the CEO of Untappd saying I was the winner! I emailed him back my contact info and am now waiting on Trumer’s marketing folks to contact me. Hard to tell from the picture but it looks like I will soon have a decent bike for around town here. And I needed a bike, too, to become a proper Bendite. What better than a beer branded bike?

So a big thanks to Jenny, Untappd, Broken Top Bottle Shop and Trumer! Social drinking pays off!

I decided to go with the HUB Organic Survival 7-Grain Stout, which has cold-pressed Stumptown Organic Holler Mountain coffee in it. It is pretty tasty but kind of medium bodied for a stout. The coffee is mild in both the nose and flavor.

HUB Organic Survival 7-Grain Stout bottle and glass, which I had for International Stout Day, 8 November 2012

HUB Survival 7-Grain Stout for International Stout Day 2012

Checking this beer into Untappd I, of course, got the International Stout Day (2012) badge but I also got a New Brew Thursday (Level 2) badge for drinking a new beer on three Thursdays in a 30 day period.

I raise my glass to all my readers and wish you a very Happy International Stout Day 2012.

[This post originally appeared on habitually probing generalist on 8 November 2012.]