Porter (The Session #109)

This is my entry for the 109th Session, which I am in fact hosting, on the topic of porter. My post will cover some tasting notes of several different porters. We drank a couple vintages of Bend Brewing’s Lovely Cherry Baltic Porter and I had three different porters from the Guinness boxed set, The Brewer’s Project.

The Session, or Beer Blogging Friday

The Session, or Beer Blogging Friday

See here at Brookston Beer Bulletin for an intro to The Sessions.

Bend Brewing’s Lovely Cherry Baltic

On Sunday, 28 February 2016, the wife and I compared a 2013 and a 2016 bottling of Bend Brewing’s Lovely Cherry Baltic. BBC is the third oldest brewery in Central Oregon and the second oldest in Bend proper. They celebrated their 20th anniversary in 2015 on my birthday, which means they are now over 21.

I respect the hell out of Lovely but it is one of my wife’s favorites, not mine (because of sour cherries). The label states that it is an Imperial porter aged on Montmorency cherries but makes no mention of yeast used. Is it truly a Baltic? Who knows? And it would depend on whose style guidelines you used anyway.

We had a bottle we acquired in October 2013 and another we just got on 13 February during Zwickelmania at the brewery. We asked the brewer’s wife, Jen, about the origins and she asked Ian (the brewer) and they confirmed it was bottled this year, which I assume means it was actually brewed sometime in 2015.

This is a beer that was originally brewed by Tonya Cornett before her departure for 10 Barrel. See this post at New School Beer for a profile of her from shortly after her departure.

For a profile of current head brewer, Ian Larkin, see “Bend Brewing anniversary and profile of Head Brewer Ian Larkin” at The Brew Site.

See Jon Abernathy’s post, “Lovely Cherry Baltic Porter,” also at The Brew Site, to read one of the earliest reviews of this beer and learn a bit about its bottling history.

We compared them head-to-head and tasted them with assorted cheeses, chocolate, and roasted sweet potatoes, apples and pecans.

Two photos of a glass and a bottle each of 2013 and 2016 Lovely.

2013 on left; 2016 on right. artist Ken Knish of Sisters; styled realism of the 1940-60s. http://www.knish-artwork.com/

They were definitely different beers but clearly also the same beer. The wife, who will be writing her own [guest] post, definitely preferred the 2016 bottling. I guess that means we best drink the other 2013 and the two 2014s and the other “random” one we found in our refrigerator.

For the record, I am not the biggest fan of sour cherries or even cherries, period, although I like the sweeter cherries more. But considering I am not a huge fan that then makes them an ingredient that, while I agree they can work in beer, I am not usually a fan of in beer. Nonetheless, this is a well-executed, award winning, beer.

Awards:

  • 2013 GABF Gold Medal in Aged Beer
  • 2012 GABF Bronze Medal in Aged Beer

I wrote a lot of notes on both of these beers but I just don’t know …

I kept waffling between them depending on temperature of the beer as it varied from cold to warm (and back to cold … as we refilled our small snifters) and as paired with different foods. I started out preferring the 2013 and at the end of the night just when I thought I was preferring the 2016 I decided to drink the rest of it off so I could finish with the last of my 2013. Different in lots of ways but sort of a tie. In the end though I think I prefer the older version. If I had to drink them by themselves and not together then I would choose to drink more of the aged one.

Tasting Notes:

2013

Aroma:

cold: med low sour cherry; med dark fruit

warm: med sour cherry

Color: Clear dark red-brown with dark tan head, extra fine with some small fish eyes, non-persistent

Taste:

cold: Full-bodied and creamy; initially sweet with slight sour bite from cherries, quickly moves to darker malt flavors arriving at chocolate in the swallow. Finishes dry with lingering light-med sour cherry and darker malt flavors of chocolate

warm: Tastes much thinner; but, in fairness, most of the carbonation would have been swirled out at that point. I believe it is a combination of the temperature of the beer and all of the swirling.

2016

Aroma:

cold: dark malts but far from prominent; can’t find cherry

warm: very light chocolate and cherry

Color: Clear dark red-brown (carbonation interfering with visual inspection; head same as 2013

Taste:

cold: Full-bodied and creamy; less sweet than 2013 at beginning; goes into darker malts rapidly; some very light cherryish notes in finish. A bit more bitter; from malt? [Didn’t seem a hop bitterness.]

warm: no notes

They were vastly different with assorted foods:

  • Egmont cheese
  • Beecher’s Marco Polo cheese
  • Rosey Goat cheese (rosemary): No! enhances soapiness of the rosemary
  • Roasted sweet potato
  • Roasted apples
  • Roasted pecans

The 2013 was more complex than 2016; while in the 2016 the cherry, which was very subdued, came out nicely with assorted foods.

Again, I have the utmost respect for this beer but the cherry is not my thing. Give me BBC and Ian’s Big Bad Russian or The Raven Baltic Porter or Currant Volksekt or Salmonberry Sour or Ludwig German Pilsner. Ludwig is one of the very best Pilsners available in Bend, which is something with Crux’s amazing Pilsners available here, which also makes it extremely good. Period.

Guinness The Brewers Project Taste-Off

We saw our friend, Ryan Sharp, at Broken Top Bottle Shop & Ale Café last Friday evening and he told us Costco had Guinness’ The Brewer’s Project 18-pack in and he had only tried one so far but was looking forward to the other two. I went to Costco Saturday morning and got one.

Picture of a carton of Guinness' The Brewers Project box

Here’s an article about this project at Ad Age.

And here’s a 0:30 video from Guinness, which truth be told irked me after giving up an exact birthdate for age verification. In particular, my gripe is that that is it for info available there. Um. OK.

Photo of description of the beers on the carton

Yes, they used “brewers,” “brewers’” and “brewer’s” and they left a period off one description. Grammar? Sort of. Sad they can’t get the name standardized.

Dublin Porter [1796]

ABV 3.8% “Dublin Porter is inspired by a reference in our historic brewers’ diaries dating back to 1796. It is a sweet and smooth beer with subtle caramel and hoppy aroma notes and burnt biscuit finish.”

Aroma: Sweet; very light grape. Slight tang emerges as warms.

Color: All are about the same color but lighting was also sub-par; very light tan, fine-bubbled head, non-persistent.

Taste: Very slightly vinous, very light smoke, definitely light tang?, very light grape; finishes very lightly sweet and then dries out long. Thinnest of the three.

West Indies Porter [1801]

ABV 6.0% “A style with origins from our brewer’s diaries dating back to 1801, West Indies Porter is complex yet mellow, hoppy with notes of toffee and chocolate”

Aroma: Light smoky sourness.

Color: All are about the same color but lighting was also sub-par; light brown, fine-bubbled head, non-persistent.

Taste: Light but lingering smoke; med dry finish with light astringency. Light chocolate as warms.

Guinness Original [1800s]

ABV 4.2% “Guinness Original is the closest variant to Arthur Guinness’ original stout recipe and was first introduced in Dublin around 1800’s as a premium porter. Still sold today in the UK as Guinness Original, this brew is very similar to Guinness Extra Stout. It’s hoppy, roast and crisp with a bittersweet finish.”

Aroma: Very light chocolate. Extremely light grape as warms.

Color: All are about the same color but lighting was also sub-par; fine-bubbled head, non-persistent, in between other two in color

Taste: Creamiest [mostly due to carbonation]; very light sweetness and extremely light tang across middle; finishes with hint of chocolate, med dry but sweeter than West Indies Porter. Very light astringency and mild chalkiness late in the finish.

Comparison. Color of the beers and all aspects of the head were pretty much the same with the biggest, yet still small, difference in head color. As for body, all were very similar yet different.

None of them are really that good but they are respectable. I will most likely use the remaining 13 for cooking with unless I have a friend visit who simply must taste them.

Concluding thoughts

I am looking forward to seeing everyone else’s thoughts on porter and in how they interpreted the fairly wide-open prompt.

I adore some porters and if you include stouts as forms of porter, as Terry Foster and Martyn Cornell do, then I love lots of them but I much prefer some forms of porters and stouts to others, to say the least, and even then I don’t love every example within each sub-style. As for “regular” porters I prefer them to be sliding into stout territory in body and roastiness along with a slightly broader range of bitterness acceptable.

Even if none of these are my favorite examples within their various sub-styles I quite enjoyed spending some time tasting and comparing all of them while trying to work on my sensory perceptions and translating those into words. Usually a good exercise.

See you in a couple days with a Session #109 Roundup post. Cheers!

Holiday Beers (The Session #106)

This is my entry for The Session #106 with the topic of holiday beers; hosted at by Jay Brooks at Brookston Beer Bulletin, which is the home of The Session.

The Session, or Beer Blogging Friday

The Session, or Beer Blogging Friday

The prompt

So for this Session, write about whatever makes you happy, so long as it involves holiday beers.

Discuss your favorite holiday beer.

Review one or more holiday beers.

Do you like the idea of seasonal beers, or loathe them?

What’s your idea of the perfect holiday beer?

Do have a holiday tradition with beer?

Are holiday beers released too early, or when should they be released?

Do you like holiday beer festivals?

Those are just a few suggestions, celebrate the holiday beers in your own way. Happy Holidays!

General thoughts

I seem to have a somewhat fraught relationship with “holiday beers.” I’m going to talk about some generalities, some specific beers, and then answer Jay’s questions in the prompt.

This is what I recently wrote in a post about McMenamins’ 2015 Kris Kringle:

“Shortly after moving to the Pacific Northwest a couple years ago I looked forward to trying different winter warmer beers. I have gotten over them as quickly as I have pumpkin beers. Actually, I like some pumpkin (and yam) beers. What I pretty much despise are pie beers. Use the freaking pumpkin to flavor your beer. Keep the f’ing spices out of pumpkin beers though. I guess if you like Creme Brulee Stout and its ilk then have at it. But I think pie beer sucks.

Many, if not most (I’m betting), winter warmers are the equivalent of pie beers. Full of spices that are good for a sip or two but become gagging if I have to contemplate more than a couple ounces of said beer. Can’t stand beer like that.”

So my basic stance is “Um, no.”

But I followed those paragraphs up with “This is NOT one of those winter warmers.”

I also keep trying pumpkin, squash and yam beers and hoping they aren’t pie beers because I appreciate the subtle influence of those ingredients used well. Fort George has the wonderful Squashed Stout at the Festival of the Dark Arts, or has the last 3 years. There are others.

Perhaps more to the overall point, as Jay pointed out in his announcement post:

“So a holiday beer should be made to impress, to wow its audience, to stand out. That’s the only criteria that should be met by one of these beers. Will it impress? Different breweries, thankfully, do this in many, many different ways. Some use unusual spices or fruits, some use special malts or hops, some use other uncommon ingredients like spruce or rye, and some make a style that itself is unusual. So there’s nothing to tie these beers together apart from their celebration of the season.”

Thus, no stylistic rules to go by and while winter warmers do not fall into a coherent style many holiday beers are within its purview. But then anything “made to impress” can also be a holiday beer.

So I keep trying them.

Impress me. Please.

Specific beers

I have written positively about Kris Kringle twice now. But it is extremely lightly spiced and an otherwise well-executed amber perhaps. [McMenamins Kris Kringle (2015 | 2013)]

We recently shared a bottle of pFriem Winter Ale which turned out to be a very lightly spiced PNW IPA. It was a well-executed beer and I found it tasty although not what was expected. The wife spit and called them heathens. I told her that was a bit much but tilted her way a tad bit. Thankfully there are plenty of other pFriem beers we both adore.

Deschutes Jubelale is an annual ritual at the Deschutes Bend Public House. It gets some particular love for the free poster-sized artwork (which the labels are based on) with a signing by the artist each year. We have them all since we moved here in 2012 (um, 4 then). And the signing starts at a good time if you aren’t worried about dinner. Go to the bar at the Deschutes Pub and order a very fresh Jubelale and get in line to get your poster signed. We may have been first this year for posters. It is an easy in and out and you get to drink tasty beer, meet a talented artist and get a free, signed poster. Be sure to tour the brewery to get a view of the real artwork from most of the years as you finish your tour. Much of it is breathtaking. Thanks, Deschutes!

I actually need to pick up a six-pack of Jubelale as this is now the time of year for me to drink it. Was kind of craving it Tuesday night when we finally got home from work and the store. It is quite delicious this year. I don’t drink lots of it but a sixer or two each winter seems proper.

Wednesday night we had a Fermentum OG 1111 (2012?) [brewed at the Santa Maria al Carrabiolo convent per RateBeer] which I picked up a couple months ago at Corvallis Brewing Supply.

Carrobiolo

“birra stagionale invernale” = winter seasonal beer

This was an odd one. Smoked which I guess all of the flames on the label ought have tipped us off to. The aroma was of light smoke as was the taste. As it warmed that smoke became somewhat peat-infused. It was medium-bodied with the light peatiness lingering in the finish. Neither of us are smoked beer fans, nor especially of peat, but this was oddly drinkable. It wasn’t an awesome beer to us but I’m glad I tried it.

Deschutes Red Chair NWPA – fresh, in early to mid-Winter, it is one of the best beers in the world.

Maybe this is not actually a holiday beer I guess but I think of it as such seeing as it is a winter seasonal (available January – April). This beer has been named The Best Beer in the World a couple times, which is honestly ridiculous. But for about four to six weeks each year in early winter this is one of the world’s best beers. I don’t believe it would be if it was available year-round although it would still be an excellent beer. Just give me my several Red Chair between January and my birthday in February. Just please keep the nitro away from mine! Yes, I am a winter baby. Has something to do with my attitude towards holiday and winter beers, methinks.

Jay’s suggested questions answered

Discuss your favorite holiday beer.

In those special moments, that beer that makes, and marks, its own moments in time.

Review one or more holiday beers.

See McMenamins Kris Kringle (2015 | 2013) posts.

Do you like the idea of seasonal beers, or loathe them?

The idea is perfectly fine. It is the execution. And differences of opinion and literal taste and all that.

What’s your idea of the perfect holiday beer?

Nonsensical question to me. In a special context or situation—like I take it we assume “the holidays” to be—then I want a special beer. For me, and the wife, that is probably a massive imperial stout or a similar barleywine; quite probably barrel-aged. For me it could also be an excellent lambic or gueuze or Berliner Weisse on the rare occasion I get a chance to enjoy such lovelies. It could also be an aged Samichlaus. Considering so many other people who are routinely under the misguided impression that many of those are not year-round beers are now thinking the weather is right ….

There just are no holiday beers (as more commonly thought, but see below) that I have found yet that reach the pinnacle of my palate. Some are quite tasty and are indeed worth drinking by the numbers one can do on two or three  or maybe even four hands over the course of a couple months [see Jubelale and Red Chair, above]. But none have reached the level of preference for special occasions, or even if I just want a beer I will love [well, OK, extremely fresh Red Chair is a beer I will love BUT ONLY for a 1-2 month window].

For me then, holiday beers are those I drink across the holidays and winter but not particularly on special occasions. They are seasonally appropriate as (some of the) every day beer for the extended “holiday” period. And some are quite exceptional beers in their own right but they impress me in ways I consider differently, I guess.

Do have a holiday tradition with beer?

Deschutes The Abyss release day is a tradition for us. It is also a holiday for us. As far as I am concerned, it is one of the most important days of the year! The wife would also add Deschutes’ birthday which is (usually) release day for their Black Butte Reserve anniversary beer, which might be my second favorite Deschutes beer. Tis her first by a head.

The release the last couple of years [2013] has been between the second and third week of November so a great pre-Thanksgiving start. Last year (our 3rd) we got our first snow of the year the night before and it was a big one. The next day we faced the tough decision of whether to trudge the one mile each way to the pub in snow boots or to use our snowshoes. We opted for boots and was there for opening through a foot of snow, drifts were deeper.

I failed to write this up last year, which is one of my great ones along with nothing about Fort George’s Festival of the Dark Arts our 2nd and 3rd years.

It was an epic day but in a mostly fun and enjoyable way. We were able to spend several hours drinking our vertical flights and still leave while it was light out.

We will be there at opening (11 AM) this year on 17 December [got pushed back a bit this year but even more “holiday” now]. Cannot wait to compare 2011-2015 vintages and “Please, please, please!” have a truffle, Deschutes!

Based on this recent tweet I suspect they are. Not sure what that silvery gunk is but I imagine it is good or I can ignore it.

Official 2015 The Abyss release day info (10th release this year):

Sounds awesome but even I find that a tad insane. I’ll take my flight at 11 AM and settle in for the next couple of hours of tasty bliss.

If you want to read my sort of love letter (let’s be honest) to The Abyss then here it is. If all goes well I will get to have this experience again next month with even more vintages, all 10. Please, life. I am begging you.

Are holiday beers released too early, or when should they be released?

Ones that get wide distribution are released too early, in my opinion. Smaller, more local ones seem to be better timed.

Do you like holiday beer festivals?

I have not been to many. The only one that comes to mind was the 1st Annual Winter Beer Fest, sponsored by Growler Guys and hosted at GoodLife on 14 December 2013. The beers and the event were alright but we also had another beer event that evening, the inaugural event of a friend. We did not make last years event. This year’s event is the 3rd, now called the Central Oregon Winter Beer Festival.

Seems like it could be a festive mood in which to try various offerings and in smaller quantities. That’s one of those fraught questions which arises considering other beers in different styles, or various processes or ingredients: if it is only tasty for, say, 2 to 6 ounces can I call it a good beer? Let any superlative you choose that fits the context stand in for good? Is it then? I haven’t answered this one for myself yet. I can’t  answer it for anyone else.

Other holiday beers on hand to drink

HolidayBeers

I kept a couple Anchor 2014 Christmas Ales and picked up the pFriem and Stone yesterday.

Anchor Christmas Ale [Our Special Ale] 2015 release is here. This is its 41st year. See all of the labels here and see which trees have been used by artist Jim Stitt over the years.

We did drink one of the 2014s we held on Thanksgiving as our noon beer and it was OK. I don’t think the year did it any favors though.

pFriem Belgian-style Christmas Ale. Ah yes. Belgian (or Belgian-style) Christmas beers could almost be a class in itself. Not revisiting the others from over the years here. For instance, Delerium Noël or Fantôme Noël, which we had along with others at a Deschutes Brewery University class on Winter beer and cheese back in January 2013. Bring these DBU classes back please, Deschutes.

Stone Xocoveza Mocha Stout has just been rereleased (due to popular demand, by the way) and this time, now in 12 oz bottles versus first-run 22 oz bottles (bombers), it claims to be “For the holidays and the new year.” OK. It’s a holiday beer posing as a Mexican hot chocolate. It was damned tasty last time. Here’s hopin’.

It’s brewed with cocoa, coffee, chile peppers, vanilla, cinnamon and nutmeg. This semisweet milk stout was excellent last time. This is what I said about it in my Untapped checkin:

A full-on trigeminal attack. Oily mouthfeel; var. astringencies; spice & aroma of peppers w/hint of heat. 4.75

Oh yeah. I remember this. If you ever need a beer to engage every possible sense perception in your mouth, throat and nose this is a number one contender.

So. Much. Going. On.

In there all at once and in weirds successions and … It was mind-blowing actually. An experience, as they say.

Boy. I hope this can stand up to my hopes and memory now. But if this is a holiday beer then bring them on.

Final thoughts

So my holiday beer thoughts and experiences are fraught and complicated. I truly appreciate some beers that have spices and other flavorings; see Kris Kringle, Jubelale, and Xocoveza above as examples. Just as I do quite appreciate some pumpkin, squash and yam beers.

But these do not circumscribe holiday beers as Jay Brooks has described them for years in the annual holiday beer tasting for the Celebrator Beer News. Also above [with the clipped bit]:

“So a holiday beer should be made to impress, to wow its audience, to stand out. That’s the only criteria that should be met by one of these beers. Will it impress? … So there’s nothing to tie these beers together apart from their celebration of the season.”

As I said above,

“For me then, holiday beers are those I drink across the holidays and winter but not particularly on special occasions. They are seasonally appropriate as (some of the) every day beer for the extended “holiday” period.”

These are not the same things to one of a philosophical bent but I’m not defining “holiday beer” for anyone else either. Certainly not for myself for all time. This isn’t even a view I held 5 years ago.

But I see some overlap.

As I prefer a beer that impresses me–and those above that I want to drink several of do–I think they fit Jay’s description perfectly. [I am not claiming that he sees it as a definition.] The fact that they would only greatly impress me if they kept their seasonal, whatever the “season,” release and thus remain somewhat restricted is irrelevant.

Speaking of beers that impress me, I want to leave room in my description of holiday beers for the narrower one of “my favorite holiday beer:”

In those special moments, that beer that makes, and marks, its own moments in time.

Much overlap but these may also be beers that would make any occasion special, raise it from the ordinary, force you to pay attention. To it and to what is going on around it. They bring you back to yourself.

Cheers!

Thoughts from a real beer writer

Just in time, a new article by K. Florian Kemp from the Stylistically Speaking column in All About Beer v. 36(6) dated 2 December on the history of some kinds of holiday beers.

My previous posts for the session (one is by me wife)

“Virginia” beer

The wife and I spent a week recently in the Falls Church, Virginia area enjoying lots of beers; only some of these were from Virginia so I put “Virginia” in double quotes. We went for a memorial service for my niece who recently passed and with so much family together again we also celebrated Thanksgiving and my brother-in-law’s birthday on Dec. 1st. With so many relatives in one house, along with the stress of saying goodbye to a loved one, and multiple receptions, and … a lot of beer (and wine) was consumed.

My daughter and son-in-law picked us up at the airport Wednesday evening. We stopped at Dominion Wine & Beer @DominionWB in Falls Church, VA on the way to my sister’s house. Great selection and friendly people. They told us about a free tasting of big beers on Black Friday for the Bourbon County Brand Stout release and even had the bottles on the counter.

Black Friday BCBS Release Tasting at Dominion Wine & Beer, Falls Church, VA. Consumed from left to right.

Black Friday BCBS Release Tasting at Dominion Wine & Beer, Falls Church, VA. Consumed from left to right.

We made sure to add it to our calendars.  The real beauty: it is about a 5-minute walk away from my sister’s place. We will definitely be visiting them whenever we make it back there. In fact, we visited 3 or 4 times in the week we were there.

Before we left Bend, Sara discovered that there is a Dogfish Head Alehouse in Falls Church so that was high on our list and we made it there Sun evening (30th). We also wanted to get to Spacebar, a specialty grilled cheese and tater tots craft beer bar, which we did Monday night.

I failed to checkin every beer in Untappd. I even failed to record/list every (unique) beer and also to take a picture of every one. Of course, some were duplicates and I didn’t want to check them in. Some I just missed.

This post is in 3 parts: commentary on the tasting at Dominion Wine & Beer; our 1st visit to a Dogfish Head Alehouse; and a list of the beers that I know I had, by day, as best as possible.

Dominion Wine & Beer BCBS Release Tasting

On Friday, my kids, their spouses, and Sara and I attended a tasting in conjunction with the Goose Island BCBS release at Dominion Wine & Beer. We got there a few minutes early and the place was packed and the tasting had already started. The gentleman pouring made sure to get us started at the beginning though. It was packed to the gills but everyone jostled along good-naturedly. I overheard the guy at the checkout telling someone that this is their biggest tasting by far; that most are far more manageable. Good to know. 😉

Let me just say that any tasting that begins with Epic’s Big Bad Baptist is something to not only behold but to be at. Seeing as we were going so big I only tried to grab an overall impression and didn’t write any tasting notes. These are the beers in the order we had them.

  • Epic Big Bad Baptist (Batch 40) [no checkin]
  • North Coast bbl-aged Old Rasputin 4.5
  • Stone Southern Charred 4.5
  • 3 Brothers Resolute 4.0
  • Avery Tweak 4.5
  • Goose Island Bourbon County Brand Stout 2014 4.5

As you can see I liked most of them well enough. 😉

Dogfish Head Alehouse, Falls Church, VA

Dogfish Head Alehouse of Falls Church, VA

Dogfish Head Alehouse of Falls Church, VA

Sunday evening found 9 of us heading to the Dogfish Head Alehouse in Falls Church (Mom, kids and spouses, sister and spouse, Sara and me). Sara and I were practically giddy. Overall our visit was excellent.

There were some issues with getting the correct beers in both of the premium flights ordered (Max and Sara) and the onion rings on two orders were cold. Our waitress, Marian, was most excellent. She got fresh hot onion rings for both and she tried to get the beer issues straightened out. Whoever was pouring was not on their game, that’s for sure. Possibly the wrong beer was on the wrong tap. Sara & Max both got 4-beer flights with one beer overlapping. That beer was different in both cases and was not the beer asked for. They were both replaced but the beers were still different (color, taste). Then Sara discovered her Palo Santo Marron was Chicory Stout. She doesn’t care for it and it is a standard beer compared to the premiumly-priced Palo Santo. Marian was horrified and was going to replace it but since I had a snifter of the Palo Santo we decided to just share that. We certainly had enough beer between us.

Heavenly snifter of draft Palo Santo Marron

Heavenly snifter of draft Palo Santo Marron

I did pull Marian aside and tell her that she was awesome as far as were were concerned. In the end, I also talked to the manager. I started by telling him Marian was “grace under pressure” and that we appreciated her. I also calmly let him know we had been having beer issues and that he might want to keep an eye on the bar tending. He was already on it since Marian had alerted him. He was grateful for the information and apologetic. My son grabbed the entire bill so I have no idea if either did anything with the bill. Nonetheless, everyone got at least as much (or more) beer as they ordered and everyone had plenty of tasty food.

I would be happy to go back as everyone we interacted with acted professionally and sometimes stuff just happens.

Beers consumed

[Note: except for 1-2 already at the house and those at Dogfish Head and at Spacebar, all beers were acquired from Dominion Wine & Beer. The ones already at the house may also have come from Dominion.]

26 Nov

  • Yuengling Traditional Lager 4.0
  • Dark Horse Too Cream Stout 4.0
  • Dark Horse One Oatmeal Stout Unrated [late checkin]
Yuengling Traditional Lager

Yuengling Traditional Lager

Dark Horse Too Cream Stout

Dark Horse Too Cream Stout

Dark Horse One Oatmeal Stout

Dark Horse One Oatmeal Stout

The Yuengling surprised me with how good it was. I would gladly drink several in the proper setting. The two Dark Horse stouts were fairly tasty.

27 Nov

  • Saison Dupont 5.0
  • The Duck Rabbit Milk Stout 4.5
  • Great Lakes Blackout Stout 4.0
  • Bells Two Hearted Ale 4.5
  • Brasserie d’Achouffe McChouffe 4.5
  • Dogfish Head Beer Thousand  4.5
  • Evil Twin Molotov Cocktail 4.0
  • Brouwerij Huyghe La Guillotine 4.0
  • Tröegs Troegenator 4.0 [late checkin]

Had a classic, Saison Dupont, as an opener and during my stint as a sous chef for others. Ended up drinking most of the bottle myself. I tried to share. Their loss.

04Bells 044

Bells Two Hearted Ale

d'Achouffe McChouffe

d’Achouffe McChouffe

Dogfish Head Beer Thousand

Dogfish Head Beer Thousand

07EvilTwin 047

Evil Twin Molotov Cocktail

Brouwerij Huyghe La Guillotine

Brouwerij Huyghe La Guillotine

Tröegs Brothers Troegenator

Tröegs Brothers Troegenator

28 Nov

  • Tröegs Troegenator [probably]
  • Epic Big Bad Baptist Batch 40 – seems no checkin [DominionWB tasting – see section above]
  • North Coast bbl-aged Old Rasputin 4.5 [DominionWB]
  • Stone Southern Charred 4.5 [DominionWB]
  • 3 Brothers Resolute 4.0 [DominionWB]
  • Avery Tweak 4.5 [DominionWB]
  • Goose Island Bourbon County 2014 4.5 [DominionWB]
  • Hardywood Virginia Blackberry 4.0
  • Sam Adams Cherry Chocolate Bock 2.5
Black Friday BCBS Release Tasting at Dominion Wine & Beer, Falls Church, VA. Consumed from left to right.

Black Friday BCBS Release Tasting at Dominion Wine & Beer, Falls Church, VA. Consumed from left to right.

Hardywood Virginia Blackberry (Reserve Series)

Hardywood Virginia Blackberry (Reserve Series)

Samuel Adams Cherry Chocolate Bock

Samuel Adams Cherry Chocolate Bock

29 Nov

  • Schlafly Imp Stout, bourbon barrel-aged 4.5
  • Southern Tier Choklat – no checkin

Personally, I do not care for Choklat. At all. The wife does and bought this one. I think maybe she’s outgrowing her fondness for it. I hope.

Schlafly Imperial Stout 2013

Schlafly Imperial Stout 2013

Southern Tier Choklat

Southern Tier Choklat

30 Nov

Dogfish Head Alehouse

Dogfish Head Alehouse, Falls Church beer menu on 30 November 2014

Dogfish Head Alehouse, Falls Church beer menu on 30 November 2014

I had a small taste of both Firefly and American Beauty but wasn’t impressed enough to want a whole glass. So many other good choices. Went with the Palo Santo Marron, my first on draft. It was exquisite, of course.

FYI: The Core Beer Sampler is 6 4-oz pours of 60 Minute through Chicory Stout; the Premium Sampler is 4 4-oz pours of any four premium beers. The pours are quite generous and easily 5-oz each. I went for the snifter as I am a bit unhappy at the 50% increase in price along with a decrease of 33% in the amount of beer. That is quite significant and way beyond “premium.”

1 Dec

  • Kentucky Bourbon Barrel Stout – Tad thin but OK  3.0
  • Lost Rhino Face Plant IPA 4.5 [late checkin]
  • Peak Organic Winter Session Ale ME 5% 4.5 [Spacebar]
  • Terrapin Wake n Bake [Spacebar -Sara]
  • Blue Mountain Long Winters Nap Maibock VA 10% 4.0 [Spacebar -Sara]
  • Smuttynose Smuttonator Doppelbock NH 9.5% 4.0 [Spacebar -Sara]

I wish I had recognized that the KBBS was the one Brian Yaeger wrote about in Red, White, and Brew. Neither Sara or I were fans either way; it was pretty meh. I enjoyed the Face Plant.

It was too dark at Spacebar for photos. My Peak Organics Winter Session was quite tasty. I also enjoyed trying Sara’s Blue Mountain and Smuttynose. My son and his wife both got Deschutes Black Butte Porter.

ALLTECH Kentucky Bourbon Barrel Stout

ALLTECH Kentucky Bourbon Barrel Stout

Lost Rhino Face Plant IPA

Lost Rhino Face Plant IPA

2 Dec

None – travel day

Actually, I tried to get a beer in the Portland (OR) airport before our flight home to Redmond. Our little terminal even had a Laurelwood pub. But since the waitress could not answer what I considered a most basic question about a beer I left. I wanted to know whether the stout had coffee in it. She was apologetic that she didn’t know but that is irrelevant; it is polite but of no actual informational value. She also didn’t volunteer to check with anyone else.

I don’t know if those folks are airport concessionaires or actual Laurelwood employees but they were wearing Laurelwood attire. Protip: Educate your employees or people acting as employees. She lost you the sale of a pint and food. She also lost you the good will of a tired, pissed off traveler who came to you for respite and replenishment.

Recap

A lot of good beer was drunk, along with a bit of mediocre stuff. That’s the deal when being adventurous though.

We sent my daughter and son-in-law back home (they drove) with a 2013 The Abyss and a Black Butte Porter Reserve XXVI which I had checked on the way. They also took the small bottle of BCBS we bought at the tasting and a couple other things. We also left a few tasties for my sister and brother-in-law.

Thanks, northern Virginia (especially Dominion Wine & Beer) and thanks to the Virginia brewers/breweries for the actual VA beers we did have.

Upon arriving home just before midnight on Tuesday, we found a very wet box on the front doorstep. Pulling it inside and unwrapping it found–bedraggled but not frozen– two Lompoc Pamplemousse Citrus IPA bombers, a grapefruit, USB key and pint glass. It must have been delivered late in the day and, for once, everyone’s timing was good (except for the beautiful presentation which was a bit disturbed).

Lompoc Pamplemousse Citrus IPA package

Lompoc Pamplemousse Citrus IPA package

The Abyss 2013 Release

Thursday was release day for The Abyss 2013—Deschutes’ imperial stout—at both the Bend and Portland pubs. That meant one thing. I was there. Just like I was there last year. Just like I hope to be there for years into the future.

A few others and I were there when they opened the Bend pub doors at 11. I settled in at a table in the bar area as my friend Miles was going to be joining me in a bit for lunch. I ordered my taster flight which came with 5 oz pours of 2009, 2010, 2011, 2012, 2013 and 2013 on nitro along with one of Deschutes’ heavenly chocolate truffles.

Tasters of The Abyss Imperial Stout on Release Day. 2009, 2010, 2011, 2012, 2013, 2013 ntiro

Tasters of The Abyss Imperial Stout on Release Day. 2009, 2010, 2011, 2012, 2013, 2013 ntiro

[Please, please, please Deschutes—if you are listening—put the truffles back on the every day menu!]

Slowly over the next two hours I sampled my way through those small glasses of heaven. Miles wasn’t able to finish all of his before having to head back to work so I inherited varying amounts. He did finish the 2010 and the 2013 non-nitro though.

Since the better half had to work she was unable to visit until very late afternoon. I met her and then we headed to the pub. She had the flight and I ordered a snifter of the 2009. Pub brewer Veronica Vega came by at some point with a tray of bottled 2009 samples and we snagged one. By the time we had to leave for the Paul Barrere and Fred Tackett show at the Tower the pub was really hopping.

Snifter of The Abyss Imperial Stout 2009

Snifter of The Abyss Imperial Stout 2009

We had seen several friends and were able to leave some of all vintages for our friend Jon to taste.

On my first visit earlier in the day I also picked up one bottle each of 2007 and 2008 (very limited, one/person) and two of 2013. The 2007 and 2008 were quite dear and I have now upped my per ounce cost and total cost per bottle even beyond when I got the Westvleteren XII this past spring. As far as I am concerned, The Abyss is every bit as good as Westvleteren XII and 2007 is the only year I have yet to taste. I am stoked.

The Abyss Imperial Stout bottles. 2007, 2008, 2013, 2013

The Abyss Imperial Stout bottles. 2007, 2008, 2013, 2013

If you get a chance, try The Abyss. Doesn’t matter if it’s this years or some other going back to 2006. Just try it. Try as many of the vintages as you can. If you like big stouts you will most likely be pleased.

For me, The Abyss is heaven in a glass. I won’t say it’s “the best beer in the world” because that is just silly. But it is one of my very favorites of what is arguably my favorite style. Thank you, Deschutes!

Mazama Brewing visit

As I mentioned here a couple of days ago, we went to Corvallis the back half of last week. One of the highlights was our visit to Mazama Brewing on Wednesday evening. They are a brand-new brewery having only opened on 31 May and still pouring from their first batches.

Mazama Brewing tasting room

One view of the Mazama Brewing tasting room

We got there around 4 in the afternoon and there was only one other patron there. We were warmly greeted by the Taproom Manager, Gillian, who continued to take great care of us.

Mazama Brewing menu

Mazama Brewing menu

We started with a flight of their current 5 beers, almost all Belgian-inspired. They are from left to right in the photo below, Belgian Style Blond, Belgian Style Dubbel, Grand Cru, Saison d’Etre, and Hop Eruption IPA.

Taster tray at Mazama Brewing

Taster tray at Mazama Brewing

All of these beers were keepers! I gave the blond 4.5 stars out of 5, the dubbel 4, the Grand Cru 4.25, the saison 4 and the IPA 4.5. These values take into account my liking for them as individuals but also as to whether they are in style, which explains the dubbel and saison having lower scores. We ended up getting a glass of the dubbel after our tasters. We were leaning towards the Grand Cru but knew we were going to dinner with some friends later at another very beery place so decided to steer clear of its 10% ABV and got the dubbel which we truly enjoyed. One of friends had two of Mazama’s Grand Cru at dinner and greatly enjoyed them.

Mazama Brewing Belgian Style Dubbel

Mazama Brewing Belgian Style Dubbel and a different of the taproom

I had just submitted my first column for a local/regional beer publication the day before and I needed a decent headshot for the byline so I had Sara take a few photos while there. This is not the one I used but it does show me enjoying the nice aromas of the dubbel. [What’s that? I haven’t mentioned this yet? No. I haven’t. Time constraints would be first and foremost the reason. Also, I’ll kind of believe it myself when I see it in print next month.

Sticking my nose in the dubbel

Sticking my nose in the dubbel

Mazama Brewing was very welcoming and I truly enjoyed every one of their beers. They are also working on a porter. Considering that these were first batch beers, consistency is going to be crucial to their success. They are also a bit out of town proper on Hwy 34 but they are next door to 2 Towns Ciderhouse and Nectar Creek Honeywine meadery, so perhaps that will help bring traffic.

They are also currently on tap in over 20 locations in Corvallis and Albany and reaching other locations in Eugene and such with tap takeovers. Canning is also in their future. I have talked them up to my favorite local watering hole, Broken Top Bottle Shop & Ale Café, so perhaps we’ll see some of their beers over here in Bend soon.

If you get to Corvallis please do visit them. In my humble opinion, they are one of the better breweries in that area; by far. Of course, liking Belgian-style beers will help. Also. Can they nail the consistency?

I truly wish them the very best!

Mazama Brewing coasters, both sides

Mazama Brewing coasters, both sides

Response to Beer Nerd Rant in Chicagoist

Lorna Juett, in the Chicagoist, wrote a post entitled Beer Nerd Rant: How To Appropriately Use a Beer App in response to a c|net video review of beer apps. The post is clearly from the perspective of a server and/or bartender and, despite my being neither, I can’t agree more!

“Here’s my one and only rule for using a beer app: If a server or bartender approaches you and speaks to you, PUT DOWN YOUR PHONE.”

The video [which is also embedded in the post] and the response discuss Untappd, Beer Buddy, and the BJCP Styles (Beer Judge Certification Program). I am a user of Untappd and I have the BJCP Styles on my devices but I almost never consult it when out and about. There are vastly different philosophies on whether it is appropriate to consult the beer judging style guidelines when tasting beer outside of formal judging events. I also just downloaded the Beer Buddy app [it is currently $0.99 and not $3.99 as mentioned in the video] but have yet to use it.

As a user of Untappd I don’t check in every beer I have although I do try to check in all of my unique beers; that is, beers I have for the first time. Sometimes though it is hard to get even all unique beers entered. This brings me to my reason for responding to the post by Juett.

Juett writes:

“If you’re a dedicated user of Untappd, you’ve probably seen people who appear to try upwards of 15 beers a night. Of course it’s possible, but It’s more likely that these people are “tickers,” mooching tastes off of a bartender, and checking off the beers one by one, without buying them and seeing how their aromas and flavors change as they warm up, and the way your general impression changes about a beverage once you’re halfway into it. It’s braggadocious and annoying behavior, especially for the bartender. No matter how cool you think you look, you’re not making many friends by being a “ticker.””

First, I fully agree that mooching multiple tastes from your server is crass behavior; at best. And while Juett does write “upwards of 15 beers a night,” I did want to add that there are perfectly acceptable reasons for adding what might seem like an excessive number of beers in a sitting.

Many bars and brewpubs offer flights of beers. Usually these are 4-5, sometimes up to 8-10, 3-5 oz. pours of different beers available on tap. My wife and I frequently get flights on at least two sorts of occasions: there are simply too many good sounding things to choose from at the moment at a bar, or on visiting a brewpub for the first time so we can get a good overview of a brewer’s (current) output.

While I agree that there is something to be said for drinking a whole glass of beer and, as Juett writes, “seeing how their aromas and flavors change as they warm up, and the way your general impression changes about a beverage once you’re halfway into it,” I also don’t believe that it is the only valid way to experience beer. Admittedly, most of my beer drinking is exactly like that and I wouldn’t have it any other way! But that in no way implies it is the only way.

Another equally valid way is at assorted tasting events, be they organized tasting events or bottle swaps. We have attended several tasting events since coming to Bend which involve varying amounts of 4 to 8 beers in an evening. We have also been to an IPA tasting and one of ciders and meads. The first included 9 beers and the second 8 ciders and meads. Later this week we’re going to our first bottle swap, which will include 15 people. Thus, I may well have the potential to check in “15 beers [in] a night.”

Now, it’s not likely I will check all of them in. To qualify for the assorted badges, Untappd enforces a 10 minute limit between check ins. I make my tasting notes in my paper notebook first anyway and then when I have a couple entered there I enter the first in Untappd. Once I make the first check in I set the timer on my phone for 10 minutes and go on with my tasting, and enjoying, as that is the point. When the alarm goes off I enter the second beer, and so on.

Seeing as how social many of these events are adds another problem dimension to trying to check in large numbers of beers. Sometimes check in has to wait until I get home. But seeing as I want them entered as close as possible to when they were consumed the next day is off limits for me [and for the spirit of the app]. Thus, even at perfect 10 minute entries it would take a span of over 2.5 hours to enter 15 beers if one wants every one of them to count for badges in Untappd. That is a long time, whether at the bar or at home afterwords.

Bottom line, when someone, especially a server, is talking to you, PUT DOWN THE DAMN PHONE. On that note I fully agree with Juett. And bumming lots of free tastes from a server is also off limits, whether or not it is for entering in some tracking mechanisms as having had that beer. That is unethical! Let me clarify, the entering is only adding insult to the unethical behavior. Free samples are only for the purpose of deciding which beer you want to actually order (and pay for).

There are, though, perfectly valid reasons for entering numerous beers into Untappd or some other tracking system in a sitting. There may well be others I haven’t touched on; in fact, I have no doubt there are. Perhaps Juett would agree as nothing explicitly otherwise was written in the article. My concern was that it made it seem like any reason for checking in many beers in a sitting was equivalently egregious. Maybe I just read into what was said without meaning to. I do like a bit of nuance though.

Three Creeks March Maltness 2013

Saturday afternoon Sara and I headed out to Sisters for the Three Creeks Brewing March Maltness 2013 event. This was a takeoff on March Madness, of course, with six beers from six different Oregon breweries in the competition.

Poster for Three Creeks March Maltness 2013

Poster for Three Creeks March Maltness 2013

The beers were presented in full taster glasses and brought out at the same time. Three Creeks provided small handouts with the names of the beers and their breweries, room for our tasting notes and a place to record our top four choices, in order of preference [Sorry. Failed to get a picture of it]. The winner will be announced once the first keg blows (Mon. afternoon it seems; see below), which means they are also selling sampler flights of the six beers to others that came after the actual event.

As we sampled the beers they brought around trays of tasty appetizers. There were Thai peanut chicken spring rolls, pear pesto gorgonzola pizza, Caprese bruschetta, and smoked salmon turnovers. All were quite tasty. The food was the main benefit of coming for the actual event. [The wife says thatI am to stress that the food was quite tasty.]

Placemat with descriptions of the six beers in the competition

Placemat with descriptions of the six beers in the competition

The beers were, in suggested order of tasting:

  • Lompoc (Portland) Brewdolph Belgian Red
  • Coalition (Portland) Off the Wagon Dunkel Rye
  • Three Creeks (Sisters) McKay’s Scottish Ale
  • Crux (Bend) Double Cross Strong Dark Belgian Ale
  • 10 Barrel (Bend) Doppelbock
  • Oakshire (Eugene) Black Moon Rye-Sin American Rye Stout

Most of them were rather tasty. I thought the Oakshire was reasonably good but it had a definite smoky taste not mentioned in the description. Smoked beers are such an acquired taste—I do like a few but must be in the mood—that I feel that it should always be noted in any description.

I believe there was a big problem with the Crux and had hoped to talk with Three Creeks head brewer Zach about it but he never made it over to our table. Keep in mind, as a Belgian-style strong dark ale it was my first pick based on style alone, even before tasting any of them. But sadly, it had an immense aroma and taste of “cleaning fluid” or turpentine or something like that. Now it was 12% ABV but we drink a lot of high ABV beers and this was not simply alcohol badly masked. And even if it was then it was still a problem. I don’t know if it was the beer itself, or simply the keg Three Creeks had, or a bad tap line for just that beer as the others did not have a hint of the problem, or what. It is shame because despite not being able to get past the—to me—highly offensive odor and taste I could tell that there was a darn fine beer behind it. The wife liked it just fine, which still baffles me. But the other two folks at our table didn’t like it at all from the first sip. I kept trying and as it warmed the offensive odor and taste lessened until when it was fully at room temp it was mostly gone. But by then my entire palate was awash in the odor and taste already. Whatever the issue was, it kept this beer out of the running.

[I just got back from a visit to Crux Fermentation Project to pick up some of their freshly released beers in bottles. I had a taste of the DoubleCross and it was perfectly fine. In fact, I grabbed two bottles of it, along with one of their porter. I chatted with the Crux bartender and he thinks perhaps it was my glass the other night. I realized that I never did smell or taste Sara’s or anyone else’s glass of DoubleCross. ::sigh:: I wish I had asked about it from one of the staff or else sampled Sara’s. Oh well. Another lesson, hopefully, learned.]

Here are the final results as posted on Three Creeks Facebook page on Monday afternoon:

Hey “March Maltness” enthusiasts. You voted and the results are in. It was neck and neck! Here’s your “Final Four” :

  1.  “Brewdolph” (Lompoc)
  2.  “Mckay’s Scottish Ale” (Three Creeks)
  3.  “Doppelbock” (10 Barrel)
  4.  “Off the Wagon” (Coalition)

Thank you to all who participated in our very first “March Maltness” and for making the event so fun and successful!

 Interestingly, I nailed it. [Of course, if my Crux had tasted like it is supposed to then my order would have been different.]

All in all, another excellent event from Three Creeks. My hat is again off to them. Thank you, Heidi, Mark, Zach and all involved Three Creeks staff, and all the other breweries who supplied beers for this event!

They are also having something similar in April they are calling IPApril. It isn’t an event per se but over 26-27 April (I believe) they will be having several different IPAs on tap from assorted PNW brewers with a similar kind of ranking system. Keep an eye out on their facebook page for details.

 

TCBC Beer 101

Saturday evening Sara and I attended Beer 101 at Three Creeks Brewery in Sisters. All in all, it was an enjoyable time. Zach, the head brewer, gave us a small talk and a handout on beer and brewing. It covered what beer is, the ingredients of beer and some details about those ingredients, the Reinheitsgebot and beyond, and beer styles.

Sign advertising TCBC Beer 101

TCBC Beer 101

We also received a taster tray of all 10 of their beers currently on tap and Zach provided an overview of what went into them, how they differed from each other when similar, and what he was trying to accomplish which each one.

TCBC Tap List on Saturday, 9 February 2013

TCBC Tap List on Saturday, 9 February 2013

We also got a tour of the brewhouse and a description of the brewing process from Zach (see pictures below).

Flight of 10 TCBC Beers

Flight of 10 TCBC Beers – In order as listed below, begins in back row left to right

The ten beers were: Knotty Blonde, Stonefly Rye, Ponderosa Pale, Firestorm Red, Hoodoo Voodoo IPA, Fivepine Chocolate Porter, Big Bad Sisters Coffee Stout, Hodag Cascadian Dark Ale, McKay’s Scottish Ale and Raptor Rye IPA.

Knotty Blonde is Three Creek’s version of the “lure ’em away from fizzy, yellow beer” or, as Zach put it, “an alternative to the big industrials.” It uses all Sterling hops, has a nice biscuit aroma and a thin body. Fairly tasty for its style. 4.0% ABV, 18 IBUs.

Stonefly Rye is a wheat beer but with 20% rye malt. It is an unfiltered, cloudy beer with a slight spice flavor. It might make a good transitional beer for those not yet ready for a full on weizen or wit. But, for me, as a fan of those types, while I appreciated the rye, I found it a bit lacking, primarily in its spiciness. 4.6% ABV, 28 IBUs.

Ponderosa Pale, if I heard correctly, uses Cascade, Crystal and Columbus hops. It has a citrus aroma and a grapefruit taste. 5.3% ABV, 50 IBUs.

Firestorm Red, which is hoppier than their regular amber, has a grapefruit and caramel taste. 5.8% ABV, 65 IBUs.

Hoodoo Voodoo IPA uses Centennial and Liberty hops for flavor and aroma and Columbus for bittering. Zach also said it was dry hopped but I did not catch which hops was used in that stage. Aroma and flavor of grapefruit, hops throughout. 6.2% ABV, 82 IBUs

Fivepine Chocolate Porter has 22 pounds of dark chocolate in each 10 barrel batch. Light cocoa aroma. Coffee taste initially, cocoa after warms. 6.2% ABV, 55 IBUs.

Big Bad Sisters Coffee Stout was previously described in this post and was just as tasty this time around. Sara even managed to swap one of her IPAs for another 101er’s coffee stout. 9.2% ABV, 60 IBUs.

Hodag Cascadian Dark has a malt bill like a typical IPA but then adds a couple of de-bittered dark malts. It uses Crystal, Columbus and Bravo hops and is also dry hopped. It has a grapefruit aroma and taste and I liked it a lot more once it had warmed up. 6.4% ABV, 75 IBUs.

McKay’s Scottish Ale uses a different, fruitier, yeast strain, whereas all of their other ales use the same American yeast strain. It uses Maris Otter malt for an earthy and nutty flavor and malted golden naked oats for a “sweet berry” flavor. It has an aroma of fresh baked bread and is fairly sweet. I found it quite tasty but also wishing it was a bit less sweet. I believe it was Sara’s favorite after the stout. 6.3% ABV, 25 IBUs.

Raptor Rye IPA. Sorry but I don’t have a lot of notes on this one. It was hard to hear at this point (see below), I was busy tasting earlier up the list, and I am not a big IPA fan (anymore). Dry hopped. Grapefruit aroma and taste. 6.2% ABV, 80 IBUs.

Barley mill

Barley Mill

Mash tun with the Kettle peaking out from behind on the right.

Mash tun with the Kettle peaking out from behind on the right.

Head brewer Zach and the mash tun with the kettle in the middle and fermenters in the background.

Head brewer Zach and the mash tun with the kettle in the middle and fermentation tanks in the background.

Heat exchanger used to cool the just boiled wort on its way to the fermenter.

Heat exchanger used to cool the just boiled wort on its way to the fermentation tank.

Fermentation tanks

Fermentation tanks

Fermentation tank close-up

Fermentation tank close-up

Bright tank from which beer is bottled or put into kegs.

Bright tank from which beer is bottled or put into kegs.

As I said above, it was an enjoyable afternoon and early evening. But. There was one problem and it was kind of a big one. Before the event started a large group of people had congregated around the pool table and were clearly having themselves a grand time playing pool and socializing. Lots of loud talking, occasional shouting, and high-fiving. Typical bar behavior. But this made it extremely difficult for many at the event to hear what Zach was saying. There was another brewery employee present who was able to take over the discussion at the table nearest the jolly revelers and Zach talked to the table we were at and another. Nonetheless, it was still difficult to hear much of what was said.

I am not sure that anyone is at fault here and as rude as I want to say that group’s behavior was I do not think they had any idea whatsoever that they were bothering anyone. This is certainly something Three Creeks will have to figure out for any future events, though. Either the events will need to move into the restaurant area somehow or, perhaps, the pool table will need to be put off limits during events such as this.

Sara and I had sat about as close as could be to where Zach was so we probably had the least issue with the noise but we still had some problems hearing. I have no doubt that some of the other folks in attendance were far less pleased with the situation. I am not sure what Three Creeks could have done at the time but it is something they will certainly have to consider for the future.

That said, it was a good event and a definite bargain for $10 each as the beer alone would normally cost much more than that.

Thanks again Three Creeks for another enjoyable event! We’ll be keeping our eyes open for an announcement when Zach pulls out the currently barrel-aging stout to blend with next year’s coffee stout. 😀

The Abyss 2012 Release Party, 15 November 2012

We did manage to get to The Abyss 2012 Release Party yesterday in time to get a flight of 2008-2012 The Abyss as I was mentioning in my Deschutes Brewery University: Barrel-Aged Beer event post. Our friend who was most interested said she could go after 12 noon so we packed up and headed down to the brew pub for lunch.

Placard for The Abyss at The Abyss 2012 Release Party

The Abyss 2008-12 tasters and quote from “Ten beers that will make you a man — if they don’t kill you first” at Denver Westword http://blogs.westword.com/cafesociety/2011/04/ten-beers-that-will-make-you-a-man.php?page=2

Before I get into my short tasting notes I want to give you the info they provided us for The Abyss 2012, which is the seventh release (2006-2012):

  • ABV: 11.0%  IBUs: 70
  • Malt: Pale, Black, Chocolate, Roasted Barley, Wheat
  • Hops: Millennium, Nugget, Styrian, Northern Brewer
  • Brewed with: Blackstrap Molasses & Brewer’s Licorice
  • Dry-Hopped with: Vanilla Beans & Cherry Bark
  • Barrel-Aging: (28%) 6 months in Bourbon, Oregon Oak, and Pinot Noir
  • Tasting Notes: Best served at 50-55 degrees. Vanilla, Chocolate, Dark Fruit, Caramel, Toffe, and Espresso
  • Cellaring Notes: Store at 45 degrees in a dark place. Constant temperature is key to proper cellaring. Drink within 5 to 7 years.
  • Beer Advocate Rating: A+ World Class
  • Rate Beer Rating: 100 Overall
  • 2012 World Beer Awards: World’s Best Stout & Porter

[See http://www.deschutesbrewery.com/brew/the-abyss for more awards]

A flight of The Abyss 2008-2012 at The Abyss 2012 Release Party

A flight of The Abyss 2008-2012 and a truffle

In the pictures: Back row – left 2008, mid 2009, right 2010; front row – left 2011, mid 2012, right truffle

  • 2008 Thick. Caramel. Roasted malt. Little change after truffle. Excellent!
  • 2009 thick. Tobacco and leather. Slight bourbon. After truffle a bit darker. Amazing!
  • 2010 Little aroma. Slight bourbon, strong wine flavor. After truffle a tad smoother.
  • 2011 Smells slightly smoky. Definite bourbon taste.
  • 2012 Thick.

As you can see, my words sometimes escape me. That is the order we tasted them in, oldest to youngest. By the time I got to the newer ones and having had some truffle already it made no sense to do “after truffle” tastings on them as I had truffle permeating my mouth. The only palate cleanser I had was water.

2008 and 2009 were my favorites by far. 2011 was also very good. 2010 was also very drinkable and given another year or three may become something very special. 2012 needs to age a few years. Don’t get me wrong, it is a tasty beer. Is it the best stout or porter in the world? Nope. Not at all.

I have revised my opinion of The Abyss upward a bit from the other night but I’m still going on record with the claim that Black Butte XXIV—also ‘fresh’ this year—is better and that Midnight Sun’s Berserker Imperial Stout is what The Abyss 2010 dreams of becoming in a few more years.

I did get myself a hoodie sweathshirt and two bombers for the Cellar. Our friend also took two bottles home.

One last thing. I want to give props to Deschutes Brewery and their social media coordinator, Gina. There was some confusion over the officially published times for the availability of the limited number of flights. We had made plans with assorted friends to try and make it together and then the time changed. Sara and I both tweeted Deschutes to ask what was up with the time and to register a bit of disappointment. We got a quick response apologizing for the confusion and contact info in case we were unable to get the flights we were hoping for. Yesterday, after our plans changed and we made it, I emailed Gina to thank her and let her know we had been successful. She again apologized for the confusion and offered me a token. I turned it down as it was never about getting something from a situation that can too easily arise in our busy and complex lives. I think Deschutes does a great job with their social media presence and website and we generally know when things are happening. So, just wanted to give a shout out to Gina and Deschutes. Thank you!

 

[This post, The Abyss 2012 Release Party, 15 November 2012, originally appeared on habitually probing generalist on 16 November 2012.]