Freetail Brewing Co's 2009 4Shadow

Freetail Brewing Co is one unique brewpub, determined to change your perception of beer and of Texas craft brews (Yes, we have very good craft brews here in Texas)!  Born out of inspiration in 2005 while at Chama River Brewing Co., in Albuquerque, NM, owner Scott Metzger and brewer Jason Davis have created a very unique brewpub that has paid homage to Texas and its inhabitants. Metzger and Davis got Freetail off the ground in the later part of 2008. Every beer at the place has Texas written all over it! Metzger says he has three goals with Freetail: To make the best beer in Texas; the best pizza in San Antonio; and have most knowledgeable and friendly wait staff. He also has this to those who say they don’t like beer: “You just haven’t met a beer that you like!”

It’s been almost a year since I wrote that, as well as having reviewed 4Shadow. So why review it again? It’s not quite the same beer this time around. Since their opening, Freetail has been kicking out the craft beer, kicking butt and taking names too. Named by Beeradvocate.com as the Number 1 brewpub in Texas, they haven’t slowed down a bit. Coming up on their one year anniversary, Freetail has definitely made a name for itself. Not afraid to try anything, brewer Jason Davis, has become known as the mad scientist of the Texas craft beer scene. La Muerta, their seasonal Imperial Stout, Witticus Double Rye Wit, Nacho Sancho Ancho (Their Helles style lager with Ancho pepper) are just a few of the delights that await you.

Billed as the ‘The dark harbinger of La Muerta”, this is by Freetail’s admission a Smoked Stout, with a Belgian yeast strain used. Quite unusual. Stouts in general tend to be made with roasted malts and have a coffee or chocolate character to them. Owner Scott Metgzer calls this a Smoked Stout. I certainly would agree that it has both a smokiness to it, and is definitely a stout. If it is a Smoked Stout, it’s the first I’ve seen. More closely in the American Stout category (which tend to be more creative than the English version with varying amounts of hops, burnt smokiness and chocolate), this is unique. A smoked Belgian Stout.

This was poured on tap into a pint glass at Freetail, with a nice amount of carbonation that produced a very nice, thin and sustainable head. An indication that maybe the protein in the malt used  to brew this one was under modified. Appearance is very dark, almost beckoning you into the abyss its of alluring color.

Much like last years batch, the smokiness hits you like a freight train as soon as you smell it. A second whiff gives you a nice coffee aroma with a hint of spice and chocolate.makes me want to kick back on the porch with a couple of pints, enjoy the cool Texas evening.

To taste is divine. A smoky, coffee flavor dominates. Very creamy as well, similar to last years batch, although  more predominate this time. More of a fruit taste to, banana comes at me in particular. Another taste really brings out the smoke, with a very subtle hop flavor rounding it out. Something else comes out in this, although I can’t place my taste buds on it yet..

Overall, better than the before. Weighs in around 5.5% ABV this time around. Heavy enough for my taste and allows you to have more than one if you want. Pairs very nice with ice cream and meats. In fact, I may have some with the beer burgers I plan to make soon (burger recipe courtesy of Sarah Huska).