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 of the ground in the later part of 2008. Every beer at the place has Texas brewed 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!”
La Muerta is an Imperial Stout. Beers of this style tend to be higher in alcohol and malts than you average stout. Not a lot of carbonation, but include roasted malt and chocolate flavors. Moderate to high ABV’s fruit flavors and some spice can be tasted.
This one pours smooth into a pint glass and has a very deep mahogany color to it. Once it settles, it produces a nice one finger lacing that dissipates into a wonderfully thin one. Moving it around a little while getting a whiff, you can see the nice thick lacing that it leaves.
Now that I get a chance to really take in the aroma of this one, you immediately smell the smokey flavor and chocolate that define this one. Roasted malts and coffee come soon after that, making my mouth water for a sip!
Many try to brew a Stout and some succeed, many do not however. Upon tasting this one, Freetail succeeded. A good balance of roasted malts, chocolate flavor and smokie goodness. What I like was that the longer this one lingered, the more the chocolate and smokiness came out. Thick the longer it lingered, but very crisp to the taste.
Overall, a nice Stout. This one definately stands up to other heavyweights out there. With it weighing in at around 8% ABV, you can enjoy a great Stout and not take a hit on your sobrierty! Although I enjoyed this one in the mid afternoon during a warm Texas spring, it went well with the Gouda cheese and crackers I had.
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