Archive for the 'Beer Reviews' Category

I’ve had this one before, but never reviewed it. Recently a friend from San Diego had occasion to try this one and fell in love. As i had a couple of them in the fridge, I decided there was no better time to have and review one.

This one is labeled a a reddish-brown ale, although the overall style is known as a Flanders Red Ale. They are typically brews that range from red to brown in color. The style often uses a Lactobacillus yeast strain producing a high lactic acid and giving a sour taste, also sometimes a Tannic acid producing that lip puckering feeling. Often aged for long periods in oak barrels, aged batches are sometimes mixed with younger ones to balance them out. The often have distinct and sharp fruit flavors that that set them apart from other Belgians.

Produced by the Brouwerij Verhaeghe Brewery in Vichte, Belgium. “The brewery Verhaeghe was established in 1875 in the castle-farm in Vichte, West Flanders. Today it’s still a family owned & run company.”  Started by two brothers, Adolf Verhaeghe and Paul Verhaegh, the brewery has seen quite a history. As their site says “The brewery-malting Verhaeghe was established in the vicinity of the railway, Kortrijk, Oudenaarde and Brussels built with bricks from the brick Adolf Verhaeghes. De gerst die als basisgrondstof dient voor de aanmaak van het mout werd betrokken uit de opbrengst van de eigen landerijen. The barley as a base raw material for the production of the malt was involved from the proceeds of the private lands. Het geëste mout diende naast water, hop en gist als belangrijkste grondstof voor het brouwen van bier. De eerste klanten die de basis vormden voor de initiële afzetmarkt van de bieren van de brouwerij werden in niet onbelangrijke mate gevonden in de boeren en de personen met wie de Verhaeghes zakelijke relaties onderhielden. The clergy was beside water malt, hops and yeast as the main raw material for brewing beer. The first customers were the basis for the initial market for the beers of the brewery were found in an appreciable number of farmers and the people with whom Verhaeghes the business relationships maintained.” With World War I, came the end of the brewery. The Germans briefly took it over introducing Pilsner to the area. However,  after the war, the brewery resumed it’s production with the founders sons, Victor and Leon.

This one has quite an appearance. Similar in some ways to new Belgiums La Folie, poured into a tulip glass, it has a deep brown, almost molasses, color with a faint hint hint of red when held up to the sunlight. Very cloudy and with a modest amount of carbonation, it produced a small, but sustainable thin head. The lacing left behind was nice and lite, perfect for this style.

Take a whiff of this one and you are immediately overpowered with the scent of caramel, banana, bread and a faint hint our sour apple. The caramel malt mixed with the banana is what served to really balance out the apple and bread.

As I took my first sip, I immediately tasted the sour apple I smelled earlier with the banana not far behind. Another sip brought the bead and caramel malt and this time a hint of a as yet to be determined spice. Works well with the bread, banana and apple. I felt like I was being treated to dessert! The Lactobacillus yeast really works well on this one, as it was sour, but not too tart and not overpowering.

I really liked this one overall. Not only does it do what the style intends, it just down right pleases! Don’t get me wrong, this one is all beer, but may also be one that can pull those who usually shun beer over to the dark side! I had some cheesecake cake around, and really enjoyed the Duchesse as it complimented the cheesecake perfectly. Since it weighs in at around 6% ABV, if you want another you can.

Although labled a brown ale, the overall style is known as a Flanders Red Ale. They are typically brews that range from red to brown in color. The style often uses a Lactobacillus yeast strain producing a high lactic acid and giving a sour taste, also sometime a Tannic acid producing that lip puckering feeling. Often aged for long periods in oak barrels, aged batches are sometimes mixed with younger ones to balance them out.

Produced by New Belgium Brewing Co, as part of their Lips of Faith line. Starting off in 1989, they have made great strides since then. I’ll let them tell their story: ” As our aspiring young home brewer rides his mountain bike with “fat tires” through European villages famous for beer, New Belgium Brewing Company was but a glimmer in his eye. Or basement. For Jeff Lebesch would return to Fort Collins with a handful of ingredients and an imagination full of recipes. And then there was beer. Jeff’s first two basement-brewed creations? A brown dubbel with earthy undertones named Abbey and a remarkably well-balanced amber he named Fat Tire. To say the rest was history would be to overlook his wife’s involvement. Kim Jordan was New Belgium’s first bottler, sales rep, distributor, marketer and financial planner.” There is much more, but also unique for them is their addition of employee ownership to all employees upon completing one year of employment.

Appearance was a candy apple copper, deep. Minimal carbonation, but produces a light and long lasting Lacing on the glass. Hold it up to the light and I swear it looks like neon sunset shining through.

Aroma had raspberries come to mind, but tart ones at that. Definite malt smell with a faint spice aroma. It smells like tart raspberry soda that got into a fight with some malt. A nice woody flavor creeps in amongst all that sour malt giving it a nice balance.

The malt hits you right away, but soon after that, a sticky tart, sour flavor comes out, almost like a pack of apple sour patch kids mixed it up with the hops and malt on playground after school. Didn’t notice the spice as much, but a slight caramel malt was definitely present, reminding me this was based on a brown ale.

Overall: fantastic. I’ve had Lost Abbey’s Cable Car Wich is a fantastic sour and this is close. Lower in ABV though, about 6%, and went well with my sweet potatoe fries.

This one is an example of  an American Amber Ale or Red Ale. This style is usually heavier on the malt, sometimes toasted or even smoked, contains hops  and very often has a fruity character to it, with spices sometimes present. Varying degrees and varieties of hops are often used. The American Amber Ale or Red Ale, is a kind of a catch all category for ales that are amber in color all the way to red. American Amber Ales are more or less, hopped up Pale Ales with have had crystal or other colored malts added to a Pale Ale, thus producing the darker color. American versions can sometimes even border on being an IPA, or India Pale Ale, with colored malt added in.

Bear Republic Brewing Co hails from Healdsburg, California. Tucked away in Sonoma County, which is known for it’s wine, Bear Republic is opening a new facility in Cloverdale, California. I wasn’t able to find much about the history of Bear Republic, but they appear to have begun as a modest brewpub in Healdsburg, with some ties to mountain biking. In fact, their website boasts that Red Rocket is the brew of choice for mountain bikers.

Poured a deep copper color into a tulip glass (should have been a pint glass, but this was the first thing I grabbed), dark enought that it almost appears brown.  Moderate amount of carbonation produced a nice little set up bubbles that trickle on up to the top of the glass. The head is minimal, but that is nit uncommon for this style. The lacing left over sticks well to the glass.

Aroma is of caramle and roasted malts. This hits you immediately. At the same time, the pugnant hop aroma is just as prevalent, giving the overall aroma a nice balance. Some spice is detected, as well as faint citrus notes, although the citrus is not so prevalent. Worthy of another snif.

When tasting this one, I wasn’t sure if I had an IPA or not. Damn, but the hops were bountiful and bitter! Another sips finally brings out the roasted malts. The caramel was not quite as prevalent, although still present along with some definate spice.

Mouthfeel had a medium body to it. Exactly what I would expect form a beer tossed into this style. Crisp, yet not too much for an Amber ale.

Overall, a very nice brew. Similar in some ways to Green Flash Brewing Co’s Hop Head Red. I am always surprised and pleased with American Ambers, as they most often are so hopped up you can not help but get all giddy anticipating the next bottle. Red Rocket weighs oin at around 6.8% ABV, average for this style. Paired well with the Brat and steak fries I had for lunch. This one would also go well with a nice dish of homemade vanilla ice cream.

Brewed in the style of a Belgian Strong Dark Ale. Beers of this type are often a little higher in alcohol a more balanced feel to them. Often with a lot of complexity that can sneak by those with a a delicate taste. Often present are hop, malt and fruit notes, with some spicy feel to them. Hops are present, but not all that prevalent usually and the alcohol will often sneak up on you.

This one comes to us from The Unibroue brewery in Quebec, Canada. Not much on these guys either on their website. The profess to use only natural ingredients and boast state-of-the-art brewing equipment: “The brewing methods used by Unibroue have been inspired by the great European brewing traditions and, in this respect, are one of a kind in North America. The methods used stand out, in particular, from the brewing methods of the mass-producing breweries and even from the other North American craft brewers because the beer is refermented in bottles and partly-clarified only. Through these methods, specialty beers with an evolutive taste and a long shelf life are produced. The manufacturing of the beer at Unibroue is done in five phases: brewing, fermentation, clarification, bottling and kegging and, finally, refermentation in bottles in the holding room.”

Poured slowly into a tulip glass, you can just see the plethora of bubbles trickle to the top producing a wonderful two finger head. After a few minutes it settles into a very sustainable one finger head that leaves a thick snowy blanket of lacing on the glass.  Displaying a a very dark amber color that alsmost looks copper at the same time, you cant help but want to dive right in.

Aroma is that of a sweet caramelized malt, with a moderate alcohol note. Fruits and spice are also present but somewhat overpowered my the malt. I had to have a second whiff.

The sweet malt sensed earlier comes out immediately and is very nice. The citrus notes I smelled earlier are a nice compliment to the alcohol presence that lingers on the back end and a little spice just to keep it interesting. Oh and as I take another sip, I know some hops were there.

Mouthfeel was was not that crisp, just as it shouldn’t be. Medium in body, it was appropriate for this style.

Overall, I was impressed. With the likes of Molson coming from Canada, this was a refreshing brew to have. I was not too sure what to expect from the French province, this is one I will definitely have again. It weighs in at around 8%, respectable, but not too much.

This one is and example of an An example of an American IPA , or India Pale Ale.  Color can range from pale golden to red and often are cloudy. The American IPA is typically big on hops and often a little herbal or citrus flavor. If you get a good one, bitterness will be present. They tend to be medium in body with a mild malt character.

This one comes to us from the Deschutes Brewing Co in Bend, Oregon. Opening in 1988 in downtown Bend, OR, the brewery later moved to its current location along the Deschutes River in Bend. Their facility in Ben includes a “50-barrel traditional gravity brew house and a new one-of-a-kind 131-barrel Huppmann brew system from Germany, Deschutes now creates and experiments with specialty batches of limited beers”.

Pours a medium, but almost deep, copper color into a standard pint glass, which almost reminds you of an evening sunset. Nice carbonation, as you watch the bubble trickle up to the top of the glass producing a medium head that dissipates into a thin, but sustainable heat. Lacing on the glass is is thick and stays around for the duration of your experience.

Aroma is all hops baby. Just the way it should be for a decent IPA. Caramel and malt undertones help to balance this one out. A second whiff gets you some citrus and spice undertones that make you want to sniff again. But do not let your nose linger to long, as you are going to want to taste this one too, for the sweet scent of an unusual malt hits my nose.

Upon first taste, the bitter taste of hops come crashing into your mouth as a good IPA should. Contrary to Deschutes own description, I do taste the citrus they describe, but get more bitterness in the taste than they state.  balancing the hops out is a nice malt flavor. One difficult to place. Looking at Deschutes website, they mention the use of seven different types of malt in the brewing process. That explains the unusual malt flavor.

Mouthfeel is a nice crisp bite. It is creamy, smooth and the bubble from the still ongoing head are quite nice.

Overall a great representation of this style. When given the chance, I will definately have another. Weighs in around 6.5% ABV, allowing you to have a few i you want. Pairs nicely with spicey food, such as a well done Tandoori Chicken and rice.