Our Tastes-- BlackStone Liquidity Bock

Bought a growler, never pinted, never tasted, and my tastes seem in line with the others I shared it with, almost BJCP-ish! The color is an awesome doppel, NOT mai nor, helles. The aroma a balanced malt and hop, with low flattening head. The taste, when rolled around the mouth is even and smooth when it comes to body; however, the overall balance when aftertaste is concerned is too hoppy for me (and I consider myself a bit of a hop-head!), Liberty and Mt. Hood are in here. I'm relatively new to the art of subbing different hops for others but I would almost try backing off whatever is first or replace some thing with Hersbrucker (after the shortage is over). Don't get me wrong, the beer itself is solid and I would never go thirsty if God left me only this to drink, but from a magnified expectation is a bit light with respect to the malt backbone. Maybe I've gotten used to maltier beers in the fall/winter and expect it less in spring beers. However, this German lager was put in the tank back in September and apparently has only gotten better. OG- 1.065, IBUs- 24

Our Tastes-- Flying Dog Kerberos Tripel

Kerberos, named for the three-headed hound that prevented a soul from escaping hell once it had crossed the River Styx, (aka Cerberus), is a deceiving cloudy dark straw with yeast still left over in the bottle after the pour. Aroma reminds me of wet hay. The taste is a smite spicy and bitter with a flat non-latticing head (done with many high octane brews). Part of the Canis Major line of beer, this one is made with 2-row pilsner malt and Golding and Saaz hops. 8.5%abv and

Our Tastes-- Dogfish Head 60 Minute IPA

60 Minute IPA is the "flagship" of DFH brewery. Made with Warrior, Amarillo, and 'Mystery Hop X' (possibly due to the shortage? this one has a fresh hop lovable pungency, the head alone when poured causes an atomic cloud of foam. BTW, I'm trying all of these beers in their represented glasses to get the full effect of the beer itself as purported on the website. The taste is a wonderful pine explosion that just made me glick on my screen by accident. Clear dark straw much like Shelter and a lattice that clings like magic bubbles (sorry I just channeled Bear Grylls a little). This 209kcal beauty has a floral balance like only one other IPA I've had, give you a hint starts with 42, ends with "A". Having it makes me crave Hungry Howie pizza with cajun crust.

Our Tastes-- Dogfish Head Shelter Pale Ale

Well the Winter Solstice took place this morning at 604am CST to Mark the longest night, on top of that it will soon drop to about 24F in my little part of the world. So now that summer is definitely gone and we're about to have a few "3 dog nights" in a row, I'm going to start tasting all the Dogfish Head that I can get my hands on including some great brew from this weekend, Junk coon-dogged me out. BTW- Australian aborigines used to sleep next to their dogs on cold nights to survive, the coldest ones were termed ---you guessed it 3 Dog Nights. This was DFH's original brew and in my opinion is the type of beer that can be used as a BMC conversion tool. It pours a dark clear straw with wonderful macro and micro bubbles. Lattice is there but not VERY distinguishable. The head is a separated foam that is easily replenished upon swirl. Taste is great, an easy 6er. What gets me with this little 168kcal brew are the hop additions. Either this is proof of the hop shortage substitutions that had to be made to keep beer alive and well or a running change by Sam that wasn't fixed on the website. Shelter Pale Ale is made with "whole leaf Glacier and Warrior hops", but the bottle label I have which for me is an instant collectible says Willamette and Columbus (aka Tomahawk to some). The alphas are comparable and substitutable with Willamette/Glacier but since Warrior is relatively new Hop Union considers it a questionable sub, just fyi. I really like the idea of Delaware grown barley. 5%abv sold only in Mid-Atlantic states, sorry Nebraska:(

TnDC Field Trip #10 (#6 revisited)

This has been by far the best Field Trip to date. We made a little run up to NashVegas and checked in to the Hamppy Inn across from BlackStone Brewery. Around 4 we headed a few short blocks away to Yazoo Brewery to enjoy some of their beers in the Tap Room. After filling 4 growlers, Dos Perros and Hop Project #9 for The Enabler and Wassail and "The Project" for me, Merry and I settled in for a couple of hours to enjoy some TN cheese and spiced pecans, oh and a couple of pints of brew of course (note to self no Hefe for Melonhead). Later that night we stopped in and had dinner and SEVERAL memorable beers with Junk at Bosco's. I started with their Flaming Stone beer. It was alright but left me wanting more. Brewed using a "traditional German technique" stones are heated in the wood oven and placed in the kettle during brewing, great color and overall taste. Next was their seasonal Glacier Pale Ale and this was a definite improvement! A basic pale ale using Glacier hops gave it a slightly minty hint, nice. 90 shilling into the gullet! I first tried this beer in February at BlackStone and though this was an excellent beer, I still think the BS version may have been better. Bombay IPA in Junk's 2008 stein which btw is a gnarly idea. I love the idea of mug clubs with great ceramic steins to clutter your life forever. Then to culminate the night a 2008 bottle conditioned Export Stout (to wake to stout mouth within) sponsored by the new Memphis chapter of TnDC. This beer came in a great brown fliptop and had a taste unlike any other stout I have drank. Some snooze then the best part of the trip. I personally guided tour of BlackStone Brewery by the assistant brewer, Red, (will not denote him in pink for this serious entry) . I once sat in on a lecture given by Ian Wilmut, clone biologist of Dollie, who btw had shortened telomers from birth, I'll let you look that one up! And I equate this tour with that lecture. To listen to the significant jump in knowledge of brewing from Red was awe inspiring. I compare twig and titanium. He has gone from licking caps of extract to filtering beer at 80 hectoliters/min and amazing amounts of pressure in Pa (or bars, no not the kind you drink in). You never know who's life you'll touch. The Brewmaster there, Travis Hixon, hooked me up with some sweet door prizes for C.A.B.S (Central AL Brewers Society, website coming soon), and I'll be honest, I'm going to brew something orgasmic to hold onto one of them! I came home fired up about brewing again and on Christmas I plan on brewing my first batch of mead. Oh and yes I snagged a few growlers, Maris Otter, Oatmeal Stout, St. Charles porter (at this rate this thing will catch up with Alaskan's Smoked Porter if it keeps winning) and Liquidity Bock. The grub at both places was pound packing and supreme. Even posed for a few photos for the paparazzi, ok it was just Merry, but still a great pic! Not sure how I'll top this one but my thanks go out to everyone involved. PS- Get to bottling again guys at BS and thanks Junk for the "Eli 164" bathroom souvvy;)

Our Tastes-- SweetWater Motor Boat

As soon as I saw this brew I thought about the ESB they had with a red label that they retired due to low demand around 2000. It smells of a noseful of malt, medium brown color and light head. The taste of bread overwhelms you. 5.6%abv is what the old one used to run. I think I actually have an old bottle around here somewhere! This is yet another great market idea by the guys at SW. Retire a great yet worn out recipe, wait for people's tastes to change, make it a seasonal and keep the sweet water flowing. This used to be one of my absolute favs before it went out, this was around the time when their porter had a solid purple label instead of the Jamaican flag-esque look.

Our Tastes-- Bam Biere Farmhouse Ale

Dipping into a sixer I picked up a few months ago, we try Jolly Pumpkin's Bam Biere. Named after the brewer's Jack Russell that was hit by a car and "bounced back", this beer is for all of us who have been knocked down, picked up, dusted off and carried on. Pouring a frothy head (remember to swirl since it is bottle conditioned) and having an aroma of bubble gum, the bitter, tart apricots jump onto your palate! Pouring an extremely pale golden yellow this beer is not too shabby. What throws me off is that the brewery is in Michigan but has a Hawaiian underlying laid back theme. Plus the label looks a lot like my dog Indiana. No info on the brewing specs but it's 4.5% and available in 12s and 750s.

Random Brewing Tasters-- Red Wheat Ale

The Enabler cooked up a little batch of Red Wheat Ale that started as a Bewitched Red Ale from Mr. Beer. Then he added an extra can of Golden Wheat Malt that he had left over from the Ginger Honey Wheat. Pouring a light medium brown with a sweet yet "minty?" aroma. The taste is a clean slightly bitter on the sides but the most profound part of it is that there is a hint of Necco or those sugary hearts you get at Valentine's that say "Eat my Meat" or whatever. This is a nice brew. 6% ABV.

End of an Era

Farewell and adieu yee ladies of Spain, not really but I finished Brew Batch #6 brewed on September 6, 2004 and it's still just as fresh and if not better!! than 7 days after conditioning. APA, the American way of sucking suds. Medium brown, great retaining even head. 10 days later, Hurricane IVAN hit the coast and I had a townhouse full of refugees (see previous posts). Bought some great beer at hurricane prices, got those damn bottles for batch #7, that I hated but Joe helped me empty, and still had a gas grill to cook on, damn take me back!! NO, not really, I'd have to go through RX school again...and BnD, what a tie in Junk! And we beat LSU 10-9

Brew Batch #28 Imperial IPA (aka 42-A*)

There's a certain solace to brewing, especially when done alone. Like with any craft that makes one happy there's a certain methodology about it. I have come to brew with others to help them have a better appreciation of a craft that's as old as the act of sweaty wrestling (wrasslin' in the South, and yes it's all real!) this is the first batch in a while that I have prepared for solo and I noticed I fell into that comfortable rut. First and foremost, water? I have stepped away from 5 1gallon jugs and started using a 5C reusable jug from Blue Ridge Mountain water (used for Batch #27), but this time subbing Glacier water from Publix, 5C=$1.50, can't beat that. It goes through 7 steps of purification including 2 UV treatments, a carbon filter and an osmotic membrane and the machine said it was serviced yesterday. Then the equipment. Brew shirt, lautertun which inside has a screening colander, tongs (to help with the grain bag), clip thermometer that goes in the hole of the pocket of the brew shirt, cheap blue plastic spoon and stainless steel ladle; fermenter, inside has 3-piece airlock, transfer racking tube, bottling nozzle and bottle spigot to bottling bucket; other than my glass carboy all fermenters are being used now, jeeze sounds like Junk and I are brewing when he first started! Next print out recipe and instructions with nifty O&B logo, making sure all steps coincide with what you are about to do, including any nuances to write on the edges as mental notes, take inventory of brewing items, hard to finish a batch if you are missing that middle hop addition! Dry-hopping can be held off on, bittering hop missing with smack pack and yeast starter bubbling gets kinky. Set up propane burner in the garage, turn on the Target bought "Pub Open" sign, plug in multi-colored Christmas lights (Dad, says we look like a damn family of Portuguese are living in the garage when I turn them on and you look down the driveway). Clip butt on Gurka Regent Toro 2000, pour up a nice brew (this time it is a bomber of Ménage à Frank) in a Flying Dog glass sent by Junk to possibly lighten the hole left by the Croc'ed English pint. The glass is measured on the side from top to bottom (sniff, to circle, to pant, to beg to hump the farther into the pint you get). Throw Growler, our Rottweiler puppy, some pecans through the fence to crack out of her green bucket of nuts that is in the garage with me, no dogs around brewing process, this place ain't SweetWater! Now water has been coming up in temp, grain is mashing out, I'm about to light my stoagie and breath a huge quiet breath, no TV on, listening to traffic go by and enjoy brewing on a cloudy miserable humid AL evening, join me, back in a few.
Smell bag that grain came in and close your eyes to imagine sweet malty biscuits
>1950hrs-- We're done, had to change the aroma hop on this one, so it's not true "42-A" it's 42-A*, thanks to the brainchild of Junk. Every man should have something like this to enjoy, sit and reflect on family, life, work, marriage! OG 1.068+0.00 @60F. This one has a long way to fall:)

Quick Update

Still brewing tomorrow, in the middle of the monsoon that is impending. I've started using Blue Ridge Mountain water or Glacial Falls because I can get 5 gallons of it at Publix for less than $2. I'm thinking of opening the blog for comments or email allowance, only problem is comments can be tricky to moderate. Orangeandbrew.com is slowly being built along with another brewing website, even started looking at some CafePress stuff. Hell, if Mike Rowe can do it with Dirty Jobs I can at least play with some ideas. Never announced the movage of other chapters, of course I'm heading up the Montgomery chapter now, Junk is our nomadic chapter (he's waiting to settle) and Red (denoted here in pink) has moved lakeside outside of Nashville and moonlights as a malt masher at BlackStone Brewery , no more Port City chapter for those guys. Oh, and as of February 2009 the Olde Auburn Alehouse will have it's brew equipment pulled and very well cease to exist. Junk and I spent many a Wednesday or Thursday night there across from Virgil Starks at the bar, if they buried him in a fermenter he's rolling over in the trub hopefully with his mug club stein in hand.

Brew Batch #27 Belgian Dubbel

This is one of the recipes I've been dying to try for a long time and when it was brought to my attention that perhaps some 22oz bombers of special wedding brew would be a great idea for gifts at the soon to occur nuptials, I came up with this as one of the brews that I would attempt to perfect in the name of matrimony. This is a rather in depth recipe, maybe because I only have one chance and since it takes about 2 months to ferment and 4 or so to start to mellow out just in case someone wants to crack their bottle open at the wedding. Made little grain, but an enormous amount of fermentables including 6lbs of Golden Light DME, 1lb of dark Belgian candi sugar and 6lbs of Golden LME. Lay some Spalt in there for a hour and some Saaz for a minute and voila OG 1.058+ 0.001@ 66.5F. Brewed Thanksgiving Day this is part of the "Wedding Series" of beers.

Brew Batch #26 REINKE'S REVENGE 2008

Melonhead and I bottled 51 brown, black-capped beauties today. The filling process went off without a hitch. FG stopped at 1.026 + 0.00@ 60F to yield 7.57%abv. This one had a marked taste difference with regards to the first pour. This batch I am really trying to hone in the specifics of the brewing ingredients and technique used. This may have had an impact on the apparent flavor profile.

Our Tastes-- Brooklyn Black Chocolate Stout 06-07

I picked this one one up in a Brooklyn sampler pack as a new try. I've never had any of the Brooklyn beers prior to having this sampler and thought this would be a good way to end the night (or make it longer). If you could imagine an oil change on an 86 Chevy step side at about 10K miles, that would be the color with a flattening brown color. The aroma on a long whiff on the breath out is HIGH alcohol. Once made for Catherine the Great exclusively, this is the closest to Reinke's that I have encountered. Made with American Two-row then bittered with Willamette and Fuggle, this year's abv is 10.6%, with 2008's being 10.1%. I'll admit I like the fact that it isn't exactly the same because these big beers sometimes don't always turn out the same due to yeast strength. Of course best with deserts and sweets, and thousands of kcals/bottle, having this brew makes me want to brew with actual chocolate or cacao. The Enabler says it seems to leave a film inside your mouth but this must come from the continually fermenting yeast. Have 2 and see what you think.

Our Tastes-- Stoudt's Blonde Double Mai Bock

Jumping the gun a little yet trying another new brew, is Stoudt's Blonde Double Mai Bock (yep it's a mouthful). A cloudy dark straw with a spring malty nose. Initially the head is creamy off white froth and the taste "bocky", have a few and you'll know what I mean. Made with Two row and Munich malts, Bittered with Perle, Warrior and Hallertau then aroma with Saaz and Hallertau. Yeast is a bottom fermenting lager and the abv a warming 7%. The other note that hangs on the palate is the clover honey.

Our Tastes-- SweetWater Festive Ale 2008

Being about a month into a fall of the autumnal equinox, we are trying Festive Ale 2008. Dark brown black in color with the usual flat head. This year's bland brew seems to be about as well balanced as I have ever tasted. There is a maltiness with little hop taste. Still made with cinnamon and mace this brew touts an abv of 8.6%. Only 7200 liters, 3800 cases of 12oz bottles and a handful of kegs are made.

Our Tastes-- Victory Hop Devil India Ale Pale

Having one more for the night, Hop Devil India Pale Ale, by Victory Company. I'm guessing basic IPA on this one with its light red/brown color, overwhelming hop/malt balance and flat head. The site tells you nothing about Jack Schitt. It's 6.7%abv made with whole leaf American hops and German 2-row malt. Congratulations they have just narrowed it down to about Jack Schitt, boy isn't that special (wipe your mouth boys with your drooler rag as far as your IT goes). Other than that overall, its a great beer with a smooth taste and bland that leaves the imagination wondering.

Our Tastes-- Great Divide Hibernation Ale

Hibernation Ale tastes strangely similar to a brew either I have brewer or tasted already. There is a Batch #25 Baltic Porter and Raison D'Etre feel to it. It pours a deep ruby mahogany, flat head with little lattice. The nose is strong alcohol with malts and raisins along with the same taste since 1995. Several medals from GABF and WBC on this one. I picked this little beauTAY up from Arctic Liquors where Leif Ericksson is the owner who made the suggestion (way to go, you Norse). Cellared after bottling then released for only 6 weeks between November 1 and December 15th, this may be my new fav winter warmer. At the very end you get a smoked and dry-hopped feel that's ever so subtle. 8.1%abv doesn't hurt either.

Our Tastes-- Great Divide Samurai Ale

I haven't had any of the Great Divide beers but we thought tonight we would start with Samurai Ale (ha-soo). This is Great Divide's offering of what I believe is an unfiltered BMC type, basically unfiltered Coors original. Made with barley malts and rice it has a clean, crisp quaffable taste that one could consume pint and pint again. Nor a hefe nor wit, but a clean unfiltered "plain" ale. The site says to pair it with bar snacks, Humboldt Fog (soft cheese made with goat's milk from CA), tuna, sushi, etc. Either the head is creamy soft and big or frothy then dissipating, different actions in 2 different glasses. Aroma is a sweeter than used to aroma with the standard unfiltered pee. No noticeable hops. 5.1%abv

Our Tastes-- 2005 Terrapin Imperial Red Ale

Having had the Terrapin line many times this is the first time I have laid it out in words (other than the 31in31 challenge). Big Hoppy Monster is an Imperial Red Ale that starts out with a monstrous mouth full of magnificence with regards to the hops. I know I skipped the aroma part and everything else but this is what strikes you the most. At the beginning, is was a nose-full of smooth yet heavy malt (2-row pale, Munich, Crystal 20, Crystal 30, Crystal 45, Crystal 77) then as you drink further into the reddish-brown liquid speckled with apparent hops bits like star s in the clear night, the hops get on ya (Ahtanum, Cascade, Centennial, Simcoe, Warrior). 8.3%abv (on the 05') with 85IBUs.

Our Tastes-- Stoudt's Triple

I've bought a bunch of Stoudt's line of beers to try and thought I'd start with this one. The Triple pours a medium candi-sugar brown with a flat head, which is expected with the higher abv beers. The aroma is a deep complex raisin, banana bread. The aftertaste is very distinct with a phenol pheel. Triple,(also Trippel) was once used to describe the highest range of abv monastic bevvies, with enkel and dubbel being the "basic and mid-grade". Made with Two-row and wheat, bittered with Perle and Warrior then aroma additions of Hallertau and Saaz. 9% alcoholic warmth.

Our Tastes-- Great Lakes Holy Moses White Ale

Finishing out the Great Lakes beers that we have in storage is their Holy Moses White Ale. This brew named after the founding father of Cleveland, Moses Cleaveland, pours a clear (cloudy if you swirl the yeast bed) golden straw. The head is flat and without mention and the taste the typical Belgian wit (meaning "white" from the yeast) spiced up with orange peel, chamomile and coriander (never heard of chamomile in a wit, so that's neat). 5.4%abv and definitely tolerable to a 6-pack limit.

Our Tastes-- Weyerbacher Belgian Style Golden Ale

In much the Mitchell fashion in the 11th hour and last few minutes I taste, Merry Monks' (aka Belgian Style Golden Ale) by Weyerbacher. I have accumulated many of the Weyer styles of beer recently and all of them relatively high gravity. This one seems fitting as I close a Halloween at Merry's outpost. At first glance with this being a 9.3%abv liquid, I expected a flat head head but this one pour a relatively large white head and quickly dissipates to the usual. The aroma is bland and nondescript with a cloudy color (like wet straw, as I watch Man vs. Wild, for Bear Grylls everything is a simile). Truly a bottle conditioned beer this one has added sugar and yeast which explains the intriguing gook that has rested to one side. Taste explodes in your mouth with bananas and clove with this Trippel. Made with Pilsner malts and Belgian yeast strains my mouth is alive with multiple dimensions. Wow this one is really a great beer to start this line with.

Our Tastes-- Shiner Munich Style Helles Lager

Closing in on my goal of 31 beers in 31 days, I finally try Shiner's latest anniversary beer, Munich Style Helles Lager (aka. Shiner 99). These beers initially were thought to be simply tributes to Shiner's upcoming centennial year, the brewery I hope to visit next year, but really this is ingenious market research. When Shiner 97 (Bohemian Black Lager) came out it was an absolute smash; therefore, people begged for its return. Currently they offer what is supposed to be the same recipe (it isn't, trust me) as a regular in the line up in an all black package. They are simply testing out new niches for the sake of mass market research!! Brilliant! So begat Shiner 99, a clear light straw yeasty tasting bread beer with flat head that when I poured my mouth full I sat patiently and waited...and waited for a taste...of something...but there was nothing. Moral to this tasting is that if you want BMC taste, don't have it shipped from Texas. Made with wheat, barley and Munich malt, this one pays tribute to the Czech brewers that founded Spoetzl Brewery. To tell you how "bright" which is what helles means, this one is 6 SRM, yeah, only water may be clearer, 4.9%abv. Well maybe 100 will be something special.

Our Tastes-- Saranac Promegranate Wheat

Keeping the spooky taste buds rolling tonight I wane about Saranac's Pomegranate Wheat. This one has a cool brown bear on the front of it with mirrored sunglasses and juggling pomegranates. Pouring a golden straw and light white head this one is unique in its own right. The aroma is unnoticeable but the taste is light crisp an tart. Made with white wheat and 2-row then jacked around with Columbus (a hop I've noticed a lot of brewers going to). 4.7%abv and a year-rounder.

Our Tastes-- Terrapin Style IBA

Even though the 1st time I have had this beer before, specifically at the 2nd Annual Magic City Brewfest, I thought since this was the 11th hour and I needed to taste 4 more beers, that I would give Terrapin's latest India Brown Ale a good bloggin'. This beer since first tasting has been one of my absolute favorites. The complexity of this beer is phenomenal! Made with 7 malts (Pale Dark Munich, Victory, Special Roast, Crystal 60, Crystal 77, Chocolate) and 5 hops (Nugget, Chinook, Centennial, Willamette, Columbus (for Dry Hop). Now to the beer appeal itself, a deep reddish-brown with an extremely distinct well balanced hop and malt aroma. Lattice is amazing spider-like webbing (Halloween;) the mouthfeel is hop explosion from beginning to burn. Have some nice AL-worthy 6%abv bevvy.

Our Tastes-- Flying Dog Biere de Garde

Trying one of the new Flying Dog brews, Garde Dog, Biere De Garde is a real treat. Named like the French beer "beer for keeping", this one is a nice light treat. The light toasted aroma and color to match are amazing. Made with German Pilsner, Belgian Biscuit Malt, Rye Malt, Flaked Wheat, Malted White Wheat then smacked with US grown French hops, somehow that makes it ok? 5.5%abv will get you through the spring ans summer fo sho'.

Our Tastes-- Red Hook Long Hammer IPA

I picked this little surprise up at Sea Side as well and it has quickly become one of the best "sweet" IPAs I've ever had. I must have bought a case worth of Long Hammer of this stuff during my vacation down there! It pours a creamy white head and aggressive yet balanced aroma. The pale color (brass) is a bit confusing because I would have expected more of a red hue but nonetheless awesome. It has a great mouth feel that explodes with hop variety on the aftertaste. This is listed as the "Go To" IPA. Made with 2-row Klages (?), Munich and Crystal malts then hopped with Northern Brewer, Willamette and dry-hopped with Cascade. Characteristics: 6.51%abv, 186 kcal/bottle, OG 1.05773, best Red Hook I've ever had, oh and by the way all of them are ales, meaning they are great styles to start with when homebrewing.

Our Tastes-- Full Sail IPA

I found this little beauty on vacation down in Sea Side, FL. Full Sail IPA. It pours a wonderfully balanced white frothy head and sweet hoppy aroma. A medium brown color with awesome malt and what must be Cascade hops taste truly sets this one apart from the run-of-the-mill IPA. The lattice hangs well on this beer made by it's "massive brewforce of 47". 6%abv from the independently owned brewery in Hood River, OR.

Our Tastes-- The Raven Special Lager

Made by Baltimore-Washington Beer Works, this one is quite surprising! The Raven label says, "The Taste is Poetic", and I believe it is. For a lager the aroma is expected and the pour is a dark straw with some crazy jack in the bottom of the pint. The taste for lager is great!! Named in honor of Baltimore's own Edgar Allan Poe this beer is said to be appealing to both the lager and ale drinker, I'll admit it may be the best lager I've had to date. There's a slight sweetness to it that I can't quite place and I wish I had more than just one to drink, "Quoth the Raven, 'Nevermore'.

Our Tastes-- Abita Bock

Well, thinking this was going to be something special failed me. It's dark yellow, white headed, smells like a good beer, flattening probably due to the Abita Springs water and is labled "bock". Popular during "Mardi Gras" (where everyone loves to be drunk) available between Jan. and Mar. Made with British and caramel malts topped with Perle....yea...Perle. "Not worth showing your boobies for," says The Enabler.

Our Tastes-- Great Lakes Dortmunder Gold

Dortmunder Gold is a golden lager, with a yeasty bread dough aroma, diabetic urine straw too concentrated (don't understand, look it up) . Light flattening white head. During the mid-19th century 7 cities in Dortmunder began brewing beers in the same manner yielding this style. For me not an overbearing cry to have more, yet a respecite brew to have had. Lattice is nada and 5.8% rounds it out.

Our Tastes-- Great Lakes Burning River

Burning River is a pale ale named after the 1969 burning of the Cuyahoga River. A nice pale ale that smacks of a decent hoppy aroma and flat head. A cloudy straw color and balanced bitterness awaits the tongue. Oddly enough I didn't realize that Burton-Upon-Trent is why we have that pale color and hardness of water. 6%abv with Cascade.

Our Tastes-- Great Lakes Edmund Fitzgerald

Even though I have had this beer shipped to me while I was The Rocket City chapter of TnDC many times, we savor and finally blog the enjoyment of Edmund Fitzgerald, or affectionately known to me as "Eddie Fitz". This porter ranks right up there with LeftHand's Black Jack Porter and of course my own BP! Almost an opaque, with a fine dissipating brown head. The sweet malt aroma is balanced well with hops that I can't identify over the wonderful chocolate taste. The 5.8% bevvy is "named after the ship that frequently docked in Cleveland and sunk in Lake Superior on November 10, 1975 with many Northeast Ohioans on board." I had already been born so there is no relation.

Our Tastes-- Samuel Adams Hallertau Imperial Pilsner

KOKO, I taste (not for the 1st time) Samuel Adams Hallertau Imperial Pilsner. This amazing beer pours up a gargantuan frothy creamy micro-bubble thick head! Color is a perfectly preserved dark straw matched by a citrusy hop aroma rivaled by few. Even as the head slowly dissipates without drinking it leaves great lattice. The taste is an enormous hop explosion in the mouth. Every time I've had the beer it surprises me. "Imperial" beers were originally brewed in London in the 1800s for the Baltic trade. Increased in alcohol to survive delivery to the Russian court that the tsars enjoyed this term implied higher alcohol and hops only for travel. Used now to connotate the same yet distinguish it from its "regular" counterparts. Using 12lbs per barrel (32Cong) of Mittelfreuh, Two-row Harrington and Metcalfe, limited release, 300kcal and 8.8%abv. My opinion matters not at this point, find some and drink.

Our Tastes-- Old Dominion Oak Barrel Stout

Having this beer many times does not diminish it's value. A dark brown color with very sweet maltiness absolute vanilla bean aroma, with oak chips, man I have got to venture into this. I love this OD beer the best (even more than Millennium). Lattice is average at best. The head on this beer is a silky medium tan. Using smoked and peated malted paired with Willamette and Cascade hops, then dry-hopped with the before mentioned vanilla beans and oak chips gives this 5.2%abv bevvy a great depth and complexity.

Our Tastes-- Highland Brewing Company Black Mocha Stout

Carrying on the tradition immediately, I try Highland's Black Mocha Stout! Initially introed to this brew when I was at the intern meeting in Charlotte, NC., I trace my steps for the future generations. It pours an abysmal blindness of black with medium brown head heavy in color on the edges and a roasted coffee aroma of wake up and go. The mouthfeel, (..takes be back and makes me wonder.., Garth Brooks-Unanswered Prayers) a heavy fullness. A great way to celebrate the death and REBIRTH of tasting in my favorite Ensligh pinties, not to be confused with panties. I've talked with several homebrewers that call Highland AND Duck Rabbit as the dark beer makers of the microbrew century. This one makes me feel better about the many imbibes I've had in this glasse's twin, I can tell this will take much brew and time to pass in solace. So twas Superman. Chinook, Mt. Hood, 5.3%abv, calories per 12 oz. 216.81, carbs per 12 oz. 24.99gms nuff said..

Mourning the Loss

Of one of my 1st English pint glasses that I just kicked over next to the couch out here in the garage. I've had a set since, well I can't remember when. I'll miss you and so will your twin, I hope you bear offspring at World Market. He was empty and I have to wonder if there had been beer in him, would it have saved his life in the clash between Croc and concrete? Could beer have saved his life? Only MythBusters will know.

Our Tastes-- Backfin Pale Ale

Another of the legs from the DC trip, Backfin is regarded as "Maryland's premium pale ale"made by Clay Pipe Brewing Company. A standard pale ale head and aromas with amber/brown color. Made with 2-row malted barley, 20L and 60L Crystal malts balanced with American, English and Czech hops to yield a 5.5%abv nice brew. I personally just like the logo of the crab crawling through sea oats on a Sunday morning as though he had to much bevvy the Saturday night before on the beach too.

Our Tastes-- Magic Hat Autumn Mystery Beer 2007

The last in our line of Magic Hat brews is a retiree known as the Autumn Mystery Beer 2007. This one pours a cloudy mild brown color with decent lathery head. The aroma is that of sour maltiness giving way to a "phenolic" (sourness in the middle of the tongue with an initial bite on the sides). This one was a hard guess for us but we definitely knew the taste, just haven't had it much. It's a dubbel offered by Magic Hat yielding a 7.5%abv. I can go for the dark candy and mild hops. I like it.

Our Tastes-- Avery India Pale Ale

My next beer is a pitiful offering for what is labeled as Avery IPA. The cloudy dark urine color matches well with the overbearing yeasty aroma, can you say circa 1500 A.D. cod piece? The head is flat and at this point I'm just hoping to finish it. Characteristics include, hops of Simcoe, Columbus, Cascade & Centennial meshing with some Two-row barley, Munich 10L, caramel 120L, to yield a 6.3%abv gag. Next.

Our Tastes-- Odell Brewing Company 90 Shilling Ale

I ordered some brews from Arcticliquor.com, owner is Leif Erickson (no lie, not sure about the spelling) and Odell 90 Shilling Ale was recommended. Considered one of the Odell "Classic" beers, introduced as the flagship beer in 1989, it is a lightened Scottish Ale to the point of an amber that absolutely makes your mouth happy! The lattice is nice with a well balanced toast aroma, light brown at best in color but has become my first, only and best Odell beer that I have ever tried. A shilling was a coin used in Britain from 1549 to 1982 and only the highest quality beers were taxed 90 shillings. Man I love this beer so much, I've got to order it again. 5.3%abv, even the bottle is the shiznat with it's crossed hop cones?

Our Tastes-- Abita Jockamo IPA

Originally a Cajun saying loosely meaning "the fool we will not play today" or "don't mess with us". Jockamo is a great IPA made by Abita but the website tells nothing of how it is made. It pours a nice clear red/copper color and typical aroma with a little sweetness. The lattice-work is great to look at and the abv is 6.5%. This may be the best Abita beer I've had yet.

Our Tastes-- Left Hand Black Jack Porter

I've had Black Jack a couple of times before this blog and I wanted to leave it alone and come back to it because this may be my most favorite porter to date. Absolutely the best I have ever emptied into my gullet! It is a sweet malt bill and medium mouthfeel topped with light brown head and ever clinging lattice like no other. And some of the Left Hand stuff I'm not a big fan of. This medium brown English-style porter is mae with premium pale 2-row, chocolate, munich and crystal malts then bittered and aroma-ed with Magnum and US Goldings. 6.34abv%. Damn that .34% in this state!

Oktoberfest Cures

Since it's that time of year, thought it would be a good time to go over some cures for head pounding, some of these I just read in an article are tried and true. Drink light colored distillates (gin, rum, vodka), it actually works unless you destroy a quart of wine. Water every 2hrs, puts you ahead of the dehydration caused by inhibition of vasopressin, Gatorade seems to be better because the salt helps retain more fluid along with the other minerals it has. More Hair of the Dog when you awake simply outs off the inevitable. Exercise has help you sweat it out but remember you are already dehydrated so this simply helps take it off your mind while you run but you're getting a good workout. My personal favorite is a Super B complex vitamin and a little water or Gatorade before bed, this really helps since a "banana bag" at the hospital for drunks has pretty much this in it to help prevent or treat Wernicke's encephalopathy. Of course you can always try "The Bull's eye"..a raw egg in 12oz of OJ, the egg replaces nutrients with glucose and vitamins from the juice? Haven't tried it but it seems like the juice would sour into the shats and the egg could give you salmonella?

Random Brewing Tasters-- Breakfast Stout

Trying the batch that The Enabler and I tried to introduce Matt-Pie (pee-kaw) to brewing. An absolutely amazing medium brown head, possible due to over carbonation. Overall, a nice brew, may have needed to drop some more, bottled it at 1.020 which is about right for sweet stouts and IPAs, definitely a recipe I'd like to try again. I think the abv on this one was 4.4%? Probst!

Oddly Enough

Tonight we learned that according to Auburn University School of Veterinarian Medicine, which is also featured on AU main website, drug sniffing dogs have a 20x greater capability of smelling drugs, specifically marijuana than a human, the only way to hide it was in hamburger meat but only fools the handler NOT the AU dog, thanks to MANswers for that tidbit.

Our Tastes-- Magic Hat Roxy Rolles

Continuing with the sampler from tonight is Roxy Rolles. This is an amber hoppy ale that, for me, blew my mind. It truly has pale amber almost "Irish red" color. Made with Pale, Crystal and Caramunich malts and hopped with none other than Brewer's Gold and Simcoe. The taste is slight to apparent hop bitterness. Head was latticed rolling out a 5.1%abv. Possibly one of the best of the pack, but now we're into the Feast of Fools sampler.

Our Tastes-- Magic Hat Odd Notion Winter 07'

Keeping up with the sampler Odd Notion Winter 07', not sure what exactly this one was because they are already distributing ON08' which is a braggot and the website has already replaced it but it tastes like a warming winter ale, we especially like the nice "snow flakes" caused by the yeast/hop bed caused in brew. Had to do some digging to find out what this one was and it's a dark wheat ale, which regaled a "oohhh" from the crowd. 7.5%abv, with a fine sweet aroma. The label spins the mind of Ole Saint Nick heading out from the North Pole but for us it was the house of Sauromon, which was one of the Two Towers!

Our Tastes-- Magic Hat Number 9

Turn 3 will be represented by Number 9, a flavored not quite pale ale. This one pours a ghostly pale ale with a creamy head. The aroma is reminiscent of citrus and some type of berry. The flavor is about the same. ABV 4.6%. Cascade and Columbus hops. English yeast used and on the back of the label,what a surprise, "brewed with the essence of apricot", that accounts for the tartness in the taste and first-time aroma for me.

Our Tastes-- Magic Hat Jinx

Next to the tastebuds is an "ale inspired by the doctrines of medieval chemists", Jinx, a strong fall ale, is our next mouth slapper. Second in the Night of the Living Dead sampler, it pours a copper-brown, flat white head with elusive malty aroma that gives way to a medium mouthfeel of smoked peat. Made with pale, cara, crystal and smoked whiskey malts, bittered with Columbus, this one is a 6.9%abv (scissors, paper, rock, same hand yells jinx just like saying the same thing at the same time).

Our Tastes-- Magic Hat Circus Boy

A howling hefeweizen out of the Night of the Living Dead variety pack from Magic Hat, this was one of the samplers The Enabler legged back from D.C. "..a bump that goes bump in the night. Four fiendishly phantasmic formulas..", are contained withing this one. Circus Boy is a great hefe that pours with a heavy white head to flattening then easily aroused along with the aroma upon swirling. The color is perfection with cloudy straw. Aroma is sweet bananas and clove. A predictable beer, but nonetheless, a worthwhile oral venture. Made with malted wheat, pale malt and amarillo (same as Yazoo Pale Ale) this one's good. 4.4%abv. Hefeweizen yeast.

Brew Batch #26 REINKE'S REVENGE 2008

Yep, it's time for that special recipe again this year. I've changed to brew process and recipe just a bit this year in the hopes that if I enter next year's Sam Adams LongShot that maybe I can go a little further than I did this year. Oh yeah, I didn't blog that, more later for now let the brew begin:
>1703hrs-- Dropped the grain
>1811hrs-- 30min sit, this time we went to 130F for 10mins (rest), 140F for 15 mins (rest) now up to 155F with a standard 30mins (rest), I'm hoping this helps extraction efficiency, but I've lost my copy of The Complete Joy of Homebrewing.
>1855hrs-- Sparged, now raising to boil.
>2006-- About 20mins left from the final hop addition with an ice bath awaiting, before this a little Galena and Fuggles.
>2100hrs-- The brew is done, waiting for a cool down having some pizza, and tasters, OG to come.
>2318hrs-- Pitching yeast. Standby... Scottish Thames never smelled so good, OG 1.079+0.001 @69.4F
>Looks like another award winner done in hand with The Enabler
>10/9/08-- Damn thing was so active the stopper almost launched out of the fermenter like a rocket and the plastic top was bulged, had to use my racking tube as a blow off, and it's still WIDE open

Our Tastess-- Sierra Nevada 2008 ESB (Early Spring Bitter)

I've had several of the Sierra Nevada line and the ESB is a super reddish-copper brew, made with British-grown Maris Otter, Two-row Pale & Crystal, with a great mouthfeel and aroma of a strong pale ale using bittering hops of English Challenger and finishing hops of English Challenger and East Kent Goldings THEN dry hopping with English Challenger, U.S. Challenger, U.S. Goldings, & Crystal. 5.9%abv makes this an annual favorite already.

Our Tastes-- Dogfish Head Punkin Ale

I have really been waiting to get into some of the Dogfish Head beers and this one in particular since it is that time of year. Punkin Ale pours a great clear copper color with slight foam to a flattening head. An absolute perfect aroma of pumpkin and allspice this one has 7%abv is a real treat with wonderful warming effect. Thank goodness it comes in 4-packs because at 230kcal/bottle, this one could be a meal!!

Our Tastes-- Leinenkugel's Oktoberfest Lager

Rocking with the "Beer-A-Day" program, we continue with Leinie's Oktoberfest! I'm sure you see a pattern starting. As clear a copper with no bubble as you can find. The nose is flat I guess due to no head formation even after swirl, but then again none of the Leinie's really had any head. It's unremarkable yet drinkable? Brewed with Munich, Caramel and Pale malts and tightened up with Perle, Hallertau, Tettnang and Cluster hops. 5.1%abv, 170kcal/bottle and best served at 45F, I think we got the temp right.

Our Tastes-- Left Hand Oktoberfest Marzen Lager

First and foremost the aroma is intriguing. Color for Left Hand's Oktoberfest Marzen Lager is supposed to be clear copper but for us tonight it's more like tarnished penny, in other words cloudy copper at best. Still the smell is 50% of our taste, it's of fresh baking bread. Made with Munich and Pilsner malts topped with Magnum (15%? alpha) and Vanguard hops. A medium mouthfeel 6%abv.

Our Tastes-- Saranac Octoberfest

This month we will attempt to taste 31 beers in the 31 days of October to clear out some inventory. I know, what a problem. We may jump all over the place with the tasters or may even go through an entire line of beers from a company, but for now we lapse back to Saranac and their Octoberfest. The first characteristic that catches the eye is the absolute champagne-like clarity and orange hue. Next is the flattening head with uncooked bread dough aroma. Taste is bland, we can drink it, but the same goes for our own piss, if another option is available we may take it. Made with German pilsner and crystal malt, coupled with Saaz and Tettnang to yield a 5.4%abv bevvy.

Our Tastes-- Brooklyn Pennant Ale '55

For some reason I have absolutely got the taste of nothing but Pale Ales and IPAs in my mouth especially after this past week's vacation to Seaside, FL. So I took some of this brew and am just now after getting back actually trying it. This pale ale that's a tribute to the 50th anniversary of the Brooklyn Dodgers winning the World Series is a complex grain ale. Made with Maris Otter, Belgian Aromatic and British Crystal malts it had a sweetly biscuit taste. The head is light-flat and hoppiness balanced with Hallertau Perle, Willamette, American Fuggle and Cascade. 5.0%abv and able to be paired with just about anything.

Our Tastes-- Tommyknocker Butthead Doppelbock Lager

Last but not least is the Butthead Doppelbock Lager. The head is flat with aroma slightly orange sweet. Color lighter brown than its NB brethren. The taste, bocknacious! I just made that up, don't look for it in Webster's. I would but a 12 pack of this alone. Made with Munich, carapils, caramel and chocolate malts and fermented with Bavarian lager yeast to give an 8.2%abv! Bittered by no less than German Hallertau. 2003 GABF gold, Frank's platinum.

Our Tastes- Tommyknocker Maple Nut Brown Ale

Next to last brew is the Maple Nut Brown Ale, (hope it's better than my NBA recipe). It pours a dark clear brown and 1/2" of tight foamy head. The taste is FRD (to quote my buddy Junk), a great slightly roasted sweetness! This comes from the maple syrup that is added to each barrel during fermentation. Munich caramel and roasted malts in this one and "a relatively low alcohol content". Get some.

Our Tastes-- Tommyknocker PickAxe Pale Ale

Continuing with the Mother Lode taster, I'm trying PickAxe Pale Ale. This is a great English Pale Ale. Pouring a slight froth and medium orange color this brew is made with British Columbia Bramling, Czech Saaz, and British East Kent Goldings and dry-hopped. The aroma is very nice, possibly better than the overall taste. Sampler getting better.

Our Tastes-- Tommyknocker Ornery Amber

This is a nice colored amber, but so over carbonated that the head foams for minutes and I am forced to drink from the bottle after waiting for the pint to settle. I am reading 3 new books on brewing (1 at a time) but I have read that over carbonation causes taste changes that may leave a sourness on the sides of the tongue, which is what I am experiencing now. Crazy medals I have never heard were awarded to this one but overall it's still a nice drink. Not sure at this point that I would buy this sampler again.

Our Tastes-- Tommyknocker Jack Whacker Wheat Ale

On the back of the donkey is a bag of wheat and lemon grass. A "true" wheat pouring beer with a cloudy hue and slight citrus frothy head. A few medals were won by this 2-row barley and 30% malted wheat brew about 8 years ago. Other than that it's good brew. So far a pleasant sampler

Our Tastes-- Tommyknocker Alpine Glacier Lager

Still working on The Enabler's 102? legs from last year, but reaching the end we continue with the Tommyknocker line of brews. Made in Idaho Springs, CO and starting just 10 years ago this apparently has become a rather nice line of microbeers. This particular bevvy comes from the Mother Lode Sampler. Glacier Lager pours exactly as expected, it's a lager, cloudy but a lager nonetheless. The site hosts a contact for homebrewing which is nice since I am now a part of C.A.B.S (Central Alabama Brewers). Nothing fancy-shmancy about this brew, but great to try. No info on the recipe and abv listed, sorry.

Our Tastes-- Pulque La Lucha

Before I even wrap my tongue around this Poncho Villa, let me give you some history behind my selection. We cruise into Mike's Handy and Dennis, the true Gardendale chapter of TnDC, tells us after pointing out the new addition of Terrapin IBA and the re-addition of SW420 IPA!! to try this one Pulque La Lucha. "It has a pure coconut and pineapple overtone". So I look at the bottle and follow the directions, it says to shake well and that it is a speciality wine. Like an ass I shake it like a stepchild and pour, a skim milk white pint of brew with absolutely "0" on the BJCP scoring sheet for head. The aroma is a cross between pina colada and my Wal-Mart sensitive eyes saline solution for my contacts. Holy mayonnaise! I took a drink and thought I suddenly had something on my glasses, it was my damn eyes!! The taste of pure agave (root) like it says, is evident. I wish you could be here. It's pasteurized so that makes me feel better. "The original drink of Mexico", before antibiotics? Gagging this MFn'S ranks right up there with Fear Factor. Damn bring on the worms, at least they are protein!! Even the nutrition label is bilingual, just name it creamy merde next time and I'll understand. Abv 5.5%, I think, distributor, take him to the rack.. I'll pay more for his stretching ass than another 6er of this stuff.

Zeus is Loose!!

Taking some time away from work and looking at the hop harvest, we definitely have made some progress! Today is Merry-Go-Round's birthday so I am taking some time to blog some birthday stuff. Fay is hitting the coast right about now and we were supposed to go to the pubcrawl down in Mobile, but choose to listen to God's whisper as we knew we would be smacked around all the way home Sunday morning. Once these plants are through growing we'll discuss characteristics of both varieties I am growing and why I have a Centennial bush as opposed to a vine! And it all started from a hop burr just like this one.

Our Tastes-- Ubu Ale

One of the oddites from The Enabler's Beer-of-the-Month Club is Ubu Ale from Lake Placid Brewery. This beer tells the legend of Ubu a chocolate Lab with an unquenchable thirst for beer. A strong english style ale this one pours a deep garnete red with a 7%abv. Sit Ubu, sit! The story behind this brewery is truly inspiring, I could read it a couple of times a month!

Random Brewings

Smacked around a Breakfast Stout from NB this afternoon with Matt and The Enabler. Seems like it is going to finish out nice. Got exactly OG 1.030 @ 70F. We'll see how it ferments out but this was the first time I have ever used flaked oats in a recipe or dried yeast for rehydration. That stuff gives you about 30 minutes to cool and pitch your beer. I like it! This wasn't a batch or my own creation but more of an introductory beginner's start for Mat-pie (pa-caw-pee-caw).

Our Tastes-- Spanish Peaks Crystal Weiss

Having sampled the Spanish Peaks line several times (with the most favorite being at last year's Magic City Brewfest), we're going to finally start tasting the brews and posting them. First up is ,Crystal Weiss, made with 2-row barley, Munich Malt, malted white wheat and Crystal 40L, hops include Saaz and Hallertau to give it a nice 4.5%abv. The color is a clear dark straw (surprisingly clear to have wheat proteins in it), aroma is a bland sweetness, the head is a large foamy dissipation. Enjoy and let's start this line of brews.

Our Tastes-- Samuel Adams Scotch Ale

Since having my first scotch ale in Nashville at BlackStone, I have tried shillings and have looked for a small brew scotch specifically this one. I happen to see it in Samuel Adams sampler (not the summer sampler, apparently a different 12-pack) and picked it up along with their Irish red Ale. This baby pours a dark, red amber with a creamy white head. Using many types of grain including 2-row pale Harrington, Munich malt, chocolate malt, and peat smoked malt used in the process of distilling Scotch whisky the smooth finish is matched with East Kent Goldings and English Fuggles. Retired in 2000 but brought back by the cult this one has 5.4%abv and smacks of 200kcal/bottle! In other words a 6er is a1200kcal meal;)

Our Tastes-- Blue Moon Honey Moon Summer Ale

Oddly enough of all of the Blue Moon beers I've had, I've never had Honey Moon. Brewed in small batches May thru August with a very specific honey from Madhava clover in Lyons, CO. This honey specialty ale has won gold at GABF in 06' and 07' and is made with pale and wheat malts. Color is golden with a profound foamy head. Swirled as a true wheat I've even tried it with a little lime wedge on the side. This is the kind of beer you could sling and orange, lemon or lime wedge in and see what subtle after tones the fruit brings out. Ok, for the true history buffs in many parts of Europe and Arabia the honeymoon is the honey month. A father-in-law will provide enough mead for the 1st month to ensure as mush bliss as possible and ensure the lineage. This one is only 5.6%abv.

Our Tastes-- Saranac Caramel Porter

NOT in the sampler, but the Caramel Porter, (introed to AL at the Magic City Brewfest) is a huge limited release using Dark Caramel Malt along with Fuggles and East Kent Goldings. The aroma is pure caramel stickiness which hides the BIG hops used. At first taste it is a little overwhelming but there is a draw that keeps me buying, maybe it's the newness? 5.4%abv makes you think that "just cooked sugar" couldn't be better. One more Nacker to go but the Melon will have to bring that one with her, because most of them she drinks@!

Our Tastes-- Saranac Black Forest

The last of the sampler pack but not the last of the Saranac taster is Black Forest. Listed as a Bavarian black beer this has got to be the porter offering, at least at first smell, that of a sweet porter. A nearly black brew with a roasted taste with hop to balance (Mt. Hood and Hallertauer), washing a 5.3%abv. All of these beers are AL certified except for the fact that until recently this one was draft only. Salud!

Our Tastes-- Saranac Black & Tan

St. Patty's in July! The Black and Tan from Saranac is a blending of their Irish Stout and German Amber. Grains are Chocolate, caramel, black roasted barley hopped with Willamette (pronouned Wil-LAM-ett, thanks J. Deffe of CABS homebrew club)! I knew I would be able to plug my local club soon enough. A flat usual stouty head with black/brown translucent color. This one is a summer shocker (2 in the pig and 1 in the fish) summer surprise. 5.1%abv, go get it!

Our Tastes-- Saranac India Pale Ale

So far this brew smacks of the best. IPA. The greater the beer the better the color, a wonderful reddish hue with a slapping aroma of all Cascade hop. Brewed with Two-row to a nice 5.8%abv, this is one of the new beers introduced to AL this year at the Magic City Brewfest. Damn this is a keeper. I should know. Several 6ers have kept me going through yardwork in Mt.Olive, AL so far this summer.

Our Tastes-- Saranac Pale Ale

Oddly enough the Pale Ale offered by Saranac is an EPA! I expected a slightly more hoppy (or under-hopped IPA). This one pours a nice retaining head with a mild brown head and has a definite malty aroma. Makes me miss mine. Made with Crystal malts and Cascade and East Kent Goldings this beer is slighlty heavier and maltier than the preceding kin. Another 5.5%abv bevvy.

Our Tastes-- Saranac Adirondack Lager

Keeping up with the Saranac taster, next in line is Adirondack Lager. The Enabler and I are splitting brews to get the full taster in and this has a great "lager" color and caramel sweetness in the aroma. The head dissipates but is reinfused with some swirl. Made with Two-row (for the sweetness), Cascade, Mt Hood and Hallertauer this is another nice beer from the guys in Utica, NY. Mouthfeel is medium and the abv is 5.5%. So far this one is turning out to be bland, but I set the beers up in the garage fridge to go from lightest to heavy.

Our Tastes-- Samuel Adams 2007 Longshot Grape Pale Ale

Drum roll please. The last of the Longshot tasters for now until they release last year's Double IPA and the other 2 winners from this year in the next 6er sampler is Lili Hess's of Hawaii Grape Pale Ale. Made with white grape juice and maple syrup. This beer has the same great reddish brown hue of a pale ale but the aroma smells of slight sweetness. Described as ".. drinking a pale ale after biting into a fresh green seedless grape." The head quickly dissipates and I can't locate an abv on it but this is definitely #2 in the pack. As I type this it saddens me that they have announced this year's winners and I am not among them; however, an imperial stout did place in the judging so maybe I just need to work on the recipe. Sam Adams is currently starting their 4th Annual Beer Lover's Choice Awards like the Nut Brown Ale and Honey Porter before, but this year it's between Blackberry Witbier and Coffee Stout made with beans from Rwanda. Looking at this year's Longshot stats brewers were down by about 400 while samples were down by almost 600! Hop shortage? Sore losers? I'll be trying again, that's part of the fun.

Our Tastes-- Saranac Traditional Lager

After all of these years I have yet to try this series of beers in depth. I've had the Pumpkin Ale only, I think when I could get my hands on it in The Rocket City. But starting this taster series is the Traditional Lager. The Enabler brought a sampler back from D.C. last year and since the Magic City Brewfest this year a distributor here has started caring a few more in their line, so why not try a dozen or so of their 20 something beers they make! The color on this reminds me of the same color as Miller Lite (I know it sounds bad but it's the truth and no I haven't had one of those in a long time!) The aroma is a sweetness associated with lagers. Made with Two-row, wheat, Cluster Tettnanger and Adirondack water. The taste is well worth beer after beer. 4.8%abv, go have some.

Our Tastes-- Samuel Adams 2007 Longshot Weizenbock

Continuing on my quest to try them all (having only 1 left after this one), I am giving Rodney Kibzey's Weizenbock a try. It pours a cloudy mahogany with ample head. The aroma is oddly in contrast to the actual taste. The smell is almost of a spicy pilsner but the mouthful is full bodied banana and cloves. It apparently took him a few batches to get this one right but when you look at the Chicago area rankings he came in 1st, 2nd and 3rd!! for his Weizenbock, American IPA and Ordinary Bitter, so he had it hemmed up for sure. I'm not sure that I would buy a sixer of this stuff but hell when you win all 3 top places they kind of had to pick something. One curiosity is whether it is top or bottom fermented? Bocks are bottom fermenting whereas true wheats must be top-fermented by German law. Either way, at 7.2%abv it'll do donkey

Our Tastes-- Old Dominion Spring Buck

Fresh off the delivery truck (which was probably UPS) is this new one from Old Dominion for the spring/summer, Spring Buck. It poured a great clear "blonde" color with a more zippy aroma than I am used to with blondes. Ample carbonation and a nice taste makes this a welcomed addition to the already well tasted OD brews we've had in the past. The difference between this brew and other summer wheaty blonde brews has to be the chamomile. The orange is palatable much like Spring Heat Spiced Wheat by A-B, my own BW (Belgian Wit) or even a Summer Hummer. No abv listed on the site, but it's as smooth as I have come to expect from the dozen or so beers I've imbibed from OD. Kind of makes my nubs start to poke out. Wish this was one of the new brews introduced to AL during the Magic City Brewfest.

Our Tastes-- Big Sky Brewing Company Moose Drool

Had it not been for Dr. A saving my life with the Heimlich Manuever, on an intern trip I would have never known about Moose Drool. It poured a great true flat nut brown head, the aroma smacked of pecans (or whatver they grow in Montana). The color is rich dark clear brown leather that grabs out at you. As far as any foam legs, nada. Brewed with 4 malts: pale, caramel, chocolate, and whole black malts and 3 hops (pre-hop shortage) Kent Goldings, Liberty, and Willamette hops: this one's a keeper.

Our Tastes-- Samuel Adams 2006 Longshot Old Ale

As much as I would like to have waited for The Enabler to try this one, I had to get in to some. Don Oliver's Old Ale was the second non-employee contestant that won this glorious right. It pours a magnificent mahogany color and heavy malt bill with a slight hop note. The 10.4%abv is as smooth as any great blended beer. He's a student of all occupations and plans on being a brewer/brew pub owner. This one may be the best of the all simply because of the wonderful overall profile and taste. Old ales are an English type of beer that are aged for at least a year. Many brewpub owners used to buy mild ales from brewers and age it in casks just to be able to sell it at a higher price. Hell, I could do that with gas at this point. Don came in first in the Southwest regionals. Man, I have get on the side of one of these bottles!

For My 33rd

I enjoyed a great b'fast with Pops, got a new running shirt, gambled and lost, had some Alaskan King Crab legs (to support the Deadliest Catch) and lobster tails (to support Lobster Wars), had my first Maker's Mark cigar (thanks to Momma Neese), tried the Belgian Tripel (Ménage à Frank) and it was great. The malt and raisins blow you away at 7.4%abv. I am looking to either rename this one or find a strong ale recipe that I like and call it Mitchell's Gibbet. Named after Anthony Mitchell, one of the last victims of the Halifax Gibbet torture device. Just another Mitchell boy making history when his remains were found in the 1800s at the base of the original.

The End of Another Era

After many years of having NBA (this one brewed 4/23/07 Batch #21), I pushed the last gulp of this brew into the bottomless pit known as my belly. None of the NB recipe's for this one have matched BBC's NBA which is a little sweeter than I would like but nonetheless a keeper. Next time I brew this one, I'll make a tweak here and there.

Our Tastes-- Samuel Adams Longshot 2006 Dortmunder Style Export

Next in the LongShot taster is Bruce Stott's Dortmunder Style Export. It poured a very clear dark straw pilsner color. Aroma for me is a slightly malty bread with hints of hop. Bruce came in 1st in the Northeast regionals that got him to GABF, later putting him in the SALS 6er! I had to research the history of dortmunder beer a little and I wonder if Bruce used the true sulfated H2O and balanced with CaCO3 (calcium carbonate=chalk) because many times I've learned the pH can sway the flavor profile a ton. This one weighs in at 5.5%abv and is a keeper fo sho'. I like it as a slightly influenced golden pilsner tangent.

Our Tastes-- Leinenkugel's Summer Shandy

Just when you think we've blogged all of the beers a brewery makes they throw a seasonal out there. I first had this at this year's 2nd Annual MagicCity Brewfest, so when I saw it in the stores I went ahead and picked up a 6er to give it a good once over. Summer Shandy is a weiss beer not a wit bier with a zesty lemon taste, for us its literally 4.2%abv lemonade. This is an extremely light pouring brew with an erupting head. I didn't swirl it to pour it up but it was laying on its side in the fridge and may have done it on its own. The taste is not as sweet as Hooch, Mike's Hard Lemonade, but more of a taste of its own. The aroma is the same as homemade lemonade. Made with pale and wheat malt and only cluster hops, I'd drink more of this...matter of fact believe I'll have another.

Hop Garden

We plant more hops by 10am than most people do in a year! Announcing the 1st annual TnDC Hop Garden! Started with Zeus and Centennial, this year is destined to be green. Some people plant a tree by giving back, I plant humulus lupulus, with a 13-17% alpha acid (max 20% at harvest) hop vine. The Enabler and I turned earth, used idiot sticks and constructed a fence that Growler can't get through! After letting a recent purchase from Freshops cultivate in some pots, we transferred the budding vines to the ground and sat back. The dewpoint had to be about 70 this morning (meaning we were planting on the friggin' equator, a couple of beers cooled us though)! But I am confident that we will have at least 120 sunny days for these rhizomes to get a good root system going and allow for a nice harvest next year. My only problem is how I am going to transplant these bad boys when I move. Dave at Freshops was kind enough to allow us to replace a Sunbeam, but the ones we have are coming up nicely. I want to make sure the next time the Google imagery satellite passes over that it captures the compound giving back to the hop harvest!

Our Tastes-- Samuel Adams Longshot 2006 Boysenberry Wheat

As you breathe in through your nose letting your mouth hang over the rim of the pint, the poingant aroma of a sweet wild berry hangs in your mind. The pour is a generous froth and dissipates to a light head with a dark honey color. Taking a mouthful of this one reinforces why I entered the LongShot this year. It is an awesome complex taste of a smooth wheat not too filtered and a slightly bitter bite to the aftertaste. Hops? Can't really pick'em up. Over the next few days I'll be trying all of the LongShots that I have left over in anticipation of either the email for more samples or my score sheet. This is a nice drift away from the norm for SA. I would say buy some but you'd be lucky to find it at this point. May 15, 2006 in celebration of craft beer week Sam Adams launched this contest to allow homebrewers the chance to be nationally distributed. Two regular joes and one Sam Adam's employee brew is chosen to represent the 6 pack. Ken Smith a brewer at Boston Brewery was the "employee" winner of the Beer Lovers Contest on this brew and I've never had a Boysenberry but I can tell you what it tastes like!

TnDC Field Trip #8

Well of all the momentous field trips I've taken this was by far the most life changing! Saturday morning Merry and I left out headed to Pensacola where we stopped at Aloha Wines and Four Winds International Food Market. I picked up some great beer: Brooklyn Local 1, Brooklyner-Schneider Hopfen-Weisse (brewed on 2 different continents and blended together), Dogfish Head Fort, Immort Ale, a new beer for me called Wild Blue, Great Divide Samurai Ale and Hibernation Ale. Oh yeah, daddy gonna be drinking well. Then we scooted over to Orange Beach for the night. Sunday was really memorable, I got engaged in the coolest mastermind plan I've ever executed. I took Merry out on the Corsair for lunch. This was an awesome trip on a wooden sailboat that caters a meal for you! Capt. Mike and his first mate Leroy, took us out from Bear Point Marina (saw no bears though) and up through Bay La Launch into Ingram's Bayou where I popped the Big Q. During the trip we were served great appetizers and then the fun really started for me. You get to eat what you catch! Merry compared it to the Deadliest Catch (not quite but a cool reference). Capt. Mike built the Corsair with a kitchen where the cargo hold used to be so the lunch was about 30 minutes from the sorting table (which I gladly tried my hand at) to the dining table. We had the finest freshest shrimp scampi I've ever had while tied up in Ingram's Bayou just north of Bay la Launch.
I've already told half a dozen people about this and they think taking a quick run on a sailboat with a catered meal where you get to play with your food first is the coolest thing ever. The guys were great at explaining anything we wanted to know. It was a real educational and scenic trip, maybe better than the beer run. If you get a chance check out the link to Corsair Charters on the sidebar. As soon as I snag the pics off my camera, I'll post a few.

Our Tastes-- Saint Arnold Winter Stout

This is the last bottle of brew I managed to "leg" back last year from the Cotton Bowl. Made in Houston, TX at Saint Arnold Brewing Co. I'm sampling their Winter Stout. The first thing you notice is the sweet malty aroma followed by a creamy tan lingering head that seems to slide effortlessly up and down the pint. I am amazed by the small bubbles rising from the glass and forming the head. It's a dark brown with great legs. 2000 sweet stout winner at GABF. Four malts and 2 hops varieties (if still available) of Pacific Northwest hops are used. This beer oddly enough came to the fermenter just like the Sam Adams Longshots, in 97' they held a brewing contest and used the recipe of the winner. Saint Arnold (the actual saint) has an interesting story. For years he extolled the virtues of drinking ale and the dangers of drinking water (of course water wasn't that clean back then) and at his funeral his pallbearers stopped to have a mug of beer but sadly there was but one to share among them. However, as the mug was passed around it never went dry allowing even the mourners to be satisfied!! Saint Arnold, patron saint of homebrewers 580-640A.D. Oh, and this one is 5.6%abv. Have one, if you're lucky you'll always have a full pint?

TnDC Field Trip #7 (and #6 revisited)

After 6 years in the making I finally got to obtain 2 bottles from my barrel at Maker's Mark. I had my name put on the side of a 1 year old barrel (#479007) and have patiently waited for it to mature, but I never thought it would taste this good. May be all in my mind, but philosophically isn't everything? We drove up to E-town the night before and gathered with everyone else at noon, the only problem was that so many people showed up early they had to start letting people in early!! This was by far the largest Ambassador gathering I have ever been to. The barrel makers were there (aka the coopers) knocking out barrels left and right. I also picked up a master distiller bottle and 2 ambassador bottles. The ambassador bottles were the first with colored labels. It was a great trip and continued on our way back to N'ville. We stopped and made a "leg" drop to Junk at work and had an early dinner at BlackStone Brewery. I picked up a growler of Maris Otter and Porter while I was there to enjoy later. Of course I made the customary stop at Midtown Spirits as well. Basically everything I was too sick to do last time, Merry let me do this time.

Our Tastes-- SweetWater Road Trip Ale

I've been drinking this brewery's beers since 98' and I've never blogged them. Thought I would start with this one since it is sort of the "spring ale". Used to be that SweetWater made a 420 pale ale, Exodus porter, SweetWater Blue, IPA, ESB, Festive ale and Georgia Brown. The ESB apparently stayed on the shelf too long, so they pulled it out of rotation, the porter went through a label change then was pulled for the same reasons but may return soon according to friends at the brewery and now they have a Summer Hummer. Now they have started the "Catch & Release" series which actually started with another beer Happy Endings and progressed to their "seasonal limited line". This brew started out as a true pilsner but had to be finished off with a pale ale yeast which coincidentally yielded a super brew. Enough that after being introduced last year has made it back into rotation. It pours a nice golden yellow with light wafting head. The foam dissipates quickly and leaves a super session beer to enjoy with a unusual pilsner taste. Try one, it doesn't fit the mold.

End of Another Era

Reindeer Ale #7, bites it as I type. This was my first attempt at a recipe with my influence and I'll have to say it's good to see it go. The nutmeg and cinnamon seemed to become overbearing as it aged. And those metric Negra Modelo bottles...tossed'em all! Alas we all have to start somewhere.

Our Tastes-- Star Hill Jomo Lager

And lastly Star Hills Jomo Lager (spanish "J"?) This one is about the same color as the pale with the same flat head. The foam legs on this one was pretty good. This recipe "grain-wise" is the same as the American pale ale, but it uses Perle (bittering and Hallertau and Tettnang (aroma) with a German Lager yeast instead of good ole fashioned American Yeast 1056. This shows that with a slight hop and yeast strain change you have a totally different and slightly smoother, maltier beer. man, I swear if I can ever do this for a living, pharmacology will be my hobby! 4.4%abv.

Our Tastes-- Star Hill Pale Ale

I've enjoyed tasting these beers because the site tells you the exact ingredients, which as a homebrewer gives you the opportunity to try making your own clone. So next is Star Hills Pale Ale. Made with 2-row Pale, Munich and Caramel grains with Perle (bittering) and Cascade (aroma) hops. This is a pretty good standard pale ale, head was flat, color was a translucent dark straw. 4.8%abv, so try one.

Our Tastes-- Star Hill Amber Ale

All of these tasters may be the reason why I didn't go through the mad brown/black monster, but continuing on with many more left, I'm trying Star Hill Amber Ale. Brewed in Charlottesville, VA, this is a super Amber. The head pours flat which is pretty traditional with a great malty aroma (smells like pecans). Color fades to a medium brown. The taste is the kicker, it's a great slightly hoppy libation. As of yet the best of the 122 D.C. bootlegs. What strokes me is the Perle (bittering) and Fuggle (aroma). These are hard to come by now, wonder if they can keep this up. 4.8%abv AND it's a keeper, damn I hope legislation passes soon.

Our Tastes-- Leinenkugel's Berry Weiss

When tasting the Adventure Pack, Berry Weiss was left out but thanks to Merry and her wanting some today while grilling I'm able to post it. I'm not much of a sweet beer drinker but this is a great "berry" brew. Made with pale and wheat malts, raspberries, elderberries and loganberries. 4.7%abv and a whopping 207kcal/bottle!! Not exactly distance run drink.

Brew Batch #25 Baltic Porter

Today is 9/9/09, but at a CABS meeting tonight I forgot to reference the bottling of this batch apparently. I wrote it down in typical fashion but never posted it and I am half way through 50 bottles already, at least I think it was 50, I can't even prove that at this late stage of the game. FG 1.016 + 0.001 @67F to yield an even 7%abv. Probably forgot about it because it was St. Patty's Day

Our Tastes-- Leinenkugel's Sunset Wheat

The last in the Adventure Pack tasting is the Sunset Wheat. This is the "Fruity Pebbles" (as The Enabler coins it) of the Leinie line. It's aroma and taste are exactly that. I've had this served at BW3s with an orange slice and now I think the slice is given to cut the sharp "fruitiness", I imagine lemon would overbear the taste. A cloudy pour as with the accustomed wheat brew. ABV?-- Survey Says? 4.9%, you're a winner! Continue on with life, we're going to blow shit up...sorry MythBusters;)

Our Tastes-- Leinenkugel's Red Lager

Next up, Red Lager... may be the best of the pack. Three Pale, Carapils and Caramel are the grains with Mt. Hood and Cluster being the hops. A superb red color with a sweet malty aroma paired with Irish music will make you want to kick someone in the balls and help them up to buy them a beer. 4.9%abv, I see a pattern forming on the abv, to round this one out. By the way, WBC gold 2002.

Our Tastes-- Leinenkugel's Honey Weiss

Wheat beer brewed with real (as opposed to pseudo) Wisconsin honey. A slightly frothy head on the pour lets loose to a dark yellow clear brew. The aroma is sweet with only a pinch of sweetness. Made with Cluster hops (btw, I've never heard of those) and 4.9%abv. Mix it with a Berry Weiss and get a "Honey Bear". Best lightly carbonated culture-free urine sample I've ever seen.

Our Tastes-- Leinenkugel's Creamy Dark Lager

After a rather "sick" month we continue with a taster of the Leinenkugel's Adventure Pack, that humps the Creamy Dark Lager, Red Lager, Honey Weiss and Sunset Wheat. It pours a foamy light brown head that disspiates quickly with a flat slightly yeasty aroma. Brewed by "73 people in Chippewa Falls, WI who care". Brewing since 1876 (5 generations) it is the 7th oldest brewery in America. This is the most award winning brew by the Leinie family and with the color I thought it to be a more heavy beer but it is a crisp nutty brown. Made with Cascade, Cluster and Mt. Hood hops it sits at 4.9%abv. Site says mix it with a Berry Weiss to make a "Black Bear" or Apple Spice for a "Creamy Apple".

Our Tastes-- Blue Moon Full Moon Winter Ale

Finishing up the last of some winter brews I tried Full Moon. This is an abbey ale brewed with dark Belgian sugar at a 5.6%abv. Color is an auburn to dark copper with a malty sweetness. A great session winter brew but my tastes have turned more dark now. The monster didn't wake up with a roar this year but crept up on me like a little indian (feathers not dots). It's been porters as far as the eye could see this last month or so. A keeper.

TnDC Field Trip #6

Well for V-day instead of thinking of uncertainty with a girl that has possibly pickled her brain, I am enjoying a trip to N'ville for lots of brew love with one who hasn't (oh and I bought her a ring and she's part of it all, so we're even). She looks lovely with her straight hair! She is more beautiful than any other girl I have ever known.... And I'm back, (Merry previous), today we tried BlackStone's Nut Brown and Scottish Ale. Later tonight we shot over to Bosco's for some Poor Richard's Ale and 90-/Shilling which used to be tax-based on the abv starting at 50-/Shilling. So far this has been a great post V-Day... Red (denoted here in pink) is an assistant brewer at Blackstone now and has come a long way since slapping together 5C batches of brew. The Nut Brown was nice but the Scottish (which was actually my 1st time ever trying this style) was magnificent. Merry and I enjoyed some nachos with our brew and I'll have to say, stay on track my boy, you brew good stuff! Bosco's was nice as well; however, my partner in crime has since starting gacking (must be a virus) so I got dinner to go and we rushed back to the Hampton.
Update: I ran well over 102F fever for 3 days and barely remember our trip, I was so sick that we skipped Midtown Spirits and couldn't get up with Junk and Red (denoted here in pink) for a tour of Blackstone and some growlers, maybe later, right now I'm just thankful to have sweat it out and have promises from my little buddy to try it again.