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.