The Bottom Line

I love craft beer. Brewing it, drinking it, sharing it, and learning about it. There are some great websites out there that allow people to review craft beers, but I hate to rely on stranger's opinions of how good or bad a certain beer is! What I want to accomplish with this blog is to provide a constantly building stream of personal opinions, recommendations, and interesting information on various beer styles and breweries as I enjoy them. As the blog continues, I hope you will notice similarities and differences between our tastes and use this to help you in your exploration of the craft beer universe!

Saturday, September 25, 2010

Paulaner “Salvator” Double Bock

“What the fock is a bock?” you might be asking. For starters, bocks fall under the Lager family of beers because of the bottom fermenting lager yeast used in fermentation. Bocks are indigenous to Einbeck, Germany where they were originally brewed, like many a delicious beer, by Christian monks. What really separates bocks from other lager styles is how quote unquote big of a beer it is, meaning full flavor and high alcohol content. Bocks were traditionally brewed in the winter months (lager yeasts work best in cold temperatures) and consumed during the forty six days of fasting during Lent. The same properties that make this a big beer also give it substantial nutritional values, which, at least on the official record, was the purpose for brewing bocks.

Paulaner “Salvator” is the O.G.(that mean “original gangsta” mom) dopplebock. Dopplebock simply means “double bock”, and is a little bit richer than regular bock. For all practical purposes, the differences between dopplebocks and bocks aren’t worth mentioning. I’ll be awaiting lawsuits from any true beer snobs who read this, but fuck it. Salvator was first brewed in the mid 17th century by the Minimis monks in Bavaria and referred to as liquid bread for its aforementioned nutritional properties. The name of the brewery, Paulaner, is in reference to St. Francis of Paula whom the Minimis followed. Many dopplebocks brewed nowadays have names ending in “-ator” as shout outs to Salvator.

Label Art/ABV: The label art is pretty classic. It’s two men, one a monk and the other some sort of politician or respectable citizen as one can only guess by his fancy clothes, who are both visibly intoxicated over a shared stein. Beneath them is the Paulaner seal. This beer comes in at 7.9% ABV which is pretty hefty considering the typically low alcohol content of lagers.

Nasal Observations: I’m merging the “During” and “After” notes until I come across a beer that has any noticeable differences in them. Anyway, I found the scent to be earthy-sweet, kind of like a sharp cheese. Definitely malty.

Visual Observations: Salvator is exactly the shade I think of when I consider the term amber. It’s comparable to a dark iced tea. I can easily see the rush of bubbly carbonation ascending to the surface during and after the pour.

Head: The head on my pour is pretty small and off white. Not quite eggshell white, but close.

First Taste: I immediately taste butterscotch, but not as sweet as the grandmotherly hard candy that I would usually associate butterscotch taste with. More like a better tasting and less syrupy Newcastle. I can sense the higher alcohol content by the tingly bite on my tongue.

Second Taste: The next few sips start moving away from the butterscotch and more towards the nutty, toffee side of the spectrum. I love this beer.

After Taste: The tingle of high alcohol really shines through the flavor of this beer. Not to say that it has anything in common with a malt liquor or bourbon, but the tingle kind of plays along with the yeast on your taste buds in a way that most beers just don’t.

Overall Opinion: If you thought that being able to see light through a beer meant it wasn’t strong, this one will surely square you away. I’ve shot gunned and pounded more than my share of beers, but between respect and flat out strength of this beer, I promise you I have no intentions of doing either with Salvator.

Food Pairing: I would love to pair this beer with gouda because of the slightly sweet caramel flavors they both share. I could also see this going well with a creamy sour cream based dip.

Wednesday, September 8, 2010

"Bitches Brew", The Beer

While "Bitches Brew" sounds like a cheeky name some home brewer came up with while combing his beard one night out in his bike shed/brewery, it's actually the name of a popular studio album by jazz musician Miles Davis. Bitches Brew is widely considered to be one of the greatest jazz/progressive jazz albums ever recorded and I have to recommend picking up the re-released box set of these sessions if you have any interest in jazz. Certain tracks are also available for free streaming on youtube!

Back to the story you came here to read though...

Dogfish Head has brewed a special dark ale for the 40th anniversary of the original release of Bitches Brew. The gist of the thing is that it's got like, three different imperial stouts coming together in one bottle, man. Then, to top the whole thing off, that crazy cat Sam Calagione threw in some honey beer and a little gesho root for some really far out flavor.
(NOTE: I'm only 23 so I have to refer to Marlon Brando's character in A Street Car Named Desire for most of my jazz slang. Don't act like you're not impressed.)

Label Art and Blurbs(to include ABV): This label art may even be cooler than the last beer I reviewed. It's the actual cover from the record and was created by Mati Klarwein. ABV is listed as 9.0%

Nasal Observations During Pour:
This beer has one smell and one smell alone, Chocolate cake with chocolate icing.

Visual Observations During Pour:
You could hide more bodies in a pint of this stuff than the entire New Jersey waterfront. Wow, talk about the closest shade brown can get to jet black. The yeast sediment at the end of the pour had been stained close to black as well. It looked more like chocolate sprinkles than yeast, reinforcing my theory that this might actually be a milkshake.

The head on my pour was about a half of an inch thick. It settled down fairly quickly to about an eighth of an inch, but whose measuring? The brackish brown color reminded me of water pollution, which I now consider extremely appetizing.

Nasal Observations After Settling:
I'm serious about that one smell only.

Visual Observations After Settling:
I can only assume the yeast ended up settling down, but for all I know there is a wild party happening in the center of this glass. I can't even see a shade of luminescence. I think this is the color that the ocean is at two miles deep where crazy alien lightening bug-like fish are darting in and out of your submarine's one spotlight while you shit yourself silly.

First Taste:
The beginning of my first taste was a vividly sweet, chocolatey, roasted malt. Almost immediately, the sweetness started leveling out while a more creamy flavor found its way through. I wouldn't assume there was honey in here if you hadn't told me, but when I really feel for it I can taste the golden sauce lingering after the creamy malts start to lose their footing, sliding down my throat.

Second Taste:
I'm really starting to explore the honey side of this beer. After a quick google, I found out that Gesho Root is basically to mead what hops are to beer. It grows wildly in Africa and is popular in beer brewing there because hops aren't readily available.

The aftertaste of Bitches Brew is really only unique from other imperial stouts because of that ultimately mellow buffer the honey lends after each swallow. I've never tasted Gesho Root by itself, but this beer is given an IBU rating of 38 which is definitely tolerable by my moderately hop enjoying standards.

Overall Opinion:
Love it. I'm quite fond of dark beers, but I'll draw the line from time to time on Imperial Stouts. Sometimes I find them just a bit too harsh at the end of the taste. I would really love to see more dark beers experiment with the soothing effects of honey. As far as the three different stouts combined in the final product of this beer go, I couldn't tell one from the other in any way.

Last Taste:
As I approach toward the last few gulps of my pint, I still get the rich, roasted, chocolate malt flavor that constitutes an Imperial Stout. Actually, I've started eating sharp cheddar cheese, further calming the raw beer flavors on my tongue. It's worth mentioning that dark beers are generally more appreciated as they warm up, and Bitches Brew is no different in this.

As far as food pairing goes, Dogfish Head suggests chili or spicy curry. I haven't ever paired an imperial stout with curry, but they really do go well with a hearty bowl of chili on a crisp, late autumn night. I'm enjoying this sharp cheddar as paired right now. It seems to negate some of the flavor, but brings out the light smokey flavor of the roasted malts.

Bitches Brew is a bottle conditioned beer, so my only question I have is, "Does bottle conditioned mean this juice will stay hip for another 40 years like my man Miles' tunes!? Skibiteebeat Skibiteebat!"

Friday, September 3, 2010

An Absolute Beer/Cheese Must

Last night I was treated to one of the best food and beer pairings of my proverbial career, Mikkeller's "Beer Geek Breakfast" and Rouge Et Noir's "Triple Creme Brie".

The setting was my apartment in San Diego. The breakfast nook of our kitchen area to be precise. Andy, Beth, and I had just finished an exceptional meal of tomato and red wine braised beef shanks with olives and raisins (all prepared by Andy). The palatable beauty of the meal itself could be better expressed by my wife-to-be, so I'll guide you straight to the dessert course of the evenings dine.

Oatmeal stouts happen to be one of my favorite styles of beer for their deep, chocolaty malt flavor which is further accented to a slight sweetness by adding oatmeal. Beer Geek Breakfast is unique in that it is not only an oatmeal stout, but also a coffee stout. The coffee is more of a second thought in my opinion though. I would definitely call this an oatmeal stout if someone put a gun to my head.

Brie happens to be one of my favorite styles of cheese for its smooth, buttery texture and mildly sweet, creamy taste. Triple cream brie is a style that requires a 75% butterfat content as opposed to the weight watching 60% required for the title of double cream.

Back to the story...

A gentle swig of oatmeal coffee stout awakens my tongue's sweetness receptors which have been dormant for the past hour while the savory side of the house participated in a salty orgy of beef shanks, Katamala olives, and the like. Now that the walls of my mouth have been amply primed with the robust intentions of Mikkeller's earthly potion, I slip a kitchen knife through the soft folds of cheese utopia. Mere seconds later would my pupils dilate with enthusiasm as I showered expletive enhanced praise on the dessert gods. Just looking at the duo in front of me was like admiring a masterpiece of renaissance art. The dull, off white flatness of the brie sitting contently next to its faithful husband, a strong, powerful, dark stout with an inner sweetness you could only appreciate once you had gotten to know him. The celebration of consumption continued on until the last swallows of stout and the last blobs of brie had been married inside the chapel of my cheeks.

I would like to apologize for this entry not following the guidelines I set up to review beer on this blog. During dinner, we were being fairly liberal with our pours of New Belgium's Hoptober Fest(I blame good conversation), and I wasn't in any position to properly review a Mikkeller beer. I hope this recollection of my experience has tempted you to try one, if not both the stout and the brie though. I will absolutely be doing a formal review of a Mikkeller beer soon, in any event. If you aren't already familiar with this brewery, you have no time to waste in getting to know them. They are an incredible beer making machine, with dozens of brews to offer in almost every popular style. I will touch on that more with the official review though!