- November 15th, 2011
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Other drink adventures of note from the weekend.
Following last weekend’s trip to Cal-ee-for-nee-ah, it was nice to get back into the weekly routine of cocktail night on Friday. There were Rule 37 fufillments, a whiskey sour made with an overripe lemon (yargh… not recommended) and a cracking of a new bomber, imported from the west coast: Ballast Point’s Victory at Sea Imperial Coffee Vanilla Porter. The Lady Friend was quite keen to try this one, as she’s been gaining an interest in stouts and porters (she found an Anderson Valley Barney Flats Oatmeal Stout in Healdsburg that was quite enjoyable for her and JJ.) The Ballast Point, however, was WAY too coffee bitter for my taste. It was more coffee than porter, with cold-pressed beans overpowering the other chocolate and vanilla flavors in the brew. I’m not a coffee drinker, and called it quits on this one after a couple sips. The Lady Friend took down the whole bomber. I guess she liked it.
The following day brought a Tröegs Hopback Amber Ale to sip on mid-afternoon, with a Negroni before supper. The Lady Friend had picked up a bottle of Gallo sweet vermouth for me, a brand which I hadn’t tasted before. It has much more of a wine quality than some of the other brands, thought it blended quite well, assuming its place behind the bold Campari and schizophrenic gin flavors of the cocktail. The Lady Friend rather enjoyed a Tröegs Pale Ale with dinner, but there was much more beer to be tasted.
Saturday night was the main event. I had been talking to the Irish Lad about coming down for a sampling of the brews I brought back from Cali, when we got an email from JTops the Engineer, whose wife was busy babysitting that night. He went to college with Wifey, and is a craft beer drinker, as well as cocktail/spirit geek. Initially, he wanted to go out for some beers at a couple Boston-area craft bars. Instead, we invited him along to the beer tasting night, which helped to add a new element to the group, as he is generally strongly opinionated about most things. When I say “generally”, I mean “always”. And when I say “most things”, I mean “everything.” And he’ll be the first to tell you that. But, he does have the knowledge to back up his opinions, and is prepared to cite specific examples and show his work when called upon. Wifey was along as well, and sugared herself with some Smirnoff Ice, a couple Dark & Stormys (Stormies? Also, “Dark ‘n Stormy” is a trademarked term owned by Gosling’s Black Rum. Because of this, a “Dark ‘n Stormy” legally must only be made with Gosling’s. What a douchy move on their part.) and a pina colada that was half gone before I could turn around. The rest of us loosened our belts and tucked into the brews.
Nelson Golden IPA Alpine Beer Co., Alpine, CA
Hopped with Nelson Sauvin, a New Zealand hop. I was talked into two bombers from Alpine in the City Beer store by the very helpful clerk, Stephanie. Alpine is about 30 miles from San Diego, and according to Stephanie, was flying off the shelves. They got several cases in the day before I was there, and the stock was already quite dwindled. She suggested I snag it while I could, so I grabbed the Nelson and one other, Pure Hoppiness.
Nose: Citrus right away. Strong tree/ stone fruit. Sweet and delicious. With my nose close to the liquid, I found an undercurrent of some cannabis-like bitter, lurking beneath the citrus explosion. Though I was initially dismissed for that, the Irish Lad came to my defense, smelling a bit of dank, and pointing out that hop plants are related to cannabis. So there.
Wifey said it smelled like tropical Mike & Ikes.
Taste: Doesn’t taste like it smells, and that becomes apparent right away with a sharp, dank, bitter start. It’s almost like a rye bitterness, which the Engineer suggested. It does have that spicy snap to it, then the expected citrus/ grapefruit sweetness washes in. I was getting a bit of mint/ menthol underneath which helped to open up the flavor. But again, the others thought I was crazy.
Armageddon IPA Epic Brewing Co., Auckland, New Zealand
The Lady Friend read somewhere that only 1,000 litres of this have been created. We weren’t sure if that meant 1,000 litres just this year or in the history of the beer. Allegedly, it used to be brewed with Simcoe hops, but was recently changed to Falconer’s Flight. According to their website, they use Simcoe, but there was no brew date on the bottle, so we have no idea what batch this was from. This was a 500ml bottle, a little more than a pint.
Nose: Mild piney bitter hop with some sweetish maltiness to the aroma. Also a slight citrus, and a reddish colored pour.
Taste: Much stronger malt than the previous Nelson. A hop spiciness, with some dry resin finish. Drinkable, and very well balanced. We all liked this one, but the Engineer was harder to please, noting that the nose died off too quickly, with a low alcohol push. He was “tasting the bittering hop by the end of the glass.”
Sculpin IPA Ballast Point, San Diego, CA
The only Ballast Points I’ve found out here are the Big Eye IPA, and whatever fishy names they chose for the pale ale and porter. I snagged this in the City Beer store intrigued by the promise of a citrusy West Coast style IPA. Apparently it won a gold medal at the 2010 World Beer Cup.
Nose: Tropical! Sweet and juicy.
Wifey said it smelled like a Jolly Rancher.
Taste: Piney hop start. Wet, juicy melon. Watery and refreshing. This time, the Engineer came to my defense with the watery comment. I don’t mean watery as a weak flavor, but rather a wet, clean, and opening sensation on the tongue that allows more flavor to come out. It’s the opposite of syrupy sweet.
The Engineer and Irish Lad both spoke of cucumbers and melon rind, with some puckery citrus. Wifey had a sip and proclaimed “ruby red grapefruit, but ONLY the ruby red kind,” and the Lady Friend just said “I like this!”
Tank 7 Farmhouse Ale Boulevard Brewing, Kansas City, MO
We took a break from my California hops to taste this one that the Engineer had brought along. It’s called a farmhouse ale, and was very wheaty-Belgian that poured cloudy. “Look at the haze!” was the comment from the Engineer.
Nose: Whoa. Took a big whiff… bigger than needed for this one. Very aromatic. Wheat. Banana clove. Bubblegum. Phew.
The Engineer: “Funk. Whole bunch of funk.”
Taste: WHOA. “That’s got some balls,” was my exact quote, though the Irish Lad suggested “Robust.” Took a bigger sip than necessary. Has some body to it, and a strength in there. Not a fan of this style, but it has a punch behind it that carries it along. The Tank 7 was really well done.
The Irish Lad noted that “the alcohol (8%) really makes it a nice drink,” while the Engineer proclaimed that there was “a whole bunch of cheese” in there.
Sockeye Red IPA Midnight Sun Brewing, Anchorage, AK
You know what you can get in California? Beers from places like New Zealand and Alaska. I bought this out of novelty.
This poured darker than I initially expected, until I realize it was a RED IPA.
Nose: Sweet up top, but a savory undercurrent that was puzzling the Engineer. Cheese and sausage. Savory meaty. Strange, but not unpleasant, just unexpected.
Taste: A little flat. Lower carbonation. Sharp bitter start, eases into a metallic copper taste, but not too much. A nice blend. This was the Lady Friend’s least favorite so far, due to the sharper bitter hop, rather than citrus sweet.
Double Daddy dIPA Speakeasy Brewing, San Francisco, CA
So, on our Cali trip, Ke$hia Ho was trying to decide if having Speakeasy Big Daddy IPA on tap was a good choice for her bar. I tried to order it at several places, but they either didn’t have it, or they were out. The Lady Friend and I finally did get a taste at Ke$hia’s bar, and liked it, but determined that it had a rather peanutty flavor to it. Having set the baseline, we could now find out if the double version was better.
It should also be noted that at this point in the evening, we broke out the cards and started playing “Asshole.” So, the notes may fall off a bit from here.
Nose: Staleness. Mustiness. Earthy, definately earthy, with a malty nuttiness.
This was recommended to me by Stephanie again. Plus, it had a nice label and a pun name.
Nose: It… just smells like an ale. Nobody in the group could come up with a better description. Malty grain.
Taste: Touch of bitter, but slight. Malty, cereal sweet. Tasty, but unremarkable.
Dogma Brew Dog, Fraserburgh, Scotland
On the label, it’s described as an “ale brewed with honey, kola nut, poppy seeds and guarana.” This launched a whole debate between the Engineer and the Irish Lad about brewing “weird beer for the sake of being weird.” The Engineer said plainly “Brew Dog bugs me,” while the Irish Lad admitted that they make “innovative tastes but not always successful beers.”
Taste: The Irish Lad found this one “very gin-y.” It starts bitter, with a lot of honey sweet that starts in the middle, and grows to the finish. I thought both their Punk and Hardcore IPAs were interesting, and grabbed Dogma on a lark. It was certainly different, and I’m glad I tried it, but not something I’d have on a regular basis. I don’t really like honey all that much, and it seems to be the primary sweetener in this one. As the Irish Lad summed up, “I’m not saying it’s a good beer, but I’m happy I tasted those flavors.”
After eight different brews, we called it quits, and the unruly mob was forcefully expunged from my lair. The Lady Friend and I kicked back with a Lagunitas IPA to close with, since the Irish Lad had brought one over. I’ve puzzled before why he doesn’t like it, as I find it piney bitter, but generally tasty. Apparently he catches some sort of plastic quality in the brew, and the Engineer wasn’t terrible keen on it either. Regardless, the Lady Friend and I sipped it peaceably before retiring. Sunday brought a Widmer Brothers Drifter Pale Ale to sip on with some crispy bacon around the noonish hour. Delightfully and deliciously citrusy and tasty, with some lovely salty bacon. Then I busied myself with getting very little actually accomplished by not leaving SFHQ at all until finally crashing into bed to start another lovely work week.