Steve beat me to the punch, but I figured I might as well throw my two cents in for the year passed.
I took this year at a significantly less breakneck pace than last year. Given the data from last year (226 beers covering 66 styles) when compared with this year (76 new beers covering 71 styles), one can easily see that my beer consumption was less exploratory at the very least. I will say, the fact that I added 5 new styles shocks me. I'm going to attribute that to my new love of all things sour. Not funky mind you, but sour. In case you were wondering, this brings the total new beer count to a respectable 302 different beers in just 2 years. [Disclaimer: In my list, I do not count beers had on tap, sampled, or otherwise not consumed at home. Few exceptions to this rule apply].
With that said, this year has by no means been a dull year. Steve and I have welcomed 5 beers in to the world: Fetus Prime: Baby's First Beer, DarknOat [Steve's stylized spelling], Waxohf, BTB (Bitch Tits Bitter), and Purrwerple Pumpkin [see video series!] We are rather proud of our accomplishments, even Waxohf, which managed to acquire the taste of wax fruit somewhere along the way. Regardless, we've had a highly productive year as far as our brewing goes. Hopefully we can continue to churn out some half-decent beer and learn some more along the way.
I must reiterate Steve's description here. 2008 really was like being loosed in to a world with limitless possibilities and, like Augustus Gloop, indulging to the point of excess. Looking back I realize 227 beers works out to a new beer every 1.6 days or so. That's just crazy. Such was the beauty of being in college with no bills. I was a man on a rampage and I truly was the better for it.
2009 was a tempered adventure. Imagine if you will, Augustus Gloop returning to Willy Wonka's factory the following year. I have no doubt his exuberance would be tempered. 2009 began my true education of craft beer. I took it upon myself to explore in greater depth the styles I had conquered the year before. Learning nuances and flavor compounds and malt profiles and hop flavors and aromas [still very much a work in progress]. While the numbers show a slowing down, I must politely disagree with them. I retread old territory, reevaluated my top ranked beers. As my palate become more cultured, so too did my notes. The excessive rankings of 9 and 10 have been whittled down to a select few (40 and 5 respectively), with Kate the Great still holding the ever elusive 11. This is not to say I haven't experienced some truly fantastic beers, I have, but the bar for the 10 becomes more distinguished as my years continue. I am not blown away as easily as I once was. The wild and impulsive acorn has finally taken root. Bring on wind.
In addition to my growing palate and desire to know what it is that goes in to a beer, I have, with Steve, experienced the wonder of beer fests. We had the fortune of attending both the American Craft Beer Fest (ACBF) and the Belgian Beer Fest, both hosted by BeerAdvocate.com. These were eye-opening experiences to say the least (see here and here for my take and here and here for Steve's). Many samples were had and even more learning was had. Not to mention all the epic swag. These fests acted as guides and valuable learning tools, helping us navigate the depths of the craft world. We experienced beers from around the country at ACBF and the world at Belgian Beer Fest...all without ever leaving one location.
Summer of 2009 was a good time for beer. As Steve mentioned, we adopted The Ale House as our beer bar of choice, and what a good choice it continues to be. The beer guy there (must learn his name!) is damn impressive and thanks to some skills with distributors manages to pull in some amazing drafts and some even more amazing bottles (Brooklyn Black Ops anyone?). It was here that we learned an appreciation for beer extends in to the public sphere. Even now, months after moving down to Rhode Island, every time we walk in to The Ale House we are recognized. Our favorite bar tender knows who we are and where we've been and the beer guy always stops buy to talk shop if only for a few minutes. Our love of beer shows and The Ale House respects that. Major props to them for housing us every week and for feeding us copious amounts of some delicious brews (Ommegang Rouge and Southern Tier Pumking come to mind).
2009 also brought with it my desire to begin aging beers. The current list sits at something close to 20 beers aging. A few beers have already been pulled (Stone Ruination and Allagash Black), but many others are sitting down for some serious aging. I have my celebratory beers lined up for major life events to come. Steve's engagement (whenever that may occur) will see the cracking of the last '08 Kate in our collective possession and my wedding day will probably see an '08 Black Ops come off the shelf. Other beers are, of course, reserved for crazier things down the road; the birth of my first child, Steve's wedding, the birth of Steve's first child, etc. I'm hoping this desire to drop things down for aging produces some truly fantastic beers. A 10-year Stone IRS vertical anyone?
I'm pretty sure that wraps up my thoughts and experiences on beer in 2009. Inevitably I've forgotten some pivotal event and some exciting tidbit, but this should suffice as a retrospective. Moving in to the new year I see nothing but more. Extreme Beer Fest is around the corner and shortly after that is the release of '10 Kate. Here's hoping we get our hands on some. More beer will be brewed and I'll continue to take my notes, offer my opinions, and of course, drink beer. There's always more to say and always more to learn. Here's hoping those roots stay planted and I keep growing.
Maybe someday I'll look back on this post and realize how far I've come. Hell, looking back on the 2008 retrospective is like looking in to another person. If I had to take one lesson from 2009 it would be, in its simplest form, drink beer in good places with good people at good times. Quality is wasted without someone and somewhere to enjoy it.
Top 10 Beers as of January 11, 2010:
1. Kate the Great (Russian Imperial Stout)
2. Stone Imperial Russian Stout (Spring 2008) (Russian Imperial Stout)
3. Brooklyn Black Ops (Russian Imperial Stout)
4. Southern Tier Pumking (Pumpkin Ale)
5. Hoppin' Frog B.O.R.I.S. The Crusher Oatmeal-Imperial Stout (Russian Imperial Stout)
6. Cantillon St. Lamvinus (Lambic - Fruit)
7. Cantillon Classic Gueuze (Gueuze)
8. Duchesse De Borgogne (Flanders Red Ale)
9. Bear Republic Racer #5 (American India Pale Ale)
10. Goose Island Bourbon County Brand Stout (American Double/Imperial Stout)
-Joey
Monday, January 11, 2010
Monday, January 4, 2010
2009: A subjective retrospective
2007 was like walking into an amusement park after waiting in line for years. Everything about beer was so new, so mysterious, and so exciting.
2008 was like being set loose in a giant candy store. I tried many, many styles of beer, and while I enjoyed them all to an extent, I began to understand that some styles are consistently more delicious than others.
2009 was like tumbling down the rabbit hole. I thought I was beginning to get a grasp on styles and breweries, but events like the American Craft Beer Fest and the Belgian Beer Fest helped me understand that I have barely even scratched the surface.
How can I summarize 2009? It was a very important year for my love affair with beer. I guess briefly discussing pivotal events will suffice.
I started off the year with a focus: before I graduated from the University of Vermont, I was going to try every Vermont beer I could get my hands on. This led to some remarkable finds, such as the amazing beers from Rock Art Brewery and McNeill's Brewery, and some unexpected disappointments; for example, The Alchemist didn't live up to its golden reputation. I think my "drink Vermont beer" initiative was a worthwhile endeavor. I was able to stretch this out all semester (and not run out of things to try) because I was ridiculously busy writing my undergrad thesis. However, I did sneak more beer into my coursework with my food science course on brewing. It was a great course. I learned about the history of beer and learned about yeast, water, hops, and malts. But most importantly, the course taught me everything I needed to know to start homebrewing.
Joey and I had our first homebrewing experience early in the summer. And it went really well. With the possible exception of Purrwerple Pumpkin, Fetus Prime: Baby's First Beer is still the best thing we've ever brewed. It was a shockingly excellent first beer. This summer also included the American Craft Beer Fest, which was an excellent experience. I still find my notes from that to be very amusing. And I still can't believe we got a picture with the Alstrom bros! Joey and I also became regulars at the Ale House in Amesbury, and we had a number of excellent beers. It was there that we first experienced Brooklyn Black Ops, which easily ranks in my top 10.
Then we relocated to Rhode Island. I am pretty certain that the Ale House has a better beer selection than every bar in this entire state, combined. However, I avoid Providence like H1N1, and I am willing to admit that there could be some good bars hidden in the bowels of the city. Maybe I’ll find them on my way to a doctorate degree. Regardless, I can't really complain, for I am a grad student now and I have never been so financially challenged in my life. If there were a place like the Ale House nearby, I wouldn't be able to frequently go because I literally could not afford the extra expense. Fortunately, Joey and I have continued to brew, and our house is filled with our beers. We have also learned that a tiny little place in Wakefield, RI has some seriously big beers. I now own two bottles of Brooklyn Black Ops that I will likely be cellaring for the better part of a decade. I'm saving one to celebrate the birth of Joey's first child (possibly 2016?) and I'm saving the other one to celebrate my engagement (hopefully before 2016?)... Or maybe I'll come up with other events. Anyway, the Belgian Beer fest was another highlight of the fall.
Now we have entered a new decade. On the horizon, I see The Night of the Barrels at BA’s Extreme Beer Fest and Kate Day 2010. I'm already drooling.
/Steve
2008 was like being set loose in a giant candy store. I tried many, many styles of beer, and while I enjoyed them all to an extent, I began to understand that some styles are consistently more delicious than others.
2009 was like tumbling down the rabbit hole. I thought I was beginning to get a grasp on styles and breweries, but events like the American Craft Beer Fest and the Belgian Beer Fest helped me understand that I have barely even scratched the surface.
How can I summarize 2009? It was a very important year for my love affair with beer. I guess briefly discussing pivotal events will suffice.
I started off the year with a focus: before I graduated from the University of Vermont, I was going to try every Vermont beer I could get my hands on. This led to some remarkable finds, such as the amazing beers from Rock Art Brewery and McNeill's Brewery, and some unexpected disappointments; for example, The Alchemist didn't live up to its golden reputation. I think my "drink Vermont beer" initiative was a worthwhile endeavor. I was able to stretch this out all semester (and not run out of things to try) because I was ridiculously busy writing my undergrad thesis. However, I did sneak more beer into my coursework with my food science course on brewing. It was a great course. I learned about the history of beer and learned about yeast, water, hops, and malts. But most importantly, the course taught me everything I needed to know to start homebrewing.
Joey and I had our first homebrewing experience early in the summer. And it went really well. With the possible exception of Purrwerple Pumpkin, Fetus Prime: Baby's First Beer is still the best thing we've ever brewed. It was a shockingly excellent first beer. This summer also included the American Craft Beer Fest, which was an excellent experience. I still find my notes from that to be very amusing. And I still can't believe we got a picture with the Alstrom bros! Joey and I also became regulars at the Ale House in Amesbury, and we had a number of excellent beers. It was there that we first experienced Brooklyn Black Ops, which easily ranks in my top 10.
Then we relocated to Rhode Island. I am pretty certain that the Ale House has a better beer selection than every bar in this entire state, combined. However, I avoid Providence like H1N1, and I am willing to admit that there could be some good bars hidden in the bowels of the city. Maybe I’ll find them on my way to a doctorate degree. Regardless, I can't really complain, for I am a grad student now and I have never been so financially challenged in my life. If there were a place like the Ale House nearby, I wouldn't be able to frequently go because I literally could not afford the extra expense. Fortunately, Joey and I have continued to brew, and our house is filled with our beers. We have also learned that a tiny little place in Wakefield, RI has some seriously big beers. I now own two bottles of Brooklyn Black Ops that I will likely be cellaring for the better part of a decade. I'm saving one to celebrate the birth of Joey's first child (possibly 2016?) and I'm saving the other one to celebrate my engagement (hopefully before 2016?)... Or maybe I'll come up with other events. Anyway, the Belgian Beer fest was another highlight of the fall.
Now we have entered a new decade. On the horizon, I see The Night of the Barrels at BA’s Extreme Beer Fest and Kate Day 2010. I'm already drooling.
/Steve
Sunday, January 3, 2010
Pumpkin Beer: The Video Series
With a year in review in the works, I figured I should upload the entirety of the Purrwerple Pumpkin brewing videos. Enjoy the process!
-Joey
-Joey
Sunday, November 29, 2009
Belgian beer leads to scribbling
The Belgian Beer Fest was a month and a half ago, but I still have very warm memories. To prepare for the BBF, I printed out what each brewery was supposedly going to offer for samples. At the event, I took notes. But rather than using a little notepad to record my thoughts, I scribbled all over the pages I had printed. They are very incoherent. I don't even know the final number of beers that I sampled. And unlike the ACBF, you can't see my rapid decline in cognitive skills. The following images are entertaining, but in the future, I am going to return to my little notepad. Apparently some of the pages did not agree with the scanner, and some are tragically cut short.
I'm going to attempt to translate these, from top to bottom of each page, but an issue with these notes is that I can't even figure out what I wrote half the time!
Translation:
10/17/09
4:28pm - I <3 booze
NOT HERE?! Poop
I drew on myself (underlined, for this was quite serious)
French oak - not really malty, pretty good
That is not wordz!TM (Joey's addition)
(Just scribbling, I hope)
I can has booze 4:46pm
Very Orval, not estery - Belgian but not super funky - dry, refreshing - not a usual tripel
Where are you?
4:29pm: theindo.com has hilarious artwork! Pumpkins (I have no idea what this is about, honestly)
Translation:
two (crossed out) too sweet
too swet
fuck gootra (what the hell is goothra?)
This kind of makes me want to puke
Long fuckin' line
Over-rated - over - carbonated, not as smooth as a dubbel should be
Like cherry wheat but better - good for SA - a hilarious pink color - not a kriek, but yummy
4:21... I'm (scribble) I'm so drunk to seml (I think this was supposed to be "smell") - tastes like c.a.r.b.o.n.a.t.i.o.n.
"What is wrong with you"? Joey 4:23pm (I really enjoyed checking the time)
Weird, more like wood than pump - bourbony
Yum - sour but dry enough that I like - very good mix of flavors
Translation:
4:2(scribble)pm I didn't have this (I guess I was bitter that I didn't get this)
excellent, but not as good as westmalle - above-average funk
very good, almost Unibroe-like yeast but better! Spicy!
Piraht? Sweet and spicy, perfectly malty, very drinkable
Dep, too drunk (underlined for emphasis) anaoah puke ALBR I'm too drunk (who the hell is Albr?)
Translation:
These hops are weird, tastes like grass clippings blended with lemon
NOt a particularly exciting wheat, not citrus, very smooth, a little funk from the wheat -twang
Excellent - not too funky, just epicness
Feet (Joey's beer smelled like feet)
Translation:
Update: Oct 17th 2009 @ 2:41pm: I am beating Joey (this didn't last for long, however, as Joey kept grabbing samples when I wasn't looking)
Tastes like a melted cherry popsicle - in-fucking-sanely sweet, pure sugar - like cherry juice! MMMMMM
had these, no longer a priority!
plumbs? There's no "b" in that (I'm very happy I could see my mistake)
Fuck plums!
Poopy - the fruit aspect is way too emphasized
Update: 2:45 Fuck Joey, he's a black chode (crossed out) dildo (yes, this sums it up)
Yes (scribbles) hops (super-underlined!)
yum yums!
Update: 4:07pm - SO DRUNK
Boars? I think listening to music at this point is more crucial than drinking - 4:11pm - y(scribbles) (I have no idea what was going on here, but my passion for music typically does grow while intoxicated)
Too much - oak should mellow the triple - instead, it's overhood (did I create a new word?)
Out!
Typical witbier
Translation:
Update: 3:10pm: Kashi bar tiem now (this was serious business - we each ate a Kashi bar in a vain attempt not to get too drunk)
Very different than - more IPA, not roasty - 09 is better
Great! Roasty, should buy
Hey kid, I'm a computer (STOP ALL THE DOWNLOADING)
Mmm roasty rye - Joey says Belgian yeast, I say Rye
Why capital? (seriously, why did I capitalize Rye? I was writing so well!)
You can dunk it in the toilet - tom (?) horse blanket (I'm glad I successfully used the phrase "horse blanket")
good, but too woody
meh/yuck - not really sweet, too dry - honestly disappointing - do not buy kthnx
Translation:
good, but I think I'm too drunk to taste now (I appreciate my own honesty here) spicy, definitely spicy, strong, Belgian (really, a Belgian beer?)
Pretty good, can still (scribble) despite drunkness
Weyerbacher girl = Nicole (the mystery is over! She has a name!)
Really a quad? Regardless, tasty
Worth getting again
Fuck yeah correct temperature! Very bourbon-like, not curieux but awesome
Good times.
/Steve
I'm going to attempt to translate these, from top to bottom of each page, but an issue with these notes is that I can't even figure out what I wrote half the time!
Translation:
10/17/09
4:28pm - I <3 booze
NOT HERE?! Poop
I drew on myself (underlined, for this was quite serious)
French oak - not really malty, pretty good
That is not wordz!TM (Joey's addition)
(Just scribbling, I hope)
I can has booze 4:46pm
Very Orval, not estery - Belgian but not super funky - dry, refreshing - not a usual tripel
Where are you?
4:29pm: theindo.com has hilarious artwork! Pumpkins (I have no idea what this is about, honestly)
Translation:
two (crossed out) too sweet
too swet
fuck gootra (what the hell is goothra?)
This kind of makes me want to puke
Long fuckin' line
Over-rated - over - carbonated, not as smooth as a dubbel should be
Like cherry wheat but better - good for SA - a hilarious pink color - not a kriek, but yummy
4:21... I'm (scribble) I'm so drunk to seml (I think this was supposed to be "smell") - tastes like c.a.r.b.o.n.a.t.i.o.n.
"What is wrong with you"? Joey 4:23pm (I really enjoyed checking the time)
Weird, more like wood than pump - bourbony
Yum - sour but dry enough that I like - very good mix of flavors
Translation:
4:2(scribble)pm I didn't have this (I guess I was bitter that I didn't get this)
excellent, but not as good as westmalle - above-average funk
very good, almost Unibroe-like yeast but better! Spicy!
Piraht? Sweet and spicy, perfectly malty, very drinkable
Dep, too drunk (underlined for emphasis) anaoah puke ALBR I'm too drunk (who the hell is Albr?)
Translation:
These hops are weird, tastes like grass clippings blended with lemon
NOt a particularly exciting wheat, not citrus, very smooth, a little funk from the wheat -twang
Excellent - not too funky, just epicness
Feet (Joey's beer smelled like feet)
Translation:
Update: Oct 17th 2009 @ 2:41pm: I am beating Joey (this didn't last for long, however, as Joey kept grabbing samples when I wasn't looking)
Tastes like a melted cherry popsicle - in-fucking-sanely sweet, pure sugar - like cherry juice! MMMMMM
had these, no longer a priority!
plumbs? There's no "b" in that (I'm very happy I could see my mistake)
Fuck plums!
Poopy - the fruit aspect is way too emphasized
Update: 2:45 Fuck Joey, he's a black chode (crossed out) dildo (yes, this sums it up)
Yes (scribbles) hops (super-underlined!)
yum yums!
Update: 4:07pm - SO DRUNK
Boars? I think listening to music at this point is more crucial than drinking - 4:11pm - y(scribbles) (I have no idea what was going on here, but my passion for music typically does grow while intoxicated)
Too much - oak should mellow the triple - instead, it's overhood (did I create a new word?)
Out!
Typical witbier
Translation:
Update: 3:10pm: Kashi bar tiem now (this was serious business - we each ate a Kashi bar in a vain attempt not to get too drunk)
Very different than - more IPA, not roasty - 09 is better
Great! Roasty, should buy
Hey kid, I'm a computer (STOP ALL THE DOWNLOADING)
Mmm roasty rye - Joey says Belgian yeast, I say Rye
Why capital? (seriously, why did I capitalize Rye? I was writing so well!)
You can dunk it in the toilet - tom (?) horse blanket (I'm glad I successfully used the phrase "horse blanket")
good, but too woody
meh/yuck - not really sweet, too dry - honestly disappointing - do not buy kthnx
Translation:
good, but I think I'm too drunk to taste now (I appreciate my own honesty here) spicy, definitely spicy, strong, Belgian (really, a Belgian beer?)
Pretty good, can still (scribble) despite drunkness
Weyerbacher girl = Nicole (the mystery is over! She has a name!)
Really a quad? Regardless, tasty
Worth getting again
Fuck yeah correct temperature! Very bourbon-like, not curieux but awesome
Good times.
/Steve
Saturday, November 7, 2009
I'm still alive!
I am going to make an awesome post... by November 29th! I just need to get to a scanner so I can share my notes from the Belgian Beer Fest.
Until then, I just have a few comments.
1) The Belgian Beer Fest 2009 was absolutely spectacular. Unlike Joey, I genuinely enjoy funky Belgian yeasts. I will be posting my official notes in my next post.
2) Beer brewing has been productive. Our third beer has been christened "Waxohf" due to its unusually waxy flavor. We expected an IPA and got something bizarre instead. Joey and I believe this may be due to excessive use of sanitizer or fluctuating fermentation temperatures. Our fourth beer, which is a simple English bitter, will be bottled soon. Our fifth beer was supposed to be a pumpkin ale. Instead, we used so much pumpkin that we have created a monster. It's either going to be an imperial pumpkin ale, a pumpkin malt liquor, a pumpkin liqueur, or a complete disaster. I am scared.
3) I am reconsidering my initial judgment that drinking PBR is like "chugging a can of creamed corn." I bought it again recently, and it really wasn't that bad. How have my standards actually gone down? I guess it makes me feel like less of a beer snob.
/Steve
Until then, I just have a few comments.
1) The Belgian Beer Fest 2009 was absolutely spectacular. Unlike Joey, I genuinely enjoy funky Belgian yeasts. I will be posting my official notes in my next post.
2) Beer brewing has been productive. Our third beer has been christened "Waxohf" due to its unusually waxy flavor. We expected an IPA and got something bizarre instead. Joey and I believe this may be due to excessive use of sanitizer or fluctuating fermentation temperatures. Our fourth beer, which is a simple English bitter, will be bottled soon. Our fifth beer was supposed to be a pumpkin ale. Instead, we used so much pumpkin that we have created a monster. It's either going to be an imperial pumpkin ale, a pumpkin malt liquor, a pumpkin liqueur, or a complete disaster. I am scared.
3) I am reconsidering my initial judgment that drinking PBR is like "chugging a can of creamed corn." I bought it again recently, and it really wasn't that bad. How have my standards actually gone down? I guess it makes me feel like less of a beer snob.
/Steve
Friday, November 6, 2009
Testing...Testing...
In this video you can see the epic straining action that occurred. More videos to be added soon.
Thursday, November 5, 2009
I Use My Lists To Intimidate
As I previously stated, at some point, The Return of the Belgian Beer Fest was a grand adventure full of magical things and even more magical beers. We partook in delicious Qdoba burritos before heading to the fest proper. Of course, we were in line 45 minutes before the whole things started and that put us somewhere in the first 50 people in line. Epic choices. Many beers were had (the list follows) and grand times were had. All in all, this fest excited me slightly less than ACBF did. Of course, that might have something to do with my not-so-much-in-love-with relationship with Belgian yeast strains. I will say, I had a few sours/lambics and they truly made my day. I'm pretty sure the yeast strains I consumed stayed in my system for days after the fest. With that said, I fully plan on returning next year and drinking my fair share of Belgian beers. Bring on the sours!
The samples were all approximately 2 oz. None of my pours were less and quite a few were more. Regardless, view the list and know fear (Note, these are not listed in tasting order):
1. Allagash Fluxus '09 (Saison brewed with sweet potatoes and black pepper)
2. Allagash Interlude
3. Alvinne Gaspar
4. Brouwerij de Landtsheer Malheur 12
5. Chimay Premiere (Dubbel)
6. Samuel Adams Kriek (Belgian brown ale aged on whole black cherries)
7. Brooklyn Local 1 (Strong Golden Ale with farmhouse yeast)
8. Cambridge Cerise Cassee (American sour ale with cherries, aged in French Oak)
9. Cambridge Om (Strong Belgian golden ale aged in French oak chardonnay barrels for 1 year, vibrated weekly at 136 Hz with tuning forks and Tibetan chanting bowls)
10. Ommegang Adoration (Belgian strong dark ale)
11. Ommegang Three Philosophers (Quadrupel)
12. Piraat (Golden Triple)
13. Poperings Hommel (Hop Beer)
14. Harpoon Hophop (Belgian-style golden ale with buckets o' hops)
15. Haverhill Brumaire (Belgian Stout)
16. High and Mighty Novare Red (Flemish sour red ale)
17. Ithaca Brute (American golden sour ale)
18. John Harvard's Pandora's Box (Blended Sour Ale)
19. Lindemans Pomme Lambic (Apple)
20. Orval Trappist Ale
21. Pretty Things Baby Tree (Quadrupel with dried plums)
22. Rock Bottom Belgian IPA
23. De Proef Reinaert Wile Ale (Strong golden ale with Brettanomyces)
24. Smuttynose Triple (Aged on oak chips)
25. Southampton Double White (Strong witbier)
26. Stone 080808 Vertical Epic Ale (Belgian-style IPA)
27. Stone 090909 Vertical Epic Ale (Porter brewed with Belgian yeast, vanilla, tangerine, and aged with French oak chips).
28. The Bruery Rugbrod (Dark rye ale)
29. Lost Abbey Duck Duck Gooze (Blend of 1, 2, and 3-year old beers)
30. Lost Abbey Red Barm 2009 Saints Blend (Saison with Brettanomyces)
31. Unibroue Don de Dieu (Belgian strong pale ale)
32. Delerium Nocturnum (Strong dark ale)
33. Kasteel Donker (Strong brown ale)
34. Weyerbacher Merry Monks' Ale (Tripel)
35. White Birch Rye Oak-Aged Tripel (Aged with select bourbon soaked oak chips)
As you can see, it was quite a well tasted 3.5 hours. Good times were had and all I can say is Extreme Beer Fest is in February and I'm already excited.
The samples were all approximately 2 oz. None of my pours were less and quite a few were more. Regardless, view the list and know fear (Note, these are not listed in tasting order):
1. Allagash Fluxus '09 (Saison brewed with sweet potatoes and black pepper)
2. Allagash Interlude
3. Alvinne Gaspar
4. Brouwerij de Landtsheer Malheur 12
5. Chimay Premiere (Dubbel)
6. Samuel Adams Kriek (Belgian brown ale aged on whole black cherries)
7. Brooklyn Local 1 (Strong Golden Ale with farmhouse yeast)
8. Cambridge Cerise Cassee (American sour ale with cherries, aged in French Oak)
9. Cambridge Om (Strong Belgian golden ale aged in French oak chardonnay barrels for 1 year, vibrated weekly at 136 Hz with tuning forks and Tibetan chanting bowls)
10. Ommegang Adoration (Belgian strong dark ale)
11. Ommegang Three Philosophers (Quadrupel)
12. Piraat (Golden Triple)
13. Poperings Hommel (Hop Beer)
14. Harpoon Hophop (Belgian-style golden ale with buckets o' hops)
15. Haverhill Brumaire (Belgian Stout)
16. High and Mighty Novare Red (Flemish sour red ale)
17. Ithaca Brute (American golden sour ale)
18. John Harvard's Pandora's Box (Blended Sour Ale)
19. Lindemans Pomme Lambic (Apple)
20. Orval Trappist Ale
21. Pretty Things Baby Tree (Quadrupel with dried plums)
22. Rock Bottom Belgian IPA
23. De Proef Reinaert Wile Ale (Strong golden ale with Brettanomyces)
24. Smuttynose Triple (Aged on oak chips)
25. Southampton Double White (Strong witbier)
26. Stone 080808 Vertical Epic Ale (Belgian-style IPA)
27. Stone 090909 Vertical Epic Ale (Porter brewed with Belgian yeast, vanilla, tangerine, and aged with French oak chips).
28. The Bruery Rugbrod (Dark rye ale)
29. Lost Abbey Duck Duck Gooze (Blend of 1, 2, and 3-year old beers)
30. Lost Abbey Red Barm 2009 Saints Blend (Saison with Brettanomyces)
31. Unibroue Don de Dieu (Belgian strong pale ale)
32. Delerium Nocturnum (Strong dark ale)
33. Kasteel Donker (Strong brown ale)
34. Weyerbacher Merry Monks' Ale (Tripel)
35. White Birch Rye Oak-Aged Tripel (Aged with select bourbon soaked oak chips)
As you can see, it was quite a well tasted 3.5 hours. Good times were had and all I can say is Extreme Beer Fest is in February and I'm already excited.
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