While jumping around the imbibing trail, beer is often on the radar for myself. However, in my search for good beer, even great beer, my thoughts have usually drifted to tried and true tested beer hot spots. Often I am thinking of West coast state breweries for their hop pleasures, or countries with long brewing traditions such as those of Germany or more importantly Belgium, and the breweries that have made those countries the standard for which beer is measured. In the end the best beer for myself is in the United States, with it's array of breweries, multiple styles, and it's focus on innovation and perhaps pushing boundaries to the extreme.
Nevertheless, when I was on my search for great beer in the US, an obscure brewery to me came up from Wisconsin called New Glarus. Wisconsin? I thought... the place that is known for cheese? Dairy? But beer? Beer WORTH drinking in Wisconsin? get out of here..
The idea that Wisconsin was to have a brewery that could make fascinating beer not unlike great breweries in California, Oregon, Michigan and so forth seemed like an afterthought. However, when looking at New Glarus it was obvious this place was doing something very unique.
From their website: "New Glarus is run by an enthusiastic couple Daniel and Deb Carey, who have successfully combined business management and brewing professionalism." One thing I noticed when checking out their website was that there were some beers here that had an emphasis on fruit as a main ingredient. Two particularly stood out. One was a beer titled "Wisconsin Belgian Red", a beer with a pound of Door county Montmorency cherries in every bottle, lagered in oak tanks and balanced by Hallertau hops for a year. The other "Raspberry Tart" is a classic Framboise made in a similar manner.
New Glarus is not distributed very wildly, but somehow I needed to try these beers having read their descriptions and salivating. It didn't hurt that both beers were also highly award winning, and also quite coveted by beer fans. Long story short I was able to acquire the two products, and also get a bottle of Unplugged Enigma, which is as a sour brown ale not unlike a fantastic Flanders Oud Bruin. I am very grateful for getting it since it is no longer being brewed. In short it was amazing.
Below is both a review of the Belgian Red and the Raspberry Tart. Make sure you make an effort some day to try these fantastic brews if you can. Cheers!
In my times imbibing it has been important to know what you like and should pursue, and for the most part what items just don't work for you. With that being said it is probably a good time at this point in my writing as you are gazing at a logo near to my left, that I should mention I don't gravitate towards scotch whisky to imbibie on.
Sure, if you saw my long ago posting of the Johnnie Walker event, it was a good romp and one I enjoyed. Regardless, I don't seek out scotch often, I appreciate it for what it is, but an opportunity arose and when it comes to good drink I am always up for new experiences. Cedar Crossing Tavern in nearby Takoma Park Maryland was offering a tasting at their bar for anyone wanting to try a 27 year old Highland Park Scotch that was aged and bottled for a private party. I never would have bothered with this, except the suggestion came from my wife, and if there is any surprise that gets to me more than anything, it is when my wife wants me to go out drinking with her. Such invitations come around the frequency of the word "never" or "if at all".
Ah you my good woman of fine deed, I shall take you upon your offer of this! I said without hesitation. We made our plans and set to try this at the bar for a taste, and if we so desired to buy a bottle if we wanted.
I went in with some sort of anticipation, but the mood turned a little sour as the rain kept coming in. It seemed like it never stopped and the rolling gray for the past two weeks seemed to be a good presence that wouldn't give up. I sat at the bar, I was ready to take pictures, I was ready to make tasting notes. But somewhere in the back of my mind I just couldn't get motivated. I would have perhaps liked to take a picture for your perspective, but honestly you weren't missing anything in that. What was really missing was desire, instead of just the pursuit of something aged, highly cultivated and crafted, and perhaps really obscure.
As my wife arrived we ordered. The bartender pulled out two small Cognac snifters not unlike the ones I used to use. I say "use to" here because I have discovered what a Glencairn glass really does to a good whisk(e)y. In my thoughts I was thinking I should have brought mine, but going to a simple establishment as this, which had some happy hour folks in, and lots of swinging conversation, it did not make a good environment for tasting, or perhaps the rude stares I might get from patrons wondering, who does this guy think he is?? I sat my pen down, and just went for the tasting and figured I could go from memory later, and in hindsight it was the right decision.
In the end, long story short, I was put forth with a very aged scotch that felt wet. The nose probably couldn't get too descriptive mostly to the probably too tapered cognac glass highlighting the alcohol, but there was the typical peat and lots of wood, some faint cigar tobacco managed to come out. The palate felt thin, there was a strange sense of caramel not unlike a good bourbon but then the grass hit, and suddenly the finish lingered and felt like ashes from a cigarette tray. And it lingered loooooonnnnnggggg. It was still enjoyable but this did not by any means make me a bigger scotch fan.
I put my glass down, turned to my wife nonchalantly and said, "So what do you think?" since after all this was her idea. "It's really strong" she sort of grimaced, to which I sort of replied yeah well that might be because it's whisky... go figure. I kind of took a devilish grin, but she went with the anticipation of getting to try something without spending money on a bottle she may not have cared for. She has found good drink this way quite often, where as I have plenty of unopened bottles lying around my house to drive her crazy.
In the end, we had our tasting and left. I walked away sort of ambivalent thinking this didn't make me any more knowledgeable or crave scotch more. I did not mind Johnnie Walker Blue and Green (my wife is a fan of the green), but I was not getting in on the scotch train ride this time.
I don't know if another scotch tasting is in my midst anytime soon, but it's important to know going in what you enjoy imbibing and what sort of leaves you unimpressed regardless how aged or obscure a drink might be. I put my glass down thinking about a scotch fan who could have come in with a Glencairn and sat in a corner to really enjoy this in some comfort on a gray night that would warm themselves up. Sorry to say that person was unfortunately not me.
In the times I have spent imbibing, and specificaly drinking beer, there were many great brews that I came across. Going down the malt and hops road takes you on lots of interesting twists and turns, some places near, some far, and with that come many tales of greatness. There isn't a day that goes by that I hear someone usually raving about a beer, claiming it to be the greatest thing ever since sliced bread. Often times the beer is not where I am, it's from a brewery in some other part of country, and/or it has a limited release that is gobbled up with a low production. In many ways the hype of it increases the desire among many beer fans to want it even more. The beer is hard to get, and the rarer it is the demand starts increasing. The stories get bigger, the raves keep continuing. In the end it's like a snake eating iteslf into a vicious repeating cycle. The beer in the end, becomes in a sort of way.. a myth of epic proportions, one where it's great tastes seems hard or impossible to believe. In many ways the beer almost fits the mantra of, it must be good, because it's rare.
There are a few breweries in the world who have beers that fall into this category. There is one though that every beer fan finds out about and it basicaly seems to fit into a special category that no other brewery can classify. The brewery is simply known as Sint-Sixtusabdij van Westvleteren in Belgium, or as many refer to as just Westvleteren. This is a brewery run by trappist monks who have been making their beers since 1838. They only make three beers currently, each one placed in a very simple brown non descript bottle. The only way to differentiate each one is by the breweries distinct cap on top containing the brewery's coat of arms. A green cap is for their blonde ale, blue for a dubbel style refered to as simply "8", and one of their most coveted a yellow capped bottle containing a Belgian quadrupel style known as "12". The "12" or "Westy 12" as some refer to, has been written about not just by beer fans but also other well known beer writers. Many have refered to it as "the best beer in the world".
The fascination with Westvleteren is nothing new having been talked and coveted about for so long. In many ways the beers take on the great mythical proportions coupled with images of an old monastery monks, sitting around in robes making beer from their secret traditions. The reality is they are a solid brewery operation, and don't walk around in robes all the time, but take great pride in what they make. There is one unique issue that makes their beers coveted as well and herein lies the interesting character. Westvleteren beers are only sold in one place, the brewery itself and a cafe they own in Westvleteren Belgium. They are not even sold elsewhere in the country of Belgium (well technicaly read more below). The fact they have been written about as the greatest and also have an idilyc history with extremely limited distribution (the monks will only produce enough beer to support their monastery) makes them very special.
At some point every beer lover wants to have these beers, but how?
The result is with the demand many of the beers a "gray" market has appeared. Demand for these beers all over the world, has created opportunities for people to purchase them and resell them, many times for large amounts of money, very much against the monks wishes. The bottles within the local area aren't that expensive but have often been resold through other distributors for much more in ways that makes you wonder if it's really worth it. If you live in America like I do, getting the chance to try these beers requires some leg work and also some introspection. You can either spend the time to actually fly over and visit, or perhaps spend less money by finding them possibly through a distributor who bought some bottles, but is a small bottle to pay online from some distributor you don't know exactly worth it? The other angle though which most beer fans do though, is trading with other beer fans to get them.
Acquiring these three beers for me was quite an interesting journey. In many ways there has been criticism on both sides of the debate about Westvleteren beers. One is the obvious side of the monks who express succinctly for their beers to NOT be resold. The second is the side and criticism of the monks to make more beer to stop the heightened demand and prices thus making them more available and affordable. It's an interesting debate with no clear winners.
In the end, I've had many trips to Europe, but one right now is not in the cards anytime soon. Finding another beer fan, we exchanged some goodies and I have now my chance to try all three of these beers. The best thing was sharing appreciation of good beer with someone, instead of just handing over cash to someone who might have alterior motives and could care less about good drink.
Below are my thoughts on all of them first starting with the Blonde Ale. I had since purchased a chalice to hold these brews to see them in all their glory.
It was a long journey to get to this point in my imbibing life, a road that takes you many places and certainly ones that make it all worth it. Another road I hope to do someday, is to get back to Belgium not just to have this beer again, but to also return the bottles and say thanks. My imbibing thoughts are posted below. Cheers to you all!
So I was pursuing my regular beer imbibing frolic, when I had discovered a unique bottle on the shelf deciding on what to purchase next, when a title sprang forth from a rather dull diamond looking label that I could not ignore. On that label simply stated the words written in phonetic jocular connotation as to not arouse suspicion but almost made so the brewers could have a good laugh. On that label was titled the words "Katz Pis".
Now right away I knew what this was about and thought it was pretty funny, but also knew that it would be a good opportunity to review it being a beer fan, and also a cat owner.
You see, the label refers to a bottle of cat piss, or more likely the idea that the beer will smell/taste like a litter box of your feline persuasion. Sometimes I thought for sure there might be a brewer at the place named "Katz" and this is his addition to glory but let's not go there...
The reality is that in the beer world, there are certain hops that will give of an aroma that many people will identify as urine. Or specifically a strong ammonia that smells like cat piss. Hence the name of this beer which is a single brewed hop beer of the Nelson Sauvign variety. The idea of a urine smelling drink is not knew, it's also particular common among some people who get a cat urine scent off of certain wines, particularly in my opinion, certain varieties of German Riesling's and Gewurztraminer and sometimes Sauvignon Blancs.
For me, I own two cats, and even before sharing their spaces I was more than aware of what cat pee smells like. I can honestly say I have never smelled a wine or a beer that smells like cat piss.
However, I went into trying this beer out hoping to find something interesting. What I got was something I truly did not expect. For more, watch the video review below.
In the realm of imbibing we often think of Champagne or champagne like drinks (referred to as sparkling wine) as a way to celebrate. However, there was one version of bubbly I was not familiar with but after now being acquainted, I would love to try more of. That drink, is called Bière de Champagne, or Bière Brut, or simply put Beer Champagne.
Like Champagne, Bière Brut follows the method of methode de champenoise, but follows the beer styles usually of well.. whatever the beer maker wants. These two are traditionally Belgian and definitely bring Belgian Pale Ale styles to the table mixed with Champagne like great taste. This was also an occasion to celebrate, but bubbly doesn't have to be just for celebrating, there is no excuse to just drink bubbly on any moment that arrives.
I went and reviewed and checked these both out, having moved into my new home. It was without question, a blast. Watch the video to find out more.
One thing about being on vacation is about relaxing. Nothing spells relaxing than having a nice good drink. I had been driving up to Maine from DC hitting a few beer places such as Portsmouth Brewery along the way, but a lazy Sunday provided an opportunity that was unexpected, having settled in and gotten comfortable with the in-laws.
Spending time with extended family, we went on a little farm tour for eating and drinking. Not giving a care in the world, sitting down in the back seat, I was allowed to let my mind just wander and think back as to what we would see and more importantly taste. Here I was truly not in the drivers seat, I was truly a lazy spectator with no expectations. Luckily I was going to find myself surprised.
Our first stop was Savage Oakes winery in Union Maine. As the list of tasting items was provided some items looked interesting and expected.
I get very suspicious of many small wineries, particularly ones that focus on fruit production and addition with their wines. For the most part it's catering to a different area, and the wine is usually not something I care for. Some of this was here, but not entirely.
The first wine I tasted though was George River, a sweet off-dry white made from Cayuga grapes. I expected typical sweetness, but also a sense of just bubblegum candy. What I got was anything but. My nose was immediately transported to sweet Rieslings and Gewürztraminer like style. Bursting with ripe sweet melon, but not cloying or sticky, even a body like a simple Pinot Grigio made for one enjoyable first sip, and quaff.
I'll cut to the chase. It was the best wine they offered for tasting. I turned to my wife and said this one is really good what do you think and she loved it even more. I am not much of a white wine sweet drinker but this one was plenty good enough for me, fancying my Alsacian Reisling and German Gweurz palate. Mentioning it to the store staff what I felt they said it was their best seller.
So much for not getting a good imbibe drink while in an obscure place. But like they say, but wait there's more.
My always entertaining hosts though were not done. There was another winery we were going to go to, but more importantly... they made spirits. It was here where I found a real treasure.
As the tasting list was provided, you could have 6 items, and I quickly dove into the four spirits which were Back River Gin, Cranberry Gin, Three Crow Rum, and Apple Brandy.
Back River Gin is London Dry in style but is added with the one ingredient essential to Maine and it's identity, that being Maine blueberries. Juniper in smell, with a fruity finish this was a real neat tasting gin. Dry with a real sharp finish, then finishing with a unique fruityness.
Cranberry gin was much like it's older Back River brother. Orange like and off pink in color, the cranberry gin had similar hallmarks but had an interesting mild carbonation feel, and had a finish tasting like very tight fizzy Italian orange soda.
The apple brandy I was quite curious about having enjoyed Tom's Foolery from Ohio. It did not disappoint either, taking a cue from a simple Calvados. Butter and cinnamon on the nose, light textured bringing the same notes from the nose to the palate.
All was going fine and well but there was one item here that stood out high and mighty and stories tall above the rest.
Described by the distillery, Three Crow Rum is a distilled rum made with top grade cane molasses fermented and distilled during the cold Maine winter for ultra smooth rum, aged in bourbon barrels.
First nose on this is an incredibly toasty brown sugar, literally browned and not burnt. The bouquet is complemented nonetheless with so much going on, hints of caramel, a huge nose of butter and butterscotch in particular and maple sugar, and buttered toasted whole wheat bread.
While the palate seemed a little thin, all the great notes on the nose come through in the taste not to be missed with so much variation, and an incredible buttery oak sensation on the finish.
I quickly snatched up two bottles of this, and if I knew I wasn't going to be bringing back many bottles of beer, I probably would have bought tonnes of this stuff. Nevertheless, gin, rum, and wine were all bought along a good event called Maine open farm days. I just wish more farmers could grow stuff like this more often. ;)
It has been awhile since I made a recent blog posting. My life has been turned upside down with selling my house, and in the process of temporary living and waiting to close on a new place.
In the meantime, I never forgot bourbon, more so... I never forgot the taste of Knob Creek, it's spicy finish it seemed, now what could better than going back and trying it with a Glencairn glass?. During my time I may not have been as active in drinking and tasting bourbon, but I wasn't one to slow down and read about what was going on.
Some time ago, I found out that Knob Creek released a special edition, in fact simply a "Single Barrel Reserve". Different from small batch for the obvious, but it was also higher proof. Having tasted it, the first thing with it's incredibly butter texture and hints of sweetness and giant honey bent my mind screamed only... "I want pancakes!!!".
A comparison had to be made. Bourbon had to be tasted. Drink and imbibing had to be consumed. Time was short, life is hard, everybody dies... not everybody lives. Having enjoyed regular Knob Creek, it was time to partake in this special edition. To see how it turned out watch the video below.
