Pre-Punk in London

I have been a huge fan of punk music for a long time, but I kow little about what came before that genre. I wanted to learn more about the genres of music that could be considered pre-punk music, and, a particular beer provided me with an opportunity to dive headfirst into that proverbial pit. 

The name of that beer is Pre-Punk in London, which was produced by the brewers at Dogfish Head's brewpub in Rehoboth Beach, Delaware. According to those brewers, this beer "harkens back to the off-centered feel of pre-punk London, when things were calm but with an underlying sense of something coming." Reading this description got me to thinking: so what exactly was pre-punk London?

The answer takes us to Ladbroke Grove, a name for a street and a neighborhood in western London. The area served as a focal point for the counterculture in the 1960s. Mick Farren, an English musician and author, decribed Ladbroke Grove and its residents as "an enclave freaks, immigrants and bohemians...." Some of the people who walked the streets at the time included, besides Farren, the likes of Joe Strummer, Lemmy Kilmister, and Stuart Goddard (who would become better known as Adam Ant). The "feel" of those in Ladbroke Grove at the time was anti-war and anti-establishment. 

It is from this area that the genre of proto-punk, along with bands like The Deviants (which Mick Ferran was a part of) and The Clash, emerged. Proto-punk is usually described as "stripped down" or "minimalist," but aggressive and high-energy. It gave us songs like White Riot (The Clash) and  Slumlord (Deviants). Or, in the United States, it was songs like Kick Out the Jams (MC5) or Trash (New York Dolls). These songs and bands, along with many others, set the stage for what followed, most notably, punk music itself.

I tried two versions of the Pre-Punk in London, first the cask version (which would perhaps come closest to how this beer should be served in the first place) and then the regular version. At first sight, the beer falls nearly into an Ordinary Bitter style, sporting amber or copper hues. A slight, off-white foam graced the top of the liquid, but that receded relatively quickly. 

The brewers describe the beer as having an "aroma of subtle fruit and citrus notes with a malty backbone." I could identify that "malty backbone," as well as a hint of citrus on the aroma. As for the taste, the brewers write of notes like "sweet bready malt, brown sugar and balanced citrus." The bready malt and even a sweetness (perhaps brown sugar) were present for me. The citrus was present, reminding me that this is a bitter ale. 

If I could find this beer on a store shelf, I would buy the Pre-Punk in London. A low ABV, English Ordinary Bitter just seems punk to me and perfect for relaxing while The Stooges play in the background and I delve even further into the roots, reaching into garage rock and even skiffle. Meanwhile, if you find yourself in Rehoboth Beach, Delaware, head over to Dogfish Head Alehouse and have a Pre-Punk in London. It is definitely worth it. 

PEACE.

Pimp My Sleigh: The Pink Tequila Barrel Edition

I don't drink hard liquor anymore so I never order anything such as a tequila shot or a margarita. The only way I would ever experience hard liquor is when I order a beer that has been aged in the barrels as the liquor. Back when I did many more beer reviews than I do now, I did quite a few bourbon-barrel aged beers, such as Brooklyn's Special Operations or Heavy Seas' Blackbeard's Breakfast. I've even done a review of Hitachino's XH, a beer aged in sake barrels. However, I have never done a beer aged in tequila barrels, let alone pink tequila barrels ... until now. 

The first question that I asked myself is what exactly is pink tequila? The answer involves the barrel aging process, as it is tequila that is aged in red wine barrels. To be sure, aging tequila is not new, there is reposado and anejo, each involving the aging of the liquor. However, that aging usually involves bourbon barrels, which impart specific desired flavors and attributes. There are significant differences when it comes to flavors, as well as color, when it comes to aging in wine barrels.

The use of wine barrels to age tequila is said to have been started by the Real family, who live and produce tequila in Amatitan, which can be found in the Jalisco State of Mexico. The red wine elements from the barrel are said to give the tequila its pink color (hence "pink tequila"), along with floral aromatic notes and berry elements in the flavor. The end result is a tequila rosa.

The Pink Tequila Barrel Aged Pimp My Sleigh pours a dark brown, with lighter tones nearer to the surface. The caramel foam quickly gave way to the beer itself. The alcohol elements are definitely the first things one notices when taking a sniff of the beer. The traditional aromatic elements of the Pimp My Sleigh Christmas Ale seem to get a little lost in the aroma, but that's okay for me. After all, I purchased a tequila-aged beer for a reason, and it was to get something more than the traditional elements. 

That something more is also present in the taste of the beer. With this being the first tequila aged beer that I have had, I was not sure what to expect. The taste tended away from a traditional Christmas Ale toward a barleywine, and even toward the 120 Minute from Dogfish Head. There was a heavy alcohol taste, but the sweetness from the Christmas Ale elements was more present in the taste than in the aroma. 

Only 100 cases of this beer were produced, and that was back around Thanksgiving of 2024. My guess is that the beer is no longer available. If Fat Heads decides to brew it again, it is definitely worth the purchase. You can cellar it and it can remain available longer at your home than at the brewery.

PEACE.

Paul's Perfect Pour

Cult Classic Brewing is a brewery and restaurant located on Kent Island just off of Route 50. Drawing inspiration from popular cult movies over the decades, which is evident with the movie posters hanging in the restaurant, the brewery produces a wide range of beers. I have previously reviewed one of its India Pale Ales, The IPA When the World Stood Still, which I bought when the Savage Boleks first visited this brewpub back in 2021. 

A few years later, the Savage Boleks found themselves passing through Kent Island on our way to the Oysterfest in St. Michaels, Maryland. Loyal to any brewpub that serves good beer, we made a stop at Cult Classic Brewing for dinner. When we left, we purchased two six packs. One of them was Paul's Perfect Pour. 

As it turns out, this beer was brewed for a cause. Cult Classic Brewing partnered with the guitar maker Paul Reed Smith to produce Paul's Perfect Pour. They joined in this collaboration to celebrate Make Music Day, which was on June 21, 2024. Make Music Day was first recognized forty-two years ago in France as a day where "free music would be everywhere: street corners, parks, rooftops, gardens and store fronts." 

Although we came a few months late for Make Music Day, we nevertheless got a chance to try Paul's Perfect Pour. It is advertised as a blend of an Irish Red Ale and a German Kolsch Ale. 

The beer pours more like the former rather than the latter, with a reddish hue. The aromatic elements are very malt-forward, with a sweetness laced among them. The sweetness may be the Kolsch trying to shine through the otherwise Irish Red facade. The malt characteristics follow through with the taste, with a sweet, somewhat fruity flavor in the initial taste. It is somewhat reminiscent of apples. The sweetness hangs out on the palate for quite a while.

This beer proved to be as interesting as I thought an blend of Irish Red Ale and Kolsch would be. If you happen to find yourself around Kent Island, Maryland, you should check out Cult Classic Brewing and pick up a six pack. That is, if it is still around. Until next time ...

PEACE.

Last Call

They say one should never judge a book by its cover; and, one should never buy a bottle of wine based on the label. I am pretty sure that latter rule also applies to beer. If it does, then I broke that rule when I purchased a six pack of Forward Brewing's Last Call. I totally bought it because of the label. 

The label features artwork based on the photography of Jay Fleming.  If you live in the Chesapeake Bay region, you may have heard of his photography. Fleming stands out as one of the premier photographers, not just of the beauty of the bay's natural environment, but also of the culture of those who live there and make their living there.  Fleming has published two books, Working the Water and Island Life, both of which I have read cover to cover. He has also published a long list of articles, as well as has his photography for sale. I have long wanted to buy one of this photographs to be framed for our house, but every time I look at the website, I ultimately can't decide which one to purchase. (To get a look into my dilemma, the three pictures that I have gone back and forth are this one, this one and this one.) 

As that internal struggle continues, I was perusing the beer aisle of one of my favorite local haunts when I came across a six pack of Forward Brewing's Last Call. The Annapolis-based brewery collaborated with Jay Fleming, whose artwork - a photo of a fishing vessel named Last Call - is featured on the label. As a huge fan of Fleming's work, as well as a big fan of pale ales, I bought a six pack.

The Last Call is a traditional Pale Ale, which the brewers describe having been brewed with "flaked rye, Idaho Gem and Citra Hops." The brewers also describe the taste of the beer as "juicy and citrusy, with pineapple and subtle notes of spice." 

The beer pours a light golden color, which one could expect from a pale ale, with a slight haze. The citrus notes are on the nose, reinforcing the brewers' description. Those citrus notes come through on the palate as well. I can see the hints of pineapple, but I also think other citrus fruits, such as lemon, are present in each sip. As for the spice notes, they were not so present for me, but they could be present for someone else who tries this beer. 

Overall, this is a very drinkable beer, especially with an ABV of 6%. While I may have bought it for the label, I walked away with a six pack of a pale ale that makes me want to bypass my usual haunt and make my way to the brewery's taproom. If you happen to come across a six pack of the Last Call, pick up a six pack. There is more to this beer than just the label (which, I still love). 

PEACE.

Black Viking's Zingabier

There are more craft breweries in the United States than ever before, with an estimated 9,500 such breweries across the country. Those breweries produce a diverse range of beers, from light session beers to weighty barleywines. The diversity of beers is not really matched by the diversity of brewers. Only about ten percent (10%) of the brewers are persons of color and other historically underrepresented groups.  

Diversity, equity and inclusion have been reaching into the craft brewing movement.  Some of the breweries owned and/or operated by African-Americans, Hispanics, women and others have staked a name for themselves. One example of a large craft brewery is Brooklyn Brewery. Garrett Oliver serves as Brooklyn's head brewer; and, while he could be in the running for the most interesting person in the world (in my humble opinion), he has overseen some amazing beers, such as the Soriachi Ace and the Black Ops. More locally in my area is Union Brewing, which has firmly established itself among the Charm City breweries (in Baltimore Maryland).  Union produces some solid beers, such as the Duckpin double IPA.

Relatively recently, the first African-American owned and led brewery opened its doors in Montgomery County, Maryland. The brewery is Black Viking. The brewery was started by Shaun Taylor, the head story teller, and Jamil Raoof, the head brewer. One of their first beers that I have seen on store shelves is the Zingabier, a Golden Ale brewed with ginger and honey. (The name zinga comes from the Latin word for ginger.)

The Zingabier pours true to its style, with a densely golden color. The aroma of the beer hints at some floral notes, as well as its primary ingredients, both the honey and ginger. Those primary ingredients shine through more in the flavor of the beer. As I took sips, I could note the ginger in the taste. The honey probably came through more as some of the sweetness in the taste and the finish. 

The Zingabier may become the flagship beer for Black Viking. It is definitely a remarkable start for the new brewery. Right now, distribution is limited to the State of Maryland and the District of Columbia. However, they have big plans. In the meantime, if you see a six pack of the Zingabier on a store shelve, I strongly recommend you buy it. 

Until next time...

PEACE.

The Xocoveza

Beer reviews have become fewer and fewer on this blog. It is not so much that I am not drinking beer. It's just that I have been drinking many of the same beers (some of which have already been reviewed and others which don't really need or deserve a review). However, every once in a while, there comes a beer that deserves its own review. 

The Xocoveza from Stone is such a beer.

The story of this beer begins back in 2014 as a mocha stout recipe submitted by Chris Banker as part of Stone's Annual Homebrew Competition. Banker's recipe won the competition. After joining a collaboration between Stone Brewing and Cerverceria Insurgente (a craft brewery in Tijuana), Banker's recipe became the Xocoveza. Nearly ten years later, the beer is now brewed with a range of ingredients beyond the traditional barley, hops (English Challenger and East Kent Golding) and yeast. The additional ingredients include cocoa, coffee, pasilla peppers, vanilla, cinnamon, nutmeg and lactose. The combination of scents and tastes elevate this stout to something well beyond any chile stout (pasilla peppers) or holiday stout (cinnamon, vanilla and nutmeg). 

The greatness of this beer comes from the fact that the additional ingredients contribute to every aspect of the beer. The beer pours pitch black with a brown foam. That foam gives way to an aroma where the cinnamon, coffee and coca become gradually more noticeable. While the brewers say there is also nutmeg and peppers in the aroma, I had a little more difficulty pinpointing those elements. 

However, the nutmeg and peppers are evident in the taste. Those flavors emerge out of the cocoa, coffee and cinnamon, and there is a heat that comes through in the middle and the finish from the peppers. Together, the complexity of the numerous flavor elements remind me of a simple mole. Indeed, this beer would complement a mole very well, although I have to admit that it would probably be drunk long before the mole was finished. 

This beer is on my short list of favorites. It also makes me happy that Stone has made the Xocoveza one of its annual offerings. If you see it in the store, buy a six pack or two. It's definitely worth it. 

PEACE.

Cadillac Mountain Stout

One place that we love to visit is Acadia National Park in Maine. Every part of the park, from Jordan Pond to Sand Beach, from Schoodic Point to Cadillac Mountain is amazing. Like many national parks, Acadia offers a person the ability to surround themselves with some of the most amazing and beautiful scenes that nature has to offer. 

Just as certain as we are to see the various sights of the park when we visit Acadia, we will find our way to Atlantic Brewing. (We are, after all, Savage Boleks.)  Atlantic Brewing has two locations, the original one on Knox Road and a newer tap room in downtown Bar Harbor. I made it to both over the course of our vacation.

Back in 2008, Atlantic Brewing purchased Bar Harbor Brewing and its recipes. Atlantic Brewing continues to make two of Bar Harbor's beers - Thunder Hole Ale and Cadillac Mountain Stout. Needless to say, we had both while we were in Bar Harbor, and, we took home a four pack of the Cadillac Mountain Stout to enjoy back at home. 

The Cadillac Mountain Stout is brewed in the style of a dry Irish Stout. This beer style features a jet black color, with aromatic notes and flavors of coffee or bitter chocolate that come with roasted barley, along with a smoothness that sets this beer apart from other stouts.

The brewers at Atlantic Brewing have checked off most of the key features of a dry Irish Stout with the Cadillac Mountain Stout. The beer pours as black as oil, with a thick foam whose coloration resembles a light chocolate cream. The aromatic elements feature light coffee notes, but tend more toward chocolate. That tendency is also reflected in the taste, as this dry Irish Stout as a sweetness that predominates over any bitter or roasted notes. Overall, this is perhaps one of my favorite beers brewed by Atlantic Brewing.

If you happen to find yourself at Pesamkuk, also known as Mount Desert Island, in Maine, you should make your way to Atlantic Brewing and try the stout or another of the brewery's beers. It is definitely worth the visit. 

ENJOY!

Global Disturbance Hazy IPA

There were three trails that could take someone westward: the 900 mile Santa Fe trail, the 2,000 mile Oregon trail, and the 2,000 mile California trail. All three trails have a common starting point: Independence, Missouri. The town was founded in 1827, at first for the Santa Fe trail. Records indicate that approximately 12,000 people used the Santa Fe trail from 1849 to 1859, along with 3,000 wages and 50,000 animals. Between 1840 and 1860, between 300,000 to 400,000 people used the Oregon trail.  Another 200,000 also used the California trail during the same time period. In summary, a lot of people made their way through Independence seeking a life out west. 

The use of trails ended with the rise of the railroads. Those who came to Independence did not continue on to the west. Of course, there is a lot to see and do in Independence. One could visit the Harry S. Truman National Historic Site. There are other mansions or estates - such as the Harvey M. Vaile Mansion and the Bingham Waggoner Estate - that one could visit.

But, if one were a Savage Bolek, he or she would be visiting the local brewpubs. Fortunately, my beautiful Angel got to visit one such brewery when she was in Independence ... 3 Trails Brewing. At this point, I should probably disclose that a close family friend is the head brewer at 3 Trails Brewing, and my Angel was there because he was getting married and the reception was held there. I was unable to attend (unfortunately), but my Angel did bring back a six-pack of beer for me to try. And, I am truly thankful that she did. 

The beer is 3 Trails' Hazy India Pale ale known as the Global Disturbance. The brewer notes, "[o]riginally brewed during a time of uncertainty[,] [t]his beer brings flavors of tropical fruit. citrus and guava derived from the Galaxy and Mosaic hops."  That is a good description of what was to come when I had a chance to try the beer. 

The Global Disturbance pours like a hazy IPA, a yellowish-gold (reminiscent of what turmeric does when it is added during cooking). There is a solid foam that covers the entire surface of the liquid and only gradually gives way over time. The beer does give aromas of citrus fruit, along the lines of grapefruit. The taste falls squarely within the brewer's description: it is grapefruit forward, with hings of other citrus fruit swirling around in the taste of the beer. 

I have always been a little skeptical of hazy IPAs; however, this beer is very good. If you happen to make your way to Independence, I strongly suggest you visit 3 Trails Brewing. There will be no need to go any further west.

ENJOY!

Mexican Chocolate Waypost

N onouian

"Here, there and everywhere." - Nahuatl saying

For me, the saying - N onouian - represents the influence that the Aztec and other Mesoamerican indigenous peoples have had across the world. This influence is particularly apparent in the food that is consumed, whether in Mexico, Mozambique, Malaysia or Micronesia. While chiles may have originated in Bolivia, they were first cultivated in what is now Mexico. The Aztecs and the Mayans also developed cocoa as a crop. The Totonacs of the eastern coast of Mexico were among the first to cultivate vanilla. 

Then came the conquistadors and the colonizers. While they brought death and subjugation to the indigenous people, they took chiles, cocoa and vanilla back to Europe and across the world. The complex history of food should never be forgotten. The origins of foods should always be acknowledged and remembered. These principles guide me not only in my quest to learn about more cuisines, but they often emerge in ancillary ways, such as in the beer that I drink.

The few ardent followers of this blog may recall that I have a love of a particular beer style - the mole stout. It is a beer that is inspired by the molli (or mole) sauces of Mexico, whether from Oaxaca or Puebla regions. Those sauces incorporate ingredients that can be traced back to the Aztecs, Mayans, Totonacs and other indigenous cultures that flourished prior to the arrival of Europeans.

While vacationing in the Williamsburg, Virginia area, the Savage Boleks had the opportunity to try a new brewery - Virginia Beer Company. We just happened to visit when the brewery was celebrating its sixth anniversary. One of the anniversary beers was the Mexican Chocolate Waypost, a bourbon barrel-aged imperial milk stout brewed with cocoa nibs, cinnamon sticks, vanilla beans, ancho chiles and habanero chiles. It is a mole style beer that was right in my wheelhouse. 

The Mexican Chocolate Waypost pours a dark brown, almost fertile soil brown in appearance. The aroma has a sweetness that I don't recall from other mole stouts. That sweetness may come from the milk stout style, or perhaps the combination of coca, cinnamon and vanilla. There was only a faint whisper of the pepper, which I generally associate more with the aroma of a mole stout. The pepper comes through much more in the taste of the beer. As for whether it was ancho or habanero, I have to lean more on the latter than the former. There was more of a kick than a smoky element. That kick kept its presence, even when surrounded by the sweeter elements of the cinnamon and vanilla. All of those additional ingredients make one forget that this beer is also made with Columbus hops and a variety of malts, including but not limited to 2 Row, Munich malt and roasted malt.

This beer makes me want to return to Williamsburg, but it is not one that is offered year around. It should be though. The next time I am in the area, this beer is enough to draw me back to check out the tap room. Until next time ...

ENJOY!

Thai Hot

When it comes to spiced ales, the typical offerings - pumpkin beers, Christmas ales, and the like - don't usually get my attention, let alone hold it long enough for me to consider buying them. (There are some exceptions, but that is the general rule.) But, when I find a mole stout - a beer incorporating the ingredients that typically find their way into a mole sauce (for example, chiles, chocolate, and nuts), that beer has my attention. Indeed, until very recently, mole stouts were the only spiced ales that I would purchase. 

However, while on a recent vacation, the Savage Boleks visited Fogtown Brewing Company's tap room in Bar Harbor, Maine. According to its website, Foghorn brews farmhouse ales, saisons, sours, spiced ales, and other styles. The beers are brewed with malts, grains and hops that are grown in Maine. 

While sitting at a table, I looked over at the beer fridge. There was a four pack that caught my eyes. The red labels with a golden script that I could not recognize. The only thing that I could understand was the print at the bottom: "Thai Hot." I picked up the four pack for a closer inspection. The beer is an ale brewed with grains from Maine, along with rice, lemongrass, basil, toasted coconut, lime and thai chiles.

The beer pours a golden yellow, with a thin foam that quickly gives way to the liquid. The lemongrass and limes provide featured aromas, but I think I could sense some grass as well. 

The beer has a very light body, with the lemon and lime at the front of the taste. My initial reaction seemed to prepare myself for something along a sour beer; however, any thoughts of sourness soon gave way to the heat from the chiles, which could be felt both on the tip of the tongue and in the back of the throat. 

With an ABV of only 4.7%, this beer would be a very drinkable, except that burn from the Thai chiles can set the pace from time to time. It's a good think that I love spicy food and that I have experience cooking with Thai chiles, so that I know what to expect. 

In the end, if you find yourself in Maine, near Ellsworth or on Mount Desert Island, you should check out Fogtown Brewing Company. And, if you are like me and always willing to try something different, check out the Thai Hot if it is available. Until next time ...

ENJOY!

Double Dead Rise

Over the past several months, I spent a substantial amount of time writing and publishing my In Search of Orange Gold blogpost series.  The series explored the history of using spice mixes in Chesapeake cuisine generally, as well as the origin of the iconic Old Bay spice mix. I traced the travels of Gustav Brunn, who Jewish-German spice maker who escaped Nazi Germany and came to Baltimore, Maryland. He set up his spice shop. He developed an 18-ingredient spice mix, which he eventually sold to local seafood vendors. Only 15 of those ingredients are publicly known, but I tried to ascertain what could have been the final three ingredients. I ended the post series by trying to recreate Brunn's mix.

It would seem that the next logical step in the series is to explore the ways in which Old Bay is used. A local Maryland Brewery has taken the mix to produce what it calls the Dead Rise. A deadrise is a type of workboat used on the Chesapeake Bay used to catch crabs, oysters, fish and eels. It is also the angle that forms from a boat's bottom to a horizontal plane on either side of the keel. However, for Flying Dog, it is a blonde ale that is spiced with Old Bay.

I have to admit that I have used Flying Dog's Dead Rise more for steaming crabs than I have for drinking. I don't usually drink it, preferring Flying Dog's other offerings, such as the Truth or Raging B. 

However, I recently came across the Double Dead Rise, which Flying Dog describes as an Imperial Summer Ale. That beer caught my attention, which the brewery is very good at doing. The brewers describe the beer in the following way:

... double the spice and double the ABV. This Double Dead Rise will surely blow your taste buds away. Spicy and lemon-y you can almost skip the crabs ... almost.

This is pushing the envelope, as I cannot skip the opportunity to eat blue crabs. However, the words of the brewers did rope me in to try the beer.

The Double Dead Rise pours out a few shades of orange lighter than the Old Bay spice mix itself. A thin blond foam is also present, but it quickly recedes to the edges of the glass, leaving only cirrus-like whiffs floating across the center. 

The typical aromatic elements of this beer -- that is, those that would be produced by the hops, malts or yeast - have to contend with the aromas that come with the use of Old Bay. The aromas have a good hint of spice, but it is not the typical coriander or herbal notes that typically come with a summer ale.

As for the flavor, this beer is what the name implies. The presence of the Old Bay spice mix is definitely amped up over what it is in the Dead Rise.  The spice mix is so present that, in my humble opinion, the beer could probably have been marketed as an Imperial Spiced Ale, as opposed to an Imperial Summer Ale. That is not necessarily a bad thing, especially if you are someone living in the Chesapeake Bay region who loves Old Bay.  However, the beer acts like a spiced beer, there is a sting in the back of the throat and a sharp finish. A finish reminiscent not so much of the claws of a crab, but its bite. Indeed, the Old Bay makes one forget about the other "bite," that is the 9% ABV of the beer. 

Overall, I liked this beer and I would buy it again. For those who don't like spices generally or in their beer, I would suggest you try it before you buy it. (Or, in the alternative, you can send me the remaining 3 bottles from the four pack.) Until next time ...

ENJOY!

Blackbeard's Breakfast (Revisited)

"On your way now. And tell the world that you sailed with Blackbeard."

- Blackbeard

If one sailed with Blackbeard, what would one eat? Historical accounts noted that, generally, pirate vessels generally stocked themselves with meat, vegetables and perhaps even fruit. There are stories of how one pirate - Francois L'Onnais - offered in 1666 to leave the port of Maracaibo if he was supplied with 500 head of cattle. Another pirate, Henry Morgan raided a Cuban town seeking a ransom of 500 cattle. Even when they were successful, pirates still had issues. For example, what do you do with 500 cattle at sea? The possible answer lies with another pirate, Jean Tocard, who occupied the Mexican port city of Tampico in 1682 for the purpose of slaughtering cattle. 

Notwithstanding these stories about cattle, the cuisine aboard a pirate ship could hardly be equated with the menu of a steakhouse. Fresh ingredients don't last long with the salty air of the open seas. After the first few days or weeks, the menu aboard a pirate ship would feature more salted and pickled options than fresh meat or vegetables. That fresh steak would have more likely been a salted strip of jerky better used as a belt than as something that could be digested in a stomach.

I write all of this because I got to thinking about this question as I poured a bottle of Blackbeard's Breakfast, a porter brewed by Heavy Seas Brewing just outside of Baltimore, Maryland. What would Blackbeard's breakfast actually look like? Once I took a sip of the beer, those thoughts quickly subsided.

Instead, I got lost in the pitch black color of the porter, graced only by the caramel notes of the foam. Those are shades or hues that probably resembled the salted, jerked meat ate by pirates after weeks at sea. In any event, the brewers note that the beer is their take on an imperial porter, and, in that regard, an oily black beer is right on target. 

The Blackbeard's Breakfast also hits all of the other notes for an imperial porter. There were the aromatic elements of the roasted malts, twisting together with the aroma of the dark Sumatra coffee from Chesapeake Bay Roasting Company. (I always like it when brewers incorporate local ingredients and locally-owned businesses as part of the creativity in the brewing process.) I could also get the faint whiffs of the alcohol coming from the beer being aged in bourbon barrels. That aging also made its way into the taste of the beer, with a strong bourbon backbone upon which the coffee notes and roasted malt flavors were layered, as well as the ABV, which is 10%.

Heavy Seas' Blackbeard Breakfast is perhaps one of the best imperial porters that I have had in recent memory. In fact, it may the best one that I have had in a very long time. If you can find it on a store's shelf, it is definitely worth the price. However, given it is only a limited release, chances are one will have to wait ... just like a pirate ... for a fresh new release.

ENJOY!

P.S. As it turns out, I previously reviewed Heavy Seas' Blackbeard's Breakfast over two years ago. I did not realize that fact until after I posted this review. In any event, the previous review can be found here. 

Brother Thelonius

"If you want to understand the meaning of bebop, you have to understand the meaning of freedom." 

Thelonius Monk

For many years, Thelonius Monk wrote and performed music in an improvisational and unorthodox style. His music clearly and unquestionably demonstrated that he understood the meaning of freedom. That understanding gave rise to songs such as Straight, No Chaser, Epistrophy, Blue Monk and Round Midnight. As David Graham once observed in The Atlantic, Monk's "catalog - some 60 to 70 songs, many of them familiar to even moderately serious jazz fans - form the spine of contemporary repertoire." Indeed, Monk's song, Round Midnight, stands as the most recorded jazz composition of all time ... and, for good reason. 

Yet, not everyone was a fan of Monk's music.  One jazz critic described Monk as "an elephant on the keyboard." Yet, that is what makes Monk so special. He flattened his fingers when playing notes, sometimes hitting a single key with two fingers or splitting single line melodies with both hands. Yet, to some, Monk "adjusted his finger pressure on the keys the way baseball pitchers do to the ball to make its path bend, curve or dip in flight."  Sometimes there would be chord changes in Monk's music that seem wrong or out of place. To Monk, those chords were "the logical result of countless hours of musical exploration." 

For years, North Coast Brewing has honored the legendary jazz artist with a Belgian style abbey ale known as the Brother Thelonius. The beer is described as a "Belgian Style Abbey Ale," which does not lend itself to categorization in what is a realm of well defined beer styles - such as the Belgian dubbel, tripel or quadrupel. Perhaps that was intentional, a nod to an artist who sought to free himself from conventional labels.

As for the beer, I am reminded of a quote by Thelonius Monk: "the piano ain't got no wrong notes." The same can be said for North Coast's Brother Thelonius. The beer pours a reddish brown to amber, with a slight layer of foam as the beer is poured into the glass. The aromatic elements of the beer fit quite nicely into the Belgian styles. There are the yeast notes, which are accompanied by scents of banana and sugar. Those latter notes carry through to the taste, which has the  same sensory effects on the tongue as Thelonius Monk playing Sweet and Lovely. There are other elements in the taste of the Brother Thelonius, such as notes of figs and caramel, along with just a faint sense of the hops in the background.

The Brother Thelonious is very much the tribute to Thelonius Monk, as complicated and deep of a beer as Monk was a jazz artist. The beer sells for approximately $12.99 for a four pack of 12 ounce bottles or $8.99 for a 750 ml bottle. It is totally worth it, especially if you do what I do and enjoy the beer while listening to Monk playing in the background. 

ENJOY!

The IPA When the Earth Stood Still

For years, Kent Island was always a place where I would drive through, either to get to the Eastern Shore or to return back to Annapolis, Maryland and points beyond. I actually never stopped to visit the island. That all changed recently; and, I got an introduction to a really cool brewery that makes some very interesting and drinkable brews.

The brewery is Cult Classic Brewing.  As its name suggests, the brewery is motivated my old cult classic movies. The tap room is lined with old movie posters and the tap list hanging over the bar sports some brews with cult movie names, such as the Attack of the Strawberry Blonde and the IPA When the Earth Stood Still.  I stopped in to try the beers and grab a bite to eat.  When I left, I took home a six pack of that IPA with an intent to do a beer review. 

And, now, I shall go off the Deep End (1970) and begin the review:

The IPA When the Earth Stood Still does not Psyche Out (1968) anyone. It pours like a classic India Pale Ale. The beer has a deep golden hue. There is a good layer of foam, thick enough to hide The Creature from the Black Lagoon (1954).  

When it comes to both the aroma and the taste, the beer takes the drinker to but not Over the Edge (1979). If I could point to The Thing (1982) about this beer, then it would be to how it plays to the genre of the west coast IPA. The aroma give hints of the Things to Come (1936), with both piney and citrusy hints.  The taste is a Fantastic Voyage (1966) through the finer points of what defines a West Coast IPA.  There is a good deal of hop bitterness, which sometimes veers between the pine and citrus (although, admittedly, at least for me, it tended to be more of the former than the latter).  There is also a good amount of astringency on the finish, which grips the tongue tightly, as if in fear of something, like Reptilicus (1961) or The Blob (1958). 

In the end, in a world of IPAs, this one truly stands like Gorgo (1961) or Konga (1961) above most of the rest. It stands as a reason, in and of itself, to make a stop on Kent Island and grab a beer.  Until next time ...

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Great Lakes Oktoberfest

Anyone who grew up in Cleveland and who loves craft beer knows about Great Lakes Brewing Company. The employee-owned beer company has the distinct honor of being the first craft brewery established in the State of Ohio. While I don't live in Ohio anymore, I never pass up a chance to have a Great Lakes beer when I come across it at a restaurant or in the grocery store.

That was the case recently when I came across a couple of six packs of the Great Lakes' Oktoberfest. The brewery describes its beer as a "Marzen-style lager. It is a reference to the malty style of beer that, for nearly 150 years (roughly from 1840 to 1990), was the primary beer served at the famous Oktoberfest. (The Marzen has since been upstaged by the "Fest Bier," which is now the principal beer served at the festival. 

The historical roots of Marzen beer style lead one to the breweries of Bavaria, most likely during the 1500s. At that time, there were laws that limited the brewing of beer to a period between September and April. (Other factors, such as the weather, similarly made brewing beer in the summer months extremely difficult, if not impossible, to brew lagers like a Marzen.) Brewers typically brewed their beers in March, hence the "Marzen," name  so that they could last throughout the summer months. These beers were typically darker, with more bread and even roasted notes.  However, in 1841, Spaten introduced an amber style of beer, the Marzen, which quickly became the hit of the Oktoberfest. The rest, as they say, is history.

The Marzen style is known for amber-colored beers, which the Great Lakes' Oktoberfest recreates in beautiful fashion. (It should be noted that, historically, the Marzen beers tended to darker hues, with varying shades of brown.) The aroma of the beer is malt-forward, with some bread or toast notes.  Marzen beers have little to no hop notes. As one could guess from the aroma, the taste of the beer should feature the malts and not the hops. While some bitterness should be present, this is not a beer that will feature citrus or pine in any aspect of the flavor. It is all about the malts, which makes for a smoother, more easily drinkable beer.

The Great Lakes Oktoberfest checks off all of the boxes with respect to what one would expect from a Marzen beer (or at least one brewed outside of Bavaria). Not only does its amber hue hit the mark, but the beer is a malty, toasty homage to Oktoberfests of yesteryear.  Not necessarily Bavarian Oktoberfests (one may need to try one of the "Big 6 of Munich" to get that experience - such as Augstiner, Hacker-Pschorr, Hofbrau, Lowenbrau, Paulaner and Spaten), but definitely a clear marker for what could be characterized as an American Oktoberfest.

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Sea You At the Bottom

While I may say that I never buy anything based on a label, even I have to admit that is not always the case ... especially when the label has Cthulhu on it. Recently, I came across another Cthulhu-inspired label on a beer.  This one is for the Sea You at the Bottom, a farmhouse ale from D.C. Brau in collaboration with the Sea Line, a seafood and oyster restaurant just a ball's throw from Nationals Park in Washington, D.C. 

The thing about a "farmhouse ale" is that the name is not a style. Instead, it refers to a range of styles, that differ from country to country. The styles include saison, biere de garde, gueze or sahti (if you happen to be in Finland). These beers tend to have orangish to golden colors, with a lighter in body and a noticeable dryness in the taste.  Some of these styles, such as a saison, also have elements that could work well with oysters, such as citrus (think lemons) or pepper notes.

Yet, a farmhouse ale is hardly the type of beer that one would associate with Cthulhu. If someone is going to brew a beer that will feature Ph'nglui mglw'nafh Cthulhu R'lyeh wgah'naghl fhtagn (the full name of the literary beast), one would expect a darker beer, such as a Russian Imperial Stout, along the lines of the The Death of Cthulhu brewed by Virginian craft brewer Adroit Theory. 

D.C. Brau and the Salt Line nevertheless went with a farmhouse ale brewed with oysters. (The oyster part was as compelling of a reason for me to purchase the beer as the image of Cthulhu on the label.) Conceptually, I guess, the oysters are what ties the beer to the waters from which Cthulhu emerges. Yet, oysters don't live deep in the ocean. They are usually found in brackish waters that are eight to thirty-five feet deep. If one wants to be true to the them, one should consider brewing a beer with squid. (Surprisingly enough, someone has brewed beer with squid ink.)

In any event, D.C. Brau did a great job with Sea You at the Bottom worked very well. The beer pours a golden hue, with only a thin layer of foam that recedes as quickly as the sea foam.  The aromatic elements of the beer track a typical saison, with some citrus notes and some other less recognizable, but pleasing elements.  As for the taste, that is where the oysters truly reveal themselves. The brewers used Skipjack oysters from the Chesapeake Bay. Named after the iconic vessels that once plied the bay to dredge for oysters, the Skipjack is an average-sized oyster has been with a mild salinity but meaty texture.  That salinity, which gives the oyster its briny flavor, is noticeable in what I could only describe as a "salty" element. That element is not too pronounced.  It took several sips before I could identify it amongst the more traditional citrus notes that one would expect in a saison.  That was not a bad thing, as the Sea You At the Bottom is a very drinkable beer.

This beer presents a very good case why oysters can be used in styles other than stouts. I purchased a four pack from D.C. Brau for $14.99. If you happen to make your way to the Salt Line in Washington, D.C. or make a stop by the D.C. Brau brewery, I would definitely try or buy this beer.  Until next time ...

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Half Door Brewing Company's Belgian Tripel

I recently spent several days in San Diego for work.  It is not the first time that I have spent a significant amount of time in "America's Finest City."  The last time that I did this trip, I found a small brew pub just outside the Gas Lamp District. It was Half Door Brewing Company.  It was also the place that I would go to get away from my work.

Fast forward a few years, and, I found myself back in San Diego. I was not able to get back to Half Door Brewing Company until the last day of my trip.  I went up to the bar and perused the beer list.  It seemed that hazy IPAs dominated that list, with the North East IPA, Diamond Dress, Swole City, and Hoban House IPA at the top of the list.  Then there were the lagers, with the Bat Flip to the Moon Black Lager, Media Puerta Mexican Lager and the Summer Bock bringing up the rear of the list. There were a couple of individual styles, such as a Dry Irish Stout and a Red Ale. But, one beer caught my eye. It was neither a hazy IPA nor a lager. It was one of my favorite styles, namely the Belgian Tripel.

I have done several reviews of Belgian Tripel beers; and, as I took a few sips from this beer, I decided that I should do another, albeit quick review. The reason is simple: Half Door Brewing Company's Tripel is a very good example of the style. 

The beer poured a solid golden color with decent clarity. The golden beer was topped with a white foam that receded to the edges.  The aromas of the beer greeted the nose with some of the traditional elements of the Belgian style, with some clove, banana and slight hint of the hops used to brew the beer. As for the taste, the Tripe was very smooth, a nice balance of both hops and malts that provided the foundation for some citrus fruits and some of that banana elements from the aroma. The beer also gave slight hints of the fact that it comes with a 10.8% ABV, which is at the high end of the alcohol content that one would expect from a Belgian Tripel. 

In the end, Half Door Brewing Company's Tripel was a good way to end a work trip.  If you happen to find yourself in San Diego for work (or for play or if you just live there), you may want to make your way to Half Door Brewing ... if only to try the Tripel.

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The Giant Flaming Zombie Polar Bear

"What is in a name?" For fans of Shakespeare, it is a question posed by Juliet in Act II, Scene II of Romeo & Juliet.  For a fan of craft beer like me, it is a reason to buy a beer. The name in this case is Giant Flaming Zombie Polar Bear, a double India Pale Ale produced by the brewers at Atlas Brew Works in Washington, D.C. 

I've reviewed many double IPAs over the life of this blog. Firestone Walker's Double Jack (a very, very good beer); Black Flag Brewing's Mambo Sauce (a great introduction to a relatively new brewer); and Columbus Brewing Company's Bodhi (one of the best I've had). I have a particular fondness for double IPAs and tripel IPAs, which is most likely due to my preference for hoppy beers.  The bitterness -- which can range from piney and resinous to citrusy and vibrant -- provides some variety from beer to beer, while the higher ABV ensures that each one packs a punch. 

But, it is that name -- Giant Flaming Zombie Polar Bear -- that caught my eye and led me to purchase a six pack to take home.  There was no actual giant flaming zombie polar bear on the label.  Instead, it was the standard Atlas labelling, which itself is one of the more classic designs out there.  

But, there is more to a beer review than the label. The brewers at Atlas describe this beer as a "deceptively smooth beast." They go on to describe the combination of hops, some that I've heard of and others that are unfamiliar. Bravo, Mandarina Bavaria, Chinook, Cascade and Centennial. This particular combination is supposed to present "orange citrus aromas", along with a "malty backbone" that supposedly "balances the assertive hop bitterness and heavy citrus hop character providing an overall flavor reminscent of orange marmalade." 

I have to admit that I am not a big fan of orange marmalade. While I could definitely sense the elements of oranges, I am not sure that I would go as far to descrive the overall flavor as orange marmalade. Sure, orange marmalade is typically made from bitter oranges, which resonates with the hop bitterness of a double IPA, but, in my humble opinion, this beer lacks the sweetness that one would expect to co-exist with the bitterness of a marmelade. 

All of this discussion is academic, at best, and rambling, at worst. The bottom line is that the Giant Flaming Zombie Polar Bear is one damn good double IPA. It comes very close to unseating the Bodhi in my opinion as the best double IPA that I have reviewed. At 9.4%, it is a double IPA that deserves to be savored, taking occasional sips while relaxing after a stressful day.  Needless to say, I've had a few and that is why I am down to my last can from the six pack.  I will need to go out and find another six pack.  Until then ....

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Jailbreak's Oats & Toffee & Chocolate & Stuff

When it comes porters and stouts, I generally like them simple.  Perhaps I am old fashioned in that respect.  These beers are classics in and of themselves.  The style comes out of London, where brewers were making dark beers in the late 18th and early 19th centuries.  The beers started out as strong beers, beloved by local street and river porters (hence, the name porter).  The strong porters eventually went out of style, and, brewers reinvented the style in a milder form, which is the predecessor to the typical porter or stout thart one sees today. 

Many brewers have reverse engineered the stout and porter, in a sense of speaking. There has been a big push for imperial versions of the beer, pushing the ABVs up in a probably unintended, but quite coincidental nod to the original stout or porter style. I love imperial porters and stouts.  It is when the brewers take the next step ... adding stuff to the beer ... that I start to have reservations.

When Jailbreak Brewing released its Oats & Toffee & Chocolate & Stuff Imperial Stout, I had those reservations.  I had taken my parents to the Jailbreak Brewing taphouse for lunch and my dad ordered a flight.  This was one of the beers on that flight.  Skeptical, I just ordered the barleywine.  My dad ultimatley bought a four pack (at bit pricey) and left one for me to try.  I eventually opened it the beer and tried it.  It was quite the surprise. 

This beer is an Imperial Oat Milk Stout with Toffee and Chocolate; and, its ABV is a respectable 10.1%. The brewers describe the beer as a "liquid heath bar," with "a plentiful addition of liquid cacao" and a "big hit of peanut butter-esque English toffee upfront followed by pleasing milk chocolate. All of these descriptions. Ordinarily, I want my beer to be a beer, not a snack.  

With that said, this beer was actually pretty good.  The beer poured pitch black, like motor oil, which is the perfect color for a stout. The sweetness was inescapable in the aroma, as the toffee and the chocolate greet the nose almost immediately.  That sweetness was also the primary feature of the taste. In this regard, the milk chocolate was very prominent, making it a little difficult to focus on the chocolate aspects to the flavor.  

Overall this is a very good beer.  I believe it was brewed as a one-off, a version of a line of stouts that Jailbreak has been doing.  Given how great Jailbreak is as a brewery, I should not have had any reservations at all about this beer.  Until next time ...

ENJOY!

Aluna

The Aluna is, to say the least, elusive.  I came across the beer at a Made in Maryland event, where the brewer Peabody Heights had a table.  Peabody Heights is a brewer located in the Charles Village area of Baltimore (which was originally known as Peabody Heights). The brewery is somewhat unusual, offering small brewers the opportunity to brew their beers under the guidance of master brewers. Peabody Heights brews its own beer, with three year around beers (a wit, a pale ale and an IPA) and a host of seasonal beers.  

When I visited the Peabody Heights website, there was no sign of the Aluna. Nothing. There were the three year around beers.  There were 13 seasonal beers. No Aluna.  I searched the Internet, but had more success finding Aluna, a documentary film about a Kogi tribe stepping out of its isolation into the modern world.  Hardly a movie about beer.

All that I have to go on is the can.

The can declares that it is an Imperial Milk Stout.  The style tends to be a sweet stout, which comes from the use of lactose.  There are some of the more common elements one would expect from a stout, such as chocolate notes. 

The Aluna stands apart, primarily from the brewers use of peanut butter, chocolate and vanilla wafers.  That's right. Vanilla wafers.  When one takes a look at the pitch black, oily liquid, one does not expect wafers.  But as the aromatic elements waft into one's nose, the wafers are front and center.  They also feature prominently in the taste of the beer. Every sip is full of those wafers, with the chocolate and peanut butter notes playing supporting roles.  This combination of sweetness, vanilla and chocolate makes for a very drinkable milk stout.  With an ABV of 8%, the alcohol catches up with you after a while.

The Aluna is a very good milk stout.  I say that, even though milk stouts are not perhaps my most favorite style of beers.  (Indeed, I am not a big fan of adding lactose to beer, and, generally, steer away from those beers.)  If you find this beer on a shelf, it is defintely worth a try. 

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