The Troegenator

The Troegs' Troegenator.  I have had this double bock -- or doppelbock -- beer in the past.  After all, I like beer. I like beer. And I like this beer. I could have sworn that I have reviewed the Troegenator in the past.  I checked the beer reviews page on my blog.  None. To be sure, there were other reviews of Troegs' beers. I have a review of the Pale Ale. I also have one for the Flying Mouflan.  But, no review for the Troegenator.  So, here it is.

The Troegenator is brewed using a combination of chocolate, Munich, and Pilsner malts, along with German northern brewer and magnum hops.  When it comes to a doppelbock, the objective is to brew a darker, stronger beer than an average, everyday bock beer. A beer style that has been described by some as "liquid bread."  Monks at the Paulaner monastery brewed this style during Lent because of its bready nature, providing calories to the brothers during their fast.  The monks added a suffix of "ator" to their beers, an abbreviation of Salvator  or Savior.

The Troegenator pours a very dark amber color, which one would expect with a doppelbock.  There was little to no foam when the beer was poured, which was a little unexpected.  However, the still liquid surface allows for elements of caramel, bread and dried stone fruit to greet the nose.

Some of those elements find their way into the taste of the Troegenator.  There is a definite caramel flavor to the beer, which is accompanied by raises, brown sugar and some molasses.  There is also a slight alcohol note, which reminds drinkers that this beer has an ABV of 8.2%.  There is just a slight hop bitterness, which is only present on the finish of the beer.  Such a secondary role for hops is to be expected with a beer that is so malt-forward.

A six pack of the Troegenator costs between $12 to $14 dollars.  It is well worth it as the days get shorter, while the air gets crisper and cooler.  Until next time ...

ENJOY!

The Taster's Choice

The lyrics are straightforward ... "Well I guess I'd better drink me one more bottle of beer. Well I guess I'd better drink me one more bottle of beer.  Well baby baby baby why don't you come on here."  They come from a B-side song aptly entitled, "One more bottle of beer," which is performed by the Washington, D.C. area ska band, the Pietasters. And, if you were to ask the Pietasters which beer, perhaps the answer would be ...

Taster's Choice.  And it is not what first comes to your mind!

The Taster's Choice is a collaboration between the Pietasters and two breweries: D.C. Brau and Ska Brewing.  It is brewed in the style of a Doppelbock, which is a stronger and darker version of the traditional Bavarian bock beer.  By their very nature, doppelbock beers are usually a dark gold to brown color, with strong malt aromas and rich flavors.  The brewers from Ska and D.C. Brau reinforced those traditional characteristics by infusing the Taster's Choice with coffee.

I recently purchased a growler of the Taster's Choice from D.C. Brau's brewery.  The beer pours a dark coffee brown, with a thin, off-white, creamy foam.  As that foam recedes, the light struggles to penetrate the surface of the beer.  After the beer is poured, light aromas of coffee bean and mocha greet the nose.  As for the flavor of the beer, the Taster's Choice is malt-driven, with little hop presence in the beer.  This is to be expected from a doppelbock.  What is a little unexpected is the nice balancing of the bitter and the sweet.  The bitter is embodied in flavors of roasted coffee.  (And, by coffee, I don't mean the kind made by a certain Swiss company.  I mean really good coffee.)  The sweetness is present in flavors of chocolate powder or maybe some molasses. The beer balances the bitter and the sweet exceptionally well.  The Taster's Choice is a good illustration of how to achieve complexity in the flavor of a beer in ways other than the traditional contrast between hops and malts. 
 

The proceeds from this beer go to the Todd Eckhardt Scholarship Fund, which was set up to honor the memory of former Pietasters bassist and songwriter Todd Eckhardt, who passed away in 2001. The scholarship fund provides benefits to students at the Duke Ellington School of the Arts through the Ellington Fund.  A great beer and a worthy cause.  What more could you ask for.

The beer is available on draft, with an ABV of about 7.4%, at DC Brau and, perhaps, at local beer bars.  If you can find it, try it ... if only to try a unique twist on a doppelbock.  Hopefully, the brewers at Ska and DC Brau will join forces again to brew this beer very soon.  

ENJOY!

Heavy Seas Plank II

Craft brewers use wood in a variety of ways.  The most common method is to age the beer in wooden barrels.  If those barrels happen to have been used before, such as to age red wine or hard liquor, all the better. Brewers rely upon the past usage of those barrels to add depth to the flavor of their beer.  While barrels may be the most common way to use wood in the production of beer, but it is not the only way.

At Heavy Seas, in Baltimore, Maryland, the brewers have developed another innovative way to use wood into the brewing of a beer.  This method involved adding wooden planks to the fermenter.  For months, the Heavy Seas crew experimented with beers and woods to achieve a certain style with certain tastes.  The experiments produced Plank II, which was brewed with six foot planks of yellow poplar and eucalyptus woods.  The planks had been retified, which involves a a thermal process developed in the construction industry by John Gasparine.  The retification process helps to increase the flavor of the wood.  Once they receive the planks, the brewers placed them in the fermenter with a base beer to age for half of a year.  The Heavy Seas brewers called this process "deconstructing the barrel," which contributes flavors to the beer in a different way than barrel aging or using toasted wood.

Of course, the brewers used more than just wood to make the Plank II.  They used Hallertau hops, along with a variety of malts, including German 2-Row Pilsner, Vienna, Munich Light, Munich Dark and Carafa II.  Together, all of these ingredients produce a beer that Heavy Seas describes as a "velvety doppelbock."  

The Plank II fits within the guidelines of a doppelbock.  This style of beer is generally dark brown in color, strong maltiness in aroma, and a malt flavor with a strong impression of alcoholic strength.  The Plank II has a dark brown, almost cola color.  The five malts used to make the beer are definitely present in the aroma and flavor. 

Yet, this beer is not just an ordinary doppelbock.  The use of the yellow poplar and eucalyptus woods provide this doppelbock with its own unique aroma and flavors. According to the brewers, the eucalyptus wood lends notes of chocolate, balanced with a hint of toffee and smoky dryness from the yellow poplar.  I think that the use of these woods also provides flavors that give the impression that this beer is actually more like a bourbon.

The brewers recommend pairing the Plank II with smoked meats and German chocolate cake.  The richness of the beer clearly will complement the richness of the foods.  Personally, I think the Plank II is also a good sipping beer, enjoyed best by itself.

I found this beer at a local beer store, although I can't recall how much it cost. However, Heavy Seas' 22 ounce beers usually sell between $7.99 and $9.99 a bottle.  Regardless of the cost, the Plank II is definitely worth a try.  

ENJOY!

Great Lakes Brewing Company The Doppelrock

Great Lakes Brewing Company produces a wide variety of seasonal beers, like the Lake Erie Monster and the Christmas Ale.  Recently, they expanded that lineup by adding the Doppelrock, bringing the favors of Germany to the drinking masses in a beer aptly named for the Home of Rock and Roll. 

The doppelbock -- which literally means "double bock" was reportedly brewed first by the monks of St. Francis of Paula.  The monks were aiming to a lager version of the strong ale, which the monks brewed for the Lenten season.  According to the rules of their order, the monks were required to fast for periods during the Lenten season, which meant that they were not permitted to eat solid foods.  So, rather than make regular bread, the monks used the grains to make "liquid bread."

The Doppelrock pours brown, with a reddish tinge depending upon the light.  The aromas of the beer are very roasty, evoking the chocolate malts used in the brewing process.  The roasted flavors turn to more toasted flavors in the taste of the beer.  As with any bock, the malt flavors of the beer clearly predominate.  After all, in addition to the chocolate malts, the brewer also uses Harrington two-row base malts, Munich and Cara Pils malts.  As for hops, the brewer uses Hallertau hops, which are the American version of the German noble hops.  At 7.8%, the brewer got the ABV right on the mark for a doppelbock, but you would never know that while you are drinking the beer.

Great Lakes Brewing Company suggests that this beer could be paired with pot roast, hearty beef stews and earthy cheeses.

I found this beer at Whole Foods, where it sells for about $8.99 for a four pack.  It should also be available at most beer stores that sell Great Lakes beers. 

ENJOY!

For more information about doppelbocks, check out the German Beer Institute.  For more about the beer itself, check out the brewer's website.