UNTAMED BEER - a beer blog featuring beer reviews, news and discussion » Beer of the Month

January 2010 – RJ Rockers Black Pearle

Brian — Fri, 08 Jan 2010 23:00:28 +0000

You shall not take my beer, swarthy Gnome!

I thought I’d kick ’010 off with something different, and RJ Rockers’ Black Pearle fits the bill. (I wrote a full feature on the brewery for the HopPress earlier this week, if you care to learn more about the brewery.) Black Pearle is described as a dark IPA. A dark IPA, you ask. How can this be? Well, let’s explore the depths.

The color is as the name says, dark. Sitting in the glass on the counter, the beer looks black, like a stout. However, hold it up to the light and you can see a deep ruby color and it is slightly transparent.

The aroma brings in some citrus hops and candied sugar. It has a strong malt aroma which allows the hops to be somewhat understated. The flavor is certainly reminiscent of a strong IPA. Solid malt backbone and sweetness topped with a bitter hop finish.

The twist with the Black Pearle, which to me makes it unique, is that is also comes with a roasted toffee flavor that you would not expect from a traditional IPA. I’m assuming that’s from the roasted malt that they used to produce the deep ruby color.

I believe that the Black Pearle is the perfect example to debunk the misconception that many people have that a dark beer must be heavy. This beer shows that color does not necessarily correlate to body.

Brewers can use a small proportion of very dark malt and produce the same color as using a large proportion of a not-as-dark malt, but with very different flavor and body.

The Black Pearle a 9.5% ABV beer, so it’s going to have a big body and intense flavor. However, if I drank this beer blind, I would not call it a stout. It doesn’t have the creamy mouthfeel and intense roast of most big stouts.

I’m sure there are some purists out there that scoff at this notion. “How can they call it an IPA when it’s that dark!?” Well, I don’t care.

So often we feel like we have to play within these established style parameter, but what fun is that? I say push it, do something off the wall, and give people a new experience. Who cares what’s on the label?

December 2009 – North Coast Brother Thelonious

Brian — Tue, 01 Dec 2009 12:01:26 +0000

Author’s Note: It has been five months since my last Beer of the Month nomination. I have been focusing a lot more on homebrew over the past few months, so I haven’t been drinking as much commercial stuff as I have in the past. Either way, that is way too long, and this December I am going to close out 2009 with a beer fury. As Mike Tomlin, coach of the Pittsburgh Steelers, said after their recent loss to the Ravens, “We will not go gently. We will unleash hell in December.”

North Coast has long been one of my favorite breweries. My love of their beers began with the Old Rasputin Imperial Russian Stout, which I rank right up there with Great Divide’s Yeti as my favorite stouts on the earth. I finally got my hands on one of their legendary beers that I had not yet experienced, Brother Thelonious.

North Coast is a big fan and supporter of jazz music and named Brother Thelonious after famous jazz pianist Thelonious Monk. For each case of Brother Thelonious that they sell, North Coast makes a contribution to the Thelonious Monk Institute of Jazz. They are also the official brewery of several jazz festivals, including the Monterey Jazz Festival.

Brother Thelonious is a Belgian-style abbey ale. Much like the musician this beer was named for, this is a smooth, yet complex brew. It’s a dark red ale, and the color forebodes the flavor within. It’s full-bodied, upwards of 9% ABV.

The aroma has fruit and spice all over it. Raisins, prunes and currants all dance together as if in a Sufi whirling ceremony. The finish coats the tongue in a sweet sugary glaze and lingers for many moments, leaving me in a Belgian trance.

I very much enjoy the mellow intensity of this beer. My senses cry out for more, and alas, I shall have another glass.

July 2009 – Kwak

Brian — Mon, 06 Jul 2009 18:24:26 +0000

Kwak wins the award for Best Presentation (Glassware). Good beer is all about the experience, and the Belgians know how to do it. Each brewery in Belgium has a special glass that is designed specifically for each of their beers.

It’s not all about looks, although visual appeal is more important for beer than we often think. Just as red and white wine are served in glasses that are designed differently based on factors such as aroma, temperature and color, beer is also best consumed in glasses that also take those factors into account. This could be its own study, so I’ll tackle this topic in more detail down the road in another post.

Kwak is more than just a pretty beer. It’s got personality and complexity. The color is a vibrant reddish-orange and the aroma is powerfully sweet, with carmelized fruit and malt.

The flavor starts out very sweet. There is a lot of the customary spiced fruit that you find in many good Belgian ales. There is also a hint of carmelized banana. It’s almost Bananas Foster-esque. The finish coats your mouth with a sugary feeling and stays with you for some time.

Kwak may be a little too sweet for some. I really enjoyed it, though it’s certainly not a beer I’d take out to the lake. I think it’s best enjoyed after dinner with dessert, or even as dessert. It’s also a great beer to order when you’re hanging out with friends at a bar and you want to grow in their esteem.

June 2009 – Moylan’s Kilt Lifter

Brian — Tue, 02 Jun 2009 21:23:38 +0000

You know anything that claims to be a “kilt lifter” had better be good, or the beer would be the biggest letdown in the beer world. Well, Moylans definitely made me adjust my kilt. Marilyn Monroe would be jealous.

As I’ve stated in posts past, I’m looking for tasty, complex beers that don’t rely heavily on hops. Don’t get me wrong, I still love hoppy beer, but my ever changing palate desires more variety. The Belgians obviously fit the bill, but I’m really getting into some Scotch ales lately.

The Kilt Lifter immediately raises an eyebrow. The color is a foreboding dark amber. You immediately know this beer is not for the faint of heart. The aroma brought back memories of Halloweens past, as malted milk balls came through and slapped my nose.

The flavor comes in three waves. Immediately I got this intense sweetness which gave way to a maltier flavor. Once it all settled down, the two combined into this malted candy aftertaste which coats the tongue for minutes. I could probably drink this beer over the course of two hours and have a non-stop malt party in my mouth.

As I’ve gone through half a pint of this beer writing this review, it has now become clear to me why this is the Kilt Lifter. As smooth as this beer is, at 8% ABV, if not careful, before you know it your kilt might be over your head. Just don’t start drinking this without boxers on.

May 2009 – Dogfish Head Immort Ale

Brian — Fri, 01 May 2009 12:40:23 +0000

I had to bust out my old-school fitted Denver Nuggets hat in honor of their first round playoff victory. I don’t think I’ve worn this hat in 15 years.

Most of the time, when I’m looking at a restaurant menu, my eyes gravitate toward whatever on the menu has the most ingredients listed. I just love it when so many different things come together to create a complex and unique flavor. It keeps me from getting bored with food.

For instance, my favorite pizza at the Mellow Mushroom is the Mega Veggie, loaded with sun-dried tomatoes, spinach, green peppers, mushrooms, onions, black olives, tomatoes, broccoli, banana peppers, artichoke hears and feta. Is it even possible to put more stuff on a pizza before you have to call it a salad?

When I was at Bruisin’ Ales in Asheville last week, I picked up a couple bottles of Dogfish Head Immort Ale. (Whenever I’m there, I always check out the Dogfish Head they have in stock, as I can’t get it in South Carolina yet. Please come across the border soon!) I was drawn by the description: “Luscious and complex, this smooth, full bodied ale reveals interwoven notes of maple, vanilla and oak.” I was sold.

They weren’t kidding when they called this one complex. It pours a deep red with an off-white head. Smoke was immediately apparent in the aroma, followed by a subtle juniper scent (think gin).

After I tasted it, my reaction was, “Wow.” A very intense, yet smooth flavor. At first I get a lot of the smoke flavoring. (They peat-smoke the barley.) Then the flavor turns to maple syrup and juniper. At the end I get a hop bitter, oak flavor that lingers on the sides of the tongue.

The Immort Ale is 11.0% ABV, but with everything going, I never got a hot, alcohol mouthfeel. It was very pleasant with a full, sweet body. After about thirty seconds or so, I did get a nice, warm feeling in my chest.

Dogfish Head is always known for pushing the envelope of beer. The Immort Ale is no exception. They threw the kitchen sink in on this one, but it totally works. Excellent on its own, I would highly recommend having this one with a rich dish, something cheesy or oily, maybe salmon or even mac & cheese (but with good cheese, not Velveeta). It will take you to an amazing place.

April 2009 – Michelob Ultra

Brian — Wed, 01 Apr 2009 11:00:46 +0000

With the arrival of Spring, I have chosen Michelob Ultra as my April Beer of the Month. Mich Ultra promotes an active, healthy lifestyle, and with the weather warming, I’m hoping that we’ll all get outside for some exercise and activities. And what better way to recover from a long run or tennis match than to sit down with an ice cold, low-carb Michelob Ultra?

For this month, I have done a video review of Michelob Ultra. Check it out:

March 2009 – Rogue Kells Irish Lager

Brian — Tue, 03 Mar 2009 01:29:41 +0000

With St. Patrick’s Day right around the corner, I wanted to go with an Irish beer for my March selection. Well, trouble is, at least around these parts, my only choices are generally Guinness and two Guinness subsidiaries, Harp and Smithwicks. There are a couple others I’ve found, like Beamish, but I’m saving that one for something special later this month.

So, with my choices at hand, I had to improvise. I decided to feature Rogue Kells Irish Lager. I know it might be considered poor form to pick an American beer for an Irish-style review, but until I start making a lot of money off being a “beer guy,” I can only work with what I’ve got.

I’m going to take a quick step back in time to give you a little background on my beer tastes. When I first started branching out from American Standard lager (Bud, Miller, etc.), my favorite beers were English and Irish. I loved European style beer. Newcastle, Bass, Boddington’s, Warsteiner, Sam Smith’s, Harp… But now, I just don’t dig it as much. Call me a homer, but I prefer American beer most of the time.

There’s also a little matter with lagers. I don’t generally like them. I can tolerate them, and there is a time and a place for them, but I’ll take an ale any day of the week. So, it makes it all the more remarkable what I’m about to say. I actually like the Kells Irish Lager.

It pours a hazy golden color with a thick white head. The aroma is understated, with very subtle hops detectable. The flavor is mild, more on the malt side. Again, you can’t detect much, if any hop flavor. It has a crisp beginning and a slightly sweet finish. The aftertaste is brings in a slight fruit undertone. They call it apple on the label.

My favorite aspect of this beer which separates it from other light lagers is the body and mouthfeel. It actually has some substance to it, unlike the American Standard counterparts. It’s a beer that I can drink and feel good about myself. The flavor is pretty mild, so that might be why I enjoy it, despite it being a lager.

This is definitely not a blow-your-sox off beer, that isn’t what it is meant to be. It’s a pleasant lager that’s good for drinking in a Irish bar for a few rounds with friends. If you want a solid Irish-style beer to drink, you can’t go wrong with the Kells, and you can still respect yourself in the morning.

February 2009 – Untamed Beer Slain Troll’s Blood Coffee Stout

Brian — Fri, 20 Feb 2009 16:43:22 +0000

I thought I would change it up a little bit this month. Rather than just writing about this month’s beer of the month, since I’m about two weeks late, I thought I would do a little real-time tasting video. You know, to see me in action. So here it is, the review of Untamed Beer Slain Troll’s Blood Coffee Stout.

If you would like to try this at home, here is the recipe. I’m sure there are a hundred things I could do to improve the recipe and process, so if you have suggestions I’m all ears.

Mash:
2 lbs English Maris Otter
1 lb Simpson’s black malt
1 lb Simpson’s roasted barley

133 degrees for 30 minutes; 158 degrees for 45 minutes

Boil:
9.15 lbs dark extract (60 min)
1 lb lactose (60 min)
2.0 oz Galena hops (60 min)
1.0 oz Cascade hops (15 min)
3/4 lb fresh ground medium roast coffee (5 min)
1.0 oz Cascade hops (2 min)

Fermentation:
Wyeast 1318 London Ale III

January 2009 – Great Divide Yeti Imperial Stout

Brian — Tue, 06 Jan 2009 01:36:59 +0000

If I were snowbound inside a mountain chalet for weeks and had one beer to stock my fridge, the Great Divide Yeti Imperial Stout would be it. This may very well be one of the best stouts I’ve had. It has everything I enjoy about a stout, and despite it’s strength and intense flavor, has a smoothness that would allow me to drink way more of it than I should.

Immediately out of the bottle, you notice the black-as-night color and rich dark brown foam that forms at the head of the glass. It truly is an intimidating sight for the weak of heart. However, don’t let this initial fear overcome you, there is good yet to be found. Continue forward with courage…

As you raise the glass to your mouth, you notice the roasted aromas, bringing you back to a day gone by, perhaps even to this morning when you freshly ground your coffee for your morning brew. You do freshly grind your coffee, don’t you?

The taste of the Yeti is borderline perfect. It has a semi-sweet dark chocolate flavor, but it maintains a wonderful balance between bitter and sweet. Both flavor profiles come out nicely, but it is tremendously balanced. At the beginning, you get a sweet caramel flavor, but on the back end, you get a pleasant roasted coffee bitter finish.

The Yeti has a very creamy body, which contributes to the pleasant experience of drinking this beer. For those that do not generally like stouts, I recommend having a beer like this with dessert, as the sweetness will help calm down the bitter finish even more. The only downside to this beer is that it does have a slight alcohol twinge in the aftertaste that tingles the tongue. Personally, I enjoy anything that can tingle my tongue, so I don’t consider this a bad thing. At 9.5% ABV, I can hardly blame the Yeti for tingling.

Perhaps the greatest testament to this beer came at a beer tasting I MC’d a few months back. For dessert, I paired the Yeti with chocolate cake, and the Yeti was the first beer to be finished, despite it being the last served. Even those people that “did not drink beer” really enjoyed the Yeti. That is not necessarily a good thing, as non-experienced beer drinkers can like some bad beer, but in this case, I think they were right on. It is such an intensely flavorful, yet well-balanced beer that it has the potential to appeal to a wide audience, especially when paired with the right food.

So before the weather starts warming up, I highly recommend you try this beer if you have not already. It is best consumed on a brisk winter night by a roaring fire with a chocolate brownie in hand. Does life get any better than that?

December 2008 – Michelob Winter’s Bourbon Cask Ale

Brian — Tue, 09 Dec 2008 02:48:13 +0000

I first had the Michelob Winter’s Bourbon Cask Ale on draft about four years ago at the Flying Saucer in my quest to get in the Ring of Honor. I remember trying it and being quite pleased with the selection, and even more surprised when I found out it was a Michelob beer. I don’t have much faith in my macro-brewing providers, but they show here that they are capable of creating a good beer with a distinct flavor.

The Winter’s Bourbon Cask Ale is a deep amber color and vanilla is very noticable in the aroma. It has a medium body and drinks quite smoothly, quite appropriate for cold winter nights. The flavor is malty with vanilla also coming through in abundance in the flavor. It’s almost like drinking a vanilla cream beer.

While a very good winter seasonal beer, it isn’t perfect. Being an appreciator of bourbon, especially Maker’s Mark, I figured my palate was equipped to pick up on any bourbon flavor from the casks. However, I can’t really detect any bourbon there. It’s probably in there, very subtly, but the vanilla flavor seems to dominate, at least on my tongue. Also, I couldn’t help but notice a subtle “this is still a Michelob beer” twang in the aftertaste. (If you sit really still when you drink it, you’ll know what I mean.)

Overall, I do think this is a worthy effort and a good demonstration that the big boys can make a tasty ale if they put their minds to it. So the lesson, as always, don’t discriminate based on the label. Give something a try, cause you never know what is on the inside.