Morning all,
I first drunk some Tatton ales in 2011, blogging about them in January 2012. Wee Fatha, then much fitter, made regular visits in 2012 and afterwards over to Cheshire to buy bottled and sometimes canned beers. I started on a bottle of their 3.7% Ale which I rated then, and am certain would still now., as very good. There is a link to the relevant post here: WeeBeefy's beer bites
Last night myself and WK were up at WFs for a final meal before we wander off on Friday for a trip to Scotland, and WF has been back over to the crematorium near Altrincham to pay respects and had stayed outside Mobberly. In the morning he had popped into Tatton brewery, as myself and Tash had done with him previously. Last night we tried three bottles of Tatton Ales, and once again found that they did not disappoint.
We started, in no perceivable order, on a 4.5% bottle of IPA - I did pick this beer from many, but purely out of it being available. I realise that regular readers my accurately conclude that I almost entirely drink DIPAs at 8.0% from Pressure Drop and Verdant and Cloudwater, who now noticeably have returned to brewing occasional Cask from the Past, like its 1993 again. I would like to point out that it made no difference to our choices, and whether by style or flavour, all three supped once again demonstrated Tatton's quality.
The IPA was a pale golden colour with that recognisable Tatton bitterness which I first experienced in their Ale back in the past. And there was a very enjoyable slab of hops - I rather slackly declined to find out which but details of the next beer suggest they may have been British hops. As you know, I am a lover of American and New Zealand hops but the flavour in this beer was cleverly balanced, so even tough I could expect it wasn't made with Simcoe and American cascade, I could still enjoy and appreciate the flavours present.
Next up was our strongest beer of the night - a 6.3% VIPA made, it was clear to admit, with British Hops. Reading the pages of their website here, I notice that there isn't much information about the hops used, but I would also say that you can tell the brewery are interested in brewing a particular style of beer that satisfies the expectations of many - and possibly only recently, the brewery now produces some of their beers in keg. Due to its strength, and potentially to improve management of some mild sweetness from the alcohol, the vIPA would suit this dispense method very well - a very big flavour, and once again balanced by that underlying background bitterness which supports so many of their other brews. WK finished first, then myself, and once Fatha had caught up we transferred to the final taster of the evening. This was their Malted Milk Chocolate stout at 4.6%.
Wee Fatha did express concerns about his current advice to avoid chocolate but wee Keefy did point out that the amount of actual chocolate present in the third of a bottle he was about to try would be minimal. That said there was plenty in the flavour of this take on two different beer styles, and this made sure there was sufficient sweetness in the overall flavour. Our last beer of the night was finished quicker than earlier but was none the less very enjoyable.
Overall I actually think the initial 4.5% IPA was the best of the bunch, which is interesting since I have always liked their 3.7% A;e over their Yeti and other strong beers. This may simply be down to the fact that stronger beers of this style do seem to carry a strong sweetness in the flavour which reduces the overall quality a little.
That said however, it was very good to get back to trying some Tatton beers and the experience of tasting their beers is one which I have missed for some time.
Your very good health
Wee Beefy
Showing posts with label Bottled beer reviews. Show all posts
Showing posts with label Bottled beer reviews. Show all posts
Tuesday, 24 September 2019
Tuesday, 14 May 2013
Beer tasting, with Davefromtshop.
Hello,
this time last Tuesday I was out and about waking up my palate at Shakespeares in anticipation of Davefromtshop arriving to sample some bottled beers. This is our second beer tasting of the year, if nothing else organised in recognition of my having quite a few aged beers that needed sharing, and also the fact that last time we made exactly no notes. This time we had the camera and took pictures and videos throughout.
We started on Dunham Massey Mildly Ginger a 3.8% BCA (bottle conditioned ale), probably not chilled enough due to bad planning on my part, but this was still a really good beer to wake the palate (not that mine needed waking...), with just enough ginger to make it zesty but not overpowering. It became a much softer slug with the yeast in.
Derwent Parsons Pledge 4.0% was our next bottle. Hmmm. Derwent Eh. I had one of their stronger beers once and it was OK. Just OK, you understand. This was a glass of toffee with no discernible bitterness. Not as woeful as their Carlisle State Bitter, which was an exercise in redefining the word flavour, but in a bad way, this was very much like a West Country bottled light brown, except it was 4.0%. And it had a label that would make Jeff Pickthall fume. And any right minded person.
Moving on, Geeves Brewery No.1, 3.8% was an inoffensive (I have been swotting up on euphemisms for "poor") malty sort of brew that cries out "Brown Bitter". This time the novelty addition of hops gave it an edge over the Derwent but it was quite a standard beer with a mahogany colour to it.
We switched to Germany for Hainhauser Schlok-weisse Dunkel, 4.8%, probably illegal in not being 5.2% like what Dunkels are, it was a very agreeable beer not dissimilar to the Geeves but having a far greater depth of flavour and biscuity wheaty malt at the end, which also made it quite refreshing. Dunkel in colour, this was a move towards more distinct flavours on the night.
Dunham Massey Porter 5.2% BCA was our fourth beer. One of the bottles I received in compensation for the rather disappointing purchases in December, all had been great so far (although the light orange coloured stout was, if nothing else "a surprise"). This was also a surprise, but in a comprehensively bad way. It had 11 months date on it and had been stood for 6 weeks yet was decidedly undrinkable. I know that not every beer with live yeast in it can be perfect but this was just bad.
Nearby (erm, in the sense that they are in the same county) Tatton Brewery's Obscure, 5.7% was up next. A dark bitter beer with plenty of body and chocolate malt notes, and a big bunch of hops in the aftertaste that reminded me of those distinct New World flavours one comes across. Was this the obscure element? It was in essence a subtle black IPA, and perhaps all the better for it.
Dunham Massey East India Pale Ale, a 6.0% BCA came next. I had three of these in my box and this was the last one so I was fairly confident, and it didn't disappoint. As far as I know its an IPA made with all English malt and hops, and, I suppose, irrespective of arguments over strength, it at least makes sense that its brewed with those ingredients. Bitter, but quite floral with lemon and orange predominating in the long aftertaste. A good effort.
Kernel Export Stout London 1890, at 7.2%, (and a BCA?) is a big favourite of mine and Davefromtshop had the opportunity to fall for it now as well. There was oatmeal in a luxuriously thick body, with Dave identifying coconut after we'd added the yeast, as well as chocolate. In the end we decided it was a kind of dark chocolate Bounty with coffee, and worryingly easy to drink. Much better served at room temperature as well, having bought it from the fridge in a licensed premises.
Kapplerbrau Altomunster Export Hell was a bit of a break from the stronger ales and a palate cleanser before the monsters that lay ahead. This was perhaps the maltiest beer I ever tasted yet it still managed to be refreshing on the palate, no doubt an ingenious by product of the lager malts used (although it was a Hell(es?) in style, so am not sure which malt they use?). However it reached its flavour balance, it was a good beer to have when we did.
Thornbridge Alliance Strong Ale Reserve 2007, at 11%, was the first of the two finishers. The Strong ale, which is unoaked, is matured for 18 months before bottling. It didn't seem plausible, as we tasted the heady whisky tinged notes, that it hadn't been in a spirit barrel but whatever and however that edge was achieved it was a stupendous creation. Sweet, still noticeably hoppy, honeyed but not cloying and very easy to drink.
Its a conundrum of flavours really, because you end up thinking of rich vinous and sticky tastes like Christmas pudding yet it drinks like a 5% honey beer. Best summed up by Dave - "its multi-layered but nothing is jarring, its well rounded and a great argument for aging beers". Adding the yeast made it a little easier to drink, if that was even possible, but added another dimension, with hints of marmalade coming through. A faultlessly executed beer, and only one bottle left now. A crying shame!
Goose Island Bourbon County 2012, at 15% was our last bottled beer, for obvious reasons. Subtle only in the sense that it didn't knock you out, it inhabited a region in the taste-buds between beer and bourbon. Not a subtle background tang or Islay aged phenols, just a massive chunk of alcohol.
At one stage during our final wobbly angled video summary (where I helpfully covered the microphone, like a pissed up genius) we concluded it was "not unpleasant" and "drinking it is a bit like running into a brick wall". Dave advised he didn't fancy an entire evening on it - I wholeheartedly agree. With the time getting on and a taxi required we opted to down the last bit just to get that burning cheek, fuzzy headed thwack that the alcohol and thickness promised. It did not disappoint.
So, a fantastic five hours of drinking and listening to Tom Waits and Frank Black (note - this is not a collaboration album before you go hunting for it) was had by both. Possibly a more gradual climb to the stronger beers would have been beneficial, but the two we finished on were magnificent. Overall though, the Alliance won by some margin. A beer that you simply could not improve upon.
Other notable entrants were two of the three Dunham beers, the Kernel and Tatton Obscure. Overall it was a varied and mostly enjoyable meander through multiple beer styles.
Cheers.
Wee Beefy
Thursday, 4 October 2012
Hardy companions
Hello,
as you may know already from my post on Sunday, on Friday I got to try a bottle of aged Thomas Hardy Ale which was a fantastic privilege and a great experience. However, you don't just wander aimlessly into a plus 12% matured beer, there needs to be a bibulous pre amble. And so it was; Davefromtshop had carefully selected a few bottles, as had I, to try before and after the main event, the details of which are below.
We started low, as is always the best plan, with a beer I had lovingly carted back from Crete, Craft Black lager. I knew what to expect as I'd had a few bottles in On the Rocks but it was a first for Dave. The beer is, as you would expect, black, with a nice head of neat white bubbles and an incredibly intense sweetness that takes you back a bit at first. However, whilst its not subtle, and initially you could be forgiven for worrying that it would be too sweet, the flavours mellow out as you drink and it turns out to be an interesting, enjoyable, if unsophisticated drop.
Up next was Belfast Blues, from Birrificio Indipendente Elav. This is described as a bitter, which seems strange coming from Italy. I recognise, of course, that there is much new in the Italian beer scene so am not going to suggest that I expected a lager, but what we got was something really surprising and interesting. The beer is bottle conditioned (I think it certainly retains a yeast sediment) and was difficult to pour clear. Its also lively, although it would have probably benefited from being a little chilled on both flavour and carbonation fronts.
It was bitter, yes, but in a dry hoppy way, more pale ale rather than trad bitter, with a a wonderful herby aftertaste. Adding the yeast makes the beer easier to quaff and balances the bitterness better leaving a fantastic beer. A great introduction to the brewery's beer.
Next up was the Chiltern 30th anniversary ale. We tried it last time and were fairly underwhelmed, this time it was nearer its best before date and so had longer to mature. On opening it, despite my having taken it all the way from home on the bus, it didn't explode, although there was a fair champagne sounding pop, and it immediately smelt incredibly rich and strong in alcohol.
The aroma reminded me of a strong stout in some ways, but maybe a Fullers Vintage. Either way it was confusing, because the copper brown beer in fact had no such taste. Interestingly though, this older bottle had a very subtle edge to it that the younger one didn't, a kind of pleasant cherry flavour which worked really well with the dry bitterness and warming mouthfeel. Quite a puzzle of a beer, but much nearer to the excellence we had anticipated in the bottle we tried earlier in the year.
The Birrificio Indipendente Elav Indie Ale was up next, an "independent beer" which also carried a sediment but which we had no problem leaving in the bottle. Initial tastes were harsh - incredibly dry bitterness, not matched by much other flavours, almost metallic, and quite thin. So we added the yeast. It only heightened the ascorbic taste! It was strange, and not obvious what was being aimed for, the bitterness was impressive but it was neither an IPA or a indeed any other identifiable style, and its independent taste didn't help it to shine. A hop too far I think.
A totally different beer next, the last that I brought from home, Thornbridge Evenlode Brown Porter. This is a beer I remember trying on draught at the Hallamshire House and enjoying. It was a while ago, and to be honest I was quite surprised to read on the label that it was matured on blackberries, but it was too long ago to say for definite that I hadn't picked up on that from the cask.
I needn't have worried though. The blackberry taste came through well, not too strong or overpowering, and melded with and complemented the brown malty porter brilliantly. Its certainly an unusual taste, but incredibly well balanced, a really subtle blend of flavours that gives an interesting new angle to the porter style - especially with an interest developing in sour stouts. After a few bum offerings from Thornbridge on cask of late this as a reminder of what they do well.
On the night our next beer was the coveted Thomas hardy Ale, after which we needed something at the exact opposite end of the flavour spectrum to compete with its strong tasting signature. Dave had been given a very large bottle of Hop-Ruiter, described as a blonde hoppy beer, and brewed in Belgium by Dutch brewers Scheldebrouwerij, so we shared that. It was suggested that they brewed the beer in Belgium because it would attract more praise as Belgium is well regarded as a brewing country. I'm not sure I could attach too much reliability either to the claim that this formed part of their thinking, or the insinuation that Dutch beer isn't well regarded, but either way, maybe one of those factors has influenced the unevenness of this rather puzzling ensemble.
Hop-Ruiter uses Belgian yeast and that is noticeable in the aroma and taste, its not particularly blonde, but Jesus wept its hoppy. Here though is s similar problem to the Indie Ale - its so dry and ascorbic you can't really get the benefit of the Belgian yeast or indeed any of the other flavours, such as the fruity notes that such yeast helps to showcase. Its just a big dry hoppy bitter beer, with little that stands out apart from the nagging questions it begs about what they may have intended.
That said, its quite hard following an even slightly past its best Thomas Hardy Ale, so maybe I need to try this one again. We both agreed that the fact it was a much larger bottle than is normally on sale also didn't help, so I reserve judgement on this one.
The last beer of the night was selected to stand up to any previous flavours and aromas and indeed, expectations we might have encountered. Birrificio Indipendente Elav Techno double hopped IPA was exactly as we had expected, but perhaps in a better way than with their Indie Ale. Yes there was massive "assertive" hops, as label writers seem to like to say, but there were some subtleties in the overall flavour that brought out the best parts of the bite in the hops used.
It was a really satisfying, perhaps slightly challenging hop monster, but if I had a complaint it was that it maybe didn't have staying power - the initial thrill of tingly zesty hop was amazing but it didn't lead anywhere. Even the addition of yeast failed to make much impact.
Overall this was a night of great beers, some really interesting ones from new (or at least new to us) breweries and some rather incredible ones from those well established. Given that the Hardy's suffered from a minor but forgivable yeast malfunction, I think I would say that the joint best beers were the Belfast Blues and the Evenlode Porter on the night.
All I need to do now is start planning my festive treats by cracking a few examples from my collection. I'm very much looking forward to the return trip beer tasting at Chez Beefy in January 2013....
Wee Beefy
as you may know already from my post on Sunday, on Friday I got to try a bottle of aged Thomas Hardy Ale which was a fantastic privilege and a great experience. However, you don't just wander aimlessly into a plus 12% matured beer, there needs to be a bibulous pre amble. And so it was; Davefromtshop had carefully selected a few bottles, as had I, to try before and after the main event, the details of which are below.
We started low, as is always the best plan, with a beer I had lovingly carted back from Crete, Craft Black lager. I knew what to expect as I'd had a few bottles in On the Rocks but it was a first for Dave. The beer is, as you would expect, black, with a nice head of neat white bubbles and an incredibly intense sweetness that takes you back a bit at first. However, whilst its not subtle, and initially you could be forgiven for worrying that it would be too sweet, the flavours mellow out as you drink and it turns out to be an interesting, enjoyable, if unsophisticated drop.
Up next was Belfast Blues, from Birrificio Indipendente Elav. This is described as a bitter, which seems strange coming from Italy. I recognise, of course, that there is much new in the Italian beer scene so am not going to suggest that I expected a lager, but what we got was something really surprising and interesting. The beer is bottle conditioned (I think it certainly retains a yeast sediment) and was difficult to pour clear. Its also lively, although it would have probably benefited from being a little chilled on both flavour and carbonation fronts.
It was bitter, yes, but in a dry hoppy way, more pale ale rather than trad bitter, with a a wonderful herby aftertaste. Adding the yeast makes the beer easier to quaff and balances the bitterness better leaving a fantastic beer. A great introduction to the brewery's beer.
Next up was the Chiltern 30th anniversary ale. We tried it last time and were fairly underwhelmed, this time it was nearer its best before date and so had longer to mature. On opening it, despite my having taken it all the way from home on the bus, it didn't explode, although there was a fair champagne sounding pop, and it immediately smelt incredibly rich and strong in alcohol.
The aroma reminded me of a strong stout in some ways, but maybe a Fullers Vintage. Either way it was confusing, because the copper brown beer in fact had no such taste. Interestingly though, this older bottle had a very subtle edge to it that the younger one didn't, a kind of pleasant cherry flavour which worked really well with the dry bitterness and warming mouthfeel. Quite a puzzle of a beer, but much nearer to the excellence we had anticipated in the bottle we tried earlier in the year.
The Birrificio Indipendente Elav Indie Ale was up next, an "independent beer" which also carried a sediment but which we had no problem leaving in the bottle. Initial tastes were harsh - incredibly dry bitterness, not matched by much other flavours, almost metallic, and quite thin. So we added the yeast. It only heightened the ascorbic taste! It was strange, and not obvious what was being aimed for, the bitterness was impressive but it was neither an IPA or a indeed any other identifiable style, and its independent taste didn't help it to shine. A hop too far I think.
A totally different beer next, the last that I brought from home, Thornbridge Evenlode Brown Porter. This is a beer I remember trying on draught at the Hallamshire House and enjoying. It was a while ago, and to be honest I was quite surprised to read on the label that it was matured on blackberries, but it was too long ago to say for definite that I hadn't picked up on that from the cask.
I needn't have worried though. The blackberry taste came through well, not too strong or overpowering, and melded with and complemented the brown malty porter brilliantly. Its certainly an unusual taste, but incredibly well balanced, a really subtle blend of flavours that gives an interesting new angle to the porter style - especially with an interest developing in sour stouts. After a few bum offerings from Thornbridge on cask of late this as a reminder of what they do well.
On the night our next beer was the coveted Thomas hardy Ale, after which we needed something at the exact opposite end of the flavour spectrum to compete with its strong tasting signature. Dave had been given a very large bottle of Hop-Ruiter, described as a blonde hoppy beer, and brewed in Belgium by Dutch brewers Scheldebrouwerij, so we shared that. It was suggested that they brewed the beer in Belgium because it would attract more praise as Belgium is well regarded as a brewing country. I'm not sure I could attach too much reliability either to the claim that this formed part of their thinking, or the insinuation that Dutch beer isn't well regarded, but either way, maybe one of those factors has influenced the unevenness of this rather puzzling ensemble.
Hop-Ruiter uses Belgian yeast and that is noticeable in the aroma and taste, its not particularly blonde, but Jesus wept its hoppy. Here though is s similar problem to the Indie Ale - its so dry and ascorbic you can't really get the benefit of the Belgian yeast or indeed any of the other flavours, such as the fruity notes that such yeast helps to showcase. Its just a big dry hoppy bitter beer, with little that stands out apart from the nagging questions it begs about what they may have intended.
That said, its quite hard following an even slightly past its best Thomas Hardy Ale, so maybe I need to try this one again. We both agreed that the fact it was a much larger bottle than is normally on sale also didn't help, so I reserve judgement on this one.
The last beer of the night was selected to stand up to any previous flavours and aromas and indeed, expectations we might have encountered. Birrificio Indipendente Elav Techno double hopped IPA was exactly as we had expected, but perhaps in a better way than with their Indie Ale. Yes there was massive "assertive" hops, as label writers seem to like to say, but there were some subtleties in the overall flavour that brought out the best parts of the bite in the hops used.
It was a really satisfying, perhaps slightly challenging hop monster, but if I had a complaint it was that it maybe didn't have staying power - the initial thrill of tingly zesty hop was amazing but it didn't lead anywhere. Even the addition of yeast failed to make much impact.
Overall this was a night of great beers, some really interesting ones from new (or at least new to us) breweries and some rather incredible ones from those well established. Given that the Hardy's suffered from a minor but forgivable yeast malfunction, I think I would say that the joint best beers were the Belfast Blues and the Evenlode Porter on the night.
All I need to do now is start planning my festive treats by cracking a few examples from my collection. I'm very much looking forward to the return trip beer tasting at Chez Beefy in January 2013....
Wee Beefy
Tuesday, 28 February 2012
Open It Big Lad! Open it man!
Good evening,
there I was Saturday night, preparing myself for a very important early kick off in the realm of association football the very next day, and I decided to unleash the wild exotic flavours of one of my old stored beers, maybe as an emboldening of will, or a pre-emptive soother of hurt feelings. As it turned out, this random unplanned decision seemed to accidentally tie in with an event on that Twitter.
Despite not being a Tweetoid, I noted from reading a couple of beer blogs (the first two both in dear old Sheff) that something was on the cards, or rather, that it had been and was now finished. Over the next few days I noticed that a lot of prominent bloggers had partook. The event? #Open It!
Now, putting aside my pickiness about the hash key* (!*=x#!) I perceived that this event was recklessly encouraging the despoiling of a treasured collection of ales. My collection is nearing 20 years old now and is continuously added to. The above justification for opening my bottle reflects the daunting magnitude of the coming event, but I was a little uneasy about the idea that all of a sudden half of the world's aged beers would be lost in a drunken tweet induced haze.
That said, this is not the root cause of my lack or partaking, that lies expressly in my lack of Twitter registration. But it still serves as a rubbish excuse for my being out of the loop, and reporting on something almost a week late....
Anyhoo, to clarify, Open It saw lots of folks across Twitter opening their saved bottles of beer. For more details and a handy logo see the article at the excellent Barl Fire blog (Open it at Barl Fire ). Now I was clear what the idea was, I could rejoice in the random happenstance of my opening an aged beer at the very same time as bloggers and tweeters the world over were accessing their hoards of special occasion bottles. And now I had a beer to tell you about into the bargain. Happy days.
My first offering was Abbaye Des Rocs Speciale Noel, 9.0% from Belgium. I bought it at ARBS yonks ago, and it may be from 2007. Maybe 2008.
It pours dark chestnut brown, almost black, with a thick consistency. It smells like all good aged beer does, but there are a lot of complex alcohol hints in there, particularly brandy, and sherry. There is also marmalade, orange zest and malt. It says "sit down fat boy. You 'll need a rest".
The taste is almost overpowering but quickly becomes sensational with tangerine, sweet alcoholic bite and sherry tones. This initial burst peters out a little and balance comes from the strengthened malt overtones, and a complimentary yeasty taste, which seems to make the mouthfeel warmer and somehow, more alcoholic. As you continue drinking the alcohol is most detectable in the nose.... and the legs. The overall might of flavours is simultaneously enjoyable, but lets you know you have had a strong beer.
There is no head retention until you add the yeast - arguably the yeast perhaps ought to be added in the first instance.
Overall - 8.8 - a scintillating lesson in layered flavours and complimentary ageing of an ale, in the redoubtable Belgian style.
After that joyous experiment I decided to find out what others had experienced whilst joining in. Reading some of the beers that other bloggers have dispatched in the name of Open It, its clearly been a celebration of some of the best and alas, the worst, of beer bottling from around the world. This made me think that I should perhaps open a second of my collection..... So, next up is a beer that I bought from the Dram Shop, Commonside.
I bought 3 bottles of Old Bear brewery beer at the same time. I have had two (both Bruin mild, and WF had one; they have all been rank, undrinkable caskets of cack). So, I thought, I had nothing to lose. I knew Dave had opened his (bottle of this) and poured that away as well, so all I was doing in opening this beer was saving myself disappointment later on.
So the beer chosen was Old Bear Capstan F.S 12.5 %.
My concern was immediately roused by the Best Before date. Given that a 12.5% BCA beer should last about 4 to 20 years with the right yeast, September 2011 seemed a little cautious - granted I don't know when it was bottled, but I only bought it in 2009 or 2010. What could explain such reticence?
Well, all too quickly, my trepidation was justified.
Firstly, there was no carbonation. It poured, clear, and I was able to leave the yeast in the bottle, bar a few clumps of odd coloured detritus that sunk to the bottom of the glass. The smell, whilst I was (essentially) photographing the brew, was initially pleasing. A whole surge of aged alcohol and malt came to the fore but all too quickly was tinged with yeasty badness.
The colour however, was a revelation - a vibrant chestnut brown, with dark amber notes, but with almost no head, except for a microfiine Disprin tidemark as you drank.
In reality Disprin would have been a delicious addition to this one dimensional morass of grim features.
The aroma has quickly shifted form friend to foe. The strong alcohol waft does not dissipate but too soon the yeasty sour fruits arrive and you are left wondering where the hints of balanced malt and bitter in the initial aroma have gone. All these jarring grimace inducing pongs assemble in the first taste. And worse is to come.
Once sips two and three pass your lips you're moustache deep in a trough of sharp yeast. Now the subtle hints of orange and remaining alcohol notes give way to a more prevalent off beer hum. Fruit flavours become soured and apart form a suggestion of peach preserved in alcohol, its yeast in the driving seat from now on.
Its neither as good as it looks or originally smelt. Its unsubtle and utterly one dimensional. As I offered the beer to Chala to get a fresh palate assessment, she refused even to taste it, but said the smell reminded her or sour cherry - I thought of rotting plums when you tip them in the compost bin. Adding the yeast in a desperate attempt to coax some balance from the tangy soup only serves to exacerbate the problem. Its simply an unpleasant beer, half of which I pour away...
So there you have it.
Storing beer for a special occasion (or social media experiment) is a joyous and disappointing experience, depending on which beers you try. Its been encouraging to see good reviews of beers I still have stored, as well as evidence that some beers don't age, or that the yeast is not up to scratch.
The major downsides are pertinent though.
Who says this is real ale?
Firstly, people usually buy strong bottled beer at a premium price, and many years before they intend to open it. Receipts are tricky in such cases, especially if you get them off a market stall or when on holiday.
Worst of all though, this dreadful offering proudly proclaims "CAMRA says this is real ale!". Once more, the folly of encouraging brewers to pour beer and yeast into a bottle and allowing the label to pronounce that this is how beer should taste is writ large. This bizarre promotional claim is either misguided, arrogant or stupid. If I didn't drink real ale and tasted that beer, what conclusion would I draw? That real ale was a nice drink?
Of course not. Its the most damaging idea CAMRA have had since they pursued taking pubs out of the GBG that sold fake-pump Addlestones. And in the end, they get to share the shame of the brewer for producing a product not fit for sale.
Lets try a new scheme instead - "The brewer of this beer wants you to tell them what you think".
To avoid the prevarication and timely efforts of finding the brewers address and wording your letter to suit, just bang some brief comments on a specially set up website or postal address, for all brewers foisting BCA's on us to see, and let them read (or hear) just how crap their offerings so often are - and then publish the results each month. Soon put off the hobby bottlers and novelty short run brewers.....
Humph.
Wee Beefy.
*(surely any title starting with a hash symbol or octothorpe means its a measurement of something - in America it can relate to the cost, I see it as a number in a series, but the twitosphere intend it to mean a keyword or phrase about something. In my day (etc).....)
there I was Saturday night, preparing myself for a very important early kick off in the realm of association football the very next day, and I decided to unleash the wild exotic flavours of one of my old stored beers, maybe as an emboldening of will, or a pre-emptive soother of hurt feelings. As it turned out, this random unplanned decision seemed to accidentally tie in with an event on that Twitter.
Despite not being a Tweetoid, I noted from reading a couple of beer blogs (the first two both in dear old Sheff) that something was on the cards, or rather, that it had been and was now finished. Over the next few days I noticed that a lot of prominent bloggers had partook. The event? #Open It!
Now, putting aside my pickiness about the hash key* (!*=x#!) I perceived that this event was recklessly encouraging the despoiling of a treasured collection of ales. My collection is nearing 20 years old now and is continuously added to. The above justification for opening my bottle reflects the daunting magnitude of the coming event, but I was a little uneasy about the idea that all of a sudden half of the world's aged beers would be lost in a drunken tweet induced haze.
That said, this is not the root cause of my lack or partaking, that lies expressly in my lack of Twitter registration. But it still serves as a rubbish excuse for my being out of the loop, and reporting on something almost a week late....
Anyhoo, to clarify, Open It saw lots of folks across Twitter opening their saved bottles of beer. For more details and a handy logo see the article at the excellent Barl Fire blog (Open it at Barl Fire ). Now I was clear what the idea was, I could rejoice in the random happenstance of my opening an aged beer at the very same time as bloggers and tweeters the world over were accessing their hoards of special occasion bottles. And now I had a beer to tell you about into the bargain. Happy days.
My first offering was Abbaye Des Rocs Speciale Noel, 9.0% from Belgium. I bought it at ARBS yonks ago, and it may be from 2007. Maybe 2008.
It pours dark chestnut brown, almost black, with a thick consistency. It smells like all good aged beer does, but there are a lot of complex alcohol hints in there, particularly brandy, and sherry. There is also marmalade, orange zest and malt. It says "sit down fat boy. You 'll need a rest".
The taste is almost overpowering but quickly becomes sensational with tangerine, sweet alcoholic bite and sherry tones. This initial burst peters out a little and balance comes from the strengthened malt overtones, and a complimentary yeasty taste, which seems to make the mouthfeel warmer and somehow, more alcoholic. As you continue drinking the alcohol is most detectable in the nose.... and the legs. The overall might of flavours is simultaneously enjoyable, but lets you know you have had a strong beer.
There is no head retention until you add the yeast - arguably the yeast perhaps ought to be added in the first instance.
Overall - 8.8 - a scintillating lesson in layered flavours and complimentary ageing of an ale, in the redoubtable Belgian style.
After that joyous experiment I decided to find out what others had experienced whilst joining in. Reading some of the beers that other bloggers have dispatched in the name of Open It, its clearly been a celebration of some of the best and alas, the worst, of beer bottling from around the world. This made me think that I should perhaps open a second of my collection..... So, next up is a beer that I bought from the Dram Shop, Commonside.
I bought 3 bottles of Old Bear brewery beer at the same time. I have had two (both Bruin mild, and WF had one; they have all been rank, undrinkable caskets of cack). So, I thought, I had nothing to lose. I knew Dave had opened his (bottle of this) and poured that away as well, so all I was doing in opening this beer was saving myself disappointment later on.
So the beer chosen was Old Bear Capstan F.S 12.5 %.
My concern was immediately roused by the Best Before date. Given that a 12.5% BCA beer should last about 4 to 20 years with the right yeast, September 2011 seemed a little cautious - granted I don't know when it was bottled, but I only bought it in 2009 or 2010. What could explain such reticence?
Well, all too quickly, my trepidation was justified.
Firstly, there was no carbonation. It poured, clear, and I was able to leave the yeast in the bottle, bar a few clumps of odd coloured detritus that sunk to the bottom of the glass. The smell, whilst I was (essentially) photographing the brew, was initially pleasing. A whole surge of aged alcohol and malt came to the fore but all too quickly was tinged with yeasty badness.
The colour however, was a revelation - a vibrant chestnut brown, with dark amber notes, but with almost no head, except for a microfiine Disprin tidemark as you drank.
In reality Disprin would have been a delicious addition to this one dimensional morass of grim features.
The aroma has quickly shifted form friend to foe. The strong alcohol waft does not dissipate but too soon the yeasty sour fruits arrive and you are left wondering where the hints of balanced malt and bitter in the initial aroma have gone. All these jarring grimace inducing pongs assemble in the first taste. And worse is to come.
Once sips two and three pass your lips you're moustache deep in a trough of sharp yeast. Now the subtle hints of orange and remaining alcohol notes give way to a more prevalent off beer hum. Fruit flavours become soured and apart form a suggestion of peach preserved in alcohol, its yeast in the driving seat from now on.
Its neither as good as it looks or originally smelt. Its unsubtle and utterly one dimensional. As I offered the beer to Chala to get a fresh palate assessment, she refused even to taste it, but said the smell reminded her or sour cherry - I thought of rotting plums when you tip them in the compost bin. Adding the yeast in a desperate attempt to coax some balance from the tangy soup only serves to exacerbate the problem. Its simply an unpleasant beer, half of which I pour away...
So there you have it.
Storing beer for a special occasion (or social media experiment) is a joyous and disappointing experience, depending on which beers you try. Its been encouraging to see good reviews of beers I still have stored, as well as evidence that some beers don't age, or that the yeast is not up to scratch.
The major downsides are pertinent though.
Who says this is real ale?
Firstly, people usually buy strong bottled beer at a premium price, and many years before they intend to open it. Receipts are tricky in such cases, especially if you get them off a market stall or when on holiday.
Worst of all though, this dreadful offering proudly proclaims "CAMRA says this is real ale!". Once more, the folly of encouraging brewers to pour beer and yeast into a bottle and allowing the label to pronounce that this is how beer should taste is writ large. This bizarre promotional claim is either misguided, arrogant or stupid. If I didn't drink real ale and tasted that beer, what conclusion would I draw? That real ale was a nice drink?
Of course not. Its the most damaging idea CAMRA have had since they pursued taking pubs out of the GBG that sold fake-pump Addlestones. And in the end, they get to share the shame of the brewer for producing a product not fit for sale.
Lets try a new scheme instead - "The brewer of this beer wants you to tell them what you think".
To avoid the prevarication and timely efforts of finding the brewers address and wording your letter to suit, just bang some brief comments on a specially set up website or postal address, for all brewers foisting BCA's on us to see, and let them read (or hear) just how crap their offerings so often are - and then publish the results each month. Soon put off the hobby bottlers and novelty short run brewers.....
Humph.
Wee Beefy.
*(surely any title starting with a hash symbol or octothorpe means its a measurement of something - in America it can relate to the cost, I see it as a number in a series, but the twitosphere intend it to mean a keyword or phrase about something. In my day (etc).....)
Sunday, 12 February 2012
Wee Beefy's beer review bites
Good evening again,
on Friday, having recovered from my arctic trek, I had the chance to visit Davefromtshop at Davefromtshop's shop, to sample a few beers or 10. Arriving about 10 minutes before closing meant we could quickly get down to the serious business of reviewing the handpicked selection of offerings, which were shared between me Davefromtshop and Andrew, which meant we could have a few more than usual.
Starter for 10PM.
We began with a sensible pint of real live actual real ale from the handpumps in the shop. Alas the tasty Thorne Pale Ale had run out so it was a toss up between Farmers Brown Cow and something from Cottage. This posed a little dilemma for me - am not overly smitten with brown ale at all, and despite Dave's encouraging promises, I refused to believe that I would like the Cottage beer, since their output is so unfailingly poor or odd. In light of which, I decided to "go brown". (this is not a euphemism)
The Cow was in decent form, and being served slightly flat it allowed some of the flavours which may otherwise have been hidden in the foam to come through. This whetted our appetites for an eclectic selection that, relying on my decision to draft text the beer list being a sensible one, should be written below (Bottle conditioned ales are marked BCA):
Moor Brewery Somerland Gold 5.% BCA
Coors White Shield 5.6% BCA
Summer Wine Brewery Covenant Aromatic Red Ale 5.2%
Holsworthy Muck & Straw 4.4% BCA
Isle of Mull Terror of Tobermory 4.6%
Oban Bay Skelpt Lug 4.2%
Harvey's Imperial Stout unknown corked vintage 9% BCA
Summer Wine Brewery Teleporter 5%
Chiltern Anniversary Ale 6.1% BCA
Summer Wine Brewery Cohort Double Black Belgian Rye PA 7.5%
Durham White Stout 7.2% BCA
Nogne Porter 7% BCA
Its worth pointing out that the Holsworthy beer was a gift from a mysterious stranger, so its not on sale in the shop, which is a shame. Also, the Harvey's is a survivor from a long ago delivery - more about that in a bit.
Top beers were possibly the Holsworthy, the White Shield, the Teleporter, the White Stout and definitely the Nogne, somewhat expensive but price worthy porter from deepest Norway.
The devils in the (lack of) detail
The Somerland was also nice but not really what I was expecting, in that it had a very light bitter flavour that I hadn't really expected of a West Country Ale. That doesn't make it a bad beer, just a surprise. The Shield was a very well rounded but slightly less hoppy than I remembered beer, but scored well on the night owing to it having been brewed with impeccable malt balance, and also for containing very palatable drinking yeast which ironically you were always meant to keep aside with White Shield.
The SWB Covenant was a red ale (I think!) and was as bitter as you'd expect for one of their beers but it may be that I was expecting more identifiable red malt flavours. Instead I was slapped in the face by the hops and then spent time waiting for another layer of flavour to appear and make itself known, but it just never happened. Which was a shame. Mind you, this was the first beer displaying uncompromising hops that night so the change was noteworthy at least.
The muck and straw would likely horrify any hophead,citrus fiend or Simcoe addict but it was more West Country than the Moor offering whilst managing to be very drinkable, and if you forgive an understandable reliance on malt, was a very refreshing session beer.
The Isle of Mull offering was much anticipated, especially since I thought they had closed down, but alas this was a very weak flavoured one dimensional beer which failed to really have any winning characteristics. There was a hint of peat in the malt but no hops and it was, an overriding, really thin brew. A terror indeed.
The Oban Ales was memorable only for having a really strange malt flavour, and by simply failing entirely to be a dark ale - Bradfield Yorkshire Farmer is probably the same colour - not that I am sure now the cloud of grog has cleared where exactly I got the idea it was a dark beer from! It won a few extra points for having ensconced some peaty malt notes hat may have been present in a bottle of Islay ales, but again failed to carry much flavour, and it was the deceit of its alleged dark character that let down its score.
Not Grimstad but Grim stuff
By this time I was desperate for a real live dark beer, so we dusted off the last ARBS stock bottle of Harvey's Imperial Russian Stout, Gales brewery corked, with a label proclaiming that it was from 2001 but a 2002 brewing awards reference on the back label, meaning we have no idea when its actually from. Suffice to say however, what we do know is that this is one from a batch of Harvey's Imperial Stout that were sold at the shop, 6 of which me and Dave bought between us based on the ultimate excellence of previous vintages. Every one so far has been flat, with no life or work from the yeast, and sour, tasting of yeast and molasses only. Suffice to say they have been poured down the sink.
And, quelle surprise, this one was also a container of foul flavours. If you fought through the grim sour yeast and nasty bullying molasses you could detect a hint of how the beer should, have tasted, but it was too small a reward for such hard work.
What's incredibly frustrating is, I wrote to Miles Jenner at the brewery in 2008 after bottle number 3 came out crap and he confirmed that there was an identified problem with the yeast, that it hadn't worked or started or done something, and the beer had therefore not developed or indeed, remained drinkable. Which is great, but even considering that he took my address and promised to send me two of the new batch of bottles (now out, as per Boak and Bailey at : Harveys Imperial Russian Stout new crown capped brew ) no recall of the known duff beer was mooted, no replacements were sent to me, and all the customers who bought bottles from ARBS will have opened them at any stage after purchase and found them crap, with Dave and myself's rigorous and passionate endorsements ringing in the ears no doubt.
A hugely disappointing show from Harvey's, and one which affords them no credit at all.
Our next offering was thankfully very nice, and it was a dark beer - it was the excellent Teleporter from Summer Wine Brewery that I have reviewed before. Have a look at the tags list down the side to find my sober review of this ale!
The paper wrapped Chiltern Anniversary Ale was next up and was a trifle disappointing. Much had been said at the brewery shop about the might of its taste and how it was a true celebration ale, in honour of the brewery's anniversary. Except, when we poured it out and drank it down it lacked much oomph. It was a pleasant palatable pale beer. Like an IPA. There is nothing wrong with that, except that their Beechwood on draught and the 300's Old Ale we had last time are eminently better beers.
Next we had our final Honley Heaven, the Summer Wine Brewery Cohort, described as a Double Black Belgian Rye PA. This was not a beer fearful of hops and had sacks of the buggers in it, making it a very astringent bitter beast. My only gripe however was the very ascorbic dryness presented, which was not mellowed by other ingredients, which is a facet I have noticed in a few SWB bottled beers. I concede I may have made a dumb schoolboy error in thinking it was a dark beer exhibiting all the warming characteristics of a traditional burnt roast flavoured porter or stout - when its clearly another take on the Black IPA. That said though, I don't think I was in the mood for another hop demon and this may well have tainted my review. It was like the initial taste of Brewdog Physics, but followed by their Punk IPA. That is not a good combination, however clever it may be, or however impressive the hopping may seem. I think I need an SWB night to sort this out!
The End of all beers?
Our penultimate tipple was the eagerly anticipated Durham White Stout. As per much sales blurb and innovative media coverage it has been made clear that this is an old style of ale - in that, any strong flavoured and high alcohol beer used to be called stout, irrespective of the colour or nature of treatment of the malts used. I intend to post a full review of this beer in the coming weeks so will say only that it packed in a lot of hop flavour, and was replete with oily resonances from hop resins.
Finally, as the night and to some extent cogent thought and consciousness ebbed away, we had our final beer, Nogne Porter from deepest Norway. Their porter, a product which attracts an authentic Norwegian take on alcohol pricing, is labelled as an English style porter. It certainly ticked all the boxes, and was, even if you may wish to discount my appreciation based on the tumult of ale and alcohol that forwent this sampling, one of the most enjoyable beers of the night. It was a North European take on the glorious UK/Baltic dark beers of the past, but not as strong, and was as rich, rewarding, unctuous, creamy malty and vinous as I had hoped. For more information about this beer see : Nogne with that "o" I can't do, blog. .
At this stage young Andrew had gone home and I was ready for a long sleep so it was the end of beer tasting that day. I would certainly go back and try some more of the SWB bottles and a couple of Nogne's, plus a Durham White Stout as implied above. In the meantime, I can recommend you get to the ARBS and take a look yourself. There are huge numbers of UK and European bottles to choose from, plus very reasonably priced real ale on draught to take away.
And if you want something special, even though the Nogne - O, Moor, the Brampton Bock and some of the new French beers are sold at a premium price as a result of the idiot-hate-fest of HSBD, you should still ask Dave about the product and you'll find that there are always treats to be had. This is a completely independent praise fest driven by a desire to preserve one to one retail I should point out.
So, that's all for now, enjoy your haul of bottled beers from wherever they may emanate, and I will be back on soon with more info on the beautiful drink.
Wee Beefy.
on Friday, having recovered from my arctic trek, I had the chance to visit Davefromtshop at Davefromtshop's shop, to sample a few beers or 10. Arriving about 10 minutes before closing meant we could quickly get down to the serious business of reviewing the handpicked selection of offerings, which were shared between me Davefromtshop and Andrew, which meant we could have a few more than usual.
Starter for 10PM.
We began with a sensible pint of real live actual real ale from the handpumps in the shop. Alas the tasty Thorne Pale Ale had run out so it was a toss up between Farmers Brown Cow and something from Cottage. This posed a little dilemma for me - am not overly smitten with brown ale at all, and despite Dave's encouraging promises, I refused to believe that I would like the Cottage beer, since their output is so unfailingly poor or odd. In light of which, I decided to "go brown". (this is not a euphemism)
The Cow was in decent form, and being served slightly flat it allowed some of the flavours which may otherwise have been hidden in the foam to come through. This whetted our appetites for an eclectic selection that, relying on my decision to draft text the beer list being a sensible one, should be written below (Bottle conditioned ales are marked BCA):
Moor Brewery Somerland Gold 5.% BCA
Coors White Shield 5.6% BCA
Summer Wine Brewery Covenant Aromatic Red Ale 5.2%
Holsworthy Muck & Straw 4.4% BCA
Isle of Mull Terror of Tobermory 4.6%
Oban Bay Skelpt Lug 4.2%
Harvey's Imperial Stout unknown corked vintage 9% BCA
Summer Wine Brewery Teleporter 5%
Chiltern Anniversary Ale 6.1% BCA
Summer Wine Brewery Cohort Double Black Belgian Rye PA 7.5%
Durham White Stout 7.2% BCA
Nogne Porter 7% BCA
Its worth pointing out that the Holsworthy beer was a gift from a mysterious stranger, so its not on sale in the shop, which is a shame. Also, the Harvey's is a survivor from a long ago delivery - more about that in a bit.
Top beers were possibly the Holsworthy, the White Shield, the Teleporter, the White Stout and definitely the Nogne, somewhat expensive but price worthy porter from deepest Norway.
The devils in the (lack of) detail
The Somerland was also nice but not really what I was expecting, in that it had a very light bitter flavour that I hadn't really expected of a West Country Ale. That doesn't make it a bad beer, just a surprise. The Shield was a very well rounded but slightly less hoppy than I remembered beer, but scored well on the night owing to it having been brewed with impeccable malt balance, and also for containing very palatable drinking yeast which ironically you were always meant to keep aside with White Shield.
The SWB Covenant was a red ale (I think!) and was as bitter as you'd expect for one of their beers but it may be that I was expecting more identifiable red malt flavours. Instead I was slapped in the face by the hops and then spent time waiting for another layer of flavour to appear and make itself known, but it just never happened. Which was a shame. Mind you, this was the first beer displaying uncompromising hops that night so the change was noteworthy at least.
The muck and straw would likely horrify any hophead,citrus fiend or Simcoe addict but it was more West Country than the Moor offering whilst managing to be very drinkable, and if you forgive an understandable reliance on malt, was a very refreshing session beer.
The Isle of Mull offering was much anticipated, especially since I thought they had closed down, but alas this was a very weak flavoured one dimensional beer which failed to really have any winning characteristics. There was a hint of peat in the malt but no hops and it was, an overriding, really thin brew. A terror indeed.
The Oban Ales was memorable only for having a really strange malt flavour, and by simply failing entirely to be a dark ale - Bradfield Yorkshire Farmer is probably the same colour - not that I am sure now the cloud of grog has cleared where exactly I got the idea it was a dark beer from! It won a few extra points for having ensconced some peaty malt notes hat may have been present in a bottle of Islay ales, but again failed to carry much flavour, and it was the deceit of its alleged dark character that let down its score.
Not Grimstad but Grim stuff
By this time I was desperate for a real live dark beer, so we dusted off the last ARBS stock bottle of Harvey's Imperial Russian Stout, Gales brewery corked, with a label proclaiming that it was from 2001 but a 2002 brewing awards reference on the back label, meaning we have no idea when its actually from. Suffice to say however, what we do know is that this is one from a batch of Harvey's Imperial Stout that were sold at the shop, 6 of which me and Dave bought between us based on the ultimate excellence of previous vintages. Every one so far has been flat, with no life or work from the yeast, and sour, tasting of yeast and molasses only. Suffice to say they have been poured down the sink.
And, quelle surprise, this one was also a container of foul flavours. If you fought through the grim sour yeast and nasty bullying molasses you could detect a hint of how the beer should, have tasted, but it was too small a reward for such hard work.
What's incredibly frustrating is, I wrote to Miles Jenner at the brewery in 2008 after bottle number 3 came out crap and he confirmed that there was an identified problem with the yeast, that it hadn't worked or started or done something, and the beer had therefore not developed or indeed, remained drinkable. Which is great, but even considering that he took my address and promised to send me two of the new batch of bottles (now out, as per Boak and Bailey at : Harveys Imperial Russian Stout new crown capped brew ) no recall of the known duff beer was mooted, no replacements were sent to me, and all the customers who bought bottles from ARBS will have opened them at any stage after purchase and found them crap, with Dave and myself's rigorous and passionate endorsements ringing in the ears no doubt.
A hugely disappointing show from Harvey's, and one which affords them no credit at all.
Our next offering was thankfully very nice, and it was a dark beer - it was the excellent Teleporter from Summer Wine Brewery that I have reviewed before. Have a look at the tags list down the side to find my sober review of this ale!
Next we had our final Honley Heaven, the Summer Wine Brewery Cohort, described as a Double Black Belgian Rye PA. This was not a beer fearful of hops and had sacks of the buggers in it, making it a very astringent bitter beast. My only gripe however was the very ascorbic dryness presented, which was not mellowed by other ingredients, which is a facet I have noticed in a few SWB bottled beers. I concede I may have made a dumb schoolboy error in thinking it was a dark beer exhibiting all the warming characteristics of a traditional burnt roast flavoured porter or stout - when its clearly another take on the Black IPA. That said though, I don't think I was in the mood for another hop demon and this may well have tainted my review. It was like the initial taste of Brewdog Physics, but followed by their Punk IPA. That is not a good combination, however clever it may be, or however impressive the hopping may seem. I think I need an SWB night to sort this out!
The End of all beers?
Our penultimate tipple was the eagerly anticipated Durham White Stout. As per much sales blurb and innovative media coverage it has been made clear that this is an old style of ale - in that, any strong flavoured and high alcohol beer used to be called stout, irrespective of the colour or nature of treatment of the malts used. I intend to post a full review of this beer in the coming weeks so will say only that it packed in a lot of hop flavour, and was replete with oily resonances from hop resins.
Finally, as the night and to some extent cogent thought and consciousness ebbed away, we had our final beer, Nogne Porter from deepest Norway. Their porter, a product which attracts an authentic Norwegian take on alcohol pricing, is labelled as an English style porter. It certainly ticked all the boxes, and was, even if you may wish to discount my appreciation based on the tumult of ale and alcohol that forwent this sampling, one of the most enjoyable beers of the night. It was a North European take on the glorious UK/Baltic dark beers of the past, but not as strong, and was as rich, rewarding, unctuous, creamy malty and vinous as I had hoped. For more information about this beer see : Nogne with that "o" I can't do, blog. .
At this stage young Andrew had gone home and I was ready for a long sleep so it was the end of beer tasting that day. I would certainly go back and try some more of the SWB bottles and a couple of Nogne's, plus a Durham White Stout as implied above. In the meantime, I can recommend you get to the ARBS and take a look yourself. There are huge numbers of UK and European bottles to choose from, plus very reasonably priced real ale on draught to take away.
And if you want something special, even though the Nogne - O, Moor, the Brampton Bock and some of the new French beers are sold at a premium price as a result of the idiot-hate-fest of HSBD, you should still ask Dave about the product and you'll find that there are always treats to be had. This is a completely independent praise fest driven by a desire to preserve one to one retail I should point out.
So, that's all for now, enjoy your haul of bottled beers from wherever they may emanate, and I will be back on soon with more info on the beautiful drink.
Wee Beefy.
Monday, 23 January 2012
Wee Beefy's beer bites : old hairy man tells you what some beer tastes like
Now then.
I have had a bottle of beer, and so here, using an oft used template, are the details of that experience, for your delectation.
Brewery : Dunham Massey, Cheshire
Name : Porter
Strength : 5.2%
BCA/none BCA? : BCA.
Purchased : Dunham Massey brewery shop.
Pictured below is the beer and its gloriously death metal inspired bottle, pictured in my evil fakir receptacle which I only last night learned was a beer housing imposter. Looks orate in it mind...
Colour : dark brown, nearly black, muddy with orangey red hints in the light, with a thick, white coffee coloured, bubbly head. (note, the exposure used makes it seem jet black, but the label is more so...)
Carbonation/Pouring : quite highly carbonated, although this may be because it wasn't artificially chilled at all, only cooled naturally from being in front of the empty fireplace. The beer is slow to settle but looks very appetising with its frothy milkshake coronet.
Aroma : surprisingly light; having troughed a few of their bottles I can now identify their signature scent, but apart from strong malt and the feintest roasted hint on the nose I couldn't smell anything else.
Taste : Strong malted milk and an incredible smooth creamy mouthfeel, a trace of white chocolate is suggested before all is washed over with a wave of bitterness which resides in the aftertaste. As you take the second swig and following on as the beer continues to settle and warm, the bitterness becomes more prevalent and some of the creamy malt fades away, which is a shame.
See the pic below with helpful sugar tin to provide perspective, lest you should think the bottle was the size of an oil drum, and a homely angle that makes it seem like I might like sweet tea or breakfast cereal.
At this point, I started to detect a coffee flavour, which was not entirely pleasant, like a mug of coffee made with viscous granules from an ancient jar in a holiday cottage where the granules haven't separated in the mug. I'd earlier retained the yeast in the bottle to get as clear a dark beer as possible, and had added that to see what difference it made.
Dunham Massey beers are great because you can almost always drink the yeast, which I always consider a good sign, given the grim astringent bite of some bottling yeast which I always think puts the beer in perilous danger of turning sour.
This additional impetus releases the creamy balance once more and straight away tempers the harsher ends of the roast bitterness, whilst adding none of the sharpness that sometimes can occur. Both the head and the aftertaste now remind me of milky coffee and the sweeter malt is coming through more.
Head retention - the head is very airy and bubbly and slides oozily down the sides throughout, resting on the beer and depositing thick trails all the way, perhaps its density is its downfall as it settles irregularly on the sides and splits toward the end.
WBrating : 7.9
Am afraid I have succumbed to my strongly held view that this is the best Dunham Massey bottled beer, so I may have cranked up the score a little to reflect that. Definitely only able to get this score with the yeast added, and served a little warm which avoids an imbalance in flavours. Having followed that advice, a lovely creamy finish contrasting with the roast malt is perhaps its star turn.
More bottle reviews to come as I try the last remaining offerings from my large selection of Christmas beers.
Wee Beefy
I have had a bottle of beer, and so here, using an oft used template, are the details of that experience, for your delectation.
Brewery : Dunham Massey, Cheshire
Name : Porter
Strength : 5.2%
BCA/none BCA? : BCA.
Purchased : Dunham Massey brewery shop.
Pictured below is the beer and its gloriously death metal inspired bottle, pictured in my evil fakir receptacle which I only last night learned was a beer housing imposter. Looks orate in it mind...
Colour : dark brown, nearly black, muddy with orangey red hints in the light, with a thick, white coffee coloured, bubbly head. (note, the exposure used makes it seem jet black, but the label is more so...)
Carbonation/Pouring : quite highly carbonated, although this may be because it wasn't artificially chilled at all, only cooled naturally from being in front of the empty fireplace. The beer is slow to settle but looks very appetising with its frothy milkshake coronet.
Aroma : surprisingly light; having troughed a few of their bottles I can now identify their signature scent, but apart from strong malt and the feintest roasted hint on the nose I couldn't smell anything else.
Taste : Strong malted milk and an incredible smooth creamy mouthfeel, a trace of white chocolate is suggested before all is washed over with a wave of bitterness which resides in the aftertaste. As you take the second swig and following on as the beer continues to settle and warm, the bitterness becomes more prevalent and some of the creamy malt fades away, which is a shame.
See the pic below with helpful sugar tin to provide perspective, lest you should think the bottle was the size of an oil drum, and a homely angle that makes it seem like I might like sweet tea or breakfast cereal.
At this point, I started to detect a coffee flavour, which was not entirely pleasant, like a mug of coffee made with viscous granules from an ancient jar in a holiday cottage where the granules haven't separated in the mug. I'd earlier retained the yeast in the bottle to get as clear a dark beer as possible, and had added that to see what difference it made. Dunham Massey beers are great because you can almost always drink the yeast, which I always consider a good sign, given the grim astringent bite of some bottling yeast which I always think puts the beer in perilous danger of turning sour.
This additional impetus releases the creamy balance once more and straight away tempers the harsher ends of the roast bitterness, whilst adding none of the sharpness that sometimes can occur. Both the head and the aftertaste now remind me of milky coffee and the sweeter malt is coming through more.
Head retention - the head is very airy and bubbly and slides oozily down the sides throughout, resting on the beer and depositing thick trails all the way, perhaps its density is its downfall as it settles irregularly on the sides and splits toward the end.
WBrating : 7.9
Am afraid I have succumbed to my strongly held view that this is the best Dunham Massey bottled beer, so I may have cranked up the score a little to reflect that. Definitely only able to get this score with the yeast added, and served a little warm which avoids an imbalance in flavours. Having followed that advice, a lovely creamy finish contrasting with the roast malt is perhaps its star turn.
More bottle reviews to come as I try the last remaining offerings from my large selection of Christmas beers.
Wee Beefy
Sunday, 1 January 2012
Wee Beefys 2012 beer bites - 2 bottled beer reviews
Hello again,
regrettably (or mercifully), 2012 beer bites is not a series of 2,012 separate pieces of information regarding pubs and real ale. Instead its just a title, which I have used before, that has been adapted slightly. So don't panic, you do have time to read this post.
So, here are my reviews of two of my Christmas beer bottle selection this year.
Brewery : Dunham Massey, Cheshire
Name : Milk Stout
Strength : 4.0%
BCA/none BCA? : BCA.
Purchased : Dunham Massey brewery shop.
Here is the beer pictured modelling my rather fetching retro Tolly glass that I was kindly given by the Rutland in Sheffield - cheers gents. Alas the bottle pic did not make it....
Colour : Jet black, with a thin white head
Carbonation/Pouring : low, poured flat, with some latter bubbles joining the head, however the lack of carbonation was a benefit as excessive fizz disturbs the yeast sediment.
Aroma : Oh dear.
I had smelt the particular aroma that greeted me on opening the bottle, and then on pouring into the glass, before. It was the rank smell of sour beer and nasty yeast. Dear god, I thought, here I am about to review a beer, a bottle conditioned one at that, and from a brewery I reckon have nailed bottle conditioning, and its only gone and been orf! I sighed whilst looking at the "CAMRA says this is real ale" logo and remembered disconsolately how many times that sticker adhered to the label of a bottle of undrinkable filth, and how bad that was for real ale, and how I would have to solemnlyy concede to Wee Keefy that even a brewery I rated had got it wrong, and then I had a sip. And it was fine.
Taste : somehow the first swig, despite the smell, tasted of dark beer, and in the second, somehow that initial grimace making aroma was gone. Now almost all I could smell was roast malt.
The main flavour that hits you is a very ascorbic dry roast malt, like a much meatier stout than one you might find labelled milk stout (the milk, of course, is just lactose but it still usually renders the stout sweet). In the second taste the roast malt gives way to a light creaminess, before a further wave or roast malt bitterness comes through.
As you take more slakes there is a strange but by no means unpleasant lemon sherbets fizz in the mix, I wondered if this might be the sweetness of the lactose fighting through the roast malts. The beer is described on the label as a sweet stout but, it certainly isn't that, which is maybe to its credit.
Head retention - the head is very thin and very quickly moves to the edge of the glass and slips slowly lower with the beer, leaving no trace on the glass, and looking not unlike a thin halo of white icing that hasn't separated from the cake.
WBrating : 6.5
Loses points for scaring off less trusting drinkers with its initial aroma, and for being, although nice, not much like it claims to be.
Beer number 2:
Brewery : Tatton brewery company, Cheshire
Name : Ale
Strength : 3.7%
BCA/none BCA? : none.
Purchased - Tatton brewery shop
Colour : dark varnished wood, virtually red, with a lustrous frothy head.
Carbonation/Pouring : very lively if not well chilled, however the beer does settle down quickly allowing you to enjoy mostly burp free beer. The carbonation does remain throughout however.
Aroma : strangely, almost no malt or hops, just subtle spice, apples and grapefruit.
Taste : Grapefruit, and biscuity malt hit you initially with a long dry fizzy hop finish. Its startlingly snappy for a lower gravity ale, and although the bitterness is warmed by malt in the background it still has a very pleasing bite, albeit more traditional English than Nelson Sauvin as is often found in bitter beer these days.
The second taste is even more bitter, but its tamed by a sweeter flavour perhaps the malt. As you continue drinking, the long bitter grapefruit finish seems to increase its bite. The beer would probably lose its sharpness if chilled so make sure you serve it at room temperature. Despite my attention being drawn by the bitterness its not unpleasant or overpowering and is a very well balanced beer overall.
Head retention - the head is quite large, possibly a temperature issue, but it follows the beer loyally down the glass leaving sparkling white trails behind it, and remains sat in the middle as well as round the edges to the bottom of the glass, which is pleasing on the eye.
WBrating : 8.5
Gains extra points for being far more astringent and packing in much more flavour than the ABV suggests.
Happy supping!
Wee Beefy.
regrettably (or mercifully), 2012 beer bites is not a series of 2,012 separate pieces of information regarding pubs and real ale. Instead its just a title, which I have used before, that has been adapted slightly. So don't panic, you do have time to read this post.
So, here are my reviews of two of my Christmas beer bottle selection this year.
Brewery : Dunham Massey, Cheshire
Name : Milk Stout
Strength : 4.0%
BCA/none BCA? : BCA.
Purchased : Dunham Massey brewery shop.
Here is the beer pictured modelling my rather fetching retro Tolly glass that I was kindly given by the Rutland in Sheffield - cheers gents. Alas the bottle pic did not make it....
Colour : Jet black, with a thin white head
Carbonation/Pouring : low, poured flat, with some latter bubbles joining the head, however the lack of carbonation was a benefit as excessive fizz disturbs the yeast sediment.
Aroma : Oh dear.
I had smelt the particular aroma that greeted me on opening the bottle, and then on pouring into the glass, before. It was the rank smell of sour beer and nasty yeast. Dear god, I thought, here I am about to review a beer, a bottle conditioned one at that, and from a brewery I reckon have nailed bottle conditioning, and its only gone and been orf! I sighed whilst looking at the "CAMRA says this is real ale" logo and remembered disconsolately how many times that sticker adhered to the label of a bottle of undrinkable filth, and how bad that was for real ale, and how I would have to solemnlyy concede to Wee Keefy that even a brewery I rated had got it wrong, and then I had a sip. And it was fine.
Taste : somehow the first swig, despite the smell, tasted of dark beer, and in the second, somehow that initial grimace making aroma was gone. Now almost all I could smell was roast malt.
The main flavour that hits you is a very ascorbic dry roast malt, like a much meatier stout than one you might find labelled milk stout (the milk, of course, is just lactose but it still usually renders the stout sweet). In the second taste the roast malt gives way to a light creaminess, before a further wave or roast malt bitterness comes through.
As you take more slakes there is a strange but by no means unpleasant lemon sherbets fizz in the mix, I wondered if this might be the sweetness of the lactose fighting through the roast malts. The beer is described on the label as a sweet stout but, it certainly isn't that, which is maybe to its credit.
Head retention - the head is very thin and very quickly moves to the edge of the glass and slips slowly lower with the beer, leaving no trace on the glass, and looking not unlike a thin halo of white icing that hasn't separated from the cake.
WBrating : 6.5
Loses points for scaring off less trusting drinkers with its initial aroma, and for being, although nice, not much like it claims to be.
Beer number 2:
Brewery : Tatton brewery company, Cheshire
Name : Ale
Strength : 3.7%
BCA/none BCA? : none.
Purchased - Tatton brewery shop
Colour : dark varnished wood, virtually red, with a lustrous frothy head.
Carbonation/Pouring : very lively if not well chilled, however the beer does settle down quickly allowing you to enjoy mostly burp free beer. The carbonation does remain throughout however.
Aroma : strangely, almost no malt or hops, just subtle spice, apples and grapefruit.
Taste : Grapefruit, and biscuity malt hit you initially with a long dry fizzy hop finish. Its startlingly snappy for a lower gravity ale, and although the bitterness is warmed by malt in the background it still has a very pleasing bite, albeit more traditional English than Nelson Sauvin as is often found in bitter beer these days.
The second taste is even more bitter, but its tamed by a sweeter flavour perhaps the malt. As you continue drinking, the long bitter grapefruit finish seems to increase its bite. The beer would probably lose its sharpness if chilled so make sure you serve it at room temperature. Despite my attention being drawn by the bitterness its not unpleasant or overpowering and is a very well balanced beer overall.
Head retention - the head is quite large, possibly a temperature issue, but it follows the beer loyally down the glass leaving sparkling white trails behind it, and remains sat in the middle as well as round the edges to the bottom of the glass, which is pleasing on the eye.
WBrating : 8.5
Gains extra points for being far more astringent and packing in much more flavour than the ABV suggests.
Happy supping!
Wee Beefy.
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