-Reviewed- Lost Abbey Angel's Share '08 -Revisited-

It's interesting how we seem to have powerful preconceived notions about what we "expect" in a bottle of beer. And we stick to them, sometimes to the insult of another. Arrogance maybe? If anything, Human Nature. Add to that the occasional griping we do when we realize we just burned a good chunk of change for a bottle of this or that. And for those who aren't sure if they liked it or not should consider the reality that the Angel's Share fits right in to the ranks of Older Viscosity. In a great deal of ways.

In this case for me, I wish I could take it all back. After hitting a plateau in my beering experience, I thought I knew everything I needed to "get along". But since then I have learned a good deal about certain beers, not just certain types. The ironic thing is essentially everything this beer *is* has been crafted for the most part "as intended"!To Tomme: Apologies from someone who didn't know what he was talking about, but thought he did. I now have a new perspective on this beer, and although my first one actually might have been contaminated, the others I had well after this posting.were simply enjoyed to the extreme -as a fine brandy or cognac.

Now, go pour yourself another one and give it a second chance.

~Previous~
What a letdown. We're in a bad economy right now as it is, so dropping $30 on a bottle of beer (granted it's a 750ml), one would expect fireworks. I've had a better glass of prune juice than calling this a "beer". And prune juice is essentially not far off from what this stuff drinks like. Calling this a beer or "ale" is an insult considering it's rich history and pedigree. Just a bad batch? Definitely. But also a very large bad batch considering the distribution and extremely poor reviews this beer has had lately. There's just no excuse for this.

So I took a chance with great anticipation when I first heard it was released (before the bad reviews started coming in). I purchased at least 3- 750ml bottles and have several 350ml bottles as well. That's a nice chunk of change -and NOT well spent mind you in hindsight. Bad investment? Definitely.

The first bottle I opened (after about 6 months in the cellar) after bragging about how great it was going to be to some people at a party, just pissed me off. It takes a long time to remove the cork, and as it finally opens without a single sound, the reason is obvious - no inside pressure to help remove the cork. Pours into a snifter "muddy brown", and I do mean "muddy". As in mud puddle water. Of course despite this disappointment I HAD to have a taste. Essentially it tastes like prune juice with a mild shot of alcohol. I expected it to be somewhat "hot" due to the advertised 12.5% ABV as the label describes. But nothing but more letdown. And a drainpour.

There is just no excuse for this. I know people say "you live and you learn". Learn what exactly?! That shit happens? That sometimes you "waste" $30 on a gamble? Lost Abbey is too big of a brewer, and Tomme Arthur should never have brewed something like this. Where's the quality control in regards to allowing this to be bottled and more importantly, released in the first place? Maybe he had nothing to do with it. Maybe...He wanted it to be released like this? That's an interesting thought, but I admit I was stunned upon my first experience.

Final words on this one: I give it a one bottle rating if only for the fact that Lost Abbey made the attempt. Too bad it's a dismal failure. I want my money back or an exchange with a guarantee!

-Reviewed- Port Hot Rocks Lager

 Hmmm. Lemme see here. If it weren't for the classic lager "whatever-it-is" that all lagers share, I'd rate this one a notch higher. A very good effort by Port Brewing in a lager. I love the fact that they (Port) are not afraid to venture into this realm. This effort is not only quite refreshing, but actually has some character to it as well! Dark with a cherry red body when held to a bright light, it smells of dark, fuity maltiness with just a hint of spice. Ever smell a fresh Budweiser? It has that going on also, but just a little. This beer has a nice refreshing mouhtfeel and tastes of minerals, caramel, a twist of hops (very relaxed on the hops, but they're there) and some dark candy sugar.

All in all a refreshing beer that would be a nice choice after mowing the lawn on a hot day. At 6.56% ABV a 22oz would be just the ticket and leave you ready to do anything. But still, there's that damn lingering "lager-ishness", that "whatever-it-is" common to all lagers that makes me wince. Just a little. Maybe the old AB memories have just not faded enough. But I'll tell you this: for a person coming from the world of Bud, Miller, Rolling Rock, Corna, or whatever looking to step outside their comfort zone and explore the "new world" of craft beers, this should be your next beer! Get used to this and your next steps will be easier! For what it is and how obvious Port is in NOT trying to simply "parrot" a Bud or Corona, I give this one 5 out of 10 bottles.

Good god, where have I been?

I think every blogger goes through this: At some point we just have to put bloggin' on the back burner (if anything temporarily). Because it's life. And life happens. Personal stuff that just needs taking care of, ya know?

Goodbye 2 or 3 months... 

*But* this also strangely began last year (more or less). And that meant traveling. And traveling meant tasting beer in other places! And I might say on one or two occasions this past spring, this definately meant tasting some good beers. And I must say there are some damn fine beers produced in the Pacific Northwest. 

More on that later... 

So! I am back and so is the blog (For those who care about such things). Oh, and with some new rules -most importantly a change. From now on we will be reviewing "everything beer" in the raw, that is: without the lingo BS or methodical analysis. Oh, one of the rules? Keep the reviews down to one or two paragraphs! 

Smashmouth (but honest) reviews.  

Miss me? ;)

-Reviewed- Lost Abbey 10 Commandments

 Well, it's been a while since I tried this Belgian ale for the first time -going on about 6-7 months now. At the time my curiosity was burning me to a crisp because I am such a big fan of many offerings from Lost Abbey. One of my favorite standbys is Judgment Day, which strong as it is is soooo very quaffable.

The 10 Commandments is one of those big, dark Belgians that is really a work of art by master artisans. First I'll say that this is nothing like most of the other offerings by Lost Abbey, except maybe "Gift of the Magi". I say this because these two beers boldly go where... well you know what I mean. And that means experimenting with FLAVORS. In this case, the 10 Commandments has that fantastic Belgian backbone Lost Abbey is famous for, serving as a perfect foundation for said experimentation. Rosemary. Rosemary? In a beer? Yes! And raisin, prune, and fruity goodness abound. But it's the rosemary that's the star here. You will either like this beer or hate it. If you like rosemary in anything, you will probably like this beer. If you don't like rosemary, then give this one a pass.

And here is the reason for this review. On my first go-round with this beer it was fresh on the shelves at Red Carpet Liquor in Glendale about 6 months ago. And upon that initial tasting it pretty much beat me up and I was quite disappointed with it. There was "something" not right about it. I just couldn't put my finger on what that was. Taste? Smell? For sure it was YOUNG, but what was so predominant, yet so elusive that I had that much trouble deciding why I disliked it so. Yet there was this magical attraction at the same time.

Now I have the answer. It's the rosemary! This time 6 months has acted like a sparring partner with this beer and softened it up a bit. Enough so that this time as I tasted it I was pleasantly surprised. Time is definitely what this beer needs. Even more time indeed than 6 months, but even that much has made it quite quaffable.

A year or two would make this such an enjoyable treat for those who like a slightly spicy brew with an experimental essence of that wonderful rosemary. This herb should be dealt with kid gloves because too much will definitely beat you up like it did me and will be a major turn off. But time can be a certain beer's best friend, and this is no exception. A few quick notes on the rest...

Aroma is heavy on the complex spiciness, the beer pours with a small to moderate head with delicate lacing left on the glass. Mouthfeel is thick, heavy and a bit syrupy, with a coating characteristic that sustains the flavor's starring performance well after each swallow. In the same way a really hoppy IPA leaves that sticky bitter taste behind each sip, the 10 Commandments is similar in some respects. I can still "taste" this more than a minute after each sip leaving me longing for that next sip (and feeling guilty and apprehensive for doing so). And sipping is what must be done with this beer. At 9% ABV this is not huge by some standards, and is certainly well hidden. But it's still more than enough that the alcohol says it's little "hello" to warn you to be careful.

In summary, time is the key to this wonderful beer. 6 months has already done some good things to it, and good thing I bought 4 bottles at the time, because the first was a real disappointment, the second (this one) is showing some great promise. At one year I suspect this will be really good, and at only 1 1/2 - 2 years this should be a true gem. It's really starting to mature and relax the intense rosemary essence that will really make this beer shine in the months to come! Call this one a 7 out of 10 bottles.

-Reviewed- Bourbon County Stout

 I drink, therefore I am. I believe someone famous wrote that. Wait, that's not right, it's "I think", therefore I am. Anyway, in philosophy it's supposed to prove one's existence or something like that. The experience of enjoying good beer might also prove one's existence I would say, wouldn't you? One of the BEST of said great beers, and one of my favorite varieties, are the bourbon barrel aged beers. These can be such a sublime experience that if you've never had a bourbon barrel aged beer before, be sure to place the one I am about to review on your "bucket-list" -one to try before you die!

Goose Island produces some damn fine beers. And there are certain breweries that just happen to produce the best beers in their category. Take for example, the Double/Imperial IPA category. Beers such as Rajah's Royal IPA, by Harmon Brewing in Tacoma, WA., Stone Brewing's 10th Anniversary Ale, or Ballast Point's Dorado (this one sadly is no longer being produced).

Or in the case of what I am reviewing this time, not just a Stout, but perhaps the very best Bourbon Barrel Aged Stout of all time... the Goose Island Bourbon County Stout. This is one of my "holy grail" beers. As in, "stranded on a desert island where you can have any beer(s) you want to help you survive", beers. I'd definitely have this along with a few select others.

The Bourbon County Stout begins in a typical, unassuming 12oz bottle with a plain white label and fine print -nothing that hints of the wonderful boozy treat inside. And I do mean BOOZY. But we'll come back to that later. However, it's the "print" on the label that does forecast the "perfect storm" waiting for you inside this bottle. A storm of wonderful complex aromas, flavors, and consistency. Yet there's no chaos in this storm. Everything is layered in perfect harmony with each other. (I only use the term "storm" because of how powerful this is, and how MUCH there is to savor!)

This sublimely viscous liquid pours "black" into my small Delirium Tremens snifter. The perfect glass for a beer so close to a fine brandy in many ways that it's surprising. Black as obsidian and completely opaque. I even tested this by holding my glass right up to a very bright halogen lamp and could not detect any other color whatsoever. An interesting note: Even with an aggressive pour there is very little carbonation or head to speak of. The tiniest lacing is left on the glass only when tipped for a sip, and then disappears immediately. What remains is the thinnest ring of extremely fine bubbles around the inside of the glass.

Taking a step or two back, when poured there is also a very noticeable "boozy" aroma that makes itself know well before I even get the glass close to my nose for that phase of the tasting. Which of course hints at what's coming next. Upon closing the eyes and taking a slow, steady, and long draw through the nose in the glass I am greeted by a sickly, but not at all unpleasant "sweetness" that gives way to layer upon layer of intense aromas. Among these are hints of vanilla, malt, burnt wood, caramel/toffee/popcorn -like Cracker Jack, a slight touch of cocoa that reminds me of Cocoa Puffs cereal for some reason, and bourbon. Oh yes, the bourbon! The Grand Patriarch of this family of aromas which makes himself know to you at any and all times. But this is a good thing!

Folks, to say this is a strong beer is an understatement. Upon tasting, bubbles miraculously appear and begin to gently scrub your tongue. The mouth feel is rich, thick, creamy, and viscous. An explosion of similar flavors to what the nose experienced fill my mouth, but with one very important addition. Alcohol. There it is. When smelling this beer you don't really "smell" the alcohol -per se, but the booziness character does give the brain a "heads-up" of what's to come when tasting it. The alcohol is very warming -weighing in at a whopping 13% and not at all hidden. But therein lies the paradox: As much as the alcohol is right up in your face, it's somehow not only tolerable, but you can't help but get the sensation that it BELONGS there! Oh, my God this is good.

To sum this up in two words... Boozy beer. The experience is closest to enjoying an excellent aged brandy, and in other ways somewhat akin to a fine, 30 year old Scotch such as a Highland Park, Glenfiddich, or Ballantine's, but with a "sweet, syrupy edge" to it that makes it soooo quaffable. Yes, this IS beer, but you have to keep reminding yourself of that fact.

If I were ever to have an opportunity to have a master brewer craft a few special beers to my exact specifications and tastes, this would be one of them. And yet, here it is! Gotta give this one a 10 out of 10 bottles!

Clam Chowder!

I grew up in Lakewood, Washington (just South of Tacoma). Right on the Puget Sound -best place on earth to get the freshest seafood, both fresh and salt water varieties. And also the best place to find KILLER clam chowder. New England style. (BTW: I love really good Manhattan style chowder also)

Back in the late 80's/early 90s, there used to be a place in the town of Steilacoom called "The Forge", which was a small hole-in-the-wall deli that offered the "holy grail" of New England clam chowder. And I believe the key is that they did it consistently. I've heard some chefs say excellent clam chowder is a fluke and difficult to reproduce again and again. If you can do it, you've got a "best kept secret".

But not only did the Forge do it consistently, but they made a chowder that put hair on your chest and literally made you close your eyes and savor it! "Delicious" was an understatement. This chowder was so thick that if you stood a metal spoon up in your bowl it would remain standing indefinitely. This was chowder that had abundantly large pieces of clams -along with the occasional whole clam, potatoes cut just the right size and cooked to the perfect consistency. And creamy and buttery, but too much so, with a blend of spices that defied description. All came together to make lunch at the Forge a Friday a ritual with a group of close friends that included an equally killer "Roast Beast" sandwich (or ham, or whatever your favorite), followed by a short trip to Fort Steilacoom park to share a bowl of legendary Pacific Northwest killer greenbud to cap off the perfect meal. Religiously, every Friday for several years. Ahhhh, those were the days.

Then the Forge closed and sadly like many other good things in life, chowder Fridays came to an end. Now life is very different. Today I am married and have a child, I own a computer consulting business servicing all of San Gabriel Valley, and I own my own home- pretty much sums up the American dream. But one thing hasn't changed: my love and quest for the best clam chowder on earth.

Then, many years later, I thought I found it again. Three times, actually. First in Santa Barbara there is a rather high-end restaurant called the "Rusty Pelican". They serve a very good New England chowder that even though wasn't nearly the same as the Forge's chowder (which by the way still stands as the benchmark for the ultimate chowder) , is still what I'd consider world class. The Pelican's chowder isn't quite as creamy, but still has the chunky goodness of lots of clams and tender potatoes in a buttery, slightly spicy chowder base.

Next, was on Catalina Island. Armstrong's Fish Market & Seafood Restaurant. I attended their establishment during my honeymoon back in the summer of '94. They had chowder to knock your socks off. In many ways a lot like the old Forge chowder. And if memory serves, Armstrong's chowder arrived as a LARGE portion in a traditional sourdough bread bowl. I haven't been back there since, but someday I'd like to see if they still do it the same.

Finally, there's the "Stuffed Sandwich" in San Gabriel. Owned and operated by Sam And Marlene Samaniego, the Stuffed Sandwich is THE place to go for chowder and a beer. They have a great selection of beers on tap and beer is what most people go there for. But rules are rules. This is not a bar, so you have to order food when you order your beer. And what's better to go with a really good beer than a bowl of chowder? Hmmm, come to think of it, add one of their excellent ham or turkey sandwiches to that and you've got an hour for lunch you won't forget. And can't help but come back again. And again. You get the picture. They always have excellent beer on tap. And Sam carries so many bottles in every variety that he literally has something for everyone. Several times over. But this particular blog entry is really about chowder, not beer.

A little background: Much to my surprise about 2 years ago I sought out the Stuffed Sandwich on a recommendation by a friend in Tacoma who found them on the Internet while helping me find some places to get some good beer on tap. REAL beer, not that fizzy yellow stuff you can get anywhere. But I digress... When we arrived I ordered a beer and discovered that I also had to order food or it's adios, amigo! So when I saw they had clam chowder on the menu I thought, what the heck. And I was blown away. Sam makes his chowder fresh every day and I must admit it's the closest thing to the Forge chowder from a time long ago that I just sat there quietly in stunned silence at first and savored it like I did that chowder of old. Sam's chowder is so similar that it was almost uncanny. As if Sam has somehow either inherited the original recipe from the Forge itself, or by some divine coincidence concocted the same recipe!

In any case, The Stuffed Sandwich is THE place to go for the best clam chowder you have ever tasted. In fact, I almost would say the reverse of what others do. I'd say go there for the chowder first, and the beer second.

The Stuffed Sandwich can be found at:
1145 E. Las Tunas Drive
San Gabriel, CA. 91776
www.stuffedsandwich.com

Ps. Their website has just about any info you need to prepare for your visit, including what's on tap each month!

The "Dead Horse"

Stone 10th Anniversary. Geeze, what more needs to be said about this one? This is one of the "holy grails". Most IPAs/Double IPAs/Imp. IPAs are just NOT suited for aging and MUST be consumed fresh for their full enjoyment. That's a given if you are "in the know".

But... Certain rules are simply meant to be broken! And that means there are certain beers that defy convention. And the Stone 10th is just such a beer. In fact, one could almost say that this beer is "magic" in that it's really 2 beers in one. When this beer was fresh just a few short years ago, it's hoppiness kicked your ass right off your chair it was so good. Monstrously hoppy, fruity, and perfectly balanced malty goodness for those of us who remember it well.

But then Father Time began to take his toll. But wait, is this really a bad thing? Certainly not in this case! Time has been gentle, caressing and transforming the contents of this bottle into something otherworldly. A different beer entirely. Think; a perfect transformation from "Hop Bomb" to "Malt Bomb" in just a few years! And who knows where it will go from here. It just keeps getting better every time I crack open a bottle. This stuff ages like a fine cognac or whiskey and in my opinion has really transgressed into one of the finest barleywines you can get your hands on. Or, at least IF you can still find one. I search high and low for a wayward bottle of the 10th and occasionally find it stashed away in some "Ma and Pa" store somewhere. And you can bet I buy every last one!

So my hat's off to Stone, and more specifically to Steve Wagner, Brewmaster. For the 10th is a beer crafted by a true master, and if you believe this sort of thing, just might have had his inspiration influenced by the touch of God. My only hope and suggestion might be that Stone brings this recipe back in the future -not as an "anniversary beer" (after all, it has already lived that life), but perhaps in a new incarnation called "Stone Imperial IPA", or something else that's catchy. I'll be one of the first in line to try it. Of course, this may all be wishful thinking, but who knows?