-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?

Well, the Holidays are Officially Over...

And it's been a while since my last posting. Time to get back into the swing of things again and get caught up. There's a lot that has happened during the holidays and I've quaffed some really great beers!

First, I'll catch everyone up with some nuggets I was lucky enough to find around the holidays both just before and after. These are "top 10" or in some cases, "top 5" beers without a doubt. There is no specific order to these as I really don't believe in "numbering" my favorite beers. Why? Because I have found that my tastes tend to change from time to time based on a number of factors. First and foremost, I try not to imbibe in anything when i am not feeling well. That goes without saying. But there ARE those times when something is "off" on a particular day, such as my senses of smell and or taste.

Once in a while I do crack open a bottle and go for it anyway, only to realize later that something is not right, preventing me from enjoying the beer to it's fullest. This is in some ways good and bad -bad because an accurate review cannot be recorded, and good because that means I'll have to do it again in the near future when my taster and sniffer are "in sync" with each other and firing on all cylinders! But sometimes as luck would have it, I may only have access to a particular beer once if it's a certain vintage or extremely difficult to find. So care must be taken in consideration of tasting those.

To reiterate as in an earlier post, at this point I might point out several beers that I have found to be what I call my "holy grails", beers that from personal experience are "perfectly balanced" and have one of more qualities that stand out head and shoulders above the rest. And they do this consistently. Beers such as Stone 10th Anniversary, Doggie Claws, Hop Juice, Harmon Brewing's Rajah's Royal IPA, Stille Nacht, Gouden Carolus Grand Cru of the Emperor, Deschutes The Abyss and Mirror, Mirror, Green Flash Imperial IPA, Ballast Point Dorado and Sea Monster, Bourbon County Stout, and a few others you may or may not have heard of.

There will be reviews of some of these fantastic beers in future posts, as well as where to find them. In light of that, I must admit that we all have our "secrets" and I may or may not reveal some of these over time. So stay tuned and you might catch me leaking a few of these secrets so you can get your hands on a few of these "precious gems" you just can't get at your favorite local store or Bevmo. After all, that's what this blog is all about. Sharing my imbibing experiences and where I found them!

Ps. In all fairness, it should be noted that in certain situations, some of the beers reviewed or referred to in this blog cannot be found here in San Gabriel Valley -or anywhere else in Southern California due to the fact that they are not distributed here. Yet. So what do I do? NETWORK! For example, I have someone trustworthy (who also beers like I do) with whom I occasionally exchange a "box of goodies" via a well known shipping company. He lives in a completely different part of the country (west coast) and has access to certain beers that simply are not distributed here, and vice versa. So we both get to indulge in some of the best beers every crafted.

-Reviewed- 2007 Gulden Draak Vintage Belgian Ale

I just love great beer, don't you? This one's an excellent Belgian style ale from 2007, the Gulden Draak Vintage. Tasted Sunday, December 7th. Gotta be ready for the ferocious head when carefully poured from the 750ml. Nice lacing throughout. Color was almost exactly like looking at a glass of Coca Cola (sans the large bubbles and ice cubes). Just beautiful.

Smell had a moderate amount of "mustiness", which may or may not have been due to the glass I poured it into. Anyways, there's also caramel, toffee, and some kind of nut.

Upon tasting this year, the '07 Draak is showing it's colors almost perfectly. But on a most interesting note: the very first thing I realized also surprised me. This was was literally a flashback moment. And the beer that caused the flashback was more than worthy enough -Gouden Carolus Grand Cru of the Emperor. Pick any year. At a generic level, the Draak has a pretty close approximate "essence" of the Gouden Carolus. That perfect balance of sweet and sour, hinting almost at a Iambic essence. But then the serious malt backbone and precious yeasts, distinctive of this style of ale, all combine in just the right amounts to create just the right results.

Mouthfeel is noticeably "softer" after a year's aging. The vigorous carbonation is still there, but with a very smooth consistency- similar in some ways to a good cream ale. Very little if any "burn" from the modest but nevertheless present, 7.5% alcohol. And that's a good thing. Gives me a chance at something else when this one's empty.

All of this adds up to one outstanding beer. I had this beer once before, last year in '07 when I picked up two. One to try at the time, and one to age. Well, I'm excited to say the '07 Gulden Draak has aged beautifully during only it's first year in the cellar! I just hope I can find someone who would be willing to share their bottle a year from now.

I can say this with confidence: after not only tasting, but savoring the entire damn bottle, I feel that given just a little more time at only 2 years old, the '07 Draak will be at the top of it's game. I just wouldn't push my own luck going for three years, although I think it should be able to take more.

This is one of those real gems you find once in a while which doesn't take very long (or much waiting for in your cellar) to really mature!

Downers? Hmmm.... Maybe the fact I just poured my last bottle for this experiment. That's okay though. I enjoyed it tremendously and will treasure the memory. On the other hand... This year the '07 Draak is really that good. So if anyone has an extra bottle in their cellar, it wouldn't take much to twist my arm if they were willing to share their bottle with me next year...

Beer and the People Who Drink Them

There are generally three kinds of beer drinkers. First there are the people who say they drink beer, but rarely do, and only do so when the conditions are just right for them to be in the mood for a bottle or pint.

Then there are beer drinkers who are defined because they usually have a favorite "go to" beer and generally drink for the same reasons every time: socially to party and/or get hammered, such as at the ball game or some other event, or they just like to drink beer and do so regularly anytime and anywhere. Some of these people might even be considered alcoholics, but who am I to judge? They are still my fellow beer drinkers! Anyway, these are the "masses", or people who drink the mainstream commercial swill I call "mass produced, watered down fizzy yellow excuse for a lager". You know, the stuff by AB or Miller and to a lesser extent, other names such as Corona, Rolling Rock, etc. come to mind. There are quite a few, but they are all generally the same.

For many years I fell into that second category. After all, my "go to" beer used to be Coors Light Silver Bullets in the 15-pack cans. But as I got older and my tastes began to change I wanted to cry out... "there's got to be more than this!" I eventually felt like I was in the grip of the big beer conglomerates and a slave to lackluster fizzy yellow beer. But at the same time I knew the "craft beer movement" was just getting into full swing, yet I was afraid to try anything new (again, those damn "mega breweries"). Just like most other people who were slaves to the onslaught of TV commercials during football games, billboards, magazine ads and the like, not to mention the peer pressure that this was what everyone else was drinking. So in essence, I essentially stopped drinking beer after I got married. It wasn't until a few years ago that a very close friend of mine introduced me to a brave new world and I have never looked back. FREEDOM! For a while I felt guilty as if I were sneaking around behind the backs of "Big Beer", but I digress...

Finally, there are those people who hold beer in a certain light. People who simply see beer as a part of "life itself". An elixir of life -one of the great pleasures God has bestowed upon man. He gave man the ingredients, means, and inspiration to create and enjoy what he has created. And just as important, share that creation with others to experience. These are people who consider beer as sacred and to be respected. Why? Because like people, good beer has personality and character. This manifests itself in the qualities, or attributes of the beer's style. And what's interesting about that last statement is the fact that within a style there is an almost unlimited number of differences in each beer.

With that said about the third type of beer drinker, the universe is wide open to try new beers and expand one's horizons to the unconventional mind set that "I can have more than just ONE favorite beer." In fact, I have close to a dozen beers that fit that description, and that in turn fuels my desire to try new beers when and where I can. It could end there, but I also have developed a further zealousness to find and categorize those beers which I consider the "Holy Grail" of all the beers I have yet tasted to date.

These beers are the "best" of the best. To describe that in a nutshell: Beers that simple have all of the characteristics of what I like, but are amplified to a level where I simply sit back after a sip and say, "wow"! That's what its' all about. Right there in that glass. Personifying liquid perfection. Beer that I would have again, and again. Not because it's cheap or "easy to drink", but because that beer touched my senses in a way that other lesser beers simply can't. Can those beers still be enjoyed? Of course, and I do drink them -either intentionally or it might have been something during a tasting that I hadn't tried before and thought "it's not bad, but it's not a... or a..." But they just don't give me butterflies when I am anticipating drinking them as do certain beers such as Stone 10th Anniversary, Hair of the Dog's Doggie Claws, Avery's Maharajah, Goose Island Bourbon County Stout, Left Coast's Hop Juice, or Harmon Rajah's Royal IPA, to name a few.

And then there's aged beer. Yes, that's right. "Wine people" see that statement and cannot fathom that just like their fine wines, certain beer can be aged. And when aged properly, can truly become something different and better than it was when it was brewed. This can be illustrated by a recent tasting I attended in Washington with a couple of like minded buddies. Part of the reason we did this particular tasting was due to the fact that I came accross an extremely rare opportunity to purchase some select ancient Stone beers. For example, considering that this is 2008, we sampled several aged beers dating back to 1999. A standout was a 2003 Stone Double Bastard that was an experience nothing short of existential.