Rogue Voodoo Doughnut Bacon Maple Ale

Posted by Mike Madaio on Jan 23, 2013 in Beer Reviews | 0 comments

It’s hard to not be intrigued by Rogue’s Voodoo Doughnut Bacon Maple Ale. This is a beer that’s based on a doughnut flavor. It’s brewed with actual bacon, as well as pure maple syrup, and sold in a ludicrous pink bottle. Though clearly a novelty to some extent, any beer lover would be hard-pressed not to have it on their to-do list.

But is it any good?

After trying it, I’m still not 100% sure. It did feature one of the more intense, intoxicating aromas I’ve ever experienced from a beer. As it sat on the table, over a foot away, I was enveloped in a cloud of fresh maple syrup, intense and satisfying. It was everything I could do to not run for the pancake mix. Sweet, rich notes of maple took the lead on the palate as well, followed by a quick burst of pork fat, and that’s when it got a little weird. And smoky. (The beer’s made with cherrywood, beechwood and hickory-smoked malts.) Of course bacon and smoke go hand in hand, but this smoke was different than smoked meat; it was more like a charcoal pit – initially pleasant, but eventually bitter and overwhelming.

In the end, the Bacon Maple Ale was about what I expected. Interesting to try, fun but odd, and not something to drink a lot of. I’d recommend grabbing a 750ml bottle and a few friends and giving it a run. Don’t forget the pancakes.

Dogfish Head Saison du BUFF

Posted by Keith Wallace on Jul 14, 2012 in Beer Reviews | 0 comments

Dogfish Head. Victory. Stone. When discussing our country’s best breweries, those three must, at the very least, be in the conversation. So when they collaborate on the same beer, well, while there is no such thing as a guarantee of quality, this is about as close as it gets.

How did this beer come about? Dogfish Head’s website describes it like so:

“The idea for this beer germinated way back in 2003 when the three guys (Sam from Dogfish, Greg from Stone and Bill from Victory) formed the BUFF alliance (Brewers United for Freedom of Flavor) – a noble endeavor with the goal to highlight the passion and camaraderie of the American craft brew movement.”

Despite being (loosely) organized in’ 03, BUFF didn’t really do much until 2010, when they finally collaborated on the first Saison du BUFF. It was originally brewed at Stone, but then the other two brewers replicated the recipe at their own facilities. As such, there are actually three versions of this beer – one from each brewery.

The result – at least from the DfH version that I tried – is a lovely saison. Ample biscuity sweetness balances nicely with the dry (but not overly dry) finish. Another interesting aspect is the parsley, sage, rosemary and thyme used; the herbs are quite subtle, but do add some complexity to the lingering coda. Though this is on the heavier side (6.8% abv), it’s a delicious patio sipper for the warmer months.

Nelson by the Alpine Beer Company

Posted by Keith Wallace on Jul 5, 2012 in Beer Reviews | 0 comments

When a brewery goes out of its way to make a beer, it’s good to take notice.  When California’s Alpine Beer Company opted for New Zealand hops when great local ones are available, it’s curious. When they opt for Rye malts from Europe when American ones are plentiful, it’s even more puzzling. The end result is the Nelson, a Golden Rye IPA. Named after the Nelson Sauvin hop, this is an outstanding brew currently only available in California.

The balance of this beer is an uncommon one,  as it is between a traditional rye malt and the devilishly unique hop.  It is that Nelson hop that gives this brew a bewitching aroma, closer to a Thai pineapple curry than one would ever expect.  A sulfurous shallot,  thai basil, lemongrass, fresh oranges, and canned pineapple. The spiceyness of the rye comes through with a touch of black pepper and toasted cardamom along with a gentle framework of rich malt that ties it all together into a tight package. The brew finishes like it begins, crisp and clean.  Difficult to get a hold of, but worth seeking out.

The 90 Plus Beer Review of Zombie Dust . Yet Another Beer Review by Epikur.

Posted by Keith Wallace on Jun 30, 2012 in Beer Reviews | 0 comments

Pale Ale is a classic British beer. It is a buttoned-down style that is typically understated, a touch rich, and occasionally a bit buttery. The American version is a whole different species:  Louder, Fresher,  Cleaner.  In the 3Floyds  Brewery version,  things get really ugly real fast. And I mean that in the best way possible.

Zombie Dust lives up to its name. It’s a bit of wicked incarnation that will suck out your brains and leave you shivering on the floor. It’s a big beer that swings a heavy cudgel of hops and malt.

The brew features the Citra, which is a big mango-and-grapefruit-flavored  hop  from Washington State.  The hops take center stage, but they are balanced out with the malts, which bring flavors of burnt sugar and fresh bread into the mix. The finish goes to orange oil and hop resin.

A fantastic brew. Highly recommended.

Big Eye IPA

Posted by Keith Wallace on Jun 28, 2012 in Beer Reviews | 0 comments

On the outskirts of San Diego, there is an industrial park. If you drove past it on Route 15, you wouldn’t bat an eye. It looks like just another industrial park. But it isn’t. Tucked behind one of the nondecript offices is Ballast Point Brewing Company, the city’s first craft brewery.

The Big Eye is an excellent example of  the American India Pale Ale, which features a much heftier package of hops than the traditional British version.  This brew defty focuses on a single varietal of hops, the Centennial. It’s floral and citrus aromas have been a cornerstone of American brewing since the 1990′s, when the hop was first harvested commercially on the West Coast.

The beer starts with a dense malt that  is reminiscent of  salt water taffy.  Caramel notes soon wade into an ocean of hops.  Grapefruit and kiwi flavors with a background of pine tar  are the principle flavors, with a touch of  fresh flowers and basil on the finish. The creamy medium bodied structure keeps the hops in line , along with a median level of carbonation.