Infinium Ale 2010

Sam Adams / Weihenstephan Infinium Ale
10.3 % ABV | 750 ml bottle

I obviously have not been keeping up on the highly-anticipated limited release beers.  I just found out about Infinium today and picked it up in honor of Repeal Day.  Repeal Day was December 5th and commemorates the anniversary of the day the United States repealed the Eighteenth Amendment and gave Americans the constitutional ability to drink beer!  You can read more about it here.  I'm now on my second glass.


Time to learn you some history.

Infinium Ale is the result of a two year collaboration between between Samuel Adams and Weihenstephan Brewery.  The Bavarian State Brewery Weihenstephan, located in Freising, just 40 minutes north of Munich, is the oldest brewery in the world.  Samuel Adams and Weihenstephan sought out to create a new beer style that united European brewing heritage with American innovation.  Infinium Ale adheres to the Reinheitsgebot, the German purity law of 1516 that limits German beer to be made of only four ingredients: water, malted barley, hops, and yeast.  The original law actually consisted of just water, malt, and hops as yeast was not discovered at this point.  The law was also later amended to include wheat, the primary ingredient in Germany's famous southern Bavarian hefeweizen and kristalweizen, and Berlin's acidic Berliner Weiss beers.

On to the beer.

Infinium Ale is presented in a 750 ml champagne-like bottle with all the bells and whistles: foil-wrapped neck, cork and wire cage closure, ornate labeling, and a tag explaining the beer.  A bottle like this instantly generates high expectations.
 
Infinium Ale pours a strikingly crystal-clear golden color, with thick, frothy foam.  The aroma is filled with notes of pears, pineapples, and banana.  Medium to heavy-bodied, strong alcohol is apparent with a dry finish.  Up front, Infinium displays bready malt characteristics mixed with yeast, quickly transitioning to a spicy,warming sensation, taking on oaky, spirit-like flavors.  The beer finishes strong with a dry, spicy, alcohol kick.  The spice lingers, giving way to more biscuity malt in the finish.  As the beer warms, the bread-like malt and yeasty spiciness become more detectable in the aroma as well the flavor.

Infinium shares the spiciness of a Belgium Tripel, the alcohol content of a strong dark ale, and the color and clarity of a Pilsner, which makes it a very deceiving beer.  Not often do we find a beer as light-colored as Infinium that clocks in at over 10% alcohol by volume.  Although not the bubbly, champagne-like, crisp beer that was described on the tag, Infinium's layers of spicy, malty complexity makes it a brew unlike most others.

I'm working my way through the last glass with some extra sharp Wisconsin cheddar.  Everything about this pairing works: the spiciness of the beer compliments the sharpness of the cheddar, and the carbonation in the beer helps cleanse the creaminess of the cheese.

Me Drink Beer.

Beers for Turkey Day

I originally was not going to write about Thanksgiving Day beers.  Now I am, at the last possible minute.  A buddy texted me asking to recommend a few beers that would pair well with a Thanksgiving Day dinner.  So, with out any pictures or fancy effects, here are my last minute Thanksgiving Day beer recommendations.

Saisons.  Saisons are Belgian farmhouse ales that happen to pair excellent with most foods.  Don't ask me why (that's for another time).  They just do.  Seek out the classic Saison Dupont from Belgium, or The Lost Abbey Red Barn Ale.  If buying organic is a priority, get your paws on some Dupont Foret.

Amber ales and/or lagers.  Ambers posses great malt characteristics that can enhance roasted meat and vegetables with out being too sweet.  Lagers provide cleaner aftertastes, while ales lend fruiter notes.  Look for Flying Dog Old Scratch Amber Lager, or Dark Horse Amber Ale at your local grocer or bottle shop.  Sierra Nevada Tumbler is labeled a brown ale, but would also pair excellent with any autumn feast.

Dubbels.  Reach for a dubbel if you're looking for a beer with a bit more substance, body, and complexity.  Dubbels are Belgian dark ales ranging from 6-8% ABV and are a great alternative to red wine on the dinner table.  While sweet, dubbels posses complex flavors or prunes, raisins, apricots, plums, and cherries that pair excellent with anything you put that traditional cranberry sauce on...or pretty much anything on the table.  Pick up Allagash Dubbel for a drier dubbel, The Lost Abbey Lost & Found Ale for a heavier dubbel, or the classic Chimay Red.

That's it.  Please enjoy your holiday, and may your dinner be enhanced with quality beer.  I will be enjoying my meal with a bottle of Lost & Found!


Me Drink Beer

One Year of Beer...kind of

On November 10, 2009 I decided to embark on a little project.  The concept was pretty simple: photograph every single beer I consume for one full year.  This was not an attempt to drink a beer each day for 365 days, or try as many different beers as possible in one year.  I didn't go out of my way for variation, quantity, or exclusiveness...or anything else that would have made this far more interesting to read about.  My motive was to just document my normal consumption as someone who enjoys beer.  The idea was to take a picture every time I drank a beer, repeats included, whether I was at home, out for dinner, or having a few at the bar. Easy enough, right?  Makes you want to read more, right?  Riiigghht?

There was little to no effort involved except for remembering to take a photo.  What was so difficult about remembering to do that?  In fact, the most effort involved in this whole ordeal was compiling and labeling the photos.  In the beginning I was very dedicated.  After a few months I started to get lazy about snapping pictures when out to dinner, or a little awkward in front of a group of newly met acquaintances.  Other times I would simply forget to take a picture until after I had finished the beer, or would completely forget all together.  

Because of this, I have estimated a success rate of about 70%.  That's a D-.  I essentially failed this project. And don't ask me how I figured that percentage.  I used some obscure formula that is probably way too scientific for your mind to handle.  I'm just protecting your mind, that's all.

After one year I ended up with 307 photos.  Figuring a 70% success rate, I most likely made my way through 439 beers.

You can pretend to browse the selection by clicking on the photograph below.

One Year of Beer

Among the beers I failed to photograph, a few that were very memorable include:

April 2010 - Goose Island Pepe Nero, North Coast PranQster, and others - birthday dinner at The Publican

July 4th 2010 - Sierra Nevada 30th Anniversary Imperial Helles Bock

August 7th 2010 - New Glarus Wisconsin Belgian Red and Boulevard Brewing The Sixth Glass Quadruple - both enjoyed by the groomsmen, groom, and his father on the wedding day of a best friend.  I believe a few Sam Adams Summer Ales and New Belgium Fat Tires were involved too.

September 24th 2010 - Multiple bottles of home-brewed German Hefeweizen  - a batch I brewed as a wedding gift to my sister and her husband for the rehearsal dinner.

Forgotten date - The Lost Abbey Red Barn Ale



Me Drink Beer

New Website | Owl Beer Returns.

 

It's been yet another unacceptable amount of time in between posts but this time I'm back with an official website full of shameless self promotion.  Don't worry, all of my shameful self promotion is reserved for the brilliant content that makes up this blog.

Last Thursday I launched my official website thanks to Garrett Ryan Design.  If I had tried to do it myself then you'd end up at a broken link with a picture of burning tires.  That doesn't make sense, which is the point.  Seriously, I am extremely happy with the way it turned out.  I won't go into much detail about it here but before you scurry off and visit it please finish reading this post -  no one likes quitters.  But even more seriously, tire burning is a huge problem and makes babies sad.

Last Thursday I also had the opportunity to pour some craft beer (as well as my own home-brewed Hefeweizen) at Kryptonite in Rockford in association with Ignite.  Ignite is an excellent local organization aimed at attracting and retaining young professionals in Rockford through a series of networking events.  Thanks to Ignite and Kryptonite for hosting the event, Marketplace Selections, The Olympic Tavern, and Caked for providing the food and beer, and everyone who attended for making it a success and pretending to like my beer!

In this momentous occasion I've decided to crack open another bottle of owl beer - this time being Hitachino Nest Commemorative Ale.  I briefly mentioned this beer in my previous post about Hitachino Nest but mistakenly called it Celebration Ale.  Mistakes happen, Miller Chill knows what I'm talking about.

Hitachino Nest Commemorative Ale

9% abv | 11.2 oz bottle 

There's a good chance that if you're reading this it is because you probably Googled "owl beer" and you were somehow coerced into clicking on this blog.  I have found that coercion is the most effective technique in getting people to visit this site. So far it's worked on at least 132 innocent owl-beer-Googlers.

Commemorative Ale is labeled a "Festive ale brewed with vanilla beans, coriander, orange peel, nutmeg and cinnamon." You read that right.  While it is not uncommon to see such ingredients in various brewing styles, it is not everyday they find themselves together in one bottle.  I was anticipating a rich flavor profile similar to that of a mulled cider - subtle tartness, well spiced, and slightly warming from the higher alcohol percentage.

Commemorative Ale initially poured a crystal clear reddish-brown then a very cloudy rust with all the sediment.  An enticing aroma of spices and citrus was very promising.  The nutmeg was pronounced with a cedar-like fragrance while the vanilla remained very faint but developed as the beer warmed.

Though full-bodied and creamy, Commemorative was not as rich as I had anticipated given its 9% ABV and laundry list of spices.  Citrus tang from the orange peel was definitely detectable up front. The vanilla bean helped create a smooth beer, but lent more sweetness than actual vanilla flavor.  I had to search a bit for some discernible flavor from the spice mix. While present, it tasted as though the spices had some trouble fighting through the overall sweetness of the beer.  As in the aroma, the actual vanilla flavor became more present as the beer warmed.

Commemorative Ale did not reflect the image I had constructed in my mind but it was, all in all, a decent bottle of beer.  For its strength, it is smooth and easy to drink with enough complexity to keep you interested.  Hitachino Nest's Belgian influences really show in this beer.  One one hand, the orange peel and coriander present the familiar profile of a Belgian Wit.  On the second hand, the depth of the vanilla, cinnamon, and nutmeg mirror the more complex sweetness of a Belgian Dubbel.  Both flavors combine to create some sort of Dubbel/Wit hybrid.  Since those are two of my favorite styles I kind of regret not buying a second bottle.

Lastly, I am going to make an asserted effort to post more often and on a consistent basis.  My goal is for more varied content - brewer interviews, brewery tour/brewpub experiences, getting the upetty-up on newly released brews, even harsher, more character-demoralizing commentary. It's a process.

Keep your eyes peeled for a new entry anywhere between next week and 6 months.

Me Drink Beer. 

 

American Craft Beer Week: New Glarus, Goose Island, Half Acre

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Over the past three months I have checked this site on a weekly basis expecting to find something worth reading.  After three months I have now realized that blogs don't write themselves.  It also took me three months to realize that "borrowing" beer glasses from restaurants is way easier than buying them.  That's neither here nor there.  But seriously, I do not condone said action unless the restaurant is asking for it...or the beer glass is asking for it...or the restaurant is really asking for it. Wink.

What better time to get back into the swing of things than American Craft Beer Week.  This year American Craft Beer Week is May 17-23.  If you are not familiar with ACBW then let me learn you something.  In 2006 American Craft Beer Week was created to generate awareness for the role small and independent brewers play on a local, regional, and national level.  From economic contributions, such as providing jobs in local markets, and sponsoring charity/benefit events, to resurrecting a rich brewing culture not seen in the United States since before Prohibition, these brewers deserve at least one week of recognition for their tasty efforts.

Celebrate this week by gathering friends for a pint at your local brew pub, even if it's just once.  Visit your local bottle shop and pick out a six pack from a regional brewer.  Select something you've never tried before, if you don't like it, well, just send it my way because me drink beer.

In honor of American Craft Beer Week I have been enjoying the efforts of some incredible breweries right here in the northern Illinois region: New Glarus Brewing Co. of southern Wisconsin, and Half Acre Beer Co. and Goose Island Beer Co. of Chicago, Illinois.

New Glarus Imperial Saison - Unplugged
8.7% abv | 12 oz. bottle

Traditional Saisons are farmhouse ales brewed in southern Belgium, gold to amber in color, slightly acidic, fruity, peppery, finish crisp and dry, and generally pair excellent with food.  The term Imperial designates a higher alcohol level from that of the original style.

A few times a year New Glarus brew-master Dan Carey cuts loose and brews some crazy drink so he can put his face on the bottle.  Labeled as the Unplugged series, these brews are only available in very limited batches and usually never repeated.

Pouring copper-orange with billowy foam, Imperial Saison immediately distinguishes itself from other saisons with its complex aroma of sweet apricot and peach mixed with spicy yeast - one of the most enticing aromas of any other beer.  Up front, acidic and citrus notes blend into added spice from the addition of Grains of Paradise.  Most saisons finish very dry, however, the smooth sweetness of apricot gives this beer an added dimension that lingers on the palate, kind of like how Dan Carey's wicked-thick mustache lends added dimension to the label (go ahead, click on the picture).

Goose Island Pepe Nero - Black Saison

6% abv | 12 oz. on draft

Pepe Nero is a limited spring release once only found at Goose Island's North and Clybourn brew pub location, but has since filtered out to a few bars and restaurants in the greater Chicago area. 

Goose Island's interpretation completely shatters the rules of what a saison should be.  The addition of dark malts elevates this saison to a whole new level lending a chocolate-brown hue, cream-colored foam, a full-bodied, creamy texture, and roasty aroma.  Tartness up front from the yeast, and a hint of black peppercorn spicing in the middle remind you that you are still drinking a saison.  Flavors of caramel and roasted malt linger alongside a moderately dry finish. 

Live in Rockford? Head over to The Olympic Tavern and grab a glass before it runs out.

Half Acre Daisy Cutter Pale Ale

5.2 % abv | 22 oz. bomber bottle

Up until a few years ago Goose Island defined Chicago craft brewing.  For the better part of the last four years, Half Acre Beer Company has spearheaded the resurgence of craft brewing in Chicago alongside the likes of Metropolitan Brewing and the more recent Revolution Brewing.

Daisy Cutter is Half Acre's rendition of a classic American Pale Ale.  The beer pours a deep gold with a white, fluffy head that remains well intact until the last sip.  Daisy Cutter lives up to its names with the pungent aroma of fresh cut flowers and grass.  Cascade hops really shine through with the scent of fresh-cut grapefruit, a classic component of an American Pale Ale.

Like the aroma, Daisy Cutter tastes predominantly of fresh, citrusy hops.  A hint of toasted malt in the center helps to tone down some bitterness, but the beer ultimately finishes with a refreshing crisp, hoppy bitterness.

____________________________________________

That's it kids.  With American Craft Beer Week coming to end on Sunday night, there is still time to celebrate small and independent brewers.  Even if you don't get out this weekend, there are 51 other weeks in the year to enjoy fresh, quality, flavorful brews.  I want to see you out there.

Visit American Craft Beer Week

Me Drink Beer.

Hitachino Nest | Owl Beer

Fact: Purchasing anything associated with an owl is one of the better choices you could make in life.  

Chuck Klosterman knew this when he authored Downtown Owl: A Novel.  Maybe Sex, Drugs, and Cocoa Puffs would have sold better if it were retitled Sexy Owls, Owls, and Cocoa Owls.  Here are some reasons why owls are better than your pet:

1. Owls possess keen intellect.  Need I remind you of that old-school Tootsie Pop commercial?

Boy:  Mr. Owl, how many licks does it take to get to the Tootsie Roll center of a Tootsie Pop?

Mr. Owl:  A good question.  Let's find out.  A one... A two-HOO... A three...

(crunch sound effect)

Mr Owl:  A three!

Boy:  If there's anything I can't stand, it's a smart owl.

Better not sass that owl, boy.

2. Owls are environmentally friendly. We all remember Woodsy Owl and his motto, "Give a hoot, don't pollute," right?  Woodsy was ready to cut someone if he saw some pollution going down.  That owl didn't take no mess!

3. Hitachino Nest Beer.  Hitachino Nest is quality not because they utilize an owl logo, but because owls happen to endorse pretty good beer.  Also, because Hitachino Nest is toasting the current Japanese beer market with flavorful brews.

4. It would be remiss if I failed to mention the obvious influence that owls had on the band Owls, comprised of brothers Tim and Mike Kinsella (Chicago legends in their own right (not to be confused with The Owls, and definitely not Owl City <--weak sauce)).

5. Hitachino Nest Beer. Again.

 When one thinks of Japanese beers, brands like Asahi, Sapporo, and Kirin may come to mind.  While these brands have one or two exceptions, the majority of their product lines leave much to be desired in the flavor department.  Despite these mega-brewers, a small craft movement has been sprouting up in Japan over the past 15 (roughly) years.  Out of this movement stems Kiuchi Brewery, located in the Japanese town of Ibaraki.

Kiuchi Brewery boasts a flavorful portfolio of ales under the Hitachino Nest moniker.  Styles such as their White Ale, Pale Ale, Weizen, and Sweet Stout contribute some much-needed diversity among the Japanese imports at the liquor store.  Fortunately, Hitachino Nest has experienced enough success in the United States that an assortment of their 720 ml or 11.2 oz (mini owl) bottles can be found at said liquor store...if you live in/near Chicago...or Bloomington-Normal.  Do not fret, if you are a Rockford resident, there is one store that stocks one of the owl beers (you will find out later, it's the only way you will consider reading beyond this point).


White Ale | 5% abv | 11.2 oz. stubby bottle

An excellent example of a Belgian-style Witbier (white beer, white ale, Belgian wheat beer - they're all the same).  Pours a hazy golden-orange color with wispy foam.  Wheat beers tend to have a great deal of foam, while this one is a bit lacking, it is made up for in flavor.  Being bottle-conditioned and unfiltered, a cloudy appearance is normal for white ales.  Traditionally brewed with coriander and orange peel, Kiuchi interprets this style with the addition of nutmeg and orange juice, adding an underlying complexity to this owl beer.

In the glass, spice and peppery notes hit the nose with fresh citrus zest balancing out the overall aroma.  Bright orange and lemon zest strike the palate first, mixing with subtle hop flavor in the middle, then ending with an underlying wheat flavor and a pronounced spiciness from the coriander and nutmeg.  The addition of orange juice creates an exaggerated orange essence, compared to that of a traditional Belgian Wit, lingering well after the glass is empty.

One of my favorites. Seriously, I carved a Hitachino Nest O'Lantern last Halloween because of this beer.

 Artale Wine Co. in Rockford currently stocks this White Ale (in the mini bottle) along with other fine beers (and wines).  Another great example of a Belgian-style Witbier from a non-Belgian brewer: Allagash White - also only available at Artale Wine Co.

Sweet Stout | 4% abv | 11.2 oz. stubby bottle

Sweet stouts may also be labeled milk stouts, or cream stouts.  This British style gets its name from the addition of lactose to the brew, producing a creamier texture and sweeter flavor.  In this case, lactose makes up 10% of the beer's grain bill.

Pours jet black with a medium, tan head.  True opaqueness of color can be determined by holding the beer-filled glass up to a light source.  Most dark-colored beers will show some degree of ruby-colored hue around the glasses edges. This is one dark beer - absolutely zero ruby presence.

In the glass, medium-roast coffee aromas mixed with faint hops and raisins fill the nose.  Aromas or flavors of raisin are good indications that the beer was brewed using a portion of crystal malt.  Taste some raw crystal malt sometime - it is like eating crunchy raisins.

Unlike most sweet stouts, this owl beer has a lighter body than expected.  Sharp citrus, almost a sour-like sensation on the sides of the tongue, wakes up the palate - again, unexpected.  Medium hop flavor is detected in the middle along with sweet raisins.  The sweet stout finishes with a mix of coffee and chocolate while the milk sugar helps to counteract the bitterness.

Based on this experience, I had a difficult time agreeing that the liquid inside the glass was the style advertised on the label.  It was interesting, though, nonetheless.

Interested in trying some other sweet stouts?  I would highly recommend Dark Horse Too Cream Stout and Left Hand Milk Stout.


Brief notes on other Hitachino Nest beers

Weizen - The name refers to the German wheat beer style known for its banana and clove flavor produced from the yeast.  Hitachino Nest Weizen has a far less-pronounced banana/clove profile than the traditional, however, lemon/orange zest notes contribute a satisfying 'bright' quality to the beer.

Espresso Stout -  Not for the faint of heart.  Extremely assertive with harsh espresso flavor.  Probably made with real owls.  When life hands you Hitachino Nest Espresso Stout, you might be better off just eating the lemons.

Celebration Ale - Coriander, Orange Peel, Nutmeg, Cinnamon, Vanilla Beans.  Haven't tried it yet.  Looks better than Espresso Stout tastes.




In Conclusion...

Told you.


me drink beer. 

Samuel Adams Chocolate Bock 2008

As the snow outside falls harder than NBC's late night programming, I am sitting inside about to enjoy a Samuel Adams Chocolate Bock - Boston Beer Company's limited release beer that was matured on a bed of Bolivian cocoa.  A few things should be noted about this current situation: this 750 ml bottle of beer is almost two years old, and there is no one else here to share it with. Oh, it may or may not be 12:16 on a Tuesday afternoon.

I know little about Samuel Adams Chocolate Bock.  What I do know is that 1.) it is magically delicious.  Lucky Charms could only live up to their slogan if those tiny horseshoes and red balloons were drowning in a bowl of this chocolaty beer.  And 2.) it is suffering from a mind-boggling identity crisis.  More on number two later.

Having sampled this beer multiple times before, all in better states of freshness, I will admit that I was skeptical of this two-year-old bottle possessing anything in comparison to the quality of those previous bottles.  Why?  Well, like fine wine, fine beers can be aged, and some styles such as barley wines, imperial stouts, and Belgian strong ales are even intended to be aged.  Due to the preserving power of alcohol, generally, the higher the alcohol percentage, the longer the beer can stand up to prolonged aging.  Beers under the 7% alcohol by volume range, however, usually taste best when consumed as fresh as possible.  Chocolate Bock's moderate 5.5% ABV does not allow for much aging before succumbing to unpleasant off-flavors. Plus, the label on the back indicates that I should have enjoyed this beer by April 2009 for brewery fresh taste. Whoops.

Having last been released in 2008, tracking down a bottle of this beer has become like finding a gas station taquito that doesn't give you instant diarrhea.  Samuel Adams does not offer any information on when Chocolate Bock will be released again.  Some people claim it is released every three years, but I have not been able to find any official statement from the company to support this claim.

What I did find while scouring the world wide web net was some clown genius using the Chocolate Bock to make soap.  Now, as much as I like to completely make up facts, I'm being factual about this (Not making it up).  Remember when your mother used to wash out your mouth with soap for using bad language?  I don't - I was a fucking angel.  However, if I could travel back in time to when I was seven years old, I would unleash a healthy string of words so profane that the only viable recourse would be to wash my mouth out with that delicious, delicious soap.  In fact, skip the whole time travel jazz.  I will most likely purchase that Chocolate Bock soap and eat it - eat it real good.  Expect a beer and soap pairing next week (don't), but for now, it is all about the Chocolate Bock.

Attractively packaged, an ornate silver badge embossed with the namesake graces the embossed brown bottle.  Silver foil wrapping the neck hides the bottle cap.  Wisconsin brewery Sprecher utilized nearly the same design on their smaller barley wine bottle.

The bottle opens up immediately with the scent of milk chocolate.  The Chocolate Bock pours a deep brown color with an additional ruby hue as the glass is held to the light.  A vigorous pour yields a half-inch of beige foam comprised of tightly-packed bubbles.  The foam lasts only a minute before dissolving to a thin coating.

In the glass, a roasted stout-like aroma prevails alongside the mellow chocolate notes.  Subtle hop aroma begins to develop from being almost undetectable in the uncapped bottle.

With the first sip, flavors of roasted barley develop in the center, transitioning to milk chocolate and sweet honey towards the end.  The Chocolate Bock finishes clean with sweet chocolate flavors lingering for a minute.  This smooth, full-bodied beer relies heavily on its malt characteristic, therefore hop flavor is very low with only a tinge of bitterness.

The first glass was all that was needed to completely erase my skepticism.

The second and third glasses reveal slightly more complex characteristics.  Dark chocolate fills the nose accompanied by hints of vanilla, giving the second glass added depth in flavor and aroma.  An increase in liquid temperature can be attributed to these changes.  As the beer warms up in the glass, subtle flavors once masked by colder temperatures start to blossom, adding complexity to the Chocolate Bock.  Flavor and aroma further concentrate in the final glass, enhancing the bitter chocolate notes while still maintaining a smooth chocolate finish.

Samuel Adams lists Chocolate Bock as an 'extreme beer.'  While most of their extreme beers weigh in at alcohol levels ranging from 16 to 27% ABV, the term does not have to represent only beers with intense alcohol levels.  Chocolate Bock's extreme quality stems from its ability to showcase a complexity akin to that of an imperial stout while operating on a sufficiently lower alcohol level.


I'm no Sherlock Holmes, nor do I try to be (I'm looking at you, Downey Jr.), but Chocolate Bock is suffering from a major identity crisis in the marketing department.  The bottle manages to simultaneously contradict its own contents.  While the front label reads Chocolate Bock, the back label also reads Chocolate Bock and then immediately describes the beer as an, "Ale with cocoa and natural flavor."  Cocoa? True.  Natural flavor? Sure.  Ale? Fail.  Bock is a German-style dark lager, bottom-fermented using lager yeast.  Samuel Adams also confirms on their website that Chocolate Bock is fermented using a bottom-fermenting lager yeast.  Unlike lager, ale is top-fermented using (what else) ale yeast.  It is pretty hard to be two different things at the same time unless it is named Ru Paul.  I don't want to drink Ru Paul beer.  Is Ru Paul still alive?

That same website also claims that Chocolate Bock was first brewed in 2003.  It is interesting that the bottle cap boasts the beer winning a gold medal at an international beer competition in 2000.  I still have not been able to find any record of this beer winning an award earlier than the year 2004.  It may forever remain a mystery, like the group in Minnesota that put up the billboard of that one guy.

Alright, alright. I know that I am nerding out on a seemingly unimportant semantics issue, but it is the principle of the matter.  There is nothing wrong with expecting consistent quality from a brewery you respect, even if it does not have a direct impact on the flavor of the beer.  That goes for any kind of company.  Except for the company that makes those gas station taquitos.  They're garbage.

me drink beer.

Pairing: Duvel + Pear & Grana Padano

Time to tell secrets. You  may not have known this, but Duvel, grocery store pears, and Grana Padano is delicious in your mouth.

I will start with a little background. Duvel is a Belgian golden strong ale commonly available in either 11.2 ounce or 750 ml bottles at most grocery and liquor stores that have any self respect. Meaning "devil" in Flemish, Duvel certainly lives up to its name. Don't let its light golden color fool you, just because it shares the appearance of a 'light' beer does not mean it will taste like garbage water (no offense, garbage water). Ringing in at 8.5% ABV, this beer is one to sit back and enjoy...maybe with some pears and Grana Padano? This brings me to my next item.

Like Parmigiano Reggiano, Grana Padano is an Italian hard cheese but a little milder and less crumbly. Grana does tend to be slightly cheaper than Parmigiano, so although this cheese is not as commonly stocked in grocery stores, it is a good buy when found.

The idea of coupling Grana and pear with Duvel serves as both a contrast and compliment pairing. Because Duvel is a beer with minimal sweetness and a pronounced dry finish, the pear is an excellent compliment. I have always thought of Duvel as having a "green" flavor. In this case the term "green" conjures up ideas of Granny Smith apples, green grapes, pears, and African green pigeons - all things that are crisp with astringent qualities. These green flavors are actually achieved through the hops and yeast strain used in the brewing process. With its slight astringency from the peel, the pear really enhances the dry finish of this golden strong ale. The natural sugars found in the flesh of the pear heightens Duvel's delicate sweetness, a quality that can sometimes get lost in the beer's overall complexity.

It is time to talk about cheese. It has been scientifically proven that time is about 5:56 PM. I like to talk about cheese. In fact, a robust 63% of my day is spent talking about cheese (it's not). Grana Padano serves as a great contrast to the bright flavor of Duvel. As with most other cheeses, Grana is best eaten at room temperature, allowing its many flavors to develop. Straight-from-the-fridge temperatures restrict flavors in both beer and cheese. It is not uncommon for most beers to display a recommended serving temperature on the label. For those bottles that do not, just take the bottle out of the fridge about 15 minutes before serving. I digress...

Grana's buttery, salty characteristic helps counteract the assertive flavor of Duvel. Although cheese tends to coat the palate with fats and oils, the abundance of carbonation (which creates the fluffy, cloud-like foam head Duvel is famous for) helps clear the palate of those fats and oils, allowing Duvel's crisp "green" flavor to meld with the slight acidic tang of the Italian cheese. After all, Italian tang is the best kind of tang. I am 100% sure that does not make sense and roughly 42% sure you have even read this far.

Finally, if you were wondering how you could ever apply this pairing in the real world, I will tell you. Duvel is a great aperitif. Its higher alcohol percentage helps stimulate the appetite, and along with the pears and cheese, create a brilliant starter or first course when entertaining guests. Just don't tell them where you got the idea since everything you just read was 100% false. Bye.

P.S.
 You may pronounce Duvel as "Doo-velle." After pronouncing it this way, some person may try to tell you that Duvel is actually pronounced as "Doovl." In Belgium, the Flemish pronounce it "Doovl" and the French-speakers pronounce it "Doo-velle." Both are acceptable. After dishing up that hot slice of knowledge on the person, respectfully steal their wallet and max out their credit card on an ungodly amount of Duvel. But only do it respectfully, as you are trying to teach them a lesson.

me drink beer

Welcome

Welcome to MeDrinkBeer.com. First off, I know what you are thinking. No, Rogue did not pay me to take this picture. In fact, no one should ever, EVER, have to pay to see this picture.


I created this blog to serve a few purposes: to comment on beer and beer-related subjects. You, the reader (hey, buddy), should expect weekly updates on various subjects such as beer tasting notes, suggestions on beer and food pairings, beer event experiences (i.e. restaurant tastings), commentary on beer-related news items, and extreme ranting. I'm kidding about the ranting (NO I'M NOT!) You can also expect that I will try to not take myself too serious.

Need to know a little about me? My name is Aaron. I am currently 23 years old and will probably stay that way for three months until I turn 24. I love beer and will probably stay that way forever. Some might call it an obsession. After developing this ever-increasing passion for beer over the past few years, I completed the Cicerone Certification Program in early June of 2009. What is that, you ask? Settle down and I'll tell you.


This time last year, I first learned about the Cicerone Certification Program. Industry veteran Ray Daniels created the Cicerone Certification Program to independently assess and certify the knowledge and tasting abilities of industry professionals. This certification is the equivalent industry credential to that of a Sommelier in the wine world.  Because the term Sommelier is defined specifically as, "a trained and knowledgeable wine professional", the label "Beer Sommelier" is essentially an oxymoron. So, Ray chose the word Cicerone (not an oxymoron) to designate individuals with proven expertise in selecting, acquiring, and serving today's wide range of beers. I am proud to say that I am a Certified Cicerone (it's trademarked, don't steal it). To read more about the program and the meaning behind the word Cicerone, please visit www.Cicerone.org.


I hope that this blog will help educate those individuals wanting to learn more about beer, reinforce the interest in those who appreciate beer, and inspire those foreign to the deliciously diverse world of beer. Oh, and give you something to read when you are bored and have exhausted every other form of entertainment.


If you've read this far, then I can only thank you. 


Until next time, me drink beer.