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Phoenix Kentucky Komon - New Albanian Brewing Company - Pizzeria and Public House

Not Rated.
Phoenix Kentucky Komon
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BA SCORE
-
no score

3 Ratings
THE BROS
-
no score

(send 'em beer!)
Ratings: 3
Reviews: 3
rAvg: 3.91
pDev: 12.02%
Wants: 3
Gots: 0 | FT: 0
Brewed by:
New Albanian Brewing Company - Pizzeria and Public House visit their website
Indiana, United States

Style | ABV
California Common / Steam Beer |  ABV ?

Availability: Rotating

Notes/Commercial Description:
No notes at this time.

(Beer added by: hiikeeba on 06-19-2008)
Beer: Ratings & Reviews
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Ratings: 3 | Reviews: 3 | Display Reviews Only:
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hiikeeba

Texas

3.58/5  rDev -8.4%
look: 4 | smell: 4 | taste: 3.5 | feel: 3 | overall: 3.5

I have been looking forward to this beer for a while, I have been trying to brew the beer for a while and never had an idea of what to shoot for. It's not quite a steam beer, but in the same category in Wahl & Henius' Handy Book of the Brewing Trades published in the late 1800s.

A- Black with a thin tan head

S - Malt with some hops.

T - Starts smooth, then the anise/licorice flavor takes over. Finishes tart on the back of the tongue.

M - Average.

D - By the end of the glass, I could have had another. It is an acquired taste, to be sure.

Serving type: on-tap

06-19-2008 01:32:15 | More by hiikeeba
Photo of BEERchitect
BEERchitect

Kentucky

3.58/5  rDev -8.4%
look: 3 | smell: 4 | taste: 3.5 | feel: 3.5 | overall: 3.5

While it's unclear whether the sour mash technique of Kentucky Common Ales informed sour mash bourbons of the late 18th century or vice versa, it is clear that today's brewers see promise in the resurection of these obscure and often notorious types of beer.

With low carbonation and terse with head character and lace, this dark brown beer shows a deep garnet sheen with bronze laden edges. The appearance borrows aesthetic attributes from both Brown Ales and red wines.

Tartness and malts hit the olfactories with a combination of berries, nuttiness, cherries, chocolate, crabapples, thin caramel sweet notes, basalmic, leather, tobacco, and sandalwood. Very complex to say the least, but with the low-lying bubbles, the carbonation leaves the aromatic blend with only moderate strength.

The complex makeup of the beer continues in taste. A delicate interplay of sweet and sour chase eachother across the palate with the thinness of corn sugars, fructose, powdered sugar, citric acids, thin caramel, and acetic notes acheive balance and variance while the peripheries of savory basalmic, leather, sandalwood, and tobacco reinforce the rich aged character. Lightly metalic with copper and with light bitterness late, these make only minor impact to taste; relying on the sweet-tartness to shape the impressions of flavor.

High attenuation and low carbonation, allows for a fleeting early creaminess but then, the thin and somewhat watery feel lays firmly on the tongue and coats the mouth with light residual sweetness and acidic tartness with light astringency. Not idealic dry to finish, the intensity of tartness provides the clean finish that's expected from Flemish Sours.

An odd beer to classify indeed. There's a flavor spread that is very reminescent of Belgian Strong Dark Ales and Dubbel Ales, but with the tartness that's similar to Flanders Oude Bruins but not quite as intense. The nil carbonation and mildly oxidixed notes hark towards real cask contintioned and drawn English Old Ales. With all this going on, the beer is remarkably smooth and drinkable.

Serving type: on-tap

07-27-2011 15:41:26 | More by BEERchitect
Photo of shbobdb
shbobdb

Indiana

4.58/5  rDev +17.1%
look: 4 | smell: 4.5 | taste: 4.5 | feel: 4.5 | overall: 5

I'm not one to score a sample from a beer fest, but I hung out at the tent for a while and I'm pretty confident that I had at least three pints of this stuff. I'll let that sink in, I had three pints of this stuff at a beer fest -- saying that I would rather be drinking this one particular beer as opposed to the hundreds of other beers at the fest ought say something.

The beer itself looks like a standard tawny porter, maybe a brown ale. Somewhere in between those two. As I would later explain to another fest goer, it is like a good poker bluff: you think you are getting something, but you get something else instead. The beer has a nice chocolate and toffee thing going on coupled with a nice cracker-like presence from the six row. The malt-based experienced is topped off with a nice adjuncty mix, some corn for sweetness and some rye for one heck of a smooth mouthfeel.

But this beer isn't about the malt, it is about the sour mash. For those unfamiliar with a sour-mash, it adds a depth of flavor that isn't normally found in lightly soured beers. There are dark, sour cherries, balsamic, corpse, rotten vegitables -- the list goes on. This is some decayed shit, but the notion of decay is tempered by the whole beer. The sourness is very different from Flanders Reds, Browns, Lambics, what-have-yous, it is a sourness unique to the sour mash.

This sourness, which I really think is predominated by sour cherries, marries with the chocolate and toffee of the malt to produce a sublime drinking experience.

I'd recommend this beer to anybody. Phoenix indeed! May many more beers rise from these ashes!

Serving type: on-tap

06-22-2008 00:05:47 | More by shbobdb
Phoenix Kentucky Komon from New Albanian Brewing Company - Pizzeria and Public House
- out of 100 based on 3 ratings.