New Beer Sunday (week 558)

What's with the flamingos?

 

PseudoSue did that for me. When it comes to hoppy brews.

 

Yeah and only 6 check ins on Untappd. Not a lot of folks are going to get to try it. Tis a shame.

 

It is funny you should mention that. My first reaction to PseudoSue was that it smelled Amazing...then the flavor comes in and it's just like any other Mid-West Citra Hopped Brew.

 

For sure, it twas tough for the taste to match the smell.

 

Its an excellent story about a great political and branding campaign of the 1970s, and they are legendary in Madison. One of the dudes went on to create Mystery Science Theater 3000.

http://www.morethancurds.com/2013/03/pail-shovel.html

Really entertaining stuff. @drtth @Todd @JackHorzempa @utopiajane @cavedave

 

Ommegang Rosetta

Let's make it a three beer sunday today. Ok I am deliberately putting this beer between my other beer and my first beer. Why? Not because the brewer was a woman and not because she was formerly with Leifmans who makes kriek that has gone into Ommegang beers before. I am doing it because I have noticed a difference in how Ommegang is represented on my local grocery shelf. I also noticed a difference in the styles they are making I am missing hennepin in four packs and frankly everything Belgian seems to be disappearing in favor of American styles which I can get from anyone. I am not known for being diplomatic.

OK Rosetta is a lambic and the word kriek means cherry.

Pours orangey brownish with golden hues in it. Then you will ntoice a blush from the cherries. No tint in the head. Good clarity fast falling head. No hops no diacetyl.

Big cherry scent! Ripe plump black cherries. It's not straight up barnyard but what is missing from all ommegangs american beers is funkiness. This beer is earthy. A little twang like a sourish scent on the nose. Wet hay a touch of cracker, a little bit of funk that actually tickles the nose. Berries, airy wood.

Taste is cherries with a little bit of wood. Light body moderately tart cherry taste backed by a tasteful bit of funk. No diacetyl. Finishes with a good bit of sour to to augment flavors but shows me no vinegar notes. Fruit is sweet, succulent and while this does not make you pucker in a big way, it gives slight acidity that creates exactly the right amount of tension on the palate. Easy enjoyable and fruity beyond my expectations. As it warms it will show you more barnyard but never gives itself away. If you remember from other discussions the historical style point to sours can be found in the milder sours not in the newer ones. Many people have said this is more an oud bruin I disagree as it has no dark fruits in it . Steady mouthwatering and not as sour as warheads or as many american sours. Simply makes you pucker a tiny bit like a sweet kiss. Earth and black cherry lingers as it dries. Funk tries to outlast the cherries and as they vie for the last moment it is the cherry that has the last word. Juicy. Low warming quality in the finish. A tiny bite form bubbly carbonation. This is a more delicate approach to sour in beer than the "americans' usually have. malt actually begins to smell breaddy as it warms . A dark soft bread with sweet cherries in it. Impeccably balanced and quite delectable. Crisp , spicy and finishes with pepper. That pepper is important. Just enough acidity to keep tension on the palate and the mouth watering for more. Not too sweet.

Excellent.



Girls just wanna have fun
Cheers.

 

Good morning New BSers and welcome to a sunny Sunday, probably one of the last before January here in NW PA. We get about 50% of our yearly sunny days in the winter - good for the SADS but would be more useful in warmer weather. @cavedave, thank you for your illustrious alliterative introduction, an excellent job as usual. Sounds like the recycling in your area is really going strong - you need a strong beer to keep up! But since you're there and I'm here, I'll drink one for you - it says so on the label:



This is another in @SebD's ongoing efforts to educate me in the nuances of Ontario's and sometimes Quebec's fantastic beer culture! A pretty darn good RIS from a brewery that pride themselves on not making strong beer - "Our goal is to produce full flavoured beers with alcohol contents less than 5% for today’s population concerned about over indulgence."
Kind of hard the reconcile with the reality of this beer, methinks.

Anyway,
Undated 500mL bottle at 42 degrees into a hand washed and dried snifter, allowed to warm to 50 degrees
Received in a trade with @SebD
Aroma of roasted malt, lasts entire glass but weakens
Head small (< two cm, aggressive pour), light brown, frothy, diminishing to irregular two to nine mm frothy ring and partial frothy layer
Lacing good – partial rings of tiny bubbles
Body dark brown/black, opaque
Flavor of roasted malt and molasses which balance each other, ends just slightly bitter; no hops, no alcohol, no diacetyl
Palate medium/full, creamy, soft carbonation

Appearance 4, Aroma 4, Flavor 4.25, Palate 4, Overall 4. Rating 4.1, rDev +11.4%

What can I say? The sweetness of the molasses balances the bitterness of the roasted malt to make a brew that is dangerously poundable - I can see drinking several of these and then driving into Lake Ontario.

Prost!

 

Tell me more, tell me more!

 

Greetings again friends,
It's raining, a bit warmer, but so far this Fall has been very cool...I love it! Kingfishers, Great Blue Herons, some new diving ducks I'm working on identifying; this urban place is alive. My son saw a herd of deer, nearby, in the Guilford College woods (where he lives), he said maybe 20, and I've spotted them before. It is a beautiful thing to see large mammals able to thrive and survive in such a protected and urban locale. The Guilford Woods were a staging point by local Quakers as a fundamental piece of the Underground Railroad, getting slaves to points north, long before the Civil War. I believe it to be a sacred place and know of a few spots that on occasion literally make your skin crawl. I really don't know what it is, but it is powerful!
Today's beer is Steel String Brekkie Stout. My son brought this by to have with turkey burgers on Thursday evening. It's from a small brewery in Carrboro, N.C., that abuts Chapel Hill. It has a beautiful aroma, but not a bunch of coffee. It's a good beer, but light for a coffee stout, only a month old. Maybe it needs more time in the bottle. Big roasty flavors that give way to an almost sour edge, that fall away quickly with a true acidic nature. I would dink this one again, no problem, but my son said the draft version was far superior. Martha is making pumpkin soup and eggplant parm for the week.
Oh boy!

Here's an oldie and a goodie that is a solid memory-piece.

 

You've been busted by the Department of Redundancy Department!

 

Today is my favorite day of the year -- my birthday. My new beer choice was a no-brainer. I will be celebrating today and look forward to watching the World Series tonight. I'm also on vacation for the next 8 days so there's a lot of reasons to relax on New Sour Plum Abbey Ale Sunday!

Uinta Sour Plum Abbey Ale clocks in at 7.6% ABV.

I have been thinking a lot about how I review beer. I always start with Look and it annoys me. I'm generally not ready to describe Look until I'm about half-way done with the beer because I like to see how the head settles and what the lacing does. Not a big deal, just something that's always been on my mind.
I
Aroma: Perhaps it's the Belgian yeast, but the first thing that tackles my nose is a prominent wood barrel note, and by that I mean a sour vinegar aroma. Underneath that I get tons of tart -- ripe plums with an earthy vine note.

Taste: Less vinegar, more tart. This is a good thing. The fruity complexity of this is pretty narrow with plum being the main component but there's a green grape component here as well. The finish reminds me of aged bourbon barrel wood.

Look: The body is slightly opaque and rust colored. A tan head recedes to a collar around the edges with minimal lacing, if any.

Mouthfeel: Medium bodied and dry.

Overall: Again, I tend to always review styles out if my wheelhouse, but this beer is what I'd call simple yet satisfying. The ABV is just about perfect. Another example of how a beer gets better as it warms. A lot of vinegar and wood transitions into sour plum and green grape tart.

*Halloween theme music*
Michael Myers says ... Go Royals!

 

I know. I've driven through the neighborhood and seen yards clouded with them. I think it has some church and special event significance.

 

Thanks for the link - just great!

 

"It's like Deja Vu all over again." Repeated repetition requires redundant re-coverage.

 

Yeah, I was thinking Yogi too.

 

You can say that again!

 

I can't wait till that one hits NJ; we seem to be a month late for a lot of beers. I also shop in NY, but the store I go to decided not to carry it yet because there's just too damn much beer as it is. Sign of the times, I guess...

 

this is an apa from Pollyanna in lemont ill.
5.4 with 45 ibu's
pours what I consider deep straw with a small head that ends up a ring
only slight citrus but pungency and pine notes




definitely lower bitterness, but piney and dominant grapefruit notes! good beer!
carbonated feel with that grapefruit finish .not much sweetness with this beer at all.

4/5 4/5 4/5 3.75/5 4/5