What’s the Difference? Share your Side-by-Side (2021)

Apologize if this has been done and I overlooked. Has any done Old Rasputin Bottle vs Can? Only ask bc I noticed the can edition is actually being contract brewed by Gordon Biersch and wonder if there is any noticeable difference.

 

@jonphisher I’ll look for a glass pack this weekend with a close bottling date for investigative purposes! Guess I shouldn’t have been surprised but definitely was when I got home and noticed that canning language.

 

Here was the can description:
“Jet Black, Hop-forward, “Post-Lager”
Clean and drying with complex, noble hops that balance the refined delicate roast. A harrowingly gloomy and bittersweet take on a classic, minimalistic beer.”

I don’t know for sure where black Pilsner comes from. Its interesting if you look at dark lagers they tend to be categorized differently on different sites or labeling. It’s difficult to pin down the sub styles.

 

I think they're going for the style of black lager from Plzen, so anything from there would technically be a Pilsner.

 

Michael, FWIW I did not see any Black Pilsners during my visit to Plzen. Maybe I was not looking hard enough?

Na Zdravi

P.S. I am happy to report there are plenty of 'regular' Pilsners in Plzen.

 

Touche!

But to clarify, I'd guess it's more of a conceptual approach than a literal one. I'm sure there are popular black lagers available; and it's my understanding that the Czechs generally order them by gravity number and not style.

But outsiders will tend to approach things differently when it comes to describing what they're doing, sometimes bastardizing things in the process.

 

Below is an extract from my article (published on the MoreBeer website):

“But I like to learn Czech beer words and you might too. Basically the Czechs describe their beers by color and strength. First, let’s learn our colors:

• Pale = Světlé
• Semi-dark (Amber) = Polotmavý
• Dark = Tmavý (or Tmavé)
• Black = Černý

When it comes to beer strength, what we would typically associate with alcohol (ABV) strength, the Czechs instead describe the original gravity of the wort used to brew the beer. They have words for this but more commonly I have seen numbers in degrees Plato to describe the beers strength. In order of lower to higher strength:

• 10° or Výčepní
• 12° or Ležák
• 14° or Speciál (or Speziál)”

On a related note Susquehanna Brewing Co. produces a Black Pilsner they label as Pils Noir:

"Pils-Noir

Our beer brewing roots stretch from Northeastern Pennsylvania to the edges of the Black Forest. This Pils-Noir is our tribute to that heritage. It’s a twist on the classic pilsner beer, using a blend of Pale Pilsner and Crystal malts, naturally darkened with the classic Czech technique of decoction mashing. Finished with noble Saaz hops and Lager aging.

Style: Black Pilsner
Color: Nearly Black
Availability: Year Round"

https://www.sbcbeer.com/project/pils-noir/

It has been a number of years since I have seen a Pils Noir available for sale but my recollection is that this specific beer brand is on the hoppy side; more hoppy than any of the Tmavý Ležák (Czech Dark Lager) beers I consumed while visiting the Czech Republic.

Cheers!

 

Hah! You gotta admit, Pils Noir is kind of an awesome name.

 

Can you buy this beer in your area?

I have not seen Pils Noir in SEPA in many years.

Cheers!

 

Not that I know of. I'd probably remember a name like that.

 

Amburana is an awesome wood for dark beers. It only started coming into brewing stateside in the last 4 years, but I hope it takes off

Haven't tried that one but I did compare the scrimshaw which shares the same arrangement and I found the contract brewed version indistinguishable. It wasn't a true blind side by side though so maybe I should try that

 

Nice combo, I had the pleasure of Hop Venom when I was in Tacoma, liked it a lot, if available it would be in my rotation.

 

Did you get a chance to try Notorious, their triple IPA? Also a damn fine beverage. Haven't seen that in cans yet, though.

 

No it was on tap in a small little place that had a few taps plus takeout.

 

And now for something a little extra... in a Guinness Stout. After seeing the posts in the Guinness + Jameson's tasting thread, I decided to grab Guinness's Extra Stout after trying their Foreign Export and their regular Draught Stout in that thread. Side note: a quarter tablespoon of Jameson's in about 8oz of Guinness Draught worked quite nicely

Anyhow, what's so "extra" is the question. For one, the ABV is extra by just over a percentage point by volume. Given the packaging of the two beers, the difference in head is not a surprise, although I did see just a little bit of tan "rain" against the glass as the Extra Stout's head formed and settled.


Draught Guinness has a slight tangy note to its modest sweet roasted notes. The Extra Stout has a bit more power to its nose, with the tang turning to a berry-like note. The rosted note has a bit more of a recent char, or maybe more of a burnt crust toast note. Putting it another way, it's a bit more harsh, even fighting through the increased berry note. I actually like the Draught nose better - it's simpler and more subtle, but also more enjoyable.

Extra Stout flavor actually reminds me of the Draught Guinness from previously drunk glasses (this is the last of the four-pack). However, much like the nose comparisons of these two glasses, it's more intense. Dry roasted notes with an almost watery opening, there's a bunch of unsweetened coffee with the mineral astringent side that can come with that beverage. This mellows a bit as the beer moves towards room temps.

A sip of Draught Stout confirms my suspicions - these two have similar flavor profiles, and this beer is a weaker form of it. It is dry, with an unsweetened coffee main flavor profile. The mineral aspect is almost non-existent, though, thanks to the more timid flavor profile, perhaps. The nitro pour is smoother and softer, but comparing this aspect of feel isn't really using two oranges.

So, I like the nose of Draught, the bolder flavors of Extra, and the less bold feel (the dryness isn't as pronounced) of the Draught. Side note: the nitro adds softness, but also a flatness to extend the watery feel a little bit. I think different situations would dictate which I might choose, and I think alternating them could work decently for a session.

Which does beg...
Yes, together in a single glass, they do work quite well. So Draught works with Extra and Jameson's. Very versatile

The GF's notes, brief as usual (she wasn't paying attention and didn't know what she was drinking):
I started out liking the [Extra] more, but as it went on, I started liking the [Draught] more. The [Extra] seemed to have a little aspect of a "bad beer, not a lot, but a little like it."

 

Nice thorough job. There's an old phrase that goes "that's why they make chocolate and vanilla." But in this case it might be "that's why they make chocolate and a slightly different chocolate."


I totally get where you're coming from, though, and agree completely.

 

Yeah, this is the most similar I've had with two "different" beers' flavor profiles. I've had verticals that were similar. I'd guess there's a purpose to keeping much the same between Draught, Extra, and Foreign Export similar, and if so, they do a pretty good job.

I actually recently bought a few different dark chocolate bars with different cocoa levels to see the differences. The results somewhat paralleled the results I get from these three beers.

 

This is one that I thought the two were very similar. While they share some characteristics. I was wrong. When I lived on the beach allagash white was very popular in the area. But we did not see a lot of it. Ommegang Witte however we got a ton of all the time so I’d recommend it to those looking for allagash with the guise that they are identical.

they are not.

to keep this short and sweet.

ALLAGASH: Soft. Pale. Fluffy. Orange peel, moderate coriander, woodsy yeast with dried green herbs and anise flavors.

OMMEGANG: medium bodied, prickly carbonation. Not as soft. Tangy yeast. Lemon and orange peel, more prominent coriander, a bit hard on the tongue.

I liked Allagash a LOT more than Ommegang although I do like Ommegang house yeast more but overall experience goes to Allagash because Ommegang came across as too harsh like if u had vinegar on the tongue it leaves the tongue rough from the amount of citrus.

Allagash is the OG for a reason.