564. Brewery Vivant and New Belgium Lips of Faith Biere de Garde

So we’ve got both a collaboration beer and a Lips of Faith beer, all in one bottle. Did I also mention it is a biere de garde? Which, while not precisely a saison, is pretty much saison’s kissing cousin. Throw some chickens on the label, and this beer becomes downright irresistible, even before it gets opened. Who can fight that much confluence of goodness? Certainly not this crowd. While we’ve never had a beer from Brewery Vivant, if New Belgium says nice things about them, that’s good enough for us. And New Belgium? They’re pretty much golden around our way. We could chiggity-check the books for backing, but we’ll let this one stand on its own.

Lips of Faith Biere de Garde pours a clear, bright golden straw: with the long lasting white head, lacing, and profuse bubbles, it’s like liquid sunshine in a glass. The nose is juicy ripe fruit and citrus with pear and apple hints; there is a bit of husky malt hidden behind the yeast character followed by just the slightest hint of tartness, although that may be more of the yeast fruitiness. As it opens up, there is some creamy mustiness that borders on earthiness—you know, your usual Belgian rusticity in a glass. Flavors start sweet although the beer is very dry as a whole—the residual Pilsner candy sweetness gives way to fruit and a touch of bitterness in the middle, although the malt is in charge. In the finish, there are hints of lemon zest and dry cracker along with an impression of nuttiness. There is also some alcohol flavor and warmth, which increases as the beer warms, although so too does the juicy yeast character. The initial mouthfeel is creamy and dry; as it warms, the creaminess remains, but the dryness gives way to alcohol warmth and a slight sharpness in the back of the throat. While this is an enjoyable and certainly well-made beer, it could use better balance between the size and the flavors: as it warms, the subtlety starts to fade and the residual sweetness turns towards stickiness, and the juxtaposition between the dryness of the beer and the gumminess in the mouthfeel becomes uneven. Coupled with the increasing alcohol presence, this disjunction detracts from the overall impression of the beer—it comes across currently as almost a young and brash tripel. Part of this may stem from the style; Biere de Gardes are intended to age, and some of the rougher edges might disappear with time, but, well, we’re drinking it now. Still, something certainly worth trying—the quality is there, it is just young and rough around the edges. Sorry, we just couldn’t resist the sweet siren song of a new Lips of Faith beer any longer. You know y’all been there before, haven’t you? 

From the bottle: “Famous in Michigan for their Farmhouse Ales, our friends at Brewery Vivant introduced us to their Biere de Garde ale yeast strain. From there, we imagined a slightly tart, intentionally  dry beer with hints of bergamot citrus that pairs perfectly with French cheeses.”

ABV: 9.0%

(5/30/2013)

544. Founders Imperial Stout

I bought this either about one or two years ago—I can’t rightly remember which. Either way, that year or so has done nice things to this beer. It also gives us a chance to revisit Founders, which is always a pleasure. Our previous encounters with Founders include Nemesis 2010, Newaygo County Cherry, Devil Dancer, Pale Ale, KBS (as a bonus beer), Centennial IPA, Black Biscuit, Harvest Ale, and Breakfast Stout.

Founders Imperial Stout pours an inky—and I mean inky—dark chocolate brown with a very minimal cappuccino head. The head looks like the thin skiff covering you’d get on a cappuccino, and the beer itself is thick as well—you can see the small, tiny bubbles struggling to escape the viscous liquid, leaving only the barest sheen of an arabesque covering. The nose is chocolate, coffee, and roast (in that order), with the chocolate taking up much of the extra space around the other two. As it warms, a softer caramel sweetness starts to emerge from the chocolate, as does more of the soft roast character along with some cocoa. There may be some hints of tobacco and leather lurking as well. Flavors open with chocolate, coffee, and roast, lead into caramel and a slight roasted sour tang in the middle, and finish with a chalky mineral roast that lingers pleasantly on the back of the throat, slowly getting more alkaline as it fades before ending with cocoa. The mouthfeel is rich, chewy, and rounded, although the roast presence thins and cleanses the palate in the finish, smoothing the beer more than would be anticipated in the initial sip. Surprisingly little alcohol warmth or flavor anywhere to be found in this beer, although a touch emerges as the beer warms. The residual roast chocolate on the back of the throat is enjoyable; the roast might be a bit excessive in relation to the other elements of the beer—it is a bit one-dimensional in that regard—but again, it is not over the top. All in all, a smooth-sipping slow-drinking big beer, perfect for cold late fall/early winter evening. While this is not the best RIS we’ve ever had, it is certainly solid across the board.

From the Founders website: “Brewed with ten varieties of malted barley, this stout is smooth as silk, yet complex and rich in body. Serve this guy at cellar temperature. Put another log on the fire, sit back, and enjoy the friendship of this ultimate winter warmer.”

ABV: 10.5%
IBU: 90

(11/25/2012)

499. Founders Nemesis 2010

Nemesis is a beer Founders makes once a year, and every year (well, all two thus far) it is different; as it says on the label, “every batch diabolically brewed to decimate ordinary-average-run-of-the-mill tasting beer.” Sounds about right for Founders. Make it big, make it meaty, make it for Michigan’s brutally long winter. How else do you end up with a 12% beer with 100 IBUs? How else indeed! Fittingly, this is our tenth beer from Founders, including Newaygo County Cherry, Devil Dancer, Pale Ale, KBS (as a bonus beer), Centennial IPA, Black Biscuit, Harvest Ale and Breakfast Stout.

Described on the label as “anti-establishment ale,” Nemesis 2010 pours a rich deep chocolate with ruby highlights; it is crystal clear, albeit dark, and has just the waftiest skiff of tan foam with miniscule almost invisible bubbles slowly climbing through the viscous fluid. And, not surprisingly with the 12% ABV, this beer has visible legs on the glass. The nose is interesting—there is a fair amount of caramel and molasses mixed with spiciness, dark fruit, and chocolate, which simultaneously works and doesn’t work. I’m leaning towards works right now, but I reserve the right to change my mind. As it warms, alcohol also becomes evident, although more as a floral accompaniment than as anything distracting. Flavors start soft and delicate on the tongue, with first the light caramel and dark fruit—raisin, fig, and cherry—followed by chocolate as it heads into the middle. There is also a fair amount of bitterness in the middle, but it has to work pretty hard to fight through the viscous fluid and heavier flavors, although the hops could be the source of the spiciness in the nose—either that, or some rye malt. Bitterness is also evident in the finish, coupled with a fair amount of caramel sweetness; the effect is very similar to the bigger, thicker DIPAs and Imperial IPAs, including the light alcohol warmth, but the residual chocolate and nutty flavors set it apart. The body is thick and chewy, but at the same time surprisingly clean—I expected more stickiness from this big a beer. My guess would be the lighter effects are created by wheat or rye in the body that couples with the slight warmth from the alcohol to brighten the whole. Further warmth produces some sherry-like fruit and alcohol flavors that bring further lightness to the palate, mostly in the middle and finish, but also in the nose. To be honest, Nemesis 2010 is both darker and better than I expected—there is balance and subtlety developing in this beer that will be even better in another couple of years.

From Ratebeer: “The 2010 release of Nemesis is best described by our brewing team as ‘a dark barley wine that pours black with a subtle mahogany hue. Brewed with 5 malts and no shortage of hops for a pleasantly bitter booming flavor. Roasty and toasty with a multitude of tastes that melts on your tongue.’”

ABV: 12%
IBU: 100

(12/13/2011)

488. New Holland Hopivore Michigan Wet-Hopped Harvest Ale

Another fresh-hop beer. After all, it is the season, and I just can’t say no to all the new versions popping up everywhere I look. That’s right, I’m a fresh-hop mark. Or maybe I’m a fresh-hop john. Basically, whichever one is more offensive. Yes, I choose that one. You heard me. So take that, adverb boy. Because I’m ruffling feathers today. Mixing it up. Pulling the rope-a-dope. And no, I don’t know where this is going. But I like it. This is our sixth beer from New Holland (including the bonus beer, Envious) ; previous encounters include our short but passionate affair with a curvaceous bottle of Beerhive Tripel, El Mole Ocho, Dragon’s Milk, Golden Cap Saison, and Envious.

Hopivore pours a mix of orange and copper—it’s very harvest-y, I guess—with a thin eggshell head that reduces to a ring rather rapidly. Ah, alliteration, how I love thee. In the nose, there is a pretty even mix of malt and hops, with spice and pine on the hop side and biscuit and amber on the malt side. Flavors follow suit—there are toasted bread and biscuit malt flavors mixed with caramel sweetness in the front, coupled with a bright spicy hoppiness. The middle has an even pleasant bitterness that balances the malt character, leading to a rather balanced finish that features a touch of evergreen pine hop flavor before the gentle lingering bitterness that mixes with the dry biscuit malt character. The balance is nice, although the biscuit and caramel malt is too much in the front of the beer—the subtlety of the hop aroma and flavor is muted by the more distinctive malt characteristics. At the same time, the body is medium to light—much of the sweetness is in the taste, not the mouthfeel. This is a pretty decent beer, and certainly very drinkable (and enjoyable as well), but it is trying to do too many things at the same time. In looking to combine the fall harvest ale with the fall wet-hop beer, New Holland has turned two good beers into one that is muddled more than anything else. Either crisp up the finish of the malt character with a lager yeast and forget about the fresh-hop, or drop the harvest component and lighten the malt character in the body to showcase fresh-hop nuance and complexity. Either/or: don’t do both. I do love wet-hop beers, but most non-West Coast versions treat this style as more novelty than craft. Dammit.

From the bottle: “Michigan-grown hops are the story in this seasonal harvest ale. Hopivore is wet-hopped, with hops added to the brew just hours after harvest, creating rare, fresh flavors.”

P.S. That Farmhouse Hatter IPA you guys made was top-notch—it still stands as one of the best examples of a Belgian IPA that I’ve tried to date.

(10/28/2011)

472. North Peak Wanderer Session IPA

That’s right, bring on the session beers. North Peak is back, and it’s bringing me more of what I asked for—light, easy-drinkin’ interesting beers (more session beers!). Go Ron Jeffries, you crazed and inspired madman. As well, this is our third beer from North Peak; the last two were Diabolical and Vicious. And, yes, I’m referring to the beer. I once was lost, but now I’m found...

Wanderer pours a hazy golden tan—it looks bready in the glass—and has a generous white head. The nose is all American C hops, with citrus, grapefruit, and tangerine up front and smaller amounts of grass and spicy resin in the background. Also hiding behind the hops is a touch of biscuit and malt toastiness. Flavor follows aroma; the front is bready with a dry toasted malt character coupled with a light bitterness that quickly comes in. In the middle, the body dries out and a minerally, almost chalky bitterness comes to the front. There is also citrus and grapefruit hop flavor, although it is less prominent than in the nose, and the finish is dry (almost grainy) with a gentle lingering bitterness. The body is medium with a dry yet substantial mouthfeel, while the carbonation is bright but gentle; coupled with the hop bitterness, both contribute to the dry malt character of the beer. Wanderer has an excellent balance between malt and hops, and a depth of flavor that was a pleasant surprise—while small, there is still body and character to the beer. It is also bottle-conditioned, or at least that’s what the sludge in the bottom of the bottle would indicate. By far the best of the North Peak beers we’ve tried; I look forward to more of this one.

From the North Peak website: “More info coming soon...”

ABV: 4.2%
IBU: 45

(4/21/2011)

461. Bell’s Lager Beer

Bell’s is back. Again. That Bell’s just keeps coming round and around. After all, as the saying goes, when you ring it, school is certainly in session. And with sixteen different Bell’s beers under our belts, knowledge has been dropped. Our curriculum includes Batch 10000, 25th Anniversary Ale, The Oracle, Oarsman, Bourbon Barrel Hell Hath No Fury Ale, Batch 9000, Hopslam, Cherry Stout, Sparkling Ale, Winter White, Christmas Ale, Third Coast, Oberon, Octoberfest, and Two Hearted. I’d offer to stick around and help clean the mash tun, but that would just make me sound like a suck-up, and I can’t keep my rep by being no suck-up, can I?

Pouring a clear golden straw, Bell’s Lager has a white head than puts in a brief appearance before disappearing to a scant ring. It does, however, have the courtesy to at least leave some marginal lacing on the glass—consider it the beer foam equivalent of the “Hey, I ain’t here, but don’t you forget about me, you hear?” comment you tangentially get from that one annoying relative who never really fully goes away like you secretly hope they will. The nose is sweet malt and graininess with just a touch of corn, along with a light Noble hop bitterness that somehow always strikes me as a slight soapiness. Now, while I understand that a sweet corn soapiness might sound somewhat unappealing—after all, I doubt the idea for a sweet corn handsoap is currently being rushed into production—the nose is actually rather pleasant and, might I add, lager-like. Flavors start sweet and lightly bready, but also crisp. The middle dries out and the bitterness comes to the front, while the finish is clean and crisp with a lingering hop bitterness; while the bitterness is a bit high for traditional lager levels, it does work with the clean finish to close and round the beer effectively. As I proceeded through the beer, there was an ever so slight taste of lingering licorice on the palate as well. A bit of graininess emerges in the middle to accompany the bitterness, and there is also a slight return of the sweetness in the finish. The body does have a bit of substance to it, although the carbonation, along with the bitterness, lightens and cleans the finish. Bell’s Lager falls on the sweeter side of the lager spectrum, although the hop bitterness does give it the dry crispness found in drier, cleaner lagers. Overall, this beer is a solid winner. Both Elli and I have been enjoying the lagers of late—I think I feel a lager kick coming on. Stranger things have happened.

From the bottle: “As refreshing as a morning swim in a Great Lake, this brew is crafted with Pils and Munich malts. The pronounced hop character of this golden lager sparks thoughts of sandy beaches and rocky islands.”

From the Bell’s website: “Nicely balanced, Bell’s Lager Beer focuses on the flavors developed in the brew house, matching a crisp bitterness & distinctive herbal hop aromas to a simple yet firm backbone built from Pils & Munich malts. Following in the tradition of Bohemian-style pilsners, this beer spends a full six weeks maturing in the fermentation vessels. This extended conditioning period refines the overall flavor, highlighting the contributions of the malts & hops.”

ABV: 5.0%
OG: 1.050
Batch Number: 10006

(3/9/2011)

450. North Peak Diabolical India Pale Ale

That’s right, I’m officially back. Sorry for January. But I was having so much fun. Anyway, two in almost as many days from North Peak. And that’s nothing to sneeze at. If you missed it, which I’m not sure is possible, our last one from North Peak was Vicious. Grrrrr!!!!

Pouring a rich, dark copper, Diabolical is clear with an eggshell-colored head and a spicy herbal and citrus hop nose. I didn’t get much else in the nose, although Elli thought the malt character was a bit too juicy in relation to the hops—she called it “plump,” which I liked, so I put it in quotation marks to call attention to it. Flavors start with a light, dry malt sweetness that is quickly taken over by hop bitterness. The middle does have some biscuit dryness along with a bit of spicy and citrus hop flavor, but it all bows before the bitterness, which is the primary presence in the middle. The finish has a brief rise of caramel candy sweetness—brighter and sweeter than the opening, in fact—along with more of the bitterness from the middle, although it is a bit more subdued in the finish even as it lingers pleasantly on the palate. The mouthfeel is better than Vicious—it is more full-bodied and rounded—but the hop flavor is better in Vicious. The carbonation lends a creamy element to the body as well, and tames some of the sharpness from the hops. Again, a good beer, but nothing that really stands out. Although the label has a rabbit with horns on it that is totally awesome. That’s an easy Top 10 Best contender—behold the jackalope, my minions!

From the North Peak website: “The devil made us do it. From the ABV and IBU figures to the fiendish use of Cascade, Perle, and Willamette hops, Lucifer was whispering in our ears the entire time. Citrus and pine scents greet you and are followed by the sharp bitterness expected of an IPA. The beer’s true wickedness is revealed in the smooth Pale, Crystal 30, and wheat malts that surreptitiously broaden the beer’s appeal to more than just hopheads.”

ABV: 6.6%
IBU: 66.6%

(2/3/2011)

449. North Peak Vicious American Wheat IPA

Located in Traverse City, Michigan, North Peak Brewing Company is a side project of Ron Jeffries. Yes, I know other brewers are involved (Jon Carlson, Greg Lobdell, and Mike Hall—I can read the website). But I’m here for the Jeffries. I’m just sayin’. They do get an extra-special shout-out for using old school stubby bottles—reminds me of the days of Lucky and Rheinlander. We had Vicious with some Reypenaer 2-year gouda—not because we thought they’d be a match, or because we’re overly excited about food and beer pairings, but mainly because aged gouda is awesome, and we had just bought some. And it couldn’t wait.

Vicious pours a burnished copper with a thin white head; the nose is caramel and wheat—more caramel than wheat—coupled with spicy and resin hop aromas. There’s a touch of pine hiding in the back as well. It’s rather a pleasant nose, actually; the malt and caramel are well-balanced. Flavors start with a caramel malt flavor before moving into hop flavor in the middle—there is pine and citrus along with the spicy resin components of the nose. The finish has a bit of a gummy wheat flavor along with a healthy dose of bitterness that lingers, along with a touch of caramel sweetness. The body is a bit soft and flabby, although that could just be the wheat talking—but it does feel a bit uneven in relation to the hop profile. While Vicious avoids the slight sourness found at the end of other American wheat beers, it is not as balanced in the body as Gumballhead, for example. The carbonation does help give the beer a creamy mouthfeel. Overall, I like it, but it is not stupendous.

From the North Peak website: “Beware of beer. There, we warned you. The frothy head, and pungent, piney dryhopped scent (from Cascade and Amarillo hops) should alert you to the brew’s imminent attack on your senses. Next, Cascade, Perle, and Willamette hops will batter your palette [sic] with bitter ferocity. Finally, pale, Crystal (30 and 75), and wheat malts converge in a cloudy, thick body and give you a smooth kiss of sweet death—and leave you howling for more!”

ABV: 6.7%
IBU: 66.7

Why does this beer attack my painting tablet with bitter ferocity? What did it do? What’s next, my pets?

(2/1/2011)

440. Bell’s Batch 10,000

The last in a long line of delicious beers. Ah, Batch 10,000, I feel like I hardly know you and your previous siblings, and yet, you’re already part of the past. Before that tear of nostalgia blurs my eyes and makes me unable to type, I’ll note that we’ve previously tried a fair share of the beers from Bell’s: 25th Anniversary Ale, The Oracle, Oarsman, Bourbon Barrel Hell Hath No Fury Ale, Batch 9000, Hopslam, Cherry Stout, Sparkling Ale, Winter White, Christmas Ale, Third Coast, Oberon, Octoberfest, and Two Hearted. Fifteen, all told. If I was paid by the review, I’d have some extra quarters and dimes in my pocket. Hell, if I was paid at all, that would be a start. Well, besides in guff and smarm. I’m looking at you, McElfresh...

Batch 10,000 pours a rich, clear walnut with rosy red highlights; the head is tan and rather creamy. While the head does reduce to a bare covering over the course of a couple of minutes, a quick swirl of the glass brings another layer that exhibits equal staying power. A smoked malt aromas is the most distinct smell in the nose, although I can’t quite decide if it has a peaty undertone to it (later: yep, that’s peaty). There is also a touch of dark fruit and some hoppiness, along with lower levels of brown sugar, caramel, creaminess, and tobacco, but that smoke character is all up in it. As it warms, a slight juiciness emerges, but it is still under the master hand of the peat smoke aroma. Flavors start surprisingly dry and biscuity with a light residual caramel and herbal trace accompanied by smoked peat. The bitterness begins part way through the front before taking over in the middle, along with a dry mineral smoky and herbal medicinal flavor—the hop character is slightly reminiscent of Tröegs Nugget Nectar for the herbal hop bitterness, although the smoke makes this harder to pick out. Batch 10,000 has a lightly chalky and dry finish mixed with smoke, although there is a certain latent creaminess. There is also a noticeable alcohol tang that competes with the peat smoke and dry tobacco flavors of the finish for the last taste in the mouth. The carbonation bite in the final third accentuates the smoke flavors; other than that, however, the carbonation doesn’t do much besides contribute to the creaminess and slight silkiness of the mouthfeel—which is there, but hidden underneath the flavor smorgasbord. The mouthfeel is dry, but slightly chewy in addition to the silky viscous feel on the palate, and there is a fair amount of alcohol warmth, especially as it warms. Quite a complex beer; it will be interesting to see how Batch 10,000 continues to develop over time as the flavors blend and meld across the profile. Flavor-wise, there is a fair amount of Scottish Ale present via the peat smoke, but the dryness of the body places it elsewhere—or at least the dryness as perceived through the current alcohol, bitterness, and smoked components of the beer. As those shift and change, so to could the body. While at times a bit uneven, I am glad I tried Batch 10,000 young so that I have a baseline to compare subsequent bottles to over the next several years. After all, by then Bell’s will be on Batch 76,000 or something, and we’ll have all kinds of other delightful treats concocted by that master of chicanery, Larry Bell. I can hardly wait.

That’s our Larry! (Stolen from here)

From the bottle: “The last of the ‘Batch’ series. Thanks for all the consumers that got us this far.”

From the Bell’s website: “The last in our Batch series is being packaged today and tomorrow. While we are excited to free up some brewing space for other creative projects, the end of the Batch series marks a major milestone for us, and is a little bittersweet being the end of an era. Batch 10,000 reflects our homebrewing roots and was inspired by the last homebrew of the season. Our owner Larry Bell remembers going through his brewing supplies and making the last homebrew out of whatever malts and hops were left from his brewing months. With this being the motivation behind our last commemorative batch series beer, we combed through the catalogs of many malt and hop suppliers to source 100 different malts, grains, and other fermentables. This is balanced by the addition of 60 different hop varietals between the kettle and dry hopping. The resulting beer presents a deep, chocolate brown hue and offers roasted and caramel notes from the malts mixed with an assertive hop character. Feel free to drink it fresh, or vintage age it as you please. We lift our glass in appreciation to Bell’s drinkers who have helped us reach this moment in our brewery’s history. Cheers to you!”

ABV: 9.2%
Bottled: November 16, 2010

And what the hell is that creepy creature on the Bell’s 21 or older sign in page? The Evil Sith Lord of Bell’s? And no, I’m not talking about the picture above. Larry, you trying to kill my buzz? Stop that, dammit!

(12/16/2010)

429. Founders Newaygo County Cherry

Nothing says holiday cheer like fancy beer. And Founders is just the brewery to make that holiday cheer even more special. We had this beer on tap at South Park Tavern as part of their Barrel Aged Beer Fest. Previously from Founders we’ve tried Devil Dancer, Pale Ale, KBS (as a bonus beer), Centennial IPA, Black Biscuit, Harvest Ale and Breakfast Stout.

Newaygo County Cherry is Cerise that has been aged in a bourbon barrel. And let’s just say that the bourbon and oak comes through on this one. The body is a clear pale reddish tan color, with a slight spritzy head that is creamy (which could also be from the oak). Flavors are equal parts cherry, vanilla oak creaminess (or, in other words, American oak), and bourbon, which also describes the nose (although the body has a much better balance between the three than does the nose). Basically, it tastes pretty much like an alcoholic seltzer, although I do mean that in the best possible way. The strength is the simultaneous subtlety and complexity of the cherry flavor, particularly in relation to the oak and bourbon; I’d like a chance to drink this in conjunction with Cerise to better compare the two, although something tells me that won’t be happening anytime in the near future.

ABV: 7.0%

(11/20/2010)

419. Jolly Pumpkin La Parcela No. 1 Pumpkin Ale

Those of you who know me know that I’m not much of a fan of the pumpkin beer—something about an overabundance of spices and/or a mouth full of potpourri just doesn’t sit well with me. However, if someone is gonna pull it off right, it’s gonna be Ron Jeffries. So when I saw this beer sitting on the shelf, it was already in hand before that voice in the back of my head said “Wait, that’s a pumpkin beer.” But before I had a chance to say something, some other voice responded “Yeah, but it’s a Jolly Pumpkin pumpkin beer, fool. That’s money in the bank.” That’s right—bring on the funky pumpkin. This is our sixth Jolly Pumpkin beer; we’ve had Oro de Calabaza, Baudelaire IO Saison, Bière de Mars, E.S.Bam, and La Roja.

La Parcela pours a hazy toffee-colored tan with an abundant and mousse-y eggshell head. The nose has a hint of the spices referred to on the label—I get nutmeg, cinnamon, all-spice, and possibly cardamom—but there is also a light funky barnyard backdrop that, coupled with a touch of citric brightness, blends well with spice aromas. Flavors start sweet but dry, with a slight emphasis on the spice in the front before the funky flavors come to the forefront, mixing well with the low levels of citric tartness. The lively, bright, and effervescent carbonation helps blend spice and funk, leaving lingering nutmeg and barnyard flavors in the finish along with some citric tang and light mineral touches. La Parcela has a medium to light body, and, as noted, bright, popping carbonation, while the mouthfeel is spicy dry funkiness. This is easily the best pumpkin beer I’ve ever had; the combination of sour funkiness and light spicing works amazingly well, and the balance is phenomenal. I wonder if the funky characteristics would continue to develop over time—I may have to buy a second bottle to sit back and find out.

From the bottle: “OK, so the joke was Jolly Pumpkin doesn’t brew a pumpkin beer. Well, now we do. Just this one. Packed with real pumpkins, hints of spice, and a gentle kiss of cacao to liven the soul. An everyday easy way to fill your squashy quotient. Guess now folks will have to find something else to joke about...”

ABV: 5.9%
Batch 611
Bottled: 8-18-2010

Funk-y Pump-kin!

Clap! Clap! Clapclapclap!

Funk-y Pump-kin!

Clap! Clap! Clapclapclap!

(10/14/2010)

417. Bell’s 25th Anniversary Ale

Bell’s keeps bringing it. Just like the Wu Tang—again and again. We’ve had more Bell’s than you can shake a stick at—well, I guess we could still shake a stick at them, but it certainly wouldn’t intimidate them or scare them away. You can just add this to The Oracle, Oarsman, Bourbon Barrel Hell Hath No Fury Ale, Batch 9000, Hopslam, Cherry Stout, Sparkling Ale, Winter White, Christmas Ale, Third Coast, Oberon, Octoberfest, and Two Hearted. Woot.

25th Anniversary pours a clear reddish orange burnished copper. There might be an almost purplish hue in the light coming through the glass, but that could be imaginary via the smells I am also picking up. The ivory head has a presence with some lacing, but does quickly become the scantest minimal layer across the top of the beer. My sniffer says that this beer has some of the same grape candy smell that was in the Christmas Ale, although more subdued; there is also some rich caramel malt sweetness and brown sugar, but grape is the dominant aroma. Flavors start fruity and malty, giving way to a drier biscuit malt and grape flavor in the middle, along with minimal amount of bitterness. The finish is sweet, and slightly sticky, with a touch of alcohol flavor that leaves a slight warming sensation on the palate. 25th Anniversary Ale has a chewy, bright but viscous mouthfeel until the finish, where it does become a slight bit sticky. The alcohol warmth is light but noticeable—I’m guessing that a bit of aging would lessen the brighter alcohol flavors and build the malt and fruit complexity, mellowing and marrying the elements across the profile. After all, it does taste a wee bit young. The carbonation is medium, bright enough to end the beer on a lighter note, but not enough to completely minimize the heavier malt feel on the palate at the end. Nonetheless, like all things Bell’s, a solid and enjoyable beer.

Picture “borrowed” from...

From the bottle: “We started in 1985 with a soup pot, a dream, and quite honestly a prayer. Thank God we made it! Please enjoy this special ale made with Michigan grown barley malt and celebrate with us.”

From the Bell’s website: “Celebrating 25 years of brewing, this strong amber ale carries on our tradition of flavorful, balanced beers. Brewed with 100% Michigan-grown barley, 25th Anniversary Ale starts with caramel & light toffee flavors. These are paired with generous kettle & dry-hop additions, yielding a crisp, assertive bitterness and hop flavors ranging from citrus, floral, and piney notes.”

ABV: 8.5%
OG: 1.084
Batch Number: 9871

Party at Larry’s house?

(10/5/2010)

416. New Holland Beerhive Tripel

Another from New Holland’s High Gravity Series, this one with honey and ginger combined with the Belgian Tripel format. This puts our running New Holland total at five: we’ve weighed in on El Mole Ocho, Dragon’s Milk and Golden Cap Saison, plus the magical bonus beer, Envious. Don’t be envious of the bonus beer. We don’t want no hating here.

Beerhive pours a bright, clear, buttery burnished copper with red highlights. The nose is a combination of juiciness and creamy perfuminess with a touch of both honey and ginger in the background. Some light fruitiness emerges with warmth, along with smaller amounts of spiciness, while the head is a creamy tan color. While it reduces to a thin cover, it does lace the glass decently. Flavors start sweet, with candy and honey in the front before moving into slight spiciness in the middle. There is a nice ginger tang in the turn to the finish that merges well with the slight carbonation bite, and the ginger spiciness (as distinct from the spiciness in the middle) lingers lightly on the palate. Beerhive has a medium body with a bright, effervescent mouthfeel; there is a slight alcohol warming in the finish, although it is slightly masked by the ginger spiciness. An interesting beer, but not as nuanced as we would have liked; the nose was more impressive than the flavors in the body, which were a bit flat across the spectrum. The ginger is still the prevalent flavor at this point; while we enjoy ginger (and I especially do), a beer this big needs more complexity—a lot of the Belgian characteristics from the yeast seem to be absent in the body, although somewhat present in the nose. Maybe another year or two would help, but as is it is not super-exciting.

From the bottle: “Little John’s local bees create a wildflower-honey which lends a sweet, earthy complexity to this traditional style beer. A snap of ginger provides a refreshing finish.”

ABV: 8.47%
OG: 19° P

(10/2/2010)

410. Bell’s The Oracle DIPA

Another oddity and rarity from Bell’s; this was one of Belmont Party Supply’s special releases for Dayton Beer Week (I believe it was Friday). So I sat on it for a week or two. So sue me. This is also the beer that makes it a full baker’s dozen from Bell’s: we’ve tried Oarsman, Bourbon Barrel Hell Hath No Fury Ale, Batch 9000, Hopslam, Cherry Stout, Sparkling Ale, Winter White, Christmas Ale, Third Coast, Oberon, Octoberfest, and Two Hearted. I told you it wouldn’t take us long...

The Oracle pours a clear caramel copper with a light ivory head that leaves more lacing on the glass than one would initially suspect. The nose is very hoppy, with spicy, resin, pine, and evergreen dominating, and there is also some fruitiness buried in the back—primarily apple and pear—and some caramel malt. The apple and pear in the nose disappears rather quickly, leaving the hoppiness to run rampant. The Oracle opens with a dry caramel sweetness that is quickly overtaken by hop flavor, even in the front—spicy and resin hop flavors quickly come in on the caramel, and run into the bitterness of the middle. There is a fair amount of pine and evergreen hop flavor that comes out in the middle along with the bitterness, with both the spicy and resin flavors carrying over from the front and running on into the finish. The finish has a small amount of malt sweetness that re-emerges in the finish—more candy than caramel—that works well with the spicy bitterness that lingers on the palate. There is a bit of grassiness, but it works well overall with the beer—nothing distracting. The medium to heavy body easily hides the higher alcohol content—there is only a slight touch of warmth at the end, and even that could still be from the hops—while the carbonation is medium. Along with the hops, the carbonation helps dry out the beer and get it to finish smooth on the palate. The Oracle has a different hop profile than most Bell’s beers—spicier and with more resin and pine than either Hop Slam or Two Hearted. Nonetheless, an excellent and well-balanced beer that makes for smooth and easy drinking. Probably too easy, which is another way of saying this beer will bite you in the ass if you’re not careful. But damn good drinking.

From the bottle: “A double IPA that is sure to make you as all-knowing as Pythia. It’s just a matter of interpretation.”

From the Bell’s website: “Our take on the West Coast-style Double India Pale Ale, The Oracle places hop intensity first & foremost, making only the slightest concession to malt & balance. The fireworks start with the floral aromatic punch of two separate dry-hop sessions with Amarillo and NZ Pacific Jade. Resinous, citrusy hop flavors mixed with aggressive bitterness from a massive kettle addition deliver on that aromatic promise.”

ABV: 10.0%
OG: 1.088

Batch Number: 9901

(9/7/2010)

404. Bell’s Oarsman

And in a not so surprising turn, we’re doubling up on the Bell’s. It’s nice to see Oarsman in the bottle, since if it has been in the bottle in the past, we don’t recall seeing it. This beer gets added on to the long list of delightful and delicious Bell’s products we’ve sampled in the past: Bourbon Barrel Hell Hath No Fury Ale, Batch 9000, Hopslam, Cherry Stout, Sparkling Ale, Winter White, Christmas Ale, Third Coast, Oberon, Octoberfest, and Two Hearted. We’re officially one short of a Baker’s dozen...not that it will take us long to sort that one out...

Oarsman pours a lightly hazy straw with a clean white and persistent head. The nose is slightly sour—more lactic than acetic (as it should be)—with some mustiness mixed with the low levels of dry malt biscuit or bread aromas. Flavors start with a mix of sour and grainy malt—it is tart and dry on the palate. The middle sweetens slightly, and coupled with some of the bright carbonation, is lightly spritzy on the tongue. There’s a slight creamy tang in the turn towards the finish, which is marked by more of the lactic acid (albeit lightly) coupled with a cleaner finish than I expected. Some of the graininess also returns in the end, but here it has more of a lager-like mouthfeel and taste to it, although Oarsman does end without the of the hop bite you’d find in a lager. Instead, there is light sour tang that leaves the mouth fresh and clean feeling. The light body and bubbly carbonation help round the beer, making it very clean, bright, and enjoyable. Oarsman is a refreshing beer for some late summer drinking—on those hot muggy afternoons, it will leave your mouth feeling crisp and invigorated, although the rest of your body will have to suck it up and take the heat. Either that, or head inside for AC, you big pansy. Oh, and we’re making Oarsman the first Top 10 Best Label contender for the year.

From the bottle: “Buoyant, tart and refreshing from using traditional sour mash methods. Great for you and your crew.”

From the Bell’s website: “Designed as a flavorful session beer, Oarsman Ale uses a classic German brewing technique to impart a light, refreshing tartness. Oarsman Ale grew out of a desire to explore the tradition of session beers, trading intensity for finesse while still creating a worthwhile experience for the taster. The grain bill includes a healthy portion of wheat, while light hopping lend citrus & herbal notes to the aroma. Fermented with Bell's house ale yeast, Oarsman comes in at 4.0% alcohol by volume. Rather than being the dominant flavor note, the tartness in Oarsman takes on more of a palate-cleansing role, making it perfect with meals or purely on its own.”

ABV: 4.0%
OG: 1.040
Batch Number: 9861

(8/29/2010)

403. Bell’s Bourbon Barrel Aged Hell Hath No Fury Ale

We’ve been waiting for this beer ever since Jason at the Trolley Stop told us he was getting a keg of it in. After all, Hell Hath No Fury is yummy by itself, so dumping a batch in bourbon barrel should only lead to better things, right? This beer (and all of the other Bell’s beers on tap tonight at the Trolley) was part of the Dayton Beer Week festivities leading up to AleFest on Saturday. The highlight for the week thus far, however, still has to be Aaron setting the Trolley Stop’s pink elephant on fire. I mean, let’s be honest—that’s gonna be a hard one to top. Burn, baby, burn. Sorry, Fletcher.

Our previous encounter with Bell’s includes Batch 9000, Hopslam, Cherry Stout, Sparkling Ale, Winter White, Christmas Ale, Third Coast, Oberon, Octoberfest, and Two Hearted.

BB Hell Hath No Fury pours a dark rich chocolate brown that is extremely clear; the head is tan and begins by covering the beer, but quickly reduces to a ring. The nose has a nice mix of dark malt sweetness, vanilla, dark fruit, and oak—there’s hints of molasses, plum, and fig as well as dark candy and bit of bourbon. To be honest, there is much less bourbon aroma than I expected, which is nice—it is subtle, rather than overpowering. Flavors follow much of the nose; vanilla flavors are present across the profile, but in subtle and balanced ways. BB Hell Hath No Fury opens with molasses, brown sugar, and Belgian candy mixed with vanilla; the middle shifts into dark fruits, primarily plum, fig, raisin, and a general stone fruit flavor—something like black cherry. The shift into the finish has an oak tannic bite that allows the bourbon flavors to emerge out of the dark fruits. The closing flavors are a mix of bourbon, vanilla, and brown sugar mixed with oakiness that lingers on the top of mouth and the back of the throat. There is some warmth in the mouthfeel; the body is medium to heavy, but not cloying or sticky. Instead, it is clean, vinous, and slightly drying on the palate, specifically as the tannic oak flavors emerge in the final third. An alcohol bite comes out as the beer warms, as does an increased oak tannic bite. The carbonation is medium-low, which does allow the complex array of flavors to sit on the tongue for longer periods of time. I did like the oakiness coupled with a lighter beer style (well, lighter compared to most oak-aged beers, which are stouts), as it makes for easier drinking—the kind of drinking that tends to get me in trouble. BB Hell Hath No Fury is an excellent beer—I’m glad we got a chance to sample it. I only wish we could get our hands on this on something of a more regular basis. Nonetheless, thank you Larry Bell for another delicious, delicious beer. Oh, and this one is hands down a Top 10 Best Label contender. It still makes me giggle...

Photo from here.

From the (new) Bell’s website: “Originally conceived along the lines of a Belgian Dubbel, Hell Hath No Fury Ale morphed during development into something entirely different. Blending a pair of Belgian abbey-style yeasts into a recipe more akin to a roasty stout, Hell Hath No Fury Ale offers up warm, roasted notes of coffee & dark chocolate together with the fruity & clove-like aromas.”

I think there should also be a special entry from my dream journal here, but that might get a bit too creepy. My bad.

ABV: 8.4%

(8/26/2010)