Beer #128 Ninkasi Tricerahops Double IPA

 
 
 

Ninkasi Tricerahops Double IPA

Name:  Tricerahops Double IPA

Style:  Imperial IPA

Brewery: Ninkasi Brewing Company  website 

Country:  USA

Region:  Eugene, Oregon

ABV: 8.80% Abv

How served: 22oz bomber poured into Dogfish Head snifter.         

My Overall Opinion: Very Good. 

I paired this beer with: Grilled chicken marinated with lemon butter marinated.  There is a split decision on this pairing,  the wife says that the flavors of the marinate and the finish of the beer clash & I say the pairing went well, could have been better, but still acceptable.

Tasted on:  Tuesday June 22nd, 2010. 

Note:  The beer poured with a fluffy one  finger head and left a small thin lacing on the glass.  The initial smell was sweet almost honey like, then I picked up some citrus/grapefruit.  The initial taste of this beer was mildly sweet from the malts, and then it finished with mild bitterness of grapefruits. Nothing over the top here, just a very well balanced beer.  It was much less “hoppy” then expected from a Imperial IPA, but not disappointed due to the excellent balance of this beer.  The mouthfeel was just a tad under a thin syrup and had a very nice carbonation level for this style of beer.   I would definitely drink this one again in the summer, fall, winter or spring.  I would have this beer with brunch, lunch, dinner or just by itself.

On the Label:  Tricerahops is double everything you already love in an IPA.  More hops, more malt body and a higher gravity define this Double India Pale Ale.  Fiercely flavorful, guaranteed to satisfy.

The ancient Sumerians worshipped the beer they made, praised the Goddess Ninkasi for the miracle of fermentation.  Beer is a staple of civilization.  Worship the Goddess. 

On their Website:  Tricerahops Double IPA

Hops, hops and more hops, combine with enough malt to make this a very balanced 8.8% beer. Floral and smooth, dry hopped for aroma, an outstanding Double IPA.

8.8%alc./vol. 100+ ibus. Always available in 22 oz bottles, and on draft.

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Beer # 127 Captain Lawrence Xtra Gold

Captain Lawrence Xtra Gold

 Name:  Xtra Gold

Style:  Tripel

Brewery: Captain Lawrence Brewing Co. website 

Country:  USA

Region: Pleasantville, New York

ABV: 10.0% Abv

How served: 750 ml bottle poured into a Rochefort goblet.         

My Overall Opinion: Very Good. 

I paired this beer with: Chipotle and cherry marinated wild salmon which was grilled.  This was a very nice pairing as this fish with its woodsy flavor match up with the sweetness & mild bitterness of this brew.

Tasted on:  Friday June 18th, 2010. 

Note:  The beer poured with a nice 2 finger head which dissipated rapidly and left a thin lacing on the glass.  The nose was floral and citrusy leaning more towards orange.  The taste started with the expected sweetness from a Belgian style triple with the citrus and spice notes.  You get a mild piney bitterness which help balance the sweetness of this ale from those “American hops”.  The mouthfeel was dry, thin and refreshing with a nice level of carbonation in this extremely drinkable brew.  Be careful as it is 10%abv, which you will not notice until you are done with the bottle.

Captain Lawrence Xtra Gold in tulip

Captain Lawrence suggested drinking this out of a goblet.  I did, but since I always enjoy my triples in tulips, I had my second glass out of a La Chouffe tulip.  I thought the presentation & the nose where superior when it was in the tulip glass.  The taste, maybe it was more psychological, also tasted much better in the tulip.   I say go with a TULIP GLASS instead.

Now which one looks better to you?

The one on the left in the LaChouffe Tulip or the top photo in the Rochefort Chalise?

I would say the Tulip, would you agree?  Now the better looking glass is up to debate, but I’m talking about the look of this beer.

 

 

 

On the Label:  GOLD MEDAL XTR

A GOLD “AMERICAN – BELGO  STYLE ALE”  GREAT AMERICAN BEER FESTIVAL 2008.  You are probably looking at this label saying to yourself; “American Tripel?”  Well I figured since we brewed this beer in the great State of New York, and we are using a copious amount of American grown hops to give this beer both its hoppy flavor and aromas, technically it can’t be called a Belgian style.  You hold in your hands my tribute to the great Belgian brewers, but brewed with a healthy dose of good old American Amarillo hops.  Straight from the Captain’s cellar to yours, so hope you enjoy.  Cheers, Scott Vaccaro 

On their Website: This beer is the result of the marriage between two very distinct beer styles; the Belgian Tripel & American IPA. We have taken the best qualities from both styles and allowed them to shine through. The fruity and spicy notes from the imported Belgian yeast strain & the pungent flavors and aromas of the American grown Amarillo hops flow seamlessly together to create this flavorful ale.  Straight from the Captain’s cellar to yours, we hope you enjoy.

SENSORY PROFILE: Enjoy in a goblet or wine glass. Tropical fruit and honey are the two biggest aromas coming from this lively brew. While the hop bitterness is not as powerful as an IPA, the hop flavor melds nicely with the fruity flavors created by the imported Belgian yeast strain used.

FOOD PAIRING: This beer goes great with roasted vegetables, fish and rotisserie chicken. And it can be used as a aperitif before dinner with shrimp cocktail.

Hops: Simcoe, Cascade, Amarillo
Malts: Belgian Pilsner Malt.
IBU: 33
ABV: 10%
OG: 19
Type of Glass: Goblet

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Beer # 126 Jolly Pumpkin La Roja

Jolly Pumpkin La Roja

Name:  La Roja

Style:  American Wild Ale

Brewery: Jolly Pumpkin Artisan Ales website 

Country:  USA

Region: Dexter, Michigan

ABV: 7.20% Abv

How served: 750 ml bottle poured into an Augustijn Grand Cru glass.       

My Overall Opinion: Very Good.

I paired this beer with: Smoked and grilled tilapia on a bed of couscous topped with a spicy fruit and tomato salsa.  I liked this pairing as the tartness of this brew played off the spiciness.  However the other day I had this same meal with Sculpin IPA & this IPA was a much better paring with this spicy & tasty dish.

Tasted on:  Tuesday June 15th, 2010. 

Note:  Poured with a nice 2 finger head.  The nose wasn’t as funky as I had recalled in the past and the only aroma I picked up was that of souring cherries.  The taste was mostly mildly tart cherries and then a mild sweetness followed in this very refreshing ale.  I enjoyed this brew today but I’ve had much better beer from Jolly Pumpkins & they are in the top 10 of favorite brewers in the USA.

On the Label:  Blend 5, 2008.  La Roja, an artisan amber ale brewed in the Flanders tradition.  Deep amber with earthy caramel, spice and sour fruit notes developed through natural barrel aging.   Unfiltered, unpasteurized and blended from barrels ranging in age from two to ten months.  Truly an ale of grace and distinction.  Please enjoy our beers in good health, Cheers & Mahalo plenty! 

On their Website: La Roja

An artisan amber ale brewed in the Flanders tradition.  Deep amber with earthy caramel, spice, and sour fruit notes developed through natural barrel aging.  Unfiltered, unpasteurized and blended from barrels ranging in age from two to ten months.

Year round production: 7.2% Alc./Vol.  750ml bottles – 12 case

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Beer # 125 Alpine Nelson

 

Alpine Nelson

Name:  Nelson

Style:  I.P.A.

Brewery: Alpine Beer Company website 

Country:  USA

Region: Alpine, California

ABV: 7.10% Abv

How served: 22 oz bomber poured into a Funky Buddha Lounge & Brewery pint glass.       

My Overall Opinion: Very Good.

I paired this beer with: Shrimp grilled with a spicy “chicken wing” marinade then sprinkled with a “secret” spicy seasoning salt.  Yummy!!  I would do this pairing again.

Tasted on:  Monday June 14th, 2010. 

Note:     As soon as you open up this bottle you get a whiff of citrus which keeps improving as it is poured into the glass.  As you taste this IPA you get a nice mildly bitter grapefruit taste followed by some mild sweetness from the rye which really balances this brew.  The Mouthfeel is light with mild carbonation, and the drinkability was exceptional.   This is a great everyday brew, especially on hot Florida days/nights and for pairing with spicy foods.   If you are looking for something with a bit more of a hop kick you should try out Alpines “other” hoppy brews, such as Double (Imperial) I.P.A Pure Hoppiness http://wp.me/pEFaj-al or if you dare their Triple IPA Exponential Hoppiness http://wp.me/pEFaj-ai.

On the Label:  This golden IPA has the addition of rye to enhance the flavor profile and gives it that “something special.’  We use Nelson Sauvin hops from New Zealand, prized for their white wine, fruity flavor.  The scent of fresh grapefruit greets you each time you lift your glass.  DRNK ALPINE ALE or GO TO BED! 

On their Website: Seasonal Beers- beers we brew as often as we can, but not all the time.

A Golden Rye IPA
An outstanding hop from New Zealand, Nelson Sauvin, is generously used throughout the brewing and dry-hopping of this unique beer. European rye is added for a smooth, malty addition to flavor. 1.065 OG 7%ABV  

Beer #124 Mikkeller Beer Geek Brunch Weasel

Mikkeller Beer Geek Brunch Weasel

Name:  Beer Geek Brunch Weasel

Style:  Imperial Stout

Brewery: Mikkeller website   This was Brewed at Nøgne Ø, Grimstad, Norway.

Country:  Denmark

Region: København

ABV: 10.9% Abv

How served: 500ml capped bottle poured into a La Chouffe glass.       

My Overall Opinion: Amazing

I paired this beer with: Nothing, had it as an after dinner drink, but would have been perfect for brunch too!

Tasted on:  Saturday June 12th, 2010. 

Note:   So I’m going to be tasting a beer made with weasel poop.  Well not really the poop, but the coffee beans which were pooped out.  Just hoping that the beans were cleaned 1st.   The beer pours very thick and dark (maybe the beans weren’t cleaned 1st) leaving a thin dark tan head. The nose was all espresso and dark chocolate.  The taste was of dark roasted coffee and dark chocolate and only a hint of the 10.9% abv.  The mouth feel was thick, smooth and rich. 

On the Label:  This imperial Oatmeal stout is brewed with one of the world’s most expensive coffees, made from droppings of weasel-like civet cats.  The fussy Southeast Asian animals only eat the best and ripest coffee berries.  Enzymes in their digestive system help to break down the bean.  Workers collect the bean-containing droppings for Civet or Weasel Coffee.  The exceedingly rare Civet Coffee has a strong taste and an even stronger aroma.   Brewed & Bottled By Mikkeller at Nøgne Ø, Grimstad, Norway.

On their Website: Brewed at Nøgne Ø, Grimstad, Norge.

This imperial Oatmeal stout is brewed with one of the world’s most expensive coffees, made from droppings of weasel-like civet cats. The fussy Southeast Asian animals only eat the best and ripest coffee berries. Enzymes in their digestive system help to break down the bean. Workers collect the bean-containing droppings for Civet or Weasel Coffee. The exceedingly rare Civet Coffee has a strong taste and an even stronger aroma.

Ingredients :  Water, malts, hops, yeast and Vietnamese ca phe chon coffee.

 Alc : 10.9% vol. Volume : 500 ml. / 1 PT .9 FL OZ

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Beer #123 HaandBryggeriet Wild Thing

 

HaandBryggeriet Wild Thing

Name:  Wild Thing

Style:  American Wild Ale

Brewery: HaandBryggeriet website

Country:  Norway

Region: Drammen

ABV: 7.0% Abv

How served: 500ml capped bottle poured into a St. Louis Premium glass.       

My Overall Opinion: Good

I paired this beer with: Nothing.

Tasted on:  Saturday June 12th, 2010. 

Note:   This beer was brew once.   It is Batch # 246 with a total of 2160 bottles & bottled on Nov 24, 2009.  This beer poured with a very large head, even with a slow pour to keep it under control.  The head did dissipate quickly leaving a nice lacing on the glass. The nose was nothing to brag about, maybe some light smoke, mild funk and a hint of cranberries.  The taste was all smoke to me, I couldn’t get any of the cranberry or currant taste, maybe I just have some weak taste buds. I felt like I was drinking a Rauchbier instead of a Wild Ale.  This brew was neither sour, tart nor sweet if that is possible.   I think this beer would be great to use as a marinade. It was drinkable, but not something I would look for in the future.  This is the 1st brew I’ve had from HaandBryggeriet which has disappointed me.

On the Label:  The Haand brewers- four guys making beer in their spare time, on an absurdly small scale- specialize in recreating old Norwegian farm beers.  Here’s one made with a variety of different grains, and some typical fruits from the region, handpicked by the brewers.  It is fermented by airbourne wild yeast, unfiltered, and unpasteurized.  Wild Thing, you make everything…groovy.  

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Beer #122 Russian River Supplication

Russian River Supplication

Name:  Supplication

Style:  American Wild Ale

Brewery: Russian River Brewing Company website

Country:  USA

Region: Santa Rosa, California

ABV: 7.0% Abv

How served: 375ml caged and corked bottle poured into a Delirium Tremens glass. (I love those pink elephants)       

My Overall Opinion: Amazing.  

I paired this beer with: Nothing.

Tasted on:  Friday June 11th, 2010. 

Note:  This is Batch 04×4.  This bottle opened with a champagne like “pop”.  It poured with a small fluffy head on my slow pour to avoid any yeast on my 1st glass of this beer.  The nose was slightly funky with some sour cherries.  The taste was well… amazing.  You first get hit with a mild puckering tartness followed with delicious sour cherries, and then I picked up some oak and maybe a tad of the pinot.   As for the Brown Ale, well I couldn’t tell what the base beer was if I wasn’t told.  This beer is extremely refreshing for a tart/sour beer and the mouth feel was well… mixed with a tongue twisting tartness and had a massaging action from the medium level of carbonation.  I am a huge fan of Lambics, Gueuze and Wild Ales and Supplication is, if not the top, very close to the top of my list of all time favorites in those styles.   This brew should age very well over the next 3-5 years, so I’m glad I have a few more bottles.

On the Label:  Supplication, sup·pl·ca·tion, n 1. To ask for humbly or earnestly, as by praying. 2. To make a humble entreaty to; beseech.

The beer inside this bottle took more than a year to make- a reasonable length of time for a fine wine, but not for beer.  This is, in fact, a brown ale aged in used pinot noir wine barrels.  During the barrel aging, sour cherries, Brettanomyces, Lactobacillus, and Pediococcus were added to each barrel, imparting a nice cherry flavor and sourness.  While most winemakers and brewers cringe at the idea of adding Brett and bacteria to their wine or beer, our brewer Vinnie Cilurzo embraces these unusual ingredients in beer, despite his winemaking background.  Ironically, Vinnie decided his winemaking days were through when he discovered it takes just twenty-one days to make beer.  Years later, it takes him over a year to make this beer!  Supplication is refermented in this bottle to create its carbonation – a process commonly used to make fine Champagne and sparkling wine. Spent yeast forms a thin layer of sediment in the bottle, adding yet another layer of complexity and flavors.  Pour slowly as to allow the natural yeast sediment to remain in the bottle.  

From their website: Supplication: Brown Ale aged in French oak Pinot Noir barrels with three strains of Brettanomyces, Lactobacillus, Pediococcus and sour cherries .

7.0%ABV / 1.064 O.G / 27 BUs

Silver Medal, 2007 GABF (Belgian-style Sour Ale)
Silver Medal, 2005 GABF (Belgian-style Sour Ale)

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