I like my smoked beers intense, but even by my standards this Smoky George Kraftbier is a bit extreme. It needs the elevated abv to have some malt body noticeable. Not quite balanced, but quite the flavor bomb.
Compared to e.g. a Schlenkerla Märzen, which I think is 100% smoked malt, how do they get all that flavor in here? Artificial smoke aroma? @beersofmastodon#craftbeer#beer#Rauchbier
This is a "Dubbel"-style #beer from the Maredsous Abbey ("6"), from 1984! 40 years of aging have resulted in lots of #oxidation, with strong apple syrup aromas. It's a bit thin, but surprisingly has a tiny bit of carbonation left! The wet cardboard aroma is lightly present. Interesting! 🍻 #craftbeer @beersofmastodon#VintageBeer#cellaring#aging#AgingBeer
The lacing was absolutely fabulous on this English Pale Ale (Northern Monkey - Fall From Grace), served from cask at the Post Office Vaults in Birmingham. #craftbeer#RealAle#Foam@beersofmastodon
Forgot to post my recent review line-up, so here goes. Some surprising beers, some that warranted an email to the brewers. Some great ones, too. 🍻 #craftbeer#BeerReview#beer@beersofmastodon
Yesterday, we had our monthly local beer tasting club. An interesting lineup with a homebrew, an investor's beer that isn't commercially available and some more! In the bar across the street we had a small drink afterwards: Orval from 2019. 🍻 #craftbeer#beer#tasting@beersofmastodon
Another interesting set of beer reviews. It seems that ever more hazy/NE IPAs have only limited haziness. The Dunkelweizen was a classic example and the Pohjala chocolate porter was the absolute nail hitter tonight.
Dropped the car in for its MOT so that gives us just enough time to wander over to the brewery for a cheeky half each and then some take-out before picking it back up. A Dolly's Special Brew for me; a lovely craft ale with a lot of biscuit flavours in it and one of only a few this brewery ever does fined. My wife's gone for the Fruit Bat cider which is definitely fruity, but thankfully less batty than we were fearing.
👃🏻 Toasty malts, some caramel, light chocolate. Herbal hop notes.
👁️ Dark amber, stable white head.
👅 Toasted. Rather dry. Nice herbal bite in the finish. Finishes like dark bread crust.
I needed a sketch of the brewing process that I could freely use, that is aimed at a general audience and that serves as a "short summary" from which any one of the elements can be discussed in more detail.
Going to the bathroom @ Craftwork Brewery (Oamaru, New Zealand) is always exciting 😁 as the walk through the barrel room gives you a sneak peek of the amazing brews that are waiting to be bottled. 🤗🍻
Dropped off a card for my wife's mum as well won't be around for Mother's Day next weekend so we've walked from there to our local brewery, Urban Island, as a reward. Wife is on the German pilsner while I'm trying the new 369 Hazy Pale made with mosaic hops; a proper session ale at just 4%.
A #Schwarzbier by the book!
Soetwater by De Kromme Haring
👃🏻 Malty, caramel, dark chocolate, with a spicy noble hop edge. Clean.
👁️ Very dark brown, beige head.
👅 Lightly sweet, dark malty. Dry, gently bitter finish with a shift light bite.
⌛ The spices, with hints of mint, linger!
"Our classic Tripel, Good Lord, further barrel aged for 6 months, with another classic Wallonian Abbey yeast added for complexity.... It further transformed, a shade darker and stronger, less carbonated and more winey."
When reading about the aroma and flavor of beer, specific compounds or processes are named that are responsible for hop aroma, fermentation by-products and all kinds of aging effects. For off-flavors idem. For the typical malt derived flavor, though, this is rarely seen. Why?
Drinking a Waredaca Brewing Company Geedie - Belgian Style Tripel Ale - 9%
Tripel and quads tend to be the only Belgian style beers I like, so I snagged this one when I saw it. This tripel is really good. Hitting the spot right now
Working with Islay, very strongly peated whisky (not whiskey) barrel for aging beer is an art. It's very easy for the peat to overshadow all other aromatic elements.
That holds for this one, too. Some coffee and an edge of dried dark red fruit are present, the rest is just peat.... @beersofmastodon#craftbeer#barrelaging