Milwaukee Beer Week 2018: Let’s Do This Again, I Guess.

Holy shit you guys, it’s April! The first quarter is a distant memory, and that’s real great. Also great: our local watering holes gearing up for a showcase of big beers, fun events, and general debauchery. If you’ve been hibernating all winter, it’s time to meander out into the world to taste some fermented liquid and spend some money. The following is a list of my preferred events day-by-day.  Lord knows I won’t make it to all of them, but dammit, a man can dream right? Let’s get after it:

Saturday April 14 – Coffee Beer Brunch @ Stubby’s. I am all aboard the #teamcoffeebeer train. Not much like a java-infused depressant flowing through your arteries while you shovel hollandaise sauce into your face area. 3 Sheeps, Central Waters, others. Start with a good base for the week, your loved ones will appreciate that.

Sunday April 15 – Crafts & Drafts @ Serb Hall, developed and produced by the liquor store of our dreams, Discount Liquor. Portion of this beer ‘fest’ ticket price goes to Wisconsin Ovarian Cancer Alliance. I have no idea if tickets are still available, but just look at this beer list and eventually pick your jaw up off the floor. If you can’t make it to Crafts & Drafts, just have a Sunday funday and drink a beer from your cellar, because beer is made to be consumed.

Monday April 16 – Mondays suck. This Monday will suck less no matter where you’re at in the metro area. Two events to note here – If you wanna party north of the wall, check out the BeerFriends event at the Highland House benefiting the Humane Society of Wisconsin. It features brewery vets such as Sierra Nevada, Bell’s, New Belgium, and New Glarus, among others. Fun gems on tap, and the ability to win some swag. But really I just wanna party up in the ‘quon for some #burbdrankin. If you’d rather stay within the city, Rumpus Room is paying homage to Weyerbacher, a criminally underrated brewery that doesn’t get a lot of love here. In a shocking display of awesomeness, I’m told that there will be a rep on site during the event. What!? That’s incredible, given the circumstances (lots of events to compete with) and proximity (Weyerbacher is in Pennsylvania right?). Rumpus is bringing heat this year, and they have a good amount of total events, so I’m hoping a few Weyerbacher brands stay on tap for a couple days. Moving on.

Tuesday April 17 – I’m gonna miss it this year, but the Central Waters beer dinner @ Morel has always been a favorite of mine. Morel is very good at creating unique dishes and pairings at their dinners, I can’t promote them enough. The after party is next door at Camino if you don’t want to spend the cash on the dinner because you’re a broke fool. Speaking of beer dinners, there is a cellar-oriented beer dinner at Erv’s Mug in Oak Creek this night as well. I’m told there is a 2011 North Coast Old Stock Ale barrel that is itching to see the tap lines. Imagine the sex in that glass, my word.  Some big heavy-hitters for this dinner, Uber to and fro, please.

Wednesday April 18 – Central Waters flock takeover at Burnhearts brings all the boys to their yard, but I’m flying over to Third Space for their ‘In the Spirit’ evening. The St. Paul Ave brewery is bringing out most/all of their barrel-aged releases from the last few months, and variants as well. Both events will be packed, I guarantee it. Gentle reminder to be patient and tip your bartenders.

Thursday April 19 – Because I live close, the New Belgium Trivia at Whole Foods Tosa Tavern gets underway around 6pm. Their Thursday special is $3 draft beers, and it really doesn’t matter the brand. That deal is stupid good and I love it. Not sure if New Belgium’s new hemp-forward, ganja-smelling brew ‘Hemperor’ will be there or not. After “playing trivia” there, I’ll be making a fool of myself at the 3rd annual supplier karaoke at Fixture Pizza Pub in Walker’s Point. I suck at singing, but after your 8th beverage it doesn’t really matter, does it? I don’t know the tap list, but Fixture is typically pretty good about bringing in a fun lineup.

Friday April 20 – Third Space at Tomkens. Giddy as a schoolgirl to see what sauce flavors chef Brian comes up with for the feature. Authors note – I don’t smoke.

Saturday April 21 – Beer week draws to a close. Your liver is a shriveled raisin, beckoning for an IV drip and gallon of ice cold water. But you’re a professional, and *we’ll* stumble into Vanguard together to celebrate The Wreckoning 4. Another Surly takeover, including 4 versions of Darkness. Always a good time at this establishment. Grab a sausage and a table outside on the patio (hopefully, looking at you, weather!) and commiserate with everyone about how garbage-y you feel.

Let’s do this again, I guess.

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A Trip to Gulf Shores, AL & New Orleans, LA.

Wisconsinites can admit that, as beer consumers, we live in one of the most saturated (read: great) beer states in the union. But take a plane trip a few hours south, and one really sees their options dwindle. It’s not all bad though, as I found out firsthand when I spent 8 days in Gulf Shores, Alabama with a 20 hour stay in the big easy last week. Some  thoughts:

State alcohol laws aren’t just shitty in Wisconsin, they are in Alabama (and probably every other state too!). I learned that a brewery can’t serve food on site if they want to distribute their beer outside state lines. Alabama is weird, because of course it is. Unfortunate how small businesses are punished because alcohol laws are still stuck in the 1940’s. I digress.

Another interesting factoid about Alabama: Their liquor stores only contain wine and spirits. They can’t sell beer.  Grocery stores sell the beer, stand alone liquor stores provide the booze and grapes. It’s strange. I picked up a sixer of Jai Alai, and a few local cans at the grocery store when I was there. I didn’t bother going into any liquor shops.

While ‘craft’ hasn’t quite exploded in the deep south, it is nice to see breweries such as Dogfish, Founders, Sierra, New Belgium, Cigar City available. The smaller brewers down there are doing good things – it’s just that finding them isn’t always the easiest. Quality, I noted, was better than I had anticipated. Granted, many of the micro styles down there are incredibly simple: the amount of ambers, reds, browns, and low abv IPAs are rampant. That being said, my favorite of everything I had in Alabama was from Good People Brewing out of Birmingham. A dynamite dank 7% IPA and a roasty, deep Coffee Oatmeal Stout clocking in at 5.7% were the two I continued to go back and drink.

Orange Beach, AL: Albeit a bit of a tourist trap, a stop at Flora-Bama is a must. For those in the industry, marvel at the unbelievable c02-pushed liquor room in the pics below.  Yes, those are bottles being sent to various bars on site via the rail gun. Incredible. Other spots worth visiting: GTs, Cobalt. Seafood is good, and I like it.

Gulf Shores: I had fine experiences at the Mellow Mushroom (southern pizza & beer chain), Island Wing Co (baked wings and a lot of AB stuff on draft, but not terrible), Mikees Seafood (name says it all). Lots of Coors, Bud Light, and Yuengling. And then, a diamond in the rough – Big Beach Brewing Company. A beacon of light in the darkness of macro swill, Big Beach was a great spot for locals to chill and have a well-made beer. A small 10 bbl system provided us with fermented ales and lagers – the tap system hooked up to 10 brite tanks. Fresh and fun, Big Beach Brewing’s beers were clean and refreshing. Wonderful space as well. Space for kids (GASP!), dogs, frisbee golf, and live music.

And then, there is New Orleans. Rich history, iconic music, and massive flavors – in drinks and in food. It is easily my personal favorite place in terms of top cuisine/beverage in the U.S. There’s just something about drinking in NOLA. I’ve only been there twice, but each time I feel like the bars I’ve visited are somehow familiar, cozy, *mine*. Take for instance the Avenue Pub on St. Charles Ave. A bar that I deem to be the best in America – I’ll fight you to the death on this. It’s open 24/7/365 and has a shockingly great beer and whiskey list. It’s curation is a thing of beauty, so to meticulously page through it could bring a tear to ones eye. Grabbing the clipboard from the bartender which has tap brews, bottles, and the whiskey list is like being given a liquid rosetta stone. The Avenue is my Zen, my perfect moment, my desert Island bar. You walk through the doors and you just feel like you’ve crossed the finish line in an ultramarathon. It just feels right. Case in point – at approximately 5pm, my wife and I sauntered into the semi-dark first floor bar after a rainstorm that dumped a few inches onto the coastal city. Patrons filled 75% of the place, almost all had a fermented beverage in their glass, the air was cool around 65 degrees, windows still open. Upon a glance of the (long, sexy, and intimidating) beer list, lo and behold – Dieu du Ciel! Peche Mortel stout, and the variants to boot – almost 10 of them, just waiting to be imbibed. Bourbon aged (delicious) and ‘Peche Latte’ (not so delicious) were had.  I’ve never had food here, but if you’re a vegetarian you’ll be happy, lots of that green stuff available.  The vibe can’t be beat, and sitting on the second floor – whether inside or on the gorgeous balcony overlooking the streetcar and the beads hanging from trees – simply cannot be improved upon.  I could easily spend half a day here drinking my way through their whiskey library and inspiring domestic/international craft beer list, and I think I will next time I visit. It’s my favorite bar that I’ve ever been to, and I just don’t see that changing. Leaves me awestruck every time. Unpretentious, unwavering, and probably – underappreciated.

Stein’s Market & Deli, on Magazine st., another must-stop spot in New Orleans. Searching for their ‘beer room’ is half the fun – go through the kitchen (it’s ok), around the cooler, behind the dough mixer, through 2 doors, and a miniature alley, and voila – beer room. A room filled with whales (there were 3 cases of CBS there) and local stuff (Gnarly Barley brewery to name one, because that name is hilarious) intermixed. Blend your own 6 packs, and make sure to grab some of the … what the fuck, why is there Jester King here? Owner says they got a one-time drop for a festival the week prior. Sounds good to me, let’s try to keep the damage under a $100, I think to myself. Never an easy task. After spending too much money at Stein’s, head next door to District Donuts. Pastries the size of a raccoon, and coffee in many forms on draught. I opted for the “you’re gonna need a dentist appointment soon because all your teeth will rot away” Vietnamese Cold Brew Coffee. A sticky, sweet concoction pumped full of sugar and sweetened condensed milk. I was jacked up, ya’ll.

It’s not all about the beer in N’awlins though, because cocktails. Cocktails, an absurd amount of them! I’m not talking about sugar-bomb yard grenades that will have you puking in under an hour – I’m talkin Sazeracs, WHICH I FORGOT TO GET AGAIN, GOD DAMMIT. After an odd dinner at Coops on Decatur (it was like Ed Debevics, no lie), we bounced next door to an amazing cocktail joint called Cane & Table. A love letter to Rum (Cane) and simple, but delicious Rustic cuisine (Table). Another example of a cocktail list that is unique as well as inspiring – had a ‘flu cocktail, their take on a whiskey sour, which is probably the best whiskey drink I’ve ever had. Spicy ginger notes, deep raisin sweetness from the rum float – and there it was, a small oaky burn from the whiskey in the back end. Heaven in a glass – another must-visit if you go to the French quarter (which you will). I love great cocktail programs, and paging through theirs was a highlight for sure. And now, here I am writing this, while another browser tab has me paging through the 1930 edition of the Savoy Cocktail Book. Life is better with good food & drink. Anyways, you could spend weeks here gallivanting through the streets eating and sipping, and if you do, please let me know. There’s many more spots to get to. But for the sake of you, reading this, please start off with the Avenue, Steins, Cane & Table, and District Donuts in the am.

Pictures.

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My Top 20? Beers of 2017

So last year I told myself I wasn’t going to come up with a ‘best of’ beers list for the year. Reason being is that there’s so many beers you DON’T have, and you simply do not know if they were better than the ones you DID have. Does this make sense? Either way, I stuck to my plan. I didn’t really write anything down review-wise, I didn’t keep a tally and I didn’t really remember any extravagant palate destroyers. Beer is a bit more fun when you take a step back from it and just enjoy the god damn beer. In another shocking display of hypocrisy, I did develop 4 lists of Top 5 ____ beers, and thus – unknowingly a Top 20. Even when you win, you lose. So, without further ado, my very odd Top 20 Beers of 2017, in absolutely no particular order:

20) Veil – Old Lions
19) Veil – Misery Wizard
18) Veil – Vermicious Knid
17) Veil – Whangdoodle
16) Veil – Hornswoggler with Columbian Single Origin Coffee
15) New Glarus – Moon Man
14) 3 Sheeps – Paid Time Off
13) Third Space – Mocha Java Porter
12) Good City – Motto
11) Black Husky – Sproose 2
10) Samuel Smith – Oatmeal Stout
9) Dieu Du Ciel! – Peche Mortel
8) Victory – Storm King
7) North Coast – Old Rasputin
6) AleSmith – Speedway Stout
5) Mikerphone – Gettin Freaky
4) Fair State Co-Op – Spirit Foul
3) Old Nation – M-43
2) Tree House – Julius
1) Monkish – Foggy Window

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I’ve Been Drinking a lot of Veil Brewing Co Lately

So I’ve been drinking Veil like it’s going out of style. I really don’t have a specific point in which I decided to start acquiring them, yet here we are. Downing 16oz cans and barrel-aged bottles at breakneck pace. Typically running around $20 for 4-pk 16oz cans, the Richmond, VA based brewery has seen recent accolades due to their massive hoppy offerings, bourbon aged stouts, and experiments in spontaneous fermentation. Nearly everything I’ve had from them has kept my interest piqued, eager to try something else. I don’t like trading for beers, especially since WI has an embarrassment of great beer on shelves and in bars. But since beer is meant to be consumed, I started to trade some of the cellar stuff I had for some fresh hops, big stouts, and weird adjuncts from the Virginia brewery. Some nerds go nuts for Monkish, Tree House, and the other newcomers your local neckbeard boasts about. I’m sticking with Veil. Here are my favorite 5 I’ve had in 2017. WOOO!

5) Veil Brewing Old Lions – In late Spring, my Veil fandom became cemented. An 8.5% double ipa with juicy additions of Simcoe, Amarillo, and Motueka hops. A cloudy orange flavor bomb that had a huge malt backbone to combat the bitterness. An odd rustic, earthy note really rounded this out. Hard to explain but easy to sip.

4) Veil Misery Wizard – Black Friday isn’t just for crazed communal mall trips anymore, and if you’re reading this, you already know how big of a cash grab the day after Thanksgiving is for breweries. Veil is no exception – they held “Darkest Daze”, a Black Friday event showcasing 5 (?) different dark brews for sale in package among many other offerings on draft at the taproom. Matter of fact, most of the beers on this top 5 Veil list are from that day. Shoutout to 2 dudes who sent these my way after the event. ANYWAYS, Misery Wizard was an imperial porter with coffee and cherries. Reading that description, to say I was concerned or puzzled would be an understatement. However on first taste, you did get a little cherry sweetness with a large roasty coffee tone, followed by sweet cocoa. It was a mouth circus, an odd beverage that somehow wasn’t a confused mess. Would drink again. 10.7% collab with 18th St. Brewing.

3) Veil Vermicious Knid – First off, I don’t even know what a Vermicious Knid is. Secondly, this was described as, essentially, a sour milk stout. I do not like sour stouts, I prefer my sours to be sours and my stouts to be stouts. I don’t like when brewers cross the streams, just my personal taste. So, a tart chocolate milk stout aged in French oak red wine barrels for 15 months. This can’t be good right? Wrong. Quite possible the only sour stout I’ve ever enjoyed. Really, like a combination of chocolate stout blended with a funky red wine and a dash of bacteria. Another strange offering that had me going back to my glass to try and decipher it.

2) Veil Whangdoodle – A Willy Wonka bar in liquid form that took a nap in Heaven Hill Bourbon barrels for a year+. A delicious concoction that was thick, sweet, and full of vanilla and oak notes. 12%. Scary and sweet and I need more.

1) Veil Hornswoggler ‘Colombia El Obraje’ coffee – As I continue my quest to find the best coffee beers on the mainland, this one probably took the cake as best of the year. An impossible amount of coffee earthiness, chewy, with a dark plum/pomegranate slight sweetness in there too. Like drinking straight cold brew with a touch of lactose. I’d even say this balances the line of…’is this really beer’? Just a wonderful coffee stout, and better than their espresso version, and light years better than their peanut butter cup style as well.

K that’s it. I like the Veil. Why should they get their own top 5 post? I dunno, but it happened and I’m not deleting it. They don’t distribute outside of VA so if you want any, be prepared to shed some coin and/or brewskis. Thanks for reading. Happy New Year. Drink good beer. Try some new shit from an odd little place like Veil in Richmond, VA but also make sure to drink a Fat Tire or Cali Lager every now and then.

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Another Top 5 List – My Favorite WI Beers of 2017

Wisconsin, and Milwaukee in general, have stepped up their beer game. Still lots of #mediocrebeereverywhere, but we’re getting better. Here are my Top 5 beers produced in the dairy state this year.

5) New Glarus Moon Man Pale Ale – As if this wasn’t going to be on the list. Get real. The most drinkable beer ever brewed, probably.

4) 3 Sheeps Paid Time Off – No brewery has upped their game more than the boys from Shebaghdad. The beers they’re producing out of their new facility are light years better than their old stuff, I’ll go on record saying it too. Been a fan for awhile, but PTO was so dialed-in this year. A seamless blend of coffee, coconut, oak – truly a Mounds bar in a glass. A nice treat.

3) Third Space Mocha Java Porter – The best beer currently being made in Milwaukee sits in an old warehouse near the Menomonee River Valley. Upward Spiral, Happy Place, Acres Edge were all good too, but I continuously found myself going back for this sweet porter. 16oz cans at 8% (?) were just right. More available than the fantastic Nexus of the Universe or Haunted Barrel big stout releases, I just really liked the cocoa-forward Mocha Java.  2nd runnings were more balanced than their slightly astringent initial run.

2) Good City Motto – Mosaic pale ales speak to me. Elegant, simple can design in uber-crushable 12oz  format. I could put a sixer down with ease.

1) Black Husky Sproose 2 – Milwaukeeans, and especially the Riverwest folks are so goddamned lucky that Tim and Toni decided to pack up Pembine and brew here. Howler, Vain, Pale – all great, but it’s the spruce-induced flagship sticky ipa that I keep going back to. So wonderfully fresh on tap at the source. Close your eyes and be transported to the northwoods with each sip. Love this beer, as it’s virtually a hybrid between a gin & tonic and a double ipa. I love the mammoth spruce addition, akin to ingesting a liquefied pine tree.

 

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5 Shelf Stouts I Love

I was at Total Wine in Brookfield, WI the other day and a woman started a conversation with me about her beer preferences. Admittedly, she was new into beer, and expressed that she was not like ‘a normal craft beer fan’. Most novices, it seems, start out easy and light when they get into craft. Pilsners, wheat ales, brown ales, what-have-you. Not this one. She was into heavy, chewy stouts. The sweeter the better – Southern Tier Choklat was her favorite. How strange is that? Can you imagine when you first started getting into smaller batch brews? Did you reach for a 10% Hershey-syrup concoction? I certainly did not. I was intrigued at what else she had tried before, and ran through the top 3 of the list I’m about to give you.  “Never had it” to all that I mentioned. I was shocked. There are those widely recognized beers that you just gotta try so you can experience the benchmark of the style, right? ‘Not so fast’ says Lee Corso, and also this gal. The whole interaction got me thinking about my favorite, almost-always-available stouts. This time of year when the frost is constant and my joints crack in the cold, I get a hankering for a big-body stout. Here’s 5 I love.

5) Samuel Smith Oatmeal Stout – I honestly can’t remember the last time I had one of these. Iconic import beers are losing space in stores due to hyper-local offerings, and, I’m guessing here – slow sales. But something about this English stout really increased my awareness of the style almost a decade ago. Thought I was “SO COOL BRUH” taking down that 550mL bottle initially. A 5% dark brew, accentuated by an odd dry finish that co-mingles with a bittersweet touch. Don’t think draught makes it to WI (or America at all?) and I hope to one day try this over yonder. The pinnacle English stout.

4) Dieu du Ciel! Peche Mortel – An expensive-ish Canadian coffee stout that’s sure to please anybody who digs coffee beers. (#teamcoffeebeer).  Our area never sees a lot of this stuff, but sometimes I find myself purchasing a 12oz bottle because it’s so damn good all.the.time. Was lucky enough to try this from the source, which is about the size of your living room. Massive coffee presence, silky smooth body, and a touch of carbonation. Sticky sweetness perfected. French for “Mortal Sin”, Peche Mortel hits 9.5% and will knock you on your ass. Not *technically* readily available, however it does tend to hang out for awhile at store level due to its high price. No matter, I’ll scoop a single up.

3) Victory Storm King Stout – An underappreciated year-round stout from out east. Dense, dark, and chocked full of bakers chocolate elements dancing with hop bitterness. A must try if you haven’t before. 9.1% so you’ll end up feeling weird in no time.

2) North Coast Old Rasputin – Frickin’ Rasputin, amiright?! Never say die. Pours a motor oil black, and contains a hoppier element than you’re probably used to in the style. A beer many take for granted, and in my opinion – a rare case in which the base stout is better than its barrel-aged counterpart. 4 pack bottles are a steal for the price point usually, especially since the liquid inside is so damn perfect. Pours an obsidian color with frothy eggshell head, clocks in at 9%, and an astounding 75IBUs. I first had this beer on a trip in Kansas City circa 2010(?) and my life has changed for the better since.

1) Alesmith Speedway Stout – In my opinion the best consistent stout made in America. Again, I love coffee beers, so if you’re not a fan of a caffeinated brew, this might not be for you. A beer I admire so much I don’t feel like I can correctly justify its sexiness. I’ll let them do it for you. Buy a bottle (for a steal around $14) and share it with a good friend. Or take it down yourself and be wired for a few hours. Either way, you’re winning.

What are your favorite stouts? Why? When? Thanks for perusing.

(imagine pictures going here)

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Cloudy Judgment: The Haze Craze of 2017

The New England Style IPA.  Five words that either delight or depress. No beer variety encapsulates the dumpster fire that was 2017 more than this hazy/juicy hybrid. Both lauded and loathed, this anti-Reinheitsgebot beverage was seemingly produced non-stop by east and west coast breweries alike, for astounding prices. Years behind on the trends like we always are, even midwest brewers got in the mix, producing truckloads of misty, murky pea soup cans. Now, the style has made its way into the iconic brewery realm – Sierra Nevada is producing cans of ‘Hazy Little Thing’ – an unfiltered, unprocessed IPA.

Somewhere along the way, I think, the style began to be judged by HOW hazy it was. The cloudier the better. Nevermind that the look of a beer falls in distant 3rd or 4th most important when describing a brew, obviously aroma and taste being the forefront. If a beer tastes like orange juice concentrate – awesome! Gritty, metamucil sediment pouring from that bottle/can – amazing! When beer no longer tastes like beer, I guess I’m missing the hype. As I’m writing this, I’m angrily enjoying an Old Nation M-43. Yet again contradicting myself, this opaque brew is loaded with hoppy bursts of Amarillo, Citra, Calypso and Simcoe. It’s reminiscent of fresh squeezed orange juice with a garnish of pine. It’s good. I’ve had a few of them. Maybe I should stop shitting on a style/look of beer, and just enjoy it? Nah.

Was having a discussion on twitter about NE IPAs vs Hazy brews. It reminds me of the Porter/Stout conundrum that doesn’t exist.  Are all hazy brews trying to be NE IPAs? Are NE IPAs longing to just be hazy? The best hazy, unfiltered brews from the midwest clearly come from northeast Iowa. Toppling Goliath makes great ones, but I would attest that they are juicy, unfiltered pale ales. To constitute a NE IPA, a brewer must add an adjunct such as brewers flour (apparently this is a thing, just kidding, or am I), or dry-hop the shit out of it, very late in the process. Or a word I’ve just come to know – flocculation – yeast on steroids that refuses to settle down with just one man/woman. Sediment has feelings, too. Science is hard.

So what am I doing here? Rating my 5 favorite cloudy yellow beers I had in 2017. I’m not limiting it to just NE IPAs, I’m throwing juicy pales, midwest murk, and all other foggy fermented ales into the mix too. All in, I had just under 50 of them since Jan 1. Here are my favorites.

5) Mikerphone – Gettin Freaky
A Milkshake IPA w/ Peaches, Lactose & Vanilla Beans. Thick, sugary IPA with that added fruity element that finished sweet. Transcending the line of beer and dessert after-dinner drink. I took down an entire bomber with ease, which I believe constituted my entire daily value of vitamin C. Thanks Mikerphone.

4) Fair State – Spirit Foul
Probably the beer that tasted most like actual beer on this list. Well-balanced, hop-forward, tropical notes, addition of oats. A hazy, swell beer. Originally didn’t like it as much, but the more I drank – the more I enjoyed? Brewed in collaboration with Modern Times brewery from Cali. Fair State is from Minneapolis, and is a co-op venture. 4-pack 16oz cans. 6% abv.

3) Old Nation – M-43
The NE IPA is not recognized by the brewers association and that’s ok. The Michiganders behind this & more rotund brother, Boss Tweed, have seemingly perfected this style. Cloudiness created from the malt they use and the interplay of the oils and acids in the hops they add. Whatever. I’m getting exhausted talking about it. It’s very fruity and I get mango, pineapple, and a little stone fruit/melon foreplay.

2) Tree House – Julius
Does Orange Julius know about this? C&D coming immediately if not. But yeah, everyone wants the Tree House. They line up for hours. They buy hundred dollar cases. They freak out. I hyped this up too much of course, but the waves of peach and nectarine do dazzle the palate. It’s a nice brew.  I’ve yet to try much else from them, simply because getting it is currently not worth the hassle. I’ll grab the other T’s – Transient and Trillium in the meantime. See, everyone’s on the haze craze!

1) Monkish – Foggy Window
I had this very early this year, and I recall it being extremely good. Nelson, Galaxy, Citra. Massively overpacked with fruit flavor, resin-y stickiness, hops were there. Even the name is hazy!

Other exceptional brews include Toppling Goliath King Sue, Noble Aleworks Double Platinum, Veil Old Lions, Tired Hands…something I can’t remember, and one of the craziest beers I’ve had – Magnify’s Most Important Meal. Perhaps I’ll continue to dismiss the hype and embrace the unknown.  Maybe I’ll just continue being angry for no reason and give in to the blurry, bleary beers. Choose your own adventure.

Thank you for reading this lazy, detestable piece about a topic I understand little about. It’s downright dangerous to publish this, but I live on the edge. Above the Clouds.

 

 

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