Night number three and beerpusher shows up in force. Mallen, Jozey and Jon were all onhand to sample the amazing bounty of brew.  This was a night we were looking forward to.

When I arrived, Jozey was sitting mellow on the leather couch talking to some folks from Oregon. He was holding a glass and there was something dark in there. Hmm. I wandered over to the bar and ordered up a Whiskey Ten Fidy from Oscar Blues Brewery. If you’re not familiar with Oscar Blue, you should be. Famous for their Dale’s Pale Ale, and unique in the fact that they don’t bottle - they only distribute their beer in cans, Oscar Blue is in a world all their own.

The Ten Fidy is usually available in a canned 4-pack for about $12. It’s an Imperial Stout of monumental proportions, so when they announced that they had some that had been aged in Colorado Stranahan whiskey casks, I knew I had to try one out. It was wonderful. The combination was a match made in heaven. Thick and chunky, this one stuck to my ribs all night.

Next, Jozey ordered up a Whiskey Dick, which is the Dale’s Pale Ale aged in the Whiskey Cask. We were a bit disappointed with this one. The combination of hops and whiskey aging, didn’t seem to work very well. The Whiskey flavor pretty much cancelled out the hop taste and what was left resembled a watered down Pale Ale. But, that’s the beauty of this week at the Taphouse, you get to try a lot of experimental brew.

I ordered the Green Flash Le Freak next, which is sort of a Belgian IPA. It was delicious. I usually feel that this style fails due to the hops and belgian yeast competing rather than complimenting each other. But this one maintained the hoppy character and was quite satisfying. Meanwhile, Jozey ordered up the Lost Abbey Witches Wit - typical of Lost Abbey is was full of carbonation with a strong belgian yeast backbone. I only got a sip, but it seemed a bit of a stretch to call this a Wit - not to say it wasn’t delicious.

We then found out from a guy waiting in line at the bathroom that they did indeed have Great Divide’s Titan IPA on cask! So, of course we jumped at the opportunity. The joy of cask beer never grows old. And an IPA of this caliber is a perfect match. It was room temperature, hoppy as hell and wonderful. Everything a cask beer should be. Something about the cask really brings out hidden flavors in the beer. After blasting our taste buds with IPAs the night before, this was a much mellower, flavorful beer that we gobbled up quick.

It was time for a break, so we headed out to Illegal Pete’s for some burritos. Though we had plenty of time, we both were rushing about so as not to miss the 9pm unveiling of Avery’s finest.

Back at the Taphouse, it was finally time. The moment we had waited for. 5 experimental Avery beers there for the taking. So we ordered them up, sat down at a table and meticulously examined our bounty. First up was Bad Sally Batch #2 was first up. This thing had a major Brettanomyces flavor, due to the secondary fermentation, but it also had a smooth bitter hop balance. Someone noted a slightly rotten hop aftertaste, and said it was good.

The second Avery was the Reverend Rare - which is their Reverend aged in an Eagle Rare Barrel. This was one of the favorites. It had a strong caramel body, with a sour malty finish. Stronger than the first, this one just had more to it.

Third, we had the Platypus. Not much was known about this one, someone somewhere heard it was a blend of three or four beers. Overall, our least favorite. Jozey blurted out “wet peaty horse blanket” but for me the words gnarly caramel came to mind. We were anxious to try the fourth.

Oooh boy, we saved the best for last, well at least it was my last. How about The Beast aged in a whiskey cask? Talk about an amazing beer. This thing would turn away probably 95% of beer drinkers out there due to its overwhelming malt and high alcohol content. It’s a lot more like drinking bourbon then it is beer. I would describe the flavor as ultra heavy malt, whiskey vanilla, and tart oak with molasses graham cracker and a dried fruit nose. Sound complex. Yes it was. And in the end this was the best, though I couldn’t drink more than about 4oz.

At that point I headed out, but rumor has it that shortly after my departure, they came on the loudspeaker again and announced the beer I had been most psyched for - the Uberschwein. Oh well, there’s always next year.

Posted by mallen | 1 Comment »

Last night at The Falling Rock was awesome. Jozey and I were sitting outside on the porch enjoying some of the finest brew on the planet and we couldn’t have been happier. The atmosphere was relaxed though there was a buzz in the air and you could tell that people were there to check out the special releases. The presidential debate was playing on the big screen, but the focus was on the beer. Jozey and I had the opportunity to taste a handful of new selections. Here’s how it went down.

First up, I ordered the 2006 Odell’s Imperial Stout and Jozey went for the Full Sail Lupulin Ale. The Imperial Stout was covered yesterday, so I don’t need to review it, but suffice is to say that it was something special. I know this beer is from their small batch series and it tastes great in the bottle, but this was an entirely different animal. The two years of aging turned a good beer into a legend. If I was blindfolded, I would have bet my car that this thing were aged in a bourbon cask. It was awesome.

Meanwhile, Jozey was sipping the Full Sail Fresh Hop Lupulin Ale - part of the Brewmaster Reserve Series. This stinky brew is chock full of Mt Rainier, Cascade and Nugget Hops and the aroma was enough to make any hophead smile. As Full Sail’s Brewmaster John Harris says “The beer isall about hops. It’s wet hopped, kettle hopped, hop back hopped, wet hopped in the fermenter, and dry hopped in the fermenter with 135 pounds of hops per 24 barrel batch. That’s 5.62 pounds of hops per barrel! Expect a bold hop aroma of citrus and spice and a nice caramel flavor with a pronounced citrus character.” Yeah, that about sums it up.

Next up, I had to try the Lupulin Ale myself, and Jozey moved on to The Southern Sun’s Batch 1000. This one may have been the favorite of the night. Served in a half-pint, this thing blew us both away. I haven’t been able to find any info out on the ingredients, but it is obviously an IPA of enormous proportions. The aroma of stinky hops climbed up in my nose and never left. It was oily with hop resin and well balanced with a bitter and slightly malty finish. I have no doubt that this one is gonna win some awards this year at GABF - hopefully availability will increase afterward.

EDIT: I just got off the phone with one of the brewers at the Southern Sun and have a little more information on Batch 1000. It was brewed and named in celebration of their one thousandth batch. Its mostly comprised of 2 Row and Vienna Malt and is liberally hopped with Cascade, Ammarillo and Simcoe Hops. Batch 1000 has an initial gravity of 1.080 and a final of 1.100 yielding a powerful 9.3% ABV. Trust me, you’ll feel the effects of a half-pint. 

After that, I had to order one for myself, and Jozey moved on to New Belgium’s La Fleur Misseur which was brewed to celebrate NB’s 15th Anniversary. Described on the menu as “Pale” and “slighty funky” this one was all that and more. Not quite as sour as its better known cousin, Eric’s Ale, Jozey seemed to enjoy it. Served in a wine glass, it looked delicious.

That about wrapped up the evening for us. We were disappointed to learn that the cask conditioned Titan IPA was all gone, but that’s how it works around here. Some of the selections are only available for a matter of hours. So, as they say, the early bird gets the beer.

Posted by mallen | 3 Comments »