Belgium: Wallowing In Four Saisons


foursaisons1

Saisons are one of best kept secrets in the world of beer. In the recent book What to Drink with What You Eat, awaiting my review, Garrett Oliver of Brooklyn Brewery names “Saison du Fond” – is that a typo of “Saison Dupont”? Yes it is – as his first beer in his fantasy desert island dozen. Early last month I reviewed a book entitled Farmhouse Ales which covers both the southern Belgian and their near neighbours the southern French saisons. In past posts, I have reviewed two Duponts and a Hennepin as well as a funkier form of the Fantome but this collection is one of the best. I am pretty sure I picked up all four at the ever excellent Finger Lake Beverage Center of Ithaca, NY and it speaks to their obvious commitment to quality. I will be particularly interested to note whether the seasonal Farmhouse Ale from Smuttynose of New Hampshire is anywhere near the quality of Ommegang of New York’s Hennepin.

foursaisons2Farmhouse Ale: from Smuttynose of New Hampshire. This beer is part of the their big beer series and comes with its own brewer’s notes:

Like almost every other brewer who read Phil Markowski’s book “Farmhouse Ales” last year I decided that it was time for Smuttynose to try its hand at a saison…We decided that it was all about the yeast so we had White Labs send us a pitch of their saison yeast, which I believe is in the Dupont vein. Dr. White suggested that we ferment the beer without cooling and let the temperature rise to wherever it wants to go. Easier said than done, believe me.

Smuttynose is one of the great brewers these days if only for these notes that set the plan and the background out so clearly. The beer does not disappoint.Glowing orange without the usual underlying amber when I see orange in the beer. Quite still with a slight white rim and a skim of foam. It is as full of fruit as any beer I have ever had – orange, apricot and peach – all coaxed out of the malt without addition. The brewer thinks it is a little too full, too sweet and that is a fair comment but this is in no way sickly. It is more that the fruit overpowers the grain, like a record player with the balance set to far to one speaker – further attenuation would help restore the equilibrium. The fullness has a thick glyceral quality and while there is a spice quality harkening of cumin is it more like the roughness of rye than anything you would have in a Christmas pud. Again, the plan for next year’s version might resolve this. So bigger than Hennepin but well within the ballpark yet respectful of the show of finesse that is Ommegang’s product. All BAers support the cause.

Saison d’Epeautre: from the Brasserie de Blaugies, makers of the fig lambic I tried last June. 2004 marked on the cork. The beer pours a light straw with a white foamy head. On the nose, there is light melony tell-tale saison-ness. The taste is very dry and the body is lighter than I am used to for a saison. Grain huskiness with notes of cantelope, sultana raising and white pepper. Some cream in the dryness but not much. The dry is not an astringent hop-based dry. At the swirl, more milkiness and more white pepper spice. All the BAers like this 6% take on the style. The brewery says this:The german wheat is an unrefined yeast which contains a natural flavour enhancer, giving a good taste to the bread but also to the beer.I don’t think that really makes any sense. Oh, for the lack of decent translation!

foursaisons3Pissenlit: from Fantome of Soy, Belgium. Spring 2004. Once I realized this was dandelion beer I checked out some reviews and wondered what I was in for. Not to worry – at least for me. The beer poured an amber ale under tan frothy foam and rim.
The core flavour is a little hard to put your finger on but it is both familiar and welcome: rich sweetness but biscuity; fresh apple, orange and fresh squeezed lime juices; a bit of white pepper and twigginess; and that tone which must be the dandelion – maybe I am thinking of sorrel in the spring when I go down onto the lawn to eat something growing. It is a mild greenness. The end is a mild bitter with a little huskiness moving into richish cider. Much more attractive to me than other brew reviewers suggest so perhaps beware. This may just particularly suit my tastes. On the swirl, there is cream but much more softly bitter green. At the end of the dregs it is almost like light drinkable cheese.

A beer that reminds me of a white lirac wine I once had whose only accompaniment I could think of was fresh leaf lettuce. This is more robust but in the same range. A beer or a waldorf salad with apples, walnuts and celery. Maybe Thai food, too. BAers see the challenge yet take it on with only 2% saying no despite its thoughtful unconventionality. A beer that makes me wonder if Fantome is the best brewer in the world.

Fantome Saison: also from Fantome of Soy, Belgium. Funnily, I did not like this quite as much as the Pissenlit but I still liked it a lot. Very active amber ale with a creamy white head. In the mouth pear and grape juice with white pepper, biscuit and a drying astringency across the tongue. Chalky notes under the herbal hoppiness not unlike Orval in a lavenderish sort of way. Well hidden strength at 8%. On the swirl, the astringency calms though the white pepper remains. Many BAers ask good questions but still rank it highly. A discomforting beer perhaps but still very attractive.

What a great hobby I have. I could consider saisons all day most every day. It is a real shame that so few craft brewers in North American have taken on the style with two major Belgian-style brewers in the north-east Unibrou and Allagash even ignoring it.

Delaware: Golden Shower, Dogfish Head, Milton

An imperial pilsner. This is a sort of beer I never imagined I would need to concern myself with. Unlike stouts or pale ales with their history of bigness, surely no one would bother upping the game of brewing the steely king of lagers. No one told Dogfish Head from Delaware, however, and they went ahead and did it as they tell you about at no lack of length on their website, including this:

The big breweries are as guilty of any company in any industry of brainwashing the consumer through the sheer oppressive magnitude and breadth of their marketing efforts. They are selling a brand name and an image with such zeal that they have forgotten about the product behind all of this horseshit and hyperbole – the beer itself. Dogfish Head Golden Shower is the beer itself. A true Pilsner brewed with 100% Pilsner Barley, and impressively hopped using our self-developed continuing-hopping method. At 9% abv it’s also nearly twice as strong as the American, wanna-be pilsners made by the big boys.

If you have read my reviews here before you know I have questions about my relationship with pilsners. I respect the fact as much as the next guy that it is a noble and traditional style but then there is that metallic zing…or is it a zang…that fills my mouth as if I was chewing a quarter pound of four penny nails that have been laying around the shed. So I approach this beer with some trepedation. And some of the low rating BAer reviews are backing that up – like this one:

…Not drinkable at all. Really sad for such a great brewery. I dumped the remainder of my $12 bottle in the toilet, where it belongs. Don’t waste your money on this golden shower…

Yikes. I only paid $8.99 for mine but still. Intersting to note, however, that the highest BA raters consider many of the same elements but like them. I don’t know what to expect now.

The beer pours a very attractive bright burnished gold with a white head that resolves to a rim what with the low carbonation. When you shove your nose into the glass there is plenty of sweet apple and pear concentrate. The first thing I think of when I sipped was triple. It is sort of like a Belgian triple – candy-ish sweetness and all – but also with a fall fruit aspect like calvados. It is also thickish and does not have the overly metallic hop profile I feared – the hops are tightly herbal as much as anything. In fact, it is far more pale malty than anything else. And that is a remarkably well hidden 9%. The beer is not hot in the mouth but it certainly does warm otherwise.

Where does this beer fit in? It is a near neighbour to Belgian golden strong ales like Duval or triples like Chimay Cinq Cents with the white label – but without the bubble gum or candy floss notes Belgian candi sugar provides. A beer to contemplate the coming autumn. A beer to eat apple pie and vanilla ice cream along with, oddly enough. It would be interesting to have this beer condition in a wood cask as there is that butter and/or vanilla richness that could be umphed one notch for experimental purposes.

Is Twisted Thistle An IPA?

twisted1I picked up this beer while on the road and I was immediately in a fix, dealing with cultural confusion. As a son of Scots I know that Belhaven is a fine and reputable brewer of Scots ales bought last year by Greene King… yet I know IPA is not a Scots style. I have discussed this before in relation to Deuchars IPA but this beer – or more particularly the comparison between the two beers makes their labelling as IPAs a wee bit problematic.

Look – here is what I thought about Twisted Thistle. When I had it the other night I wrote:

Caramel ale under light tan foam and a thick cling and ring. A very fruity ale, berry fruity but mainly crusty sweet country loaf of bread. Rich with some smokiness and creamy yeast. Then it opens into light dry fruit apple and raisin with a note of honey. Grapefruity hops balance but in a recessed position, a subordinate role. Definitely more like a pale ale in the zzap-tastic north-east US scale. But richer.

Then note what I concluded about Deuchars in October 2004, a year and a half ago:

You can see they are really different ales, Deuchars being is light and crisp while the Belhaven IPA was to my mind more like a Bombardier with a lighter touch on the same heavy elements, especially the dry fruit characteristics – dry apples and light raisin rather than, say, figs and dates but still dry fruit.

Don’t get me wrong. Both are good bevvies you should try. My point is IPA is becoming a very broad term, so broad I am finding it a little meaningless as an indicator of what I will find when I pour the bottle. Terms like “stout” and “mild” or “dubbel” do not generally pose this problem for the thoughtful buyer facing a new beer. It reminds me a bit of white wine and the labeling of them according to grape varieties which became popular in the early 1990s. People then came to say they like Chardonnay or Merlot but then were surprised when this Chardonnay or that Merlot was nothing like the wine they could they recognized. Like with IPA, too much is due to the actual wine making techniques for the comfort of those wine drinkers relying on the label for guidance. Key terms then become the opposite of what they were meant to be – they come to deter rather than attract.

So try Twisted Thistle. It is not a Scots style /80 or wee heavy or an IPA or like Deuchars IPA. But it is really really pleasant.

Germany: Aventinus, Schneider And Sohn, Kelheim, Bavaria

The classic wheat double bock or weizenbock from Munich – and not a dunkel weizen! The high test version of Schneider Weisse. The brewery’s bottling hall was on Aventine Street according to Michael Jackson’s Great Beer Guide.

This beer has all the moreishness supreme of the mere weisse but with even more zow-ka-pow and zam! It pours that funny grey tinged brown that reminds me of gravy with a tan head. In the mouth it is a cacophony of spices and creamy malts and yeasts: nutmeg, all spice, clove plus caramel from brown malts, raisin from crystal malt and a good bread crustiness from pale malts. There is a cutting hop as well that is below much of these flavours as well as a bright acidity that may have a lime tone. The water feels soft but there is so much going on it is a little hard to tell. In the cream yeast, banana and soft apple like Golden Delicious.

One of my favorite beers.

Lee’s Mild, 8th Anniversary Ale, Stone, California

What can you say about a beer that says so much about itself. I picked this one out of the stash, $5.99 USD last time I was south. It is a one off brew made in August 2004 from Stone of a previous standard of theirs called Lee’s Mild…which makes it more of a revival than a one off. At 7.8% I am wondering where I will find the mild in it but these things do happen sometimes.

Mild is generally the lightest of the dark ales – below porter, sub-dark and under brown. Big in, say, Wales circa 1910, milds are now rare. They also were a bit of an innovation when they came out as they were a break from stales or beers that had attractive sour tang to them. The idea of an actually sterile and fresh to the consumer beer was very 19th century
industrial revolution. I think the only true one I have had – other than those I brewed myself – was at C’est What in Toronto last winter. The perfect session ale. But that one was only 3.3%…or 42% the strength of this one of Lee’s. So what will this bottle provide when opened. The BAers give great hope. More in a moment when I get the danged thing open.

It pours a really attractive reddish mahogany with a rich and lace leaving tan head. Good and black rummy – sweetness worked through and dried. Masses of malt with notes of fig, date and pumpernickle with a good swath of green and twiggy hops cutting but not severing betwixt and between. It is just a notch below an old ale or something that might come out for Christmas but not by much. A long long finish. Another impressive big ale from one of the great US brewers.

Knut Travels South to Freising, Bavaria

Freising, Bavaria, Germany. A quiet little town dozing on a crisp Sunday morning, an excellent place for a stroll – and a few beers. Why Freising? For a beer lover, it has the obvious advantage of being the home of Weihenstephan, which claims to be the oldest brewery in the world, and that obviously makes it stand out from other Bavarian towns. Combine this with it being just off the runway of Munich international airport, and it really makes sense. So, if you have a few hours in transit, go straight for the arrivals hall and look for the sign pointing you to buses. Bus 635 takes you to the Freising railway station in 20 minutes, and it runs all day.

First a stroll through the largely empty streets. The cathedral dominates the highest hill, with views of the rural landscape surrounding you like those shown above. Click for a bigger version of the view. There is surprisingly little noise from the airport, more some from the church bells. Downhill again, zigzagging through the old town with picturesque homes and shops that look pricey, but, this being Germany, they are all closed on Sunday. I enter the main square, and the sun is warm enough to stop at a café with tables outside and where the sign tell me I can have a glass of Franziskaner Weisse. The waiter promptly bring me this, and I sip my beer enjoying the Sunday quietness. The beer, an unfiltered hefe, is a proper representative of its kind, no doubt about that, and it tastes good. Still, it lacks some bitterness and freshness that I seem to recall from the bottled version. It is one of Roger Protz 300 beers, but I don’t know if it deserves such a rating. There is a church next to the main square, with the sounds of music from the organ and the congregation singing their hymns drifting out to me and a few other customers not attending the service. (I believe there are others inside the café having brunch, too.) A plaque on the church wall commemorates the heroes of Freising from World War I. (Well, Norway was neutral in WWI, so we don’t have much to boast about!) I fish out my book (the new one by PD James, bought on the airport that morning), and order a Spaten Helles, also in the Protz book. I go for a small one, as I feel I should have some lunch soon. This beer is not a beer to die for, a rather flat and boring brew. It may be the victim of the 7 minute law, so I will try the bottled version if the occasion arises.

I ask for the bill (amazingly I’ve managed to get by using my rusty school German), and aim for the Weihestephan brewery, which is well signposted. This is a brisk walk uphill again, past a beer garden closed down for the winter and through parts of Weihestephan Technical College – the brewery is a part of this complex. On a Sunday, the brewery is closed, but I aim for the brewery tap, which is bustling at lunchtime. I find a seat in a vaulted cellar, and order a Hefe Weisse, which is much better than the one I had earlier. Properly served, and nice to sip while I study the old fashioned menu, heavy on roasted dishes. I go for the Brewer’s Plate, which include sauerkraut, roast pork, smoked pork, potato dumplings, liver dumplings and deep fried onion rings. With beer gravy. I finish with a draft pils, which is the best beer of the day. A very aromatic beer, as far removed from Becks and its clones as possible. Lots of taste from both the malt and the hops. Lovely.

I have to get back, but not before buying a souvenir pack of 6 of their beers to take home. I even bought a bottle of beer liquor especially made for the restaurant. Have your tasted it, sir, enquires the barman when I ask for it. I tell him no, and he kindly pours me a shot. It does not taste of beer at all – a very sweet drink which reminds me of a coffee liquor. But now I have to hurry. A 15 minute walk back to the station, hop on the bus – and I am soon back in the crowd of Flughafen Franz-Josef-Strauss again. I doze off as soon as I sit down in my airplane seat.

Next stop: Bratislava

Quick Note: St. Peter’s Old Style Porter

This beer from St. Peter’s is a ruby brown ale under an oddly ivory head. I’ve never seen an ivory head: tan plus hints of green-grey. This is old style, like Burton Bridge porter: barley candy plus molasses with lime and green hops. The yeast is sour cream or soured milk or something in between. Yet all well balanced.

Is this the holy grail? A 1750s porter? Likely not sour enough but colonial US farmers drank diluted vinegar so go figure.

Japan’s Beer-Like Substances

This is somewhat depressing news given my inclination towards quality real ale:

Kirin to enter market for ‘3rd-category beer’ this springThursday, January 13, 2005 at 07:00 JST
TOKYO — Kirin Brewery Co said Wednesday it will join three other major Japanese breweries this spring in offering a product known as “the third-category beer,” a beer-tasting alcoholic beverage that is in a lower tax bracket because of its ingredients. The beer-like beverage accounted for about 5% of sales of beer and the like in 2004, underlying a growing demand for the new beverage, said Kirin President Koichiro Aramaki. (Kyodo News)

Once can only presume that the 3rd level is below discount. Can any Asian correspondents enlighten us on this? Interesting to note that the Asia Times is reporting a concurrent decline in overall Japanese beer consumption and a move to the third way as an effort to get around taxation. Guinness, one of the great beers of the world in both an economic and quality sense, was created for the very same reason when Britain moved to the taxation of malt included in beer rather than the final alcohol content (if I am recollecting correctly…I did! See here). The result was a beer high in unmalted raw rolled barley and blackened but raw roast barley and a resulting low-carb profile. I suspect the Japanese will not come up with such a happy outcome.

Historic Ales of Scotland

histales

Alba Pine, Fraoch Heather, Ebulum Elderberry, Grozet Gooseberry

I buy this four 330 ml bottle boxed set every Christmas at the LCBO for no doubt an exorbitant price given all the fancy packaging. What I do not understand is why the beers in this promotional package are not otherwise available as singles. What exactly is being promoted? Anyway, the best thing is that these are all good beers and worth comparing even if each is more or less a unique style on its own.

These beers are made by Heather Ale Ltd. which also brews a full range of cask ales under the “Craigmill Brewery” brand and bottles Craigmill Swallow IPA. It is located in a 18th Century water mill on the river Avon, near Glasgow, in Strathaven, Lanarkshire. The web site for the brewery has a shop for readers in the UK to try and does indicate that single-brand cases can be bought, including cases of Kelpie, a seaweed beer, which is not included in the fourpack. Here is what I think of the four brews that are:

Alba Pine Ale: The label tells me that:Alba is a “triple” style ale, brewed to a traditional Highland recipe using the sprigs of spruce and pine collected in May 1998. This complex rich tawny ale is best drunk at room temperature from a wine goblet. Ingredients: malted barley bree, scots pine and spruce sprigs.I remember thinking before I had tried this ale that I had better brace for something resembling a 1960s institutional floor cleaning liquid. Nothing of the kind. This brew is very well structured with a big malt and sweet pine green front end. It is pretty apparent that there are no hops leaving any bitter edge. Rather the spruce and pine leaves a slight astringency and aromatic heat in the mouth that serves the same function as hops, cutting the cloy of the malt. While the brewer uses the word triple, implying a form of strong Belgian ale, I think that the malty and herbal taste at 7.5% is more analogous to a Belgian dubble.The beer is reddish brown with a very nice tan head that faded quickly unsupported by the low carbination leaving just a rich rim inside the glass. There is lots of woodsy fruit in the glass as well as some whiskey, perhaps smokey notes. At the Beer Advocate, all but 5% of 105 reviewers give it a thumbs up, something I would not have expected for such a unique ale. The finish is orange peel, butterscotch, some heat yet a fresh juiciness quality that would make this rather more-ish if it were available-ish from the LCBO-ish.

Ebulum Elderberry Black Ale: black ale this beer calls itself. It is really an oatmeal stout with fruit flavouring but that is besides the point – the point being that this is very good stout. Elderberry is an ornamental plant here in Canada which grannies grow on their front lawns and make jelly from in the autumn. It is a lovely small fruit bush and, when mature, very productive providing masses of the tart, woodsy, dark grapey berries. It is not that far off a blackberry or what some call a thimble berry but , unlike those, is not shaped like a dark raspberry. It is the perfect compliment to the roastiness and silkiness of an oatmeal stout. The bottle says:It is a rich black ale with fruit aroma, soft texture, roasted grain and red wine flavour, with a gentle finish. Ingredients: malted barley bree, elderberries, roasted oats & barley and hops.It is interesting to note that there is no style called a “black ale” though there is a central European one called Schwartzbeer – but it is a lager. Beer advocatonians pick up the red wine comment and compare to port. Given the truly vineous nature of lambics and other soured beers, I think this is a bit of a red herring but it is not devoid of merit. Again, it is utterly beyond me why the LCBO does not stock the 500 ml bottles as a standing order when it brings this boxed set in each Yule.

I am confused as to the use of “barley-bree” on the lable as I understand this to reference a finished ale, implying I think incorrectly that the other ingredients are infused into that finished ale. I do not think that is the process being employed here given that roasted oats, unmalted, would create a problem with stability if it were merely infused.

Grozet Gooseberry Lager: This deep straw coloured lager pours out quite still, the white head diffusing immediately. The berry flavour is much more forward than in the Ebulum giving a very tangy prominant overtone. It is citrusy – a combination of lemon/orange/lime. The bottle tell us that the ingredients include malted barley bree, wheat, gooseberies, hops, bogmyrtle and meadowsweet – the last two being traditional Scots wild herbs used before hops came to the UK in the 16th century. Unhappy beer advocatonians do not appreciate the goosebeery flavour but as the best dessert I ever ate was a gooseberry-pear pie, I am not worried. The gooseberry matches the tang of the wheat very nicely.

Fraoch Heather Ale: Heather is a lovely thing and, being a Scottish immigrants kid who grew up in New Scotland, a pretty pervasive symbol in my life. Unlike hops, which is a robust annual vine that can grow to hundreds of feet, heather is a low bush that grows in pretty marginal rough places. It has both a sweetness like clover, twigginess and floral blossom aspects. This comes out in the ale, which is otherwise a fairly neutral low-medium pale ale. There is some fruit in the grain which joins with the sweetness of the heather nicely. There is an lavender-orangey thing to it but woodsy rather than fine. The finish is just off-dry and flavourful. Beer advocation is positive. From the brewery’s website, this interesting technique to infuse the beer is explained:

Into the boiling bree of malted barley, sweet gale and flowering heather are added, then after cooling slightly the hot ale is poured into a vat of fresh heather flowers where it infuses for an hour before being fermented.

For me, that is a better use of the infusion description. This one would be a very good every day ale if it were actually for sale here…every day.

So all in all an interesting four pack worthy as an introduction to this interesting brewery. People thinking to make things interesting.

New York: Variety 12- Pack, Cooperstown Brewing, Milford

Another big buy from my trip a few weeks ago to the Party Source in Syracuse, NY. The case of this happy vista upon cracking the cardboard. Cooperstown Brewing is not actually in Cooperstown but is a proud cornerstone of the Milford, New York business community.

Like the Smuttynose case review posted ten days ago, I will work through the varieties included in this combo pack and give my impression of what the brewery is up to. One preliminary point, however. In this pack there are twelve bottles of six types as opposed to the four types. For me this takes out the “what do you think opportunity” – I don’t mind sharing a third but I think two bottles separated by a couple of days helps me think about whether I like a brew or not. Also, without having had one, drop the “golden ale”. Maybe once I have popped them, I will feel differently but to me that sounds like a pale ale that can’t work itself up to call itself even that. Plus, having sneaked one each of the stout and porter already, I know you could drop the stout. The porter is a real winner but the stout is not. You are trying to win me over with these mixed cases, so my advice is play your best cards.

I will review all six ales – and they are all ales which is a plus from the get go – as I pop ’em.

Golden Ale: I am not sure whether I have to retract what I wrote above, now a few days ago, but I am also not minding this light ale. That is what it really is at 4.3%. The brewery says:”Nine Man” is a golden ale, brewed from English pale and crystal malts, and with torrified wheat. It is bittered with Cascade and Cluster hops and finished with Cascade hops. “Nine Man Ale” was first brewed as a summer seasonal beer in 1996. It was kegged the first season but not bottled until the opening of the baseball season in April 1997.

– Original Gravity 1.045 / Final Gravity 1.012 /4.3% abv.

There is more body in this than a supposedly full-bodied Canadian macro-ale like Labatt 50. The hop selection and timing provides a good edge to the brew without florals or fruity flavour – maybe a wee lemon rind thing. The crystal malt gives it a slight nutty tone as well. Nothing remarkable except that at that moderate alcohol level, it does not come across as any kind of compromise. The beer advocatonians are a little restless with a 19% thumbs down rating. Here is one unhappy soul’s tale:Found this to be a decent, quaffable light ale. It has a pleasant medium gold appearance with a slight head. The aroma has hints of mown grass with some hints of Saaz hops. Tart, slightly fruity flavor. At the end, find it to be a bit clingy and starchy on the aftertaste.That reviewer rated it 2.9 out of 5. What do you want from a light ale?!?! But that is it! It is not called a light ale or even a lite one but a golden one. By not admitting what it is, has Cooperstown lost a market? Perhaps. For now, I say leave three of these in the box…maybe as a summer seasonal.

Pride of Milford: Strong Ale. The brewery says 7.7% which is about 2.2% higher than I would have guessed from the mouthfeel. It is rich but not Belgian fruity, more restrained like a low-end barley wine. The excellent Lew Bryson in his excellent, nay, seminal New York Breweries (1st ed. 2003 Stackpole Books) calls it at page 166:…a big beer that showcases the beautiful character of the Yorkshire [Ringwood] yeast. It’s malty, cookie-sweet and touched by fruity esters and Ringwood nuttiness that I love…I would agree with everything but the “cookie-sweet” unless we are talking ginger snap or milk lunch. I think this is actually moderately rich and dry – think amontillado or oloroso rather than fino if we were taking sherry which we are not but I thought I would say it anyway. The brewery says:

“Pride of Milford” is a very special ale with a tapestry of complex flavors and aromas. It is brewed with five malts and fermented with the Ringwood yeast at a higher temperature which gives this beer a uniqueness all its own. “Pride” has a distinctive reddish copper color. It is strong and rich beer. When “Pride” was first brewed in December 1999, many thought the flavor and aromas of this beer had fruit overtones. No fruit or adjunct flavoring is added to this beer. The unique flavor comes from our special brewing process.

It is not particularly pungent and has a soft mouthfeel, which would make it quite sneaky if one faced an afternoon at a cottage in winter with a fridgefull. Which raises the question of why this would be included in a case in July. I say include three of these in the case in winter replaced by the Golden Ale in the summer. I think beerish advocates would agree.

Strike Out Stout: The head fizzed like a Coke as it was poured and dissolved away within ten seconds. A nice flavour with chocolate and dry darker malts but subdued, a lighter bodied stout. An oxymoron. Fades in the mouth leaving a cocoa-chalky feel then just a little sour tang. The brewery is kinder to itself:

“Strike Out” is brewed with 6 malts including a balanced portion of chocolate and crystal malts. It is also brewed with 5% flaked oats for a velvet-like mouth feel. English pale, Munich and black malt, plus roasted barley round out the malt bill. Considerably lower in alcohol than both Benchwarmer Porter and Old Slugger Pale Ale, “Strike Out” is a well-rounded stout, opaque black in color with a roasted palate.

        People looking for a stout will be disappointed, especially with the 4.6% but also the crystal malt, quite off style, even for an oatmeal stout. Consider these

two great oatmeal stouts

         easily accessible to someone in the east end of Lake Ontario region. Both have richness. Strike Out does not. It should be reformulated with some body added or it should be called a dark ale, a lesser style. The yeast is a bit sour, too. Not really on for the style. I think I have made a stout like this and not been that proud of it.

One unhappy beer advocate

       captures my thoughts:

Almost black. Big Huge fizzy brown head. Good retention. Head forms craters as it dissintegrates. This beer appears to be very charged up by its appearance. Coffee bean, soap and leather are present on the nose. There’s something wrong with this beer. (Actually, many things.) Mouthfeel is way too carbonated. I get so damn much gas in every gulp that a burp is always the aftermath. The taste is astringent. Husky. Tannin like. Soapy. Stale. No stout qualities to speak of. I haven’t dumped a beer in months, but I just don’t feel like burping 20 times by the time I finish this one.

      So ditch this beer, Cooperstown. I think I am going to like the porter better from the recollection of the first. Leave this one out of the variety case to make some room of the seasonal.

Old Slugger Pale Ale: If there are two words that are bad in beer they are “Mt.” and “Hood”. Some call them spicy. Others, like me, rough and dirty, like a little bit of bark in every sip. I didn’t know what was so odd about this brew until I saw those two words – then I knew. Al Korzonas in his text Homebrewing – Vol. 1 (Sheaf & Vine, 1997) writes:

Another recently released American-grown cousin of Hallertauer Mittlefrüh. It is spicy (cinnamon), resiny and slightly sweet. It is recommended for any German or American lager. It is quite close to the Hallettaur Mittlefrüh in character, perhaps a little spicier. I recommend against using this hop for beers in which you want dominant bitterness – in a recent experiment I found its bitterness to be slightly abrasive when used in a recipe where the bitterness strongly dominated the malt.

      Not good news for a pale ale – that fairly malty, fairly bitter style.

Don’t get me wrong. This is an ambitious brew – ringwood yeast and its sour, woodsy thing; three very different hops, Mt. Hood as well as twiggy Fuggles and citrusy Cascade; as well as four barley malts including two types of crystal. For all that work there is an absence of finesse, the balance that makes all that flavour pull together. What would help? There is butterscotch but it is sitting there in a gap that needs to be filled up with biscuit. Again with the body…Cooperstown is just making them too light for the amount of flavour they want you to take in. Like the stout, it leaves you with an impression that it is thinner than it ought to be. Also like the stout, the head disappeared fast. The beer advocates give at a fairly low average for a micro.

Back Yard India Pale Ale: The head sustains longer than the stout or the pale ale. This is a good sign. The first taste is of vegetative rather than herbal hops. Clover sweet. There is a rough malt grain edge but is works in this one. This beer would go well with rich earthy flavours like ox-tail soup, parsley potato soup or roast squash. You know what I saying. I know you do. Maybe it is just that the ringwood challenge has been met with this one. A full three ales in the variety pack year round.

Interestingly, the unhappy beer advocates are talking about gushing bottles, cloudy ale and high burposity. These comments all go to problems at the brewery. My bottle was nothing like this, fairly still and balanced. So be prepared for bottle variation. The brewery says something very interesting:

English pale barley malt is predominant in this beer with just a small amount of crystal malt. It is well bittered with Cluster and Cascade hops and finished with a mix of local hop and larger amounts of Fuggle hop.The southeast zone of the leather-stocking region in New York (west of the Syracuse-Binghampton corridor south-west of Albany) was a hop growing area before the west was truly won and a local hop is a good hop if it is a heritage variety as this claim might be taken to imply. All in all, I am very happy with this beer. No Flower Power IPA from Ithaca but a worthy if less brassy neighbour. Redemption in the case.

Benchwarmer Porter: Comfort beer and, again like the IPA, a worthy placement in the case. The head is rocky and tan. The mouthfeel is full and full of mocha and fresh picked unsweetened black current. A beer fit for the Ringwood, but porter usually is. I used to make Ringwood pumpkin porter in my homebrewing days…but less about me, more about the brew. The brewery says:More than 4% chocolate malt, which is the most similar to the brown malts of the early 1700’s, gives “Benchwarmer” its dry coffee-like finish. It is fermented with the Ringwood yeast which is an excellent yeast for the brewing of porters.I am buying it but are the beer advocates? 43 reviews all all positive. One says:

Big foamy head and very dark color, but not opaque. Lots of hops for a porter, and they work well in drying out a slightly chewy mouthfeel, as well as imparting nice hints of herbs and dry leaves. Very tasty underlying flavors of espresso, dry molasses and earth. The finish is dry, with the coffee/espresso flavors lingering with a touch of alcohol. Really complex on tap.

Many reviewers taste some smoke which I did not get at all. Oh, well. Such is life. Very decent porter.

So all in all this is an ok variety pack but I now know what I will buy in a six and what I will not. Some concern for production quality but when they do well they do well. Nothing life changing but they are thinking and they are achieving – two things I have to remember to get around to from time to time Work on the stout and the pale ale, mix up the case to go with four styles not six and you are going to be ok.