Just Tapped Tasting
- Jan 11, 2017
Hudson Valley Brewery Make Believe
Just Tapped Tasting – Episode 88
- Brewery: Hudson Valley Brewery
- Beer: Make Believe
- Style: Sour Farmhouse
- ABV: 6%
- Location: Beacon, NY
Hudson Valley Brewery Make Believe A Southern German-style pale lager with a soft and full grain character and subtle hoppiness.
Roughly 60 miles from this craft beer bar Brooklyn. The Brewery sits in Beacon, NY, on the east side of the Hudson River just across the water from Newburgh
Super new. This is one of two of their first beers released in the market and Now available in New York City, the Hudson Valley, and the Capital Region. Eric The Wilky Beer Buyer and I first tasted a couple of their beers almost a year ago at a New York Beer trade show and knew they would be guys to watch out for.
Historical / Style Relevance
Farmhouse ales were traditionally brewed in the winter, to be consumed throughout the summer months. Not so long ago it was close to being an endangered style, but over recent years there’s been a massive revival; especially in the US. (Beer Advocate)
This is a very complex style; many are very fruity in the aroma and flavor. Look for earthy yeast tones, mild to moderate tartness. Lots of spice and with a medium bitterness. They tend to be semi-dry with many only having touch of sweetness (Beer Advocate)
Sour farmhouse ale aged in oak wine barrels, hopped with Citra and Mosaic. (Brewery Website)
Hudson Valley Brewery Make Believe – Just Tapped Tasting – Episode 88
Well, hello there and welcome to Episode #88 of Just Tap Tasting. Brian Fisher here at The Wilky drinking beer for usual. You should join us sometimes. It’s a lot of fun.
We got another – I’m just going to keep saying it. It doesn’t get old. But, another new brewery on the show, Hudson Valley Brewery Make Believe. This one’s super new. I think they started sending beer down to the city from the Hudson Valley within the last two weeks. New year, new brewery. Really exciting.
This is Hudson Valley Brewery. They’re in Beacon, New York. Beacon is about an hour forty five, two hours north of the city – specifically The Bar where we’re at right now. It is just across the Hudson from Dunberg, if you know where Newberg is.
Hudson Valley, there’s a lot of great beer coming out of the Hudson Valley. We’re actually going to be doing a whole Hudson Valley event in March – end of February where we bring in a whole bunch of these guys. They’re really killing it out there with beers like, Hudson Valley Brewery Make Believe.
Like I said, these guys are new. This is one of two beers that they released into the market, limited release on the New York City, Hudson Valley and the capital region here in New York and that’s it.
Two beers. This is Hudson Valley Brewery Make Believe. It’s a sour farmhouse and Eric and I – shout out to Eric, beer buyer here are The Wilky. Where’s the beer and why? We’ll link that down below. That’s his blog. Good dude. He really wrangles in some delicious juice for us. Thank you, Eric.
But Eric and I tasted beers and these guys, like a New York’s beer show more or less back in the summer time. It’s like six or eight months ago. We’re like, “Man, these guys are into something. It’s going to be really great.” We’ve been looking forward to it. When we finally got it, we’re super pumped.
Hudson Valley Brewery Make Believe Sour Farmhouse, 6% alcohol. Farmhouse beers traditionally are made in the winter time and drink in the spring. It’s a style almost lost it, almost went extinct. But definitely the American brewing culture scene and growth took hold of it. Now, it’s a big thing here. Farmhouse beers and saisons, things of that nature. It’s really exciting.
They’re brewed in the winter time. They’re known for their yeast quality which can contribute some dryness, little floral sometimes fruity qualities from the yeast. This one is the sour version of that. It’s some sort of wild fermentation. I could not find what kind of yeast they were using whether it’s brettanomyces, lactobacillus, Pediococcus. There’s a lot of different ones out there, something blended, things they’ve cultured themselves. Got options, got options here.
Color-wise you got a hazy orange yellow going on which is really nice. Nice white head. Cool!
Nose! Definitely fruity nose but sour fruity nose, like apricots. You get this – like this beer’s going to have a nice acidity to it. I get a little funk, a little bit of two-day old sock but in a fun way and some people like that. Hudson Valley Brewery Make Believe cool.
Let’s give it a taste. Awesome! Really great fruity – this one’s aged in oak wine barrels. It gives it a nice body. Dryness is shown. Stylistically, the yeast is dry. Spending time with that oak, I believe it’s going to dry out a little bit too. It’s dry but it’s also fruity and it’s got a nice acidity. There’s a lot of great balance here which is awesome.
Balance and sour is key for me. Personally, I go for balance. Some people want their face ripped off by the sourness and it’s like a sign of pride and strength that they can take the really sour stuff, like Leffe Leaf from New Belgium. That one’s cool. I like it. It’s great beer but it’s super assertive. This one’s balanced. Hudson Valley Brewery Make Believe great.
Dry hop with citra, one other one that I’m drawing a blank with but is dry hop as well. Sour beers are delicious. Really tasty stuff.
Question of the day. I want to know what your first sour beer was. I’ve asked this on the show, I just didn’t get enough answers. I need to learn, learn from you guys. Wilky Nation, let me know. Comments below.
Thank you so much for watching the show. We’ll see you for a Hudson Valley Brewery Make Believe real soon and Happy New Year!
- Jan 09, 2017
Folksbier Helles Simple
Just Tapped Tasting – Episode 87
- Brewery: Folksbier
- Beer: Helles Simple
- Style: Helles
- ABV: 4.5%
- Location: Carroll Gardens – Brooklyn NY
Folksbier Helles Simple Helles Lager · 4.5% ABV A mix of old and new world hops. From the Folksbier website
7 miles from the bar. About 30mins from The Wilky right off of the BQE
Brewery History: As far as we can tell these guys officially started commercially brewing in May 2016. Passionate home brewer for 20 + years turned professionals. Opening their tasting room this month, January 2017
Historical / Style Relevance
Brewer is passionate about lagers. Munich Helles Lager was their answer to meet the demand. A bit more malty, they often share the same spicy hop characters of Czech Pils, but are a bit more subdued and in balance with malts. “Helles” is German for “bright.” (Beer Advocate)
Folksbier Helles Simple – Just Tapped Tasting – Episode 87
Hey guys! Brian Fisher here and welcome to Episode #87 of Just Tap Tasting where we’re tasting beers here at The Wilky that we just tapped.
We got a new brewery – it seems to be a trend on the show. There’s so much growth in the New York area. It’s really, really exciting. These guys open back in May of last year, May of 2016 so six of seven months old. This is the second beer we’ve had from them. It’s Folksbier. They’re out of Carol Gardens which is a neighbourhood in Brooklyn down southwest of The Bar, about 7 miles from here, about 25-30 minutes by car because we have traffic here in New York.
We’re shooting this episode, Episode 87 and I believe they’ve just had their soft opening last night for their Tasting Room, Tap Room. It’s really cool. You can go and taste their beer like Folksbier Helles Simple at the source. It’s a lot of fun to do.
But a little bit of back story about these guys, other than they’re really new, guys have been in New York for a couple of decades, 15 or 20 years I believe, a variety of different business but originally from Michigan. His dream is owning a brewery and a farm in Michigan but loves the city, too. So he decided it will be a great place to start.
As we all know here at The Wilky, there’s a lot of thirsty people here in New York. There’s still great beer to be made and so they jump on about six months ago to do. From what I can tell you, he’s really passionate about lagers and lagering beer and that is no different here.
We have a Helles Beer which is Folksbier Helles Simple coming at 4.5%, a little bit about that style. Helles is a German style, comes from southern Germany, I think specifically Munich and it was a style that was created way back to meet the pallet or the desires of the beer drinking at that time they wanted. They wanted just a little bit more.
The Czech Pilsner was all the rage which got that – it’s light but with that spicy hop aroma and flavour profile. What they do with the Folksbier Helles Simple is they took that base, that framework if you will, and add a little bit malt presence in an effort to balance things out.
Helles a little bit more malt character. Helles meaning bright in German so it’s still bright, refreshing. It’s by no means when I say “malt”, we’re thinking about a malty beer. It’s just a more malty version of this style.
Color-wise, pretty classic. A light yellow, soft yellow in color which is pretty stylistically accurate. I don’t think they really get much darker than this.
Let’s take it into the nose. German hop, floral hop aroma, subtle, a little bit of sweetness shining through from the malt presence here but just really nice – for me, distinctly German on the nose. I think that’s because of the hop. I really got to dig in and learn. I am learning this year, new year, just stepping up the knowledge to a different level. I’m really going to dig into understanding ingredient by ingredient and do malts and hops really affect flavors in beer. It’s kind of what we dig into this show. Beautiful nose.
I’m excited to taste this. This is what we’re going to do. I get on the pallet, I get a little bit of that floral, spicy hop aroma but there’s this really nice malt backbone which is for me, just like super bready and dry biscuit but in a fun kind-of way. I really enjoy Ritz crackers. I’m not saying this tastes like Ritz crackers but the way that I enjoy Ritz crackers being a dry bread, I enjoy this bready dry bread quality in beers like this. It’s really refreshing. I just want more. My mouth is watering right now.
It’s Folksbier Helles Simple. It’s delicious. Like I said, 4.5% and I believe that when breweries can knockout a style like this really well, like this one is, I believe it’s a testament of their abilities and skill sets. I really look forward to what’s coming down the pipeline from these guys. It’s going to be exciting. Like I said, they’re really new – six months old. I’m looking forward to it.
Question of the day. Since this is a German style beer here on the show, we’re going to go German on this question and I want to know, have you been to Octoberfest? Like, the real thing? Yes or no in the comments below. Sub question, if the answer is no but you’ve been to The Wilky Octoberfest, let me know.
We’re going to be partying again in about six months with that. We’re looking forward to hosting the October 2017 for The Wilky Octoberfest. But I want to know if you’ve been to real thing. I think I’m going this year. Let me know in the comments below. Let’s drink some German style beer real soon. Cheers!
- Jan 06, 2017
Boulevard Firestone Walker Collaboration No 6
Just Tapped Tasting – Episode 86
- Brewery: Boulevard & Firestone Collaboration
- Beer: Collaboration No 6
- Style: Blended Barrel Aged Ale
- ABV: 12.5
- Location: KC, MO and Paso Robles, CA
Historical / Style Relevance
Boulevard Firestone Walker Collaboration No 6 will be composed of the following beers:
- Boulevard Bourbon Barrel Quad –
- Firestone Walker Stickee Monkee – Imperial Stout X – Tart Cherry (Whiskey Barrel-aged) – 10% = ABV – 11, IBU – 64
- Firestone Walker Velvet Merkin – 10% = ABV – 8.5, IBU – 33
Boulevard Firestone Walker Collaboration No 6
- Boulevard Boubon Barrel Quad 45% = ABV – 11.8, IBU – 19
- Oak bourbon barrels where it ages for varying lengths of time, some for up to three years. Then Cherries are added. The resulting beer retains only very subtle cherry characteristics, with toffee and vanilla notes coming to the fore.
- Firestone Walker Stickee Monkee 35% = ABV – 13, IBU – 45
- Brewed with Belgian candi sugar and aged in bourbon barrels. Resulting in what they call a “Central Coast Quad” The Belgian candi sugar imparts a signature molasses sweetness to the beer. Meanwhile, maturation in bourbon casks brings ample barrel expression with notes of toasted oak, coconut, leather and cigar tobacco.
- Imperial Stout X – Tart Cherry (Whiskey Barrel-aged) 10% = ABV – 11, IBU – 641A
- Series of limited release imperial stouts each having some variation. This riff spotlights the addition of tart cherries to fermentation as well as a lactic souring on the brewhouse. The result is a perfect marriage of robust, smoky maltiness and bracing tartness. The standard release is not barrel aged but this one here is
- Firestone Walker Velvet Merkin 0% = ABV – 8.5, IBU – 33
- Oatmeal Stout (Velvet Merlin) aged for a full year in retired spirits barrels from Heaven Hill, Woodford Reserve. Velvet Merkin’s rich milk chocolate, bourbon and espresso ﬂavors, preceded by aromas of vanilla, coconut, toasted oak and mocha.
Boulevard Firestone Walker Collaboration No 6 – Just Tapped Tasting – Episode 86
What’s up guys and welcome to Episode #86. Brian Fisher here and this is Just Tap Tasting where we’re tasting beers here at The Wilky that we just tapped.
This one’s a really special beer. It’s two different breweries that we love here at The Wilky Boulevard out of Kansas City, Missouri and Firestone Rock here out of Paso Robles, California – wine country, Northern California. This is a collaboration between them and it’s called Boulevard Firestone Walker Collaboration No 6. I think it’s the sixth one in the series of collaborations with other breweries that Boulevard has been working on.
These are two powerhouse breweries and Boulevard, known for a lot of Belgian stuff; Firestone for a lot of their barrel aging program and this one is definitely kind of showing what they’re capable in both. And what makes this really special is the Collaboration #6 is a blended barrel-aged beer. What they’re doing is they’re taking four different beers, two from each brewery and blending them together.
Blending is something that doesn’t place so much in the beer world as it much does in other realms of spirit and alcoholic beverages. One of the others is whiskey which we’re going to be doing some shows here with whiskey in the future, in the New Year doing some whiskey shows and some other things.
If you like Whiskey, actually, hit the “like” button right now. I want to know if we’ve got some whiskey fans out there and we should be sharing the good whiskey word. But in the meantime, back to this show which is Just Tap Tasting where we taste beer.
The four beers, the first one is Boulevard’s Bourbon Barrel Quad and the second is Firestone Walker Sticky Monkey which is a barrel aged Quad as well. Sticky Monkey, they call it Central Coast Quad. That’s the style they’ve come up with. The Central Coast California is where they’re located. This flower is indicative there, it’s Sticky something or another and then Monk’s, Belgian Quads, Sticky Monkey – kind of play on words, really creative.
And then, the third one is Imperial Stout X which is an Imperial Stout series from Boulevard where they brew it and released it a few times per year. Each time they release it, there’s a different variation. This Imperial Stout variation that they’re using in this beer is with tart cherries – so, Imperial Stout with tart cherries and then it’s also aged in whiskey barrels, which the one that went to market is not a whiskey barrel-aged Imperial Stout but the one they used in this blend is.
The last one, I’m trying to remember all four of these. It’s a lot but it contributes to amazing flavour combinations. The last one is Velvet Merkin from Firestone Walker. Velvet Merkin is a rift on Velvet Merlin from Firestone which is I think year-round or seasonal release from firestone, oatmeal stout, really tasty. Velvet Merkin is a barrel-aged version of Velvet Merlin. Velvet Merkin which is in this is aged in Heaven Hill and Woodford Reserve barrels for a period of time.
All of these blended together, alcohol just real quick. The alcohol of this resulting product – 12.5% for Boulevard Firestone Walker Collaboration No 6. The blend here is really crazy so stick with me, all the information is geeky and exciting. We’ll put it in the show notes so you’ll understand where it’s all coming out and what the blend is like. The alcohol is 12.5% and that’s because the Boulevard is up there, 10%. The Sticky Monkey is high in alcohol as well. These are all 8-11% alcohol beers that are blended. The result is 12.5% in this Collaboration #6. Really tasty stuff.
Color-wise, like I said you’ve got a Belgian Quad – that’s the highest. We’ll start from top to bottom. The blend here is 45% Belgian Quad from Boulevard, 35% barrel-aged Belgian Quad from Sticky Monkey so that’s 80% of the blend is a Belgian Quad. And then, the other remaining 20% collectively, 10% is Sticky Monkey and 10% is the Velvet Merkin.
It kind of looks a lot like a Belgian Quad because that’s predominantly the blend. Color-wise it’s like a ruby dark amber hue to it. There’s a couple of stouts here. The Sticky Monkey tends to pour pretty dark as well. This retains deep rich ruby color that’s more common with a lot of the Belgian Quads out there.
Let’s take it in the nose. First thing I catch on the nose, I get a rich cherry sweetness like candy cherry. Also, I’m noticing the alcohol in the nose. Not in like, “Oh, my good. That’s hot,” like boozy but like, “This is going to have some alcohol backbone in a sweetness kind of way which is the way that alcohol usually shows up in these beers because alcohol comes from sugar.
Let’s give it a taste. Wow! A lot going on in this plane. There’s cherries, a couple. There’s tart cherries and the Imperial Stout X that’s blended in here. There’s cherries blended in the Bourbon barrel-aged quad from the Boulevard. A lot of cherry fruit characteristics indicative of the style. You get some darker fruits like dried plum kind of richness going on there.
And then, you also have a little bit of tartness sour. The Imperial Stout X is dominantly cherries. It’s also done with a little bit of lactic acid. Between the tart cherries and the lactic acid, that’s really showing up here and a little bit of acidy and tartness, a tiny little sour. It’s balancing out the alcohol. It’s 12.5% and it’s definitely showing but in a lovely way. Like, I don’t want to drink a beer like this and not be able to experience just a little bit of the heat, a little bit of the warmth from the blend.Boulevard Firestone Walker Collaboration No 6 is just really delicious stuff.
We only have a little bit of this. You should really come and drink this. It’s really tasty. It’s a fun thing to experience, a blend or what’s known in the Belgian world as cuvee. It’s really tasty. This may be the first blend that we ever have on draft other than breweries who barrel aged beers blend all the barrels of that beer together to come with one cohesive flavourful file. Other than that, I think this is a Wilky first which is often what’s on the show which is pretty cool. Boulevard Firestone Walker Collaboration No 6 is pretty much a cuvee.
Question of the day. I think because there’s two of these styles blended in these beers, what is your favourite quadruple ale? Those are high-gravity, rich dried fruits kind of style. One of my favorites, I’m a big fan of St. Bernardus Apt 12. I want to know what you like. Answer in the comments below. If you’re a fan of Belgian-style beers and you’re still holding on because they’re amazing and you think that the Belgian breweries and these styles of beers are really exciting, hit the “like” button and we look forward to sharing some of those wonderful rich flavors.
This is the season to drink these shit. You know? It’s time of the year. It’s cold. I want big, bold beers 12.5% quads blended together with Imperial Stouts all aged in fun whiskey barrels for some mouth magic. It’s great. ‘Tis the season for mouth magic with Boulevard Firestone Walker Collaboration No 6.
I can’t believe I just said that #mouth magic. Cheers, guys!
- Jan 04, 2017
LIC Beer Project Higher Burnin’
Just Tapped Tasting – Episode 85
- Brewery: LIC Beer Project
- Beer: Higher Burnin’
- Style: 7%
- ABV: IPA
- Location: Long Island City, Queens (NY)
LIC Beer Project Higher Burnin’ IPA · 7.0% ABV Our newest India Pale Ale brewed with late additions of Belma, Azacca, and Amarillo resulting in a medium bodied IPA with juicy fruit, strawberry, earthy and piney notes finishing resinous and dry.
Just over 6 miles from The Wilky. 30 mins by car. 1 Hour by train.
Opened 1.5yrs ago in a beautiful space in LIC. They intially were coming out of the gates with more belgian centric styles with Ardent Core Saison being one of their flagship beers. One of the notable things about this brewery is that they have a coolship on sight. Simply put, an open fermentation vessel for wild fermatation of sour style beers.
Historical / Style Relevance
New East Coast style hazy fruity
LIC Beer Project Higher Burnin’ – Just Tapped Tasting – Episode 85
What is up, guys? Welcome to another episode of Just Tap Tasting. Brian Fisher here and it’s Episode #85 where we’re tasting beers here at The Wilky that we just tapped.
LIC Beer Project Higher Burnin’ is a new release from LIC Beer Project. They’re in Long Island City. That is not in Long Island. It is in Queens. Dropping some knowledge bombs, some geographic knowledge bombs on the show. Don’t be fooled by that geography issue that so many people are challenged with. Long Island City, Queens – it’s about 7-8 miles from the bar here, The Wilky in Brooklyn, here in Bed-Stuy. You can take the train or in the car and come here, go there. I suggest you take the train. About an hour in the train, not the most ideal but 30 minutes by car from the bar. They’re doing a lot of fun stuff over there.
Previously – I shouldn’t say previously – they came out of the gates, they opened in May of 2015. They’re about a year and a half in, beautiful facility. I suggest you visit it, a really nice tap room. Say, “What’s up!” to Kate. She’s lovely. Every time I’ve gone there, Kate’s been slinging the beers behind the bar. I think they do open mic night on Thursday, sometimes Trivia and stuff so that’s really cool.
We have participated – cameraman. What up, cameraman? He’s participated in open mic night, sang some tunes, strummed along the guitar. You should got do that and drink their beer like LIC Beer Project Higher Burnin’.
They started out coming out of the gates doing a lot of Belgian style stuff. One of their flagships and as probably most of the market is the Ardent Core. I think we’ve done it on the show here. We’ll link that below if we’ve had. You can check out the Ardent Core, just a really nice. They’ve done some other stuff.
What’s really cool when you think about them is they’ve got a coolship. We don’t get too much into that because that’s not involved in this beer. Just to put it simply, it’s just an open fermentation vessel where they spontaneously do wild fermentation of sour style beer. It’s a pretty cool piece of equipment that most breweries don’t have. I look forward start coming off of that.
But this is some of their new stuff that they’re getting into. This is a really new beer that came out a week or so ago, a couple of weeks ago and it’s the LIC Beer Project Higher Burnin’, just IPA, definitely following that new East Coast kind of vibe, the hazy tropical fruity kind of stuff.
Color-wise it definitely speaks to that. It almost got a faint white orange look into, kind of hazy, cloudy – all of those things that are synonymous with East Coast or the new East Coast style IPAs. LIC Beer Project Higher Burnin’ is spot on.
Let’s take it into the nose of this LIC Beer Project Higher Burnin’. I feel on the nose it’s really leading me to believe that what I taste is going to be a dry hoppy, fruity beer. I get a little bit tropical fruit, little bit of berry kind of thing which is really cool. But it’s kind of a bitter dry aroma that can sometimes – let’s see that dryness shows up on the palate which we’re going to dive into now because it’s just tap tasting. Let’s really drink some beer.
Yeah, definitely juicy like you get that dryness I was referring to. It’s really kind of some earthy tones, earthy bitterness but not a dirt kind of way but just a wild pine kind of way which is really cool. It’s actually a fun mixture of tropical that you find in a lot of East Coast stuff – that raciness, like dry pine kind of stuff that you find from the West Coast. There’s a nice marriage of the two and I really like this beer – LIC Beer Project Higher Burnin’ 7%.
Sometimes this style, this new eastern style IPA can be a little too – I wouldn’t say a little too fruity but sometimes the fruitiness cause a little too much sweetness. Those tropical notes can cause a little bit too much there. This is really balanced and lovely and you should come to The Wilky and drink one with me or with your friends or all of us. It will be lovely.
If you like this style of beer, which so many people do, it’s all the rage right now. Like you got breweries like Alchemist and Tree House and Trillium and Grimm and everybody is trying to make this style of beer right now. If you like it, I want to know. Hit the “like” button. Hit it multiple times because you probably love it. Love it. I bet you do or not. Come check out LIC Beer Project Higher Burnin’
Question of the day. I want to know if you miss the West Coast IPA or if you think everything has its season and the West Coast IPA season is over. Let me know in the comments below. I would really appreciate it if you would let me know. I get lonely sometimes in those comment sections just hanging out by myself. I want you to jump in there. Engage in the conversation. Nerd it out about beer.
If you don’t know what I’m talking about, shame on you. Watch the show more. Learn some things and then jump in the comments below and we’ll talk about beer because that’s what we’re here to do. More importantly, we’re here to drink it. Cheers!
- Jan 02, 2017
Brooklyn Cider House Bone Dry
Just Tapped Tasting – Episode 84
- Brewery: Brooklyn Cider House
- Beer: Bone Dry
- Style: American Dry Cider
- ABV: 6.9
- Location: New Paltz, NY soon to be Bushwick
Brewery History: They opened their Orchard, Twin Star, a few years ago to get the growing process started. All our ciders are born out of traditions from Spain, France, and America. They are made as naturally as possible from apples hand picked in upstate New York. Our apples are simply crushed and their juice left to ferment the same way the traditionalists do it in Europe and the way it used to be done in Brooklyn before the Temperance Movement ended the party.
They discovered hard cider in the Basque Country in northern Spain.
Historical / Style Relevance
Like fine wines our ciders are expressions of place, but unlike wine our ciders are meant to be gulped not sipped! Some are bubbly, some are dry, and some have a hint of natural sugar, but all are meant to celebrate the simple pleasures. So join us in a toast to tradition, friendship and, of course, to Brooklyn.
Brooklyn Cider House Bone Dry – Just Tapped Tasting – Episode 84
What is up, guys? Brian Fisher and welcome to another episode of Just Tap Tasting where we’re tasting beers and sometimes cider here at The Wilky. Episode #84. We got a local favourite of mine and many others. They’re a new producer of cider and they built their orchard like you do in the cider world a couple years back in New Paltz, New York that’s upstate about 75 miles away from The Wilky here in Brooklyn, about two hours by car. It’s just across The Hudson from Hyde Park, New York. Hyde Park, that’s where the culinary institution of America is, really fancy cooking school. Some of you may know it.
But anyway, the exciting thing about these guys is they’re going the traditional cider route not like this mass production kind-of stuff. What I mean by that is they really fell in love with cider on a trip to Northern Spain many years ago, the Basque Cider houses where cider just comes out after the harvest in this cast and it’s pulled from the cast. It’s kind of a similar tradition to wine but you sip on wine, cider you just drink generously. It’s tasty stuff and it’s definitely designed to do that.
The cider we have from them today, the Brooklyn Cider House Bone Dry. They call this an American dry cider. For me, it definitely speaks to that Spanish style cider. It’s dry. It’s a little bitter but we’ll get into those in just a second.
Let’s take a look at the color here. Color-wise, it’s a little bit of a cloud to it. This one spends about 10-12 months on the lease, just a wine term, also at cider, a lot of crossover here. What that means it spends 10-12 months which is the crush of the apple juice and the apple skins. I think that’s where it get a little bit of its haziness but it’s off yellowish white similar to a white wine. Definitely if we have a similar wine glass and I said, “What is this?” You might first go “wine” but this is cider – 6.9%
Let’s go in the nose.Definitely get apple on the nose – funny – but apple skin specifically. It’s like a dry apple aroma, not like sugary sweet. This one is fermented out until all the residual sugars nearly gone. It’s pretty exciting stuff.
Let’s give it a taste, a generous taste. There’s super refreshing acidity mix in this Brooklyn Cider House Bone Dry. You want to go back for more. You get a little bit of bitterness from the apple and spending time on the apple skin, kind of like wine where you get those tanning from wine which comes from grape skin and maybe what some people will perceive as harsh but others perceive as desirably assertive. That’s what’s showing up here but again, it’s really dry.
Impressive for 6.9% which is a little bit on the higher side for some cider and cider drinkers in general. It hides it really well. It’s just really tasty and I want to drink large quantities of this all the time but I like cider.
If you’re a wine drinker, this is an amazing cider to start with. This is our first cider from Brooklyn Cider House that we’ve had on draft. We look forward to sharing more of that. What’s really exciting about these guys is they build their orchard upstate New York a couple years ago and they’ve been harvesting off of their land there, their apples. They’re building a facility here in Brooklyn, New York over in the Bushwick neighbourhood like Knickerbocker and Flushing. They’re going to have a restaurant there.
Maybe we’ll get Lindsay from Brooklyn Cider House to jump down on the comments below and tell you where they’re at on that, a little insider information from those of you watching the show.
If you like cider, hit the “like” button right now. I just need to know. Am I the only one out there in this craft beer community who is waving the cider flag and really enjoying cider? I love it. I’m a big fan of cider. I think you guys are, too. You should come to The Wilky and drink some Brooklyn Cider House bone dry, slightly carbonated. They do a still version of this as well. It means no carbonation. It’s going to be even more similar to wine.
That’s only in a bottle but we have the bone dry carbonated on draft only for a little while longer here at The Wilky. You should come in and have some.
Question of the day, what is the cider that you drink? Give me the answer in the comments below. And I know we’re recording this just right after Christmas here, shooting the show and that will be a Christmas miracle if you would show the love and share the show with your friends and family. Give them a Happy New Year and hello from the show. Cheers!
- Dec 26, 2016
Grimm Super Spruce
Just Tapped Tasting – Episode 83
- Brewery: Grimm
- Beer: Super Spruce
- Style: Gose
- ABV: 4.7%
- Location: Brooklyn, NY
Building a facility in Bushwick / East Williamsburg
Brewery History: Husband and wife Joe and Lauren Grimm opened this nomadic brewery in 2013 after over 10 year of messing around with different fermentations. They start most if not all of their beer recipe creations in their Gowanus apartment.
Historical / Style Relevance
Gose is a german style created in Germany in a town where the salinity levels of the local water were higher than most. This led to a beer style which was represented by its salt and coriander core ingredients. Originating in Goslar, Germany it almost is always at least 50% malted wheat on the grain side. Historically in the 4-5% alcohol range. It is also exempt from the Reinheitsgebot. Grimm Super Spruce is brewed with Spruce Tips and Dry Hopped with Chinook Spruce Tips are little mini spruce tree branch green looking things.
Grimm Super Spruce Gose · 4.7% ABV The new growth of spruce trees layered with Chinook hops create a complex profile of fresh pine that includes floral, citrus, cola, and bubble gum undertones. Super Spruce owes its immense pine aromatics to a double dose of resin.. This unboiled beer is luminous and hazy with a grapefruit-like acidity that perfectly showcases the bright coniferous flavors. Sea salt rounds the mouthfeel, while white oak provides tannic structure.
Grimm Super Spruce – Just Tapped Tasting – Episode 83
What is up, guys? Welcome to another episode of Just Tap Tasting where we tasted beers here at The Wilky that we just tapped. Brian Fisher here, Episode #83.
And we got another beer from our friends over at Grimm. They’re so popular. They’re making so much delicious beer that I don’t know if I’ve ever taken the time to just tell you a little bit of a back story in the show so I’ll tell you that right now real quick.
Joe and Lauren Grimm started Grimm Artisanal Ales in 2013, give or take. They’ve been thriving ever since. They’re a nomadic brewery or gypsy brewery which means that they don’t have a home, just yet. We’ll talk about that in just a second. But they’ve been kind of exploring their fermented beverages and beers for the last 10 years or 10 years prior to them getting started officially as a brewery distributing their wonderful juice to the masses.
Still to this day, I believe, more or less they test all of their recipes, they start all of their recipe creation process in their Johannes apartment down here in Brooklyn. It’s pretty awesome. The beers they come up with are super creative and it’s definitely the case here today.
We have Grimm Super Spruce. It’s a Spruce Tip Gose. And just real quick about the style of Gose. It’s a German style but came out of the town or place specifically of Goslar, Germany. In Goslar, this beer is known for its salt and coriander ingredients. The reason why the salt component came through is actually the water that’s available in Goslar has a very high salinity content that’s naturally in the water.
Based on that and the coriander, these are actually the two things that would not fly in the German brewing scene because of the laws that exist there. But this beer style is actually exempt from those laws. It’s grandfathered in and allowed to persist as a style although it breaks the German Purity Law known as the Reinheitsgebot.
Obviously in The States, in US and here in Brooklyn, New York we don’t have to abide that law so we’ve gotten created with this style as the Grimm’s have. They’re not only using salt and coriander in the sour beer style, the Gose but they’re also using spruce tip.
Spruce tips are little mini trees. I’m going to put one right here – little mini tree from a Spruce tree. Well, it’s probably not a mini tree. It’s kind of a what a branch is, right? Never mind, we’ll leave that alone.
Definitely you’re going to get that piny kind of spicy, forest kind of aroma which is really cool. It definitely can be overdone. I’ve had it overdone in some beers. It can just dominate the flavour. If you’re in the forest, it’s kind of those trees that take over the smell in the air.
Color-wise, it’s definitely light straw yellow similar to lots of stuff. I won’t even got that road. Classic kind of beer color, if you will.
One other thing, a little bit of a cloud here. One other thing that’s significant or consistent with this style is the grain or the mash bill of this beer is going to be at least 50% malted wheat. This beer stems out of your wheat beers and vice beers of German brewing tradition. That’s where this came from. It still has that grain bill of a malted wheat that is stylistically consistent with other beers as well.
It’s nose time. Definitely lemon-y, citrus nose, like candy lemon but I’m smelling the tartness of the lemon and a hint of pine and fresh tree or fresh cut grass. I like it – which I’m going to do right now.
Yeah, lemon citrus. You get a little hint of pine that kind of contributes to this dryness that kind of makes you want to go back to this beer. Sometimes it can make you want to take a break from them because they’re so acidic or salty or they just go too far in one direction. In true Grimm fashion, this one is incredibly balanced and delicious.
We get a little bit of – they talk about it and maybe it’s just suggestive that I’m just listening. It’s a little bit of sweet, kind of bubble gum quality to it as well which is delightful. It’s really good.
You should come in and drink a Grimm Super Spruce, 4.7% alcohol.
Before I forget, I was telling you, so they’ve been a nomadic brewery, gypsy brewery which means they do not have a home. They brew with their friends. I think they’re already under construction in the Bushwick, East Williamsburg area. Grimm is going to have their own facility in 2017. We’re super excited about it. Stay tuned for more results on that. We’ll constantly, as we have beers with them on the show, we will keep you up-to-date on that but we’re pumped. We’re pumped to have Grimm close by and be our neighbors waving the flag of delicious beer.
Question of the day. Have you had a Spruce Tip before? Grimm Super Spruce is my second Spruce Tip beer, maybe third actually. Have you had one or you just had no clue what Spruce Tip is? Let me know in the comments below. This is what this is about and have a great day! Cheers!
- Dec 23, 2016
Just Tapped Tasting – Episode 82
- Brewery: Equilibrium
- Beer: Mc2
- Style: Double IPA
- ABV: 8%
- Location: Middletown, NY
Equilibrium Mc2 is brewed about 1hr 45mins from The Wilky. Just North West of West Point, NY.
Beer developed by MIT trained scientific principles with a focus on balancing drinkability and massive flavor. Two years ago Richard Petroni and Peter Oates, masters of dissolving “stuff” in water set out to open up this brewery to leverage their passions for science and beer. They opened on Wednesday 12/1416 (Last week) in an old Meat Packet plant, with a taproom and restaurant planned to open in February
For Equilibrium MC2: Double IPA · 8.0% ABV IPAs are brewed using novel hopping processes that maximize extraction of flavorful and aromatic compounds from hops, while minimizing the contribution of harsh components that traditionally limit the application of hops for developing massive and complex flavor in beer.
Equilibrium MC2 – Just Tapped Tasting – Episode 82 – YouTube
What is up? It’s Brian Fisher, welcome to another episode of Just Tapped Tasting. We are tasting beers here at The Wilky that we just tapped. Episode #82 coming at you with a new brew. 82 new brew, what do you think of that? I really like it. I also really love these tunes they give me in a the mood for drinking beer.
The brew we got today, a new brewery, a really new brewery, their name is Equilibrium MC2 and they are out of Middletown New York, super new. Two guys about two years ago, started on a journey to really build on their passion for science and beer. They wanted to do something where science was brought together with their love for beer to create really delicious juice.
Richard Petrone and Peter Oats are their names. They are MIT trained Environmental Engineers, what that means they are really good at dissolving stuff into water. That’s what the brewing process is all about.
They set out to build in Middletown New York in an old meat planting plant and they just opened a week ago from as we are recording this episode. On the 14th, it was a Wednesday and we got this beer a week later. Kudos to them, I’m really pumped to have some really delicious beer.
The brewing process is very scientific and who understand science more than the Massachusetts Institute of Technology. That’s really cool. That’s a really fun idea.
I actually thought about it for a while, with beer. There’s a lot of science involved. I’ve heard in certain spaces of brewing groups and meet up groups and clubs and all of that stuff, where scientifically trained, scientifically passionate individuals starting clubs around beer and how to really focus on the science not just on the creative process of the flavors that they can but the science that helps create those flavors so really cool.
I love the place that these guys are creating from. It’s going to be pretty special, I believe. Today we the Equilibrium MC2, you know that Einstein kind of stuff. It’s a double IPA from Equilibrium out of Middletown New York.
Tangerine-ey kind of hazy color, you could barely see through it, kind of a milky opaque. Not milky in color but as far as what you can see or not see through it.
Let’s go into the nose. Definitely juicy tropical fruit note, a little passion fruit, pineapple kind of thing going on. Beautiful, juicy nose. Let’s give it a taste.
It’s almost like a smoothie, like a fruit smoothie, you know, like I said tropical fruits but beer and delicious. 8% alcohol, this beer is really fantastic.
I can’t wait to see what comes down the pipeline for these guys because if they are starting here, good luck man, high standard to keep up with. I think they can do it though, science is involved. I like science it usually helps things going in the right direction and I like this direction. I’m going to have another one. Biting into and orange or grapefruit, where you get that sugary sweetness that coats your mouth and then that citric tinge that keeps you on your toes. It reminds you a tree of fruit. I like it. I like it a lot.
These guys as I said, they just opened just about a week ago from right now. Really new, December 2016, middle of the month. What a Christmas gift to these guys and to the beer drinking community because this stuff is delicious.
I think in February, a couple of months from now, they are going to be opening up their tap room and a restaurant, grill. They are going to be doing some food, which is good. Food and beer is great. Awesome.
Middletown, if you are not familiar, just real quick. You should go visit, midweek until February. I’m not sure if they are accepting visitors just yet. Wait till February and go say what’s up. They are up north of the city here from The Wilky. It’s about an hour and 45 minutes I believe. They are kind of just west of West Point, the military academy there. That you should go.
You should go and drink this delicious beer and I’m sure by then they are going to have some fantastic one and it will be a wise decision.
Question of the day, there has been so many new breweries popping out, I know in here in New York but around the country. What is your favorite new brewery? After you tell me your favorite new brewery, if you like what we’re doing here on the show, I need you to go ahead and smash that freaking like button right now. If you love it, like you just feel like every time you watch it makes you feel warm and fuzzy inside, either from what you learned or how much I make you laugh, go ahead and share it with all the lovely people because the share bare love you.
Cheers guys, will see you here real soon for a beer at The Wilky’s.
- Dec 21, 2016
Jacks Abby Kiwi Rising
Just Tapped Tasting – Episode 77
Jacks Abby Kiwi Rising Strong Pale Lager · 8.5% ABV This is an intensely hoppy and strong lager that we refer to as a Double India Pale Lager. Seasonal; Autumn – Released in November. This is an intensely hoppy and strong lager that we refer to as a Double India Pale Lager. Over four pounds of hops per BBL of New Zealand hops (Kiwi Hops) were used in progressively larger hop additions throughout the brewing process. Four kettle hop additions, whole leaf hops in the hop back, and multiple dry hop additions infuse an intense floral and citrusy aroma. No kiwifruit or kiwi birds were used in the production of this beer.
Jacks Abby Kiwi Rising IPL – Just Tapped Tasting – Episode 77
Well, hello there. This is Bryan Fisher. Welcome to another episode of Just Tapped Tasting where we tasted beers here at The Wilky and we just tapped Episode #77 coming at you with a beer from Jack’s Abby. They’re out of Framingham, Massachusetts doing all lager beers but that doesn’t confine them to just traditional lagers styles. They’re using lager yeast in non-traditional styles like this beer that we have here today which is a limited release from them. They’re only putting it out in the months of November and December and it is called Kiwi Rising. It’s a double IPL. So, it’s a double imperial – not imperial – India Pale Lager. Double India Pale Lager, Double IPL.
So, what that means is they’re going after that, you know, like double IPA kind of style but instead of the A, they’re using the L which is Lager Yeast. It gives it a different kind of body to the beer and some other interesting flavour notes that we’ll get into in a second but Jack’s Abby does a real nice job. We carry their beer pretty often here because we’re a big fan of what they’re doing there in Massachusetts.
Jacks Abby Kiwi Rising, there was no kiwis or kiwi birds, any kiwi things involved in this beer other than beer from the kiwi nation which is New Zealand. So, they’re using all New Zealand hops to make this beer.
So, let’s see what’s going on the nose. I get a little bit of grassy, kind of melon thing going on on the nose but these hops and the aroma here is pretty subtle. It’s distinctively – I’m smelling, a hop ford beer, India Pale something around there but it’s kind of subtle. It’s not crazy as far as aroma goes that you sometimes see on a double IPL.
I snuck a sip there. Before we go in to the color, just yellow gold, slight haze, nothing too crazy, kind of standard, still a really just classic good looking beer, nice frothy white head. It’s good.
Let’s go in for a taste. We’re on the same page. I’m going to taste it right now. It’s going to be really good. Eight and a half percent alcohol, it’s hidden pretty well on the palate. You get kind of this more rich fruits like apricot, guava kind of things of that nature. It’s got body to it from the fruit quality but also from this lager yeast – really great.
We’ll just put this one on and like I said, limited release but it’s been drinking wonderfully. The folks have been enjoying it which I think is great. It’s what we’re here to do – to enjoy beer and it’s been really good. I encourage you to come in and drink a little Jack’s Abby Kiwi Rising before it’s gone.
Question of the day – have you had any of these lager variants? These IPLs? I know Gigantic Brewing from the West Coast kind of made that, I don’t want to say “popular” but pretty known for me. They started doing it and there’s a couple of brewers that are getting to it but there’s no one who’s done it. It’s just what they built their brewery on. It’s just lager, everything even these non-traditional styles. I’m super pumped. They do a great job.
Come in and drink some Jacks Abby Kiwi Rising.
Question – I said question of the day. I’m out of practice, guys. I hope to get back into routine here and we look forward to drinking more beers on the show.
Hey, if you’re watching, I know I already asked the question of the day. If you’re watching the show and you’re not in New York, let me know where you’re from. I was just in Chicago recently and talked to a couple of fans and friends of the show out there and it was great to hear the feedback. I would love to hear your feedback. Let us know what you like about this show.
Hey, tell me what you don’t like. Tell me what you want to see more of and what you hate seeing in the show. Maybe I talk too much, maybe… I don’t know. Let me know. We’d love your feedback on how we can make the show better and cheers!
- Dec 19, 2016
Solemn Oath Lu
Just Tapped Tasting – Episode 81
- Brewery: Solemn Oath
- Beer: Lu
- Style: Kolsch Style
- ABV: 4.7%
- Location: Naperville, IL
Solemn Oath Lu is brewed About 1hr outside of Chicago, IL by car. Straight west of the city.
Brewery History: Opened in 2012. Stemmed from an idea that Barley Brothers (Brewery Founders) on a flight back from the brewing mecca of San Diego, CA.
Historical / Style Relevance
Kolsch is warm fermented around 55-70 degrees then conditioned by lagering at cold temperatures. The term Kolsch was first used in 1918 to described a beer being made by Sunner since 1908.
There are 13 breweries that make Kolsch. Including: Fruh, Sunner, Gaffel, Reisdorf, Muhlen, Bischoff, and Others.
The Kolsch Kovention was created in 1986 and states that Kolsch Bier can only be produced in Cologne, Germany
for Solemn Oath Lu Kolsch · 4.7% ABV Mellow malt sweetness balanced by a delicate spicy, floral hop profile and smooth, fruity ale yeast. a crisp, thirst-quenching, and refreshing german-style ale. Light-bodied and exceptionally sessionable.Kolsch · 4.7% ABV Mellow malt sweetness balanced by a delicate spicy, floral hop profile and smooth, fruity ale yeast. a crisp, thirst-quenching, and refreshing german-style ale. Light-bodied and exceptionally sessionable.
Solemn Oath Lu – Just Tapped Tasting – Episode 81
Well, hello! Brian Fisher here and welcome to another episode of Just Tapped Tasting where we taste some beers here at The Wilky that we’ve just tapped episode #81. In true JTT fashion, we’ve got a new beer on the show from a new brewery. These guys are Solemn Oath Lu. They’re out of Naperville, Illinois. Naperville is just west of Chicago.
If you’ve been into the bar and you’ve met me or heard a little bit of our story, or you met Seth, you’ll know that Chicago, it’s kind of a special place for us. Actually, give me a comment below if you know that story. What do you know? Retell it to me. I love hearing it because I love Chicago, but enough about that.
Solemn Oath Lu, it started in 2012 by the Barley Brothers. The idea came to them after they were on a flight, particularly John Barley, on a flight back from San Diego, California which is a brewing Mecca. If you know a lot of other breweries, it’s really the west coast IPA kind of stemmed out of the Southern California brewing scene and Solemn Oath was born.
They started construction and I think, opened up to the public, maybe, late 2012. Ever since then, they’ve been just a big-time player in the Chicago craft beer scene and also just revitalizing or creating a scene within Naperville, a suburb or Chicago. So, pretty cool.
Today, we have a beer from them called Solemn Oath Lu. I’m not sure where the name came up but it’s Lü with the “um” out because it’s a German style. It’s a Kolsch beer, we’ve talked about on the show, but I think it’s always good to revisit because it’s one of those styles that a lot of people are unsure about. Like, what is a Kolsch?
A Kolsch is a top or warm-fermented German-style beer so that means it’s fermented at temperatures, the 55-70 degree range. Then it is a cold condition or lagered for a long period of time. It’s kind of a hybrid beer if you will. They’re doing both lagering, like a lot of German Styles partake in, as far as process, and also fermenting it out like an ale would, which more of a top-fermenting beer.
The significance and the cool thing about this beer is that, it can only be a Kolsch if it’s from Cologne, Germany. Like Champagne, Kolsch can only come from Cologne, Germany. So, this is a Kolsch-style because, right we talked about, it’s not Naperville, Germany. It’s Naperville, Illinois.
They’re still nailing it down really well. There’s a lot of, in this style for me personally, there’s a lot of breweries that, they go after this but don’t quite get it. They try to get a little too fancy with the Kolsch. I think this one is true to style, light, crisp clean, little bit of that sweetness that often shows up in a Kolsch in a really nice way.
Just real quick, some of those Kolsch breweries that you may know, Gaffel is one of them. You can find that a lot of around Brooklyn. Reissdorf, it’s my favorite. I love Reissdorf.
We got Fruh, I think I said that right. Did I say that right? We got a German translator in the audience. Did I say that right? Bischoff, Muhlen Kolsch, shout out to Muhlen Kolsch that I never got, somebody knows about that.
All right, back to Solemn Oath Lu though, that’s what I think, maybe Lü came from “in lieu of” the real thing. Maybe? That’s a stretch. If anyone knows the story behind the name, let me know. If you’re a big Kolsch man, hit the like button right now. Kolsch fans, you’re going to like it up on this episode because that’s what we’re drinking. We’re going to get into that part of the show right now.
Color wise, really straw yellow, clean look, just beautiful. I mean, really light in color. It’s a lighter-style beer so that kind of makes sense, right? Let’s go into the nose.
You get like a light spicy floral aroma with a little bit of sweetness, like the multi sweetness shining through. I think those aromas, aromatics, are going to show up on the palate as well. At least, stylistically, that’s what I expect. Do you expect that? Let’s go. Let’s see what it tastes like.
Nice malty sweetness on the finish light scampering along, a little bit of fruit quality like melon, if you will, like a light fruit quality. Not a fruit beer at all, but just like, kind of, very refreshing. There’s a Kolsch somewhere, like at The Wilky right now. It’s my starting point, it’s my launch pad. I love Kolsch.
This beer is great. True to style, like I said, but it’s Kolsch-style, can’t be called Kolsch. 1986, I think they created the Kolsch convention and it said that it’s not a Kolsch unless it comes from Cologne. That’s when I was born so I think that’s why I have a love for Kolsch-style beers like Solemn Oath Lu.
Do you like Kolsch? Let me know in the comments of the day, the comments of the day, question of the day. I’m getting confused. I’m smitten for Kolsch, that’s why I’m just, I’m uneasy, but question of the day.
I want to know if you know about the Wilkyversary that’s coming up. We’re super pumped. The Wilky’s turning one. Are you going to be here? Let me know in the comments below.
Do you know about it? What are you most excited about?
We’re giving away a bunch of cool cool stuff, swag, pouring some really rare fun beers and I think you should come. We’ll see you January 14th and 15th. If you’re watching this, and you missed it, shame on you. Well, will see you next year. Well will see you tomorrow for a beer here at the Wilky. Cheers guys!
- Dec 16, 2016
Westbrook Evil Twin Imperial Mexican Biscotti Cake Break – Just Tapped Tasting – Episode 80
Well, hello. Brian Fisher here, and welcome to another episode, episode number 80 of Just Tapped Tasting, where we’re tasting beers here at the Wilky that we’ve just tapped, and we’ve got a really awesome, delicious collaboration beer today I’m going to show. It’s a collaboration between Evil Twin and Westbrook, Evil Twin being a gypsy brewer based out of Brooklyn, New York. They actually brew a lot of their beers at Westbrook, which is in Mount Pleasant, South Carolina. So, that makes sense that they would do something together. So, what they did is, they both took two of their crazy popular Imperial Stouts that are both really delicious and awesome in their own right and kind of married the two together in a collaboration beer. So, Evil Twin took their Imperial Biscotti Break. They have this Break series. So, Biscotti Break is an Imperial Stout, going after the flavor profiles of a biscotti, that little awesome Italian cookie that’s kind of shaped like a moon kind of thing, with almonds. You eat it with maybe espresso or a cup of coffee.
So, that brewing it with almonds, and it kind of embodies that flavor in a stout, which is really exciting. Then, you have Mexican Cake, which is going after this popular Imperial Stout that a lot of breweries are exploring with from a flavor profile standpoint, which is vanilla, cinnamon, and some kind of pepper, and maybe chocolate. So, this is the two together. It is the Westbrook Evil Twin Imperial Mexican Biscotti Cake Break. I think I got that right. It’s just all the words, and I always forget what order they go in, but I think that’s right. It’s got 10.5%, and as far as color-wise, really dark, nice deep brown, approaching dark brown head. I’ve actually just chatted with the camera guy for a little bit, letting this thing warm up, because you should do that with some of these beers, because as they come closer to room temperature, as long as the temperature of the room is right, the flavors start to really open up and you get to enjoy a lot more of what’s going on in all these different ingredients like vanilla, cinnamon, almonds, chocolate, coffee, habanero. Habanero. There’s peppers in there. That’s the Mexican side of this.
Yeah, so we let this warm up a little bit. I would say in the 50s is really a good place to be. This is pouring out of our draft system, maybe in the 40 to 42 range. So, just give it a nice little cup and letting it hang out a bit. The flavors will really start to develop and open up, and it’s really cool. So, let’s take it into the notes. So, even the aroma, as it’s warmed up, I’m getting that pepper on the nose. I’m also getting really moist chocolate cake. How do you feel about the word moist? Moist chocolate cake. I like my chocolate cake to be moist, and that’s what it smells like. It’s kind of simple on the nose as far as that goes. I just get chocolate, like chocolate cake kind of vibe and then pepper. The pepper, though, did not show up. When it came right off the tap, it was really just—I was really having to really dig in there to try to get the faintest of chocolate aroma, but now that it’s warmed up, it’s really, the aromatics are really starting to show up.
So, if you’re going to drink this style of beer, which you should during this time of year, pull Westbrook Evil Twin Imperial Mexican Biscotti Cake Break out of the fridge before your parents come over. Order the beer and then jump into a great conversation here at the Wilky, because we don’t have TVs, and that’s what you’re supposed to do. Talk to your neighbor. Make a new neighbor, make a new friend over a great beer. End rant, sorry. Yeah, just give us a try. I’m really excited. Ten and a half percent alcohol. Really, all of these things show up. You get a really creamy texture, really vanilla. Then, a little tingle of cinnamon, and then this is like spicy chocolate cake on the finish. I feel like Mexican Cake, compared to some of the other Imperial Stouts out there that are putting peppers in it, like Cigar City Hunahpu is another one. A couple others, but I can’t think of them off the top of my head. Mexican Cake, which is the collaboration brew here, tends to be on the spicier side compared to some of these others. So, I kind of like it in how it sets itself apart in that way. So, you get that tingle from the pepper as well, but it’s like dope chocolate cake, like really tasty chocolate cake.
You know what you go to the local café and they have chocolate cake on the dessert menu? But then you go to a steakhouse and you get that chocolate cake that’s this big, and it’s huge? And you’re like, how am I going to eat this? Then you fork into the first one and it’s just so magical? That’s the kind of chocolate cake that this beer tastes like. It’s really, really delicious. Haven’t seen this on draft too many places. I’ve seen bottles popping up at a lot of our friendly spots around town. So, I’m really excited that we have it on draft. You guys should be excited, too. Come in and drink some. If not, if you can’t get here, then just jump into the comments below and let me know what Imperial Stout you’re going to drink instead, because this is the one you should be drinking. You have an opportunity to do so right now, and I think you should take advantage of that. ‘Tis the season. Not much left in 2016 to seize the opportunity to drink great beer. I think you should do it.
Question of the day. Where are you spending Christmas? It’s December 6th. I think it’s time. I think it’s time that we discussed our holiday plans. I want to know. Let me know in the comments below. If you like Imperial Stouts with chocolate and vanilla and stuff like that, hit the like button. I want to know. That’s all I want to know. That how you’re going to show me how much you like it. You’re going to give me one of those, and we’ll see you real soon here at the Wilky for some delicious Westbrook Evil Twin Imperial Mexican Biscotti Cake Break and wonderful company. Cheers, guys.