When you think of sulfur compounds you most certainly think first of rotten eggs or lit matches. It may surprise you to hear that these compounds actually run the gamut of aroma and flavor from black currant, catty, rhubarb, and creamed corn to rotten eggs, skunky, rotting cabbages, and dirty drains. Is your mouth-watering yet???
Ahh phenols…they really know how to spice things up. But seriously, phenols can add a huge amount of complexity and character to a beer. They give weissbiers their characteristic clove-like quality and give saisons that barnyard, animal, “je ne sais quoi” thing that makes them so delightful. In some cases, they can even break the beer…looking at you chlorophenol. Whether good or bad, phenols are an important component of many styles. Let’s examine a few.Read More
In this section we will cover the category of off-flavors known as organic acids. These are a class of compounds that contain a carboxyl group and impart highly flavorful properties to beer. At lower levels they may present a level of freshness while at high levels they generally indicate the presence of spoilage organisms.Read More
In 2011, Left Hand made history and pioneered the way for beer drinkers to enjoy a draft-like experience at home with the release of Milk Stout Nitro bottles. Left Hand Brewing Co. is back at it again with the first ever US production run of a US made nitro widget can.Read More
Gigantic’s Shazoo Imperial Milk Stout is a part of a series of beer releases that include unique label art by an original artist, as well as a musical release by an independent musician. The beer’s not too shabby either, actually, it’s truly inspiring. In fact, after one of these boozy brews I too thought I could create something beautiful with my voice, if only in the shower.
C: Deep, opaque onyx
A: Bitter coffee grounds, unsweetened Baker’s chocolate, black licorice
T: Cold brew coffee, rich mocha, burnt bread, and bitter chocolate
F: Dry, roasted coffee with hints of mocha
B: Full, full, full
Jester King is located in the heart of the Texas Hill Country, a picturesque locale dotted with wineries, breweries, and the occasional gun range, just so you don’t forget where you are. The hills roll on and on, and you can’t help but feel you’ve got nothin’ but time. Book a Bed and Breakfast and an Uber, the beers are the only thing that’s rustic in these parts, and saddle up for some wine tasting and brewery touring. But we came all the way out here for one thing…to visit the infamous Jester King.
Montmorency and Balaton are cherry varieties from Michigan that are prized for their tartness. It stands to reason, then, that the sour seekers at Jester King would use these little nuggets to tart up one of their creations. Honestly, this fruit lends itself perfectly to this sour ale. They take a pale base sour and age it in oak, then referment it with about 4 pounds of cherries per gallon of batch. That’s a lot of cherries man. But thank god for it, cuz this beer is goooo-oooood.
C: Cartoonish raspberry with a slight haze
A: Cherry, leather, and tart funk
T: Tangy with light cherry and berry flavors
F: Tart, dry finish with light lingering berry
B: Light to medium