I'm here to help. This is a very busy week, and I don't have time to give you a detailed description of each wine, but I can assure you they are all worthy, and I'll be here all week to answer any questions you may have about them. Here are a few suggestions a you round out your season of shopping:
U.S. Chardonnay
Under $20: 2006 The Girl Next Door Roll in the Hay Chardonnay $15
Over $20: 2007 Boudreaux Cellars Chardonnay $36
U.S. Cabernet Sauvignon
Under $20: 2004 JLC Cellars Columbia Valley Cabernet Sauvignon $20
Over $20: 2004 Ladera Howell Mountain Cabernet Sauvignon $75
U.S. Merlot
Under $20: 2007 Charles Smith The Velvet Devil Merlot $12
Over $20: 2007 Chateau Rollat Sophie $30
U.S. Zinfandel
Under $20: 2007 Mazzacco Dry Creek Valley Zinfandel $18
Over $20: 2007 Ridge Lytton Springs $35
U.S. Syrah
Under $20: 2006 Alexander Valley Estate Syrah $15
Over $20: 2006 DeLille Doyenne Syrah $37
U.S. Pinot Noir
Under $25: 2007 Westrey Willamette Valley Pinot Noir $23
Over $25: 2006 Cristom Pinot Noir "Marjorie Vineyard" $50
U.S. Red Blend
Under $20: 2006 Chandler Reach Corella $18
Over $20: The Peak series from Terlato ('03 Angels Peak, '04 Devils Peak, & '05 Cardinals Peak) $50
U.S. White Blend
Under $20: 2008 Pine Ridge Chenin Blanc/Viognier $12
Over $20: 2008 Long Shadows Poets Leap Riesling (TRUST ME IT'S BONE DRY AND AMAZING!) $20
U.S. Sparkler
Under $20: Gloria Ferrer NV Sonoma Brut $20
Over $20: 1999 Argyle Extended Tirage
Italian Red
Under $20: 2007 Bracaia Toscana Tre $20
Over $20: 2003 and 2005 Antinori Tignanello $70
U.S. White
Under $20: 2007 Feudi Fallanghina $15
Over $20: 2008 Capolino Perlingieri Vento Greco di Tofu $25
Italian Sparkler
- Trevisiol Extra Dry Prosecco
French Red
Under $20: 2006 Chateau Pesquie Les Terrasses $13
Over $20: 2007 Delas Chateauneuf du Pape Haut Pierre (can't stress this one enough!) reg price $45 Sale price $30!
French Sparkling Wine
Under $20: Try some of the Jaillance wines this year Champagne quality without the price tag
Over $20: Roederer Estate NV Brut Premier (the only Champagne on the WS Top 100) $43
Spanish Red
Under $10: 2008 Luzon Jumilla $10
Over $10: 2005 Torres Gran Coronas Cabernet Sauvignon $19
Spanish White
- 2008 Martina Prieto Verdejo $16
South American Red
- The wines of Paul Hobbs Felino Cabernet and Felino Malbec both $20
- 2007 Catena Zapata Malbec $21
German Wines
- 2003 J.J. Prum Wehlener Sonnenur Auslese $44
- 2003 Grans-Fassian Trittenheimer Apotheke Riesling Spatlese $25
Australian Wines
- 2005 Torbreck "The Struie" $50
- 2008 D'Arenberg The Stump Jump $10
Tuesday, December 22, 2009
Friday, December 18, 2009
Firestone Walker XIII Has Arrived!!!!!!
This is one of the most sought after beers around, and we managed to snag a few cases. Be certain to come get your bottles early as this beer will not last long! Here is the spec sheet on this years blend from the brewery. I haven't cracked open an XIII yet, but if it is anywhere near the beer XI and XII were than we are in for a huge treat! The beer retails at $17.99
Our “13” Thirteenth Anniversary Ale – Notes from Brew Master, Matt Brynildson
We are extremely honored to present to you our 13th Anniversary barrel aged blend! This is our fourth barrel aged release and each year is another adventure into the flavor unknown. Our oak aging cellar continues to grow and so do the blending possibilities. We peaked at just over 120 barrels in our program this year, yet only 53 barrels made this year’s final blend. We have stayed true to our original goal of making straight ahead strong ales and letting them rest in wood barrels to mature and develop flavors slowly and naturally. We again met with some of the area’s best wine makers and allowed them to guide us to the finished product. Most of the beers that are in this blend are old friends who we know well. Dark and ominous Parabola along with the rich and complex Bravo Brown were brewed again this year and together became the center piece of this blend. Other beers like the Rufus and Opal along with Sean Paxton’s Saucerful of Secrets are still tucked away in the cellar in their original first generation form, gaining character with extended aging. Velvet Merkin has established itself as a real barrel loving beer, although it is only 6%, it carries barrel qualities beautifully. A new beer, that was created this year by our Cellar Master Ali Razi, is Double Double Barrel Ale and it found its way into this blend as well. In the end, this year brought us seven wine
makers and seven beers to counter balance our lucky thirteenth year of brewing beer on the Central Coast. The brewery is alive and well and oak is as much a part of our
program today as it was back in 1996!
The People
Our anniversary beer continues to be a celebration of the year’s accomplishments and the talented group of people who make it all possible. We have been blessed to have so many good souls in our midst and the family continues to grow. Beers like the one you are about to enjoy are not made in factories or processing plants, they are made in hand worked, craft centered breweries where the artisans guide the process and create real magic. Every day, this amazing group of artisans comes together to create Firestone Walker beer. We make the beer we love and we are proud to share it with you!
The Winemakers
We were once again honored to enlist seven of the best winemakers from the Paso Robles region to assist in blending. The blend was created in two sessions over the course of two weeks. Scott Hawley (www.torrinwine.com) joined us again this year. He is an exceptional wine maker who makes some incredible small lot wines and does a good deal of vineyard and winemaking consultation. Matt Trevison (www.linnecalodo.com) played a huge part in this year’s blend. Sherman Thacher from Thacher Winery was with us this year. Sherman was a brewer for more than 15 years before he turned to wine making. His skills were again a wonderful addition to our blending efforts. My very good friend Steve Martell (www.kaleidoswine.com) joined us for the fourth year in a row. Neil Collins (www.lonemadrone.com & www.tablascreek.com) was another major force in this blend. Also from Tablas Creek, assistant winemaker Chelsea Magnusson sat in on our first session and added some great flavor vocabulary to the mix. Making his first appearance as a beer blender, Eric Jensen (www.bookerwines.com) joined the team. Eric has developed the amazing Booker vineyard and winery on Paso’s west side. Along with the wine makers, Tom Griffin who provides many of our barrels, Rick Sellers from Draft Magazine (www.draftmag.com), Pete Slosberg of Pete’s Wicked Ale fame and Arie Litman sat in on the final tasting. Special thanks go out to Michelle Brown, for organizing the sessions and keeping the notes. This process can get more than a little
confusing at times.
The Finished Piece
As a finished beer, 13 is more sublime then last year’s blend. It is all about the subtleties and quiet tones. It has deep dark chocolate notes and is accented with dried fruit and licorice. There are hints of molasses and even a little cherry in the middle complimenting the vanilla and coconut notes brought in by the oak. These barrel qualities are very well integrated and meld well with the roast malt and caramel undertones. It is best enjoyed in a half filled brandy snifter or wine glass. Allow it to warm to 55F to fully enjoy the pleasing and complex aromas. If left in a cool dark place, I suspect that this beer will age well. It was a pleasure in the making and I truly hope you enjoy our fourth oak-aged blend!
The Components:
39% of final blend:
Parabola (13% ABV) - aged in bourbon barrels
-Russian Imperial Oatmeal Stout (brewed 04-30-09 and 09-17-09)
OG = 28P FG = 7.5P IBU = 80 Color = Black
Hopped with Simcoe, Bravo, Styrian Golding and East Kent Golding
24% of final blend:
Bravo (11% ABV) - 2 barrel varieties- bourbon (50%), brandy (50%)
-Imperial Brown Ale (brewed 2-10-09)
OG = 22P FG = 4.8P IBU = 35 Color = 32
Hopped 100% with U.S. grown Fuggles
15% of final blend:
Velvet Merkin (6% ABV) - aged in bourbon barrels
-Traditional Oatmeal Stout (brewed 10-02-08)
OG = 15P FG = 5.5P IBU = 32.5 Color = Black / 15% Oats
Hopped with 100% U.S. grown Fuggles
6% of final blend:
Opal (11% ABV) - aged in rye barrels
-Wheat Wine (brewed 2-25-08)
OG = 22.4P FG = 6.2P IBU = 45 Color = 17
Brewed with torrified and malted wheat, lightly hopped with Saaz
6% of final blend:
Rufus (11% ABV) - aged in rye barrels
-Continental Imperial Amber Ale (brewed 8-17-07)
OG = 22.5P FG = 4.5P IBU = 40 Color = 15
Brewed with Belgian dark candi syrup, hopped with Styrian Goldings and Saaz
6% of final blend:
Double Double Barrel Ale (10.9% ABV) - aged 100% in retired FW union barrels
-Double English Pale Ale (brewed 12-03-08)
OG = 24.0P FG = 5.8P IBU = 30 Color = 16
A double version of our flagship created by Cellar Master, Ali Razi
4% of final blend:
Saucerful of Secrets (9% ABV) - aged in bourbon barrels
-Belgian Strong Ale (brewed 10-30-07)
OG = 23.4P FG = 6.1P IBU = 25 Color = 39
Brewed with Belgian dark candi sugar and everything else but the kitchen sink
Our “13” Thirteenth Anniversary Ale – Notes from Brew Master, Matt Brynildson
We are extremely honored to present to you our 13th Anniversary barrel aged blend! This is our fourth barrel aged release and each year is another adventure into the flavor unknown. Our oak aging cellar continues to grow and so do the blending possibilities. We peaked at just over 120 barrels in our program this year, yet only 53 barrels made this year’s final blend. We have stayed true to our original goal of making straight ahead strong ales and letting them rest in wood barrels to mature and develop flavors slowly and naturally. We again met with some of the area’s best wine makers and allowed them to guide us to the finished product. Most of the beers that are in this blend are old friends who we know well. Dark and ominous Parabola along with the rich and complex Bravo Brown were brewed again this year and together became the center piece of this blend. Other beers like the Rufus and Opal along with Sean Paxton’s Saucerful of Secrets are still tucked away in the cellar in their original first generation form, gaining character with extended aging. Velvet Merkin has established itself as a real barrel loving beer, although it is only 6%, it carries barrel qualities beautifully. A new beer, that was created this year by our Cellar Master Ali Razi, is Double Double Barrel Ale and it found its way into this blend as well. In the end, this year brought us seven wine
makers and seven beers to counter balance our lucky thirteenth year of brewing beer on the Central Coast. The brewery is alive and well and oak is as much a part of our
program today as it was back in 1996!
The People
Our anniversary beer continues to be a celebration of the year’s accomplishments and the talented group of people who make it all possible. We have been blessed to have so many good souls in our midst and the family continues to grow. Beers like the one you are about to enjoy are not made in factories or processing plants, they are made in hand worked, craft centered breweries where the artisans guide the process and create real magic. Every day, this amazing group of artisans comes together to create Firestone Walker beer. We make the beer we love and we are proud to share it with you!
The Winemakers
We were once again honored to enlist seven of the best winemakers from the Paso Robles region to assist in blending. The blend was created in two sessions over the course of two weeks. Scott Hawley (www.torrinwine.com) joined us again this year. He is an exceptional wine maker who makes some incredible small lot wines and does a good deal of vineyard and winemaking consultation. Matt Trevison (www.linnecalodo.com) played a huge part in this year’s blend. Sherman Thacher from Thacher Winery was with us this year. Sherman was a brewer for more than 15 years before he turned to wine making. His skills were again a wonderful addition to our blending efforts. My very good friend Steve Martell (www.kaleidoswine.com) joined us for the fourth year in a row. Neil Collins (www.lonemadrone.com & www.tablascreek.com) was another major force in this blend. Also from Tablas Creek, assistant winemaker Chelsea Magnusson sat in on our first session and added some great flavor vocabulary to the mix. Making his first appearance as a beer blender, Eric Jensen (www.bookerwines.com) joined the team. Eric has developed the amazing Booker vineyard and winery on Paso’s west side. Along with the wine makers, Tom Griffin who provides many of our barrels, Rick Sellers from Draft Magazine (www.draftmag.com), Pete Slosberg of Pete’s Wicked Ale fame and Arie Litman sat in on the final tasting. Special thanks go out to Michelle Brown, for organizing the sessions and keeping the notes. This process can get more than a little
confusing at times.
The Finished Piece
As a finished beer, 13 is more sublime then last year’s blend. It is all about the subtleties and quiet tones. It has deep dark chocolate notes and is accented with dried fruit and licorice. There are hints of molasses and even a little cherry in the middle complimenting the vanilla and coconut notes brought in by the oak. These barrel qualities are very well integrated and meld well with the roast malt and caramel undertones. It is best enjoyed in a half filled brandy snifter or wine glass. Allow it to warm to 55F to fully enjoy the pleasing and complex aromas. If left in a cool dark place, I suspect that this beer will age well. It was a pleasure in the making and I truly hope you enjoy our fourth oak-aged blend!
The Components:
39% of final blend:
Parabola (13% ABV) - aged in bourbon barrels
-Russian Imperial Oatmeal Stout (brewed 04-30-09 and 09-17-09)
OG = 28P FG = 7.5P IBU = 80 Color = Black
Hopped with Simcoe, Bravo, Styrian Golding and East Kent Golding
24% of final blend:
Bravo (11% ABV) - 2 barrel varieties- bourbon (50%), brandy (50%)
-Imperial Brown Ale (brewed 2-10-09)
OG = 22P FG = 4.8P IBU = 35 Color = 32
Hopped 100% with U.S. grown Fuggles
15% of final blend:
Velvet Merkin (6% ABV) - aged in bourbon barrels
-Traditional Oatmeal Stout (brewed 10-02-08)
OG = 15P FG = 5.5P IBU = 32.5 Color = Black / 15% Oats
Hopped with 100% U.S. grown Fuggles
6% of final blend:
Opal (11% ABV) - aged in rye barrels
-Wheat Wine (brewed 2-25-08)
OG = 22.4P FG = 6.2P IBU = 45 Color = 17
Brewed with torrified and malted wheat, lightly hopped with Saaz
6% of final blend:
Rufus (11% ABV) - aged in rye barrels
-Continental Imperial Amber Ale (brewed 8-17-07)
OG = 22.5P FG = 4.5P IBU = 40 Color = 15
Brewed with Belgian dark candi syrup, hopped with Styrian Goldings and Saaz
6% of final blend:
Double Double Barrel Ale (10.9% ABV) - aged 100% in retired FW union barrels
-Double English Pale Ale (brewed 12-03-08)
OG = 24.0P FG = 5.8P IBU = 30 Color = 16
A double version of our flagship created by Cellar Master, Ali Razi
4% of final blend:
Saucerful of Secrets (9% ABV) - aged in bourbon barrels
-Belgian Strong Ale (brewed 10-30-07)
OG = 23.4P FG = 6.1P IBU = 25 Color = 39
Brewed with Belgian dark candi sugar and everything else but the kitchen sink
Tuesday, December 15, 2009
Wine Spectator Top 100 Arrivals: Part 1 (Top 50)
Well, it is that time of year, and I have to start out by saying I DO NOT HAVE THE 2005 COLUMBIA CREST RESERVE CABERNET SAUVIGNON THAT WAS LISTED AT #1. Unfortunately, this wine has been sold out for quite some time, and I will be unable to stock this now or in the future. Sorry for the inconvenience. If you're looking for a great Cab to give as a gift come see me and I'll find you an equally stunning bargain. On the lighter side I do have quite a few wines from the list I can tell you about.
#10 Brancaia Toscana Tre 2007 93pts (coming in a week or two)
"There's wonderful intensity of fruit in this wine, with crushed raspberry and blackberry and hints of coffee and fresh flowers. Full-bodied, with velvety tannins and a long, soft-textured finish that shows loads of fruit. Sangiovese, Merlot and Cabernet Sauvignon. Best after 2010. 25,000 cases made. - JS –JS"
#18 Argyle Extended Tirage Willamette Valley 1999 95pts
"Elegant, with very fine bubbles and complex spice, coffee, pear and toast aromas and flavors that are poised against lacy acidity and refined structure, letting the flavors sail on and on with finesse. Drink now. 1,115 cases made. - HS –HS"
#21 Neyers Chardonnay Carneros 2007 93pts
"Complex aromas of smoke, fig and citrus fold over to the palate. Full-bodied, with fine structure and acidity, along with flavors that end up giving this a delicate feel. The aftertaste is delicious. Drink now through 2012. 5,600 cases made. - JL –JL"
#25 Rodney Strong Chardonnay Russian River Valley Reserve 2006 94pts
"Wonderful perfumed aromas fold over to the palate, which is full-bodied and ultrarich without being heavy, delivering tiers of ripe fig, apricot and green apple, shaded by spicy, toasty oak. Better than previously reviewed. Drink now through 2012. 2,448 cases made. - JL –JL"
#28 Brancott Sauvignon Blanc Marlborough Reserve 2008 92pts
"This is crisp, offering a lively mouthful of peach-accented grapefruit and mineral flavors, all hanging on effortlessly through the long, graceful finish. Drink now. 15,000 cases imported. - HS –HS"
#29 Chalone Chardonnay Chalone 2007 92pts
"Exhibits a complex mix of subtle pear and mineral with pleasant earthy notes and floral scents. Tight and full-bodied, ending with a long, persistent finish. Drink now through 2012. 16,801 cases made. - JL –JL"
#38 Chateau Ste. Michelle Cabernet Sauvignon Horse Heaven Hills Canoe Ridge Estate 2006 92pts
"Sturdy, ripe and generous, with a surprisingly soft edge to the explosive black cherry, currant, black olive and smoke flavors, lingering effortlessly on the big, round finish. Best from 2010 through 2018. 5,800 cases made. - HS –HS"
#39 Yalumba Viognier Eden Valley 2008 92pts
"Smooth and creamy, the polished texture supporting an explosive range of lemon meringue, pear, pineapple and spice flavors that ease into the long, vivid finish. Drink now through 2012. 1,500 cases imported. - HS –HS"
#10 Brancaia Toscana Tre 2007 93pts (coming in a week or two)
"There's wonderful intensity of fruit in this wine, with crushed raspberry and blackberry and hints of coffee and fresh flowers. Full-bodied, with velvety tannins and a long, soft-textured finish that shows loads of fruit. Sangiovese, Merlot and Cabernet Sauvignon. Best after 2010. 25,000 cases made. - JS –JS"
#18 Argyle Extended Tirage Willamette Valley 1999 95pts
"Elegant, with very fine bubbles and complex spice, coffee, pear and toast aromas and flavors that are poised against lacy acidity and refined structure, letting the flavors sail on and on with finesse. Drink now. 1,115 cases made. - HS –HS"
#21 Neyers Chardonnay Carneros 2007 93pts
"Complex aromas of smoke, fig and citrus fold over to the palate. Full-bodied, with fine structure and acidity, along with flavors that end up giving this a delicate feel. The aftertaste is delicious. Drink now through 2012. 5,600 cases made. - JL –JL"
#25 Rodney Strong Chardonnay Russian River Valley Reserve 2006 94pts
"Wonderful perfumed aromas fold over to the palate, which is full-bodied and ultrarich without being heavy, delivering tiers of ripe fig, apricot and green apple, shaded by spicy, toasty oak. Better than previously reviewed. Drink now through 2012. 2,448 cases made. - JL –JL"
#28 Brancott Sauvignon Blanc Marlborough Reserve 2008 92pts
"This is crisp, offering a lively mouthful of peach-accented grapefruit and mineral flavors, all hanging on effortlessly through the long, graceful finish. Drink now. 15,000 cases imported. - HS –HS"
#29 Chalone Chardonnay Chalone 2007 92pts
"Exhibits a complex mix of subtle pear and mineral with pleasant earthy notes and floral scents. Tight and full-bodied, ending with a long, persistent finish. Drink now through 2012. 16,801 cases made. - JL –JL"
#38 Chateau Ste. Michelle Cabernet Sauvignon Horse Heaven Hills Canoe Ridge Estate 2006 92pts
"Sturdy, ripe and generous, with a surprisingly soft edge to the explosive black cherry, currant, black olive and smoke flavors, lingering effortlessly on the big, round finish. Best from 2010 through 2018. 5,800 cases made. - HS –HS"
#39 Yalumba Viognier Eden Valley 2008 92pts
"Smooth and creamy, the polished texture supporting an explosive range of lemon meringue, pear, pineapple and spice flavors that ease into the long, vivid finish. Drink now through 2012. 1,500 cases imported. - HS –HS"
Friday, December 11, 2009
A Quick Update
Just a quick note with some new items. I will be gone this weekend, so this will be brief.
Samichlaus is here!
- The "worlds strongest lager" is here. A fantastic brew with ageing potential galore!
Der Hirschbrau beers are back:
- Four varieties to choose from
Two new Ridge wines in stock:
- We finally have the Santa Cruz Mtn Estate in stock, and it is a must try!
- Essensce is here as well. It is a stellar dessert wine. Here is the info
* "We made our first Zinfandel Essence from Geyserville in 1966. To produce an essence, the vines must remain vigorous late into the season, with green leaves for photosynthesis. We chose two blocks—one zinfandel, one petite sirah. To intensify color and concentrate sugar, the grapes were left on the vine for three additional weeks; they co-fermented on natural yeasts. To our delight, the initial Brix reading was beyond the hydrometer's ability to measure. It took five days for the yeast to begin fermentation, another five days to stop naturally—fully stable. The wine aged in air-dried american oak barrels; clarity was achieved through careful racking. Opulent and full-flavored, the 2007 Essence can be enjoyed now and over the next twenty years. EB (9/08)
Initial sugar at harvest 40.8% By Volume
Residual sugar in the wine 16.95% By Volume "
More new arrivals:
Full Sail Wreck the Halls
Fox Barrel Mulling Cider
J.K. Skrumpys Solstice Cider
Monte Antico Toscana (Wine Spectator Top 100 wine)
Vina Sta. Rita Medalla Real Reserve Cabernet Sauvignon (WS Top 100)
Argyle Extended Tirage 1999 Sparkling Wine (WS Top 100)
Rodney Strong Russian River Reserve Chardonnay (WS top 100)
There is even more to name, and I will do a post of all the Top 100 wines in stock next week.
Enjoy your Weekend!
Samichlaus is here!
- The "worlds strongest lager" is here. A fantastic brew with ageing potential galore!
Der Hirschbrau beers are back:
- Four varieties to choose from
Two new Ridge wines in stock:
- We finally have the Santa Cruz Mtn Estate in stock, and it is a must try!
- Essensce is here as well. It is a stellar dessert wine. Here is the info
* "We made our first Zinfandel Essence from Geyserville in 1966. To produce an essence, the vines must remain vigorous late into the season, with green leaves for photosynthesis. We chose two blocks—one zinfandel, one petite sirah. To intensify color and concentrate sugar, the grapes were left on the vine for three additional weeks; they co-fermented on natural yeasts. To our delight, the initial Brix reading was beyond the hydrometer's ability to measure. It took five days for the yeast to begin fermentation, another five days to stop naturally—fully stable. The wine aged in air-dried american oak barrels; clarity was achieved through careful racking. Opulent and full-flavored, the 2007 Essence can be enjoyed now and over the next twenty years. EB (9/08)
Initial sugar at harvest 40.8% By Volume
Residual sugar in the wine 16.95% By Volume "
More new arrivals:
Full Sail Wreck the Halls
Fox Barrel Mulling Cider
J.K. Skrumpys Solstice Cider
Monte Antico Toscana (Wine Spectator Top 100 wine)
Vina Sta. Rita Medalla Real Reserve Cabernet Sauvignon (WS Top 100)
Argyle Extended Tirage 1999 Sparkling Wine (WS Top 100)
Rodney Strong Russian River Reserve Chardonnay (WS top 100)
There is even more to name, and I will do a post of all the Top 100 wines in stock next week.
Enjoy your Weekend!
Friday, December 4, 2009
More New Goodies
Well, another week brings even more new goodies. Let's start with the beer and tomorrow I'll tell you all about the new wines we have in stock.
Allagash Interlude
Instead of my notes here is the info on this wine straight from the brewery:
"Allagash Interlude
The first release in our new experimental series, Allagash Interlude pushes the limits of beer. An innovative brewing process, special fermentations, and French oak barrel aging all contribute to a beer that has remarkable wine-like qualities.
Two yeast strains were used to create this unique 9.5% ABV Belgian style ale. The first, a Belgian farmhouse yeast, establishes the flavor foundations of a classic Belgian-style ale. The second, a house strain of Brettanomyces yeast, brings it to the next level contributing an intriguing myriad of flavors including pear, apricot, graham cracker, and bread crust. Finally, a portion of the Interlude is aged in French Merlot and Sirah oak barrels, which impart a distinctive vinous plum character and a drying, almost tannic finish. Try complementing its audacious character with food pairings such as sausages, salami, smoked meats, and bold cheeses.
True to traditional Belgian-style brewing, we bottle condition the Interlude. Just prior to bottling, a fresh dose of sugar and yeast is added to the ‘still beer’ (at this stage there is no carbonation present). After bottling, the beer is aged in a warm room, where the fresh dose of yeast ferments the sugar and naturally carbonates the beer.
Available in: 750 ml bottles
Original Gravity: 1080
Recommended Cellaring Temperature: 55°F
Recommended Serving Temperature: 45-55°F"
Allagash Hugh Malone
"Allagash Hugh Malone Ale
Hugh Malone Ale’s base includes English two-row malt and pale crystal malts, establishing an understated sweetness. To give Hugh Malone its hop character we use generous portions of Simcoe hops at three points in the brewing process. To begin with, we use a technique referred to as first wort hopping, in which Simcoe is added to the sweet wort as it enters the kettle. When the wort comes to a boil in the kettle we add Warrior hops, adding another layer to the bitterness of the beer. Later in the brewing process we steep a large amount of Simcoe in the whirlpool to impart a distinct hop aroma. Finally, during secondary fermentation in our conditioning tanks, we dry hop the beer, which instills a hoppy aroma with notes of pine and grapefruit. This 8.5 % ABV ale has a malty palate and a pronounced bitterness. It has a pleasant dry, hoppy finish.
Hugh Malone is a tribute to responsible agricultural practices and informed consumption. Allagash Brewing Company is donating $1 from every bottle of Hugh Malone sold to the Maine Organic Farmers and Gardeners Association (MOFGA), the country’s oldest and largest state organic farmer coalition. MOFGA is a non-profit organization that educates farmers and gardeners about organic cultivation. They work to create resources for consumers interested in buying local and organic foods. With more than 5,500 members and 2,000 active volunteers MOFGA continues to inform consumers about the connection between healthful food and environmentally sound growing practices. www.mofga.org More on philanthropy.
Available in: 750 ml bottle/limited release
Original Gravity: 1080 by volume
Recommended Serving Temp: 45 - 50°F
Recommended Cellaring Temp: 55°F"
De Proef and Bell's Van Twee
The latest in the line of beers in the De Proef Brewmasters collection collaboration beers. This effort was a collaboration between the world famous Dirk Naudts of De Proef and John Mallet of Bell's brewery. For those not familiar with Bell's, it is a world class brewery in Kalamazoo/Comstock Michigan that produces some of the best beer in the world. I had the pleasure of selling this beer in Minnesota and have sent numerous E-mails trying to get them into Washington. For now, this beer will have to suffice. Here is the description from De Proef:
"Van Twee -
Brewmasters Collaboration with John Mallet
The 2009 collaboration brew was created with John Mallet of Bell's Brewing in Michigan. Van Twee is a "mash-up" of the porter and dubbel styles blended with sour cherry juice from Michigan and brettanomyces in the secondary fermentation. It is a rich, dark beer capped by tan foam. Malty layers of chocolate and coffee trade on the palate with sour brett and dark fruit notes. Reminiscent of the famous fruit-filled chocolates of Belgium. July 2009 selection - Michael Jackson's Rare Beer Club
Original Gravity: 1072
IBU's: 18
ABV: 7.5%
Cases of 6/25.4 bottles"
Dogfish Head Old School Barleywine
One of my favorite Barleywines made. This is definitely a sipper as it weighs in around 15%! Dark fruit, orange peel, raisin, brown sugar, stone fruit, and a light smokiness accentuate the vinous sweetness and help conceal a good dose of the alcohol. In all, this beer could use a little time to mellow, but is not to be missed!
Dogfish Head World Wide Stout
Beware of this huge high alcohol imperial stout. A very subtle carbonation is barely perceptible in this jet black brew. The palate is creamy and syrupy at the same time and finishes with a boozy viscous mouthfeel. The alcohol is certainly present, but it seems to mellow after a few sips (it might just be a burnt palate :)). Chocolate. smoke, and dark fruits abound with a touch of soy sauce like saltiness. A bourbon-y vanilla viscosity tickles the palate with a creamy sweetness while the alcohol makes your face as red as santas. If you've never had this beer you have to at least give it a shot!
That's it for now. As always shoot me an e-mail at tbjoehaugen@gmail.com with any questions or post them on here.
Wine will be posted tomorrow.
Allagash Interlude
Instead of my notes here is the info on this wine straight from the brewery:
"Allagash Interlude
The first release in our new experimental series, Allagash Interlude pushes the limits of beer. An innovative brewing process, special fermentations, and French oak barrel aging all contribute to a beer that has remarkable wine-like qualities.
Two yeast strains were used to create this unique 9.5% ABV Belgian style ale. The first, a Belgian farmhouse yeast, establishes the flavor foundations of a classic Belgian-style ale. The second, a house strain of Brettanomyces yeast, brings it to the next level contributing an intriguing myriad of flavors including pear, apricot, graham cracker, and bread crust. Finally, a portion of the Interlude is aged in French Merlot and Sirah oak barrels, which impart a distinctive vinous plum character and a drying, almost tannic finish. Try complementing its audacious character with food pairings such as sausages, salami, smoked meats, and bold cheeses.
True to traditional Belgian-style brewing, we bottle condition the Interlude. Just prior to bottling, a fresh dose of sugar and yeast is added to the ‘still beer’ (at this stage there is no carbonation present). After bottling, the beer is aged in a warm room, where the fresh dose of yeast ferments the sugar and naturally carbonates the beer.
Available in: 750 ml bottles
Original Gravity: 1080
Recommended Cellaring Temperature: 55°F
Recommended Serving Temperature: 45-55°F"
Allagash Hugh Malone
"Allagash Hugh Malone Ale
Hugh Malone Ale’s base includes English two-row malt and pale crystal malts, establishing an understated sweetness. To give Hugh Malone its hop character we use generous portions of Simcoe hops at three points in the brewing process. To begin with, we use a technique referred to as first wort hopping, in which Simcoe is added to the sweet wort as it enters the kettle. When the wort comes to a boil in the kettle we add Warrior hops, adding another layer to the bitterness of the beer. Later in the brewing process we steep a large amount of Simcoe in the whirlpool to impart a distinct hop aroma. Finally, during secondary fermentation in our conditioning tanks, we dry hop the beer, which instills a hoppy aroma with notes of pine and grapefruit. This 8.5 % ABV ale has a malty palate and a pronounced bitterness. It has a pleasant dry, hoppy finish.
Hugh Malone is a tribute to responsible agricultural practices and informed consumption. Allagash Brewing Company is donating $1 from every bottle of Hugh Malone sold to the Maine Organic Farmers and Gardeners Association (MOFGA), the country’s oldest and largest state organic farmer coalition. MOFGA is a non-profit organization that educates farmers and gardeners about organic cultivation. They work to create resources for consumers interested in buying local and organic foods. With more than 5,500 members and 2,000 active volunteers MOFGA continues to inform consumers about the connection between healthful food and environmentally sound growing practices. www.mofga.org More on philanthropy.
Available in: 750 ml bottle/limited release
Original Gravity: 1080 by volume
Recommended Serving Temp: 45 - 50°F
Recommended Cellaring Temp: 55°F"
De Proef and Bell's Van Twee
The latest in the line of beers in the De Proef Brewmasters collection collaboration beers. This effort was a collaboration between the world famous Dirk Naudts of De Proef and John Mallet of Bell's brewery. For those not familiar with Bell's, it is a world class brewery in Kalamazoo/Comstock Michigan that produces some of the best beer in the world. I had the pleasure of selling this beer in Minnesota and have sent numerous E-mails trying to get them into Washington. For now, this beer will have to suffice. Here is the description from De Proef:
"Van Twee -
Brewmasters Collaboration with John Mallet
The 2009 collaboration brew was created with John Mallet of Bell's Brewing in Michigan. Van Twee is a "mash-up" of the porter and dubbel styles blended with sour cherry juice from Michigan and brettanomyces in the secondary fermentation. It is a rich, dark beer capped by tan foam. Malty layers of chocolate and coffee trade on the palate with sour brett and dark fruit notes. Reminiscent of the famous fruit-filled chocolates of Belgium. July 2009 selection - Michael Jackson's Rare Beer Club
Original Gravity: 1072
IBU's: 18
ABV: 7.5%
Cases of 6/25.4 bottles"
Dogfish Head Old School Barleywine
One of my favorite Barleywines made. This is definitely a sipper as it weighs in around 15%! Dark fruit, orange peel, raisin, brown sugar, stone fruit, and a light smokiness accentuate the vinous sweetness and help conceal a good dose of the alcohol. In all, this beer could use a little time to mellow, but is not to be missed!
Dogfish Head World Wide Stout
Beware of this huge high alcohol imperial stout. A very subtle carbonation is barely perceptible in this jet black brew. The palate is creamy and syrupy at the same time and finishes with a boozy viscous mouthfeel. The alcohol is certainly present, but it seems to mellow after a few sips (it might just be a burnt palate :)). Chocolate. smoke, and dark fruits abound with a touch of soy sauce like saltiness. A bourbon-y vanilla viscosity tickles the palate with a creamy sweetness while the alcohol makes your face as red as santas. If you've never had this beer you have to at least give it a shot!
That's it for now. As always shoot me an e-mail at tbjoehaugen@gmail.com with any questions or post them on here.
Wine will be posted tomorrow.
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