Monthly Archives: June 2011

MIKKELLER BEER GEEK BRUNCH WEASEL

Curiously, defecated weasel excrement picks up enzymes in the digestive system (from eaten coffee berries) to create very interesting and worthwhile crap! Terrific black velvet Imperial Oatmeal Stout (with ruby highlights) retains strong black coffee theme and creamy espresso supplement for extremely peculiar brunch digestif. Strong coffee frontage well integrated to chocolate-caked crème brulee sweetness, viscous Blackstrap molasses malting and rich burgundy-port wining for rigidly robust rapscallion. Heavily roasted oats embed massive hop char from top to bottom, heightening heavenly coffee insistence as well as subsidiary berry contingent and black cherry niche.

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PORTERHOUSE WRASSLERS FULL STOUT

Middling dry Irish stout lets slick plastic impression and everlastingly harsh charcoal tarred bittering disrupt decent blackened mocha theme. Resounding coffee-burnt dark chocolate frontage accrues resinous hop char and dirty earthen spell. Ashen plum, prune and raisin subsidy lost amidst acrid phenol doldrums. On second passing, peat-soiled marble rye, pungent black tea, bourbon and molasses undertones nip at the bitter black chocolate finish.

SAMUEL ADAMS EAST-WEST KOLSCH

Crisp golden-cleared German-styled moderation bafflingly relegates advertised jasmine sambac floweriness to understated up-front waft alongside more distinct lemon-soured apricot-tangerine-orange mouthfeel and sweetened honeysuckle meander. Grassy hop dryness underscored by modest herbal tinge to frail white-breaded backbone. Fizzy carbolic nature washes out some subtle nuances. Not bad for sessionable summer pool party thirst quencher, though nearly bland and definitely under-whelming.

SAMUEL ADAMS RUSTIC SAISON

Mellow sweet-honeyed citric-spiced Belgian-styled farmhouse ale brings perfumed cardamom, nutmeg, and allspice tingle to whole-grained wheatgrass, fresh-cut grass, horse-blanket, barnyard, and hay earthiness. Latent white-peppered ginger spicing gathers momentum above languid lemon-limed astringency, fungi-like gourd temperance and depleted Belgian yeast funk.