Sassy resinous citric waft counters rye-dried sourdough entry of simple, yet peculiar, pale-hazed golden pilsner. Not quite distinct up-front, but toasted hop imprint and tangy marmalade-fruited appeasement jolt mild mineral-grained finish. Its unleavened breading will appease low carbohydrate crowd.
All posts by John Fortunato
NORTH COAST RUEDRICH’S RED SEAL ALE
Likable citric-hopped frothy-headed copper-hazed bitter gains caramel malt fortitude above quaint chocolate nuttiness and sweet stone fruiting. Advancing sunny orange tang awakens barleywine smidgen. Less crisp, clean, and organic than most Cali brews, bringing a more blue collar grain-based pilsner appeal to medium-bodied nicety.
NORTH COAST PRANQSTER BELGIAN STYLE GOLDEN ALE
Distinct sourdough aroma, dry Scotch mouthfeel, and back-throated floral-spiced accents ransack candi-sugared Belgian yeast essence of silken gold-hazed strong ale. Better fruited sweetness (pineapple-cantaloupe-melon) than sharp cider bite, with citric-soured hop sop subduing white-peppered nuance. It’s got some kick.
NORTH COAST OLD STOCK ALE (2001)
Limited 2001 release not for faint-hearted as harsh 11.4% alcohol-smitten barleywine surge and opulent prune palate restricted to experienced drinkers. Blaring chocolate-caramel aromatics and sweet syrupy caramel swagger sway creme brulee illusion.
(NORTH COAST) OLD RASPUTIN IMPERIAL STOUT
Aromatic mocha malt serenity, bitter java palate, and dried date-prune punctuation give exquisite beige-headed ruby-shaded jet black stout initial pomp. Toffee creaminess allows lingering molasses-lactose thicket, cinnamon-allspice reminder, and roasted coffee aftertaste to increase full-bodied assertion. Addictive stuff.
(NORTH COAST) OLD PLOWSHARE STOUT
Forceful Starbuck’s-like dark roasted coffee strength fortifies milky brown chocolate richness, mild cappuccino-espresso stint, and creamy vanilla resiliency coarsened by earthen hazelnut-walnut sash. Though pallid cola hue seems strangely light for robust style, its silken lactose flow secures mocha java, vanilla bean, chicory, and pipe tobacco illusions of moderate Irish dry stout.
NORTH COAST OLD NO. 38 STOUT
Beautiful sweet mocha fragrance, insistent barley-roasted entry, and sweet caramel-chocolate persistence set up creamy cappuccino milking of syrupy ruby maroon treat. Grain-thickened earthen bottom and tar-like bitterness punctuate espresso finish. Too strong for amateurs, but absolutely essential for the rest.
NORTH COAST LE MERLE SAISON BELGIAN-STYLE FARMHOUSE ALE
Wobbly saison tries to be all things to everyone but half-asses the attempt. Honeysuckle-kissed apricot-tangerine-mango-pineapple tropicalia counters sour apple-cherry tartness and white peppered cinnamon-nutmeg spicing for impressive initiation, but metallic acidity decreases herbal-floral latency ’til astringent grassy-hopped barnyard-hay-horse blanket funk damages any lemony grapefruit rind remnant. Dry vermouth finish picks up misplaced medicinal mote.
(NORTH COAST) CRU D’OR BELGIAN STYLE ALE
Beguiling ruddy-hued Belgian-styled dubbel could be richer and more authentic, but who’s complaining as syrupy whiskey overtones embellish sweet banana-bruised cherry-juiced heft and cotton-candied caramelized apple crest. At midst, vanilla bean, rum raisin, sugar plum, and sour fig illusions crowd spicy cinnamon-coriander nook. Subdued Courvoisier, brandy, and bourbon tonicity increases complexity.
(NORTH COAST) BROTHER THELONIUS BELGIAN-STYLED ABBEY ALE
Enticing bronze-bodied Belgian-styled dubbel integrates chewy prune-spewn rum raisin thrust with dank candi-sugared yeast sinew and creamy cocoa clasp. Buttery Chardonnay, burgundy, and bourbon notes recede as cresting white grape souring amplifies nutmeg spicing and cherry puree slumber.
NORTH COAST BLUE STAR WHEAT
Turbid pale honey hue matches pliable chaffed wheat balm, but reticent lemon-lime tang and bland spicing mire leisurely dry-hopped finish, sterilizing already mushy nature. Not on par with better North Coast brews.
NOGNE O #100 BARLEY WINE-STYLE ALE
Stirring Norwegian full body penetrates deeply as creamy chocolate-roasted burnt caramel malting sweetens dark-spiced cookie dough richness and dried-fruited anise-currant-sarsaparilla illusions. Sherry finish allows candied apple, bruised cherry, and vinous grape undertones to peak above raisin-plum souring and peanut-shelled hazelnut-walnut barb. Creme de cocoa, ice coffee, smoked molasses, and oaken vanilla nuances waver.