alcohol

Weird & Beered

As I write this, I’m currently nursing a beer called “Kill Devil” from the Brothers Widmer – a rum barrel-aged brown ale. I was brainstorming – pint in hand – and itching for something to write about. I happened to be yacking with a fellow Facebook friend, and consulted her on one of three topics to write about. Given that I was already drinking a beer, she said I should choose that topic. And indeed I have. Since I’m currently drinking an odd ale, I figured, “Why not focus on odd ales I’ve tried?”

And here they are:

I “Seaweed” Beer, I Drink It

A few years ago, I attended an event dubbed Fringe Fest at a specialty beer shop called Belmont Station. I encountered some folks with whom I knew mutual people. While I had been there for a particular tea-beer, they recommended another ale from out of Scotland. They had me at “Scotland”.

The Williams Bros. brewing op resides in lloa, Clackmannanshire…wherever that is. All I know is that it has the word “shire” in it, which instantly makes that place awesome! Seaweed was an actual ingredient included in their Kelpie ale, which instantly made it doubly awesome! If I remember it correctly (and that’s debatable), I found the ale to be smooth, light, but sweetly vegetal. Like actual kelp. Whatever the case may be, I remember liking it.

Bacon Beer

I don’t remember in what context I heard about bacon as a recipe in beer, but it had something to do with a brewfest. One that I couldn’t attend, no less; I was in ire of that fact. Some brewery out of the East Coast had concocted a bacon beer. While I’m allergic to the stuff, I have been known to risk life and limb to try different bacoriffic permutations. Beer was my next phase.

A year or so later – after (you guessed it) another brewfest – a friend of mine had the drunken “jeenyus” idea to go to the Rogue Public House for dinner. Keep in mind, we were already three-to-four strong pints in, and I’m a lightweight by genetic design.

Anyway, Rogue had put out a hot pink bottle on the market called the Bacon Maple Ale. And, I’ll be damned if it didn’t taste exactly like that. Sweet, syrupy and…uh…bacony. It also made me sick to my stomach, but that could’ve been the pints prior. We almost got kicked out, for good reason.

Another year after – while enjoying some quesadillas at a specialty shop called Birra Deli – I had the opportunity to try another bacon beer. Instead of risking an entire pint, though, I went for a simple 5oz. taster instead. It was from Uncommon Brewers. I can’t remember what it was called, though. It was majestic…and it didn’t make me sick in my tum-tum.

Worst-Best of Both Worlds

On a random outing for happy hour at the McMenamins Imbrie Hall, a friend and I saw mention of a beer release event. One of the wares being whored was an unlikely combination – a lager aged in a tequila cask. If there were two more unholy ingredients, I couldn’t think of them. I hate lagers, and I loathe tequila. I have a few collegiate “porcelain god” memories (or lack thereof) thanks to “ta-kill-ya”.

When the day finally came, we sampled all they had to offer. All of them were “meh”, save for the darker ales and…*sigh*…the tequila-casked lager. Seriously, it was to die for. It was slightly spicy, incredibly crisp, containing only a partial liquor bite, and deceptively strong. And again, it didn’t make me sick in my tum-tum. I guess – as the old cliché goes – two wrongs can make a right. Or at the very least, a “right now”.

That’s just a smidge of the strange things I’ve sipped and usurped in recent months/years. The pattern isn’t likely to change anytime soon. If there’s an odd alcoholic combination out there, you’d better believe I’m going in once. Like a donkey show.

Hrm…donkey –flavored beer.

Wait…no…

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Friday, October 26th, 2012 Beverage Blog 4 Comments

Hark! I Herald Booze Blends

I’ve noticed a particular trend lately – one that I fully encourage and support. Nay, I salute it! Tea and alcohol, while completely opposite beverages on the Sin-o-Meter, pair exceptionally well. Whether it be tea-infused alcohol or alcohol-scented tea, the combination of both bring an added dimension of badass that I fully back. The high-points for me in this new blend-trend have been recorded for posterity on this here site…and waxed non-poetically over the Twitterverse.

Of all the combinations, I ran into a yerba maté variant only once – that being an India Pale Ale brewed with yerba maté leaves. Well, someone finally went the opposite route and used yerba maté as a base for scenting. I had associated with Caleb Brown – purveyor of Handmade Tea – over Twitter for a few months but had never tried any of his wares. His tea business model was a unique one – offering subscriptions to his one-blend-a-month formula. It was a similar approach employed by 52Teas but with more of a personal touch.

Caleb does all the blending himself, and includes the blending ingredients in separate tins for perusal. In addition to that, he sends a personally-stamped letter (for authenticity, I guess?), and films an accompanying video about the tea. That’s a lot of effort for one blend, which is probably why he only does one a month.

December’s offering – dubbed “Hark!” for the impending holiday season – was a yerba maté medley comprised of Vietnamese cinnamon and whole leaf peppermint. The real grab, though (and the reason he contacted me), was what he did with the maté base. He hand-smoked it over whiskey oak chips.

So. Much. Awesome.

Upon opening the tin, the first thing I noted was how strong the peppermint aroma was. That didn’t come as a surprise, but I was worried about it dominating the other elements. There was a smoky presence to the scent as well, which showed in the introduction and after-whiff. Cinnamon was…well…it was understated, and that was fine by me.

The logo-stamped letter came with brewing instructions for the blend, something I greatly appreciated. The recommended approach was the use of up-to-212F water and an infusion time of five minutes. That was about right, given the strong herbals at play here. I measured out a teaspoon and used one 8oz. cup at the time recommended.

The liquor brewed a foggy gold with a boldly minty cloud wafting from the cup. So much for the peppermint being understated. On taste, the first thing to hit me was the feeling of peat smoke – an excellent start. That was followed up by a middle entirely monopolized by the mint. Nothing else had a chance to shine through. However, once that faded a bit, the smokiness returned with a fervor lined with a spicy-sweetness imparted by the cinnamon. Said sweetness had remained as an undercurrent until the right reveal. A very Keemun-like aftertaste; no complaint here.

For s**ts and giggles, I brewed up the whiskey-smoked yerba maté sample by itself. I would’ve been just as happy drinking that as with the fully-blended Hark!. The best part was that it didn’t taste like yerba maté, which – in my opinion – has the flavor of splinters. All that said, this was a festively naughty blend with just the right amount cool cleanliness (thanks to the mint). Like a gentleman’s club lined with holiday décor.

But it does beg the question I want to pose to the “teanut” gallery. What is the consensus regarding the marriage of tea and alcohol? What tea-totalers out there would drink something that’s flavored or scented with beer, wine or liquor? Would an alcohol connoisseur drink something with tea as the added ingredient? And, by proxy, would they drink tea with that same profile?

I straddle the fence of both sides like a village idiot – elixir in hand.

To subscribe to Handmade Tea, go HERE.

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Monday, December 12th, 2011 Steep Stories No Comments

I work for tea money.

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