ale

Beer. Earl Grey. Cold

Before I moved to my current location, I resided in a quaint little ‘burb on the outskirts of Beaverton, OR. All the houses dated back to the late 1940s, and were small familial dwellings. I didn’t associate much with the neighbors. They only saw me on the rare times when I walked my brother’s dog or came out to get mail in my pajamas. Yep, I was “that guy”.

However, one particularly social neighbor – the one that gifted me with some Ethiopian tea a few months later – put it upon himself to host regular neighborhood parties. My favorites? The monthly beer-themed bro-parties. Each month had a theme, and the attendants were tasked with bringing beers matching that theme for the rest of the class. The result? Well, naturally, some drunkenness.

The exception to the thematic rule was homebrewers. If you were awesome enough to brew your own beer and share it, you could bring whatever the heck you wanted. A friend of my neighbor’s was one such guy. Since I’m not sure how publicly he wants his name known, I’ll simply refer to him as JK. (Those were his initials, honest.)

I don’t recall what beer theme it was the day JK showed up, only that he brought a few of his homemade wares. The first of which he introduced rather bashfully as, “It’s a weird one. I used Earl Grey tea.”

That mention made me sit up instantly.

For the next hour or so, as he was passing the bottles around, I picked his brain on the process he used. It was a beer he called “The Kaiser of Earl”, which consisted of Pilsner extract, East Kent Hops, and Crystal Malt. In short, a pale ale recipe, but with the added benefit of 2oz. of Earl Grey tea leaves. More leaves were also added to a secondary fermentation process.

What can I say? The beer was gorgeous to look at. The liquor color wasn’t just amber, but crimson. The aroma was crisp and citrusy, the head was foamy and thick, and it poured beautifully. On taste, it was…well…criminy, it was an Earl Grey beer! I’d tried two or three different Earl-infused ales before. None of them ever retained the bergamot – not a one. This had the sour citrus rind throughout the palate. It was like drinking a pale ale infused with Earl Grey concentrate.

For what it’s worth, I resisted for a good four hours before I played the “beer blogger card”, and asked if I could do a feature on it. JK was happy to oblige me by saying he’d provide bottles for sampling the next time we met. Such an opportunity wouldn’t come about, though, for a few months.

In the interim, I’d forgotten all about the offer he made and continued my tea-beer quest as best I could. It seemed no matter how hard I tried, I was always one week off from seasonal tea-beer availability. Pyramid had a Chai wheat…but I was too late. Stone Brewing had two different sencha seasonals, but I found ‘em nowhere near my berg. The only available tea-beers were ones I already tried.

In the Spring, JK showed up to another party. Again, I forget what the theme was. (Stupid beer brain.) He gifted me with three bottles of the Earled brew. I caressed them lovingly, and stuck ‘em in the back of the fridge, waiting for a special time to break ‘em in.

I guess the special occasion I settled on was “Shitty Tuesday at Work”, and I broke open the 22oz. bottle with zeal. It tasted just as good as I remembered, if not more full-bodied. Not sure why; just more citrusy somehow.

In true me-like fashion, I delayed doing a write-up on the Kaiser of Earl. Weeks turned to a month. A month turned to…several months. Before I knew it, the summer was almost over. Even after all that time, though, I still remember that beer rather fondly. Like stupefied – but approving – Picard.

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Wednesday, August 21st, 2013 Beverage Blog 4 Comments

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

I work for tea money.

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