Maine Dream-Team Project

Posted by Jim on May 7th, 2014
2014
May 7

Inspired by this series of posts on If My Coaster Could Talk, I did some ruminating on what brewery collaborations I’d like to see Maine’s breweries involved in. Some of these ideas have been in my head for a while now, others took some thought. The ideas others came up with were quite impressive—many of which I would enjoy seeing come to fruition—but I don’t think you can talk too much about beer, so I’m presenting my responses to these questions as well.

Question 1: What is your all Maine brewery dream team-up? And why?

The greater Portland area has so many new breweries that it is easy to get overwhelmed by the selection and forgo all of the great beer that is being brewed elsewhere in the state that doesn’t get trucked down here on a regular basis. A dream collaboration would allow for some of these less hyped breweries to showcase their talents to all of us in Cumberland and York counties by teaming up with brewers that have name recognition or established distribution channels. Therefore, I propose a Penobscot Bay three-way: Marshall Wharf, Andrew’s Brewing and Rock Harbor Pub and Brewery. All three are located on the beautiful stretch of coastal Route 1 between Rockland and Belfast, which gives them regional unity. Each brewery has their own pub (Andrew’s just opened) where their small batch beers are served almost exclusively, which shows they have an experimental side to exploit in their collaborative brew. Lastly, each brewery has one of the qualities I mentioned above; Marshall Wharf has beer geek credibility, Rock Harbor has little to no distribution or name recognition in southern Maine, and Andrew’s can get its bottles and kegs across the Portland area. I’m sure these three could make something special that would end up in bottle shops and beer bars throughout Maine.

Question 2: What would your Maine + U.S Brewery Team-up look like?

It may very well be that no dreamt up collaboration can top one that has actually happened. Isabelle Proximus, the five-way collaboration between Allagash, Lost Abbey, Russian River, Dogfish Head and Avery, is one of the greatest beers ever made in America; a beer of such renown, legend and rarity, it is a true example of a white whale. But if I have to come up with an answer to this question, let’s not shoot for the moon, but think of something a little more accessible. My favorite kind of beer is a hoppy red ale, so I’d like to see Maine Beer Co., makers of Zoe; Lagunitas, makers of Lucky 13; and Tröegs, makers of Hopback Amber to collaborate on an exceptional example of the style. Those three beers are some of my favorites. A combination of them would be heavenly. Brew it in Hershey, PA to use Tröegs’ hopback, but be sure to distribute it here in Maine. Do What’s Right, make this beer for me.

Question 3: What would your Maine + International Brewery team up look like?

A collaboration across the seas needs to be very innovative in order to justify all the expenses, and when I think of an innovative Maine brewery, I immediately think of Oxbow. Most of what they produce can be lumped under the classification of farmhouse ale, but no two of their beers are alike. They use a wide range of interesting ingredients (local spelt, interesting hop profiles, grain from artisanal malt houses) and have a history of collaborations yielding excellent beers. They also make a beer that I believe is unique to Maine: Sausuga, a rice ale with Brett. Imagine what would happen if Tim and Geoff took their Sausuga recipe to Japan and brewed it at the Kuichi Brewery, home of the Hitachino Nest line of beers? Their experience aging beer in distilled sake barrels could only improve one of the best ales to come out of Newcastle. I’m sure whatever these two innovators brewed up would be epic.

Question 4: Free for all! Anything goes here as long as there is 1 Maine brewery involved.

If time, space and money were disregarded, I would love to see a collaboration between the Lively Brewing Company and Brouwerij Mort Subite. Lively Brewing is the beer making side of the Ebenezer’s family of beer bars. Chris Lively and Michael Lacharite are making some excellent beers in Brunswick. Brouwerij Mort Subite is a very small Belgian brewery specializing in wild ales. They are owned by a company that is itself owned by Heineken, but don’t let that deter you. I said time and space are no object in this scenario, so I want this collaboration to be with the mid-80’s incarnation of the brewery, when they were producing the Eylenbosch line of wild ales. Chris Lively has a rather large stash of Eylenbosch Gueuze bottles, all made and cellared since 1984. It is an exceptional beer. A combination of the flavors Mort Subite was able to concoct at that time, along with Chris and Michael’s interest in wild ales could only lead to a beer that would blow the socks off any unsuspecting drinker walking into Ebenezer’s. And of course, the beer would have to be released as part of an epic, multiple course, multiple hour Belgian Beer dinner, prepared and presented as only Chris Lively can do.

A lot of information online about Brouwerij Mort Subite is only available in French and Dutch, but here’s one site in English.

There are a few collaborations I’ve dreamt about that didn’t quite make the cut in my responses as they aren’t entirely fleshed out ideas, more like sketches, but I wanted to write them out nonetheless.

  • A collaboration between Alan Pugsley and any one of the smaller Portland based breweries to make an ‘only the location of the brewery makes it inauthentic’ authentic English mild. Ringwood would be the yeast, but it wouldn’t be a rushed fermentation, and the beer would only be served via traditional cask, following strict CAMRA standards.
  • A series of brews made with Mike at the Great Lost Bear (who has brewed at Sierra Nevada) and the various Portland area breweries to be served exclusively at the Great Lost Bear, perhaps for a special occasion; Portland Beer Week comes to mind, or perhaps the Bear’s 35th anniversary, which takes place this year.
  • Freeport Brewing needs to team up with someone to make an imperial, barrel-aged version of their chocolate porter.
  • I’d like the breweries of Maine to collaborate more with our state’s large population of homebrewers. Perhaps a series of brews and recipe kits made in collaboration with Maine Brewing Supply?
  • I’d enjoy more locally made beers aged in barrels used by locally distilled spirit makers. I imagine In’finiti has plans to do this entirely in house. And speaking of Maine’s only combination brewery and distillery…
  • I know it’s not a collaboration, but I really, really want to see In’finiti brew a DIPA using only Galaxy hops. It would be named To In’finiti and Beyond, because Toy Story and Buzz Lightyear are awesome and ripe for exploitation via beer name. I’ve already brewed my own Galaxy IPA and named is Space Ranger IPA, but only In’finiti can give Buzz’s catch phrase the beery justice it deserves.

Cellaring

Posted by Jim on Nov 21st, 2013
2013
Nov 21

I’ve been cellaring beer for five years this month, and all that time, I’ve used one wooden cabinet with particle board shelves and a door and many cardboard boxes to store my collection. This was not an ideal way to view my beers. I had to consult a spreadsheet to see what I had. With our current long-term finishing of our basement, we’ve taken apart the partially completed room which included the aforementioned cabinet. This gave me the opportunity to finally purchase some decent shelving for my beers. Today I ordered a 5ft steel wireframe shelving unit from Home Depot. It only has two moveable shelves, so I also ordered an extra shelf to maximize storage space based upon the heights required by beer bottles. This should give me plenty of space to store my bottles. Some of my verticals may take up a lot of space; I’m not sure if I’ll display them or leave them in cases. This included six years of Anchor Christmas Ale 6-packs and five years of Sierra Nevada Bigfoot 12-packs (I’ll add a sixth year as soon as it comes out).

The shelves should arrive the first week of December. Once assembled and stocks, I’ll post some pictures. I’ll want to document it right away, for once my collection is sitting on the shelves, I’ll be more likely to drink it. How long will what I have now last? I wonder if this will be the beginning of a new chapter in my beer cellaring, or the beginning of its end? I’ll have to be good about adding new items to the collection as I drink my older bottles.

Dusty Bottle

Posted by Jim on Jan 23rd, 2013
2013
Jan 23

Tonight I opened a bottle that I’ve been sitting on for at least two years. It’s a scotch ale from Berkshire Brewing that was aged in Woodford Reserve barrels, brewed to commemorate the life of Greg Noonan.

Berkshire Brewing Company Gude Greg’s Wee Heavy Private Reserve
3.83/5
look: 3.25 | smell: 3.5 | taste: 4.25 | feel: 3.5 | overall: 3.5

I received this bottle as a gift from Dave from the Great Lost Bear back when it was released. I probably should have opened this beer before now, but oh well. Better late than never.

It has been cellared since I took ownership and I’ve poured into a pint glass.

The beer has a dark ruby color with lots of clinging carbonation. Holding the beer up to the light reveals its perfect clarity, but in a low light setting, it’s hard to see through it. There is a decent amount of grey foam on top that settles down to a skim. No lacing on this glass, despite me giving it a hot water rinse and dry before pouring. Swirling leaves patchy foam.

Big bourbon aromas emanate form this beer. I could smell them as soon as I popped the cap. The aroma took me by surprise; after two years, I would think the aroma would have mellowed. I can smell, peat, toasted oak, smoke, and warming alcohol. Malty sweetness is very subtle. In a blind smell test, I think I would mistake this for a glass of straight whiskey. The aroma seems appropriate for a fresh bourbon barrel-aged beer, so I’ve docked half a point for the lack of mellowing.

Where the nose may be a bit overpowering, the flavor profile is really well done. There is plenty of bourbon flavor, but not so much that you would mistake this as anything but a barrel-aged beer. It begins with a nice sweetness—velvety toffee and cherry flavors. Crystal sugars mix in before the bourbon makes itself known. It has mellow alcohol, smokey peat, and oak. These bourbon flavors linger on after swallowing. I was afraid this beer would still be quite hot, but it has mellowed into an interesting, balanced ale. The cherry flavor did catch me off guard. It may have a slight tartness, but I don’t think this beer is showing signs of infection.

The beer is a bit stickier than I would have liked to have felt. A noticeable coat remains on my lips and throughout my mouth. The coat holds onto the sweet flavors; very little of the bourbon remains. The alcohol does provide some warmth as I swallow.

This is good wee heavy that is tending towards great, but misses the mark slightly. Maybe it would have been better if I had opened the bottle sooner, but I’ll never know. I will enjoy what I have left to drink though. If you get a chance to try some (and you’re a fan of the style), I’d got for it, but I wouldn’t go as far as trading rare beers known to cellar better than this one.

Beers for Christmas

Posted by Jim on Dec 1st, 2012
2012
Dec 1

Nissa gave me a Christmas present a little early this year: a six month membership in Bier Cellar‘s beer of the month club. I’m really excited to get a bunch of interesting and mostly unknown (to me) beers each month. We are skipping the madness of Zwanze Day at Novare in favor of time with our kids, but while they are napping, we’re opening the first bottle obtained through the club membership.

To Øl Snowball Saison Ale (brewed at De Proef in Belgium)

4.1/5
look: 4 | smell: 4.5 | taste: 4 | feel: 4 | overall: 4
A chilly 750ml bottle is poured into an Oxbow tulip glass.

The beer has a golden copper color and is very clear. The head is initially large (it fills about half the glass), but has settled to about 3/4 of an inch in height. It has a light tan color and is made up of small bubbles. Lot so of spiderwork lacing has been left clinging to the glass as the head settles.

Snowball has a really great aroma. It is funky without coming across as sour. There is a touch f sweetness. It reminds me of powdered sugar instead of the Belgian candi sugar often used in saisons. The dry hopping imparts a grassy aroma. It reminds me of late winter, as spring is struggling to bring some green back into a grey world.

The beer tastes very good. The bitterness is fairly pronounced. It adds a spiciness that I am really enjoying. It replaces the pepper flavors that you sometimes find in saisons. The brett is noticeable, but the beer doesn’t taste too funky. It’s mild enough to impart a farmhouse feel to the flavor.

The beer has a fuller body than some other saisons I’ve had. A high number of carbonation bubbles in each mouthful give it a foamy feel. My lips are a little sticky, but it’s not distracting. The coat inside my mouth is light, but it allows some of the grassy hops to linger.

I like this beer a lot. I am intruiged by how far brewers can take the saison style. Ther eis also somethign fun about drinking a Christmas beer brewed by Danes at one of Belgium’s more famous breweries. If you get a chance, I’d recommend you try this beer.

Some Local Flavor from the Cellar

Posted by Jim on Jul 11th, 2012
2012
Jul 11

One of my cohorts in the SMBDC posted on BA that this beer was getting a little thin and that any of us holding on to bottles should drink them soon. I have to say that I think this beer is drinking quite nicely. It was a great surprise to open this bottle tonight and find such a wonderful beer inside. I’m glad I still have one bottle from the original run in my cellar, as well as a bottle from the second batch.

Sebago Brewing Company Lake Trout Stout aged in Bourbon barrels (Batch #1, 2010)

4.65/5
look: 4 | smell: 4.5 | taste: 5 | feel: 4 | overall: 4.5
This is a bottle of the first batch, from way back in early 2010. It has been in my cellar since that time. I am pouring it into a Delerium Tremens snifter. I heard from a friend that this beer may have turned and that I should drink my bottle soon.

A very loud hiss was heard as I popped the cap. I actually felt the released carbonation force the cap off. As I pour the beer, it appears to be 99% foam. It is a dark foam, the color of chocolate milk. It is begining to turn into a liquid, but very slowly. The beer at the bottom of the glass is opaque and a shade of dark, dark brown—nearly black. Swirling the beer leaves a uniform lace coat behind.

The aroma is very pleasing. It isn’t quite subtle, but it isn’t overpowering or in your face. It is complex. There is a good mix of toasted malts, oak, bourbon and a hint of smoke.

This is a bourbon barrel aged stout that isn’t entirely about the bourbon! A dark, roasted malt base has some slight chocolate flavors. Plenty of oak comes through. Peat, smoke and bourbon are present in the finish, but none are all too strong. There is no harshness form the barrel aging process; the 2 years in my cellar have really mellowed this brew. The bourbon is most noticable in the aftertaste. Here you can really pick it out of the other flavors. It also provides some warmth once it is in your stomach.

The beer is heavier in body without being thick. Carbonation is a lot lower than I expected. Despite the large head when I poured, the feeling within my mouth is of a calm beer. I can feel a few bubbles, but it is hardly noticeable. My lips are left a little sticky, as is the inside of my mouth, but I do not feel a film.

I am going to have to go ahead and say that I really like this beer a lot. It’s been a while since I’ve had it fresh so I won’t compare it to this aged variety. I can say that the original batch of bottles is still drinking quite nicely. It is very refreshing to have a bourbon barrel aged stout that doesn’t taste like a shot of bourbon poured into a bit of stout. This is a more subtle, complex kind of beverage. If you have a bottle of this in your cellar, consider cracking it open, as it is drinking beautifully. If you don’t have any, perhaps you should track some down and sit on them for a spell.

I can’t say this is as good as an aged bottle of Sebago’s barleywine, but it is nearly that beer’s equal. It’s an excellent beer and is highly recommended.

Dry Hopped and Delicious

Posted by Jim on Jun 15th, 2012
2012
Jun 15

Founders Centennial IPA

4.45/5

A slightly chilled bottle dated 05/21/12 is poured into a pint glass.

A clear copper liquid fills my glass. Plenty of clinging carbonation can be seen in the upper half of the vessel. The top inch is filled with a light tan foam head. The occasional bubble rises up from the bottle of the glass.

A strong hop aroma can be detected while the beer is poured. Getting closer to the glass, I can smell big juicy citrus hops. Floral notes are in abundance. It’s an enticing bouquet.

The beer has a strong caramel malt base that holds up under all of the hop flavors. Bitter oils are present through out each sip. It is mostly floral, with a little bit of pink grapefruit. After swallowing, an earthy/pine hop flavor remains. This is a big, bold IPA. I feel as though I can taste every one of the 65 IBU’s.

The beer has a full body and low carbonation. There isn’t too much stickiness, but I can feel some on both my lips and the roof of my mouth.

Big IPAs always seem to come from near the coast (whether it be East or West), so it is refreshing to have such a top notch IPA coming out of Michigan. I tend to associate Founders with it’s malty offerings (stouts, Scotch ales, old ales, etc.), this is my first exposure to one of their hop-centric beers. I am impressed. I’m really glad I can now buy their beers here in Maine. I feel that I’ll be enjoying many bottles of it.

New England Rye

Posted by Jim on May 26th, 2012
2012
May 26

Harpoon Rich & Dan’s Rye IPA

4.43/5
look: 4 | smell: 4.5 | taste: 4.5 | feel: 4 | overall: 4.5
The beer has a very clear consistency. It is the color of clean, shiny copper kettle. There is a lot of carboantion clinging to the sides of my glass. A very large head of off-white bubbles fills the top third of my glass—there is so much that I can’t pour all 12 ounces into this pint glass. Very good lacing is left behind.

The beer has a very nice aroma. I could smell big hops aromas as soon as I began pouring. On closer inspection, there is also a healthy dose of rye in the nose. The hops are both earthy, like a pile of crisp leaves, and citrus-like, recalling orange zest.

The beer’s flavor comes across as very balanaced, even though it is a hop forward beverage. The rye spices are tasted immediately. Soon, more traditional hop bitterness comes forward. The bitterness stays through the finish, although here it is more oily than it was earlier. The malt sweetness is also tasted here, but it isn’t too sweet. It’s like a watery malt syrup (without that viscous feeling).

This beer is slightly thicker than average for the style, but the carbonation, while a little intense, seems to be par for the course. My lips are left a little sticky. The mouthcoat is noticeable, but not too sticky.

This is a very good Rye IPA. I’m glad that Harpoon has decided to release it in 12 oz bottles. I imagine that it will find it’s way into my fridge somewhat regularly.

Rising Tide Rarity

Posted by Jim on Apr 29th, 2012
2012
Apr 29

Before heading out to Harrisburg PA last November, I had to run out to Downeast Beverage to secure myself a bottle of Rising Tide‘s first one-off bottling, Polaris, which is their Weizen Stout aged in bourbon barrels. I have since learned that it will be brewed and bottled again, which is exciting news!

Rising Tide Polaris

3.9/5
look: 4 | smell: 3.5 | taste: 4 | feel: 4 | overall: 4
A cellar temperature bottle is poured into a pint glass. This is bottle number 163 of 336.

The beer is completely black, with a decent of amount of tan foam resting on top. The liquid is too opaque to make out and rising carbonation. Lacing is good.

The beer has a strong bourbon aroma. It’s like sticking my nose into a glass of Jim Beam. I’m not really smelling any of the roasted malts that make up the nose in Ursa Minor (the base beer). There is a little bit of malty sweetness, but for the most part this beer smells boozy. If it still smells like this after 5 months of aging, I wonder how hot it was when fresh?

Luckily, the bourbon in the flavor isn’t as overpowering as in the aroma, although it is still strong. It provides some good oak and peat moss flavors, and a smokiness that works very well with Ursa Minor’s roasted malts. There is a slight chocolate flavor here that I didn’t pick up on in Ursa Minor, and Polaris doesn’t have any obvious wheat characteristics.

The body is thick, but not as thick as some other stouts. It leaves a slight stickiness on my lips. The mouthcoat is also sticky, but retains some decent flavors. Despite the strong aroma, there is no heat from the alcohol.

Although not an amazing bourbon barrel aged stout, this is an enjoyable beer. I think I would have liked to let it age a little longer, but I was in the mood for Rising Tide tonight, so I cracked it open. If you were one the people who sought this beer out, I think you’ll be happy with it. Hopefully, this is the first of many barrel aged releases that Nate has in the works. There is a lot of potential here, but I am left wanting slightly more. Still, no part of me regrets checking Facebook obsessively until I saw Polaris was on sale and rushing out right away to secure bottle. I only regret not picking up a second bottle (but with such a low bottle count, I wanted to leave plenty on the shelf).

Two “from Vermont”

Posted by Jim on Apr 9th, 2012
2012
Apr 9

I still have two bottles in my cellar that I obtained while in Vermont back in August. One is a limited release from Hill Farmstead, the other an Austrian beer I learned about while visiting the Blackback Pub and Flyshop.

Hill Farmstead Civil Disobedience #1

4.6/5
look: 4.5 | smell: 5 | taste: 4.5 | feel: 4.5 | overall: 4.5
A cellar temperature bottle poured into a large red wine glass. I was lucky enough to get one of the last bottles available from the brewery, purchased a week after the release. It’s been in my cellar since that time.

The beer is a clear golden liquid with many streams of carbonation rising within. There is a large white foam head. It has settled down to about two fingers worth of thickness, leaving plenty of lacing.

Even while pouring this beer, I could smell a healthy amount of Brett. The Brett is still apparent while I actively inhale from my glass, but there is a lot more going on here than just the wild yeast. I smell orange and lemon citrus, Belgian candi sugar, and some grassy hops.

The beer has a light, grassy flavor. There is plenty of orange and lemon. I really like the sweetness a touch of funk in the finish. There is a great mustiness in the aftertaste that works really well.

The beer is slightly thick, with plenty of carbonation. Despite all of the bubbles and the sour flavors, there is hardly any tingling sensation. Nor is there much stickiness. A slight coat has plenty of fruit and grass flavors.

This is a really great beer. Like everything else brewed here, it is worth checking out. Too bad this one was a one-time only brew.

Meinklang Ancient Grains Ale

3.93/5
look: 3.5 | smell: 4 | taste: 4 | feel: 3.5 | overall: 4
A cellar temperature bottle with a best by date of 2012-05-31 poured slowly into a glass mug, keeping the sediment in the bottle.

The beer is translucent and golden orange in color. Lots of carbonation can be seen within, both clinging to the bottle of the glass and rising to the top. The head is large, white, foamy, and made up of many sizes of bubbles.

There area lot of grassy hops in the aroma, as well as many different grains. There is some citrus and some sweetness; the overall aroma reminds me of lemongrass.

The beer certainly has an interesting malt profile, thanks to all of those uncommon grains. The sweetness is subtle, and the bittering hops are especially strong. They seem to fade out after I swallow before the malt flavors do, which is rare. Although different from any other pilsner I’ve had, I like this beer.

The beer has a medium body and a lot of carbonation. In fact, there was so much carbonation, it was hard to determine the level of body. There is a lot of coating, but its not too sticky. The carbonation does tingle my tongue.

As I said above, this is a different kind of pilsner, but I enjoy it. It’s worth seeking this one out, especially if the odd grain bill grabs your attention.

Draft-only Allagash Treat

Posted by Jim on Mar 23rd, 2012
2012
Mar 23

Allagash Saison Mihm

4.03/5
look: 4.5 | smell: 4 | taste: 4 | feel: 4 | overall: 4
Served in a 13.5 oz tulip at the Great Lost Bear. This beer has been available in town for a month or so, but this is my first time trying it.

It’s a dark copper colored beer, almost like an amber ale. The head is tall, off-white and foamy. As it settles plenty of uniform lacing is left behind. It’s too dark in here to see if there is any internal carbonation.

The beer has a semi-dry, grassy aroma. There is apparently a lot of lemongrass in this beer, s that is probably what I am smelling. The are small amounts of lemon citrus and candi sugar sweetness, but I am not smelling anything that I can directly attribute to the yeast.

There is a lot of lemongrass to the flavor of this beer. Some Belgian sugars are also evident. A somewhat dry finish has some musty flavors that I assume are caused by the yeast. There is a touch of pepper in the aftertaste that is very interesting.

The beer has a light effervescent feel. The pepper and carbonation manage to tickle my tongue a lot more than I expected. The beer has a fuller body than most Samson’s and has a lot of carbonation.

This is an interesting beer. I can see what it is draft only. I can’t see myself drinking a full 750ml bottle of this one, but I also don’t see it having the wide appeal that would move it in 12oz bottles. Allagash could get away with doing a brewery only release in 375ml bottles, but the draft only method of delivery will get the beer into more people’s glasses. It was a good decision to go this way. If you are a fan of Allagash, give this one a try.

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