We now enter the second half of the Craft Beer Advent Calendar with high hopes tinged with apprehension after last night's unfortunately yeasty encounter. Today's beer comes all the way from Farmville, North Carolina, and a brewery which takes its appellation from a classic optical illusion, not just a classic exchange between Daffy and Bugs. The addition of a tam o'shanter to the label conveys both a sense of whimsy and cultural appreciation for this Scotch ale.
A lovely dark coppery-red in my mug, the sweet, malty aroma presages what is to come: a rich, malty beer, with lively carbonation, and a sweetness brought on by the 8% ABV. There is a hint of caramel in there as well, and the big alcohol taste is neither sharp nor hot, although there is definitely a discernible warming effect!
It was only after photographing the label and noticing the pseudo-cyrillic lettering that I finally twigged to the fact that this is a sequel of sorts to 2013's brilliant Bolshevik Bastard. BB was one of my favourite beers from that calendar and I came across it afterwards a couple of times as well.
Half Bastard is an attempt to keep the characteristics of a Russian Imperial Stout but with a much lower ABV, 4.5%. As RISs are one of my favourite styles, this strikes me as a potentially worthwhile effort. I say 'potentially' because in some ways that high ABV is a feature of Imperial Stouts, not a detriment. But regardless, like the man in this criminally underwatched video (made here in Alberta!) says: I like stouts; that's what I'm about.
On to the beer though; another foamy bugger, this one, that takes a while to pour. Some coffee and a bit of chocolate come through on the nose, along with a hint of something tangy...hops maybe? Only a sip will tell!
First impression is not good, sad to say - the coffee bitterness is followed by a sour flavour I was not expecting. Further sips and a bit of online research leads me to believe this beer is 'infected'. Sigh. This is not to say the beer is undrinkable, lambics and other sour beers are intentionally infected by wild yeast all the time. But in my case at least, it this one unfinishable Half Bastard.
Still, should I come across this one again, (preferably in a can, as apparently bottling can be the cause of infection), my faith in Nickel Brook, and my deep and abiding love for stouts, are sufficient enough to justify another attempt.
Dutch Brewers De Molen are frequent contributors to the Craft Beer Advent Calendar - unless I miss my count, Dasher & Dancer will be their 5th appearance.
Their labels aren't particularly captivating, but as someone who may or may not have an allergy to one or more specific types of hops, I appreciate the detail with which they list their ingredients.
The label also attempts to identify what style of beer is contained within, and Dasher & Dancer is characterized as "Red Ale - ish". With dry hops listed as an ingredient though, the prudent drinker should be prepared for something more along the lines of an American Amber than, say, an Irish Red Ale.
Said hops make a floral, almost pungent appearance immediately after opening, but but one really notices upon decanting is the aggressive and persistent head-building. Despite angling along the side of the glass, I had to abort the pour at about the 40% mark and slurp furiously at the foam in order to prevent a containment issue (plus, spilled beer is alcohol abuse).
Even after letting the glass settle for a bit, emptying the remainder proved to be a two-stage process, and it still left a full, textured head that would not have appeared out of place in a root beer float.
Once able to get some sips in, the charms of the style become apparent. The dry hops are sharp and biting, but the maltiness still carries through. Traces of lemon follow up in the finish, but there is an almost grainy texture to the mouthfeel - not unpleasant, but unexpected. Honestly, Dasher & Dancer has an earthy tang that reminds me of a roggenbier made with rye as much as any red ale, but it is still a crisp and tasty brew. Score one more for De Molen!
Glory's dance school performed at the Festival of Trees last Sunday while Audrey and Fenya were assisting the choir in church. This left me in my familiar role as logistic/morale officer, something I enjoy doing way more at a performance than a feis.
The scheduling at a dance competition will be familiar to anyone who has a child in track or swimming or other similar sports; long periods of waiting punctuated by a flurry of events far too close to each other in terms of time, sometimes overlapping, and often at opposite ends of the venue.
For a performance, though, once I have Glory in the building, and with a clear destination in mind ("Same place as last year?" "Yep."), she is more than capable enough on her own. This frees me up to stake out a good sightline in the audience area, creeping ever forwards after each successive preceding act in my quest to ensconce myself in the coveted front row.
Arriving 40 minutes early meant I accomplished my goal after a mere three performances. Sadly, this also gave me front row to largely unattended toddlers meandering onto the staging, draping themselves on the monitors and so forth.
Small matter! Once the dancers from Scoil Rince Mahoney took the stage, I was captivated. Any of the dances Glory was involved in (including a complicated 12-hand arrangement of her instructor's own creation) gave me an opportunity to refamiliarize myself with my camcorder; my apologies for the out-of-focus shots!
The finale brought the entire contingent on stage at one time, and the stomps at the end of the number were startling, even above the music. It was a good showing for the troupe, and I think their instructor Lori was pretty happy overall.
The next feis is in January, and there is a lot of practice between now and then, but I know Glory enjoys the liberty of performing without being judged every once in a while (typically Christmas and St. Patrick's Day), just as much as I know I enjoy watching her!
Today'a advent offering brings us yet another fruity beer, but our first one from La Belle Province. Le Grimoire, out of Granby, QC, brings us a wheat beer flavoured with apple and cinnamon. Fruit flavours are often paired with wheat, but oranges and lemons are far more common. I'm a big fan of most stuff that tastes like apple pie, though, including (but not limited to) apple pie, so let's give this a shot.
Shamans pours a very light and pale straw colour, with a bit of haze to it, but without much of the cloudiness I expect from a witbier. It gives off the promised aromas of apples and even a bit of the cinnamon, but also some tangy yeasts and a bit of sourness.
It's a bit sweeter than anticipated in the mouth, and the apple loses some of the anticipated crispness of the flavour, in favour of something akin perhaps to a Jolly Rancher. It is smooth in the mouth, but some of the sour tang remains, but still not reminiscent of Granny Smith or McIntosh apples. The cinnamon comes mostly in the finish and brings some much needed spice to the party.
Not unpleasant, but I think I would be more akin to try Shamans again if I found it on tao somewhere.
If an American IPA isn't bitter, is it still an IPA? It's like some kind of Zen koan.
Despite the fact that there is normally no fruit in them, the hops often impart a citrus-y quality to IPAs and double IPAs, bringing tastes like lemon, grapefruit, orange or persimmon to the party. New Zealand's 8 Wired Brewing Co. has taken an American-style IPA (more hops and more alcohol, 6.5% ABV to be precise) and made it sour, without expressing precisely how they have accomplished this. Which is just as well, because I probably wouldn't understand it anyhow.
Being a fan of sour in general, I can see the appeal of sour beers (when they are done ON PURPOSE that is...) and have been known to enjoy the occasional Cowbell Kettle Sour from Wildrose. A sour IPA though? It borders on the intimidating.
It ours a hazy golden yellow, with a fringey head of foam, and tart, fruity aromas are discernible the moment the cap is loosed. Once decanted, you can detect the grapefruit and almost a berry sweetness in the nose. Was yeast a factor in the souring? Maybe.
A sip presents a strong sour kick, but not overpowering. The hops are still detectable, but more in the nose than on the palate. The extreme bitterness has its edges rounded off by the sour. Tart, refreshing and quenching, this beer would be tremendous with a plate of hot wings, or as the antidote to a hot summer day. It is perplexing in its fashion though, and worthy of the name Palate Trip!
Today's offering is a well-timed American Imperial Stout. Now, Imperial Stouts are my favourite style overall, although they are typically Russian. Like most styles with American in the name, the primary differentiator is the addition of hops. And at the end of a particularly trying week, the 10% ABV is a real mood lifter.
Advent Party Crasher pours a deliriously opaque chocolate brown that borders on black - no light can penetrate it. A finger of caramel-coloured head tops the presentation, and notes of chocolate and coffee waft up from it.
The coffee and chocolate come through in the taste as well, and there is a degree of crispness from the hops, but it is balanced out by the high alcohol sweetness. It is delightfully smooth, and there is a hint of smokiness in the finish. Solid stuff!
