Sunday, July 27, 2008


So the good friend I went to the Seattle Beerfest with was leaving town and so we faced the imperative of drinking the large majority of our spoils before he did so. These notes are the result of the first session.

Jolly Pumpkin - La Roja Artisan Amber Ale 7.2% ABV

This was aged in oak barrels and combined soft but balanced sourness with depth and roundness given to it by the oak. A very nice sour beer.


Port Brewing - Old Viscosity Ale 10% ABV

This was aged in bourbon barrels and certainly brought vanillan action to the table. Thick, rich and deeply malty this strong port was a phenomenal example of how chocolatey richness can be brough by proper brewing rather than added chocolate.


Stone Brewing - Oaked Arrogant Bastard Ale 7.2% ABV

Floral and moderately hoppy. The oak is subdued, probably due to the use of oak chips rather than real barrels. A good quality easy to get (in the US) IPA, but Stone can do better.

Very Good

The Lost Abbey - Lost and Found Ale 8.0% ABV

Yeasty and somewhat a cross between a belgian dubbel and trippel. Reasonably tasty, but also somewhat standard.


Shmaltz Brewing Company - Coney Island Albino Python

This spiced lager was lemony and very clove-like. A unique and successful take on lager that brings the unfortunately popular style into the realm of properly brewed beer.


North Coast Brewing - 2008 Old Stock Ale

A properly made malty Barley Wine. The slight hops is well done but not overwhelming, which makes this eminently drinkable. Nothing exceptional to bring it to the next level, but very solid and very enjoyable.

Very Good+

Unibroue - Ephemere Apple

Yeasty and balanced. The apple brings out the floralness and the yeast.

Very Good


Joe said...

they used to have a few kinds of "ephemere", but now they only make the apple - I used to like one of the non-fruit ones - not that I don't like the apple, just seems, you know, girlee...Cheers!

Shea said...

Haha. I think it is done quite well for the style. I've had lots of fruit beers I detest as they are often too sweet. This is very well balanced and complements the yeastyness of the beer well.