For many, beer is an acquired taste, and I am no different. My early drinking days were spent guzzling whatever I could find just as long as it didn't make me go blind. As my tastes became more discerning, and my self-destructive tendencies subsided, I began gravitating first to mixed drinks, than to spirits, and finally arrived at whisky. It took many attempts before beer began to grow on me, but once I began to appreciate the subtleties of a nice craft brew there was no stopping it.
A beer review with me and the regulars would be a tricky one, though. April would likely end up in the ER, and Kenny's review would read: 'The first tasted like ick, the second tasted like yuck.' I could do a solo review, but how entertaining would it be to read the opinions of just one part-time beer snob? Isn't drinking alone one of the signs of alcoholism? No, I would need help.
In true crossover fashion we began by exchanging power-packed blows and witty banter, before my good friend Mari over at Endless Craving and I joined forces to pursue our common goal. Her offering: Midas Touch from Dogfish Head's Ancient Ales series, my own offering: Samuel Adams' Thirteenth Hour.
We began with the lighter of the two, the Midas Touch. Pouring the beer produced an ample head that persisted to the very end. The color was a very light amber, even slightly yellow, likely from the saffron added during brewing. The smell was sweet and fruity, more like a wine than a beer or even mead. Taking my first sip I was a little surprised at its mild flavor. It is very light, and not at all bitter, like a Pilsner sans the hops. The aftertaste is where this ale became interesting though. The finish is very long and the saffron makes itself known with a nice weighty savory sensation that spreads over the tongue. I suspect this flavor would compliment a spicy curry very nicely.
We then moved on to the Thirteenth Hour. The first thing that you cannot help but notice is the bottle, with its wide base that tapers to the top it almost resembles a bell, and it is corked like a champagne bottle. Like champagne, it also emits a loud POP when opened, which startled some of the bystanders. The beer indentifies itself as a Belgian style stout, and it is apparent immediately in the pour: it is very dark and produces a nice thick head. The smell is impossible to mistake, roasted coffee and hints of chocolate. The taste does not stray from this impression, it tastes very toasty and coffee-like. To my surprise the ale was not very bitter, lacking the 'mouth full of pennies' taste non-stout fans often complain about. After the initial taste of coffee subsides a bit one gets the other subtler flavors: chocolate, oak, and a wine-like fruitiness. It finished just a bit sour, but this does not ruin the experience, rather it just adds another level to the overall profile. The Sam Adams site suggests pairing it with spicy foods, but I would drink this with a dessert myself.
If I had to choose, I would say I preferred the Thirteenth Hour, but the Midas touch was also very enjoyable and quite unique. I would suggest trying both of these to any beer fan.
I would like to give my thanks to Mari for helping out this week, check out Endless Craving for her restaurant reviews and other food musings.
A beer review with me and the regulars would be a tricky one, though. April would likely end up in the ER, and Kenny's review would read: 'The first tasted like ick, the second tasted like yuck.' I could do a solo review, but how entertaining would it be to read the opinions of just one part-time beer snob? Isn't drinking alone one of the signs of alcoholism? No, I would need help.
In true crossover fashion we began by exchanging power-packed blows and witty banter, before my good friend Mari over at Endless Craving and I joined forces to pursue our common goal. Her offering: Midas Touch from Dogfish Head's Ancient Ales series, my own offering: Samuel Adams' Thirteenth Hour.
We began with the lighter of the two, the Midas Touch. Pouring the beer produced an ample head that persisted to the very end. The color was a very light amber, even slightly yellow, likely from the saffron added during brewing. The smell was sweet and fruity, more like a wine than a beer or even mead. Taking my first sip I was a little surprised at its mild flavor. It is very light, and not at all bitter, like a Pilsner sans the hops. The aftertaste is where this ale became interesting though. The finish is very long and the saffron makes itself known with a nice weighty savory sensation that spreads over the tongue. I suspect this flavor would compliment a spicy curry very nicely.
We then moved on to the Thirteenth Hour. The first thing that you cannot help but notice is the bottle, with its wide base that tapers to the top it almost resembles a bell, and it is corked like a champagne bottle. Like champagne, it also emits a loud POP when opened, which startled some of the bystanders. The beer indentifies itself as a Belgian style stout, and it is apparent immediately in the pour: it is very dark and produces a nice thick head. The smell is impossible to mistake, roasted coffee and hints of chocolate. The taste does not stray from this impression, it tastes very toasty and coffee-like. To my surprise the ale was not very bitter, lacking the 'mouth full of pennies' taste non-stout fans often complain about. After the initial taste of coffee subsides a bit one gets the other subtler flavors: chocolate, oak, and a wine-like fruitiness. It finished just a bit sour, but this does not ruin the experience, rather it just adds another level to the overall profile. The Sam Adams site suggests pairing it with spicy foods, but I would drink this with a dessert myself.
If I had to choose, I would say I preferred the Thirteenth Hour, but the Midas touch was also very enjoyable and quite unique. I would suggest trying both of these to any beer fan.
I would like to give my thanks to Mari for helping out this week, check out Endless Craving for her restaurant reviews and other food musings.
RSS Feed