OK, so I'm obviously not actually drinking it right now, but less than 12 hours ago I rolled up to the end at the Dogfish Head beer and food dinner at Leeds' excellent The Cross Keys Pub (part of the North Bar group). I'm always late to these events as I work until 9pm, and anyway, I'd sent my other two co-workers to the dinner. That's just the kind of guy I am.
The nice thing about arriving late was being able to try this absurdly rare beer with a relatively fresh palate. I warmed up with a tiny glass of Palo Santo Marron, a a delicious strong (12%abv) brown ale that is aged in huge wooden vats (made from the eponymous palo santo wood). Palo Santo Marron is a stunningly good beer, with endless chocolate, liquorice and spice depths, and a suggestion of tannins that bodes well for ageing potential. Delicious, drinkable and structured, it's a perfect nightcap beer.
But of course, I wasn't about to go to bed, I was about to drink the much talked-about collaboration between Dogfish Head and Sierra Nevada, their Life and Limb project. In the short introductory video, it's explained that Life and Limb is a beer that is intended to focus more on the malt character, while the parallel Limb and Life project is more hop-focused.
Life and Limb pours a dark coffee-brown, with a slightly tan head. It's a bit tight on the nose - there's some dark malt character, some slightly green hop hop notes, and a suggestion of some slightly savoury quality that's hard to pin down. Fellow writer Adrian Tierney-Jones (who miraculously appeared just as the Life and Limb was opened) suggested Marmite, which is not too far off, although for me Marmite is something that is more associated with older beers - maybe roasted chicory might be nearer the mark.
On the palate, again (and frustratingly), it's all a bit tight, with perhaps even a suggestion of green-ness. Don't get me wrong, it's all stuffed with flavour, with an earthy, spicy note dominating, which I'd guess to be an interaction between the hops and the birch syrup. In fact, there is quite a bit in common with the Palo Santo Marron, a woody, slightly grippy note, albeit moderated with a much lighter body and more hop spice and bitterness. But the flavours and textures aren't quite melded together properly yet.
I think that, like many great works of art or craft, the true genius of this beer will only be revealed over time. This is definitely one for the cellar, and I'd happily make some space in mine for as many bottles as I can get. And therein lies the problem - this beer is virtually unobtainable, and will almost certainly be consumed before its time by the over-eager and enthusiastic. As a measured professional, I'd urge you to send your bottles to me for safekeeping and, ultimately, evaluation through consumption. But not for a few years yet.
Showing posts with label innovation. Show all posts
Showing posts with label innovation. Show all posts
Wednesday, 17 February 2010
Monday, 4 January 2010
Worst Beer in the World Created in Belgian Brewery
One of the worst beers ever brewed has apparently been created in a small Belgian brewery.
Proprietor of De Spoofbrouwerij, Piers ran dom Shite, says that he wanted to do something to "really put our little brewery on the map".
"We used every technique we could think of - extreme continuous hopping, freeze and boil distillation, smashing the malt with the little toffee hammers, everything. At one point, we even fired hops out of a cannon straight into the boiling copper" explained Mr ran dom Shite. "We used many different strains of yeast - cultured, uncultured and barbarous - to get the fermentation going. Then we just wandered off and left it over the weekend. It smelled pretty bad when we came back, but we skimmed the scum off and put it into the old barrels".
Months of barrel ageing have produced a beer that unpleasantly acidic, overly bitter, and full of dangerous higher alcohols. Members of various beer rating and advocacy communities are thought to be appalled by the description of the beer, but nonetheless excited to try it.
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For the avoidance of doubt, this is a spoof, inspired by this. It's one thing making a beer big, bold and beautiful, it's quite another thing to go all out for numbers. It's like making the noisiest car in the world, or, as Garrett Oliver says, the saltiest food - it's missing the point completely.
Complexity, length and balance - that's what it's all about, not hoppiest, strongest or bitterest. Sure, push the envelope, but remember - it's meant to be beer. I was particularly impressed that the ratings for Mikkeller X Hop Juice say things like one dimensionsal, thin, funny experiment, but it still chalks up a high rating.
(As I was writing this, I wondered if BrewDog's Tactical Nuclear Penguin fell foul of the "shooting for the high numbers" rule, but I don't think it does - it's an interesting beer liqueur in its own right, unusual and extreme, but still enjoyable, albeit with a bit of prior knowledge of what it is. And anyway, TNP is no longer the strongest beer in the world - it's been eclipsed by Schorschbrau Schorsch Bock)
Proprietor of De Spoofbrouwerij, Piers ran dom Shite, says that he wanted to do something to "really put our little brewery on the map".
"We used every technique we could think of - extreme continuous hopping, freeze and boil distillation, smashing the malt with the little toffee hammers, everything. At one point, we even fired hops out of a cannon straight into the boiling copper" explained Mr ran dom Shite. "We used many different strains of yeast - cultured, uncultured and barbarous - to get the fermentation going. Then we just wandered off and left it over the weekend. It smelled pretty bad when we came back, but we skimmed the scum off and put it into the old barrels".
Months of barrel ageing have produced a beer that unpleasantly acidic, overly bitter, and full of dangerous higher alcohols. Members of various beer rating and advocacy communities are thought to be appalled by the description of the beer, but nonetheless excited to try it.
-------------------------------------------------------
For the avoidance of doubt, this is a spoof, inspired by this. It's one thing making a beer big, bold and beautiful, it's quite another thing to go all out for numbers. It's like making the noisiest car in the world, or, as Garrett Oliver says, the saltiest food - it's missing the point completely.
Complexity, length and balance - that's what it's all about, not hoppiest, strongest or bitterest. Sure, push the envelope, but remember - it's meant to be beer. I was particularly impressed that the ratings for Mikkeller X Hop Juice say things like one dimensionsal, thin, funny experiment, but it still chalks up a high rating.
(As I was writing this, I wondered if BrewDog's Tactical Nuclear Penguin fell foul of the "shooting for the high numbers" rule, but I don't think it does - it's an interesting beer liqueur in its own right, unusual and extreme, but still enjoyable, albeit with a bit of prior knowledge of what it is. And anyway, TNP is no longer the strongest beer in the world - it's been eclipsed by Schorschbrau Schorsch Bock)
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