By Phillip Pittore III
If you have been in or around the beer industry for some time, or are just a beer connoisseur, you have certainly heard of, or tasted, one of the absolute gems in the world of Belgian sours…Cantillon. Read more…
From the Cellar
Magic In a Glass: Comparing a 2007 and 2011 Cantillon Kriek
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Samuel Smith’s Winter Welcome
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Now that all the fun and chaos associated with the holiday season has subsided, it’s time to relax and look forward to the coming of spring, and the warmth with which it provides. And, what better way to warm up than with a Samuel Smith’s Winter Welcome?
Cellaring That Will Keep You Warm
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Having spent nearly two weeks without power, I had plenty of time to choose and sample some great beer from the cellar. The simple joy of finding bottles that you forgot about, or don’t remember laying down is priceless. Ironically, with all the rain and wind, I found a true gem in Pannepot, from De Struise brewery. Named after the fishing boats, or “pannepots” in the village of De Panne, this Belgian Quad not only tasted great, but kept me warm during the long, cold nights following Hurricane Sandy.
Oskar Blues Ten FIDY 2008 & 2011
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In recent articles, I’ve discussed in great detail, the joys of cellaring beer. But once in a while, the greatest joy comes from finding something that you either misplaced, or forgot you cellared. This is exactly the case this month. While trying to decide which beer to pick for this issue, I stumbled upon a four pack of Oskar Blues Ten FIDY. Covered with a bit of dust, and marked 2008, I knew I found a gem.
Cellaring a Classic Red
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Comparing a 2008 and 2012 Rodenbach.
With temperatures consistently reaching the mid to high 90s this time of year, I’m always looking for a beer that’s not only refreshing, but easy to drink. Something that will pair well with grilled meats, yet complement any fish course or exotic salad. In my opinion, a Flanders Red, or sour ale accomplishes just that. Belgian “Reds” are typically light bodied and impart sharp, sour, fruity tart flavors. It is these unique characteristics that make them my go-to summer selections.
6 Years for 120 Minutes
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How the “Holy Grail for Hopheads” cellars.
With the exception of Pliny the Younger, and a few other obscure beers, no other IPA is as highly sought after on a yearly basis as Dogfish Head 120 Minute.Continuously hopped for 2 hours, and then dry hopped every day for an entire month, this beer has been deemed “The Holy Grail for Hopheads.” Since 2009, the ABV has been 18%, while its predecessors were a whopping 21% ABV. This issue, I’m fortunate enough to pour a 2006 120 Minute, and a 2012.
One Tasty Bastard
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Mysterious and shrouded in secrecy; Arrogant Bastard’s cellaring only adds to its complexity.
Bastard, by definition, means “of illegitimate birth, or uncertain origin.” Add arrogant to the term, and you undoubtedly have not only marketing genius, but one of the most intriguing beers made.
A Monster in the Cellar
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Comparison of a 2000 Brooklyn Monster with a 2011 Brooklyn Monster.
Reminiscing about my fascination with beer and my love for anything new, I couldn’t help but recall my first encounter with barley wine. The year was 2000, and my best friend and I purchased a case of Brooklyn Monster Ale. I remember the excitement surrounding the possibility of not only trying it, but knowing we could cellar it, and reap the rewards many years later.
An Italian Beer with a Belgian Soul
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Comparing a 2006 and 2010 Italian sour, Panil Barriquée.
With the seasons quickly changing and the festive spirits rapidly rising, the motivation to compare something fun and different seemed intriguing. The perfect style of beer to fit these parameters seemed to me, a sour; an Italian sour to be exact. Read more…
Evolution of BigFoot
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Seldom seen, almost mythical and downright awesome.
I’m not talking about tracking down Sasquatch (or spotting Beer Scene’s Mat Falco). I’m referring to vertically tasting 14 consecutive years of one of the best American strong ales, Sierra Nevada’s BigFoot. BigFoot is a barley-wine style ale, usually released in January and February. Barley-wines are one of the strongest ales, ranging from 8% to 12% ABV or more. A brew of this strength and complexity can be a challenge to the novice palate. They are usually very sweet and have fruit-like flavors due to an overpowering maltiness, especially the American styles, which tend to be even more extreme in both, malt complexity and hop character. They are also one of the few styles of beer that respond positively to aging, given the proper conditions. Read more…
