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Monthly Archives: September 2010

Field Trip To The Bruery


On a recent Friday I left work early; the reason? I wanted to drink beer.  It was a fuck you to work and responsibilities.  It was a moment to be worry free, like when Tom Sawyer would skip school to go swimming in the Mississippi river with his pal Huckleberry Finn; I had my pal with me that day,@Diskedo.  We couldn’t drink on an empty stomach so before we headed out to Placentia, we stopped by Pinoy Pinay in Cerritos (serves Filipino food) to stock up the tanks with essential proteins like pork and beef.  After the must have food, we were on our way to The Bruery.

The Bruery’s taste room is small; it has a feel of an illegal warehouse serving beer during prohibition.  The taste room is located next to their brewing tanks, giving the place a good vibe.  We walked in shortly after it opened and only a handful of people were there, but after an hour the place was busy.  We met Craig, a fellow beer enthusiast whom we shared some good beer conversations with and told us that even though the place was busy, it was not as packed as the place can get.

We started with Mischief, a beer with an incredible aroma, very floral with citrus and hop notes, total bliss.  Belgian Ale and my lord is it good!  The Ale is silky and has a wonderful citrus flavor that makes it slightly tart.  The hop flavor leads to bitterness and a bit of spiciness.  I really enjoyed drinking this beer and the complexity of it was perfect, mischievous.

Autumn Maple is what we ordered second. Belgian Brown Ale that had good flavors and had character while it was cold; at 10% ABV and warm, the alcohol became too strong and sipping the beer became unpleasant and I could not finish the beer.  There were few things I liked about the beer, like the scent of nutmeg and the taste and aroma of molasses.  The info card on the beer states it’s brewed with lots of yams and other spices, where the sweet dark notes probably come from. The beer reminded me of pouring syrup over pancakes.

We said good-bye to The Bruery with Trade Winds, a Tripel.  It pours a golden color and has a nice herbaceous citrus scent.  A light body compared to the usual Tripels and has a bit of carbonation, but not a flaw; it can be a good refreshing summer beer with lots of character.  Great flavor from the fruits and yeast and I liked the spicy finish from the Thai basil; when I read it had Thai basil I thought this is going to be interesting, but it added good depth to the beer.

I had a great time at The Bruery and I honestly can’t wait to do it again.  I went there with the sole purpose of trying their seasonal brews on tap and I’m glad I decided to come here instead of a gastro pub I had in mind. The Bruery is inventive and there were certainly some misses for my taste buds, but for the most part they have solid brews and I’ve become a fan.  I look forward to their spring seasonal brews, none of which I’ve had, but was told by Craig that Humulus Lager is some good stuff.  The Bruery gets 4 caps for an over all experience, they would get 5 caps if they were to brew some IPA’s, but apparently it’s a piece of the market they don’t want any of, and for good reason, they make great Belgian Ale’s. My hat’s off to them!

Mischief

Autumn Maple

Trade Winds Tripel

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4 Comments

Posted by on September 20, 2010 in Beer Outings

 

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Oberon & Country French Ribeyes

The end of summer is near but I’m still drinking them beers!

They are doing great things out in Michigan, Bell’s in particular with a wheat summer ale called Oberon. The beer pours a nice hazy orange and it has a wonderful aroma. It has a faint sour smell, citrus notes, and it had a bubbly soap scent; very summer. The ale has a quick fading taste of hops, light fruity notes, and citrus. The citrus is the main character of the beer, but it wasn’t overpowering, it gives way to a refreshing mouthful. This is a clean and crisp summer ale, it would be one I’d recommend you serve to friends that are afraid of beers that actually taste like the ingredients they are brewed with; I’ll guarantee you that they’ll like it.

I’ve paired this beer before with pork chops that were seasoned with herbs de Provance; the beer cut nicely through the fat of the chops and the combination of the herbs and the citrus was a perfect. This time around I paired it with a steak that was seasoned with lavender salt, pepper, thyme, and green onions; I got the same result, it was a perfect pairing with the big piece of ribeye.

I’m sure you are getting used to the food porn pictures, so here they go!

Oberon is the king of fairies, but this Ale is no fairy, it’s good wheat ale worthy of four beer caps.

PS
I’ve added a new section at the top of the page under “CasaMadrigal”, here you will find future posts that will be about food, recipes, and pairings.  Thanks @ExLibris for the suggestion.

 
2 Comments

Posted by on September 15, 2010 in CasaMadrigal

 

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Gumballhead & Pan Seared Lamb Chops

I’ve looked forward to having this beer, or any for that matter from Three Floyds brewery. This is a brewer that doesn’t ship to Kalifornia or Michigan, but since Indiana is just south from my beer bud Steve, he made magic happen and shipped me a couple of these; the one man team from CervezaPlease thanks thee.  I’ll take the time before I get into the beer, to inform Steve that in about a week or so, a small thank you package will be in the mail.

This is my second wheat ale I’ve had, the first being Oberon by Bells, which I mentioned would be next to review but Gumballhead is still fresh in the brain and I don’t have anything prepared for Oberon.  The aroma is of a pine hop, like when you pick up a pine twig in the forest and smell it.  For me, the aroma of wheat was not there, it was all hops, a bit of sweet notes, and a citrus hint.  I served myself the beer to pair it with a lamb dish I had prepared, but after the first sip, I actually thought I tasted bubblegum; I stopped drinking it after that first sip as I thought it wouldn’t go well with the meal. I’m sure tasting bubblegum was all in the name and had a psychological effect on me, but I didn’t want to ruin a nice meal, one that was prepared with strong herbs and feta cheese.  I was done with the meal and guess what happened? The bubble gum flavor was gone!  The beer had a good mouthful of carbonation with a slight bitter taste, fruity sweetness, and a citrus finish.  The dish below would pair well with the Gumball Ale or any Ale of your choice.

Now I force you to look at food porn from my lamb dinner, I’ll follow it a recipe, and I’ll end with my thoughts and rating of the beer.

Pan Seared Lamb Chops with Fresh Mint Salad

Recipe:

1/4 cup chopped fresh mint

1/4 cup chopped fresh flat-leaf parsley

1/4 cup crumbled feta cheese (1 ounce)

1/4 cup chopped pecans, toasted

8 lamb chop ribs chops or loins (about 2 lbs) cut 1″ thick

2 tsp olive oil

1/4 tsp salt

1/8 ts ground black pepper

1 tbs olive oil

Juice of half a lemon

In a bowl combine mint, parsley, feta cheese, and pecans; set aside.

Rub chops with 2 ts olive oil; sprinkle salt & pepper. Cook lamb on a skillet to desired doneness.

To serve, sprinkle chops with mint mixture.

Drizzle additional olive oil and lemon juice over mint mixture.

Serve with your favorite side dish or with salad greens.

This is a good medium bodied summer beer if you have an opportunity to try it don’t pass on it.  Too bad I can’t drive somewhere and pick this beer up as I really enjoyed it.  The beer is good and has a nice balance to it, but I think it’s missing a little something to make it a perfect five caps.  I have one more of these beers in the cellar so I’ll have to have it soon and savor it.  I’ll rate it four beer caps on the new Kalifornia Beer Rating System, KBRS for short.

Throw one back for me – cheers!

PS

Much love and thanks to my baby mama @Hvnlydlite who assisted me with taking pictures while I cut the lamb.

 
11 Comments

Posted by on September 4, 2010 in Beer & Food, Empty Bottles

 

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IPA by Southern Tier


I mentioned on a different post that I should review different beer styles and not stick with those I prefer, but here I go again describing an IPA. The beer from Southern Tier has been in the cellar for quite some time now, about 6 months, as I was saving it for the beer blog; I stored it more than I should have and the flavor suffered from it.

With this beer I enjoyed the always beautiful scent of the hops although faint, malt, alcohol, and bread (smelled like biscuits). This is only the second time I’ve smelled bread notes in a beer and I was excited; sadly the excitement ended there. The taste was not the same but I know I’m at fault for storing this beer for such a long time, for reasons I’ve explained above. The beer still had a hop flavor but it would not linger. The bitterness was there as it washed down and it left me with an aftertaste of a spice I could not discern; it was something pleasant. I left a good two sips of beer on the glass to sit at room temperature to see if any of the main flavors would surface, but I was only able to taste the malt and the alcohol became prevalent; the hops was gone and it was like a strong ale.

I’ve determined that the aroma of all IPA’s will be like an olfactory oasis if you like the style, just magical on the nose, but the proof is in the bouquet. I haven’t reviewed and IPA on CervezaPlease that I haven’t liked, but I’ve had my share at the bar that smell great, but the flavor is very one-dimensional. Describing IPA’s and any beer for that matter can be redundant, it’s the new spice or flavor I get to discern that makes reviewing and describing fun; instead of chugging it down, I’m looking for a trace of something I’ve never had in a beer.

I enjoyed the beer, I could tell it wasn’t a bad beer at all, but it was my fault for not drinking it sooner. I don’t do halves, but if I did it would be 2.5; I’ll round up to three caps, although I have a feeling this could be higher had I not let it age so long.

Next post, Bell’s Oberon; stick around!

 
2 Comments

Posted by on September 1, 2010 in Empty Bottles

 

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