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