March 6, 2013
I can never be certain about these things, because so much has been lost in the haze of alcohol, old age, bad TV and sleepless nights, but I believe that Moa Brewing Co.’s Imperial Stout is the first beer from New Zealand that I have drunk (Drank? Imbibed? Howzabout ‘knocked back’?). It is certainly the first beer from New Zealand that has been reviewed here at Tilting Suds. Of that, there is no question.
I never liked Split Enz, but I like this beer. Might be a time for a critical reassessment of Split Enz
And for a first beer from New Zealand, I picked a good one. The Moa Imperial Stout is aged in Pinot Noir barrels, and the oak from the barrels is the first thing I picked up in the aroma. The beer poured an inky black with ruby highlights, with a quickly dissipating head. Normally Imperial Stouts are heavy in taste and texture, but his beer had a delicate mouthfeel, and the flavors (oak, coffee, cocoa, vanilla) were also muted, as was the 10% ABV. I did not pick up any Pinot Noir notes, but then again, I am such a wine barbarian that I cannot tell a Pinot Noir from a fucking Merlot. Let’s just say that if there were any red wine notes here at all, I missed them. Let’s also say that my first Kiwi beer adventure was an enjoyable one, 7.5/10.
February 7, 2013
Sorry about the absence. Events conspired against me to keep me from posting as regularly as I would have liked, but crap happens from time to time. To make up for some lost time, here are some quickie reviews:
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April 26, 2012
I’d make some ‘Black Ops’ crack about securing this bottle in a Mission Impossible style raid, complete with scuba diving, spelunking, skydiving, and jaywalking, but the truth is that GEB called me a few weeks before Christmas to say she was in a beer store and they had some Brooklyn Black Ops and should she get some for her Dad for Christmas and I shouted “YES! OH! GOD! FOR THE LOVE ALL THAT IS HOLY! GOD! YES!” She somehow got the impression that I was a tad excited that Black Ops had made it down to Texas so she grabbed me a bottle as well.
According to the label, this is a Russian Imperial Stout which was aged in bourbon barrels for several months. It was bottled flat and refermented in the bottle using champagne yeast. The vanilla and oak aroma from the bourbon barrel is immediately apparent. The aroma is almost overwhelming, but the flavors are surprisingly muted, with some chocolate and coffee as well. It has a light and crisp mouthfeel which I attribute to the champagne yeast refermentation. This has over 11% ABV but there is no alcohol burn at all. The Black Ops is what a Black Velvet should taste like. The only downside to this beer is that GEB did not get me more than one bottle, but I am glad she got me the one, 9/10.
December 27, 2011
Mr. JK is quite the generous soul. Mr. JK was being his usual generous and jolly self during Christmas 2010 when he gave Tilting Suds an oak whiskey barrel and some ‘raw’ spirits to age in the barrel. I barreled the whiskey just before Christmas, 2010. The liquor was clear when I poured it in the barrel; It was also as smooth as jet fuel. On New Year’s Eve, 2010, I poured off a bit to sample it. It had taken on some color but was still harsh firewater, nearly undrinkable. I sampled it again on Saint Patrick’s Day and Independence Day. Each successive sample took on more color and flavor, but the firewater aspect hardly mellowed at all. I decided that I would leave the whiskey in the barrel until after Thanksgiving to give it time to cool off, so to speak. This was a tactical error on my part. While my plan to mellow the whiskey was a sound one, what I did not count on was the Angels being so parched that their share would drain nearly the entire barrel. After just under a year in the barrel, between evaporation and the oak absorbing the liquid, what started as 1500 ml of whiskey* was reduced to this: Read the rest of this entry »
December 10, 2011
There are great beasts wandering the wilderness, not all of whom have been photographed, catalogued, vivisected, dissected, DNA mapped and whatever else it is that scientists do with animals. There is so much we do not know. Oh, sure, the aliens who visit regularly have probably gleaned all sorts of information from the anal probes performed on these undiscovered creatures (Do you really believe that the aliens only perform anal probes on Harvard Professors? I think not) but the aliens rarely, if ever, share the results of their experiments with us. We have much to learn.
As a rugged outdoorsman*, extreme adventurer**, and acolyte of Teddy Roosevelt***, I have spent months at a time in the wild unmapped corners of the globe, and have had close encounters with a variety of cryptozoological phenomenon. There was the time I was fly fishing on Lake Champlain and hooked Champ but was unable to land the beast. Growing up in New Jersey, the Jersey Devil was a regular visitor to our backyard, stopping to swim in our pool, before taking off for the flight to the Pine Barrens. I have had several recent encounters with the Chupacabra while out walking my dogs, and the less said about my experience with the Mothman, the better.
It is in the field of Sasquatch studies that I have been most successful. On a recent trip to the Himalayas, I encountered the Yeti. More importantly, I encountered two distinct kinds of Yeti. Read the rest of this entry »
November 23, 2011
How much longer will it be till we cross
that Mason Dixon Line?
At daylight would ya tell that engineer
to slow it down?
Or better still, just stop the train,
Cause I wanna look around.
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