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.
November 24, 2012
Ca$h Money should be kept in your shoes, or better yet, your socks
Dallas’ Deep Ellum Brewing Co. is a relative newcomer to the craft beer scene, but they have impressed Tilting Suds in the past, and their Double Brown Stout continues that streak of good beer. Pouring a deep rich brown, this has a light and airy mouthfeel, creamy and smooth. The initial flavors and aromas are vanilla and toffee, with a nutty aftertaste, and some dried fruits as well. Stouts can be heavy and ponderous, like a Black Sabbath bass line, but not this one. It is easily drinkable, and even at 7% ABV, I could see myself having several over the course of an evening. It is the ‘lightest’ stout I have ever had, and that is meant as a compliment. According to the Deep Ellum website, they use lager yeast instead of ale yeast, so it is technically not a stout or a porter, and they classify it as a Baltic Porter on the website, as opposed to the ‘stout’ classification on the label. That is all a bit confusing, as if they are not totally sure what they have on their hands here, and frankly, I am not sure how to classify it either, except it is a home run, not a double, 8.5/10, just an excellent beer.
April 16, 2012
Beer Festival Rules:
1. Pace yourself so that you can enjoy all the beers that you will be sampling.
2. Drink plenty of water.
3. Take regular food breaks. Read the rest of this entry »
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 »
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.
Read the rest of this entry »