New Glarus says:
“A bold rich smoky nose is created naturally with a blend of smoked malts from Bamberg, Germany and Chilton, Wisconsin as well as robust Wisconsin Rye. Special Ale yeast ferments this hazy deep amber brew in the bottle. This is a big smoked beer fermented with Turbinado sugar and appropriate for sipping slowly today.”
New Glarus Unplugged Smoked Rye Ale
Smoked Beer, 8.5% ABV
(Editors note: We took a chance in cellaring the New Glarus Unplugged Smoked Rye Ale. Feel free to read through from fresh to the most recent review but if you’d like to jump around, be our guest, to read more about New Glarus’ Unplugged Smoked Rye Ale after one year and two years in the cellar.)
Ryan: You may notice that we have categorized this as a “Cellared Beer Review” and tagged it as a “Cellar Review.” And if you didn’t notice, well, now you know. Normally I would protest cellaring a smoked beer because I’d expect the smokiness to simply fade off leaving much of nothing behind. But I thought, with the addition of the Ale yeast and the sugar used in the brew, it might be worth the experiment.
Is it just us, or has there been an influx of Wisconsin brewers making their way into the Chicago market this year? There was Furthermore and then O’so and now 3 Sheeps. We’re familiar with the former two but 3 Sheeps was new to us, so we reached out to owner Grant Pauly to find out more about his brewery, his beers and what separates 3 Sheeps from all the other beers you see on store shelves — Wisconsin brewed or otherwise.
“Black, dense, and rich, this is a great ale for the cellar.”
Bell’s Batch 9,000
American Strong Ale, 12.5% ABV
(Editors note: we’ve stockpiled enough Bell’s Batch 9,000 to review it every six months to a year to see how it is developing, aging and changing. Feel free to read through from the six month old tasting to the most recent review. However, if you’d like to jump around, be our guest, and read more about Bell’s Batch 9,000 after six months, one year, two years, two-and-a-half years, three years and three-and-a-half years in the cellar.) Continue reading
‘Twas one year ago tomorrow that Half Acre threw open their doors and welcomed the world to their tap room.
Photo via HalfAcreBeer.com.
New Glarus says:
“Flemish monks brewed the first Abt. A voluptuous temptress they named for their Monastery Abbot. Belgian Dark Candi Sugar encourages the decadence of rum, raisin dark chocolate and sherry like fruit tones to conspire happily in almost 20° Plato. Rich and full-bodied this is one to lie down or if you are bold enjoy now, but take your time – linger. This beer cries to be sipped and enjoyed.”
New Glarus Unplugged abt
Dubbel, 9.75% ABV
(Editors note: we’ve squirreled away enough New Glarus Unplugged Abt from 2010 to review it every year or so to see how it is developing, aging and changing. Feel free to read through from fresh to the most recent review but if you’d like to jump around, be our guest, to read more about New Glarus’ Unplugged Abt after one year, two years and three years in the cellar.)
Karl: Last time we reviewed a New Glarus in the Unplugged series, I mentioned that it seems that we do fawn all over everything that NG puts out with red foil wrapping the neck. Without giving too much away, we’ll break that streak here. The Abt is not a terrible beer, it just suffers from the weight of raised expectations and isn’t quite as spot-on as other Unplugged efforts like the recently reviewed Enigma (which we…well, fawned over). Continue reading
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On the surface, brewery tours are kinda all the same. You’ve seen one room full of fermentation tanks, you’ve seen them all, right?
But scratch a little deeper, and you’ll find that brewery visits — when done right — can help illuminate not just how brewers craft their product, but why.
We spent an evening at the 4 Paws facility in Andersonville — drinking, talking shop, sharing stories, shooting the shit — and over the course of an evening felt like we got a better handle on what makes Brindle and Fawn what it is, the benefits of tank beer, and why 4 Paws ain’t interested in making you an IPA, bub.
Among other things.
Widmer Brothers says:
We’re turning things deliciously upside down with this aggressively hopped, cold-fermented brew that brings together the clean, crisp finish of a lager with the hoppy aroma and character of an IPA. Hopside Down is our take on an India Pale Lager — or IPL. This second release in our Rotator IPA Series in 2013 offers a big floral hop aroma and a refreshing dry, mildly bitter finish perfect for the warmer summer months. Prost! to turning convention on its head.
Widmer Brothers Hopside Down India Style Pale Lager
American Pale Lager, 6.7% ABV
*This beer was provided by the brewer for the purpose of a review.
Did you know the India Pale Lager is a thing now? Draft Magazine published a top ten for the style recently, which was news to me because I couldn’t come close to naming 10 different IPL’s. In fact, I can only name two: Metropolitan’s one-off IPL from a couple of years ago and this beer. Despite my lack of institutional knowledge on the IPL craze, they’re out there in the wild — ready to be consumed. Is this one worth your time?
Last year we told you about a surprisingly obscure style of beer brewed by a little known west Michigan brewery. The beer is Schmohz 120 brewed by, you guessed it, Schmohz. And it’s kind of a big deal. Retailers couldn’t keep it on store shelves and the brewery could hardly keep up with production. And just as fast as it appeared it disappeared.
It turns out the 120′s absence was temporary as it has reappeared around the Mitten state.
Oh, and did we mention it’s a non-alcoholic beer?
Remember when we told you about the really awesome time we had at the Perennial Virant and Perennial Beer dinner we had a few months back?
Well, the PV team is putting on another show, this time with the folks at Virtue Cider. Having just visited a Michigan cider mill this weekend, we’ve kinda got cider on the brain, and autumn/harvest/apples/all of that definitely plays into the seasonal aspect of Chef Paul Virant’s culinary outlook. Continue reading