FSSB #4 Beerneuring

[Steve O]

@dkel 107804 wrote:

@Steve O 107801 wrote:

Mad Fox in Falls Church
Beer: Saison DuWha? (with the question mark)

Easy drinking pilsner to go with my panini

A Saison is not a Pilsner! 😡

Maybe that’s why there’s a question mark. Here’s what it says on their web site:

Saison DuWha? (7.96% ABV)
Our spin on the Belgian farmhouse classic. Saison DuWha? is Pilsner malt based with a touch of Crystal and Vienna for malt backbone. Spiced with toasted coriander seed, ginger root, lemon and orange peel to add a fruity aroma. Late boil additions of Spalt Hops, as well as a lower fermentation temperature to enhance the spicy, zesty and dry finish.

[dkel]

@Steve O 107806 wrote:

Maybe that’s why there’s a question mark. Here’s what it says on their web site:

Saison DuWha? (7.96% ABV)
Our spin on the Belgian farmhouse classic. Saison DuWha? is Pilsner malt based with a touch of Crystal and Vienna for malt backbone. Spiced with toasted coriander seed, ginger root, lemon and orange peel to add a fruity aroma. Late boil additions of Spalt Hops, as well as a lower fermentation temperature to enhance the spicy, zesty and dry finish.

Pilsner is a lager; Saison is an ale. Using the same malt as in Pilsner as a component of a Belgian ale wouldn’t make it a Pilsner. That lower fermentation temperature would tip it towards lager, though. You’re probably right about the question mark.

It’s still not a Pilsner…

[Bruno Moore]

Let it be known that the Unexpected Maryland Inquisition isn’t going down without a fight. From the Desolation (nice stout, not too much oak, very nice coffee flavor, keeps the flavor of the espresso, of course I’d like it, one and you’re done) to the bent circles of Hell (try the Ella DIPA, very floral, a good sipper…and their mascot’s cool), there is no brewery beyond our reach.

Beermakers of the Washington Area: be warned. The Inquisition is coming, and we will not be denied.

[Bruno Moore]

And, just because I’m a hopeless beer geek and can’t just let this one go…

Pilsner malt is one of your standard issue base malts for brewing. It’s a nice pale barley malt, has a good malty flavor, provides a nice backdrop and counterpoint to the wild yeast flavors of a saison. You can use it for most everything—I remember a Trappist quad I brewed in my college days with my then-girlfriend that used Pilsner as its base, despite being about as far from a nice Pils as you could get—but, for whatever reason, I associate it as much with Belgian styles as much as Pilsners. Something about the malt sweetness going with the yeast funk, I guess.

TL:DR—just because it’s made with Pilsner malt doesn’t mean it’s a Pilsner.

[Steve O]

@dkel 107808 wrote:

Pilsner is a lager; Saison is an ale. Using the same malt as in Pilsner as a component of a Belgian ale wouldn’t make it a Pilsner. That lower fermentation temperature would tip it towards lager, though. You’re probably right about the question mark.

It’s still not a Pilsner…

I humbly admit that I know nothing about beer. I do, however, enjoy happy hours that include it.

And other hours.

[baiskeli]

@dkel 107808 wrote:

Pilsner is a lager; Saison is an ale. Using the same malt as in Pilsner as a component of a Belgian ale wouldn’t make it a Pilsner. That lower fermentation temperature would tip it towards lager, though. You’re probably right about the question mark.

It’s still not a Pilsner…

Perhaps they meant to write “Saison DuWha? is Pilsner-malt-based ale”

[dkel]

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Chipotle Porter, brewed on site at Sweetwater Tavern. An English-style porter spiced with chipotle. I was a little concerned it would be spicy, not because I’m averse to spicy (quite the contrary), but because I’m somewhat the traditionalist when it comes to beer (I’m pretty close to being a Reinheitsgebot adherent). The addition of chipotle peppers to this porter is subtle, and very successful. The smokiness of the pepper balances well with the roasted notes in the porter (much like the smoked imperial porter I critiqued earlier in this thread), and the spicy finish is mild without building a cumulative burning sensation as you work your way through a pint. I wouldn’t want to drink it endlessly, and it does seem a bit of a novelty to me, but I enjoyed it, and very I’m glad I tried it.

[sjclaeys]

@Brünø Moore 107813 wrote:

Let it be known that the Unexpected Maryland Inquisition isn’t going down without a fight. From the Desolation (nice stout, not too much oak, very nice coffee flavor, keeps the flavor of the espresso, of course I’d like it, one and you’re done) to the bent circles of Hell (try the Ella DIPA, very floral, a good sipper…and their mascot’s cool), there is no brewery beyond our reach.

Beermakers of the Washington Area: be warned. The Inquisition is coming, and we will not be denied.

It looks like from the pictures on Freezing Saddles that some have been beerneuring. However, it does not count for this contest unless make your entries on this thread. See the rules at the top of this thread for all of the info.

[Rockford10]

@sjclaeys 107937 wrote:

It looks like from the pictures on Freezing Saddles that some have been beerneuring. However, it does not count for this contest unless make your entries on this thread. See the rules at the top of this thread for all of the info.

I’m holding back some pictures so that I can zoom to the top and win at the last minute without anyone suspecting anything.

[Boomer Cycles]

Heterogeneous BASF teams cooperating on Beerneuring points while celebrating Winter Bike to Work Day at Bluejacket, post Friday the 13th Sweetheart Ride. All the beers were good: f148vr, Rod Smith, Sarah B, Bruno Moore & Boomer2U

[dkel]

Beerneuring day part two (I’ll post part one after part two):

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Bluejacket’s 1812 Project blended porter. Sorry, Bluejacket, but this has been my least favorite beer of the challenge so far. Though an interesting concept (blending three of their other beers as a recreation of a 19th century porter from an old Washington brewery recipe), the astringency of the roasted malts wasn’t balanced enough by malt profile. Tasted a little hollow to me. This, though:

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I thought was very, very good! It’s called “Mothra,” and is billed as a funky farmhouse ale. I read the profile, and didn’t expect to like it, but when the waiter brought us a sample because we told him our dog is named Mothra, I tasted it and really liked it. It’s strong, with a distinct alcohol heat, but well balanced by an unusual blend of hops, yeast, and tart bacteria (lactobacillus and other things). Really nice. (Mothra is not for a point in the competition, of course: I had to say something nice after panning the beer that I actually ordered!)

[dkel]

Now, part one. This bourbon stout:

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from District ChopHouse and Brewery. OMG, I loooved this beer! Best beer I’ve had in the course of the competition. Made from their oatmeal stout (available on nitro without the bourbon flavor), this is aged in bourbon barrels, and hand drawn from the cask. It has a pronounced bourbon flavor that creates a magical accent to the already creamy and sweet oatmeal stout. I could drink that stuff all day. I like stout, I like bourbon, I like warm, flat beer from a cask: I was in heaven!

In other news, apparently pictures from my phone will never, ever again be oriented correctly on this forum. Whatever!

[consularrider]

dkel has been doing too much Beerneuring, he’s already horizontal! :p

[Bruno Moore]

@dkel 108471 wrote:

Bluejacket’s 1812 Project blended porter. Sorry, Bluejacket, but this has been my least favorite beer of the challenge so far. Though an interesting concept (blending three of their other beers as a recreation of a 19th century porter from an old Washington brewery recipe), the astringency of the roasted malts wasn’t balanced enough by malt profile. Tasted a little hollow to me.

Which is odd; of the two I had (Mexican Radio on cask—a bit too strong with the higher alcohols—and the 1812), I LOVED the 1812. I mean, I adore sour beers and porters, and especially sour porters (sometimes Bardo will have a sour mash dark ale they’ll mix with a porter—heaven), so it kinda figures. However, there was just something dangerously drinkable about that beer. I was glad to find out that they’d accidentally poured an extra, and just happened to have a thirsty customer who might take it so they didn’t have to sink it…

Oh, and pictures/review, since apparently I’ve been just outside the rules previously:
Three Stars—Desolation Porter
This one’s an imperial porter aged on Qualia espresso beans. Specifically, Qualia’s rye aged espresso beans. I don’t know if any of you had any of that stuff while it was still around, but it tasted more like whiskey than coffee—kind of a weird thing to be drinking in the morning, no matter how very good.

And yes, it’s Qualia. “Very Good” is par for their course.

So I wasn’t passing this one up. Qualia, rye whiskey, and porter? Just what I need after a hot date with Miss LSAT. Can’t say I was even slightly disappointed. Like what I always want barrel aged imperial beers to be like—still some of the oak flavor, but not overwhelming; higher alcohols and sharpness, but still blended in with the malt sweetness, contrasting with the body of the beer rather than overwhelming. Yes, a pint was probably more than I needed of this monster $5 sipper, but I can only complain so much about too much beer.
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Hellbender—Red Line, Eft, *Ella, and Topaz
Had a flight of four (I’d already had the Kölsch before); the standout was the Ella Imperial (the glass that’s almost empty in the photo with the hellbender cast). Well-balanced, bright floral and fruit flavors from the New Zealand hops, and a thick, creamy mouthfeel. Worth ordering for sure.
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Franklin’s—*Cherry Picker and Oatmeal Stout with bikenurse
Last Tuesday was the PGCBAC Meeting, and, let me tell you, nothing makes you thirsty for beer like discussing protected bike lanes and why the SHA is evil. As luck would have it, one side of the table (me, WABA’s Greg, and CP City Councilman Patrick) ended up ordering one thing (Cherry Picker sour to start, and oatmeal stout for the second round), while the other side (bikenurse Laurie and WABA’s Garrett) stuck with the Top Brass double IPA (well, and Greenbelt’s Diet Coke). Once again, the sours win; Cherry Picker is a nice copper kettle color, a bit of well-laced foam (whipped cream with a cherry underneath?), and subtly sour and funky. So easy to drink. The oatmeal stout, was, well, a good and delicious oatmeal stout. What you want when you’re looking at a ride home in the wind and cold, with a good, full body and a bit of roasty bite.
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Bluejacket—Mexican Radio Stout and *1812 Project Porter with sarahybillington
Started with the Mexican Radio sweet stout on cask (love real ale, wish it weren’t such a big pretentious production number to get it, though); a bit too sweet, too much higher alcohol taste, lacking the subtlety I was hoping for. Got the 1812 Project Porter; HERE was the beer I rode through cold and frozen facemasks to drink! Okay, the beer, the Girl Scout cookies, and sharing chocolates with the waitstaff.
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And finally, let nobody say that the Unexpected Maryland Inquisition is beyond a bit of truth in advertising.
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[Bruno Moore]

MOAR BEER!

Yes, it’s jongon’s birthday! Happy birthday, WABAMan!

Anyhow, beer. Right Proper beer. Beer from my favorite DC brewpub that I unfortunately haven’t had a chance to visit since, oh, the time they screened La Corse in July, I think. That’s too long!

I think half of Revolution #9 was there, and I’m not completely sure of their forumnames, so I’ll let them figure that out. I think half the Bike Ambassadors in Exile were there, but if they have forum names, I don’t know them, so if they’re around, I’ll let them figure that out. I know I was there, and, thorny and vexing philosophical issues relating to self-knowledge aside, I think I’ve figured that part out.

So beer!

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Right Proper Brewery: Really Rosie; *Diamonds, Fur Coat, Champagne; Nabi (not pictured); half growler of Rosie for jongon with a squirrel wielding a flamethrower on the bottle (sadly not yet pictured)

I don’t remember everything that went into Rosie—lingonberries, I think? It’s not listed on their website yet—but it was good (NOTE: checked their Instagram: rose hips, elderberries, hibiscus, and pink peppercorns. So Red Zinger tea with a bit of tartness and the aroma of your father). A nice tart sour, a bit thick, but not like a Flemish red. DFFC, however…wow. That one was awesome. I’ve yet to have anything bad made with Nelson Sauvin hops (this one’s dry hopped with them—they said they’re trying to emulate a brut Champagne, and NS hops are often noted for having a bit of a white wine flavor), and between the pleasant malt (I know they were going for brut, but it’s more dry Champagne), the tart, and the citrus/elderflower/NS dry hopping, it’s a winner.

Also a winner: that cheese. Oh Wow was that good cheese. Jasper Hill Winnimere, a raw milk P’tit Basque, a Dutch cheese that reminded me of a more balanced Beemster XO (one of my all-time faves), a raw milk sheep’s cheese that was a lot like a more flavorful Manchego, and a strong blue with a good cream flavor that did wonders next to some honey. Sorry I can’t give names for more of these—the only picture I have of a recent RP cheese menu got cut off right before most of the cheeses I ordered. Also got about half a cheese sandwich because, hey, may as well give it to the Cheesemonster.

Right Proper Cheese (and Beer): glad I’ll be back Wednesday.* See you all there.

*Bike & Brew, AKA “who wants to do goldsprints against Brünø?”

[Author]

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