One of my co-workers has repeatedly urged me to review the various beers from the Great Lakes Brewing Company of Cleveland, Ohio. During a recent visit to the grocery store, I took the opportunity to pick up a few varieties.
Dortmunder Gold is, like the name implies, a golden lager. Not only is it golden in color, it has repeatedly won gold medals at competitions... It attempts to follow in the tradition of brewing in the Dortmund, Germany region.
This beer leads off with a predominantly grain flavor with some hints of bread throughout. It also leads off with some subtle malt sweetness that gives way to a pleasant balance of hops. It doesn't have the hops kick of Sam Adams Boston Lager, for example, but it also doesn't trail off slightly sweet (like a Budweiser, for example).
I've enjoyed this beer with several varieties of foods, as well as solo -- and it does well in both situations. Great Lakes mentions chicken, fish, and salads as a possible food partner. Truthfully, I rarely eat fish or salads, but I can say that it goes well with Chicken, with Pizza (any beer that doesn't go well with pizza deserves a trip down the drain), and with Pasta. Complements a bag of potato chips well, too. No Haute Cuisine for the big dog!
This beer is absolutely worthy of a try. Drinkable, with character, and refreshing. Those gold medals it won aren't a fluke! Good job, Great Lakes!
Friday, March 27, 2009
Thursday, March 26, 2009
SLACKER!
I have been slacking very badly in keeping up with my blog lately -- I admit. Life has been busy, including several important work obligations and side-projects.
I have NOT been slacking in my consumption of excellent brew, however. I have tried several excellent brews lately, and will be posting about them in the near future -- maybe even later on this evening. Truthfully, though, my ass has been dragging severely the past few days; a few flu-like symptoms mixed with some fatigue, so it may be until tomorrow before a new beer review is posted.
I have NOT been slacking in my consumption of excellent brew, however. I have tried several excellent brews lately, and will be posting about them in the near future -- maybe even later on this evening. Truthfully, though, my ass has been dragging severely the past few days; a few flu-like symptoms mixed with some fatigue, so it may be until tomorrow before a new beer review is posted.
Sunday, March 8, 2009
Pour Down CENTER!
I always found it ironic that A-B, a macro in the greatest sense, produced (and seems to continue to produce) some advertisements that actually teach people the correct way to pour beer...
http://www.youtube.com/watch?v=D0kGxYMJLy4
This is, at least to my tastes, the proper way to pour beer. Pour the beer down the center to start the production of foam, release excess carbonation, and to enhance the aroma of the brew. Some will say, "this method takes too long -- all that foam" or "you'll get flat beer..." Knock the excess foam off with a knife and re-pour. Flat? Sorry, but some fizzy bloat-fest is not my idea of a good time. If I want my stomach to swell to 300% of its normal size, I'll eat Mentos washed down with Diet Coke...
I cannot even begin to compute the number of times I've had a perfectly good beer (draught and bottled) ruined by a lousy pour. Some bars feel that a "side glass drizzle" somehow will make me think I'm getting more beer for my money. No thanks -- all I'm getting is more bloat for my money. Memo to bars: if you bloat me with your lousy pours, I won't be buying as much beer! I won't have room for it thanks to all the damn Carbon Dioxide you handed me. How's that for simple economic theory. I've actually had to stop well-meaning servers (who bring me a bottled beer w/glass) from pouring for me. Inevitably... the glass goes sideways and out comes the bloat-fest. I can usually get them stopped before the damage is permanent...
This is how I like my beer poured. However, the opinion is certainly not universal. Even the esteemed folks at the Samuel Adams Brewing Company recommend a side-pour followed by a "froth pour" at the end to produce an inch or so of foam. As much as I like most of your beers, SA, I prefer them poured my way.
I could also see the pour technique being related to the relative carbonation of the beer. I suppose for an ultra-low carbonation beer, one might want to preserve as much as possible -- if one likes the snap of carbonation on the tongue... I guess I'm not one of those people. To me, carbonation beyond a certain point has crossed a threshold wherein "more" becomes meaningless; it was "too much" when it crossed to begin with.
A proper pour also allows the beer's foam to form strongly. The foam can sign the glass with rings of awesomeness if it is given a chance to properly form. Again, a by-product of a proper pour.
Damn... all this talk of pouring beer is making me thirsty! Unfortunately, no beer for the Dog until later. I've got things to do today, places to go, people to meet, etc. The beer will keep...
If properly stored...
http://www.youtube.com/watch?v=ZdNzPHgRKSg
Ponder these words, my friends... I will ponder what brew to obtain next.
http://www.youtube.com/watch?v=D0kGxYMJLy4
This is, at least to my tastes, the proper way to pour beer. Pour the beer down the center to start the production of foam, release excess carbonation, and to enhance the aroma of the brew. Some will say, "this method takes too long -- all that foam" or "you'll get flat beer..." Knock the excess foam off with a knife and re-pour. Flat? Sorry, but some fizzy bloat-fest is not my idea of a good time. If I want my stomach to swell to 300% of its normal size, I'll eat Mentos washed down with Diet Coke...
I cannot even begin to compute the number of times I've had a perfectly good beer (draught and bottled) ruined by a lousy pour. Some bars feel that a "side glass drizzle" somehow will make me think I'm getting more beer for my money. No thanks -- all I'm getting is more bloat for my money. Memo to bars: if you bloat me with your lousy pours, I won't be buying as much beer! I won't have room for it thanks to all the damn Carbon Dioxide you handed me. How's that for simple economic theory. I've actually had to stop well-meaning servers (who bring me a bottled beer w/glass) from pouring for me. Inevitably... the glass goes sideways and out comes the bloat-fest. I can usually get them stopped before the damage is permanent...
This is how I like my beer poured. However, the opinion is certainly not universal. Even the esteemed folks at the Samuel Adams Brewing Company recommend a side-pour followed by a "froth pour" at the end to produce an inch or so of foam. As much as I like most of your beers, SA, I prefer them poured my way.
I could also see the pour technique being related to the relative carbonation of the beer. I suppose for an ultra-low carbonation beer, one might want to preserve as much as possible -- if one likes the snap of carbonation on the tongue... I guess I'm not one of those people. To me, carbonation beyond a certain point has crossed a threshold wherein "more" becomes meaningless; it was "too much" when it crossed to begin with.
A proper pour also allows the beer's foam to form strongly. The foam can sign the glass with rings of awesomeness if it is given a chance to properly form. Again, a by-product of a proper pour.
Damn... all this talk of pouring beer is making me thirsty! Unfortunately, no beer for the Dog until later. I've got things to do today, places to go, people to meet, etc. The beer will keep...
If properly stored...
http://www.youtube.com/watch?v=ZdNzPHgRKSg
Ponder these words, my friends... I will ponder what brew to obtain next.
Sunday, March 1, 2009
Magic Hat Circus Boy
I feel like crap tonight... Exhausted, sick, headache, body aches, you name it...
So -- the healthful benefits of beer might be exactly what the Dog ordered. This thought entered my mind while stopping for some basic items at a local convenience store. Unfortunately, the selection was somewhat limited, and this beer was about the most off-the-beaten-path brew available.
From an appearance perspective, I was a little surprised at the clarity of the brew - especially after the label boasts that it is "Unfiltered and Unfettered". Still, the appearance is quite pleasing. The color is light and golden, and it produces a surprising amount of foam for a lower carbonation beer. For an unfiltered Hefeweissen (wheat and yeast beer), I would have expected more cloudiness.
The smell for me is illusive. I do pick up a hint of banana in the aroma of this beer. I would expect, perhaps, slightly more spice or wheat overtones from a hefe.
I rate the taste as "average". I'm going to use the phrase "subtle" to describe the taste. One could interpret "subtle" as a pleasant karmic replacement for "weak". Unfortunately, I could be convinced in either direction. Circus Boy is certainly not a "strong" beer when it comes to taste. It does not balance overly with spice, nor with yeast, nor with wheat. It does have a curious "dry" taste that surfaces after the initial taste wears off. I pick up a slight bitterness in the lead-off taste, and the finish is fairly clean. Carbonation is not heavy -- similar to Buckeye in this category.
Overall, this is a drinkable beer that is refreshing. It certainly isn't going to be first on my list when the craving for a hefeweissen arrives. At the same time, however, it is an enjoyable beer that could easily find its way into my refrigerator. This would be a good warm-weather session beer, most certainly. I don't relegate it to "lawnmower beer" status, but I could easily be convinced to quench a summer's thirst with one.
I'm not having it with any food tonight, but I think it'd be alright with most foods. The lower carbonation might be a good fit with some hot wings or nachos. For tonight, it is being used strictly for medicinal purposes.
So -- the healthful benefits of beer might be exactly what the Dog ordered. This thought entered my mind while stopping for some basic items at a local convenience store. Unfortunately, the selection was somewhat limited, and this beer was about the most off-the-beaten-path brew available.
From an appearance perspective, I was a little surprised at the clarity of the brew - especially after the label boasts that it is "Unfiltered and Unfettered". Still, the appearance is quite pleasing. The color is light and golden, and it produces a surprising amount of foam for a lower carbonation beer. For an unfiltered Hefeweissen (wheat and yeast beer), I would have expected more cloudiness.
The smell for me is illusive. I do pick up a hint of banana in the aroma of this beer. I would expect, perhaps, slightly more spice or wheat overtones from a hefe.
I rate the taste as "average". I'm going to use the phrase "subtle" to describe the taste. One could interpret "subtle" as a pleasant karmic replacement for "weak". Unfortunately, I could be convinced in either direction. Circus Boy is certainly not a "strong" beer when it comes to taste. It does not balance overly with spice, nor with yeast, nor with wheat. It does have a curious "dry" taste that surfaces after the initial taste wears off. I pick up a slight bitterness in the lead-off taste, and the finish is fairly clean. Carbonation is not heavy -- similar to Buckeye in this category.
Overall, this is a drinkable beer that is refreshing. It certainly isn't going to be first on my list when the craving for a hefeweissen arrives. At the same time, however, it is an enjoyable beer that could easily find its way into my refrigerator. This would be a good warm-weather session beer, most certainly. I don't relegate it to "lawnmower beer" status, but I could easily be convinced to quench a summer's thirst with one.
I'm not having it with any food tonight, but I think it'd be alright with most foods. The lower carbonation might be a good fit with some hot wings or nachos. For tonight, it is being used strictly for medicinal purposes.
Subscribe to:
Posts (Atom)