I have to say that I am digging the whole gin variant thing. Barrel-aged, Old Tom and now from CalWise Spirits in Paso Robles, smoked gin.
I am looking for cocktail recipes for this already.
Smoking Gin
Sour Day – Beer Review – Lucky 13 from Eagle Rock Brewery
Semi- quietly, Eagle Rock Brewery hit year 13. So, time to review their anniversary sour…
This blended sour ale from Wood #0011 pours a muddy red color. Aroma wise, the sour is there a bit but no cherry taste pops up. First sip is very weird. Getting very pastry bread hit right off the top. Not super sour. As it warms up a skosh, the cherry pie flavors take the foreground but that aggressive breadiness is still there at the back. If I could hold that cherry note all the way through would like this better.
Santa’s Pint Glass – Day 26
I have had a few Jubelales this year but let’s focus on the alternate Deschutes Jubel, Cherries Jubelale.
“This new take on the beloved Super Jubel receives a dessert-inspired twist with the addition of cherry and vanilla to its rich barrel-aged malty decadence. Barrel-aged in wine, the beer brings in the flavors of Jubelale, but with added strength and complexity from barrel aging.”
You Pick
Wow, You Pick is an ambitious fruit salad that Allagash has concocted with three different berries and cherries too. But if anyone can blend this sour ale and get the mix to work, it would be Allagash.
Need a Calculator
If you are going to celebrate 20 years of brewing, you might as well go for a 20% ABV beer because at age 30 trying to hit 30% ABV is much, much more difficult. So enter Higher Math from Dogfish Head which is coming to market in October.
It is a golden ale that is then fermented with both cherries and cocoa nibs. Probably not in large amounts so look to your favorite beer bar and see if they will have a special party to celebrate what may be rare kegs.
This Land is….
Seems like every brewery needs a Gose and an IPA in their line-up and Modern Times is the latest with their newest special release, Fruitlands, a cherry gose.
Here is their backstory on the beer: “First, we created a traditional gose mash with loads of salt and coriander. Next, we dosed it with 4 different strains of Lactobacillus to create the perfect funky, salty base beer. Finally, once fermentation finished, we added a healthy portion of tart Michigan grown Montmorency cherry juice.”
Review – Home Brewed Kriek
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