Parabola 2013

Earlier today, I gave you a shopping list with three excellent choices to take to your local beer shoppe, and now here is a fourth that you had better pick up from Firestone-Walker….

our_beers_PARABOLA 2013

I can only parrot back this quote that I found on the press release from the brewery, ““This is the best Parabola we’ve ever made,” Brynildson says.”

What else do you need?  Seriously?  Buy two or three if you are on a limited beer budget because these will age beautifully.  Or find a tap house that is hosting Firestone-Walker and get there when they open.

Here is the description if you need more impetus to buy it, “As always, brewing this massive barrel-aged Russian imperial oatmeal stout continues to be a challenge—“It’s like extracting liquid from a big oatmeal cookie,” says Brewmaster Matt Brynildson. The recipe is unchanged, but the 2013 vintage comes with a fresh twist on the barrel-aging front, specifically the incorporation of retired bourbon barrels from Four Roses Distillery in Kentucky.”

Cookie Jar Porter

The brewers at Brooklyn have had some wacky ideas in the past but now they are going back to an old style, the oatmeal stout. Here is what the Brooklyners say…”Of course, oatmeal in beer isn’t a new idea. For centuries brewers have added oats to the mash, giving the resulting beers – usually stouts – silky smooth textures. But how best to create the flavors we had in mind? Out in Jersey City (NYC’s 6th borough), Tom’s friends at Feed Your Soul Bakery make some of the tastiest oatmeal cookies we’ve ever had. After talking to the bakers (and eating a lot of cookies), we brewed a beer from floor-malted barley malt, golden oats, raisins, brown sugar, honey, vanilla beans and a subtle dash of spice.

Brooklyn Cookie Jar Porter brings all these flavors together with light chocolate, coffee and caramel flavors to create a beer that will warm up the coldest nights, even if you don’t have a peat fire. It’s very nice by itself, but perhaps even better with roasted pork, barbecue, or traditional Mexican mole dishes. Or, of course, some oatmeal cookies and ice cream.”