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Wednesday, November 26, 2008

Bourbon County Stout

Goose Island made a beer for their 1000th batch in the original brewery. (read synopsis below)
it's big. huge, massive, the strange thing is the bottle says 13% ABV but the website lists it at 11. very strange there.
first thing that hits you is the lack of carbonation, I'm guessing these guys in Chicago haven't got the experience with the high alcohol beers or the bottle I got was off. none, had to shake the glass just to get foam. this actually detracts from the beer for me, if it had even 1.5 volumes it would have improved immensely.
so maybe I'll have to get a keg of it. :)
then the bourbon smell hits you like a truck. the chocolate and caramel are extremely evident, softer notes like vanilla come through on the backend. this is a sipping beer and it's very very good. I would pair it with a dessert of some kind to compliment it, preferably ice cream or chocolate cake of some kind. unfortunately the bourbon is very overwhelming, and I couldn't pick up any wood flavor even though it's aged in Oak for 100 days. buy one to try it, four might hurt. I'm sure this beer will age well, as it's high alcohol and flavor won't change since there is no carbononation.

"I really wanted to do something special for our 1000th batch at the original brewpub. Goose Island could have thrown a party. But we did something better. We brewed a beer. A really big batch of stout—so big, the malt was coming out of the top of the mash tun. After fermentation, we brought in some bourbon barrels that aged the stout. One hundred days later, Bourbon County Stout was born. A liquid as dark and dense as a black hole with thick foam the color of a bourbon barrel. The nose is an intense mix of charred oak, chocolate, vanilla, caramel and smoke. One sip has more flavor than your average case of beer. It overpowers anything in the room. People have even said it's a great cigar beer. But I have yet to try a cigar that can stand up." Greg Hall, Brewmaster

Friday, November 21, 2008

Here's to the beer sciencetist out there!

I love Beer Science!

Looks like a team of scientists at Harvard University have finally discovered the single gene in yeast that cause flocculation (the ability for yeast cells to clump together, making it easier for the yeast to fall out of solution and creating a brighter beer).

In other news students at Rice University, in Huston TX, are working on engineering a beer that includes resveratrol, the disease-fighting chemical that's been found in red wine. They are genetically engineering yeast that will ferment beer and produce resveratrol at the same time. Yay for healthy beer!

Lastly, have any of you seen this? It appears that a company hired Jessica Simpson to advertise a beer that is "brewed with Vitamin Water". HUH? There are already a lot of vitamins in beer...and it may just be me, but I'm not going to buy a beer "just 'cause Jessica says so."

Thursday, November 6, 2008

[Press Release] Deschutes Brewery's The Abyss Returns

Deschutes Brewery's The Abyss Returns

(November 6, 2008 - Bend, OR) If you didn't learn your lesson last year, here's an insider's tip for you - Deschutes Brewery's The Abyss is coming, and it won't be on shelves for long!

Beer enthusiasts have been eagerly awaiting the third release of Deschutes Brewery's The Abyss, and this year their dreams will come true on November 17th, two months earlier than last year's release date.

This exceptionally popular imperial stout, aged in French oak and bourbon barrels, has immense depth with its rich and complex flavors. True to its name, subtle notes of coffee, chocolate, molasses and licorice pull you in deeper and deeper.

The Abyss was first released in December of 2006, and last year's version was so popular it disappeared from store shelves before most people had a chance to experience the unfathomable draw of this brew, selling out in a matter of days.

"The anticipation and excitement leading up to the release of The Abyss has been phenomenal and has grown every year since its initial release," says Deschutes Brewery's Jason Randles. "Beer lovers just can't get enough of this stuff. Some stores have even been forced to set limits on the number of bottles customers can buy."

Deschutes continues to offer small batches of innovative beers in the Reserve Series, like The Dissident and Black Butte XX, with a second release of Mirror Mirror kicking off the 2009 lineup early in the year.

All Reserve Series beers, including The Abyss, are available in wax-dipped 22-ounce bottles with a suggested retail price of $10. The Abyss will also be available on draft at a few select establishments.

11.0% Alcohol by Volume (ABV)

56 International Bitterness Units (IBU)

Cellaring and Tasting Notes:

  • Store at 45 degrees in a dark place, keeping a constant temperature is key to proper cellaring.
  • Drink within 5 years.
  • Best served at 50-55 degrees (not quite room temperature).
  • Very complex with high viscosity and multiple layers of flavor.

About Deschutes Brewery:

Overlooking the wild and scenic Deschutes River in Central Oregon, Deschutes Brewery has brewed exceptional handcrafted ales since 1988. Starting as a small brew pub serving locals their favorite beers in downtown Bend, Deschutes now sells beer across the western U.S. and has a second pub in Portland, Oregon. Over the years, Deschutes has maintained its commitment to innovation and exceptional quality with flagship beers such as Mirror Pond Pale Ale and Black Butte Porter, as well as new additions like The Abyss and Hop Trip. For more information about Deschutes Brewery and its award winning beers please visit