Category: Beer Tasting Notes

Carlsberg Sverige Backyard Brew The Lawn Mower Amber Lager

Carlsberg Sverige: Backyard Brew: The Lawn Mower Amber Lager (Sweden: Vienna Lager: 4.8% ABV)

Visual: Browned gold, moderate mounded head that leaves suds. Moderate carbonation.

Nose: Flour. Palma violets. Fluffy hops. Cake sponge.

Body: Brown sugar and golden syrup cake. Palma violets. Light bitterness. Toffee. Cardboard.

Finish: Slick remaining feel. Slight gritty hops. Honey. Some bitterness. Caramel. Greenery. Cardboard.

Conclusion: First thoughts on writing this conclusion: Huh, not bad. I have to admit I was kind of expecting the worst, despite some previous good history with Carlsberg in Denmark itself – but, while this has its rough spots – initial impressions are that it is hardly hideous.

Let’s go to the worst aspect first – the back end. The finish, which should really be a rounding off of what came before, and a refreshing smooth out is, well, a bit rough.

It’s a bit grit, a bit rough greenery, bit cardboard – and for that I pretty much can’t recommend the beer. However, with that said let us work back from that point and find as it becomes progressively more pleasant.

The body still has underlying elements that have the same weakness as the finish, but layers over that a thick yet slick sweetness that makes a good impression up front. There is a Palma violet hint in the hops that reminds me of the noble hops, and a very brown sugar and golden syrup sweetness that dominates. Surprisingly it is pretty smooth despite the heavy emphasis on the sweeter flavours.

Now let’s lead the experience back once more to the aroma. While pretty unobtrusive this is actually well done, gentle but with crisp hops that seem to call to noble hop styling with a cake sponge sweetness. While not giving much away it is far from unpleasant as an introduction to the beer.

Now, as a single beer, well, with the exception of the finish it is ok. However, I can’t see the sweet emphasis body holding up too well over more than one beer, and for something called a “Lawn Mower” beer that is a bad thing.

In fact as I reach the end of this beer it is already wearing out its welcome. the rougher finish is backing up and running roughshod over the main body. The more pleasing notes are fading away, so I am doubting it will even last the entire can.

So, I expected worse, and it is drinkable for a while – but it isn’t really worth it.

Background: Everyone is trying to be craft beer these days. “Backyard Brew” with its imagery of a beer knocked up in a small space – made by Carlsberg- ok Carlsberg Sweden, but still Carlsberg. Then again some of Carlsberg Denmark’s beers are actually quite good, the ones that never seem to leave the country, so it is worth giving this a chance. Well, I say give a chance, this was donated to me for review purposes. Many thanks. Rate beer calls this a Premium lager for style, it calls itself an Amber Lager, so I will list it as what it is trying for. For now. I am always unsure reviewing macro brewery beers. Half of me wonders if I am being harsh due to them being part of the macro scene, the other half of me worries I am going easy on them to try and avoid letting my biases affect me. Hopefully it comes out about even, you will have to decide for yourself.

Kubla Saison Number Two

Kubla: Saison: Number Two (England: Saison: 5% ABV)

Visual: Hazy amber. Thin off white head.

Nose: Crushed leaves, like those from a curry. Vanilla. Dried passion fruit. Slightly cloying twist. Musky grapes. Cider.

Body: Ginger. Hibiscus. Bitter wheat body. Slightly sour. Lemon. Vanilla. Juniper berries. Dried apricot. Peach juice.

Finish: Hibiscus. Sour grapes. Juniper berries. Wheat bitterness. Lemon shortbread. Apricot.

Conclusion: Heat. Not just an overlong movie with two of the great actors meeting and a spectacular shoot out. Number Two. Not just a euphemism for a shit.

These may seem, on first glance, to be two completely unrelated statements – but watch as I – the weaver – bring these two disparate topics into one coherent review.

I hope.

As you may have worked out from the above, chilled way down this was a bit of a number two. You get the dominant spice, a sour twist, but not much more. It reminded me of Brewdog’s underwhelming (To say the least) Vote Sepp beer mixed with their (also underwhelming) Juniper Wheat. A bad start.

So, I let it warm, it seemed only fair. Warm like my heart, but less bloody. Ok not that warm. But warmer. Where was I? Oh, yes “one coherent review”. Warming helped the beer – there is still a hibiscus and gin like Juniper back, but rising from that is fruiter notes, and the vanilla from the oak ageing comes in much smoother. What was initially a thin body fills out with a bitter wheat character and sour grapes.

The beer leads more towards the rustic and sour end of the saison style, a pretty varied style at the least of times – Since my preferred end tends to be the more crisp hopped style I have to look past that – but it is a genuinely interesting beer to examine.

As a just slightly sour and rustic beer, with a lot of gin calls to its style- well the juniper berries taste anyway – and smoothed bourbon aging it has a lot of character. As much as is it interesting, I am unsure if I would return to it. I feel once you have experienced it, that once is enough- but still worth a look once.

Background: A barrel aged saison made with rosemary. Number two in fact. Which makes me presume there is a number one out there somewhere. Their naming conventions are sheer innovation. Anyway, grabbed from Independent Spirit and drunk while listening to Sabaton: Coat Of Arms for some epic metal backing.

Boston Beer Co Samuel Adams Barrel Room Collection Stony Brook Red

Boston Beer Co: Samuel Adams: Barrel Room Collection: Stony Brook Red (USA: Sour Ale: 9% ABV)

Visual: Dark black cherry red. Browned thin bubbled moderate sized head.

Nose: Acidic apple. Vanilla bourbon notes. Malt chocolate. Dry oak. Port soaked raisins. Figs. Strawberry and red cherries. Shortbread.

Body: Figs. Bitter back. Chocolate syrup. Oak. Spicy mulled wine. Toasted teacakes. Red cherries. Chocolate cake. Brown bread. Sultanas.

Finish: Red wine. Raisins. Mulled spice and spiced orange. Acidic apple. Vanilla. Oats. Chocolate drops and chocolate cake.

Conclusion: I like to describe those shifting odd flavours found in tart and acidic beers as “almost holographic flavours” – talking about the fact that they seem like an illusion caused by the tongue’s response to the mix of the acidity and the base beer.

Oddly this has those flavours despite the fact that the beer isn’t that tart or acidic. Well it is a little, but generally whatever harshness it had has been mellowed by the barrel ageing – yet still it somehow has a magnificent range of those holographic feeling flavours.

Initially acidic apple seems the main course to this beer, but after a while you realise a slightly bitter chocolate cake is the solid core that has been marked by drying oak ageing. Then from that core the fruit and tartness seep out into the outer edges.

What seeps out is brilliant dark fruit, full of figs, vinous red wine and raisins – that dark fruits mix gives the beer a real depth. The acidic apple that seemed so prominent early on floats above it all adding acidic freshness to what would otherwise be a heavy beer.

The oak ageing works here nigh perfectly, adding toasted teacake flavours, vanilla notes and smoothing everything together. It gives a cask ale style feel with the intermingling flavours, which makes it wonderful to dissect and examine.

So a very mellow sour red ale, but still with a lot of life that would come with the sharper and more challenging elements that make the style stand out. It walks a thin line between accessibility and quality and marks well in both. A lovely toasted texture, just enough sharpness and a rock solid core. Very much worth getting.

Background: Samuel Adams rarities are getting easier to find in the UK, though not hugely so. Thus Independent Spirit brought through a few cases of their Barrel Aged selection and I grabbed this one, what seems to be a Flemish style red that has been aged in Bourbon barrels. Drunk with friends, this has a surprisingly easy to get out cork. Which I appreciate. Oh, also how cool is the bottle shape? – kind of like a telescope – I may be easily pleased but that is just fun.

Weird Beard Sadako Ardbeg Barrel Aged

Weird Beard: Sadako (貞子): Ardbeg Barrel Aged (England: Imperial Stout: 9.2% ABV)

Visual: Black. Thick creamy brown head of half a cm size.

Nose: Chocolate. Iodine. Beef slices. Peat and smoke. Brown bread.

Body: Thick. Brown bread. Charring. Iodine. Drying salt. Greenery. Sour dough. Some malt chocolate behind. Meaty back.

Finish: Brown bread. Smoke. Drying. Bitter chocolate. Salt and rocks. Sour dough. Iodine.

Conclusion: When you have a cask as booming as Ardbeg, you really need a big beer to go against it for cask ageing. For a case of it being done right check out De Molen’s Hemel & Aarde Octomore Barrel Aged (Yes I am aware that Octomore is from Bruichladdich – I’m just comparing intense whisky casks).

This, well oddly it tastes more Laphroaig than Ardbeg to my eyes – possibly because the barrel ageing only lets the harsher and more medicinal elements through, without the weight of the base whisky to contrast. Ardbeg was always a peaty beast, and you get that here, but it never was as medicinal as Laphroaig, which is why this is such a surprise.

The aroma is sheer quality Ardbeg, with the depth that entails, but the body comes in more as an assault of medicinal, salt iodine and the like. As I say, very Laphroaig. The feel backing it is a thick bready character – a heavy texture but flavour wise it feels quite neutral as a base for the whisky influence to work from. As it warms you do get a much needed peat meatiness that comes out, the whisky aging now giving it the backing it needs.

Now, you may notice at this point I’m talking a lot about the whisky influence but very little about the beer influence. There is a reason for that. The beer is damn near killed here – on the finish there is some bitter chocolate, and all throughout there is some sough dough, but generally? The beer just can’t compete.

Overall it is a hell of an experience, but not overly a great beer. For Ardbeg and Laphroaig fans this may mix things up a bit for you by delivering flavour but in a thicker, longing lasting experience.

For most everyone else – it just doesn’t gain much from the beer side of the equation. Just backing Ardbeg with brown bread. Meh I guess, it definitely shows the Islay style, but doesn’t add anything to it. Ah well.

Background: I tried to guess this thing’s translation without looking – I failed. I recognised the second Kanji as “Child” so, knowing this is a barrel aged beer, guessed it may be barrel or oak child. Then I found out there was a non barrel aged version so that screwed up that idea. Anyway, turns out Sadako is a women’s name, with literal translation of Chaste Child. In my defence I really haven’t needed to know the Japanese letter for “chaste” much in my use of Japanese. I’m fairly sure it is also the name of the antagonist ghost in “The Ring” but I may be wrong in that. Anyway, yes Ardbeg aged – Ardbeg is one of the heaviest duty Islay whiskys, so this should be interesting. Drunk while listening to early era Slipknot. No mocking me, I was a kid when I got into them and I like to listen and reminisce sometimes. This beer was grabbed from Independent Spirit. Incidentally, wax on bottles of beer was amusing for while, now so many beers have it that it just gets annoying. Stop putting tests between me and my beer damnit.

Hohenthanner Holzhacker Hefe-Weisse Dunkel

Hohenthanner: Holzhacker Hefe-Weisse Dunkel (Germany: Dunkelweizen: 5.2% ABV)

Visual: Ruddy brown. Large brown bubble mound head.

Nose: Cinnamon. Carrot. Coriander. Wheat. Malt chocolate. Light spicy nutmeg.

Body: Blood orange zest. Nutmeg. Wheaty. Light bitterness. Nutty. Sweet malt chocolate. Carrot and coriander.

Finish: Fresh lemon sharp note. Low bitterness. Wheat. Orange peel. Nutmeg. Light toffee.

Conclusion: Often I really want to enjoy a Dunkel Weisse, I really do, but so often, instead of bringing a malt load to back up the awesome weisse flavour I end up with muddy malt shitting all over everything I enjoy in a wheat beer.

Bit of an ominous start to a tasting note, no?

However, be not put off all ye intrepid beer hunters, this is one of the good ones. I think this is one of the few situations I can say no, no this is “one of the good ones” without it coming across as massively racist.

Anyway, cleverly this takes the citrus weisse flavours, but instead of that easily muddled lighter flavours you instead get strong blood orange, for the spice you get coriander and nutmeg – the elements are familiar but tweaked so to kick against the larger malt background.

Speaking of the malt back, it is a nice mix of soothing nuttiness and sweet malt, with that slight roughness of wheat character. It keeps the refreshing nature of a wheat beer, but gives a bit of a grip for the darker malt beer lover.

Another interesting quirk is a slight call to Belgian wit with a carrot and coriander set of notes, not heavily but it gives a more rustic rounding which both gives range and a balance against the fresher notes.

Overall a solid Dunkel weizen, different, rounded and making good use of both the dunkel and the weizen. A good effort in an oft ill handled style.

Background: I had to look up how to spell that. I am really, really bad at reading German lettering it seems. I haven’t had a good dunkelweizen for a while, so grabbed this from Independent Spirit when I saw it. Drunk while listening to a violin version of the Attack On Titan theme. No prizes for guessing what I’m obsessed with currently.

Three Floyds Mikkeller Hvedegoop

Three Floyds: Mikkeller: Hvedegoop (USA: Barley Wine: 10.4% ABV)

Visual: Mahogany red. About half an inch of browned forth. Hazy body.

Nose: Cinnamon. Tangerine. Wheaty. Chocolate malt drinks. Toffee. Pineapple. Glacier cherries.

Body: Cherries. Malt drinks. Tangerine and white grapes. Light hop character. Light wheat thickness. Light bitterness. Some milky coffee. Lemon.

Finish: Moderate bitterness and hops. Toffee and malt drinks. Shredded wheat. Slight rocky touch. Light bitter coffee. Lemon touch.

Conclusion: Wheat wine. Sounds awesome. Unfortunately this is not quite the half way point between a hefeweizen and barley wine that those words call up. We could but hope.

Instead this is a fairly solid barley wine a like with a slightly thicker wheat influenced texture, though it does have slight lemon fresh characteristics like a good weisse.

The flavour leans towards the more hopped USA interpretations of a barley wine, almost all the expected elements of that are here – Bright citrus going from tart orange to grape and pineapple. beneath that is an oddly unsweet barley wine, more malt drinks or at times milky coffee rather than the more usual big syrup sweetness.

There is still some sweetness, but less than you would expect – possibly this is from the wheat, giving less residual sugar that a pure malted barley drink, but that is just a guess. I have no idea if that is how it works.

It’s a pretty solid beer, quite attenuated – the malt base tastes closer to the way I would expect an APA to be, with hop flavours closer to an IPA, and a texture like a weisse. It is an odd wee mix.

So, yes a solid barley (wheat) wine style. If this had more than just the lemon hints to the wheat then this could have been special, then again I don’t know if a true half hefe half barley wine is even possible. As is there are no regrets to drinking this beer, the attenuation is not my scene – and that is the main flaw to my mind, but overall it does not disappoint with big flavour and a lot to experience.

Background: The *goop series! A bunch of kind of barley wines, but brewed with a different adjunct. This one I did not think I would get hold of, a wheat wine from the early days of the series. I’m guessing they did another batch as it has started turning up again. The series has been pretty good so far, with some stand out entries, so I was looking forwards to this. Picked up from Independent Spirit. Drunk while listening to some Alanis Morissette – used to be a huge fan as a kid, still stands up in my old age – a bit more chilled than my usual far.

Wild Beer Co Bibble

Wild Beer Co: Bibble (England: Session IPA : 4.2% ABV)

Visual: Reddened amber. Thin white dust of a head. Cloudy. Leaves lace.

Nose: White grapes and hops. Malt drinks. Dried apricot.

Body: Moderate bitterness and hops. Malt drinks. White grapes. Cream. Big apricot. Slight sherbet meets cream feel.

Finish: Malt drinks. Good citrus hops and bitterness. Kiwi. Key lime pie. Light lemon sherbet. Apricot. Grapes. Pineapple.

Conclusion: Keg vs cask, the eternal debate. Well, I say eternal, its only really been a debate in the UK for about five years at a guess. Keg before that really didn’t have very many defenders due to the poor quality beers it was used for, but I digress.

Anyway, the reason I bring it up is that I’ve tried this a few times on cask before and it is great fun. Maybe not an all time best, but definitely a go to for a night’s session drinking.

So, review kit in hand I encounter it on keg, and it shows a very different character here, if still recognisable as the same base beer. So, this will be part the usual tasting notes and part comparison of how the two versions hold up.

First up, let this warm a bit – the cooled down character in a keg kills the best elements – It made me think that this was intended first as a cask ale, though the fact they are releasing this soon in cans does make me reconsider that. Here it is a crisp beer with good green fruit flavours and a moderate bitterness.

An interesting element, and one that holds over from a more pronounced expression in the cask’s version, is a slight creaminess to the beer. Here it is only a side note but an interesting one, in the cask it really mixed with the fruit to create a very solid base for the beer. Here the crisper nature seems to mean that the malt base is more evident as a separate component – the blended nature of the cask shows off the combined elements to better effect.

The hops are a tasty mix of kiwi, grapes, pineapple and the like – a bright and fresh expression as benefits the advantage of a keg. Here they are used as a fine wake up call, the keg was more soothing in its flavours – though in both they are backed by a big apricot sweetness.

So, here you get a slightly over malt emphasised beer but with a nicely done set of hop flavours, in cask you instead get a relaxing well balanced beer that slips down nicely and indulges you as it does so. So I would say, in keg – not bad – but on cask well worth hunting out for a night’s enjoyment. Like that it is definitely a beer that doesn’t get dull.

Background: Bibble! Seriously, why do I never have my review kit around when this is on tap. Or did I anyway, now I have got notes on this. This is brewed with Vienna malts and oats along with Amarillo and Mosaic hops. Found on keg at Brewdog Bristol, the day after they had a Wild Beer Co tap takeover.

Black Metal Brewery Yggdrasil

Black Metal Brewery: Yggdrasil (Scotland: IPA: 6.6% ABV)

Visual: hazy toffee to brown. Yellow to toffee creamy bubbled head that leaves suds. Moderate carbonation.

Nose: Toffee and custard. Mild gingerbread. Dried dates.

Body: Greenery. Dry digestives. Solid bitterness. Slightly dry overall. Toffee and vanilla custard. Kumquat. Hop oils.

Finish: Moderate bitterness and hops. Shortbread. Light granite touch. Light toffee. Dry. Light malt drinks. Kiwi hint.

Conclusion: Sometimes an average beer is kind of the hardest one to write about. Well, that was one way of giving away the end of the notes, wasn’t it? Ok, let’s see what I can make of this.

This seems similar to many American Pale Ales in that it feels quite heavily attenuated. There is a dryness to it, and the sweetness, while there, is not exactly overt. The abv and hop level says IPA, but if I had gone in blind I think I could have been forgiven for guessing APA.

The hops, as indicated above, are more intense than the average APA, and is probably the part that most says IPA – there is a solid bitterness to this, probably more notable because of the lack of an equivalent level of the sweetness. The hop character seems to be primarily simple bitterness and hop oils. There is a kind of kiwi and kumquat surrounding but that settles into the background quickly, leaving the forefront less interesting.

So, what you get is a pretty dry toffee back, a moderate but unopposed bitterness, and some not well defined rounding flavours.

*shrugs* It’s drinkable, kind of a third British Pale Ale, a third American Pale, and a third IPA. That should be an interesting mix, but ends up not really being so.

Well, I have talked about it for a while now, it’s ok but – when you get down to it, in this age we are spoiled for availability of good to great beers. I can’t really see much room for a merely ok beer like this.

Background: Ok, I admit it. I only bought this because it was from someone called “Black Metal Brewery”. Listen, the same logic led to me buying my first ever Punk IPA, so the method does have some past success. Named after a Scandinavian metal band, Yggdrasil is also the name of the world tree in Norse mythology. So, I’m fairly sure that is what the band is named after. Probably. During drinking I broke out some Svalbard to listen to. It seemed appropriate. Check them out, they are well worth a listen. Anyway, this beer was picked up from Independent Spirit. Pretend to look surprised please, for me.

Wild Beer Co Hanging Bat Blackfriars Nanban Yadōkai

Wild Beer Co: Hanging Bat: Blackfriars: Nanban: Yadōkai (England: Speciality Grain Saison: 13% ABV)

Visual: Clear still apple juice.

Nose: Apple juice. Alcoholic raspberry trifle. Sake. Shaken up bag of liquorice allsorts. Light toffee. Fresh apples.

Body: Apple juice. Sake(Nihonshu). Shoochuu. Earthy base. Grapes. Vanilla. Toffee. Coriander and carrot. Bright raspberry pavlova. Apricot. Thick. White chocolate. Rye. Pancakes.

Finish: Banana. Shoochuu. Liquorice. Apple. Carrot. Raspberry spirit. Seaweed wrap. Lemon. Dry white wine. Dried apricot. Pepper.

Conclusions: Oh my, very interesting indeed. I’ve had issues with high abv saisons before (yes, best I have heard this is, at its base a saison). I have found them either too light, or the inverse, too alcohol touched. This beer is weird as fuck, but awesome.

This has very little of your traditional saison character – a slight rustic base and coriander notes, but the strength of it gives a far more viscous feel. While sake is listed as the inspiration for the beer, and that is very true for the flavours, I find the viscous feel puts me much more in mind of another Japanese spirit – Shoochuu.

It all works though – you get good quality sake flavours from both dry and fruity sakes. It many ways I can see calls to the sake I tried at the Sake Jam hotel in Kyoto, and that was fine quality stuff.

That isn’t the main element though – what you have lying under that is a very Wild Beer co apple cider calling to styled beer, matched with an almost liquorice allsorts and earthy base, bringing in contrasting vanilla and toffee sweetness with the higher abv.

The thickness really makes it hang together, the extra weight and Shoochuu style does give it a rough edge at times but, for me, I will happily take extra rough edges for extra complexity – and sometimes I even prefer a rough edged over polished charm as long as it can justify it.

So what do we end up with? A remarkable beer, to say the least, with tons of layers to examine. There is definite umami, with seaweed wrap notes showing up in the finish, plenty of nihonsu and shoochuu flavours of all kinds over a sweet and yet somewhat saison based beer – it is utterly different to most beers out there.

It’s abv makes it one to share, but its character in not dull even by the end of a shared bottle, if it was lower abv I could keep examine its intricacies for ages. If you can, try it, this beer is worth it.

Background: Ok where to start? Readers of my blog probably know Wild Beer co by know. Hanging Bat is a very new brew group I don’t know much about. Nanban is the masterchef winner Tim Anderson, and Blackfriars is a restaurant … I think. When I first saw “nanban” I thought it translated as “what number?” which seemed an odd choice, but then I realised there may be other readings as I was only seeing the hiragana, not the kanji. A quick search revealed that it can translate as “southern barbarian” which was the term for the first arriving Europeans, which makes more sense. Yadōkai was a term for a set of mischievous monks – a quick google indicates there is quite an interesting background to this, which I may have to look into later. The beer is made with flaked rice, saison yeast, sea buckthorn, yuzu juice, and two types of seaweed. Whew. This was shared with friends as we chatted and discussed the flavours. Bought at Independent Spirit, if you hadn’t guessed.

Against The Grain Mac Fanny Baw

Against The Grain: Mac Fanny Baw (USA: Smoked: 8.5% ABV)

Visual: Clear yellow brown. Massive off white bubbled head with a slight orange hue. Some moderate carbonation.

Nose: Big smoke. Iodine to turpentine. Peat. A burnt to a crisp steak. Spice. Wood (cedar wood?) Wood fire ovens. Hickory smoke.

Body: Aromatic wood (cedar?), Dried beef jerky. Light caramel. Salt touch. Bready middle. Peat. Smoke. Slight brown sugar to treacle sponge.

Finish: Light oak. Smoke. Dried meat – beef and smoked pork, with salted character. Drying and spicy.

Conclusion: I wish I had spent more time sniffing wood. Ok that may be a statement that needs more explanation. Just maybe.

The thing is, as well as the distinct medicinal and huge smoke aroma, this has a very distinctive aromatic wood element. An element which then follows through the body into a spicy and wood filled finish.

Of course, I’d be damned if I could say which wood though. Hence the original statement. Which ever one it is, it really adds to the experience here making a really smoky beer a much more complex experience than more attempts at a similar style.

This is quite the substantial rauchbier with an almost bready chewyness to it – though thankfully the smoke is more peat than ash tray. Some smoked beers can go beyond my smoke tolerance, but this comes in big yet with dried, salted, and yes smoked meat elements that gives me something I can grip. It feels like the beef jerky kind of level of meat, all the succulence is gone, leaving just hard chunks of flavour that fight back.

In some ways it reminds me of Yeastie Boys‘ Rex Attitude but with much more complexity due to that wood effect and slight underlying sweetness. It may not be the most varied rauch – I have run into a few stunners I am trying to find again to review, but it is a decent attempt.

This is a beer that will dry you out, between the abv, smoke and the salt, it is very possible I would have enjoyed this more in a smaller bottle. Or by sharing it. Though I will admit that it does look awesome in the big glass.

It is a hard beer to get used to, that thick almost turpentine meets medicinal effect is massive on the lead in, the wood and smoke chews on the main body, and the spice and salt make it drying on the way out. It is very lovely, but does wear out its welcome before the end due to its sheer weight.

So share this beer. Or have it with food. Just do something to mix it up so it doesn’t overstay its welcome. But if you do that you will find it a very well crafted beer.

Background: I generally find things with “Against” in the name are good – see “Against The Day”, “Rage Against The Machine”, “Rise Against” and “Against Me!”. I also find the name Mac Fanny Baw funnier than it has any right to be. So of course I picked up a bottle of this from Independent Spirit. This is a rauchbier aged in Bourbon barrels with added Alderwood smoked salt, that I drank while listening to Bad Religion’s Against the Grain. because of course I did.


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