Tag Archive: USA


Stillwater Artisanal: Casita Cerveceria: On Fleek (USA: Imperial Stout: 13% ABV)

Visual: Black. Pours thick. Small brown head.

Nose: Caramel. Milky chocolate. Cream. Marshmallows. Praline. Nougat. Smooth. Rich milky coffee. Brown sugar.

Body: Thick. Fudge and chocolate fondue. Rich creamy coffee. Very smooth. Toffee liqueur. Nougat. Bitter cocoa. Chalk touch as it warms.

Finish: Toffee liqueur. Chocolate liqueur. Easter egg chocolate. Milky coffee. Cocoa.

Conclusion: This is a very sweet Imperial Stout. Very creamy, using the malt load for a thick character but with the barest hint of its 13% abv. Well, my current pissed squiggly handwriting is probably a dead giveaway, but thankfully by the time these notes are typed up that will be hidden from you.

Whew.

Anyway this is a very well balanced imperial stout – showing a lot of the usual coffee notes, expressed here richly and creamily. It also shows the expected chocolate notes, expressed creamy and and as bitter cocoa dust. It manages big flavours without becoming sickly sweet or harshly bitter.

The sweet high notes come in liqueur like with chocolate and toffee elements, laid over a chewy, thick nougat and creamy mouthfeel and taste. Bitter cocoa and more savoury notes ground it, making for a rewarding imperial stout experience. As it warms a light chalk note adds itself to the grounding – very subtle but underlining the beer along with slightly more bitter, but still milky coffee notes – all making it very robust and keeping the sweeter notes under control.

For the first half this beer is perfectly done, but as you go into the second half you hit the only real flaw – a lack of any real progression in the beer. It is always the same creamy and coffee, bitter and sweet notes. It is still, very good in fact, but there are no surprises as it goes on.

That is a very minor nitpick though – it keeps it from being one of the world’s greatest imperial stouts – but that is just because there are so many great imperial stouts out there. It is still super well crafted and well worth grabbing.

Background: Ok, I only own this beer as my mate hates the idea of it. Long story shot – my mate had to explain to me what “On Fleek” means as he saw this thing’s name and the can design and hated the “Hipster” idea of it. So, anyway that stuck in my mind, so when I saw it on Beer Hawk I had to give it a try. Odd how these things happen. So if I hate it, it is indirectly his fault for hating it for different reasons. Anyway this is an imperial stout made with … dark sugar and molasses if a quick google is to be believed. Which possibly it shouldn’t. Anyway, put on Arch Enemy: Will To Power for this – big metal for big imperial stouts.

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Founders: CBS – Canadian Breakfast Stout (USA: Imperial Stout: 11.7% ABV)

Visual: Black and still. Thin brown dash of a head.

Nose: Roasted, rich coffee. Vanilla. Toffee. Crushed bourbon biscuits. Peanuts. Slight bubblegum.

Body: Maple syrup. Black cherry. Chocolate liqueur. Oily mouthfeel. Eel sashimi. Liquorice touch. Toasted teacakes. Cashew nuts. Muted but complex toffee. Fudge. Frothy milky chocolate.

Finish: Oily sheen. Riesen chocolate chews. Light liquorice. Maple syrup. Vanilla toffee. Toasted teacakes. Toasted marshmallow. Caramel. Cashews. Bitter coffee. Ash. Bitter cocoa. Cloyed sour cream touch and chives.

Conclusion: Oddly, my mate also got a bottle of this – and he handed it to me to try once without telling me what it was. On fist sip I went “Hold on Maple syrup? This tastes of maple syrup. Wait, is this the CBS?” So I’m fairly confident that when I say I taste maple syrup notes in this that, for once, I know they are not psychosomatic.

So how is it? Surprisingly bitter considering both the maple syrup and the barrel ageing. Both the coffee and the cocoa push out in quite a bitter but complex way – holding the middle ground of the beer nicely.

The maple syrup gives a more oily sheen and some sweetness against that bitterness. The bourbon barrel ageing seems to be lost within that heavier maple character – it gives lighter vanilla notes than usual, mainly showing itself in the very smooth character of this high abv beer.

So, as a beer it definite rocks the maple syrup – despite the high bitterness presence this still comes in over that and stomps all over it. I kind of wonder what the base beer would be like without the coffee, cocoa, barrel ageing and maple syrup, as it is pretty much lost under them. Then again I think that is kind of the point.

I do feel that its reputation is somewhat exaggerated by its original rarity but … it is still a good beer; this has tasty contrasts – bitter coca vs sweet maple syrup. Bitter coffee smoothed by barrel ageing. It is a good look – a tad artificial tasting – but you know – maple syrup. I kind of expected that.

I would say that their KBS is a better beer on the technical side of things, and more balanced, but this has an element of silly fun amongst a solid beer and I dig that. If you can get this at a non silly price then it is worth it. It is fairly single minded but with subtle bitter, umami and savoury notes so it is balanced better than you would expect.

Is it a top 50 Imperial Stout, let along top 50 beer? No. It’s bloody good though.

Background: So, this is a beer that used to go for about a hundred dollars a bottle on resale when it first came out, It had jumped straight into rate beers top 50 beers and people were desperate to get hold of it. Though it is is still in ratebeer’s top 50 I managed ot get it at a far more reasonable price of seven quid fifty from Beer Hawk. Which was nice.

Anyway, this is the same beer as KBS, but while this has also been aged in bourbon barrels, those bourbon barrels previously held maple syrup. Hence Canadian Bourbon Stout, despite the fact this was not made in Canada. Makes sense, right? Anyway, this was drunk while listening to Two Steps From Hell – Archangel, aka epic music made for movies and trailers, which always makes for great backing music when chilling and drinking.

Firestone Walker: Leo Vs Ursus: Fortem (USA: IIPA: 8.2% ABV)

Visual: Apricot colour with a light haze. Lots of small bubbled carbonation and a yellowed mound of bubbles for the head.

Nose: Floral. Vanilla. Tangerine. Pine cones. Crisp. Pickle touched hop oils deep in. Oily in general later on. Pumpkin. Apricot.

Body: Apricot. Prickling. Carrot cake. Peach syrup. Vanilla. Thick whipped cream. Slight sour cream. Sour grapes. Hop oils. Dill pickle touch. Sour dough. Creamy kiwi and lime. Oily bitterness. Pumpkin.

Finish: Oily bitterness. Mandarin orange. Peach. Prickling hops. Sour cream and chives. Dill pickle touch. Dried apricot. Creamy lime. Vanilla custard.

Conclusion: Firestone Walker, long time no see, hope you hold up to my memories. So, I was happy to see from early on onwards that it is complex and layered as all get out. It is lightly floral and tart at the start, then the aroma seeps into heavier, oilier notes bringing out mustier and thicker dried mango, pumpkin and apricot notes that finish off the nasal experience. That may sound bad, I mean it in a good way, a crisp introduction that leads to a full experience.

Now the hops are less prickly and bitter than you would expect. Then again I found out while drinking this that it is over a year old, so that could explain a lot. It is instead an oily, seeping slow bitterness instead of the fresh hop kick. Or maybe the beer was like that all along and age did nothing. If you have drunk it fresh please let me know.

The fruitiness hasn’t been reduced though – thick apricot matched against a savoury carrot cake contrast that also gives a heavier character to this – a fuller feel, made fuller still by a mild savoury cream and chives note which adds a slight sour tang under the sweeter character.

The beer starts initially only ok due to the lighter hop presence, but builds weight and matching thick, oily notes that bring huge fruit range and light savoury contrast. Now, not every note hits it out of the park – there is a dill pickle sourness if you dig deep into it which needs a bigger contrasting flavour to make it work. Then again that could be due to age again, and fresher hops would have matched it better. Any which way this is generally the kind of IIPA I like – Big, rewarding, not overly sweet, nor assault bitterness, but balanced in the elements.

So, now I wonder would this feel rougher fresh, bigger? Would I have enjoyed it as much young, or has age turned it into my kind of beer? I enjoyed it, that is the main thing, however it came about.

Background: Been a while since I did a Firestone Walker beer – a few stores seem not to store them since Duvel Moortgat bought them up. So, while I was grabbing a few rarities from beerhawk online I put in a can of this. Thought I would see how they were doing post being bought up for myself. I did notice during drinking that this was canned over a year ago. Now I am not part of the cult of freshness that says fresh is always better – even big IPAs I’ve found can sometimes do with a few weeks to month to settle down before drinking, but a year is quite a time for a hop led beer. Ah well, let’s see how it goes. It was very warm when I drank this, so was nice to have a good chilled IIPA to sip down. I put on Garbage V2.0 on to listen to – 20th anniversary of its release and it is still great. Also I feel old.

Evil Twin: Prairie: Bible Belt Even More (USA: Imperial Stout: 13% ABV)

Visual: Black. Still. Large, small bubbled packed dark coffee froth brown head.

Nose: Cashews. Subtle bitter cocoa. Smooth coffee. Treacle toffee. Figs. Prunes juice. Barbecue ribs.

Body: Complex bitter coffee. Light chalk touch. Frothy chocolate. Walnuts and pecans. Touch of barbecue glaze. Slight treacle and liquorice. Chilli tingle.

Finish: Bitter cocoa dust. Pecan pie. Milky coffee and bitter coffee. Coffee cake. Barbecue glaze. Black liquorice bits. Spicy rum.

Conclusion: This is well textured beer – chewy and frothy with substance that doesn’t become syrupy or clinging – heavy but clean is the best way I could describe it. Despite that the beer is a slightly slow developer flavour wise. Early on it plays the standard Imperial Stout notes – big coffee, albeit rounded complex coffee that gives a lot to the beer – bitter coffee notes against smoother coffee cake richness. Similarly in the expected notes there is a big chunk of cocoa -just bitter enough to add some weight, but still nothing we haven’t seen a million times in the crowded quality Imperial Stout range that comes from living in these halcyon beer drinking days.

Now I will admit that at this point I looked at the can and thought “Chilli was used in making this? I don’t taste any chilli notes” So what I say next may have been influenced by that realisation. Disclaimer over.

I spent some time enjoying the generally nutty, with specific pecan notes, style character that adds some savoury depth to this beer when … oh, look what came out but some kind of meaty, barbecue glaze kind of note waiting at the underside of the beer to warm it up. Am I being very easy to influence or is this the chilli elements kicking in?

It rocks a balance between meaty, chives and barbecue sweetness as an undertone to the cocoa and coffee. It isn’t a must have, even with the extra notes, but it has become a lot more interesting and is undeniably high quality. It uses the elements of the base beer, and the mass of added ingredients to make for a beer with a wide range of notes while still rocking the base imperial stout very clearly.

Now imperial stout is a category that has been spoiled with so many super high quality beers, and this can’t fight the best of those beers, but it is a fine beer it itself with subtle chilli usage and meaty notes that sets this apart from the rest as something different and very good.

Background; Ok, is this “Even More Bible Belt”, just “Bible Belt”, “Bible Belt Even More”? I give up. Googling does not help. Even more Bible Belt makes most sense, but the bottle seems to lay it out as Bible Belt Even More, so despite that sounding silly that is what I am going with. This is a big imperial stout made with coffee, vanilla, chillies and cacao nibs. From the name I guess it is a spin off from Even More Jesus, but that could just be the name fucking with me. Again. This was grabbed from Independent Spirit, and drunk while listening to Eels – useless trinkets and B-side. Despite being an Eels fan I never really listened to that one that much, so decided to give it another spin.

Heaven Hill : Rittenhouse: Straight Rye Whisky Bottled-In-Bond (USA: Rye Whisky: 50% ABV)

Visual: Bronze to amber. Fast thick streaks come from the spirit.

Nose: Vanilla. Peppery. Rye crackers. Honey. Orange zest. Light menthol and mint leaves. Orange fruit sugars. Water keeps similar but more water adds apples.

Body: Mead. Thick. Golden syrup. Pepper. Brown bread. Syrup cake. Slight cough syrup. Water makes more menthol. Pears. Soft apricot. Vanilla. Peppercorn.

Finish: Peppery. Vanilla. Brown bread. Vanilla yogurt. Light menthol. Water adds more menthol.

Conclusion: Right, I’m never sure if American whiskey – be it bourbon, rye, corn or whatever – should have water added to it. I know the stereotype is with ice but I’ve never taken to that. What I do know though is that for this one, with and without water is a heck of a different experience.

Neat it feels like the platonic ideal of a rye whiskey in my (admittedly comparatively limited) experience. It is peppery and spicy over a sweet, syrupy base that makes it heavy and thick. Even taking into account the 50% abv this can take a metric wodge of water and still feel thick and syrupy on the tongue. It is a heavy, rustic, thick, peppery and just plain rye biscuit tasting whiskey.

Water, well, first comes out the menthol notes. Initially this is a drawback as combined with the thickness of the texture you get a kind of sickly cough syrup taste. This is but a stepping stone though, keep adding water you get past that, warning, it takes more water than you would think.

With that huge amount of water you finally get green fruit added into the menthol – lighter notes, still against the pepper spice, but hear a more revealing and subtly fruity whiskey rather than the sheer rye assault.

Neat it is the rye beast, water makes slightly too menthol, but with enough water it does have a rewardingly fruity spirit to go with the peppery rye even if it doesn’t 100% work like that. Still, this is a whiskey about the rye and going for that I have to say it does that bloody well.

Background: Since my mind has been expanded recently on the breakdown of American whiskey styles, including exactly what constituents a bourbon and what doesn’t, which I find I have been getting wrong for a while, I wanted to dance back into the American whiskey again, and I decided to go with the rye. Grabbed at Independent Spirit after having sampled a few ryes, this was drunk while listening to Guns and Roses – Appetite for Destruction. It just felt right.

Toppling Goliath: Golden Nugget (USA: IPA: 6.8% ABV)

Visual: Cloudy darkened apricot skin and a large yellowed loose bubbled head that leaves suds.

Nose: Creamy. Apricot yogurt. Crisp hops. Light bitterness. Banana custard. Light prickly hops.

Body: Custard. Popping candy. Light candyfloss. Raspberry hard sweets. Hop oils. Grapes. Peach. Light bitterness. Banana. Lemon sherbet.

Finish: Banana custard. Solid bitterness. Light greenery. Dried apricot. Light sulphur. Hop oils. Pineapple. “Dank” hop notes. Light charring. Pear drops.

Conclusion: Ok, now I can never say what exactly holds the number one slot, but I can say for sure this instantly entered in my top five IPA list.

It all starts out innocently enough – cloudy body, but the recent New England style surge in beers has made that nothing unusual – it is still pretty to the eye though – thick, dark coloured for an IPA and creamy looking.

Similarly the aroma is good, but not unusual – light prickly hop use over creamy apricot notes. It is a bit creamier than normal , giving yogurt to custard imagery, but not that unexpected. What is the first hint of something else is the banana notes that come out – now this is not unheard of, but is a tad unusual in an IPA.

Then you get the first sip – It feels like it is actually exploding, popping candy style, on your tongue – the texture is creamy but the flavour makes it feel like fizzing sherbet sweet candy notes against hop oils. The banana comes out again making a banana custard style malt base that is the solid core of this beer.

What then comes is the slow development of hop oils, resin and … Sigh ok I’ll say it .. dank hop character. This adds a weight to the sweet beer that is oft ignored in the sweeter IPAs. It just finished the thing off perfectly. Light notes initially then the hop oil character dances across it building to be a secondary, but definitely present counterbalance to the high sweetness.

Different in its feel, prickly and chewy in the fruitiness, sweetness against oily and resinous notes with a dash of bitterness. This is a nigh perfect IPA – utterly drinkable and utterly awesome.

background: You know, Initially I thought this brewery was called “Topping Goliath”. I had so may sub/dom jokes worked out. Then I realised it was Toppling. Life is pain sometimes. Anyway, despite always getting their name wrong, I have been hearing good things about Toppling Goliath for a few years now, but they had a reputation for being hard to get hold of, even in the USA, so when I saw them turn up on the shelves at Independent Spirit I had to look twice to make sure I wasn’t dreaming. I then grabbed three cans instantly to try. This is an IPA made with Golden Promise barley and Nugget hops. Because of the Attitude Era podcast I am aware that nugget was a euphemism for shit when used to insult Owen Hart (The late and great). Thus this beer’s name made me snigger. As always I can be a tad childish. Put on Garbage 2.0 while drinking this. That bloody album is 20 years old this year. Damn time flies – still one of the albums of my teen years and still great.

Spencer: Trappist Ale (USA: Belgian Ale: 6.5% ABV)

Visual: Ruddy apricot skin colour, with a cloudy body. Thin off white head.

Nose: Lemon sherbet. Funky yeast character. Popcorn. Wheat. Light earthy, bready bitterness.

Body: Bready – brown bread. Light earthy bitterness. Lemon sherbet. Peppery. Light vanilla milkshake. Milk.

Finish: Lemon sherbet. Lime touch. Earthy hop bitterness. Peppery. Yeast funk. Popcorn. Kiwi.

Conclusion: Ok, first impressions, this definitely seems to be aiming for the Orval style within the wide Trappist Beer theme. It is the lesser walked path for Trappist breweries, or even breweries in general. Will be interesting to see how it goes.

Now, I don’t mind Orval – in fact my appreciation for it has grown significantly since I first did notes on it, many a year ago – however I have not been as wild about it as many, so I may not be the best to compare the two, but this USA take seems fairly solid.

It has the yeast funk that really defines Orval, along with the mildest sour twist, slight earthy bitterness and a bready character matched with peppery notes – all that call to Orval. This is a beer that wears its influences openly on its sleeve with pride.

It has a slightly more sweet character with more sweet vanilla undertones, and slightly more fruity in the lemon and lime character that expresses itself in a sherbety fashion, so for all the Orval influence it is not just a cheap clone of that beer.

It is easy drinking, though the extra creaminess gives a weight that means it is less thirst quenching than the style would suggest. It racks in at roughly the same abv as Orval, so is playing in the same field, but has a bit more thickness without needing more booze – which, depending on what you want – easy drinking or weight, may or may not be an advantage to you.

It is decent, maybe needs to be just a tad drier in my opinion, or maybe a tad bigger in flavour if they keep the extra thickness, but it is decent. Hopefully they are still tweaking the recipe as with some work this could be one to watch out for in the future.

Background: So, the …9th I think Trappist brewery and the first American one. I first head about this in Japan, but at the time they had not turned out any beers yet. So, here we are, years later and I have beer from one of the newest Trappist breweries, courtesy of Independent Spirit (a quick google tells me we have had two more since, for a total of eleven – not many but seems a ridiculous amount considering the six I was aware of back in the early 2000s) . Whoop! Been looking forwards to giving this a try and put on a bit of Iron Maiden to go with it. Been reading Bruce Dickinson’s autobiography, which is pretty good, and it put me in the right mood for some of the old irons!

Founders: Green Zebra (USA: Gose: 4.6% ABV)

Visual: Slightly dark lemon juice. Some carbonation. Large fluffy white head.

Nose: Slight sulphur. Distinct watermelon.

Body: Golden syrup. Vanilla. Watermelon. Cane sugar. Grapes. Honey. Apples. Salt. Shortbread.

Finish: Golden syrup. Watermelon. Salt and vinegar crisps. Honey. Apples. Crapes. Lime cordial.

Conclusion: This is possibly the sweetest gose I have ever had. It eschews the harshly salty and tart recent craft takes on the style, even goes past the light sweetness of the Goslar breweries’ take in the style, and instead goes into a full on honey beer thing that tastes more like a watermelon mead than anything else.

Now the salt notes come out softly later, so it isn’t abandoning the gose side – but what really sells this beer is the watermelon. I was imaging this would be fresh watermelon over a tart gose- instead I’m getting sweet watermelon doused in syrup and honey. It is a simple joy. It is shockingly sweet for a sub 5% abv beer – I don’t know how the heck they manages that without a higher malt load, then they use an impressively detailed set of watermelon notes, along with apples, grapes and other green fruit to add contrast and complexity to the beer.

The most gose like element is the slightly drier and saltier finish, but even that is fair honey dominated. Time allows you to get used to the sweetness, and then the watermelon and the rest of the fruit can really rock – in fact, at this point I kind of dig it.

Now – this is a simple sweet crowd pleaser of a beer and far from what you would expect from a gose, but frankly I enjoy it. Go in to it with the right expectations (i.e. not expecting heavy tartness or saltiness) and this does the watermelon thing in a really fun fashion. It it a classic? No. Is it a joy to drink? yes. And some days that is all you want.

Background: I’ve been meaning to pick this up for a while, a watermelon gose just sounded off enough to be fun. Unfortunately other beers kept jumping ahead in the queue. But now, finally I have it. Another one grabbed from Independent Spirit. Goses are now far from the nearly dead style they once were – slightly salted wheat beers that vary massively in level of tartness, sweetness and saltiness in the expressions I have encountered. This was drunk while listening to Andrew WK’s new album again – it is just so damn joyous.

Halfacre: Daisy Cutter Pale Ale (USA: American Pale Ale: 5.2% ABV)

Visual: Yellow to apricot. Large white mounded bubbled head. Tiny bubbled carbonation. Head leaves suds.

Nose: Flour. Peach. Lemon curd. Dry. Watermelon.

Body: Stewed apricot. Dry. Flour. Vanilla. Apple pie jelly centres. Moderate hop character. Low to middling bitterness. Pineapple.

Finish: Dried and stewed apricot. Moderate hop prickle and bitterness. Bitterness grows over time. Gelatinous fruit pie centres. Tart apples. Vanilla. Watermelon. Pineapple.

Conclusion: You know, I started off not enamoured with this, but each sip had it grow on me more and more. Initial impressions are dry with a flour touch, which are dominant, only allowing small amounts of fruit come out behind. A good base, but not much else.

As time goes on the fruit rises in a way that I can best describe as if it mixed half stewed fruit and half dried fruit, all mixed up in that gelatinous stuff that you get in fruit pies. It gives a real thickness of feel and flavour is what I mean.

The bitterness has a similar path. It starts low but rises quickly. Never into IPA territory, but solid enough to really give it an edge for a hophead like me. Then, as if that was not enough, time brings out delicious watermelon notes with tart pineapple behind that pick up the beer, dust it off and refresh it for the latter half of enjoyment.

Often for me the dryness of an APA can be an off-putting note and a failure in the beer, making it too harsh to drink. This shows how to get the dryness, matches it with huge flavour and sets out something challenging, rewarding and always giving good character. Definitely in the top few APAs I have encountered.

Background: This was a pretty random grab – A brewery I haven’t tried before from America – figured it was worth a try. Went for their APA as I spend less time with that style – it is hit or miss for me – sometimes great, some times far too dry. Thought it was a good time to roll the dice again and see how this did. Anyway, another one grabbed from Independent Spirit and drunk while listening to At The Drive In – Relationship Of Command. Had an odd thought while drinking – I love that album, absolutely love it, but have never checked out any other At The Drive In stuff. I should correct that at some time. Incidentally on googling I found that this is described as “A west coast Pale Ale chock-full of dank, aromatic hops.”. Much as I enjoyed it, I would not call it “Dank” in any way. Maybe something was lost in the journey to the UK.

Founders: DKML (USA: Malt Liquor: 14.2% ABV)

Visual: Pale brown to apricot. Large creamy bubbled white to beige head.

Nose; Vanilla. Bourbon. Condensed cream. Toffee. Crushed Blackpool rock. Raspberry yogurt.

Body: Vanilla. Fudge. Cream. Rye biscuits. Grapes. Brown bread. Peppery. Cardboard. Cherries. Brown sugar. Liquorice.

Finish: Pepper. Rye crackers. Fudge. Cream. Brown bread. Rough alcohol edge – cheap spirit. Vanilla. Slight dried apricot. Unflavoured puff crisps.

Conclusion: I am fairly sure that this is leaning very, very heavily on the bourbon ageing to make it manageable. Now, for all that, I will admit the bourbon ageing does do its job well – lots of vanilla, toffee, cream and fudges notes. That part is very well done.

The base finds it hard to peak through all that bourbon, but when it does, it does seem like more of a mixed bag. There are cherry notes, grapes and even occasion apricot elements which are good, though none are too formidable, they are all lighter, harder to find elements. On the bad side of things, well there is an unfinished alcohol sheen, a kind of rough pepper to rye crackers thing, and even the dreaded cardboard notes. Some of these are elements that can be used well, but are just a tad rough here, some is just rough alcohol notes.

Taken in small amounts it is quite appealing and better than most examples of the… style that I have encountered; There has been a lot done to make the top half of the beer quite appealing. Unfortunately in the latter half of drinking this the body starts pushing the rough edges and unfinished alcohol style into a more unenjoyable look.

An interesting experiment and half a good beer, but also half a massive failure of a beer, and together not one I would say to grab.

Background: Malt Liquor? Something I’ve pretty much only ever encountered in the USA, and, frankly, tends to be more than a tad grebby. Thus I was intrigued by this – a malt liquor by the respected Founders brewery, aged in bourbon barrels, and one that actually has a decent reputation on review aggregation sites. So, ok, I thought – let’s do the first malt liquor review of the site and hope for the best. Yet again, one grabbed from Independent Spirit. Put on Miracle Of Sound’s Level 8 collection of film and video game inspired music while drinking this – the guy is a genuine music maestro.

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