Archive for the ‘Tasting Notes’ Category

I’m surprised I haven’t posted a tasting update on this beer, perhaps because I was too busy drinking this one! It’s quick, easy, and very, very tasty! It has a fantastic grapefruit flavor up front, and sharp bitter bite that lasts. It has a decent body, too, and is one of my best beers to date. I find myself really wanting more after I have one!


The Dubliners Stout gives me hope that I can do all grain! I borrowed the recipe from High Iron, a poster over at Mr. Beer Fans, and combined with my new found knowledge from my first BiAB attempt, It’s pretty fantastic, jet black with a light body and mouthfeel. It has enough bitterness to balance the roasted malt, leaving flavors of coffee on the palate. It’s surprisingly easy drinking for a stout, and sessionable a 4.2%.

This one will be on the rebrew list soon, maybe with a vanilla addition. Definitely good as is, though! I hoped to save it for St. Patrick’s Day, but I doubt it will make it that far!

My first impression of the Britton ESB was not good. But after giving it some time, it’s much improved. It’s way undercarbed, even though I followed the levels recommended by tastybrew. Maybe it is correct for the style, but I’d prefer more bubbles. More time has helped bring this around.

As for the taste, it’s aged pretty well. There is a sweetness, with a subtle hop presence. I was expecting more hoppiness, and maybe that is what I’m tasting, and confusing the English hops. It’s a fruity sweetness, which I attribute to the hops and yeast combination. It’s pretty good on its own, but not quite what I expected in flavor. It’s a bit of a disappointment, but good enough to revisit in the future, perhaps with a different recipe.

Tasting: Gene Autry Ale

Posted: December 2, 2012 in Recipes, Tasting Notes

Well, we hit December, so I finally cracked open the Gene Autry Ale
last evening. I actually first tasted the true bottle back on Thanksgiving, but since that was after several other celebratory libations, I thought it best to post after my second tasting.

This brew pours with a nice, thick head due to the extended conditioning time. I thought it was over carbed at first, but I really liked how it ended up. The head was thick and lasting, and it left lots of good lacing. Visually, the beer’s cloudy ruby color was very nice with the yellow foam!

The orange peel is fairly prominent, more than I would have liked. You get a hint of spicy hops, too, which help to balance the flavor. The body is strong, and there is a lot of interesting flavor combinations throughout the glass. I enjoyed this complexity, but kept wishing the orange would back off and let some other notes come out. The beer itself is great, and this would probably be pretty good as an amber beer on it’s own. But the spices need a bit more balance. Next year, I’ll try less orange peel, abut half, and two cinnamon sticks instead of one. Still, you could taste the hops playing with these notes, and the malt was strong enough to hold up, which I’ll take as a win.

I have 7 more bottles in the fridge, and 12 gift bottles in the closet. I’m curious how this will continue to age, but I think I’ll just finish these off throughout the season instead!


It’s been a while since I posted, and since I’ve brewed. But, I did want to give a quick update on the Robert Johnson IPA before I finish the last couple bottles.

Overall, this beer has come together pretty nicely over the last couple weeks. It hit it’s stride about 8 weeks after bottling, giving a nice sized 1/2 head that lasts throughout the glass. The picture here was an early bottle, taken after 4 weeks in the bottle. The aroma isn’t as big as I would have liked, but it is still present. As I recall, I did leave it a bit longer than intended, so it was a bit diminished. I’m also not sure if the Centennial I used was the best choice for the Mr. Beer hops already in the American Devil.

As for taste, it does have a nice complexity to it from the hops. I fermented a bit hot (still no temp control, unfortunately), so it has a slight hot alcohol flavor, but not too much to bother me, and you have to really think about it to taste it, to my untrained palate. You clearly pick up grapefruit notes from the Cascade, but there is a nice balance from the malts as well. It’s definitely high on the IBUs, and gives a very dry finish. Being based on the MB extract, it’s hard to say exactly what causes the dryness, other than the bitterness. Still, the finish adds some complexity without overwhelming.

This balance improved with time, as as the beer warmed, it became very good. Early on, it was a bit too dry and certain flavors like grapefruit where much more pronounced. But over the last couple weeks, it has really been a good drinking beer.

I enjoyed the combination of hops, and think it added some nice flavor to what is already a decent MB extract. But, since Coopers has discontinued this extract, it looks like I won’t be able to try this one again, even if I wanted to.

I cracked open a couple of the Antes Ales this week, about five days early, to see how the carb was and to give it a taste. Initial thoughts are a successful summer wheat! It’s light and refreshing with a lovely, slightly hazy golden hue. The hops are mellow, but present on the tongue, with a solid mouth feel. There is a slightly piney flavor, with just a touch of clove that comes through as it warms a bit. It gives an effervescent, clean finish. I’m sure these flavors will develop even more with some conditioning time, too, if I can keep myself out of it that long!

Coming in at 5.1%, this beer is great on the 100 days we’ve been having, and worked very well with the ribs I enjoyed for dinner! Crisp and refreshing!

A quick note on the Ludwig IPA, which is about gone. This beer has gotten better with warm conditioning, about 6 weeks in the bottle. After more weeks in the fridge, the carbing is pretty fantastic, and the flavors have melded. The bitterness has mellowed, but it is present enough for a nice balance. I think it hit it’s peak this week, so I’m planning to enjoy the last two bottles soon. The lesson here: Patience is a good thing!