Not that it's important, but I usually keep all of my tasting notes in a single notebook. During my recent move, I managed to put that particular item in an unmarked box and, shall we say, misplaced it.
Due to these unfortunate circumstances, the numerous entries I had planned for today will have to wait. In there place will be some notes that turned up on my writing pad.
And seriously, L.A. again?
Stone Oaked Arrogant Bastard AleIn their words:
ar-ro-gance (ar' o gans) n.
The act or quality of being arrogant; haughty; undue assumption; overbearing conceit
Arrogant Bastard Ale: This is an aggression ale. You probably won't like it. It is quite doubtful that you will have the taste or sophistication to be able to appreciate an ale of this quality and depth. We would suggest that you stick to safer and more familiar territory- maybe something with a multi-million dollar ad campaign aimed at convincing you it's made in a little brewery, or one that implies that their tasteless fizzy yellow beer will give you more sex appeal. Perhaps you think multi-million dollar ad campaigns make a beer taste better. Perhaps you're mouthing your words as you read this.
The Arrogance Grows: Too many strive towards complacency as a goal. They stop their urge and desire for discovery somewhere between youth and adulthood. And when they find their complacency threatened, they do everything to recover the warm fuzzy feeling of that lost complacency as quickly as possible. Throughout every culture, every country, and every way of thought you will find it. We grew up thinking that the ability to become complacent is the equivalence of success in life. True Arrogant Bastards know that this could not be further from the truth. The real beauty, richness and depth in life can only be found if the journey through life itself is looked upon as a constant chance to learn, live and find life's passion. Passion threatens the complacent, and fills them with fear. Fear of the new, the deep and the different. We, on the other hand, seek it out. Endlessly, joyously... and aggressively. To this end we bring you the "Oaked Arrogant Bastard Ale." Another reward for those seeking new sources of passion, and another point of dissension for those who are not.
Ingredients: Nothing but the finest Barley, most aggressive Hops, clearest Water, our proprietary Yeast strain and abundant Arrogance... all with oak chips.In my words:Despite the assertions of the novelette placed on the back of the bottle, I didn't find this ale to be
all that spectacular. I have to admit that the "oak chips" admission prejudices me a bit; in wine using oak chips is seen as the cheap vintner's tool, a way to fake the funk when you don't want/can't afford proper barrels. And I've had delicious beers that have been properly barrel aged, so it's not like there isn't a bit of competition out there.
That said,
Stone Oaked Arrogant Bastard Ale isn't a bad beer. The nose is rich with roasted malt, soft oak aromas, and a mild, faint yeastiness. A hint of bacon fat rounds the whole thing off. On the palate you have the same roasted malt, now somewhat overwhelmed by prominent burnt coffee flavors. There's also a tart yeastiness that lingers on the back of the palate after every pull. The body is medium-full and texture is mouth-coating; the finish is medium-long with lingering hops flavors.
As far as oaked beers go, I tend to see
Stone Oaked Arrogant Bastard Ale as a good starting point. The price isn't bad, and you can tell that a great deal of care went into the craftsmanship. If you find that the flavors offered here are exactly what you're looking for, you can feel comfortable progressing further. If you find that
Stone Oaked Arrogant Bastard Ale has simply whet your appetite, you should definitely look into other, more complex (and pricier) variations on the theme.
Belgian Floris AppleIn their words:Beer brewed with spices and juice of apple.In my words:Quite possibly the simplest dessert beer I've ever tasted. In a good way. The nose is soft and round. Autumn apple scents combined with cinnamon and clove aromas rise up at you. On the palate it's all apple pie filling with a hint of vanilla. There's a bit of crispness, but the mouthfeel stays pretty soft. The finish is short and reminiscent of a standard dry cider. It's not too sweet, either.
If you've ever had a cold slice of apple pie, you'll know exactly what you're getting into.
I am embarrassed to say that some how I deleted my own cocktail recipe post here and failed to notice until now.
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