It’s been too long since I’ve had a beer with a fish on the cap, so tonight I’ve cracked open a 750 ml bottle of Dogfish Head’s rarity, Sah’Tea.
The label is beautifully decorated with the exotic image of a woman riding a reindeer. She’s holding a cup in one hand and a steaming pot of tea in the other — and if any of this reminds you of a dream you’ve had recently, please seek professional help.
The “Sah’Tea” name is a bit of a pun, since this beer is in the traditional style called “Sahti” — except Sam Calagione and his team at Dogfish Head have included a decidedly non-traditional ingredient: black chai tea.
What do you think? Should this be the BeerADay.net theme song?
It starts out so promising… let that be a lesson to us all, never start a relationship with a Corona!
Wondering where the latest updates are at? You’re not alone. It seems life can get in the way — but not in the way of drinking beer. I owe all of you several posts about the great beer I’ve been drinking, and I expect to catch up with some quality posts this weekend.
(Once I get through July 4th weekend, my posting schedule should right itself.)
In the meantime, keep watching BeerADay.net and the BeerADay Twitter account for updates. I almost always post a brief note about the beer I’m drinking on Twitter. If you are on Twitter, please give me a follow. And if you AREN’T using Twitter, my most recent updates are always available in the side panel of BeerADay.net.
My love of IPA-style beers has intensified during this yearlong “one-a-day” challenge. But after making my way through many of the Trappist ales in late March, I discovered an enthusiasm for the Belgian style called a Tripel.
A good Belgian Tripel is refreshing and crisp, boldly alcoholic, and full of flavor — spicy, sugary, yeasty, and often tartly bitter. You can drink a Tripel and its carbonated, fresh taste makes you feel energized and renewed even as the relaxing effects of the alcohol wash over you.
Many Tripels pack a surprising amount of bitterness for such a light-colored and often fruity beer. The hops in a Tripel are often designed as a check on the fruit and candy sugar sweetness, acting to balance the brew, tame the alcohol, and clear the palate for a crisp finish. But the IPA style reverses this emphasis, often showcasing hops and emphasizing bitterness while layering in sweet and pale malt for balance.
Avery Out of Bounds Stout
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For regular readers, Avery Brewing Company needs no further introduction. They brew a wide variety of ales and lagers that focus quite effectively on quality and craft — and I’ve become a big fan of this Colorado brewery.
Avery’s Out of Bounds Stout seemed like a good palate cleanser after a week of Belgian style ales. This Irish Dry Stout is a regular feature of the Avery lineup and boasts a rich, roasted taste.
Ommegang Three Philosophers
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“Philosophy Begins in Wonder.”
– Plato (from the Three Philosophers label)
This week’s journey through the year-round Ommegang brews has been quite a treat. Without intentionally doing so, I staged the beers in order of increasing strength — the simple, wheaty, Witte had an easy 5.1% ABV; fragrant Rare Vos clocked in at 6.5% ABV; spicy Hennepin at 7.5% ABV; and the richly complex Ommegang Abbey Ale tipped the scales at 8.5% ABV.
But while tonight’s Three Philosophers (a Quadrupel style) flexes quite a strong muscle at 9.8% ABV, it competes first and foremost on merit and taste.
Three Philosphers is a Belgian-style ale blended with Lindeman’s Kriek, a Lambic fermented with cherry syrup. Though Kriek constitutes a mere 2% of this beer, its impact on the flavor and aroma is impressive.
