Belgian Post, Part III

Obviously, we had more than 10 good beers on our trip. Next up is a rundown of the other new beers sampled (in chronological order) and a few more pictures taken along the way. Clearly, we enjoyed the trip and would recommend it thoroughly. Please don't hesitate to contact me with any questions if you are considering going yourself!

Cantillon Gueuze 100% Lambic, 9
bright color, sweet, with tangy wild yeast.


Cantillon Bruocsella 100% Grand Cru, 6
a straight lambic, the base for the other beers. more interesting than a well-composed beer.

Cantillon Faro, 7
amber, low-carbonation and watery, flavor of caramel apple.

Cantillon Rose de Gambrinus, 5
cooked vegetables and sweet cherries battle in aroma and flavor. little off-putting, as you might imagine.

 
Tilquin Lambic Blend, 7

Kerkom Bink Bloesem, 7
well-hidden alcohol, potent yeast, flavorful.

Contreras Valeir Extra, 8
an intriguing mix of Brittish Bitter and Belgian Pale Ale. unique hop usage that I couldn't place but it worked.

Drie Fonteinen Lambik, 8
very tart yet quenching.


Drie Fonteinen Beersel Blond, 7
lightly hopped, nice grain profile, and refreshing.


Drie Fonteinen Oude Kriek, 8
served in bottle. wine-lambic qualities, mild cloroseptic, and tart cherries.


Corsendonk Agnus Abbey Pale Ale, 8
sweet and lively tripel.


Van Viven Imperial IPA, 6

La Rulles Blonde, 6

De Blaugies La Moneuse, 7 
earthy, barnyard yeast and hops play nice.


Louwaege Hapkin, 6
decent table beer.

Tilquin Oude Gueuze a L'Ancienne, 9
an excellent gueuze defined by sharp bitter note upfront.

De Halve Maan Brugse Zot, 6
frothy head, yeasty and grainy flavor, watery mouthfeel. served far too cold however.


De Halve Maan Brugse Tripel Bier 9%, 8
far more complexity than Brugse Zot. nice malt profile, mild tang to yeast, and packs a punch at 11%.

 
Liefmans Goudenband, 8
nose of caramel, flavor of sour dark fruit. seemed closer to Quad than Flanders. unique.

Caracole Troublette, 6
perfumey, with floral note of lavender.


Westvleteren Blond, 7
striking appearance with billowy head and shimmering brightness. yeast still dominates this self-billed "hoppy beer."


Westvleteren 10, 9
murky pour and complex fruity, alcoholic nose. big flavor, spot on carbonation, and extremely creamy mouthfeel. a little more malty than i like but an excellent beer.


De Dolle Oerbier, 7

Urthel Hop-It, 7
raw hop flavor of English-style IPA.


Boon Geuze, 6
light, fruity, mild bite.

Bockor Bellegems Bruin, 5
tart but too watery.


Verhaeghe Vichtenaar, 5
too sweet with Robitussin-like flavor.

De Koninck, 5
amber color, sweetish, watery.


Bavik Wittekerke, 5
clovey, spiced bite, thin.

 
Boon Kriek, 4
conjures images of Cherry Life Savers. too sweet.


St. Bernardus Prior 8, 8
malty double. i remember it retained the head nicely.


Timmermans Kriek Lambicus, 6
loads of cherry. very sweet.

't IJ Plzen, 6

't IJ IJ Wit, 7
barnyard yeast flavor, crisp malt.


't IJ Zatte, 6
Hefeweizen-like mesh rather than polished beer.


't IJ Columbus, 8
excellent lacing, mild hops on nose, malt backbone. well balanced.


't IJ Natte, 7
weak dubbel.

 
De Bekeerde Suster De Manke Monnik, 6
standard tripel.


De Bekeerde Suster Witte Ros, 6

De Prael Johnny, 6
Belgian Pale Ale seemed to have German influence. little dull though.


De Molen Citra Single Hop, 5
tastes entirely of Citra hops but didn't seem to have especially high IBU's.


Emelisse Triple IPA, 9
imperial IPA that is quite sweet with plenty of hops and alcohol. nicely done.

Ramses Bier Hop, 7
winey nose, oakey finish. swirling yeast thoroughly adds depth to flavor but still watery.

Belgian Beer Trip, Part II

5) Verhaeghe Echte Kriekenbier, 10
Traveling throughout West Flanders, Kelly and I sampled a number of Flanders Red Ale's on our trip. My favorite came at Brugges' Cambrinus Restaurant. This was a classy place with very nice ambiance but unfortunately the staff were very pushy in an apparent effort to turn over tables. Both the beer and dinner menu were pretty classic and we went with a nice cheese board. Beautiful purple color to beer with light body. Fruity, sweet, sour -- bursting with flavor. Delicious and quenching.

4) Cantillon Kriek 100% Lambic, 9
One of the activities I was most looking forward to was our tour of Cantillon. The world's highest rated Lambic brewer, to say Cantillon was a traditional brewer was a massive understatement. Our tour of the facility showed the lengths to which Cantillon would go to keep their beers wild -- ancient equipment, holes in the roof, spider webs throughout. This was a fascinating tour and equally cool, low-key setting to have a couple of beers. The Kriek is bright like Kool Aid and the cherries provide both sweet and sour elements. Wine-like base to beer is still present. As great a beer experience as you can have.

3) Girardin Gueuze 1882 (Black Label), 10
't Brugs Bear is one of Belgium's truly elite beer bars alongside Brussels' Delerium Cafe (which we visited) and Antwerp's Kulminator (which we did not.) Best memorabilia we encountered and had that old pub feel I was looking for. Service was less impressive, but that was hardly unique. Sharp taste that is sour and tart. Most impressed with smooth feel and pitch perfect carbonation. This Gueuze managed to seem both aged and fresh. One of the best, no doubt.

2) Drie Fonteinen Kriek, 10
On day two of our trip we took public transportation out to beautiful Beersel on the outskirts of Brussels. It was a hike but well worth the trip considering we also got a chance to see the impressive Beersel Castle. Drie Fonteinen is a close second to Cantillon in Lambic quality and operates a popular upscale yet homey family restaurant adjacent to its brewery. The best meal of our trip, I ordered the mussels and was not disappointed. We tried several excellent beers but my favorite was the Kriek. A beautiful purple with tinged head, tart/sour element, and delicious sweet note. Having these world-class Lambics on tap was incredibly special.

1) Westvleteren 12, 10
...Which leaves us with the world's number one beer: Westvleteren 12. Westvleteren is a Trappist abbey well off the beaten path, so much so we had to rent a car to get there. While the brewery isn't open to the public, I had read that you could enter by joining this silent order of monks for prayer. Our visit revealed a very simple, tranquil spot... and even allowed us to leave with chocolate truffles made with the mythical 12! Across the street at the brewery's surprisingly modern In De Verde cafe we sat on a patio overlooking the hop fields. A beautiful spot but for the exceptionally slow service, even for Belgium. We had panini's, salad, and ice cream with fresh strawberries. The 12 pours a dark brown and comes in a beautiful chalice glass. Aroma is rich and creamy and anchored by sweet malt. Tastes of raisin and toffee, malt lingers on pallet, and only perceive hint of alcohol at the back. Very smooth and you could read complexity in this beer if you wanted, but in actuality quite simple. Reputation is deserved and so good, I had to order another. The best beer, from the best brewer, on the best beer trip I have ever been on.

Belgium Beer Trip, Part I

This past August, Kelly and I took a vacation to Belgium and the Netherlands, a once in a lifetime trip. As a beer lover, there is no better place to find great beer than in Belgium. With eight days, three cities, and 59 beers sampled, we made the most of it.

It has taken a while to get this post up since I really didn't know where to begin. Ultimately, I opted for a top 10 list, not simply the 10 best beers of the trip, but the 10 best beer experiences of the trip. In a country where ambiance and glassware are as important as the quality of the beer, it only seemed right. Let's begin counting down with the first five:

10) 't IJ I.P.A., 9
't IJ was the best of the three brewpubs we visited in Amsterdam. Spectacular location with the outdoor patio's communal picnic tables spread out underneath a historic windmill. The brewery employs a seldom seen (but thoroughly practical) serve yourself counter, with heaping plates of local meats and cheeses available to nosh on. And as good as the beers were in Belgium, this hop head was definitely craving some IBU's. Hoppy nose, flavor, and very drinkable, this was the best IPA of the trip.

9) Jandrain-Jandrenouille IV, 8
Interestingly, my favorite of the ancient Saison-style came at Brussel's most modern beer bar, Moeder Lambic. Impressive bar and selection, and plenty of sidewalk seating (which is good since it was flipping hot inside...) We ordered the goat cheese plate which was one of the best appetizers of our trip. IV features a huge head with plenty of lacing, fresh nose, and the flavor of yeast and grassy hops.Very nice.

8) Timmermans Gueuze Lambic, 9
Perhaps the biggest surprise of our trip because we were stopping at La Becasse (hidden far down a Brussel's alleyway) more for the ambiance than anything else. And that didn't disappoint either as I wouldn't be the least bit surprised if the bar hadn't changed a bit in the last couple of centuries. I imagine the beer was served just the same way too, in a pitcher called a "panache." This sweetened lambic was absolutely delicious: flavorful, quenching, and drinkable. A great total experience.

7) Evil Twin Russian Roulette, 9
I was going to skip Amsterdam's American beer bar, Beer Temple, since we didn't travel 3,500 miles for a Sierra Nevada. However, I am glad I didn't, because they even managed to get some American microbrews that I have not been able to find in Mass! Seating on the street was a wonderful spot for people watching. Kelly and I shared a bottle of Evil Twin from Denmark, thus named as the brewer is the brother of Mikkeller's head brewer. But here is the amazing part -- they actually copied the concept for my Naughty or Nice homebrew by making it either an IPA or Black IPA! We got the Black one, which is what we were hoping for. Burnt malt comes through first, then hops. Robust by BIPA standards with a medium body. Will buy another if I ever see it again in hopes of trying IPA counterpart.

6) Hanssens Oude Gueuze, 9
Maybe my favorite place of the trip was Brugge's Cafe Rose Red. It reminded me of Portland, Oregon in a way with a low-key, off-beat feel. We sat in a delightful enclosed patio, ensconced in ivy and classy Belgian beer memorabilia. The bottle list was very good, and the two nights we were there I focused on their lambic offerings, which were always served in the traditional basket. Gueuze itself comes in at 6%, with a sharp tang that conjures up images of Sweet Tarts. Keep an eye out for this at elite American bottle stores.

A mixed six of first timers

Clown Shoes Eagle Claw Fist, 7
found on tap at public eat + drink in north adams, a solid beer bar. this hopped up red weighs in at a healthy 8% abv. 

Gulden Draak, 9
pretty sure i have had this before but never wrote it up. dark, sweet, and sour all at once. delightful. 

Harviestoun Old Engine Oil, 8
a dark, malty 6% porter. imagine it would be even tastier on tap, or better yet, nitro. 

Keegan Ales Mother's Milk Stout, 6
one of several milk stout's floating around the states with this name. good not great. 

Oskar Blues Dale's Deviant IPA, 9
big fruity hop flavor in a can! an excellent double, just be prepared to pay for it at $14 for 4 tallboys. much better than their GUBNA. 

Wandering Star Mild, 4
4.3% porter. in my opinion, mild's should be light enough to be sessionable. this was not.

ProPho: Hefeweizens: The Ultimate Warm-Weather Beer

Summer sippers
By JOSH SMITH | May 12, 2011
http://providence.thephoenix.com/food/120505-hefeweizens-the-ultimate-warm-weather-beer/

Too often, summertime beers mean watery, flavorless brews. But there is one style native to southern Germany, which guarantees you don't have to sacrifice flavor for drinkability — Hefeweizens, the ultimate summer beer.

The style is defined by in its name: "Weissbier" is wheat beer in German, and "Hefe" means with yeast. This traditional method of not filtering the yeast produces a beer that is cloudy in appearance and characterized by flavors of banana and cloves. Hefeweizens also typically have minimal bitterness, moderate alcohol, and healthy carbonation. Most commonly these beers are served in an oversized, vase-like Weizen glass and (all too often) with a slice of lemon.

Of course, true Hefeweizens are flavorful enough that they do not need a lemon. This is true of all three of Germany's most popular Hefs. WEIHENSTEPHANER'S HEFEWEISSBIER is the best known. It has an aroma of spicy yeast and fresh grains, and an appearance that is more hazy than cloudy. The taste is bready enough to keep the flavors of banana and clove in their place. Similarly, PAULANER'S HEFE-WEISSBIER NATURTRÜB has a distinctive wheat flavor with noticeably muted hops. FRANZISKANER'S HEFE-WEISSE is the most unique of the three with lemons and cloves rising above the expected flavors of banana and wheat.

The list of quality German Hefeweizens doesn't end there. KÖNIG'S LUDWIG WEISS is dominated by cloves, both in the aroma and taste. With a cloudy golden color and thick lacing, this sure looks great in an oversized Weizen glass! AYINGER'S BRÄU WEISSE, on the other hand, is dominated by a ripe banana flavor, with cloves and tart apples following. JULIUS ECHTER'S HEFE-WEISS is malty enough to feel almost heavy, with very lively carbonation.

But I've been saving my two favorite German Hefeweizen's for last. The extremely lively carbonation of HACKER-PSCHORR'S WEISSE NATÜRTRUB is the first thing you notice, with the second being the bready flavor of the 60% wheat malts. You also get a real juiciness from the banana, lemon, and bubblegum flavors. HOFBRÄU'S MÜNCHNER WEISSE strikes a great balance between flavor and drinkability. Surprisingly clear with a big billowy head, the aroma is fresh and yeasty. Fruit, grain, and a light bitterness adjoin in the flavor with a mouthfeel that is light and gulpable.

In contrast, the conventional wisdom on American Hefeweizen's is that they're rarely true to style. Indeed, with so many subtle flavors working throughout, Hefs are one of the most difficult styles of beer to brew. According to the good people at BeerAdvocate.com, some high-profile beers — HARPOON'S UFO HEFEWEIZEN, WIDMER'S HEFEWEIZEN, and SMUTTYNOSE'S SUMMER WEIZEN to name a few — aren't Hefeweizen's at all, but rather American Pale Wheat Ales. Other offerings from the States may technically be categorized as Hefs, but still have an unorthodox, Americanized take on the style.

That list starts with FLYING DOG'S IN-HEAT WHEAT, a highly-drinkable beer with a strong wheat flavor but decidedly low carbonation. CLIPPER CITY'S OXFORD HEFEWEIZEN calls itself a Bavarian-style unfiltered Hefeweizen, but is noticeably lacking in the big banana flavor you'd expect. BUTTERNUTS' HENNIEWEISSE has a pleasant enough flavor but is lighter in body and more watery than normal. Since it comes in a can, this is especially well-suited for summer-time trips.

Some of my favorite American examples come from the country's larger craft brewers. VICTORY'S SUNRISE WEISSBIER has a fresh nose and pale, effervescent appearance. Banana, wheat, and phenols make this one very tasty beer. Another Pennsylvania-produced Hefeweizen, TROEGS' DREAMWEAVER WHEAT is equally flavorful and sessionable in the true sense of the word with only 4.8% ABV. SIERRA NEVADA'S KELLERWEIS HEFEWEIZEN weighs in at the same percentage and has a taste that hits all the key points: banana, wheat, lemon, spice, and, above all else, cloves. Both flavorful and well put together.

And for what it's worth, three of the best American Hefeweizen's that I've drank were at area brewpubs. So if you are near Portsmouth Brewery or Moat Mountain Smoke House and Brewing in New Hampshire, or Cambridge Brewing in Boston, stop in for a pint. But wherever you find yourself this summer, this easy drinking and flavorful style is worth a try.

ProPho: Merry olde beer

A new look at some English styles
By JOSH SMITH April 13, 2011
http://providence.thephoenix.com/food/118576-merry-olde-beer/

In the increasingly specialized craft beer marketplace, fresh and edgy tends to trump tradition. The headlines are dominated by new brewers, unusual methods, and unique ingredients (I saw a beer made using hemp seeds last week!). So it shouldn't be a surprise that we don't hear much from England's beer scene these days.

This is a shame. Like many from Maine, I gained an appreciation for these beers from local brewers, such as Shipyard, Geary's, and Gritty McDuff's, that make English-style ales. But there's much worth emulating. English pubs are famed for selling beer at proper serving temperature — just below room temperature, closest to that of a cellar. England is also the birthplace of my two favorite beer styles, IPA and Porter, and the Campaign for Real Ale. CAMRA seeks to protect traditional cask-conditioned ales and, with more than 100,000 members, has been called the most successful consumer group in Europe. So yeah, the Brits take their beer pretty seriously.

The best place to start when talking about English beers is with a style you can drink by the frothy mug full: English Pale Ales. Indeed, some of these (BASS PALE ALE, BODDINGTONS PUB ALE) have been very successful in the US. I prefer SAMUEL SMITH'S OLD BREWERY PALE ALE for its deft incorporation of the two most esteemed English hops: Fuggle and Golding. However, I still have to give the nod to their supremely balanced ORGANICALLY PRODUCED ALE, one of the finest organic beers on planet Earth.

But the list of noteworthy English Pales rolls on. MARSTON'S WYCHWOOD FIDDLER'S ELBOW features citric hops and crisp wheat (with perhaps an off-note mixed in at the end), while GREENE KING'S OLD SPECKLED HEN is an unusual Pale Ale for its dark pour and enough toasted malts to give it a hefty medium body. And while I was tempted to dismiss BLACK SHEEP'S MONTY PYTHON'S HOLY GRAIL ALE as another gimmicky beer, it actually has a nice herbal bitterness that is balanced by its bready malt profile.

England knows how to do bitterness too. I've always loved the sessionability of English Bitters and find them to be one of the most under-brewed styles. CONISTON'S BLUEBIRD BITTER is the best known example, with a biscuity malt backbone and fruity citrus overtones. MEANTIME'S INDIA PALE ALE ups the ante with lots of fresh hops on the nose, a silky smooth mouthfeel, and a hint of the 7.5% ABV. That said, there is no mistaking it for an American IPA: bitterness is relegated to the background and the hops mainly just play on your tongue.

English Porters started as a blend of several styles, taking their name from London's street and river porters with whom the style was so popular. SAMUEL SMITH'S THE FAMOUS TADDY PORTER is a good example for its big flavor of roasted malts and dry chocolate. FULLER'S LONDON PORTER also has an unmistakable chocolate aroma and delightfully creamy texture. But my favorite might be MEANTIME'S LONDON PORTER, with a multifaceted flavor ranging from bitter to smoky.

FULLER'S 1845 is a dark beer with some kick to it at 6.3% ABV. An English Strong Ale, 1845 is extremely well-constructed with grainy malts, fruity hops, musty yeast, and buttery diacetyl all playing nice together. GREENE KING'S OLDE SUFFOLK ENGLISH ALE is a blend of an aged Strong Ale and fresh Pale Ale, making it a rather unique Old Ale. Caramel and toffee malts are on display here, with some various dark fruit flavors peeking through.

England has contributed much to the stout style as well. ST. PETER'S CREAM STOUT is heavier than most sweet stouts, with a syrupy texture and healthy dose of molasses. It's hard for any beer to measure up to YOUNG'S DOUBLE CHOCOLATE STOUT, with its velvety texture and enough chocolate to conjure up images of Baileys Irish Cream. Both Young's and Samuel Smith also brew an excellent OATMEAL STOUT, with unparalleled flavor and complexity. And don't forget the formidable SAMUEL SMITH IMPERIAL STOUT! Clearly, there are more than enough reasons to give some of these old styles a try once again.

ProPho: The best of Oktoberfest beer

Falling for an old style
By JOSH SMITH October 13, 2010

The Oktoberfest style of beer actually predates the first Oktoberfest celebration of 200 years ago. The other name by which this ancient style is known gives us a hint of its true roots: Märzen.

In the days before refrigeration, it was nearly impossible to brew quality beer during the hot summer months. Instead, Germans brewed beer for the summer in March (or Märzen) and then stored the beer in cellars and caves filled with ice. The last of these batches were typically consumed in October, in time for the barrels to be reused for fall brewing. Eventually, inclusion of the style in Oktoberfest festivities became a natural fit.

The characteristics of the Oktoberfest/Märzen style were also shaped by history. Beers with higher alcohol levels preserve better and, as a result, Oktoberfest beers typically register a healthy 5-7% alcohol by volume. While a decent amount of hops are also used to help preserve the beer, after aging for three or four months the beer will mellow to have a decidedly malty tilt.

For the best representatives of the style we'll start, of course, in Germany, with a brewery that traces its roots back to Munich in 1417. HACKER-PSCHORR'S ORIGINAL OKTOBERFEST is deep red in color with a husky malt aroma that is distinctly German. The flavor is of nutty and caramel malts, but has a light, silky mouthfeel that allows one to drink another. Another personal flavor is PAULANER'S OKTOBERFEST- MÄRZEN. The toasted malts have a little more heft to them, but a balanced flavor also provides drinkability.

SPATEN OKTOBERFESTBIER UR- MÄRZEN is another widely available German Oktoberfest, albeit a fairly one-dimensional one with a building sweetness. AYINGER'S OKTOBER FEST- MÄRZEN is a little better with malts that taste fresh and crisp, a lighter body, and cleaner mouthfeel. WEIHENSTEPHANER FESTBIER is unquestionably the most unusual Oktoberfest I've had from Germany, with far more bitterness than a typical Oktoberfest. Still an enjoyable beer, but hardly true to style.

But what about the proliferation of American-brewed Oktoberfest beers? Now-adays it seems nearly every craft brewer makes an Oktoberfest, with a great deal of variation across the style. I think PORTSMOUTH'S OCTOBERFEST best follows the spirit of its German brethren with its ability to check the bready malts with some light herbal hops. This helps to create the lightness and drinkability you need in an Oktoberfest. My other favorite is BERKSHIRE'S OKTOBERFEST LAGER with its sweet, slightly spiced nose. Indeed, this seems to aspire to be a pumpkin beer, and a robust one at that with 6.8% ABV! Berkshire is certainly pushing the limits, but I love this beer.

Other options worth picking up include the strong but balanced THOMAS HOOKER OCTOBERFEST LAGER. LEFT HAND'S OKTOBERFEST has a more traditional maltiness, but stops short of being overly sweet. While a step below any of these four, SAMUEL ADAMS OCTOBERFEST, HEAVY SEAS MÄRZEN, and VICTORY FESTBIER are undoubtedly all readily available at your local package store. Move quickly if you haven't gotten your fix of Oktoberfest beers yet — winter warmers are right around the corner.

I would be amiss not to check in about the other exciting fall happening: the first annual Providence Craft Beer Week. Feedback seemed overwhelmingly positive, with events taking place throughout the city the first week of October. I got a chance to try BERKSHIRE'S SOUR/IMPERIAL STOUT BLEND on tap at the Avery, SOUTHERN TIER'S UNEARTHLY DOUBLE IPA at Julian's, and DOGFISH HEAD'S THEOBROMA chili beer at Brown's Graduate Center Bar. Throw in some freebies from the brewers and these were some fun events.

Capping it off was Beervana Fest in Cranston, the most extreme festival I've ever been to. Seemingly every brewer brought their Double IPA or Imperial Stout, many times after having been aged in wine or bourbon barrels. Highlights included BROOKLYN'S '07 BLACK CHOCOLATE STOUT, DUBUISSON'S PÊCHE MEL, and OMMEGANG'S BELGIAN PALE ALE. With speakers and entertainment throughout the night, gourmet food from Julian's on hand, and a pretty respectful crowd, this festival was a joy to attend. Kudos to all the organizers of what we hope will be many more Providence Craft Beer Weeks.

ProPho: Go Global!

Become a worldly beer drinker
By JOSH SMITH September 7, 2010
http://providence.thephoenix.com/food/107966-go-global/

Talk of international beer typically conjures up images of German beer gardens, Belgian monasteries, and pints of Guinness. But where is the rest of the world in this Eurocentric fantasy?

Indeed, with all but a couple of shelves in the international beer aisle devoted to European offerings, you can be forgiven for this limited world view. However, in the age of globalization, beers from exotic locations are enjoying ever greater circulation, including in your local package store and ethnic restaurant.

Leading the way is Asia, where a rise in disposable income has precipitated a meteoric growth in the beer industry. But with only the weak and watery TSINGTAO enjoying any shelf presence in the US, this is one market where China still places second to its neighbors.

At the forefront is Japan, with Rice Lagers as the dominant style. Not as interesting as you might imagine, rice plays the role of cost-cutting adjunct, much like corn for US macro-lagers. KIRIN ICHIBAN, ASAHI SUPER DRY, and SAPPORO PREMIUM BEER are the most commonly seen brands, of which I prefer Sapporo. But if you are looking for more out of a beer than just its ability to wash down wasabi, KOSHIHIKARI ECHIGO BEER is the way to go. Crisp and clean, the light hops pair nicely with the more delicate nature of Japanese food.

Where Japan stands out, though, is the fact that some of its craft beers are available in the US, and not only its most popular lagers. Legendary sake maker HITACHINO NEST is the most recognized with its highly-acclaimed and very unique Witbier, WHITE ALE. While interesting, I personally liked both their tart and yeasty RED RICE ALE, and lively REAL GINGER BREW better.

There are other Asian options beyond the Land of the Rising Sun. Thailand’s SINGHA has a smoothness and balance that makes it ideal to pair with a meal. The Philippines’ SAN MIGUEL DARK LAGER is a similarly well-constructed but maltier brew. And Singapore’s TIGER BEER and Thailand’s CHANG BEER are other easy drinking alternatives. LION of Sri Lanka puts out a macro-lager of its own, but its STOUT has made a name for itself in the craft beer community. A flavorful Irish Dry Stout, this is a beer that can stand on its own merits without being paired with food.

While most of these beers will do the job, when washing down the spice of Indian food I prefer an authentic experience with a couple of good, clean Indian beers. United Breweries out of Bangalore steps up by offering three different beers: KINGFISHER PREMIUM LAGER, TAJ MAHAL PREMIUM LAGER, and FLYING HORSE ROYAL LAGER. Kingfisher and Taj Mahal have some off-notes mixed in, so Flying Horse is my pick. Clearly trying to stand out with a classy bottle replete with tasting notes on the beer, Flying Horse has a more pleasant, multi-dimensional malty backbone.

Now I love Mexican food almost as much as Indian and have worked my way through the Mexican beer scene. I prefer the darker NEGRA MODELO and DOS EQUIS AMBER LAGER for their crisp, dry, refreshing nature. The lighter and more watery MODELO ESPECIAL, PACIFICO, and TECATE come in a distant third through fifth. It should go without saying that you shouldn’t let anyone put a lime in any one of these beers.

As you might expect, African and South American beers are severely underrepresented in the international aisle. The surprisingly good TUSKER PREMIUM LAGER of Kenya is the only African beer that I have been able to find. South Africa, in particular, has some excellent beers to offer the world, such as the sweet and roasty CASTLE MILK STOUT. Someday soon, perhaps!

Similarly, the underwhelming BRAHMA out of Brazil is the only South American beer that I’ve been able to track down. This is a shame since other countries like Argentina are supposed to have solid craft brewing traditions. So whether you are traveling abroad or just down the international aisle of your favorite beer store, take a chance and bring a worldly new beer home with you.

The Ratings Are Coming! The Ratings Are Coming!

Here is a roundup of the new beers I have sampled in the past couple of months. Some overdue complete updated ratings to follow.

Blue Hills Wampatuk Wheat, Score: 7

Caledonian Organic Great Scot Pale Ale, Score: 4

Cape Ann Fisherman's Bavarian Wheat, Score: 5

Cape Cod Hot Blonde, Score: 7

Clown Shoes Black I.P.A., Score: 7

Dubuisson Scaldis Triple (Bush Ambree), Score: 7

Fuller's ESB, Score: 7

Goose Island IPA, Score: 8

Goose Island Sofie, Score: 8

Grand Teton Pursuit of Hoppiness, Score: 7

Kirin Ichiban, Score: 2

Koshihikari Echigo Beer, Score: 4

Les Trois Mouquetaires Imperial Weizen, Score: 5

Manchester Conspiracy Theory, Score: 4

Manchester Emperor Norton's Peppermint Stout, Score: 3

Mayflower Golden Ale, Score: 6

New Belgium Abbey Style Belgian Ale, Score: 9

New England Sea Hag IPA, Score: 9

Paper City Fogbuster Coffee House Ale, Score: 8

Penobscot Half Moon Stout, Score: 7

Piraat Ale, Score: 7

Rogue Somer Orange Honey Ale, Score: 2

Shipyard Wheat Ale, Score: 5

Beer Geek Breakfast & Co

Bayerischer Bahnhof Brau Berliner Style Weisse
Sample -- Ebenezer's Pub, Lovell, ME
dan thought this tasted a lot like a mimosa. with the taste of sour lemon and an almost pulpy texture, it was hard to disagree. each berliner weiss i've had has been very different... and none rival the one i had on tap at full sail with the syrup added. nevertheless... not bad.
Score: 5

Cervesera del Montseny Lupulus

Bottle -- Ron's Liquors, Farmington, ME

first beer from spain. light, hoppy, and enjoyable. scary name for a beer though.

Score: 7

Chang Beer
Bottle -- Thailand Restaurant, Easton
flavor is of grainy and grassy hops, but just barely. what you would expect in an asian macrolager: washed down my green duck curry just fine.
Score: 3

Hofstetten Kubelbier
Bottle -- Ron's Market, Farmington, ME
both my first keller bier and beer from austria. a fascinating beer that is tangy and bitter. enjoyed every minute of this one.
Score: 9

Lion Stout
Bottle -- The Lighthouse, Manchester, ME
i have had lion's lager before, so had pretty low expectations going in. quite good though. lots of dark flavors.
Score: 6

Mikkheler Beer Geek Breakfast
Bottle -- Nikki's Liquors, Providence, RI
dark roasted coffee malt flavor. hops add liveliness to beer. great name, great beer.
Score: 10

Nogne Special Holiday Ale

16.9 oz -- Lighthouse, Manchester, ME

poured into my maine stein glass to cheer on the umaine black bears hockey team. so i can't rate the appearance, but the aroma has a hoppy note to it. burnt malts hit tongue first... although i do taste both the sage and the juniper. an interesting winter warmer. nogne brewed this with jolly pumpkin and stone brewing, so pretty good company too.

Score: 7

Pinkus Mueller Organic Ur Pils

Bottle -- Nikki's Liquors, Providence, RI

an organic german pilsner. only slightly cloudy with primarily bready aroma. fruity taste that is balanced by bready malts. mustiness that i pickup in most german beers is only minor here. spicy hops work stealthily in background. overall, a very tasty, balanced beer.

Score: 8

Ridgeway Seriously Bad Elf
Sample -- Ebenezer's Pub, Lovell, ME
an english strong ale that is fairly light in color. you smell the 9% more than you taste it. malts seem toasted to me, and very sweet. not bad.
Score: 6

Unibroue Maudite
Bottle -- Prezo Grille and Bar, Milford
malty aroma. robitussin / dark fruit flavor. very lively. accompanied my sushi pretty well i thought. dan was less impressed, calling it "simple." suppose i am a simple guy.
Score: 8

ProPho: Irish Ayes

Don’t go green on St. Patrick’s Day
By JOSH SMITH March 10, 2010

http://thephoenix.com/Providence/movies/98396-irish-ayes/

Beer comes in a rainbow of different colors, but green is not one of them. Unless it's St. Patrick's Day, of course.

For craft beer drinkers, this is one of several inherent tensions with St. Patrick's Day, one of the biggest drinking days of the year. (Believe it or not, the single biggest drinking day comes the day before Thanksgiving, when all of those college students and extended family return home for the holidays.)

Generally, those who are all about the big drinking holidays and craft beer drinkers are at odds philosophically. Whereas many St. Patrick's Day revelers drink to get drunk, craft beer aficionados drink for the beer, the camaraderie, the experience. This seems a surmountable obstacle though, since we too can enjoy a good party with a sessionable craft beer now and then.

Fortunately, there is no shortage of highly drinkable beers to choose from coming out of Ireland. That number just grew a little bigger when STRANGFORD LOUGH BREWING started contract brewing out of the recently closed Buzzards Bay facility in Westport, Massachusetts. Their beers tend to be on the lighter side, with the LEGBITER ALE producing a nice, spicy hoppiness.

Now the Irish have contributed two major styles to craft beer, starting with Irish Red Ales. The style tends to be sweet and malty, with SMITHWICK'S, MURPHY'S IRISH RED BEER, and O'HARA'S IRISH RED as the most recognizable brands. The strong maltiness usually prevents me from drinking more than one red at a time, but a pint of Smithwick's is a perfectly reasonable option this St. Patrick's Day.

Of course, what Ireland is known for is its easy-drinking stouts — not a bad thing in this age of heavy and high-alcohol imperial stouts. Foremost is GUINNESS DRAUGHT, which is measured as the gold standard for many beer drinkers. While I have to disagree, Guinness knows what it does, and it does it very well: appearance and drinkability. That cascading nitrogen pour is a thing of beauty, perfectly framed with a billowy tan head. The nitro pour also imparts an unmistakable creaminess, making the beer silky smooth and easy to gulp down.

Ultimately, though, Guinness is too watered-down for my taste and the malts are kind of sour. Essentially, this is a light stout. If you're looking for flavor, try GUINNESS' EXTRA STOUT, with its bold coffee taste and astringent bitterness.

Guinness doesn't have a monopoly on Irish Dry Stouts, though. MURPHY'S and BEAMISH both put forward strikingly similar light stouts, albeit with slightly more roasted flavor than Guinness. Given my druthers between the Big Three, I pick Beamish for its note of chocolate malts. And O'HARA'S IRISH STOUT belongs in another class altogether, both for its world-class flavor and the fact it doesn't use a nitro pour like the other three.

Sacrilegious as it may be, I can think of several American brewers that do an even better job with the style. NORTH COAST brews their OLD #38 STOUT with a strong coffee taste and accompanying bitterness. AVERY'S OUT OF BOUNDS STOUT is almost equally well-brewed. Closer to home, Maine's SHIPYARD BLUE FIN STOUT has just as much flavor, with a balance that makes it very sessionable.

But let's close where we began, with that business of green beer. Though it may be fun and festive, dentists say those dyes can turn more than your beer green. The acidity present in beer softens the enamel in your teeth enough to make them especially vulnerable to penetration by these unnatural dyes. You've been warned.

Albeit mildly alarming, as a beer geek, my bigger concern is how adding food color tampers with what is an intentional creation by the brewer. In much the same way, I don't approve of bartenders floating blueberries in beer; one time I even saw a huge wedge of watermelon put on the glass!

Perhaps I'm being a little severe, but green beer is a definite pass for me this St. Patrick's Day. However, Smithwick's, Beamish, O'Hara's Irish Stout, and Shipyard's Blue Fin get the green light in my book.

Some amazing Belgians

In preparation for a trip to the #1 beer bar in the world, I am starting to fill in the numerous gaps in my Belgian beer knowledge. Expect for a few more of these entries upon my return from Ebenezer's. Lovell, Maine, here we come!

Lindemans Kriek Lambic
Bottle -- Blanchard's, Brockton
"malt beverage with black cherries added." well, that makes it the most expensive malt beverage i have bought. has a pleasant sourness that i am starting to really enjoy in my beers. i liked this quite a bit better than their framboise lambic.
Score: 8

Orval Trappist Ale
Bottle -- Luke's
fascinating billowy head. smell is very funky, acidic, tart, and wine-like really. one of most unique aromas i have ever encountered. flavor is much softer than expected: lemon, tart, and phenolic. incredibly smooth. the kind of beer you could write a 1,000 words on, no problem. but i will spare you and just say you have to try it.
Score: 9

Saison Dupont
Bottle -- Luke's
different sort of yeast for sure, but tasty. lots of flavors happening here, which makes for a very bold beer. refreshing too.
Score: 8

St. Bernardus Abt 12
Bottle -- Luke's, Rockland
this quad comes in at #24 in the world, according to beeradvocate. cherry-alcoholic smell lasts from start to finish. dark fruit, vanilla, and alcohol, but i actually enjoy the taste of it. a beer that lives up to the hype.
Score: 10

St. Bernardus Witbier
Bottle -- Luke's
beautiful pour with good ammount of carbonation. spicy with a dry yeast. very crisp -- one of the things i like best about witbier's. this beer inspired me to brew a wit next. two perfect scores in a row... that is impressive.
Score: 10

St. Feuillien Tripel
750 ml -- Maine
i was starting to become biased against tripel's for its in your face alcohol levels and sometimes heavy maltiness. this was a tripel how it was meant to be though: bright gold with a thick head, spicy, bitter, and fruity (in that order), and light drinking. excellent.
Score: 9

Trappistes Rochefort 10
Bottle -- Cork's, Mansfield
another quad that comes in at number 18 overall. lots of dark flavors: plums, raisins, and caramel malts. drinks pretty smooth too. warming alcohol takes its toll. gotta say, i preffered st. bernardus' abt 12...
Score: 8

Westmalle Trappist Tripel
750 ml -- Luke's, Rockland
fruity, yeasty flavor. 9.5% abv is well-placed. chalky mouthfeel makes a real impression, very textured. as good as advertised.
Score: 10

European beers

Most of this latest round of foreign beers came from two very different beer drinking experiences. The first was the closing of The Jury Room in Quincy, which I posted about earlier. I got some pretty amazing beers for $3 each, but let's just say the quality was a little lacking. Whereas, when visiting my sister in Washington D.C. we went to an excellent Belgian beer bar / restaurant called Brasserie Beck. Proper glassware, serving temperature, you name it. So it goes.

Anyways, some pretty amazing beers on this list once again. Can you believe I hadn't tried La Chouffe yet? Unibroue La Fin Du Monde? Chimay Blue? Crazy. One of the joys of waiting to get into foreign beers, I suppose. Let's do this.

Affligem Blond
Bottle -- Brasserie Beck, Washington, D.C.
leaves wall of lacing on chalice... yeasty aroma with solid spiciness and pale malts in flavor. easy to drink. very good.
Score: 8

Chimay Grand Reserve (Blue)
Bottle -- Jury Room, Quincy
served in chimay chalice. malty with dull edge to it, and slightly sour flavor. taste alcohol but only in subdued way. didn't blow me away as expected... which is sure to rile dan up. so it goes.
Score: 7

Harp Lager
Tap -- Fenway Park
brewed by guinness. as watery as you would expect. not really offensive or anything, but plays a role all too similar to bud light.
Score: 2

Houblon Chouffe Dobbelen IPA Tripel
Bottle -- Jury Room, Quincy
i was surprised to come home and see on beeradvocate that this beer has actually been rated more than what i thought was the better known la chouffe. anyways, it was served to me almost frozen, but after the wait i got some big piney and sweet hops on the nose. bready malts check in to taste as well, wrestling with the hoppy bitterness. taste hint of alcohol too. fantastic notching on glass too. nice.
Score: 7

La Chouffe
Bottle -- Brasserie Beck, Washington, D.C.
poured into tulip glass... billowy head... yeast is fruity with well-placed spice, medicinal. thought this was fantastic, and significantly better than their ipa.
Score: 9

Troubadour Obscura
Bottle -- Brasserie Beck, Washington, D.C.
a "mild stout." taste all of 8.2% abv, and something that is close to burnt hair... hops play on tongue more than factor in flavor... very textured. hil and franklin thought this was closer to a brown ale, something that has a degree of truth to it.
Score: 6

Unibroue La Fin Du Monde
Bottle -- Jury Room, Quincy
drank this out of a water glass... after i had to ask for a glass. i mean, come on. opaque golden-peach color... great head produced on pour with a definite liveliness to mouthfeel... fruity and spicy, with no sign of 9% abv... flavor starts sweet and finishes slightly sour... almost gave this one a 10.
Score: 9

Weihenstephaner Kristall Weissbier
Bottle -- Luke's
billowy head, pale color... saison yeast nose... tasty yeast and fruit. sweetness is only thing that prohibits this from being uber-sessional.
Score: 8

India's Big Three

I love just about any kind of ethnic food, but Indian may be my favorite. And with a decent amount of spice, you need a couple of good clean beers to wash it all down. With that in mind, I thought we would put the Big Three Indian Beers head-to-head here. All three beers are owned by United Brewers, a large conglomerate out of Bangalore with over a dozen breweries.

Kingfisher Premium Lager
Bottle -- Punjab Cafe, Quincy
contract brewed in new york, kind of ironic. green bottle with bright label. off-putting initial flavor that i equated to licorice (while others on beeradvocate thought it was more of a metallic flavor...) eases to a more typical grainy/grassy beer though. can't say i enjoyed it.
Score: 2

Taj Mahal Premium Lager
22 oz -- Punjab Cafe
not exactly an appetizing pour with thin head and pale color. has that odd cooked vegetable smell / flavor found in some beers. mostly grainy with some crisp bitterness. washes down spice of indian food well enough, but not something to get excited about. i actually bumped this up a point from the taj i had while in india...
Score: 3

Leader of the pack:
Flying Horse Royal Lager
22 oz -- Punjab Cafe
rated this beer back in may, but here was the gist: "a lager from india. nice looking bottle actually, with date brewed and tasting notes on beer. taste is of light malts, grainy cereal or even corn." definitely my favorite of the big three indian beers.

Score: 5

Some far flung beers

Let the flurry of posts continue! I've got to pack them in before putting up some long overdue complete rankings. Anyways, pretty interesting list here. Relatively widely available too.

Brasserie Dieu Du Ciel Peche Mortel
Bottle -- Lighthouse, Manchester
#17 beer on planet earth according to beer advocate. i have been especially curious about this beer since one liquor store managed to sell my dad on it, even though a small bottle sells for $6. he absolutely hated it. my guess was it wasn't all that terrible. sure enough, beautiful pour and rich coffee smell. taste is quite sharp, with burnt coffee and an acrid bitterness kind of duking it out from start to finish. very complex, interesting beer. no offense dad, but this is definitely a keeper.
Score: 8

Craigmill Fraoch Heather Ale
Bottle -- Luke's
a scottish gruit, with heather flowers taking the place of hops. aroma is of bread and fruit. heather tips do play on mouth like hops. very fruity, light, and drinkable. lovely balance. i will get this again.
Score: 9

Hitachino Nest Red Rice Ale
Bottle -- Luke's
a belgian strong pale ale from japan. unusual appearance that you might find in a grapefruit juice. tart and spicy aroma. flavor is tart and yeasty, with an undefined something that i suppose could be cooked rice. well enough brewed.
Score: 7

Lindeman's Framboise Lambic
Bottle -- Luke's
i passed this around to my family after a lobster feed up in maine. like a digestief, or something. has the qualities of raspberry puree really. extremely sweet and tart, just like the fruit itself. carbonation is strong enough to make me think of a sparkling cider. i think you could pour this as a sauce on vanilla ice cream and it would be pretty good. yeah, i think i could find a use for this beer... the rest of my family wasn't so convinced.
Score: 7

Van Steenberge Monk's Cafe Flemish Sour Red Ale
Bottle -- Luke's, Rockland
my first flanders oud bruin. apparently this belgian brewer makes this beer specifically for a bar in philly. interesting. pours a reddish brown with sour smell of rhubarb. fascinating flavor that manages to give you cherries that are both sour and sweet at the same time. came on way too bold for my taste, but well worth the try.
Score: 5

The Best:
Chimay Premiere (Red)
Tap -- Victory Cigar Bar, Sudbury
i had this legendary beer for the first time at dan's favorite cigar bar. i've got to say, it paired absolutely perfectly with my cigar. (perhaps dan would be willing to talk a little more about what kind of beers work best with cigars -- whether it be a short post or in the comments section below...) as for the beer itself, beautiful hazy pour into chimay chalice. steady carbonation. spicy, phenolic nose. in addition, both malts and fruit build solid profile in middle of taste. smooth doesn't begin to describe. you could write a book about what is going on in this beer. one of those perfect beers.
Score: 10

Wedding gifts

So guess what my favorite wedding gifts were...

Grado Plato Chocarrubica
750 ml -- Portland, OR
a wedding gift from kathryn... because she read that i hadn't tried an italian beer yet! why aren't the rest of you reading that closely?! sadly, this one didn't really work out. exploded out of the swing top-bottle, with ever rising head. smell starts hoppy, but gives way to an odd soft cheese aroma. taste is not good: think robitussin... or rubber. something must have went wrong here; i think i got a bad bottle...
Score: 1

Hook Norton Hooky Gold
16.9 oz -- RSVP Discount Beverage, Portland, ME
poor nate really had to search to find some beers that i had not tried yet. going the import angle was very wise. but i digress. almost clear golden with measured head. smell is unique: wheat, earthy hops, and... plums. huh, that was unexpected. grassy hop bitterness ontop of wheat. crisp, clean, and light. fits what you are looking for on a summer evening.
Score: 7

St. Ambroise Oatmeal Stout
11.5 oz -- RSVP Discount Beverage, Portland, ME
oatmeal stout from quebec. struck more by creamy tan head than anything else on pour. burnt coffee, alcohol, and sour earthiness (good though...) bitterness blends very nicely with rich roastiness in flavor. lively, with bitterness that is almost biting on mouthfeel. a very nice beer.
Score: 9

Wynchwood Fiddler's Elbow
16.9 oz -- RSVP Discount Beverage, Portland, ME
being from england and having cartoon elf's on label, i thought at first this might have been the infamously overrated bad elf. it was not. very hazy. smell is sweet biscuits. flavor is of wheat and faint citrus. nice mouthfeel. funny aftertaste. didn't excite me.
Score: 5

International Hour

Yup, more international beers to report back on already. Get used to it -- the times they are a changin'. This is a domestic beer blog no longer.

Flying Horse Royal Lager
22 oz -- Punjab Cafe, Quincy
a lager from india. nice looking bottle actually, with date brewed and tasting notes on beer. taste is of light malts, grainy cereal or even corn. served role well of washing down the spice of chicken tikka masala.
Score: 5

Franziskaner Hefe-weisse
Draft -- Pour Judgement
starts with funky yeast found in many german beers that i just don't like... lemon, cloves, rise above other expected flavors (banana, grain...) light bodied. not my favorite.
Score: 4

Fuller's London Porter
Bottle -- Gordon's, Waltham
unmistakable chocolate aroma. flavorful malt profile. creamy texture. a very nice porter; the hype is justified.
Score: 8

Meantime IPA
Bottle -- Lighthouse Wine & Seafood, Manchester, ME
pours straw/copper color with tight, bubbly head. lots of fresh hops on nose, with some sugar and grain in the background. differences with american ipa's are immediately apparent: hops are relegated to the background, playing on your tongue. quite sweet and you can taste the alcohol, but not 7.5% worth. light, silky smooth, very sessionable. a refreshingly unique ipa.
Score: 8

Young Double Chocolate Stout
Bottle -- Blanchard's, Brockton
very chocolatey aroma with some vanilla... closest to bailey's. charred malts, vanilla, and semi-sweet chocolate (in that order.) as velvety as you would expect. surprisingly, this had some of the sour earthiness characteristics of my failed oatmeal stout...
Score: 7

Doing Belgian as well as Belgium?

I think this is a really interesting list of Belgian-style beers. Five of them (Chimay, Delirium, Duvel, Hoegaarden, and Leffe) are from Belgium, and among the best known beers in the world. The others come from Lost Abbey and Jolly Pumpkin, who in my mind, are in that elite class of Belgian-style brewers that call the US home (alongside Allagash and Ommegang...) I'd argue that any of these four US brewers can hang with the big boys of Belgium... agree or disagree?

Chimay Triple
Sample -- Great Lost Bear, Portland, ME
for a beer like this, you really can't write a review off of a sample. so here are a couple of initial thoughts. hazy with steady carbonation... honey sweet malts, fruity hops, yeastiness in both aroma and flavor. lot of complexity here. liked my first impression very much.
Score: 9

Delirium Tremens
Sample -- Great Lost Bear
no missing this one with its famous pink elephant on the label. big lacing on the pour. wheaty base is accompanied by fruity esters and even a little pepper. alcohol comes big here, so be ready for it. another beer that deserves more than a sample.
Score: 8

Duvel
Bottle -- Loco Restaurant, Easton
i have been looking forward to this beer for some time... and yet it still surpased my expectations. very light colored pour with amazing thick head that covers the entire glass on its way down. smell is fruity with measured yeast and spice. and what a tasty yeast strain! fruit, grain, spice and alcohol all register. light, crisp, and lively. fantastic!
Score: 10

Hoegaarden Original White Ale

Sample -- Battleship Brewhouse, Fall River

a witbier that has the light and cloudy appearance you would expect. aroma is of funky yeast and lemon zest. flavor is very spiced, but yeast is held in check. citrus grants nice drinkability.
Score: 6

Jolly Pumpkin Oro de Calabaza
750 ml -- McKean & Charles, Waldoboro, ME
my first biere de garde (that i can think of) and my first offering from jolly pumpkin, all of which is very exciting. seriously overcarbonated, as it doesn't stop boiling over. spice and white wine grapes on nose and dry texture also of white wine. extremely tart. alcohol is well placed. fascinating beer that has just a few too many white wine qualities for me.
Score: 7

Jolly Pumpkin La Roja
750 ml -- McKean & Charles, Waldoboro
a wild ale -- what a cool style name. dan points out label is a little ridiculous with the kitten pirates and all... smell of sour patch kids candy and red wine... flavor is hard to put a finger on -- watermelon and quite oakey... chalky, very fizzy mouthfeel... very interesting and i liked it.
Score: 8

Leffe Blonde
Sample -- Great Lost Bear
clear golden pour. smell is yeasty, but also of fruity bubble gum. syrupy, candy-like sweetness in taste is way too much for me. very light and clean... to the point of dumbing down this classic belgian style. a disappointment.
Score: 4

Lost & Found Abbey Ale
Bottle -- Luke's, Rockland
reddish body with aroma of sweet alcohol and hops. could swear this was a barleywine. nice floral hop flavor and smooth. nice.
Score: 7

A couple of post-St. Patrick's Day thoughts

1) Are there any good Irish beers available in the US? Seriously, let me know if so. And, no, Smithwick's doesn't count, Eric.

2) If forced to choose between the big three Irish dry stout's I think I would pick Beamish, then Murphy's, then Guinness.

3) Irish food simply isn't good.

Here are my thoughts on two more of the widely available, subpar Irish beers available around here. (And it is worth noting that I enjoyed each of these beers: Beamish for St. Patty's and Boddingtons last weekend for my brother-in-laws 40th birthday.)

Beamish Irish Stout

Nitro can -- Blanchard's, Brockton

the third big irish dry stout. flavor is roasty with slight chicory taste. a little sweeter with bitterness also registering. still watery, but i would say i prefer this to the alternatives...

Score: 5

Boddingtons Pub Ale

Tap -- Billy's Tavern, Thomaston

an english pale ale. sweet malts with light hops. seemed like a strong beer alongside smithwick's. kind of liked it.

Score: 5

Guinness vs. Murphy's

Guinness v. Murphy's. This is a choice that happens all too often when drinking in and around Boston. And there are a lot of people out there that love both of these beers (and Beamish too)... but I am not one of those people. I am sure it is sacrilegious to say so, but let me just say that many American brewers do a much better job with Irish dry stouts. But that is a question for another day. Right now, what do you choose: Guinness or Murphy's?

Guinness Draught
Nitro can-- Blanchard's, Brockton
while i am not a guinness fan, i will say that i do love that cascading effect from the nitro pour... so cool! aroma is pretty good with sweet roasted malts filling your nose. roasted malts in flavor are paired with bitterness... which quickly fades to bland wateriness. creamy enough to chug though. ultimately guinness is a watery, ridiculously overrated beer.

Score: 4

Murphy's Irish Stout
Nitro can -- Blanchard's, Brockton
"ingenious floating draughtflow" inside can creates creamy off-white head you expect to see in an irish stout. smell is of sharp java, sweet malt, and bitter hops. taste is heavily burnt malt, earthiness, and some bittering hops. dry mouthfeel and still fairly watery, but much more flavorful than guinness.
Score: 5

When-Trapped-In-One-Of-Boston's-Ubiquitous-Irish-Bar's-I-Would-Prefer-To-Drink: Murphy's Irish Stout