Ladies and gentlemen, I present to you a brief summary of a beer that I poured down the drain:

Pyramid Apricot Ale
ABV: negligible.
IBU: who cares?

No head. More bubbles than a pint of Coca-Cola. The nose is made up of a sickly apricot aroma and nothing else. And if it does not smell like apricot-flavored cough syrup, it sure tastes like it. There are some hints of hops on the finish, but the malt is nowhere to be seen. The taste bugs me the most. If Robatussin wanted an apricot flavor, they would call up Pyramid Brewing Company if they haven’t already.

Do not drink this beer,
Mr. Sober

I was recently in the Outer Banks, North Carolina and decided to pick up a few local brews. One of the beers that stuck with me was Cottonwood’s Low Down Brown, a delicious, earthy ale that was surprisingly similar to Dogfish Head’s Indian Brown… which is absolutely a complement.

I remember barely seeing my fingers through the dark brown liquid in my glass. Brown ales are a versatile style, ranging from dark and musty to light-colored and somewhat sweet. This was the former. Any brown ale is usually easy to drink. In fact, you might be turned off by Cottonwood’s drinkability (it is very carbonated) and the fact that although a small lacing hangs on to the rim of the glass, there is barely any head on this beer. However, if you are in the area, I suggest you try Low Down Brown, because the nose is perfect.

I know it is hard for some people to get excited about the “nose” or “aroma” of a beer, but despite whatever complicated layers lie in the boquet, sometimes the smells of a brew are just awesome. Take Cottonwood’s for example: the aromas are earthy like some of the malt was extracted from mushrooms and decomposing leaves instead of oats and barley. I’m serious. If you hiked into the part of the forest where no man has gone before, layed down in the dirt, next to the fallen trees and dewy undergrowth, and took a long sniff in with your nose, you would get what I’m talking about here. The smells add a hell of a lot of character to this beer.

Not to say that Low Down Brown does not have flavor. The earthy aromas are justified by deep malt character, and there is a soft, licorice finish that peeks in at the very end, although not nearly as much as in Dogfish Head’s Indian Brown. Speaking of which, if you want a hopped-up version of this beer, try DH’s brown ale from Delaware. If you’re more of a subtle-appreciation guy like me, this will do just fine.

Drink well,
Mr. Sober

Alright. It is time to get back down to some good American brews. First up is Smuttynose Portsmouth Lager from New Hamphire. If you are unfamiliar with the brewing company, I strongly suggest you pick out a couple of their drinks, particularly their Robust Porter. Smuttynose is known for making full, interesting beers for a very reasonable price.

This one is a bold, honeybrown color with a fluffy head and a yeasty nose. It has a typical lager taste up front with maybe some yeast spice, but what is interesting is its surprising maltiness. This is on the heavier side of the lager family. The aspects that sell this beer for me though is the excellent mouthfeel, which is soft and pillowy, and a very buttery finish. Plus, like most lagers, this is easy to drink. And the bottle artwork is just cool.

Unfortunatley, Portsmouth Lager is being discontinued. There will still be a few on the shelves for the next month or two, so if you thirst for a full-bodied lager on a hot afternoon, go to your local store and pick one up before it is forever gone.

Drink well,
Mr. Sober

The second to last beer I had in Aruba was a surprise. In the states, I had only seen Leffe Blond, a budget Belgian summertime ale that doesn’t try to do too much (but accomplishes what it attempts to do very well). Here was a triple, the biggest Belgian style there is, and it was brewed by Leffe. I had to try it.

There were some very interesting notes up front. The color was a cloudy yellow and there were lots of cloves on the nose. To taste, it was very spicy, sweet and sour, and had cloves hitting hard from the beginning. This gave way to a sloppy, alcohol finish that I did not like, but I would not say that it destroyed the beer either. Overall, this was too sweet for me upfront. Luckily, I had another surprise waiting for me…

Leffe Brune Dubbel
ABV: 6.8%
IBU: Unknown; Relatively High

That’s right! My last beer in Aruba was a Leffe Dubbel, which thankfully was worlds apart from the Triple. The nose was full of yeast and spice. It also smelled a little sour, but this did not carry over to the actual taste. Softness dominated this beer, which was low-key in the creative flavor department, letting the malts speak for themselves. There were a lot of rich, earthy undertones that led the charge to a finish of cardamine and (a few) cloves. I was very happy with this performance. I later found out that this is available in the United States while the Triple is not… works for me!

Drink well,
Mr. Sober

I tend to avoid fruit beers because they are generally too sweet and get old after the first few sips (Lienenkugel’s Berry Weiss comes to mind). The Belgian Kriek is different. Brewed with wild yeast in a process called “spontaneous fermentation,” these Belgian beers get their strength from the windows and doors of the brewery being wide open, letting natural, airborne yeast from outside settle into the early beer. This method takes patience and practice, but the results can be both ravishing and unexpected, especially with the gallons of fresh raspberries and cherries added into the brew.

Belle-Vue Kriek is an interesting blend of flavors. The nose is more yeasty and bread-like than fruity, which to me is a good sign. After inspecting the mouthfeel, the first thing you get is the fruit; cherry flavors come out of the woodwork the second it hits your tongue. This is countered by a tart midpalate, a touch of sourness that compliments the fruit really well. The yeast also impart some flavorful undertones that appear now and again throughout drinking. Needless to say, I really enjoyed my experience with Belle-Vue. Hardcore Kriek drinkers shy away from it because its yeast effects are at a minimum comparitively (it is also produced by the InBev beer giant), but I found it to be a very refreshing beer for the summer, with its fruit sweetness subdued by complex emotions. My kind of beer.

Hoegaarden Grand Cru
ABV: 8.7%
IBU:

You know that sour Belgian beer everyone warned you about? Well, I found it. I can appreciate how dry sourness can be an art form and can be the best of the best as far as some people are concerned, but for me, this was the first beer in years that I have poured down the drain. Definitely not my beer. Do not confuse this with the Hoegaarden Wit that everyone drinks in the states (basically a pumped up Blue Moon), Grand Cru is a monster of its own.

So why did I put this up here? Let’s talk tastes for a moment. It is a simple truth that what aspects of a beer appeal to some drinkers are the very same things that turn others away in disgust. That is partly why so many people in the U.S. decide that they are not into beer, because they think that “beer” is the countless tide of cheap, pale lagers: Miller, Budweiser, Coors. Others dive into it right away, but I did not think I enjoyed beer until I had my first brown ale.

Anyway, I digress. The point is that there hundreds of different styles of real beer out there and this means two things for you. One, that you should not keep buying and drinking something because you think you will like it eventually. And two, that you should always keep trying new beers. Not only will you learn more about your tastes and what best quenches them, but you will run into some surprises along the way.

Here’s a question of the day: what beer got you into beer? You know Newcastle Brown Ale? That got me into Guinness, German Hefeweißen, and beyond.

Drink well,
Mr. Sober

Balashi
ABV: 5%
IBU: Low
Arubans pride themselves on their water, and rightfully so. It all comes from the sea, through one of the world’s largest (or perhaps the largest) desalinization plants. The result is a fresh, soft water that provides the backbone to this beer. Balashi is refreshing — especially in 90 degree heat — and it has a buttery aftertaste that keeps it from being your average pale lager. With that said, this is the beer to drink in Aruba, and after the fourth or fifth one on the trip, the magic wore off.

Polar Pilsener
ABV: 5%
IBU: Lower.
The national pilsener of Venezuala is the second most common beer in Aruba, beating out Amstel, Heineken, and Budweiser. I really don’t understand why; this was straw water. It does not put anything past the line drawn by the cheap, domestic beers here in the States. I quickly switched over to Balashi and Amstel.

Guinness Foreign Extra Stout
ABV: 7.5%
IBU: Delicious
Guinness exports the basic wort (beginning stage of beer) of its product to projects across the globe, letting the local breweries add their own touch to the basic recipe. This means that Foreign Extra varies in alcohol content, bitterness, and flavor depending on where you get it. In Jamaica, for example, a smoother, lighter version with 6.5% alcohol is offered. The one I had in Aruba is the more common, 7.5% ABV. My impressions were all favorable. Foreign Extra is basically a stronger, fuller version of the Guinness Extra Stout we are so familiar with. There is nutty chocolate on the nose and a little more bitterness than usual, as well as heavier chocolate and hop flavors. To me, this is what Guinness is supposed to be: the smooth, dry stout that epitomizes the style.

I really would like to find out the IBUs for these. If you have any specs on these beers or maybe on a homebrew clone, your comments would be appreciated.

Drink well,
Mr. Sober

Oskar Blues Brewing is all about big. Their pale ale is more like an IPA, and their intense imperial stout is more like a double imperial stout (if such a term existed). Even more eye-catching is that with these fellas, everything comes in a can!

Why put good beer in a can? Based in Lyons, Colorado, the brewers discovered two things. First, that modern aluminum cans do not impart any flavor on the beer, because of an interior coating, and second, that can help defend against oxidation from the sun. This means that hikers, cyclists, and general outdoorsmen (and women) can enjoy beer without limiting their activity.

So let’s get into Dale’s Pale Ale. It has a wealth of citrus sweetness on the nose, a clear sign that this is hoppier than your average pale ale. With the first sip, I found hops to be very present with just a touch of sweetness up front. The juicy bitterness rages for a moment, but it eventually cools down to a satisfying, dry finish. Also interesting is that there is a solid malt backbone to this beer, which ups the ante in terms of complexity and balance. Hop-wise, think of this as an Arrogant Bastard turned IPA; there is a similar hop combination, although the maltiness is more akin to Dogfish Head’s 90 Minute. Dale’s Pale Ale is a very enjoyable experience (in a can!) if you are looking for a good IPA that doesn’t get so lost in its hops that it forgets its malt roots. I picked up a six pack for $10.

I highly recommend any Oskar Blues product. They only produce a few styles of ale, along with the new “Little Pils,” but they do them well. I challenge you to throw aside any previous conceptions you have had about beers in cans, and take the plunge with Gordon, Old Chub, Dale, or Ten Fidy. They will treat you right.

Did I mention this beer comes in a can?

Drink well,
Mr. Sober

There are two beer types in the world: lagers and ales. The difference is that lagers use bottom-fermenting yeast, which settles on the bottom of the wort when brewing, and ales use top-fermenting yeast, which (surprise) settles on the top. Also, lagers ferment at a much colder temperature than ales, releasing traces of sulfur that over a period of weeks integrates into the beer and makes it crisp or clean. Anchor Brewing Company’s Steam Beer or California Common is a funny example of a beer that has no home in either category.

Way back in the day, blue collar brewers in 19th century California wanted to create  beer, but had little access to cool water or ice. As the story goes, they fermented lager yeasts at warmer (ale) temperatures. This process produced a very effervescent (meaning bubbly) beer with unique characteristics that unfortunately was almost lost in the modern market. Then, Anchor Brewing came along, picked up the last remaining brewery that was producing California Common beers, and started a revival. Today, it is the company’s flagship beer, earning a great deal of success next to their Liberty Ale and their robust Porter.

Out of this unique brewing process comes a session beer that goes well with pretty much anything. It pours a beautiful amber (one of the prettiest beers I’ve seen) with a small, fluffy head, and the nose is full of yeast and minerals. Now for the drinking: the first thing I notice is the big, buttery mouthfeel, like the slickness on your pallet after finishing a good piece of toast. The flavor is biscuit-like with some bread or cracker components. There are hops here too, coming through in the middle, but really shining either right before or right after swallowing. Anchor Steam is very carbonated and very drinkable. Expect to put a few of these down in a session.

My experience with this unique beer was very refreshing. In a nutshell, it has a lot of different components to enjoy, but it doesn’t ask to be sipped. The price can vary widley depending on where you go, so do some window shopping before you pick up a six. I got mine for $8.99.

Drink well,
Mr. Sober

Yes, it is that time of year again when people flock from across the globe to the nearest meeting of sand and water. What does this do to beer? Under the heat of the sun, you might find yourself eyeing a refreshing “cold one” rather than a thick, oily porter. Summer is the season of lagers, hefeweizen, and helles: the light beers that satisfy. This is a whole different world for beer: the normal rules don’t apply. So no matter how cheap, mass-produced, or different it is, what is your favorite beach beer?

You may be familiar with Sierra Nevada, because of their abundant Pale Ale, which can be found almost everywhere and is very satisfying. From the same company comes this “extra IPA,” a citrusy, juicy hop-attack that falls somewhere between an IPA and a double.

The nose is full of citrus and pine, and the color is a bold amber. To the taste, this beer is bitter with oranges and possibley grapefruit. It is expertly balanced, with a good malt backing — even some sweetness — holding everything together. The texture is a little harsh, but I like it that way; a bitter IPA should let you know you are drinking it.

All together, this is a very solid IPA from Sierra Nevada, especially for hopheads. Do not confuse this with their regular India Pale Ale (which I think is taking a break right now), because the Torpedo has a lot more body and hops to contend with.

Drink well,
Mr. Sober