I think the part of my brain where names are stored, is missing. Or at least severely compromised.
I could know someone my whole life, and suddenly completely blank on their name. Picture lots of blinking, and “uuuuh [awkward silence] uhhhhhh.” This is one of my many deficiencies. The same thing goes for the names of other things, like beers. There are just so many delicious craft beers these days that my brain is unable to hold on to all of them. Anyway, due to my namesia, I thought it would be a good idea to start documenting in written form about my favorite beers of the moment. That way, when someone asks me, I can at least look it up.
Consider this a “monthly favorites” post. These beers could not be more different, so I’ll just go ahead and start with my newest discovery:
Ballast Point “Victory at Sea” A coffee vanilla imperial porter. My oh my. I tend to like big, hoppy beers and this is nothing like that. It is, however, amazingly delicious. It is all at once smoky, vanilla-y, and completely drinkable at 10% ABV. It’s one of those beers that after the first sip you just know you’ve stumbled upon something special. Note to self that this beer would be freaking redonculous in the Dark Chocolate Bacon Porter Cupcakes. Though it does seem like kind of a waste not to just drink and enjoy. Beer Advocates rated this beer at “World Class.” Bottom line: this beer will knock your socks off. If you see it, BUY IT. You will not be disappointed.
Sierra Nevada “Ruthless Rye IPA” A delicious old faithful. Ruthless Rye is a great rye IPA. It’s on the drier and more bitter side, which I like for this style. I have been on SUCH a rye kick lately. Part because we’re doing research for our very own homebrewed rye IPA. The other part is that I simply love, love, love a rye beer. Rye gives such a nice spicy flavor to beers. Unfortunately, it’s kind of a pain in the butt to brew with. The rye gelatinizes a lot during the mash out, making the sparge really difficult because the water has a hard time making its way through all the grain. Whenever we’ve used any rye in a beer we’ve usually added rice hulls too, which help the sparge from stopping up. A lot of brew books I’ve read have recommended to only use 20% rye out of your total grains, at the most. We haven’t picked a recipe yet, but will take this all into serious consideration when planning.
Troegs “Nugget Nectar” This might be my favorite beer of all time. No joke. It is hard to come by, ONLY released February-March, which is kind of a bummer. It’s also what makes it special, because it really is something to look forward to. It is simultaneously sweet, bitter, hoppy and amazing. They call this beer an imperial amber, which I guess makes sense given it’s malty orange hue, but don’t be fooled, the star of this beer is the hops. Nugget is a hop variety, a delicious woody, herbal and aromatic hop with lots of bitter pow. Troegs also uses several other hop varieties in this “amber.” If you can track this beer down it is completely worth it. Hubby was able to find us 2 six packs which we will treasure for as long as we can stand it.
So that’s what I’ve been drinking and loving lately. Have you found any knock-your-socks-off beers lately? If you so, you better share.