The trick is to slow down, actually-which isn’t easy, because Martzen style beers are just really drinkable. But for you, my friends, I’ll pace myself a little.
The mouthfeel reminds me of beers my Dad used to let me sip off when I was a child-don’t worry, he wasn’t letting me drink them, more like ‘sure kid, you can have a sip of this thing you’re gonna hate’. So if you had a sip of beer in the 1970’s, you might know what I mean.
If you didn’t: prickly is what comes to mind. The bubbles are tiny, ferocious and like to settle about one centimeter back from the tip of my tongue. Even after I’ve swallowed it, I can still feel the impact.
There’s also a grainy quality; cereal grains that I dig as well. Rarely have I wanted chicken strips so badly to go with a beer; this is precisely the kind of style made for pub food. Cheese, sausage, savory fried things. I could live off of this and nachos for a little while.
It’s a little sweet, if you drink it slow. That isn’t a flaw, per se but it is something I’m noticing and it might be why I want some savory vittles so much with this beer.
The second can supports all my initial impressions, though this one doesn’t quite have the same head as the other. Still: there is a barrage of steady bubbles coming up so quickly that I’m reminded of champagne. Which I didn’t expect to make a comparison to, but hey: nice to be surprised, right?
A little less malt appears and the nose starts to get drier, too, less bready, more malt forward. Also, as I near the end of the glass, it doesn’t seem as sweet as the first one did.
I’m not sure what to make of that-it’s certainly a really drinkable beer, even though there’s a little unevenness happening-but it’s reasonable. It may be that drinking the first glass slowly allowed for it to warm up enough to let the malt sweetness shine more-that’s certainly how many stouts work. A third might tell me what I need to know buuuut…one should know their limits and I still need to get home.
I found this campaign to help eliminate medical debit for people and that’s as worth a place to put a second pint as any.