I enjoy going out with my buddy Jim. We pretty much argue half the time, but it’s always about things that utterly don’t matter
(him: Deep Purple was a hugely influential band with great songs
me: No they fucking weren’t, they had Smoke on the Water, and everything else was shit.
The Decemberists are awesome and lyrically amazing!
The are the dullest band ever.)
so our feelings never get hurt.
Of course, all of this is inspired by the Morrison Hotel playing really shitty Foo Fighters songs (instead of good ones), and we could both agree on that. So it was in the spirit of spirited argument, I had the following:
Some unpleasant tasting beer that I couldn’t exactly see who made. It was known as a ‘Dark IPA’ and it tasted bitter, like it had been burnt. I regreted choosing this over the Dogfish beer that caught my eye, but I had to try it.
Nostradamus Belgain Brown. The nose was full of banana. As a matter of fact, it was like a banana split; sugary and whipped cream backing up the banana nose itself. This banana flavor ran through the whole beer–the belgain yeast just dominated over the malts. However-and I’m just taking this from my notes- as the beer warmed up, I noticed a cinnamon touch in the nose, and the dessert confection started to mellow out. It became easier to drink the warmer it got. I suspect this beer might’ve been served to me too cold, and if I’d just given it a couple minutes my experience would’ve been different.
Next: St Bernardus Quadrupel. I got this b/c at the Belmont Station for the Six Rivers event, my girlfriend asked me: what’s a quadrupel? And I had no idea, aside from it being Belgain and probably following in the line of the dubbel, trippel ales that Belgain abbys are so famous for. The head on this was as dense as a nerf ball, and I could hardly get a scent off of it, but clove seemed to touch my senses for a moment. The flavors were very, very common to a trippel; sweet, with an alcohol warmth to help bring it back (11%!), but then I caught a touch of something else…sourness. Just a little bit at the end, a nudge utterly opposite the rest of the beer. That’s when I realized that maybe this yeast is what’s being used for the raspberry lambic at Six Rivers.
Dogfish Head Indian Brown Ale was next up, as I came back to the choice that I’d initially hoped to drink. This beer had mocha running in it, chocolate malts that were really tasty…of course, between the lateness of the evening and my allergies, I got no nose off the beer whatsoever. But there was a slight coffee bitterness and drying effect at the very back that had me wanting more. However, it’s strong for a brown ale (7.2%) so I opted to cease so I could get home.
Or at least, I thought I had. Earlier in the evening, Jim in a kind of faux-macho swagger ordered an Old German. It came in a can. I’m not sure I can say anything more about that, except the waiter grinned and gave Jim an ‘Oh yeah!’: he knew how bad it was, and exactly why it was being ordered. When I saw it, (about the time I was drinking the St B’s) I laughed and said that I had to order it.
And it was after the Indian Brown Ale that Jim reminded me of that.
And yes, the Old German was served to me with a straw in it.