Bourbon County Vanilla Rye and Backyard Rye

Bourbon County Vanilla Rye - Imperial Stout Aged in Bourbon Barrels with Mexican and Madagascar Vanilla Beans (2014)

Extremely Limited Release (Rotating)

22 fl. oz. / $23.99 USD / 13.8% ABV

About: "First brewed for the legendary festival of Wood and Barrel Aged Beer in Chicago, drinkers enjoyed this Bourbon County Variant so much we bottled it the next year (2010). People flocked to stores to get their hands on a bottle and have this one of a kind barrel aged stout. Over the past few years we have heard our fans express their love for this version and we are extremely proud to bring it back in 2014. This years version features a little twist of aging the stout in Rye Whiskey Barrels with a mix of Mexican and Madagascar vanilla beans! HOPS: Columbus / MALTS: 2-Row, Bonlander Munich, Chocolate, Caramel-60, Roasted Barley, Debittered Black."

Thoughts: Cracked the bottle cap and a first impression before even pouring this out and hot damn this is gonna be a doozy. This jet black sludge of a beer poured out with a slight fizz to it and left a chocolate brown head resembling a galaxy. The smell on this thing is absolutely fucking amazing! It's like a mix of cherry flavored brandy, ultra rich dark chocolate, and soft mocha. It's heavy. It's like moist chocolate cake and dripping wet vanilla ice cream.

Took my first gulp and talk about a mind blowing treat this is. Instantly regret not grabbing a second bottle... but no big deal. The vanilla in this is unreal! After I swallowed that first gulp it just exploded in with what I can only describe as the purest, most real representation of vanilla in a beer that I've ever experienced. The rye is there and it's just the right amount too. It brings a spiciness to it that blends with the hazy heat of the beer perfectly. It's strong and just a bit in your face, though not at all overbearing. That's two big draws for the beer already and the main ones at that since what was advertised has been delivered on troves. That by the way, was the first time I've ever actually used the word "troves" and it just came to me. I'm really shocked that there's no cherries in this, though, I guess it would be a little more tart if there really was. As things are it's absurdly malty, rich, and indulgent.

Vanilla Rye is silky smooth, nicely spiced, has a gentle bitterness to counteract the sweetness and overall is just an outstanding beer.

Bourbon County Backyard Rye - Stout Aged in Rye Whiskey Barrels with Mulberries, Boysenberries, and Marionberries (2013)

Extremely Limited Release (Rotating)
22 fl. oz. / $21.99 USD / 12.7% ABV

About: "Always on the lookout for the next thing they can throw in a barrel, our brewers actually looked no further than their own backyard for this release – literally. Inspired by the berries they remember first eating from the trees in their yards; this Bourbon County release is full of the dark, spicy, and pleasantly sweet flavors of mulberries, marionberries, and boysenberries. This trio of fruit nicely rounds out the spice and heat of the rye whiskey barrels in which they were aged, resulting in a smooth, jammy stout perfect for sipping on your back porch. HOPS: Willamette / MALTS: 2-Row, Munich, Chocolate, Caramel, Roast Barley, Debittered Black."

Thoughts: Backyard Rye poured a deep dark black with nary a head at all. A small bit of foam appeared during the pour but died down to a few planetary clouds in an instant. This smells pretty damn good! It's super sweet and sugary, there's a distinct rye characteristic that doesn't get all too heavy and then there's the barrel aging that simply makes the beer what it is. It's rich, indulgent, chocolaty and has a bit of an angelfood cake thing for it. It's like an evil motherfucking milkshake.

Damn that's smooth!!!1

I'm not usually one that's much into rye, but fucking hell it's laying down so perfectly at the exact right temperature here that it delivers the exact amount needed, and glorious would be the word to describe the sensation. It's soft, yet present, and overall while everything is strong, this beer is balanced to a degree of perfection. I didn't think that I would like it this much after I tried their barleywine, which I really didn't like, Though I love the original, no doubt about that. Something about that rye barrel aging here, is that it really works here with those berries. It clicks. It's in tune. Blended seamlessly. It's to put it bluntly, total fucking beauty. There's the sweetness, the flavor blast, the tingling, the pepper, the soothing fade, the absurd amount of aftertaste that lingers for years, and the overall sensation of just some slightly grim bliss.

Mouth is solid. It's fiery when cold and sticky as hell. Prepare to be pinched with each sip. This stuff is not only rugged but eloquent at the same time.

Avery Pump[KY]n

Avery Pump[KY]n - Porter brewed w/ Pumpkin and Spices and Aged in Bourbon Barrels (2014)

Limited Release (First Batch).

12 fl. oz. / $12.99 USD / 17.22% ABV

About: "What’s in a name? Sometimes the simplest can be the most descriptive, and in this case, derisive and divisive! After much internal debate (ad nauseum! Bourb[KY]n, anyone?), we decided a single letter change was the best way to embody the bourbon barrel-aging that adds layers of complexity to an already exquisitely spiced pumpkin porter."

Thoughts: Last night while watching Hell in a Cell, I drank a 2014 bottle of Avery Rumpkin (original review HERE) and I'll tell ya, the shit was absolutely glorious! Even better than I remember from the last two years. But this one's about Rumpkin's brand new sister beer! I almost didn't even buy this beer because I thought it was Rumpkin on the shelf. It was right next to it and the area was a bit cluttered since many people must have picked up the bottles and set them back down after considering the price. Plus, I didn't know that this even existed since it's been about a year since I payed attention to any real beer news. When I noticed it on the shelf, I just said fuck it and bought both their pumpkin brews because that's what a guy like me would do.

Pump[KY]n porter poured a dense black with a soft light-brownish tan head on top. A little smoke came out when I cracked it, but other than that there's not really much to describe. The smell is on par with other Avery works of art and by that I mean that this beer is obviously a masterpiece. Having the Rumpkin last night I will say that I do enjoy the scent on that one a bit more, but that's only because I'm more partial to ales than porters. This one is super rich, like an alcoholic chocolate cake... there's tons of barley malt here and it's so strong you could drown in it. There's also some cinnamon and spices on top of oatmeal. It's absolutely fucking beautiful! Oh, and it smells dangerous as a motherfucker too.

It's still a bit cold, even though I've had it sitting for 45 minutes without touching it. How do I do that you ask? I don't know, but I think I may like torturing myself. Let's try it! Yes. First gulp and IT BURNS! IT BURNS!!1 Avery you sadistic bastards, you've done it again. Yeah, there's a ton of heat on this... but it's sweet, spicy and just ripping with barley. This one really reminds me of Dogfish Head's World Wide Stout which is brewed with a shit-ton of malted barley as well. Oh, on a side note I should probably tell you that yesterday I aslo drank a 2014 DFH WWS earlier the last evening (the Rumpkin was my nightcap) so yeah I'm going a bit nuts with these high ABV brews but that's what I like to do.

The Bourbon barrel aging on this is off the fuckin' chain though. It's got a strong presence that hits the hardest after the swallow, leaving a fiery haze down the gullet and igniting your fuckin' ass, man! While in the mouth however, you get all of those pumpkin spices and that sweet oatmeal. This is the definition of a sipper beer. It's the real deal, and this one and Rumpkin are two pumpkin beers in which all others should be judged. Just looking to my right at these two empty bottles I've gotta say, that I feel blessed! No joke. I know these beers are about $15 each, or could be 10-18$ depending on where you are, but it's totally worth it because Pump[KY]n and Rumpkin are not just beers but experiences.

Despite how enjoyable this beer is fresh, I would definitely suggest aging it a bit since it is extremely hot. That, and the sweetness is a bit much. If I ever pick up another bottle, it's going in the back of the fridge for a year or two.

Founders Bolt Cutter

Founder's Bolt Cutter - Our 15'th Anniversary Ale (2012)

Anniversary Brew (Backstage Series)

25.4 fl. oz. / $25.99 / 15% ABV

About: "Bolt Cutter is a cellarable 15% ABV barley wine brewed in celebration of our 15th anniversary. Dry-hopped with a mountain of Cascade hops, it’s balanced by a malty sweetness and spicy complexity, resulting from barrel aging some of it in bourbon barrels, some in maple syrup-bourbon barrels and some not at all (standard fermentation only). We allowed the beer to mature in bottles and kegs for four months so that it would be perfect for its release in November 2012. Bolt Cutter pours a deep copper color and is best sampled at different temperatures to allow the flavors to unfold."

Thoughts: I bought this beer two years ago and it's been in the back of my fridge inside of a closed paper bag ever since. Why? I do not know the answer to that question. I just figured I'd save it for the "right time" or a "special occasion", but there never really was one of those things that ever made me think now is the time. When I decided to buy a Bolt Cutter glass online to pair the shot with they had just sold out, so I guess I felt kind of bummed. Well, that bullshit is over. Last night was Halloween, I got a full weekend to do nothing but jerk off so let's fuckin' do this!

This beer is way clearer than I thought it would be. I'm talking a crystal clear burnt orange with shades of ruby red, and it looks pretty nice. It's so clear that I can read the lettering through it on the back of the glass in this dim room. The off-white head was gloppy and slow to form before dying down into a puddle of mush. I can smell this one from across the table. Just the way I like it. There's only three things I like to be able to smell from across the table: my food, my beer... and my women! The smell is of strong, sweet malted barley and the alcohol is strong with this one. It's got a syrupy burst of toffee that's candy-like and indulgent. Despite the strength on this, it doesn't appear to be hiding a kick.

First sip and it's all there, and with an effervescent surprise on the mouth feel on top of it all. It's absurdly smooth, with a tingling that roars throughout the whole thing, but still, so soothing and soft. How does it stay so smooth?! Is it the two years that have gone by? I got a shiver inducing bite a few seconds after that first sip, but it's settled already by the second. With the third and fourth sip I feel a fire igniting in my stomach. I of course wouldn't put it past Founders to have this barleywine loaded with hops (not much unlike SN Bigfoot) and man are those grassy as all fuck hops bouncing around here. Sometimes after a while, that kind of thing builds up and grimes up a beer, but that's not the case here as it sits back just like a gentle leafy, grassy breeze in the background. It's not strong enough to be distracting, but it's just there enough give a little needed depth... because overall, I'm not getting too much depth here. It's layered, but slightly repetitive.

It tastes like a really smooth hard liquor barleywine hybrid. For the most part it's sweet, especially when you swirl it around in the mouth. After the swallow it's got a very low lever bitterness, but it's there and adds a little complexity to the drink. It's slightly softer than I usually like, most likely due to the aging, but it's still peppery and has a nice zing to it. For being so mellow, it's still damn tasty! This is some exquisite shit here as a matter of fact. Now, I'm of course a little experienced with these High ABV beers. Just the other day I drank a World Wide Stout, Rumpkin, and a Pump[KY]n, in addition to the many others I've tried, this is by far the softest. But that doesn't mean that other people would find this soft at all. Oh hell no! Actually I'm pretty sure that if you gave this to someone who didn't know what the fuck it was they'd think it's straight up booze and not a beer at all.

But that's a good thing, especially about this beer for a guy like me. A freak! No, a guy like me, who enjoys the finer things in life. I just read the info on this beer while preparing to post this review, and while it's obvious that there's some sort of barrel aging it's not on the bottle I don't think. It makes sense now how they did it, what with the syrup I got, then the bourbon and even at times where it didn't really seem as if it were barrel aged at all. So the mix of all three of those things are indeed evident in the taste here. Even then however, I'll admit that this one isn't perfect. Not that it needs to be. In fact, I like it just the way it is, because if were different, well, it'd be something different. And I didn't want to drink something different, I wanted to drink this. And perhaps I'm rambling a bit, but although it's not as good as I was hoping (waiting on it two years and wondering doesn't help that, btw) I still enjoyed the hell out of this one and if given the chance, I'd buy it all over again.

Dogfish Head FORT

Dogfish Head Fort - Ale brewed with Pureed Raspberries (2009!)

Occasional Rarity (Limited Release)

25.4 fl. oz. / $16.99 USD / 18% ABV

About: "An ale brewed with a ridiculous amount of pureed raspberries (over a ton of 'em!). Fort has a Belgian-style base, then we follow a similar fermentation process to the one we use on our other super-high ABV beers, 120 Minute IPA and World Wide Stout. 

Fort is an excellent candidate for cellaring. Grab a few bottles, enjoy one now and lay the others down for a few years. Want to know when the Fort you find was bottled? Check the 'Bottled On' date on the neck of each bottle. Fort is also an excellent food beer. Our favorite pairings include anything chocolate or a nice piece of duck.

The Fort label art was designed by our rock-and-roll friend Tara McPherson. Tara also did the label art for our Chateau Jiahu and our 2012 Seasonal Prints and Uber-Tap Handle. Can you tell we kinda love her work?!"

Thoughts: I've been wanting to try this one for years. Something about that incredible artwork, the ridiculous price, the warning label on the cap... five or six bottles have been sitting in the liquor store down the street for a long time now, so I figured I'd make today that day. Three of the bottles were from 2011 and the two in the back were from 2009. So like a maniac I of course grabbed a 2009 one, since I too, like to live dangerously.

Fort poured a really hazy dirty orange color and featured an off white head that puffed up, before slowly dying down and never completely fading away. It's really murky. Some black flakes floating around the bottom, but I can only see it due to the light through that narrow bottom tip of the glass.

The smell actually reminds me of the other high gravity Dogfish head brews. I haven't exactly had a lot to compare these to so obviously they would I guess. The first whiff I got off the bottle wasn't exactly a pleasant one though. This is some harsh shit, right here. It smells a lot like wine. And not those pussy ass fruit wines either, I'm talking actual wine. Though it is fruity and has almost a little bit of a cider-like quality to it as well. The raspberries came through just moments later with a tremendous amount of alcohol. After a while they lay hidden until breathing in for a long period, then the sweetness starts to slowly emerge and build up heavily. But this doesn't smell sweet. It smells tart as fuck actually. The Belgian base is somewhat hard to get, but one you find it, it stays right there along with the blistering booze. 

The taste at first is way sweeter than the scent led on. It started with a huge blast of raspberry puree, followed by doughy warm bread that engulfed the mouth and then the slightest haze of booze which came in and fell back reasonably quick, leaving a very smooth and luxurious aftertaste. Nice. I didn't really know what to expect from the smell, but I was thinking it was going to be a lot harsher than it actually ended up being. Make no mistake, this is boozy as all hell... but I'll be damned, there's nothing off putting about it at all. It's a little bit spicy, a bit fiery (both in the mouth and belly), sweet and tart at the same time, robust and malty, succulent and savory, tangy and tickling. It's got a zing to it, and a light haze that rides through all the way. The brews got hints of golden raisins, tart cherry, half-cooked sugar rolls, plums, white grapes and tons of raspberry. Some truly mystifying shit this one is.

Mouth feel is smooth, slightly watery, tingling, extremely coating, long lasting, immense and satisfying.

Overall thoughts? Well, I can't say that I'm not satisfied. It could have been a shitload worse. Not only did I enjoy this brew thoroughly, but I'm feelin' real nice right now as I finish the bottle alone in this dark room of lamented anguish. I wouldn't go as far as to call this a great brew on its own, but for a Dogfish head rarity, its among the top, and that's despite being a fruit beer! Let's face the facts... who really likes fruit beers? Double IPAs that reek of tropical fruit juice, perhaps, but this is one fruit beer actually worth trying. Now where'd I stash my bottle of raspberry MD20/20 for that comparison review!?

Goose Island Bourbon County Brand Stout

Goose Island Bourbon County Brand Stout - Stout Aged in Bourbon Barrels (2012)

Limited Winter Release (Bottled on 11/17/12)

12 fl. oz. / $5.99 USD / 15% ABV

About: "I really wanted to do something special for our 1000th batch at the original brewpub. Goose Island could have thrown a party. But we did something better. We brewed a beer. A really big batch of stout so big the malt was coming out of the top of the mash tun. After fermentation we brought in some bourbon barrels to age the stout. One hundred and fifty days later, Bourbon County Stout was born. A liquid as dark and dense as a black hole with a thick foam the color of bourbon barrels. The nose is a mix of charred oak, vanilla, caramel and smoke. One sip has more flavor than your average case of beer. It overpowers anything in the room. People have even said that it’s a great cigar beer, but I haven’t yet tried a cigar that would stand up to it. - Brewmaster Greg Hall. Hops: Willamette / Malt: 2-Row, Munich, Chocolate, Caramel, Roast Barley, Debittered Black / Preferred Glass: Snifter / Food Pairings: Flourless Chocolate Cake / Cheese Pairings: Capriole Bourbon Chocolate Torte / Cellaring Notes: Develops in the bottle for up to 5 years."

Thoughts: Found the last one of these hidden in the back of a singles fridge, surrounded by Miller Lite and Mike's Light Lemonade. Who would have thought. Cap was hard as fuck to peel off. BCBS poured a super dark opaque black with a little dark brown head.

This is some really strong smelling stuff. That bourbon really shines through here. Nice. The beer smells sweet and mild, there's loads of dark chocolate, underlying notes of raisin and plum, and some sugary marshmallow. All of it drenched in Whisky. Can't wait to indulge.

Awesome! This beer just rolls around in the mouth. I got a smooth chocolate malty sweetness right up front before that whisky blazed its way in and after the swallow a little blast of coffee exploded. I was wondering if any coffee was going to show up here, as I didn't get any in the scent at all. Second gulp got a little bit of that alcohol sting, a bit of a haze, and the black cherry / raisin / prune really came in with a sting. This beer is pretty amazing tasting. I don't usually drink whiskey, although I did go through a phase years ago, and this really brings it all back. It's just enough too. The whiskey doesn't overpower, but instead lends a beautiful uniqueness that comes on in a wave. It's really sweet, hot, woodsy, leaves a gentle fire in the belly, a smokey haze in the mouth and a nice feeling upon the brain.

Mouth feel is a soft medium, but it really spreads itself out in when you hold it in. It doesn't get fluffy or foamy at all, just kind of expands and stings. I like this one. I like beers that have a strong presence to them, and I really like 15-18% beers... this one though, seems like it's missing something. It's got a mild kick, it's tasty and smooth, but it's not really velvety smooth. Just a texture thing however... I'd really rather have had two of these instead of just a single, to explore it further. There's always next time I suppose.

Founders KBS

Founders KBS - Ale brewed with Chocolate and Coffee Aged in Oak Bourbon Barrels (2013)

Extremely Limited Release (April 1st).

12 fl. oz. (x4) / $20.59 USD / 11.2% ABV

About: "What we've got here is an imperial stout brewed with a massive amount of coffee and chocolates, then cave-aged in oak bourbon barrels for an entire year to make sure wonderful bourbon undertones come through in the finish. Makes your taste buds squeal with delight. Note, this is NOT simply barrel-aged Breakfast Stout. It is an entirely different beer."

Thoughts: KBS pours black like tar with a really dark chocolate milk colored head full of all different sized bubbles. This stuff looks pretty thick.

Getting a huge aroma of chocolaty coffee. The coffee is slightly taken aback next to the huge amount of cocoa there. It smells really sweet. The dry roasted notes are coming through and it's nicely done, but the chocolate is where it's at man. I never drank coffee without chocolate back in the day. When it got cold, or when I ordered it iced, it smelt like this. There's something else lingering around in there too... some kind of leafy, dark fruits.

Flavor is coffee on the first gulp, followed by a huge amount of overwhelming chocolate and a very nice ride out on the end. The bourbon really comes through the more you hold it in your mouth. The longer you hold it, the more intense it becomes and the more intense it becomes the more awesome it is overall. There's a gentle burn to the beer, and the thing about it is that it hits as just the precise moment where it floods in and is about to overtake and then slowly falls back allowing you to enjoy the real essence of the flavors here. Once you're past that all the flavors blend together so get ready to experience greatness. I feel a bit of dat grass on the very back of the tongue as I start in on the second half of the bottle. Overall it's very sweet. Tons of wood. The barrel aging flavors really kick in after the palate adapts to initial shock of intense liquefied pleasure. After transcending to another plane of existence, it starts to taste like the beach: Firewood, alcohol, roasting smores, maiden water all over your fingers (Hello ladies!), stale cigarettes you shouldn't be smoking, wet clothes, insanely high event stories told by a homeless drifter, sand in your crack, and hopefully getting home safe to wake up and thrash another day. Dark fruits and citrus try as they may and try as they might to come out, but unless you've got the patience all you're getting is swamp grass and booze as an afterthought. In essence: Chocolate, coffee, booze, dark fruits, hazy spice from that oak, and minor hints of black licorice after sipping for long periods.

KBS tingles on the tongue from the moment it hits till it's swallowed. Mouth feel is pretty syrupy, but it leaves relatively clean. All of the taste remains afterwards, but the initial coating of the mouth slowly fades out and end just a little bit dry (most certainly from the oak). It's pretty cool.

This is a pretty awesome beer, but I don't know if it's just rare for the sake of being rare. I remember seeing their also-much-sought-after Breakfast Stout sell out immediately and people were going absolutely nuts, clamoring for it. I was used to seeing one or two 4-Packs one day and they were gone the next - leaving the shelf empty for two weeks or more. Now I'm seeing TONS of the stuff sitting there, and people are going bat shit crazy over this release. Is it all part of the ruse? KBS got shipped (apparently according to "the net" and one cool as shit motherfucker at the liquor store) only one case per store in most parts. The dude bought  himself a 4 pack, saved a 4 pack for a friend, saved another 4 pack for a customer call in, and when he left his shift that fateful day, there was only one 4 pack left in the fridge. I was the man who showed up just after that. Yeah, I got the last one. Happier than a pig in shit? You fuckin' bet. Totally stunned by the beer? Well... It's worth the five bucks a bottle. Though the "rarity" factor really kicks in on something like this, truth be told as always, after I drank my last bottle of KBS I popped open a 2012 Sierra Nevada Bigfoot and it downright blew KBS away by miles! That's my story and I'm licking through it.

Mixing Beers #7

Dogfish Head 120 Minute IPA (2012) "VS" Dogfish Head World Wide Stout (2009)

WHAT'S GOIN' ON: What is it about extreme craft beers that attract and intrigue drinkers from around the globe? A rather valid question I would say so myself. The answer, dear reader, is the booze! Deny it as you may, forlorn objects of destitute bewilderment, but know it to be true as my words speak in an absolute resolution when I say that yes!, sweet succulent and inviting booze warmth is indeed a spectacular and wondrous event to behold. True as it may be that hidden, layered and sometimes even delectable textures  - flavors even - come about within a drink of higher altitude, be not fooled preposterous mortal, for it is booze which is the code of law. The very law and blessedly horrid nature in which dictates the ceremony's presented craftsmanship: Getting shitfaced.

HOW IT WENT DOWN: I pop the yellow warning caps off of both bottles. I slowly bring the just released 2012 bottle of 120 up to my nose. It smells amazing. I grab the 2009 bottle of WWS, and do the same. Is smells scary. I think I'm in lust. Let the games begin, I say to myself, as I type this very sentence.

The mix of these combined monstrosities forms into a super dark cinnamon that's not exactly jet black and features a glowing reddish brown head. The head is minimal and leaves a thin layer of foam around the edges. Grain is evident throughout the newly evolved brew.

I lean in and notice that it smells like a forest full of ripe prunes, plums and berries. Some coffee comes through, but it's way off in the distance, underneath that pool of devilish booze. I close my eyes and smell this for another three minutes, slowly drifting into another plane of consciousness.

I take my first gulp, and realize that this is indeed, some righteous shit. The depth, the flavor... is just, legendary. It's sweet, has a fiery haze of boozy dark fruit notes that hit right away and bounce and explode all over the place, then after the swallow a gentle sweet cut-grass and mocha coffee come flowing through. A minor burning sensation strangles from the inside of the throat in each swallow. This is most indubitably, a syrup of ecstasy. A heavy smokiness from the WWS engulfs the senses, as do incredible candied hop notes from the 120, and it just a masterful blend of liquid death.

And on top of it all, my misanthropic minions, this mixing of two elixirs is incredibly smooth! The mouth feel is silky, velvety, syrupy and yet, it feels as if it becomes whipped cream disintegrating during the swallow. This beautiful potion is indeed... a drink of wonders.

Avery Rumpkin

Avery Rumpkin - Ale Brewed with Pumpkin and Spices and Aged in Rum Barrels (2012)

Limited Seasonal Release.

12 fl. oz. / $10.99 USD / 18.1% ABV

About: "We wondered what would happen if a monstrous pumpkin ale, plump full of spicy gourdiness, were aged in extremely fresh Gosling's Rum barrels to add suggestions of delicate oak and candied molasses. Rumpkin is what happened! This first member of the Annual Barrel-Aged Series was brewed with roasted pumpkins from a local Boulder County farm, and spiced with nutmeg, cinnamon, and ginger. Barrel Type and Time: Dark Rum Barrels, 6 months / Malt Variety: Aromatic, Honey Malt… and Pumpkins!"

Thoughts: Rumpkin poured a thick, murky, dark burnt orange color with medium carbonation (very unexpected) and a head that dissipated during the pour itself.

The scent on this monstrocity is heavy, dangerous and pretty damn good. Up front it's strong booze and rum. Once you get past that barrel aging though, the strong ale starts to come through. It's mildly sweet and the spices are blending well. There's a mix of dark fruit notes here, but the longer you take it in, it mellows out to an earthy mild pumpkin puree.

First gulp, here we go. It starts off with a strong haze of rum, a blast of booze, it's instantly warming and wow... its a "dooozy". After the swallow, the blending of tastes start to really come through. As I breath in I'm getting the wood from those barrels. It's pretty cool. This beer starts off very spicy, and not only is it spicy, but it's hot! I'm getting tons of burnt sugar, brown sugar, molasses, figs and raisin. After the swallow the spices hit hard and heavy with a single peppery cinnamon explosion, then the strong ale comes through and slowly rides out, exposing flavors of nutmeg and ginger. Caramel comes in strong about halfway in, once the tongue adjusts to the strength. It's got a sort of cold pumpkin pie slice with french vanilla ice cream on top drizzled in steaming hot caramel type vibe. Slight hints of cocoa and cinnamon rolls.

This beer is pretty light on the tongue. It's silky and very coating, but not too heavy.

Aside from being a great pumpkin beer, this is a great beer in general. While I absolutely love the strength in this one, and while the flavor is superb, this one doesn't raise above the ranks of Pumking for me. They are two totally different beers mind you, and I'd grab a bottle of each no matter what... but as far as Pumpkin Beer goes, nothin' beats the King.

Mixing Brews #3

Southern Tier Pumking (2012) "VS" Dogfish Head World Wide Stout (2009)

WHAT'S GOIN' ON?: I can hear Foley's manic screams of "He's Hardcore!" blaring through my skull, as I prepare to down a Thirty-Four fluid ounce mix of two of the most intense beers in the world! Southern Tier's Pumking, no doubt the most infamous pumpkin beer ever known to man or beast, is a potent and magical elixir easily capable of capturing the more than willing offered souls of the not-so-innocent. But what happens to the Autumn Solstice when the frost of an early three-year-old winter comes flooding in from forgotten times and blackens all of the gold, yellow and orange leaves!? Dogfish Head's World Wide Stout, an extremely powerful medicine, is here with some dark forces of its own to figure these things out. Best to never forget the past.

HOW IT WENT DOWN: First of all, just smelling the Pumking as I poured half a glass of it was a fucking treat in itself! Man, does this really bring back the good times. And after pouring the World Wide Stout and smelling it, all I could muster up was a thought of "Uh-oh." Remember what happened last time you went to the pub, came home and busted out the WWS Drunketh? Yeh, I said hello to my good friend side of table and his buddy floor.

This black and tan, my very first actually, looks pretty damn incredible. I like the whole concept of it... it's visually interesting, fun to do and hell, a while back I got a few free 'Bass Black and Tan' pouring tools that fit right over a 16 oz glass. Been aching to use it, but I knew what I was saving it for... for This! I poured it like a total black and tan virgin too. All worried n' shit. Ha. It feels exciting to do something for the first time, and it's been a while...

The logistics of Black and Tan elude me of course, as one brew rests atop the other so I'm not exactly getting a real "mix", so what the hell... I think I'll just stir the fucker up! Alright, stirring it turned it a pitch black and gave it a sliver of a dark khaki head. The scent, if magnificent!! Loads of brown sugar, molasses, gingerbread cookies, and some dark fruity booze.

Took the first gulp, and yes, we have a winner. These two beers blend perfectly. There's the usual harsh boozyness from the WWS that's gently calmed by the Pumking, and at the same time that booze from the WWS subdues the spices from Pumking ever so slightly. It's pretty amazing how well these two fit in together. It's really syrupy sweet, and a bit grainy as well. Heavy hitting, but the harshness is brought to an "appropriate" level and overall it's just a pretty damn exciting mix of poisons.

For some reason it starts to smell like maple syrup after a while, especially when it warms and that WWS takes over. Not that I mind though. Pumpkin pie drizzled with maple syrup? I don't do it everyday. All out of WWS now, and I gotta say that I've really been wanting Pumpkin all year long! I'm really pleased that I chose these two to get things going for the Autumn months or whatever. I wanted to make it speshull for my popping my b and t cherry, and I think I did it. Shit was off the fucking hook.

Avery The Beast Grand Cru Ale

Avery The Beast - Grand Cru Ale - Batch 7 (2009)
Brewed and Bottled by Avery Brewing Co., in Boulder, CO. USA.

Yearly Extremely-Limited Release (August)

12 fl. oz. / $9.49 USD / 15.07% ABV

About: "The Beast is a seducer – accommodating, complicated, powerful, dark and created to last the ages. With a deep burgundy color and aromas of honey, nutmeg, mandarin orange and pineapple, this massive and challenging brew has flavors akin to a beautiful Carribean rum. Dates, plums, raisins and molasses are dominant in a rich vinous texture. Cellarable for 10+ years. The Beast is the first installment of “The Demons of Ale” series.

Hop Variety: Bravo, Magnum, Bullion, Sterling, Hersbrucker, Tettnang / Malt Variety: Two-row barley, Honey malt, Dark Aromatic, Pale wheat, Roasted wheat, Special B / Sugars: Dates, Molasses, Dark Belgian Candy Sugar, Colorado Honey, Raisins, Turbinado / Food pairing: Pineapple upside down cake pairs nicely with the sweet, rum-like flavors found in our Beast Grand Cru."

Thoughts: Avery's Beast poured redder than the devil's dick! An extremely murky burgundy, caramel toned, with a very light tan cream colored head of froth. The thickest lacing I've ever seen on a beer is going nowhere.

Fire and maniacal laughter. The smell of this thing is dangerously sweet and heavily intoxicating. Picked up dark fruits immediately: plums, raisins, dates. Then mainly caramel, sugar and booze... afterwards some honey and a shitload of molasses. And smores too.

This is some sinister shit right here! Hell fuckin' yeah. Indeed a fire is ignited in the belly upon consumption. Sugary sweet graham crackers fill the mouth, then a stinging booze tickles the throat just before the swallow and afterwards a blistering attack of dark fruits explode in every direction before a gentle tingle of burnt sugar and honey slowly ride out. It's got a rum taste, wine like finish, little bit of smoke from the fire being extinguished, lingering tropical fruity notes in the aftertaste while breathing in.

Mouthfeel is extremely smooth, and tingly.

I knew nothing about this beer before I picked it up, the only thing I knew is that it had been calling out to me from up on that shelf behind the counter, where the few bottles aren't in direct visibility. The last few weeks that I've been picking up swill, I can't help but look up and over there at it while I pay for my shit. This is my first beer from Avery Brewing, and after I looked on their website now I see that they're also the providers of this pumpkin beer Rumkin that's I've been hearing so much about. I. WANT. IT!