beer | Barley Prose

Moderatly Functional Alcoholism: My Year in Beer, 2018!

One of my favorite things about Spotify is their year-end “Spotify Wrapped”, a select summary of a user’s listening habits, the number of hours spent under the headphones and a breakdown of which styles and genres and buzzbands hooked us the deepest and hardest. So apparently I listened to Wilco in 2018 for the equivalent of 2 straight days. Your bet your ass, I did! We spend (read: waste) so much time online and give so much personal information away on the internet, that it’s truly gross and weird how much I love such a tidy review of an entire year of my detailed activity with one company’s product. I had no idea that Untappd used the data we freely allow them to mine to create a similar year-end summation until I read Ceetar’s My 2018 Beers in Review piece based on his Untapped “Year in Beer”. So inspired by that, I cribbed his idea and decided to whip up a post detailing my own beer drinking in 2k18 and here’s what I learned, everybody:

I should drink less beer!

Ceets had said he reliably checks in about 98% of his beers and I do not, friends. I check in only new beers and try to avoid repeats altogether, with a few exceptions. Special or rare treats I’m lucky enough to get more than once (Modern Times offerings, for example) get the re-run treatment. Same with Project Dank by La Cumbre, which is an ever-changing experimental IPA, but the name always remains the same. Beyond those special ones, if it’s a beer that’s clocked a previous check-in, this time it will be swallowed down in quiet anonymity. So while Ceetar reported 397 beers in 2018, this asshole over here counted 354 in new brews alone, with the memories of countless unreported repeat favorites relegated to history’s septic tank by way of the bottom of a stained and yellowed urinal. Beer-drinking is glamorous!

Now to the numbers for the advanced beer-alytics amongst us:

341 unique beers enjoyed over 85 distinct styles at 112 different breweries. If you adjust for park factor (a technical calculation based on how many of these beers were enjoyed under a tree in a park), my Value Over Replacement Drunkard (VORD) is a career best for me, and challenges some of the best beer-drinking seasons on record. And if I continue at this pace, I could be a first-ballot (if insurance approves) liver replacement recipient!

Now back to the minutiae. The repeat beer I checked in the most (all of 4 check-ins) was the Sucker Punch Double IPA, brewed by local heavyweights Boxing Bear Brewing Co., an outfit that collects medals like Michael Phelps.

While I drank American IPAs more than any other varietal (86 check-ins), the style I rated the most highly was the Imperial Stout – the average overall rating for this type of dark and boozy dream was rewarded with a handsome 4.17 rating by yours truly.

Gun to my head, I think I would pick La Cumbre Brewing Company as my favorite beer maker in my home state of New Mexico, but the brewery I frequented the most was Bosque Brewing Company (37 check-ins!). It’s our neighborhood watering hole and the clear favorite establishment of my girlfriend, who is basically like a made guy there. Back in the day, we’d walk in and be carded like all the other Janes and Joes, but now they shake our hands and greet us with reverence like we’re mobsters who invested in their joint to clean all our dirty money. It’s awesome.

Back to the thing. Maybe the coolest part of the Untappd Year in Beer, though, is the map:

A cross-country motorsickle trip last fall afforded me the opportunity to taste beers in a few locations in the south and southeast that I wouldn’t otherwise buy. I’m talking to you, Lonestar.

I found a few decent offerings up in Colorado, and Washington state was solid, but now I’m just getting super excited to drop pins all over my 2k19 map.

I’m hoping for another stop at SoCal suds mecca San Diego, but at the very top of the list is a summer vacation to France and Spain, and while we’re that close, we’re gonna shoot very had to jump the straight and visit Morocco. The idea of setting foot on African soil is this huge, bucketlist-y goal fueled by curiosity, adventure and a desire to meet other people and experience their culture.

BUT ALSO to buy a beer I’ve never heard of somewhere in Tangier, post a picture of it to brag that I’m at a cool place that you’re not, and then check-in that beer on another stupid app to share with a bunch of far-away strangers on my goddamn cell phone. A sadly authentic human experience in 2019!

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Beer Ice Cream in Brockport

Decided to take the team out for a team builder/happy hour, and to do that, what’s better than a darts tournament? We discovered a relatively new brewery/winery in town, just south of the Brockport campus: RG Brewery and Five Sons Winery.

The setting was fantastic; a small tasting room with a porch overlooking a large yard. (Hard to set the outdoor scene, as we were in the middle of a snowstorm at the time. Also, bonus: we were greeted at the door by a couple of friendly dogs.) The tasting room has a back door, which leads through the kitchen into the production facility, which features a wall of dartboards and made for a nice relaxed office outing.

The list of beers is small, but complete and varied enough; I tried their Dragon’s Breath Stout, which had a little more heat than I like in my beer. I’ve tried a few “hot” beers now, and as much as I like my food spicy, I don’t want that stuff in my drinks.

Their Hopperhead IPA and All America DIPA however, were much better. The Hopperhead actually had a little more bite than I expected – it’s listed at 125 IBUs. The All America a little less, and it was definitely smoother.

Food is available as well. They have what can really be described as typical pub fare; burgers and quesadillas and whatnot, all fresh-made in their small kitchen in the back.

But what caught my eye was their ice cream! They use their own wine and beer to make fresh ice cream. And yes, it was snowing, but there was no way I was passing this up.

four single-serving cups of ice cream on a "beer flight" board — Beer ice cream from RG Brewery/Five Sons Winery

I tried a flight of four: the Scotch ale, an Apple Pie torte (which I believe was one of their wine offerings), a porter, and the Hopperhead. As anticipated, the apple one was the most traditional flavor. The porter didn’t seem to have much kick at all, and the bitterness of the Hopperhead overpowered any sweetness in the ice cream. But the Scotch ale ice cream was outstanding. Just enough kick, just enough sweetness.

All in all, a solid visit from me. Worth making a special trip? Probably if the weather is nice, yes, to sit outside on the porch. Looks like they’ve got some events planned, including an oyster night and a chocolate pairing night, coming in the next few weeks, so I’d anticipate keeping an eye on their site for future things that might make it worth a special trip.

My 2018 Beers In Review

Untappd breaks down my year in beer.

Is late January too late for a 2018 year in review post? No?

Good. I was perusing Untappd’s “Your Year in Beer 2018” Which is an interesting new feature. I’d estimate I reliably check-in about 98% of my beers so this should be a pretty accurate picture of my year.

397 beers from 96 different breweries across 70 styles. 70 styles is pretty cool, even if you factor in that a couple dozen of them are probably IPA variations. That’s quite the distribution, and as you’d expect, I didn’t drink a single beer more than seven times. That honor was a tie between Wrench, a NEIPA from Industrial Arts, and Gourdless, a brown ale from The Alementary.

The Alementary Brewing Company is also the brewery I drank from the most, and also the one I visited the most. They’re basically my local brewery, as they’re between work and home and make great beer. 64 beers from there last year, and to date I’ve had 198!

222 of those beers were checked in at home, so I drink more at home than out. Guess who has two young children! My overall drinking map for 2018 isn’t super interesting, though there are some non-home spots.

Both Marzen and Brown Ale were among my very hoppy top-5 styles. True to form I think, as those are both excellent styles that I really enjoy.

If I have a ‘goal’ for drinking in 2019 I think it’d be to drink a little more of the same thing. To really appreciate some of those favorite beers more than once in a while. I think I’m off to a great start, as I bought a 12-pack of Troegs Nugget Nectar recently. With that in mind, #FlagshipFebruary is coming up, which perhaps will get it’s own post here shortly. Stephen Beaumont has launched this concept as a way to honor and enjoy the great beers that helped get craft beer to where it is today. https://flagshipfebruary.com/

Do You Even Crowler, Bro?

Until not that long ago, I would have assumed that if you mentioned a “crowler” in front of me, that you were just making up words. I was not always the astute and seasoned blogger, admirer, criticizer and prose generating beer themed adult who sits here today.

I was just a boy, once.

Only the biggest bestest beers get to live in the Guinness glass

It turns out that a number of these new craft beer tasting/tap rooms are also willing to sell a beer to go. The standard size is the growler, a 64 oz. portion.

Now, sadly, I am the only one in my household who tends to lean back in the chair for a beer. Which means that a to go serving with the equivalent of four 16 oz. glasses of beer is just an awful lot for me to bring home.

As awesome as it is to have your own jug of beer. A jug!

I don’t own this but it’s nicer than most of the furniture in my house.

Well, this is where the crowler comes in.

The crowler is a 32 ounce serving of beer to go. This equates to two very tall, full pours into a 16 oz pint glass. My most prized piece of glassware, the Guinness glass, holds a bit more, making for a more comfortable drinking experience.

I am all about this! Two tall beers is a decent amount of drink, maybe it’s one with dinner and one later in the evening, or one while cooking and then the rest at the meal. It works either way.

This was the first crowler I ever purchased. It’s a rite of passage, for me, in a sense, in that it’s another step into a world of appreciation for the finer things. Like locally brewed and concocted beers and ales.

This crowler came courtesy of the fine folks at Full Boar Brewing in North Syracuse, New York. I have written about them before, in glowing phrases. They really do conjure up a great range of beers, from New England IPAs, to stouts and porters, American style pale ales, ambers, and so on.

This is their new “Imperial Cin,” an imperial oatmeal stout. This sucker clocks in at 10.7% ABV and 54 IBUs, and, IFBMCBB*, is “brewed with Cinnamon Sticks and Madagascar Vanilla Beans.” Fine choices, says I.

“Crowled” on December 21, in time for Festivus

I do drink a lot of stouts, so I figured I’d put on my researcher’s cap and determine what the difference is between a stout and an imperial stout. It turns out that in most modern cases, an imperial stout is just made in a fashion where the hops and malts are doubled or tripled during brewing, leading to higher alcohol content and more pronounced flavors.

This particular stout was delicious. I went in on a busy night just before Xmas and had a tiny sample of it to get a sense of the flavor, and then immediately decided to get a crowler to go.

This was, for me, my “gift wrapping” crowler, as I very deliberately knocked back two servings of it while wrapping all of the gifts that went under the tree for the family. A perfect mid-wrap quench, it was (they were).

Forgive the lateness of this post, our Xmas tree is now relegated to a big plastic bag due to January.

I will let the Prose-inator bring this one home. Happy crowlering, y’all!

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Happy New Beer!

A belated Happy New Year to the tens of people who loyally read the Barley Prose Blog and follow our various social media accounts! And Happy New Year to my fellow BP blogger homies! Grateful for you dudes (and our intrepid Instagram dudette who needs to post more, btw), and our friendship forged over our challenging and occasionally rewarding love of the stupid and beautiful New York Metropolitans Baseball Club™! To bigger and brighter things for all of us in 2k19!

The festive period for me was a real slog. A mixture of family, friends, too much food, lots of seasonal beverages, slothy days off of work, and slothy days ‘working’ while not accomplishing anything work-related at all.

The mundanity of those normal work days leads us to enjoy our everyday, go-to alcoholic bevvies the majority of the year, but hoard our rarities for occasions we deem ‘special’, a line of demarcation that likely means something different to all of us.

If I’d been saving any of my special bottles for a New York Mets championship, for example, I would likely die thirsty with those dusty-topped bottles sitting lonely and craving precious oxygen. So while ‘the weekend’ may not be a special occasion necessarily, the capital N, capital Y New Year definitely is. My girlfriend’s birthday is also December 31, so the reasons to celebrate uniquely and in a grand fashion were especially fertile.

We first cracked the out-of-production Trip in the Woods: Barrel Aged Narwhal (with currants!) by Sierra Nevada. It’s a dark beer whose puckery profile (the tartiest stout I’ve ever tasted) did not taste like what the beer hinted at by its color. Enjoyable, but a bit summery with the slightly acidic currants. But it’s the New Year and it’s beer, so it was still better than good.

Not my photo, but the holiday tie-in is perfectly apropos. (photo cred –> http://www.betterondraft.com/beer-reviews/sierra-nevada-trip-woods-narwhal-review)

We also had a bomber of the Double Sunshine Stout by Bosque Brewing from here in Albuquerque. An outrageously tasty golden stout powered by cacao nibs! It’s as contradictory as Trip in the Woods, as the color in no way matches the flavor profile which made me grateful for 1) the risk taken by the brewers, and 2) a wonderful outcome that doesn’t always accompany a great risk.

Sometimes overcoming fear and just taking the leap is rightly more important than the result for us thick-skulled humans, so it’s nice to celebrate both the risk and end result instead of searching for growth and value in a worthy, but ultimately unsuccessful chance taken. So good on ya, Bosque.

Enjoyable as both these beers were, we bought them at the liquor store a block away, the undisputed local champ, Jubilation Wine & Spirits. But special occasions tend to call for that rarity that you can’t get at even the best liquor store, and that’s where our good friends and next-door neighbors came into play. The sweet gift of booze!

Being the birthday/New Year double celebration as it were, our friends gifted us an incredibly rare, nearly 10-year old Scottish ale, which was peaking like 2000 Mike Piazza. Behold the Traquair 2020. From the label:

“An ale brewed to celebrate the first decade of the 21st century and to be consumed before the end of the second decade. Traquair Brewery – tiny, historic, and rooted with deep traditions – is situated in Scotland’s oldest inhabited house. Savour this authentic taste of Scotland.”

As stated, it was brewed in 2k10 and the bottle, in another corner of the label, encourages the drinker to “enjoy before 2020”. Exceptional timing, I’d say.

A single 10% ABV, 11.2-ounce bottle to share between the two of us. The sticklers on Beer Advocate were a little bullish (4.18 out of 5 in 145 ratings), but the less refined and more forgiving crowd on Untappd liked it a bit more, with one asshole in particular raving:

“Dark fruits abound, fig, raisins, plums.”

Nice words, bro. But his girlfriend liked the beer, too, and it was her birthday, so we’ll give him a pass for the lackluster review.

A beer from another continent, sitting patiently in a cooler for 8 full years, then sipped happily to celebrate the flipping of a calendar to a new year, and another trip around the sun for one birthday girl.

Capital S, capital O, Special Occasion.

Enjoy all of yours. And sometimes regular days are special ones, too.

~~~

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A Nocturnal Storm for the Longest Night

I’m not usually a dark beer drinker – I like my beer hoppy – but on The Longest Night for the winter solstice, well, you have to put old feelings aside and try something new.

A beer in a fluted glass sits on a coffee table in front of a lit Christmas tree — Nocturnal Storm, a vanilla porter from Rising Storm in Avon, NY

Rising Storm is a fantastic new brewery just off Exit 9 on Route 390 in Avon, NY. It’s a quick half hour ride from downtown Rochester, and only a few minutes from Mortalis, another new local place that’s quickly developing a rabid following.

The brainchild of Bill Blake and Jeff Reidl, fraternity brothers from our college days at Geneseo (although I’ve got a good eight or so years on them), Rising Storm simply brews good beer. They’re not trying to reinvent the wheel; no crazy flavors, no gimmicks. Just a good variety of styles done right. (Their first NEIPA, called The What, earned my first 5 on Untappd.)

The rest of the Barley Prose team challenged me to blog a dark beer, though, so I figured this was the way to go. Nocturnal Storm is a vanilla porter that tastes pretty much exactly what I expected a vanilla porter to taste like: a little tinge of vanilla and coffee, but very smooth and very drinkable. I’ve downed an entire crowler this evening and I’ve enjoyed every sip. It’s only 5.8% ABV, so it’s not overwhelming either, but has enough kick to count.

Bill and Jeff are adding live music in the next couple of weeks, and they’ve worked hard to develop a strong local following. Keep an eye on this little place in Livingston County that’s going to make some noise in 2019. (Tell Sully or Doupe at the bar that Chris sent you.)

The Darkest Beer For The Darkest Day

Why shouldn’t the Winter Solstice be a beer holiday for drinking DARK beers?

The winter solstice. Not typically a beer holiday, if any day can truly be said to NOT be a beer holiday. The darkest day of the year. If we’re going to make it a holiday, we shall make it a holiday where you drink the darkest beer you can find. The most common, at least in America, way to measure beer color is SRM. Standard Reference Method is officially calculated by shining light through beer, though most breweries are using approximations based on ingredients. It’s maybe not the best way to measure color or really describe a beer, but it’s a fine measure to talk about the DARKEST BEER.

Kilgore Stout is drinking a Skewed Stones and Stupidity

Official style guides, even for the darkest stouts and porters, don’t go beyond about 39-40, but if you add more color-adding malts, you’ll raise the SRM. Officially there’s a top bounds–once light stops penetrating, you can’t measure it anymore. That doesn’t stop breweries from listing it though.

Uinta used to make a big black ale called Labyrinth, that was listed at 184 SRM. The Dutch brewery De Molen make a few really dark imperial stouts, Hel & Verdoemenis, and Hemel & Aarde that come in at ~150 and ~174 respectively. These beers translate to Hell and Damnation, and Heaven and Earth–great names. The bottles say ‘Enjoy within 25 years’ which is longer than most US breweries have even existed. I’d love to try them one day. I did spent two and a half days in Amsterdam back in 2012, but De Molen wasn’t one of the places I hit.

Hoppy Gilmore is drinking a Left Hand Nitro Milk Stout

Carton Brewing in New Jersey seems to aim for 42 as the SRM on their dark beers. A nice Hitchhiker’s Guide to the Galaxy nod is always appreciated. Perhaps the ultimate question to life, the universe, and everything is ‘How many beers are you going to have tonight?”

De Molen went all hellfire and damnation with their naming schema, and certainly extremely dark beers lend themselves to some fun and creative names. I appreciate a good hop pun as much as the next guy, but you can’t beat the imagery some of these dark beer names describe.

Brooklyn Brewery absolutely doesn’t make a beer called Black Ops, which is definitely not a bourbon barrel aged stout. There is no intel on this, especially not SRM, as it doesn’t officially exist. Shh. This is actually one I’ve had before, and definitely enjoyed immensely. It’s in a bomber, and is somewhat expensive, but I can’t help but notice that a bomber seems to be the perfect size for a christmas stocking. Someone forward this to my wife Santa Claus.

Gun Hill Brewery in the Bronx makes a beer with the name, Void of Light, which is practically an SRM measurement right there in the name.

Kane Brewery in New Jersey has a seasonal release, with many variants, called A Night To End All Dawns. This might be my favorite beer name ever and my only regret is this is extremely hard to get. I’ve had a few of them on tap at events around this time of year, and was really digging a cocoa variant I had a few years ago. To double down on the awesome name, they make a small beer from the second runnings of ANTEAD called Civil Twilight. You can think of second runnings much like running a second cup of coffee through the coffee grinds, if you used an extreme amount of coffee grinds for the first cup. Civil Twilight comes in at a respectable 37 SRM, which certainly suggests the original is much, much darker.

There’s Great Lakes Blackout Stout.

“Turn off the lights and turn on the flavor, because Blackout Stout is back and as dark as ever”

Ceetar is drinking a Great Lakes Blackout Stout

Inspired by the big 2003 blackout in the Northeast, this is a really solid stout year after year. Nothing fancy, just rich dark and roasty malts. I just purchased one of these myself, though I didn’t experience much of that blackout myself. Oddly enough, I was in Amish Country in Pennsylvania, a place not particularly known for electricity. It wasn’t until we started driving home that night that we crossed into cell range and got all the messages from family telling us to extend our vacation, which we did. We stayed in a hotel in Allentown, PA just outside the edge of the blackout, played mini golf, and went to bed with the air conditioning blasting.

Those Dutch beers are probably the darkest beers in the world, but to the human eye there’s probably not a perceivable difference between any of these black as night beers we so enjoy this time of year. It’s the darkest day of the year, crack open a beer to match.

Reports from the Wild: Stiff Mitten Spiced Winter Ale

After a long hiatus, we’re finally happy to share a new post from our intrepid field reporter Breezer Marieezer (follower her on Instagram here!), who gives a fine counterpoint to my own determination that winter beers are somehow all just 12 oz servings of reindeer piss. Today’s review is the Woodcock Brothers’ Brewery Stiff Mitten Spiced Winter Ale. Cheers, Bree!

“I’ll take a beer and some coins for the jukebox, please.”

As the sun fades this evening, I sit here drinking the remarkable winter edition Project Dank by La Cumbre while listening to the boygenius EP, a superb six-song collaboration by Julien Baker, Pheobe Bridgers and Lucy Dacus. The beer and EP pair surprisingly well, as they’re both phenomenal creations and neither are really a regular thing. The Dank is a rotating experiment, and even though the recipe changes with each release, the quality of each differing batch is as wonderfully reliable as any of the solo records released upon the world by the three women who comprise boygenius. In short, excellent.

Kinda similar to La Cumbre’s gold-medal winning core lineup of beers, the aforementioned artists have pretty firmly established themselves in the indie circles of the music biz as solo powerhouses. Baker’s Turn out the Lights was on the New York Times‘ Best Albums of 2017. AV Club called Phoebe Bridger’s haunting Stranger in the Alps one of 2017’s best debut records, and Lucy Dacus’ Historian was only Paste magazine’s numero uno album of this whole year. All these talented elements that stand so well on their own somehow swirled together magickally, and like a comet, we get boygenius (and Project Dank winter edition!) hurtling through our universe for this short, sublime window of time before the women all go back to gigging solo and we return to drinking La Cumbre’s flagship Elevated IPA. No losers here, to be clear. The staples are fantastic but the experiments can be rewarding in different ways, too.

On the wider topic of beer and music and how perfectly they go together…

I do very much like to drink an alcoholic beverage, be it beer, bourbon or wine (the Holy Trinity is really all there is for me), but I like the booze even more when there is great music to taste along with it. To that end, I’ve created “The Barley Prose Companion” playlist on Spotify for you to shuffle on your hi-fi while you enjoy that adult bevvy. It varies from the overt (Tom T. Hall’s “I Like Beer”) to the subtle (Tom Waits’ perfect “I Hope That I Don’t Fall in Love With You”), where the hero is stuck with a last-call stout when the girl he’s been eyeing all night has snuck out of the bar at closing time. Man, what a song.

While this playlist is still a work in progress, I invite you (yes, YOU!) to contribute. It’s a collaborative playlist, so anyone can add anything they like (I will only delete the decidedly crappy additions). I’ve skipped some obvious choices (“One Bourbon, One Scotch, One Beer”) and some annoying ones (“Beer for My Horses” – adore Willie, but Toby Keith ruins anything). Needless to say, I’m sure there are kegs full of wondrous drinking songs I haven’t yet added. If you’d like to, please do:

The Barley Prose Companion playlist on Spotify

Cheers, y’all.

Winter Lager: The Unbearable Grossness of Being

Seasons change and so did I, you need not wonder why.

- The Guess Who, "No Time" (1969)

Living in the Northeastern United States, I am privileged to get a full on experience of all four seasons of the calendar. Unlike some other parts of our fair nation, which oscillate between “extreme summer” and “moderately extreme summer,” or “rainy” and “fuck off, so rainy,” we get clearly demarcated spring, summer, autumn and winter seasons here.

Sure, sure, I’m the first to admit, that in Syracuse, winter comes on stronger than a Bill Cosby date and lingers far longer into spring than I’d care for. This is a small price to pay, in my opinion, for a chance to live and enjoy the range of climate-related emotions.

It’s tough, for example, to find a place more scenic than upstate New York in autumn, when the colors are at the peak of change, and the foliage snaps in bright and forceful reds, oranges, and yellows.

Unless that critical eye is turned to the same place in January, after a fresh coat of pure white snow has blanketed the landscape, covering the world in serenity and beauty. It’s just like a postcard, I find myself telling others.

Spring, once it’s finished taking it’s sweet ass time arriving, is truly a time of rebirth, of newness, where we can rub the winter’s sleep out of our eyes, dust off our bikes from a winter of indoor-trainer/non-use, plant our gardens, and put the Eskimo layers away for a well deserved hiatus.

Summer? Well, summer takes me to the joys of my childhood, long days riding bikes in the neighborhood, swimming at the Rec Center pool, ice cream, baseball games. Laying out in the sun, eyes closed, on my desk and soaking up all of that vitamin D just there for the taking.

BUT WHAT ABOUT BEER?

Oh, for certain, every season brings its own delightful seasonal beers to be enjoyed. Like I needed another reason to look forward to summer or fall!

Well, not every season. I can’t really figure out if there’s such a thing as spring beers. I think we maybe should be drinking dandelion wine or just wringing out our mittens and hoping that something has fermented in them over the course of the winter. But aside from that, hell yeah! Seasonal beers!

Summer, to me, is the time to drink light, fruity beers, beers that go well with being outdoors and enjoying the warmest of days.

Fall? Well, that’s a good time for those delicious Oktoberfest lagers, brewed up for mid September and available for a good chunk of the autumn.

Winter is stout season, to me. Thick, high alcohol content, dark and delicious and filled with complex flavors.

However, there’s another trend I’ve noted in winter beers and from the title of this post I think you see where I’m going with this.

What the fuck is the deal with winter lagers?

More like what the moose left behind, am I right?

You’ll notice that over the course of this post, none of these beers are shown in my home, or in a pint glass, or a frosty mug, or, really, even unleashed from the bottles. That is intentional.

When I started drinking beers a couple of years ago, with an eye for new flavors and textures, I sampled a number of winter ales, Christmas beers, and seasonal lagers.

I noticed, very quickly, that they all share a common characteristic.

They are nasty.

I’m also not alone in thinking this. I’ve heard these quotes offered up by Ceetar, my co-blogger here.

“There are times the Sly Fox feels like I’m eating a jar of allspice.”

” I’m not saying winter warmers necessarily taste like rotted pumpkins, but I’m not not saying it either.”

I personally will go one step further, and break out the all new negative prose-inator.

That’s right! For the specific sole purpose of capturing the sheer grossness of drinking, in beer form, the first three random spices that fall out of my spice rack, I’ve come up with an all new random negative praise generator. Let’s give it a spin, shall we?

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