I think most people know in a very cursory fashion who Nosferatu is. I asked my 13 year old son, a voracious reader and fan of the genre, and he was familiar enough with the name to make the connection between Nosferatu and Dracula. I will admit, I didn’t know much more about the story than that either.
But the story, like this red ale, goes deeper than that.
Nosferatu was a film of the silent film era, released in 1922. It was a blatant knock off of the Bram Stoker “Dracula” novel, with character names changed in order to avoid copyright infringement (spoiler alert: it didn’t work, they got sued, and the movie production company never made another film due to the lawsuit).
But, also, Nosferatu was way uglier and creepier than Dracula. Like Harvey Weinstein, without the nice suits.
Contrast that with Dracula, whom, thanks to cinematic portrayals, has often been given a cinematic luster of romance and sensuality. From Bela Lugosi, to Christopher Lee, to Gary Oldman, Dracula in films was meant to be a monster, but, also, simultaneously, a suave, debonair, neck licking Lothario.
Hell, I think even Count Chocula has that same reputation in the cartoon world.
And don’t tell me that Count von Count (that’s his real name! I checked) from Sesame Street isn’t smashing copious amounts of puppet on his own time.
But I digress.
Back to the red ale.
The Great Lakes Brewery web site has all kinds of great information on this beer at their web site, as well as their other fine products.
Here are some of the pertinent details, I’ll let them do the talking.
I’m not new to beer drinking (I had my first beer in 1987) but I am new to beer blogging, and new to looking at my beers with a more critical eye. I’ve knocked back my share of red ales over the years, too, without giving much thought to what makes them red.
Going in to this post, I was like 87% sure that it’s not blood (though a Nosferatu beer isn’t helping tilt that number in the right direction).
So, let’s learn something today, kids! (Author’s note: Kids should not drink beer).
According to the very authoritative sounding Craft Beer Club web site, red ales are red due to “specialty roasted malts that create a unique complexity within the finished beer and gives it a sweeter, butterscotch or caramelized flavor. The use of American hops varieties gives the brew very bold hops characteristics and tends to leave a dry finish.”
In other words, not blood.
<sigh of sweet relief mixed with notes of disappointment>
The long and short of it is, I recommend this red ale. It’s devilishly delightful and it will suck the sobriety right out of you, neck-first.
Finally, I’ll add, this beer is too beautifully made to be associated with Dracula’s ugly copyright knock off! Its a fine piece of craftsmanship. I’ll let the Prose-inator drive from here:
“This beer tastes like what it would taste like if a
made love to a
in the middle of a
and then together raised a baby with their shared feelings of
and, finally, that baby cried
into a frosty pint glass.”