For a long time now, I've been without a favorite beer. I've had a lot of beers that I liked a lot and a few that I absolutely loved (the Saison Dupont that I recently reviewed being one of them), but not one that I could pick out of a lineup and say that it was without a doubt my favorite. Then I tried The Abyss.
I first heard about The Abyss a few weeks ago from Kenny. He didn't really tell me much about how good it was, he just told me the name, which was more than enough to intrigue me. Soon after, I looked it up on beeradvocate and found that it had an A+ rating from reviewers. Not only that, but a lot of reviewers were judging every dark beer they tasted against The Abyss. I knew I had to try it, I just didn't know if I would get the chance. The main obstacle to me trying this beer was finding it. The Abyss is made by a great brewery in Bend, Oregon called Deschutes. While some of their other beers (in particular, their Mirror Pond beers) are widely released and year-round, The Abyss is only released in the winter and isn't as easy to find. After finding out that it was a winter beer, I resigned myself to waiting a few months and then going to BevMo every week in the winter until I was able to find it. Then I got some good news: Kenny had a few bottles that he was aging and he was going to bring one over for us to try. A few days later, it was time.
I had a pretty good feeling that I was going to like this beer from the minute I saw it. The Abyss comes in a dark bottle with a dark brown label and a black wax seal over the cap. The wax is dripping down the neck of the bottle Maker's Mark style and lets you know that it's a serious beer before you take the first sip. The beer pours a deep deep brown that lives up to its name as far as letting any light through. A nice foamy mocha colored head tops it off.
For a long time, I kind of thought all stouts were the same- dark with lots of coffee flavors and super heavy. As I tried more and more, I realized this wasn't entirely true. True, a lot of stouts do taste the same, but there are a few that deserve to be separated from the pack. In a word, here's why The Abyss deserves to be separated- complexity.
When I smelled the beer for the first time, I got a whiff of something I've never smelled in a stout (or any kind of beer) before- persimmon. However, as the beer warmed a bit and as the level got lower, the smell changed like crazy. Soon after the persimmon came dark chocolate, then plums, then coffee, and at the very end, a smoky almost charcoal smell. It's like the everlasting gobstopper of beer.
On to the taste. I think I really just need one word to sum this one up- Wow. The taste is full, smooth and sweet. There is definitely a lot of dark chocolate and coffee flavors, but these are blended with some kind of dark fruit flavor that round it out really nicely. On the bottle, it says that 33% of The Abyss is aged in bourbon barrels which gives the beer a nice warming sensation on the way down. This beer is 11%, but it hides the alcohol really well. Towards the end of the beer, the smell of the bourbon was a little more present and the beer developed a nice smoky flavor. Finally, it was done, but there was little doubt left in my mind that I had a new favorite beer. Major thanks to Kenny and major props to Deschutes.
Final Grade: A+
Monday, June 21, 2010
Friday, June 18, 2010
Run 5
It just seemed like the right day to do it. After watching Kobe win his 5th title last night and after realizing this was my fifth recorded run, it seemed the stars were aligning for me to do something special. So today, I took off for my first 5 mile run in a long time.
The last time I ran more than three and a half miles was during the ill-fated Turkey Trot 10K in Santa Monica. In the last ten years (without taking into account the third run of the Hood to Coast last year), I don't think I've ever felt worse during a run than I did during the Turkey Trot. Cramps and a total lack of training absolutely destroyed me.
I tend to have the bad habit of assuming I can just go out and do anything. While sometimes this works, usually it tends not to go so well. This trend is what I'm trying to break in these short weeks before the Hood to Coast. So far, training is going much better (and much more consistently) than last year.
Running on the road can be both a blessing and a curse. While stoplights are rarely a problem on the short loop I normally run, they're all over the place on the long loop I did today. The problem with this is that you're constantly having to stop and wait for lights to change. While this can be nice because it gives you a chance to recover for a minute, it also totally kills any momentum you have. As anyone who runs can tell you, stopping and starting just isn't a good technique for running. When you have to wait for a few minutes to run, the next minute or so of running always feels like someone just switched your legs with Gumby's. The bigger problem with roadrunning is that by the time you get back into a groove, sometimes you have to stop again and the cycle continues.
I don't know if this is true for everyone (or anyone) else, but I've noticed that the soreness I feel after running on the road is significantly less than the soreness I feel after running on a treadmill. Now, this could just be due to me pushing myself too hard on a treadmill. Still, I'm not sure that's all there is too it. For a long time, I was noticing that my right knee was hurting during and after treadmill runs. I thought this was either due to my body getting older or due to some kind of error in my running form. But since I've stopped running on the treadmill, I've had absolutely no pain in my knee. Nothing.
Overall, the run felt really good. If nothing else, it was a huge confidence boost. It feels really good knowing that I can still go out and run 5 miles if I want to. Not only that, but I finished the 5 miles in 38:45, which isn't going to break any land speed records, but puts me in range of my projected 10k time which, at this stage of training, is a huge moral victory for me. We're getting there.
The last time I ran more than three and a half miles was during the ill-fated Turkey Trot 10K in Santa Monica. In the last ten years (without taking into account the third run of the Hood to Coast last year), I don't think I've ever felt worse during a run than I did during the Turkey Trot. Cramps and a total lack of training absolutely destroyed me.
I tend to have the bad habit of assuming I can just go out and do anything. While sometimes this works, usually it tends not to go so well. This trend is what I'm trying to break in these short weeks before the Hood to Coast. So far, training is going much better (and much more consistently) than last year.
Running on the road can be both a blessing and a curse. While stoplights are rarely a problem on the short loop I normally run, they're all over the place on the long loop I did today. The problem with this is that you're constantly having to stop and wait for lights to change. While this can be nice because it gives you a chance to recover for a minute, it also totally kills any momentum you have. As anyone who runs can tell you, stopping and starting just isn't a good technique for running. When you have to wait for a few minutes to run, the next minute or so of running always feels like someone just switched your legs with Gumby's. The bigger problem with roadrunning is that by the time you get back into a groove, sometimes you have to stop again and the cycle continues.
I don't know if this is true for everyone (or anyone) else, but I've noticed that the soreness I feel after running on the road is significantly less than the soreness I feel after running on a treadmill. Now, this could just be due to me pushing myself too hard on a treadmill. Still, I'm not sure that's all there is too it. For a long time, I was noticing that my right knee was hurting during and after treadmill runs. I thought this was either due to my body getting older or due to some kind of error in my running form. But since I've stopped running on the treadmill, I've had absolutely no pain in my knee. Nothing.
Overall, the run felt really good. If nothing else, it was a huge confidence boost. It feels really good knowing that I can still go out and run 5 miles if I want to. Not only that, but I finished the 5 miles in 38:45, which isn't going to break any land speed records, but puts me in range of my projected 10k time which, at this stage of training, is a huge moral victory for me. We're getting there.
Thursday, June 17, 2010
Brasserie Dupont sprl - Saison Dupont
The saison is a very overlooked style of beer. In fact, I didn't even know it existed until a few days ago when I tried Stone's Saison du Buff. After trying that, I made up my mind to try some more and, thanks to a graduation present from a good friend, ended up with a Saison Dupont.
When you look at the bottle of a Saison Dupont, it just looks like a fantastic beer. It's corked and caged like a champagne and the label looks very classic. It's also from Belgium which, in my experience with beer, is never a bad thing. I definitely had a feeling I was in for something good. I just didn't know how good. On the label, it describes the beer as an unfiltered Belgian farmhouse ale with a rocky head. Honestly, I have never seen a beer with a head I would have described as "rocky", but after seeing the head on this one, I really don't know what else you'd call it. As soon as I started pouring the beer, the head welled up massively in the glass and took a long time to settle. When it did, it slowly dissipated in fluffy chunks that gave the beer a, well, rocky appearance. It was less like a beer and more like a bubble bath settling. As far as heads go, I've never seen anything like the Saison Dupont. I couldn't wait to take a sip.
So what is a saison? And what does being a farmhouse ale entail? A saison (or "season" in French) is a beer that was traditionally brewed in the late autumn or winter months and then stored in farmhouses for use in the late summer. The regular consumers of this beer were fieldworkers on the farms. Interestingly enough, because of a lack of clean water, many owners on farms used saisons instead of water to hydrate their workers. Up to 5 liters a day were given out to workers. Talk about a dream job!
On to the tasting. Once the head settled, it was time for a taste. The aroma of the beer was huge. I really don't know how to describe the smell because I've never smelled a beer like this in my life. When I looked up some reviews of a the beer on beeradvocate.com, a lot of the users described the smell as being "funky." While I don't necessarily associate the word "funky" with words like "good," in this case, I think the two work together. There's something funky about this beer, but in a way that smells like it's been aged perfectly rather than smelling bad in any way. The first sip caught a lot of that funkiness as well and it was wonderful. Saison Dupont has a huge flavor hidden behind its light body. There is a definitely sweetness and lemon flavor that gradually fades into a sour finish. The beer also has some really nice spiciness going on that creates a beautiful full flavor. This beer is definitely a hot weather beer. It's refreshing, smooth drinking and light without tasting "light." The Belgians really know how to do it.
Final Grade: A+
When you look at the bottle of a Saison Dupont, it just looks like a fantastic beer. It's corked and caged like a champagne and the label looks very classic. It's also from Belgium which, in my experience with beer, is never a bad thing. I definitely had a feeling I was in for something good. I just didn't know how good. On the label, it describes the beer as an unfiltered Belgian farmhouse ale with a rocky head. Honestly, I have never seen a beer with a head I would have described as "rocky", but after seeing the head on this one, I really don't know what else you'd call it. As soon as I started pouring the beer, the head welled up massively in the glass and took a long time to settle. When it did, it slowly dissipated in fluffy chunks that gave the beer a, well, rocky appearance. It was less like a beer and more like a bubble bath settling. As far as heads go, I've never seen anything like the Saison Dupont. I couldn't wait to take a sip.
So what is a saison? And what does being a farmhouse ale entail? A saison (or "season" in French) is a beer that was traditionally brewed in the late autumn or winter months and then stored in farmhouses for use in the late summer. The regular consumers of this beer were fieldworkers on the farms. Interestingly enough, because of a lack of clean water, many owners on farms used saisons instead of water to hydrate their workers. Up to 5 liters a day were given out to workers. Talk about a dream job!
On to the tasting. Once the head settled, it was time for a taste. The aroma of the beer was huge. I really don't know how to describe the smell because I've never smelled a beer like this in my life. When I looked up some reviews of a the beer on beeradvocate.com, a lot of the users described the smell as being "funky." While I don't necessarily associate the word "funky" with words like "good," in this case, I think the two work together. There's something funky about this beer, but in a way that smells like it's been aged perfectly rather than smelling bad in any way. The first sip caught a lot of that funkiness as well and it was wonderful. Saison Dupont has a huge flavor hidden behind its light body. There is a definitely sweetness and lemon flavor that gradually fades into a sour finish. The beer also has some really nice spiciness going on that creates a beautiful full flavor. This beer is definitely a hot weather beer. It's refreshing, smooth drinking and light without tasting "light." The Belgians really know how to do it.
Final Grade: A+
Wednesday, June 16, 2010
Run 4
This morning, after posting my third straight beer entry, I decided that this blog was getting dangerously one sided. So even though I woke up this morning feeling like the last thing I wanted to do this morning was run, I did anyways.
This morning's run was pretty brutal, but that's probably more due to the fact that it's been a little while since my last run than anything else. This was probably the first run since I started this blog in which I didn't really get a runner's high until the run was over. Still, a few things happened that kept me running.
The first came right off the bat. As I was running down the first hill, I noticed a guy wearing a hat walking down the sidewalk. His back was to me, but as I came up behind him, he turned and looked at me like he was making sure I wasn't about to stab him. I almost stopped dead in my tracks because the guy looked exactly like Stephen King. It was creepy as hell. I almost wanted to stop and stay behind the guy just because you really don't want to be running knowing that a guy who looks like Stephen King is behind you. Finally, I decided to just go for it, but to run faster than I thought this guy could possibly go if he decided to try anything shady. I sprinted by him without looking back and didn't slow down until I was sure he was nowhere near me.
The second thing that happened came about half a mile later. And really, if nothing else, this made it really clear to me that I may have been focusing on beer a little too much the last few days. I was coming up the hill next to UTC (the mall near our place) when I smelled it- hops. I don't know where the smell came from (and I don't even think it was hops), but I was convinced that there were hops nearby. Suddenly, I was thinking about IPAs instead of cramps. While this ultimately took my mind off of the running, which is a good thing, I think if nothing else, it showed me that I need to get running more.
The run wasn't pretty but somehow, I finished it 20 seconds faster than I did last week. Really, I think there's only one thing I can say after a run like this: Thank you Stephen King.
This morning's run was pretty brutal, but that's probably more due to the fact that it's been a little while since my last run than anything else. This was probably the first run since I started this blog in which I didn't really get a runner's high until the run was over. Still, a few things happened that kept me running.
The first came right off the bat. As I was running down the first hill, I noticed a guy wearing a hat walking down the sidewalk. His back was to me, but as I came up behind him, he turned and looked at me like he was making sure I wasn't about to stab him. I almost stopped dead in my tracks because the guy looked exactly like Stephen King. It was creepy as hell. I almost wanted to stop and stay behind the guy just because you really don't want to be running knowing that a guy who looks like Stephen King is behind you. Finally, I decided to just go for it, but to run faster than I thought this guy could possibly go if he decided to try anything shady. I sprinted by him without looking back and didn't slow down until I was sure he was nowhere near me.
The second thing that happened came about half a mile later. And really, if nothing else, this made it really clear to me that I may have been focusing on beer a little too much the last few days. I was coming up the hill next to UTC (the mall near our place) when I smelled it- hops. I don't know where the smell came from (and I don't even think it was hops), but I was convinced that there were hops nearby. Suddenly, I was thinking about IPAs instead of cramps. While this ultimately took my mind off of the running, which is a good thing, I think if nothing else, it showed me that I need to get running more.
The run wasn't pretty but somehow, I finished it 20 seconds faster than I did last week. Really, I think there's only one thing I can say after a run like this: Thank you Stephen King.
Steinhaus Brewing Co. - Mission Street Hefeweizen
I stand corrected.
Not only was Mission Street's Hefeweizen NOT the train wreck I was expecting it to be after trying their Brown Ale, it was actually pretty good. I think if anything, this beer is proof that no matter what anyone else says, it's always a good idea to try things and decide for yourself.
Before we get to the actual review, let's learn a little about the Hefeweizen- one of the most popular beer styles in the world. Hefeweizen comes from two different German words: Hefe- meaning "with yeast" and Weizen- meaning "with wheat." The end result is a typically sweeter and fruity tasting beer that is usually a light cloudy brown. The "wheat" in the name comes from the wheat malts that are used to make the beer rather than the barley malts present in many other beers. Typically, hefeweizens have a lot of banana flavor to them. This sounds weird to a lot of people who may not think the words "banana" and "beer" should go together. When I was in Germany, they even had a stronger version called a "bananenweizen." This is a specialty beer made to really emphasize the banana flavors in the hefeweizen. Hefeweizens are one of the most popular beers, mainly because they just taste so good. They're not offensively bitter like many IPAs and they are light and smooth, some even taking on characteristics that seem more like a soda than a beer. For this reason, a Hef is a really great style to start on if you're trying to get into beer. It's an easy beer to drink and usually an easy beer to drink a lot of. What more could you ask for?
Mission Street's Hef is a very good representation of the style. It poured a nice cloudy and sandy color with some pretty strong fruity aromas right off the bat. The banana flavor was definitely there, but not as potent as a hef like a Fransiskaner (Note: if you want to see what I was talking about as far as banana flavors in beer go, try a Fransiskaner). There was a hint of spiciness behind the fruitiness, which was really nice and added a little complexity to the taste. There was also a surprising amount of carbonation, which brought out the flavors nicely. Frankly, I couldn't believe that a beer this full could possibly be made by the same brewery as the brown ale. That's more like it, Mission Street. This isn't the best hef I've ever tried, but it's still a good representation of the style.
Final Grade: B+
Not only was Mission Street's Hefeweizen NOT the train wreck I was expecting it to be after trying their Brown Ale, it was actually pretty good. I think if anything, this beer is proof that no matter what anyone else says, it's always a good idea to try things and decide for yourself.
Before we get to the actual review, let's learn a little about the Hefeweizen- one of the most popular beer styles in the world. Hefeweizen comes from two different German words: Hefe- meaning "with yeast" and Weizen- meaning "with wheat." The end result is a typically sweeter and fruity tasting beer that is usually a light cloudy brown. The "wheat" in the name comes from the wheat malts that are used to make the beer rather than the barley malts present in many other beers. Typically, hefeweizens have a lot of banana flavor to them. This sounds weird to a lot of people who may not think the words "banana" and "beer" should go together. When I was in Germany, they even had a stronger version called a "bananenweizen." This is a specialty beer made to really emphasize the banana flavors in the hefeweizen. Hefeweizens are one of the most popular beers, mainly because they just taste so good. They're not offensively bitter like many IPAs and they are light and smooth, some even taking on characteristics that seem more like a soda than a beer. For this reason, a Hef is a really great style to start on if you're trying to get into beer. It's an easy beer to drink and usually an easy beer to drink a lot of. What more could you ask for?
Mission Street's Hef is a very good representation of the style. It poured a nice cloudy and sandy color with some pretty strong fruity aromas right off the bat. The banana flavor was definitely there, but not as potent as a hef like a Fransiskaner (Note: if you want to see what I was talking about as far as banana flavors in beer go, try a Fransiskaner). There was a hint of spiciness behind the fruitiness, which was really nice and added a little complexity to the taste. There was also a surprising amount of carbonation, which brought out the flavors nicely. Frankly, I couldn't believe that a beer this full could possibly be made by the same brewery as the brown ale. That's more like it, Mission Street. This isn't the best hef I've ever tried, but it's still a good representation of the style.
Final Grade: B+
Monday, June 14, 2010
Stone Brewing Co. - Saison du Buff
This weekend was the final weekend that Beer Yoda (Kenny) will be in San Diego. Sadly, he's moving back up home in a week to attend pharmacy school at USC in the fall. To send him off right, on Saturday night we went to one of the best beer bars in San Diego- Toronados. If you've never been to a beer bar, it's absolutely worth checking out. They're usually not too crazy- just a good mix of people who really like their beer.
I've been to Toronados a few times and they usually come up with a pretty good mix of beers on tap. This time, I finally got to try an Allagash beer for the first time (their white- delicious). However, the beer I'd like to talk about is one that I was even more excited about when I saw it on their list- Stone's Saison du Buff.
The Saison du Buff that Stone makes is a collaboration with two other really solid breweries- Dogfish Head and Victory. I had heard a lot about Stone's collaborations and I had even looked for this one at a local BevMo (sadly, to no avail), but this was the first one I had actually tried.
This beer poured a clean light brown and the smell was, well, different. Kenny had told me ahead of time that this beer had rosemary in it, and you could really smell the rosemary coming through the hops. Later, I found out that not only was there rosemary in this, but there was also parsley, sage and thyme (ala Simon and Garfunkel). The taste was nice and full, with definite herbal flavors throughout. These mostly came on the finish and, while I was a little skeptical about how well something like rosemary would work in a beer, the herbs were nicely balanced and weren't too over the top.
Despite everything going on in this beer (and there's a lot), the balance is nearly perfect and it creates a beer that really is special. Nice work, Stone.
Final Grade: A
I've been to Toronados a few times and they usually come up with a pretty good mix of beers on tap. This time, I finally got to try an Allagash beer for the first time (their white- delicious). However, the beer I'd like to talk about is one that I was even more excited about when I saw it on their list- Stone's Saison du Buff.
The Saison du Buff that Stone makes is a collaboration with two other really solid breweries- Dogfish Head and Victory. I had heard a lot about Stone's collaborations and I had even looked for this one at a local BevMo (sadly, to no avail), but this was the first one I had actually tried.
This beer poured a clean light brown and the smell was, well, different. Kenny had told me ahead of time that this beer had rosemary in it, and you could really smell the rosemary coming through the hops. Later, I found out that not only was there rosemary in this, but there was also parsley, sage and thyme (ala Simon and Garfunkel). The taste was nice and full, with definite herbal flavors throughout. These mostly came on the finish and, while I was a little skeptical about how well something like rosemary would work in a beer, the herbs were nicely balanced and weren't too over the top.
Despite everything going on in this beer (and there's a lot), the balance is nearly perfect and it creates a beer that really is special. Nice work, Stone.
Final Grade: A
Saturday, June 12, 2010
Steinhaus Brewing Co. - Mission Street Brown Ale
A few days ago, we got two new beers into Trader Joes- Mission Street Brown Ale and Mission Street Hefeweizen. I got both of them and after hearing that the brown was better, decided to go for that one first. I'm gonna admit, after trying the brown, I'm a little scared to try the hef.
Mission Street's Brown Ale didn't look half bad after I poured it. It was a rich and deep amber color that you could only see through when holding it directly up to the light. The head was about a half inch of light cream colored foam. In the looks department, this beer really wasn't half bad. The smell wasn't terrible, it just didn't seem to have a lot going on. If you smell a Sierra Nevada or even something like a Blue Moon, you can tell that there are things going on in the beer that you can't wait to taste. Whether it's the bright hop smells of the Sierra Nevada or the citrus smells of a Blue Moon, the smells are intriguing and make you want to taste the beer. The smell of the brown ale, frankly, really didn't leave a lot to the imagination. Actually, there wasn't much of a smell at all.
Before I go on to the taste, I think it's only fair to say that it's highly possible that this brown ale was at a huge disadvantage going in. I went to the Ballast Point brewery on Thursday, and was absolutely blown away by everything going on in their beers. Their beers are anything but one-dimensional. Everything you taste there has so much going on that you can't wait to take another sip to try and figure it out. My favorite was one I was trying for the first time- their Fathom IPL. This beer was a mix of an IPA and a lager in which the beer is brewed like an IPA but uses lager yeast to create a smoother taste. The end result was something that smelled fresh and hoppy like a good IPA, but was smooth to drink like a lager. After having this, I'd say it would be tough for any beer to follow that up. Well, except for one beer I'll be reviewing soon. Anyways, I'm sorry Mission Street, but that's the way the dominoes fell.
After one taste of Mission Street's Brown Ale, I could pretty much tell exactly what was going on. There was a pretty one dimensional darker malt flavor with a tiny hint of caramel sweetness. And that was about it. Many beers progress in flavor as you drink them. The first taste can be sweet and then progress to something else in your mouth and then the flavor can change again to something totally different when you swallow it. This beer stayed exactly the same from initial taste to finish. I let the beer warm, hoping to bring a fuller flavor out, but it stayed exactly the same. In all fairness to this ale, I will admit that I haven't had a ton of browns before. Maybe this is more a case of me not liking brown ales than me not liking this one. And while I liked this one more than some of the others I've tried, this was still a little too one-dimensional for my liking. What can this brown do for me? Apparently not much.
Final Grade: C+
Mission Street's Brown Ale didn't look half bad after I poured it. It was a rich and deep amber color that you could only see through when holding it directly up to the light. The head was about a half inch of light cream colored foam. In the looks department, this beer really wasn't half bad. The smell wasn't terrible, it just didn't seem to have a lot going on. If you smell a Sierra Nevada or even something like a Blue Moon, you can tell that there are things going on in the beer that you can't wait to taste. Whether it's the bright hop smells of the Sierra Nevada or the citrus smells of a Blue Moon, the smells are intriguing and make you want to taste the beer. The smell of the brown ale, frankly, really didn't leave a lot to the imagination. Actually, there wasn't much of a smell at all.
Before I go on to the taste, I think it's only fair to say that it's highly possible that this brown ale was at a huge disadvantage going in. I went to the Ballast Point brewery on Thursday, and was absolutely blown away by everything going on in their beers. Their beers are anything but one-dimensional. Everything you taste there has so much going on that you can't wait to take another sip to try and figure it out. My favorite was one I was trying for the first time- their Fathom IPL. This beer was a mix of an IPA and a lager in which the beer is brewed like an IPA but uses lager yeast to create a smoother taste. The end result was something that smelled fresh and hoppy like a good IPA, but was smooth to drink like a lager. After having this, I'd say it would be tough for any beer to follow that up. Well, except for one beer I'll be reviewing soon. Anyways, I'm sorry Mission Street, but that's the way the dominoes fell.
After one taste of Mission Street's Brown Ale, I could pretty much tell exactly what was going on. There was a pretty one dimensional darker malt flavor with a tiny hint of caramel sweetness. And that was about it. Many beers progress in flavor as you drink them. The first taste can be sweet and then progress to something else in your mouth and then the flavor can change again to something totally different when you swallow it. This beer stayed exactly the same from initial taste to finish. I let the beer warm, hoping to bring a fuller flavor out, but it stayed exactly the same. In all fairness to this ale, I will admit that I haven't had a ton of browns before. Maybe this is more a case of me not liking brown ales than me not liking this one. And while I liked this one more than some of the others I've tried, this was still a little too one-dimensional for my liking. What can this brown do for me? Apparently not much.
Final Grade: C+
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