Westbrook Brewing Company - Gozu

One of the best things about having so many breweries in the market today is that it's forced brewers to really think outside of the box. Few beer drinkers today are going to saunter up to the bar at your new brewery and go straight for a beer called "Standard Blonde Ale." They're going to walk in, check out what's different on your beer list and try that. And if your offerings look bland (especially here in San Diego), they're probably going to walk 30 feet down the street to the next brewery. To combat this, there's been an influx of what I like to call "WTF is THAT style?" beers. Many styles that were near extinction have been dredged up and brought back to life, often with a modern twist. This can definitely be said for the Gose style.

A gose is a German style of beer that's pretty similar to a Berliner Weisse. There is, however, one very major addition- salt. A gose is a tart wheat ale brewed with coriander and (strange as it may sound) salt. When done right, this style can be insanely refreshing and it's low ABV makes it a perfect hot weather beer that you can crush like nobody's business.

The most prominent American example of a Gose is made by a brewery in South Carolina called Westbrook Brewing Company. If that name sounds familiar, it's likely because you've seen it on Evil Twin's bottles. They rent out a ton of their brewing space (80% by Evil Twin's founder, Jeppe Jarnit-Bjergsø's, estimate) for Evil Twin's use. But what Westbrook does with their own space has been quietly gaining steam, led by their Gose. While I'm still on the hunt for their standard Gose, I was able to come across a version of it brewed with an East Asian fruit called Yuzu. Let's check it out. 

Gozu pours a hazed and dull-looking apricot color with a half-finger white head that disappears pretty quickly. I wouldn't exactly call the appearance overwhelming, but luckily the smell more than made up for it. Gozu is definitely one of the craziest smelling beers I've ever come across. Right away, you get blasted in the face by a huge amount of citrus and salt. There's a ton of sweet lemons, salt, limestone, margarita mix, lime syrup and umami. Some of those things might sound a little strange. They're not. Everything in here works together really well. This beer smells incredible. 

The initial taste you get with this beer is like licking a Meyer lemon that's been dipped in salt. Cocktail sauce, light crackery malt, citrus peel, tangerine and some sour pink grapefruit all show up in the middle. The finish gives you the barest touch of wheat and finishes with a lingering lemony saltiness. I've had a decent amount of beers in the Gose style, but none of them pulled it off quite like this. It would be very, very dangerous for my bank account if this was distributed here. It's so good. Easily one of the best beers I've tasted all year. Amazing work, Westbrook.

Final Grade: A+

Top 250 Beers Tasted: 132

Logsdon Farmhouse Ales - Peche 'n Brett

Let's say there's this beer you really want to try. It's from a brewer you love, it's brewed with one of your favorite fruits, it has a sweet looking label. You're in. Only you can't find it anywhere and everytime someone you follow on social media tries it, they're hashtagging #whalezbro. So what are your chances of of ever trying that beer? Unless you're an avid trader or live right next to the brewery, your chances are probably not too great.

This is how it went for me with Logsdon's Peche 'n Brett for a few years. It was released in 2012 and bottled again in early 2013. But I never saw a bottle, never heard of anyone in San Diego finding a bottle, and on the rare occasion I did see it on untappd... you guessed it: #whalezbro. Then, by sheer chance, a shop nearby got it in and I was able to snag one in time. Sometimes you just get lucky. At #133, Peche 'n Brett.

Peche 'n Brett pours a hazed apricot color with a tightly carbonated two finger bone white head. I've had issues with Logsdon beers practically exploding out of the bottles in the past, but this one seemed pretty tame, which was nice. I didn't want any of this one to go to waste. When you smell the beer, the first thing you pick up is peach. But it's not the sweet peach puree-like smell I was expecting. It's a tart, underripe white peach aroma blanketed by a dusty layer of barnyard funk. Hints of sweetness creep into the smell periodically, but the brett in here really keeps everything in check. Deeper in, you get some great spicy oak notes. This beer smells incredible.

The beer opens on the tart side, with some peach and peach skin coming through first alongside a trace of underripe raspberry. A huge wave of barnyard funk follows, leaving a dry and tannic feel on the tongue. Soft oak notes, brett, peach pit and chalky malt all take their turns peeking out from under the blanket of funk. Everything in here just works. Each element works together seamlessly and the peaches really take this beer to another level while never becoming overly sweet and beer-soda like. The mouthfeel is medium and just a touch creamy, with the slightest hint of warmth on the swallow the only trace of the 10% ABV. This beer is really incredible. Definitely worth hunting down.

Final Grade: A

Top 250 Beers Tasted: 134

Dark Horse Brewing Company - Bourbon Barrel Aged Plead the 5th

For the past few weeks, I've been brewing my first stout. I tasted it for the first time yesterday, and I can say (with relief) that it's tasting pretty solid. But the process has also gave me a ton of respect for breweries who have really nailed this style. Coincidentally, I also tried another stout for the first time yesterday: A pretty highly regarded little number from a brewery in Michigan called Dark Horse.

When I first got into beer, I remember seeing a beer called Bourbon Barrel Plead the 5th on beeradvocate.com. I had never heard of the brewery and I had never seen the beer, but the review scores on it were insanely high. Almost four years later, Bourbon Barrel Plead the 5th is in the same place. Even with over 1500 reviews now and the coming and going of a ton of beer fads and trends, it's remained way up the list. Thanks to my friend, Tyler, I finally got the chance to see what the hype on this one was about. At #32, Bourbon Barrel Aged Plead the 5th.

Bourbon Barrel Aged Plead the 5th pours a viscous black color with a thin mocha colored head. The head doesn't last long, disappearing into the beer quickly, like it just told an inappropriate joke at a party. The smell didn't blow me away with intensity, but the depth was pretty amazing. Upfront, you get some rich dark chocolate, espresso and coconut. Behind that, there's some toffee, marzipan, chocolate covered cherry and just a trace of bourbon.

The bourbon's pretty minimal in the smell, but it's one of the first things you're met with on your first sip. Dark chocolate cozies up with the bourbon upfront, then those flavors fade into some roasted malt, espresso, toffee, light barrel char and fudge. The finish brings a touch of milk chocolate sweetness before a final push of bourbon rounds things out. There are a lot of aggressive flavors here, but somehow they are all getting along really nicely. Everything just kind of melds together seamlessly. It's one of the best executed barrel aged stouts I've ever had.  A huge thanks to Tyler for giving me the chance to finally try this one.

Final Grade: A

Top 250 Beers Tasted: 135

Olde Hickory Brewery - The Event Horizon

As most people who know me can attest, I like sweet things. And it probably goes beyond what most people would consider to be a "reasonable" level. For example, pretty much every day after high school, I used to hang out with my best friend, Alex. Our after school activities pretty much always started at the same two places- the Palisades Recreation Center tennis courts or at a basketball court in the Palisades. But first, we had to load up on the good stuff-sugar. If we were playing tennis that day, the routine was usually to go with ice cream. A pint of Ben and Jerry's Phish Food ice cream each and we were good to go. If we were playing basketball that day, it was chocolate milk time. But, naturally, chocolate milk isn't sweet enough on it's own, so we would get a big Nesquik, drink about a quarter of it, and then fill the rest with sugary cereal (usually Golden Crisp, AKA- Brown Sugar in a Box) and make a ludicrously sugary cocktail out of the two. It was like a Ghetto Smoothie for white kids who hadn't discovered alcohol yet. How we're not both in the clutches of advanced diabetes is beyond me. Knowing that about me now, you would think that there pretty much wouldn't be a beer that I would consider too sweet. I mean, if Golden Crisp Ghetto Smoothies weren't too much sugar, what could be? At #149, The Event Horizon.


The Event Horizon pours pitch black (hence the name, which is a fantastic name, by the way) with a milk chocolate head that wells up in the glass and finally settles at about half a finger above the surface. Each sip yields some nice tracks of lace. The smell was where things started to get a little strange. Barrel-aged stouts can often smell a little sweet. But after one sniff of The Event Horizon, I knew it was on another level. A huge blast of molasses and brandy soaked raisins Ndamukong Suh's your face the second you get near the glass. When this beer is cold, it's almost sickeningly sweet. I just tried not to smell it as I was drinking it. But as it warmed up, it started to pick up a lot more depth and I could start to see where the hype for this beer was coming from. Once you free yourself from the grasp of the molasses and raisin notes, you start to pick up marshmallow, wet earth, charcoal, oak and ash. Much better.

The taste opens with a sweet and syrupy wave of chocolate and raisin. The middle gives a touch of milk chocolate along with some fudge and just a touch of bourbon. The finish shows just a touch of charred malt and light oak before diving back into the chocolate and raisin sweetness it opened with. For a barrel-aged beer, this tastes surprisingly non barrel-aged. The sweetness, coupled with the syrupy mouthfeel definitely catches up to you in a hurry. And as the beer warms, the smells in here get better, but it becomes increasingly harder to drink because of the sweetness. I'm really glad I got to try this one, but I wouldn't recommend jumping through too many hoops to try it. Unless, somehow, you like sweetness even more than I do. Then this beer was pretty much made for you.

Final Grade: B

Top 250 Beers Tasted: 134

Unsystematic Brewing - Poppin A Quat Kumquat IPA

About a year ago, I brewed my first beer- Tilda Swinton Pale Ale. I wouldn't say it turned out fantastic, but I absolutely loved the brewing process. However, due to living in a miniscule one bedroom apartment, the room that I needed to brew just wasn't there. Fast forward to January, when my girlfriend and I moved into a house. As soon as we had finished unpacking, it was time to plan out the next brew.


I've loved kumquats for a long time. I don't eat them very often, but I grew up gorging myself on kumquats from my grandmother's tree, so I've always had good memories. Over the past few years as I've schemed about the kind of beers I would brew once I had the space, a kumquat beer was always something I wanted to try. Now that I had the room to do it, I settled on a kumquat IPA and dug up a recipe online. After an overly long brewday (sorry again to my friends who showed up to what I promised would be a "quick and fun" brewday) and a five week wait while the beer fermented and conditioned, Poppin A Quat was ready.



Poppin A Quat Kumquat IPA pours a murky, dark golden color with a good amount of floaties lurking in the body. I didn't notice them so much right after the beer was conditioned, but after a few weeks, there seem to be a lot of them. A thin, off white head caps the beer off. I used an absolute boatload of kumquats in this beer (2.5 pounds near the end of the boil and 2.5 more pounds about a week into fermentation), and they came out pretty nicely in the smell. Upfront, you get some floral hops, mingling with a good amount of bright kumquat flesh, jasmine and candied citrus. There's just a hint of malt breadiness in the smell as well, but it's pretty faint.

While I love how much the kumquats came through in the aroma of this beer, the taste makes me think I may have overcooked the kumquat thing a bit. Kumquat zest and thick tangerine syrup open things up. Then comes some spicy kumquat zest and a hard hit of grapefruit pith. The finish is super dry and almost tannic with a lingering kumquat peel note. The bitterness from the kumquat zest definitely gets a touch off-putting after about half a pint. The mouthfeel is prickly and just a touch sticky from all of the citrus.

Overall, I'm calling Poppin A Quat a success. I probably wouldn't win any homebrewing competitions with this one, but I'm pretty happy with the way it turned out. Smell-wise, I couldn't be happier with the way this turned out. The taste is where it could use a bit of work. But, hey, that's what the following homebrews are for. And speaking of the next homebrew, I may just have another fermenting as we speak. More on that in a month or so...

Final Grade: ...yeah, I'm not gonna grade my own beer.

Top 250 Beers Taste: 135

Three Floyds Brewing Co. & Brewpub - Zombie Dust

A few weeks ago, I did an in person trade with an awesome guy named Tyler. As a late addition to the trade, I ran up to Alpine for a few things for him, the condition being that he would give me a bottle of Surly's Darkness for doing so. When I met up with him, he said he was meeting with a friend who had never tried Darkness, and wondered if I would be cool with him sending me a bottle later, plus a few extras. This isn't the kind of guy that sends a few Coronas as extras, so I agreed. About a week later, I was talking to him and happened to mention how much I wanted to try Zombie Dust, the Three Floyds beer that's been perched firmly in beeradvocate's Top 10 for a while now. Immediately, Tyler said he could get me one. In fact, he had a trade coming through for some as we were talking and he'd be sure to throw one in the box he was sending me. It took me a while before I could be certain I hadn't just crapped my pants and, sure enough, a short time later a box arrived at my door containing Darkness (another huge want that I'll get to shortly), Zombie Dust and a few other goodies you may see soon. Tyler, you're the greatest! At #7, Zombie Dust.


Zombie Dust pours a slightly hazed orange color with a one-finger foamy cream colored head. Each sip yields a pretty nice sheath of lace down the glass. The smell is a pretty incredible blend of tropical hop notes alongside some spicy pine. Immediately after the pour, I started to smell notes of ripe mango, peach and some pineapple with a musty blanket of pine in the background. There's just a hint of caramel sweetness tucked in there as well. This is definitely one of the better smelling beers I've come across.

The taste opens on the drier side with a big dose of pine tempered by just a hint of overripe mango. The middle shows grapefruit, tangerine and some drying grapefruit pith. The finish brings pine resin balanced by some caramel malt and some lingering pink grapefruit pith. This beer has better balance than most Olympic gymnasts. It's intensely loaded with hops without subjecting the imbiber to massive amounts of bitterness. If this was available here, it's hard to imagine I would be drinking many other Pale Ales. A huge thanks to Tyler for giving me the chance to finally try this.

Final Grade: A

Top 250 Beers Tasted: 134

Stone Brewing Company - Bourbon Barrel-Aged Imperial Russian Stout, 2 Ways

Stone's a bit of an odd brewery in that, for as long as I've been a fan, they've never really had a big barrel-aging program OR a sour program. I say this is odd because it seems like the majority of trending breweries out there have at least one of the two. If you're not a brewery that does barrel aging or sours, you'd better be pretty good at something else to stay popular. And Stone is good at something: Hops. But even as they keep cranking out great IPA after great IPA, they've been experimenting with barrels.

Stone began the Quingenti Millilitre series last year and released nine beers in the series in 2013 alone. Each beer was barrel aged, with the majority spending time in bourbon barrels. Which raised the logical Stone fanboy question: "So the Imperial Russian Stout is part of the program, right?" But last year passed with no sign of a barrel aged Imperial Russian Stout. Were they content with letting the mystique of the remaining barrel aged Imperial Russian Stout that's still out there linger? Or were they still haunted by the debacle that occurred 2 years ago when they released the beer, only to have to recall it immediately for quality issues? Turns out (luckily for yours truly) neither. Stone finally decided to re-release the Barrel Aged Imperial Russian Stout again this year, and it brought a friend- Barrel-Aged Espresso Imperial Russian Stout. Ummmm, boing! Let's dig in.



Stone Brewing Company - Fyodor's Classic (AKA Bourbon Barrel-Aged Imperial Russian Stout)

Fyodor's Classic pours a used motor oil colored black and consistency, with a half-finger tan head that disappears back into the black pretty quickly. The bourbon shy need not apply here. The second you stick your nose near this beer, you get smashed in the face by huge notes of bourbon, charred oak and heavily roasted malt. If there's any sweetness to be found in here, it shows in the barest trace of vanilla and toffee, but they're quickly chased off by an angry mob of bourbon, anise and wet earth.

The taste opens with a wave of roasted malt and bourbon that absolutely bulldoze your sorry palate. The assault continues in the middle, where you're met with burnt coffee, charred wood and unsweetened baking chocolate. The finish rounds things out with some burnt fudge and a final dose of pure bourbon that's dry and lingering. This beer is unashamedly brash, undeniably huge and unquestionably awesome. 100% worth the wait.

Final Grade: A

Stone Brewing Company - Mikhail's Odd (AKA Bourbon Barrel-Aged Espresso Imperial 
 Russian Stout)

There was an approximate 0% chance of this beer sucking. How could it? The words "bourbon," "espresso," and "stout" just feel like they're supposed to be together. Oh, and they put a cat on the bottle. Like I said, 0% chance this was going to suck.

Mikhail's Odd pours black with a one finger khaki colored head that drops pretty quickly. The smell of bourbon was toned down a touch here, but the espresso was not. Even with almost a year in a barrel, the smell of espresso was remarkably strong. Under the espresso and bourbon notes were some vanilla, caramel, toffee, bourbon-laced oak, char and tobacco.

Similar to the standard version, Mikhail's Odd hits you right away with a pretty huge hit of bourbon. The bourbon carries through the middle of the beer, where it's matched by an equally impressive amount of espresso. The finish brings the barest touch of sweetness with some burnt espresso, fudge and burnt brownies. Even with that, the beer stays pretty dry throughout and the bourbon and espresso together are (as Salad Fingers would say) practically orgasmic. Stone absolutely killed it with Fyodor's Classic, but the espresso really takes it to another level. Awesome work, Stone.

Final Grade: A+

Top 250 Beers Tasted: 134