The End of a Year

So many good beers, so little time. I try not to spend too much time reminiscing, but this is certainly the first year I really spent exploring craft beers. It's been really interesting thus far, and I hope to continue this passion for many years to come. In any case, here's to another wonderful year in 2010.

I recently had a wish of mine granted, and got to try the Pub Dog Oatmeal Stout. It's richer than their black dog irish stout, and definitely is a little more creamy and heavy. However, it is also very delicious, and a little addictive.

I also got for x-mas (so far) a bottle of Brooklyn Local 2, which I am super excited to try. Reviews hopefully forthcoming shortly.

Beers I want to try in 2010:
-Brooklyn Black Ops (I will find some!)
-Rogue Shakespeare Stout (tried it!)
-Fordham Scotch Ale(tried it!)
-Sam Adams Chocolate Bock (So pricey...)(tried it!)
-Avery Mephistopheles
-Dogfishhead Chicory Stout (tried it!)
-Smuttynose Robust Porter (Tried it!)
-Brew Dog Tokio* (or more Paradox, that'd be fine too :-P)


P.S. - X-mas day, made out like a bandit. Bombers of Three Philosophers, Obovoid Oak Stout, and Barney Flats Oatmeal Stout, as well as an intriguing petite sirah from Red Truck. Happy drinkings to all of you!

Winter cold and delicious beers

It is so darn cold out here, I think that's why I love my tasty dark beers all the better. The best time for stouts, in my opinion, is the heart of winter, where it fills your stomach and warms you from the inside out.

I've certainly been in colder places, but winter in Maryland is still cold enough to make a ten minute walk without gloves or a hat seem like a really bad idea.

Luckily, this evening I joined some family for the beer release of DuClaw's Black Jack Russian Imperial Stout. This is a winter seasonal, and a fairly dark stout, to compliment their all-season round alchemy and their spring Irish stout, "Celtic Fury".

I didn't get a lot of smell off it, which was worrisome, but all my fears were dispelled with that first sip. Dark and rich, like a stout should be, the flavors of dark chocolate and espresso exploded. I also got some flavors of roasted malt, but predominantly this is a dark chocolate stout.

The alcohol was palpable, hence the imperial moniker, but luckily the beer avoided being too bitter, and was actually quite mellow. The beer itself was very dark, and was delicious by itself and with the buffalo dip we ordered. The spicy food actually served to compliment and contrast the dark, cool, chocolate flavors.

Overall, a delicious beer. Certainly not for a first timer, but I'd recommend this to anyone who likes stout as much as I do.

-The Unabashed Ungourmet

Favorite Beers

Hey guys, so I know there are a few of you lurking out there, so here's one for you. I'm working on my top ten favorite beers, but having a little trouble with it. A working draft is below.

I'm curious though; what're your favorite beers? Top 10? Just a few you really like?

Also, is there any beer you're really curious about? I don't take requests, but if you've seen something that's piqued your interest, let me know!

Your input is always appreciated, my lurking readers :-P

-The Unabashed Ungourmet

Top 10 Current Favorite Beers

1) Birrifico Del Ducato Verdi Imperial Stout

2)

3) Sam Adams Scotch Ale

4) Belhaven Scottish Stout

5) Sam Adams Imperial Stout

6) DuClaw Venom

7) Sam Adams White Ale

8) Dominion Oak Barrel Stout

9)

10)

Unsure where to put them/if to include them:

Fat Tire Skinny Dip

Yuengling Black and Tan

Woodchuck 802

Good Beer and Bad Beer

Ah, the joy of contrasts. I'm a big believer in situational attributes of things. That is, the situation which you experience something will greatly impact your view of it. So, even if you have something rare, delicious, and wonderful, if you have it on a full stomach, with a stuffy nose, or some other bad time, you're probably not going to enjoy it as much.

However, contrasting bad with the good can really make you appreciate the good all the more. Prime example being last night. At my section's holiday party, someone brought a sixer of Budweiser. Trying to be festive and friendly, I helped myself to one. Eugh. It's like fizzy pee water, with the vaguest hint of hops. But we knew this. Budweiser is a sad, sad beer.

And then I went back to Pratt Street Ale House, for what seems to be becoming a tradition. Ahhhhhh. Like stepping home after a long, cold day, to a roaring fire and/or a hot bath. This time I enjoyed their Blackfriar Stout, a little higher ABV than bishop's breakfast, and very chocolatey.

The beer pours dark and thick, and tastes a little like a chocolate milkshake. It's very silky and tasty, with nice sensations of dark chocolate and milk chocolate. I really enjoyed it, although I can't decide if I like it better than Bishop's Breakfast. It's a totally different experience though, without the creamy mouthfeel and coffee tastes of the Bishop's, but with a very thick, silky mouthfeel, and many chocolate notes. Both are definitely delicious.

I have wondered since, did I like it more because I was comparing it to the Budweiser? Regardless, it was a very welcome change, and a very tasty beer. If you're in Baltimore, I definitely recommend a stop by Pratt Street Ale House, their beers are pretty darn impressive.

-The Unabashed Ungourmet

Freezer burn and Ommegang

So, my beer for this evening was sort of tragic.

Not necessarily the beer itself, but the circumstances, and thus the end result.

So, it was the season finale for top chef, and I was going to be classy. I'd long ago purchased, and since forgotten about a prepared frozen gourmet do it yourself kit in the freezer. I'd made one earlier this year, a variant on chicken carbonara, and was suitably impressed.

For this evening, it was port wine steak with a pepper coating, along with rice and vegetables. I was excited.

For this special occasion, I was even cracking open the first of my Ommegang sample pack. I've always enjoyed Ommegang, and was excited to do the same tonight.

The beer, I decided, had to be somewhat dark and filling, if it was to compliment the meal. I settled on Ommegang's Abbey Ale, a dubbel.

It poured well, but I was little sloppy and it resulted in a bit of a head. The head itself, a nice tan color, was impressively thick.

The first smell is a pungent and complex combination, very dark, but spicy.

It tasted of spices, nuts, and maybe a some dark fruits, with a nice hop note. At first I found the hops to be a much in the aftertaste, but I figured since it was meant to be drank with a meal, the meal would help.

Much to dismay, a single cut into my steak revealed that it had long since succumbed to freezer burn, and was useless. So very sad.

Luckily the rice, with a mushroom risotto, was an excellent compliment to the beer. As I expect, the earthy notes from the mushrooms and vegetables mixed extremely well with the beer's darker, richer notes, as well as mellowing the hop influence. The beer is meant to be enjoyed with savory meats, so they claim, and I can only imagine it might have been even better.

My overall impression was a spicy dark beer, with a complex flavor array. I think there was some taste of a sweet dark fruit, like a plum, or a raisin. There was also a nice nuttiness or bread flavor that combined with the spices, but I couldn't necessarily separate it. I could also taste some dark, rich flavors like a rum or a brandy, as well as a cocoa at the end. It was all complimented with a nice hop flavor.

Overall a very enjoyable beer. I can imagine that it would've been even better with meat, and so I'm going to try it with that next time.

-The Unabashed Ungourmet

P.S. - The brewery identifies flavors of cinnamon and licorice, which both fit nicely with the spices and the darker flavors. Intriguing!

Pratt Street Ale House

I think I've figured out why the English seem to enjoy their beers warm. As an American, this is utterly anathema to me, as I truly enjoy the refreshing taste of a well chilled beer. Obviously I don't want it too cold to enjoy, but give me a frosty bottle and I'm happy.

However, I've noticed that when hoppy beers are cold, the hop taste is very pronounced, often a little overwhelming. However, as it's allowed to warm, the hop notes mellow and other flavors emerge. So, considering that the English love their bitter beers, one imagines that a bitter beer at room temperature is much less overwhelmingly bitter, and more balanced.

Of course, I could also be full of shit, never having had a proper English beer.

This comes up because I had some tasty beers tonight at the Pratt Street Ale House. Once called Oliver's, it changed names for some reason. I haven't the faintest why. Oliver's is a staple beer of Baltimore though, available both at the Pratt street house and at The Wharf Rat's in Fell's point. It's one of the few (2?) remaining breweries in the city that doesn't have it's main operation outside the city.

The first beer I tried was their Williams Winter Warmer. I've only recently begun to try winter warmers, and they intrigue me. This one started out with a strong hop note, but had a nice spice flavor to help balance it out. It was a little bitter in the aftertaste, but not overwhelmingly so. It was a very tasty beer that I enjoy more as it warmed (hence my theory above). I'm not sure what the spice note was, but it made me think of nutmeg, clove, or maybe even cinnamon. The spice was a little masked by the hops, but it's definitely something to try again.

I also had their Bishops Breakfast, an oatmeal stout on nitro pour. It was both smooth and creamy, and thus extremely delicious. It tasted very much of coffee and malts, a little sweet but in a good way. I also feel like there were some hints of milk chocolate in there, but that could have been my imagination.

Either way, if you're ever in Baltimore, definitely give the Pratt Street Ale House, or really just Oliver's Beers a try. I promise you, you won't be sorry.

-The Unabashed Ungourmet

I'm not Top Chef

So, I admit to watch Top Chef. I hate reality television, but it's one of my guiltier pleasures. The food is beyond anything I can even begin to understand, but it's such a cool process to watch. The selection of the food, the cooking, the artistry. I like to think that if I weren't going to law school, I'd have gone to culinary school and become a chef.

In some ways, this blog is celebrating that idea. Food and beer, enjoying the flavors the experience. Of course, not on the high level of Top Chef, but on my own pleasantly plebeian level.

Sadly, watching it does not make me a better chef, and more often than not I'm enjoying it with a hearty dinner of canned fruit/frozen veggies, some sort of bratwurst, and a pre-prepared rice/pasta side dish from a pouch or a box. It's not a culinary masterpiece, but it's quick and easy, and enjoyable to eat while watching them concoct culinary experiences.

In any case, I digress, but it was all part of tonight's drinking experience. A while ago at my local liquor store I spotted a bottle of Lump of Coal stout. I'd heard of it before, but never tried it. It's an imported stout which brags about it's blackness.

I cracked it open during Top Chef after I was done eating, and poured it into a pint glass. It was a 500ml, so I poured almost the full bottle. The odd bottle head caused it to pour unevenly at first, but it evened out eventually. Strangely, it had almost no head, which was a little odd.

It certainly is dark though. It's more amber than black, but it's a very dark, rich amber. The first sip is full of dark chocolate, and is surprisingly light. Sadly, there isn't much of a follow up. I slowly drank though the whole bottle, kind of expecting more, but finding no such luck. It's thinner than a stout, almost more like an ale or a black lager than a stout. The flavor is dark chocolate, and fairly strong, but relatively uninteresting for a one note beer. There's a hint of roasted malts at points, but it never really develops.

I wouldn't advise against buying this; it's certainly a fun Christmas beer to give to your favorite beer aficionado. Just don't expect too much from this wannabe stout. It's about as boring as the dinner I cooked, and in stark contrast to the beers I've been enjoying, and the cooking I was watching. Maybe it's just the context, but I was pretty unimpressed overall.

-The Unabashed Ungourmet

Holiday drinks

I had a fantastic thanksgiving weekend, highlighted by a small shindig with a few friends. Sort of a post-thanksgiving get together, we ate, we drank, we played card games, and had a good time. Also, The Irish made his signature bread pudding, which is basically diabetes in pure form. Stark came with some gross cherry wine, and The Culinator helped cook the whole thing. It rocked.

It also gave me a chance to try several Sam Adams beers I've been wanting to get my hands on, but had to wait a whole year since I forgot about them last year.

Sam Adams is far and away one of my favorite breweries, with palatable yet interesting beers in almost every possible variety. I especially enjoy their cream stout, scotch ale, and white ale, but more on those later.

This particular evening, I got to try Sam Adams Cranberry Lambic, Holiday Porter, and Old Fezziwig.

The Cranberry Lambic tasted (shockingly) of cranberries, and was interesting. Sadly, it is a wheat beer, which I'm just not a huge fan of. The cranberry kept getting washed out by the wheat, and it just didn't sit with me that well. I'm not sure I'd have this again, just because the wheat flavor was so uninteresting, and the cranberry wasn't strong enough.

The Holiday Porter was excellent, on the other hand. It tasted of caramel and dark chocolate, but rather than being thick like a stout it was surprisingly light. A delicious dark beer, it provided a nice sipping beer, but I can see it pairing well with a desert.(didn't get to try it with one, as it ran out almost immediately). Definitely something I'd like to have more of, so I wish it didn't only come in the winter mix pack.

Old Fezziwig is the toughest to decide on. It's a winter warmer, a style of ale that I've never had before. It's spiced like a wit beer or a Belgian ale, with lots of cinnamon and nutmeg. The end result is something like a Christmas spice cake, which is tasty, but was kind of odd. Can't really imagine doing anything other than drinking it by itself due to it's flavor profile, but I really feel like it was begging a complimentary flavor of some sort to complete it. Interesting, and I'd drink it again, but not too often.

I also got to have some Woodchuck 802. Woodchuck, as I've mentioned before, makes delicious cider. Their 802, named for the area code where they harvest the apples, is their best variety. Smokey and crisp, it's a deliciously dry cider, that is pleasantly sweet and a little tart. It is probably my favorite cider over all, and always something I enjoy having. Definitely try this if you like cider.

Also, I picked up a 10-pack of Ommegang beers, and am so very excited to give them a whirl. Hooray incredibly expensive craft beer!

-The Unabashed Ungourmet

P.S. - Also appearing at the shindig were Sparrow, Hooah, Mrs. Satan, Napoleon, and The Girlfriend. Not so much important, as convenient for me to write down all their nicknames now and just have them for my reference.

More Rogue?

More posts about Rogue ale? Well, they are sort of becoming my beer of the moment. They're well made, interesting to drink, and have more varieties than you can shake a stick at.

On the recommendation of a friend, and with the charity of another friend, we picked up a sixer of Rogue's American Amber Ale. A bit pricey, but you have to pay more for good beer. We also picked up another 500ml of Belhaven Scottish Stout, because really, you can never enjoy a beer too much.

The American Amber started out a little hoppy, but mellowed nicely. Not quite a pale ale, but definite hop notes, around a kind of mellow, clean taste. Not sure if I could pull out too many other flavors, but it was refreshing and tasty. As it warmed, the hop taste softened a bit as well, which was nice. I feel like there we some floral notes as well, but I'd want to try another before I was sure.

Overall a more complex, and tasty, version of a standard amber ale. Good beer to sip with your friends, or pair with a relaxing dinner. I'd say give it a shot; but maybe get a back up in case it doesn't work for you.

-The Unabashed Ungourmet

More Rogue Beer!

So, Rogue is a brewing company I've been interested in trying for a while. I've heard good things about them going all the way back to college, and they have a great rep in online beer review sites. Also, they have nifty names like "Daddy's Helper", "Dead Guy", and "Shakespeare Stout".

With this in mind, I gave their Hazelnut Brown Ale a try. It poured a nice even brown, out of a formidable bomber. It smelled like most brown ales I've had before, but with more clear notes of nutty flavor. The first sip was a wash of hazelnut, with a strong undertone of earthy flavors.

There was an odd sour flavor that I'm working on processing. It made me think of slightly sour fruits, but more pure. Maybe an acidic flavor? I'm not 100% sure, but it was tasty, and emerged more as the beer had a chance to warm and breathe.

Overall a very tasty beer. Not that extreme, but a very good iteration of a nut brown ale. I can't really see it working well with anything other than bread or crackers, but luckily it's very good by itself.

Recommended if you're a fan of nut brown ales, but nothing that made me sit back and go "wow".

I have a couple bottles of wine waiting to be tried and reviewed, but it'll have to wait til next time. Til then, Cheers!

-The Unabashed Ungourmet

update: a lot of other reviewers noted some chocolate tastes; I'm thinking the sour flavor may have been bitter chocolate. It confused me because I wasn't expecting chocolate in my brown ale :-P

More catch up - Making a great burger

This one is for all you burger lovers. I’ve searched high and far, and found some pretty consistently delicious burgers, which I thought I’d share with you here. Make 'em yourself or try them at a restaurant, these are some of my favorites.

First is the Black and Blue. Sadly, a lot of places get this wrong, charring a burger then throwing a little blue cheese on top. They suck though. This burger is rolled in Cajun seasoning (the blackening), and then topped with a heaping amount of blue cheese, which is allowed to get gooey and delicious. The cool and bitter cheese plays exceedingly well with the spiciness of the burger, leading to a beautiful match. If you’re feeling extra adventurous, try a little spicy mayo on the bun, and maybe some fresh lettuce. Simple but delicious.

The second has many names, although I like The Aloha Burger. It’s a burger, topped with pineapple, basted with soy sauce. The soy is salty and savory, and mixes well with the sweet pineapple. The burger is a nice method for delivery here because it provides a firm foundation and the tastes mix well with the meat. If you feel the need to use cheese, only American. Any kind of strong cheese here would conflict with the pineapple and the soy, and ruin the purpose. Red Robin does a killer iteration of this burger, which I would have to recommend.

Finally is a burger yet to be named, points if you can come up with something good. This burger involves mixing in EITHER onion powder, garlic powder, and season-all into the meat, OR mixing in onion soup mix (those little packets) into the meat. Either way you end up with an incredibly juicy and savory burger that tastes of all the best spices. Despite not being some arcane combination of ingredients, both of these recipes produce a fantastic burger, good with any combination of toppings. This is a make yourself kind of deal, and has produced the best burgers I've ever tasted.

Anyway, go forth and try these recipes! And Enjoy!

More Dark beer and Max's goodness

Max's Taphouse really is one of my favorite places to go in Baltimore. During the week it's busy, with a cosy bar atmosphere, but not so crowded that the bartenders can't find you. Speaking of, the bar staff are quick and courteous. It's also quickly become my place to go when I'm in the mood to try some odd beers.

First though, I feel like owing to the title of my blog, I should mention their burger. It's a bit on the pricey side, with any of their options coming in around $11 after tax. But, as pub food goes, it's a darn good burger. It's juicy and fresh, and they cook is just long enough to make the cheese gooey. The bun is a little stiff, but it doesn't actively interfere. It also comes with their seasoned fries, which are darn tasty.

More importantly though, their beer! They have so many odd brews, it was almost impossible to decide which to try. I was paralyzed, but finally went with my instincts for the first two, and was justly rewarded. My first beer was Brew Dog's Zeitgeist. A Scottish Black Lager (and we all know my love of all things Scottish), I wasn't totally sure what to expect. Thankfully, it was delicious. It tasted like a stout, but drank much lighter, like a lager. It had a delicious taste of coffee, but with a creamy finish that my friend Stark described as Cafe au Lait. It was a deliciously dark beer, pitch black, but it was surprisingly light and refreshing. Needless to say, my brain was confused, but my taste buds were thrilled.

I moved on to a similar sounding beer, Thirsty Dog's Stud Service Stout. A dry irish stout, I expected something similar if not quite as good. It poured so as to be almost indistinguishable, but it's lovely tan head stuck around far longer. It had a similar taste of coffee, but far more milky and rich, almost like milk chocolate at points. It was definitely a stout, sitting nice and heavy, but was smooth and creamy as well.

Either of these I could've had a pint, easily. But I was in the mood to try some more beers. Tragically, around that time my stomach caught up and demanded a burger. Now, I talked about the burger above, but I wasn't sure any of my odd beers would pair well. There were a pair of 8% stouts, but I was worried they would clash with the savory burger. So, I went out on a limb.

Failing to find any sufficiently interesting lagers, I went with Hitachino's Red Rice, a Japanese rice ale. Sadly, I just couldn't enjoy it. It had some flavors of fruit(apricot?) and licorice, and had a full taste of a cinnamon or ginger flavor, but as a whole it just didn't do well. Ah well I say, lesson learned. My friends and I agreed, one to try with the baking.

I definitely recommend Max's to anyone who wants to get out and try some odd beers; they always have new beers on tap, and they're guaranteed to confuse and delight. Until next time, may you be blessed with good beer and good spirits.

-The Unabashed Ungourmet

The Scottish Wonder

So, wow. I was buying beer for my formerly mentioned Halloween party, picking up some single bottles to enjoy and just try different things.

I'd tried Belhaven's Scottish Ale before, and was suitably impressed. I saw a 500mL at my local liquor store of their "Scottish Stout". Now, I love Scottish beers and I love stout, so it was a pretty easy decision.

Still, this beer has overwhelmed me and exceeded my expectations. It pours dark, rich black, with a gorgeous tan head. The first taste is a bitter coffee, but it's followed by an almost tangy flavor of smoke and bitter chocolate. At 7% abv, it drinks like a guiness, and is good by itself. I dearly desire now to try and pair it with a meal and see how it handles.

All in all, from the first sip to the last drop, it was a delicious beer which I thoroughly enjoyed. Almost without effort it cracked my top ten favorite beers, maybe even my top 5. A fantastic choice, which I recommend to anyone who likes there stouts.

A Halloween to Remember

Oh how I love Halloween. I won't regale you with too many tales; save to say you're never too old to scare the crap out of children and eat delicious candy.

On to the alcohol! I had the good fortune of trying a lot of different things this weekend. From absinthe (liquory licorice, eugghhh) to limoncello, from bad wine called "vampire" to jello shots that were about 49% vodka. Really though, nothing terribly important to result. Most of it was pungent, tasted like a sucker punch, and left me begging for chaser.

My wonderful friend Stark hosted a shindig during which she served many of her fruity and delicious infusions. Her apple cinnamon is one of the better liquers I've had, but many of her others were too alcoholic for my pansified tastes. Sue me, but I don't have much love for hard liquor or cheap vodka. (although good whiskey has it's charms)

But the beer, oh the beer.

First thing first, I will eventually get around to writing about Woodchuck. They make delicious ciders, in many, many varietals. They have a decent amber, a horrific pear/fall seasonal, a fascinating granny smith, and a delicious dark and dry. However, those all will have to come later, because this is about their Oak Aged.

It tasted sweeter than a lot of ciders, but had a nice crisp taste with a deliciously fruity finish. My favorite part was a dark, rich taste that permeated the whole drink (the oak no doubt, in effect). Overall I rather enjoyed it, finding it to be one of their better ciders.

I also had the good fortune to try a bottle of Rogue's Dead Guy Ale. Rogue is a brewery I know precious little about, but have heard nothing but rave reviews. Look for me to try many many more of their offerings in the coming months.

Their Dead Guy Ale was powerful and complex, not a beer to be trifled with. This is no Sunday afternoon watching the game, drinking a bud kind of beer. This beer perplexed me, teased me, rebuked me, and delighted me, all throughout the course of an evening. The ale itself was light enough to be pleasantly drinkable, but not lacking a quantum of flavor. A very impressive beer, which deserves more analysis.

Halloween was an excellent adventure, and I picked up another stout to try from an old favorite, Belhaven. More on it as I try it, that's all for now.

-The Unabashed Ungourmet.

Pub Dog

First of all, damned be to Baltimore. Everything here seems to close by like 8:30pm. Why is there no delicious quick food open late at night?

More importantly, beer. And not just any beer, Pub Dog beer. For those who don't know, Pub Dog is a Baltimore restaurant which makes both pizza and beer in house. For my money, it's one of the better local breweries. Not exceedingly complex or adventurous, but damned tasty.

I was at my local liquor store, checking out the bombers, when I spied a bottle of Pub Dog, Dog Fest. Dog Fest is their fall seasonal, an oktoberfest style beer, which I'd never tried. Further, I'd never seen their beer in the bottle, so needless to say I was excited.

The beer was a little rough at first, somewhat bitter, though that might have been the food. Either way, I poured a second glass and let it sit, as well as having finished my dinner, and was left with an excellent beer. Very drinkable, with a nicely spiced aftertaste. It's not quite as crisp as some beers I've tried, but the color is wonderful, a beautiful golden-amber. I see this more as a beer you'd sip in the evening, rather than a beer you'd have with friends, or with dinner; though I'm still working on why.

Either way, quite tasty, and highly recommended.

-The Unabashed Ungourmet

An aside, and more beer!

So, I promise I'll stick to my format, but a brief side note.

Turkey is a surprisingly easy to use meat. A little healthier than beer (who cares?), and more importantly a little cheaper. It's also a pretty bland meat by itself, so it absorbs other flavors well. It's less fatty, so you'll need to use a little oil or other fat-type-thing to make it adhere while cooking, but it's well worth it. I recently made turkey meatballs and a turkey burger, and they were delicious :-D

Also, sauteing garlic. Tougher than it seems. It needs a much higher temperature, but also burns unfortunately easily. I'm working on ways to make it work, but I'm 0 for 1 on the "throw it and butter into a pan at the same time" idea.

But what do these things have to do with burgers and beer you ask? Nothing! But this is my blog, so suck it. I will occasionally tangent off about whatever cooking thing I'm trying. Feel free to skip it if you are terribly offended.

Back to the point, more catching up!

The first beer I'm recounting was the Three Philosophers beer. I had been aching to try this since I heard about it. I studied a lot of philosophy in college (hahahahah oh god why?), and thought the name was just too funny. Little did I know what I was in store for.
The brewer of this beer, Ommegang, is a New York brewer that makes Belgian style beers. For those who don’t know, they tend to be a bit fruity, a bit spicy, and somewhat strange.
Three philosophers was all of that, in delicious form. The spices were palatable without being overwhelming, and worked well with the fruits to create a very interesting and entirely unique taste. I do not have a complex enough knowledge of beer to appreciate all the flavors, but I can tell you this much: this beer is way smarter than you. The best you can do is acknowledge that, and enjoy it anyway.

Also; a second, and sadly worse beer. This account will discuss a most unusual beer, which has greatly vexed me. I was out at a local bar, and saw that they had a Crème Brule stout. It sounded delicious, and I decided that I needed some. The first sip was fantastic. It smelled like the delicious desert, and I enjoyed it. It was the first beer I tried by Southern Tier, and I was suitably impressed.
But then, alas, it turned on me. The sweet smell became almost cloying, and made the beer taste more and more bitter. Combined with the potent alcohol content (something close to 9%), I was eventually struggling to choke down the bitter, alcoholic beer, all its former glory gone.
It may be my taste buds are just not mature enough yet, but this beer was altogether pretty bad. It started great, but the smell was in too sharp of a contrast to the flavor of the beer itself. A sad, sad day for stout lovers.

Mick O Sheas

So, I admit to being pretty skeptical of an Irish Pub in Baltimore. Not that it's tough to do, so much as they're dime a dozen.

Mick O Sheas though, was pretty impressive. They had a better than expected tap list (more in a moment), and the food was very good without being horribly expensive. I highly recommend getting O'Sheas Won tons; won tons stuffed with potato, cheddar, and bacon. Mmmmm good.

Anyway, so we had the fortune of a server error, and end up with an extra dogfish head 60 minute IPA to split. I found it surprisingly drinkable, especially considering I'm not a fan of pale ales, much less IPAs. The bitterness was ever present, but it didn't interfere with the potent (but indistinguishable to my immature palette) flavors.

The real treat though was the Resurrection Ale. It's a Belgian style ale, brewed here in Baltimore at The Brewer's Art. It was a delicious ale, sweet without being sugary, and with full rich flavors that made me think a little bit of a dubbel(later confirmed as the actual style!), or maybe just a more flavorful brown ale. Either way, it was all manner of delicious, especially at a robust 9% abv. Definitely give this a try if you get a chance.

More DuClaw goodness

So, as any of you residents know, Baltimore has just been a hellhole this past week. Overcast, with a constant frigid drizzle. It's just been a gross place to live.

To improve on this condition, I decided to have a beer at DuClaw, brighten my spirits a bit.

I started out with a pint of their seasonal Scotch Ale, Twisted Kilt. Now, Sam Adams Scotch Ale is far and away one of the better beers I've had, so I had pretty high expectations. Overall though, I found the taste of alcohol tended to override the other tastes. There were hints of a smoky flavor, and maybe some sort of woody or nutty flavor as well, but they weren't terribly well defined. There was also a sweetness to the beer that was somewhat unsettling. It wasn't a bad beer, but it definitely didn't live up to expectations.

I also tried their nut brown ale, Consecration. That was actually quite tasty, with a powerful flavor of chestnut, or something similar. Nicely enough, it was still refreshing without being heavy, but was richly flavored.

I should side note, I had a sampler of their Oktoberfest seasonal, Mad Bishop. Now, those tiny samplers are hardly enough to really judge a beer, but my impression was favorable. Like many other Oktoberfest beers, there was a rich taste of spices, along with a fairly crisp taste. I've always felt that a good Oktoberfest should remind me of a fall day, and this one certainly seemed to pass the test. I'm going to try it again next weekend, so more on it then, for sure.

Beers in Annapolis?

I know, what blasphemy, right? Well, by chance, I found myself in that other Maryland city this past friday night. After enjoying a sampler of the local brews, but finding nothing too amazing, I saw that they had Old Dominion Oak Barrel Stout on tap.

I should preface this by saying that Dominion's stout is easily one of my favorite beers, but I'd never had it on tap before.

I feel like I could sing the praises of this beer forever and a day. Dominion’s stout is simply amazing. It’s delicious and full flavored, bringing in strong flavors of oak, and a deep, full taste. It is neither bitter nor sweet, but surprisingly refreshing for a stout. For once I didn’t feel like I was full after a single beer.

However, this is not to be toyed with. This beer is a delicious treat, but I wouldn’t go so far as to pair it with food. This is a sipping beer, to be appreciated by itself (hopefully on a pedestal if you have one handy). Very possibly my favorite stout.

In fact, it's even better on tap than bottled. On tap, it brings out the oak flavor even more, and has a delightfully frothy head. Just a fantastic beer.

DuClaw

So, as I may have noted on several occasions, I do live and breathe sometimes for a brewery in Maryland called DuClaw. The name is weird, but don't let it throw you off. Apart from some seriously tasty bar food (I recommend the buffalo dip), they have wonderful, amazing beers.

My favorites are definitely Alchemy, and Venom though.

Alchemy is DuClaw’s stout. Oh Gosh. Coffee and chocolate float through this hefty drink, sweetening it from the first sip to the last drop. A very sweet stout, some people are not big fans, but they can go suck it. I love this beer, and order it most any time I go to DuClaw. It goes well with most any food too, as the flavor doesn’t interfere, but doesn’t get overwhelmed by the food either. A very balanced, and tasty drink.

Venom on the other hand is their pale ale, kind of a polar opposite. A brief into: I hate pale ales. They are bitter. I find bitter gross. Cool?

With that in mind, I love this beer. I love it so much; I can’t even have it that often because I’m afraid I’ll spoil it for myself. It has all the flavor of complex pale ale, very refreshing and delicious, with none of the bitter after taste. The whole time, you’ll be expecting it to come like a roundhouse to the face, but it mercifully stays the pain that follows most of its brethren. I have tried many, many pale ales, and this is the only one I have ever enjoyed. It is a fantastic beer, and I wish I knew how they made it that way.

All of the below are beers I’ve tried at some time or other. They’re all pretty goof in their own ways, but I haven’t enjoyed them enough to have them repeatedly.

Hellraiser IPA – Wow. Very bitter. If you like bitter beers, this is your bag, but otherwise be warned. It’s a very clear taste, with a BITE for an aftertaste

Misfit Red – Oh so delicious. I don’t get this often, and I kick myself for that. It’s a fantastic Irish Red, flavorful without being bitter, sweet without losing body and flavor. Highly recommended

That Blonde Ale – Eh. I don’t even remember its name. It’s a more complex Budweiser. What else can I say?

Kangaroo Love – It tasted like soap. No, seriously. I don’t know why. It just wasn’t my kind of beer I suppose, very weak. It's supposed to be an Australian beer, but I just wasn't having any of their shenanigans.

Sawtooth – Their seasonal Wit Beer. Very impressive, somewhat spicy, and deliciously refreshing for summer time. Still, you really have to like Wheat beers to be into this bad boy. Enjoyed it but not desperate to try it again.

Celtic Fury – One of their spring beers, a delicious stout reminiscent of Guinness. I was actually very impressed by it, a nice coffee flavor without being bitter or tasting burnt, but others didn’t share my enthusiasm. Sadly, it has a somewhat abbreviated run, so I’m eagerly awaiting trying it again next year.

Playing catch up...

So, the freaking title of my blog mentions burgers, and yet thus far nary a sentence about what may well be my favorite food. Well, that's all about to change. I realize I wrote a lot of these reviews, then promptly forgot to post them. I've got a good bit of catch up to do, hopefully in somewhat reasonable installments. So, we'll start with the best.

Oh Five Guys. How do I even begin?

The first time I tried Five Guys, I was in Washington DC, visiting a friend. I’d heard of this place before, but had never been convenient to try it. Needless to say, I consider that among the top five mistakes I’ve made in my entire life.
The first thing that strikes you is that this place isn’t run by greedy jerks. There are free peanuts, cups for water are free, and they have a list of burger toppers to shame most anywhere, everything from mushrooms to hot sauce.

Being the simple man I am, I order the regular cheeseburger, just lettuce and mayo. Wow. From the first bite you get juicy meat without it tasting greasy or cold. The burger is smashed together with a bun that is spongy (in a good way), and doesn’t fall apart. The cheese is delightfully melted, and the toppings surround the whole thing. The regular cheeseburger is two patties, and more than filling enough, even for a hungry guy like me.

Simply put: this is the best fast food burger I have ever had. And I continue to be impressed. Every time I go to Five Guys, I come away extremely satisfied. They rock. Go there, now. In fact, just writing about them makes me hungry.

P.S. – The Fries. Good god. They deserve their own article. Coming in either regular or Cajun, they take a cup, put it in a bag, and proceed to fill the bag up past the level of the cup, with fries. A regular is good enough for two people; a large can feed as many as four. Or, if you’re a fat kid like me, you can eat them all yourself.

And, since I'm never done talking, I'll even through in a beer review of a variety I got to try recently. I was at my local snobby liquor store, and saw that Dominion had released an Oktoberfest beer. Que Interresante!

Yikes. This was a dark beer. Dominion’s stout, which I worship, doesn’t hold a candle to this inky bastard. It’s a seasonal Marzen, and it lives up to the name with all the flavors of a crisp fall centered around a good balance of hops. A little bitter at points, the overall flavor is very smooth for such a dark beer. I really enjoyed it, but many of my friends find it loathsome, so drink at your own peril. This is definitely more of a sipping beer that needs your full attention.

A night out

So, a few nights previous, I had the good fortune of having some friends along with me to Max's Taphouse in Fells Point. For those who don't know, Max's is home to a fantastic selection of beers on tap, most of which are obscure and delicious. I had the good fortune of trying both Birrificio's Del Ducato Verdi, and Brew Dog's Paradox Speyside.

The first beer I tried was the Paradox Speyside. A Scottish Imperial Stout? That was like waving a red flag in front of a bull. Poured from a cask, this beer is matured in brandy casks, and has a whopping 10.5% alcohol by volume. It is a beast of a beer, a credit to the Scotsman who brew it.
First taste is oakey, like many Scottish beers, and somewhat smoky. Unlike many stouts, it is not a sweet taste, but a deep and rich flavor. Impressively, this flavor is what saves it from being overwhelmed by the extreme alcohol content. A glass of this could knock out most of you little girly men, which I why I recommend going with just a sampler.
I can imagine a Scottish man out on the moors, enjoying a glass of this before he goes and kills some English men or something. It is a darn manly beer, and a tasty one too.

As for the Del Ducato...Wow. I really don’t even know where to begin.
I saw this on the menu at Max’s Taphouse, and knew I had to try it. It was from Italy, and called a Chili Stout. I was intimidated, but I had to be brave.
The first taste is cool, dark, chocolately stout. The aftertaste hits then, and it’s a light but very noticeable spiciness. Not like grab a glass of beer spicy (that would be a horrible cycle), but a very gentle awareness of the spicy taste.
I was amazed, as were my friends with me. Just a fascinating and delicious beer. I only had the sampler, but really that’s all that I needed.
If you can ever find it, try it. Love it. Trust me on this one.

Sadly, I'm a poor post-grad and could barely afford these two beauties. More reviews to follow as I get out and try more beers!

The Bottom 5

My five least favorite beers. This is a tough list, because I know that I’m going to list a bunch of great beers that I just found to be a little off, or that I had with the wrong food, or after the wrong drink. I know that beers are a complex thing, and I’m open to trying them again. Please don’t rain shit on my house if I picked your personal favorite.
1) Any combination of the words Natty, Milwaukee, Best, Ice, Bohemian, or Light. – Eugggh. Beer pong beer doesn’t begin to describe these affronts to nature. It’s 5 bucks for a case and there MIGHT JUST BE A REASON FOR THIS. I wouldn’t use this to poison my neighbor’s yappy dog, it’s so low quality. Moving on.
2) Miller – I should be more specific, but really? Flavorless and weak, it makes me think of week old bottled water. I get that it’s the beer of the working man, but the working man clearly deserves a better beer.
3) Budweiser – Really, I’m just repeating myself now. Another beer that should be labeled “almost-beer” for its astonishing resemblance to beer without ever really coming close. To be fair, I haven’t tried their American Lager yet, but I’m preparing to be underwhelmed.
4) Blue Moon – A favorite, which I just don’t understand. It lacks any kind of real flavor, and it’s kind of flat. I’ve heard it’s good with an orange, but I’m just not up to giving it another shot. The little flavor it does have is weird and slimy. Also, I tried their summer ale, Honey Moon, with high hopes, only to end up throwing out most of it. I couldn’t GIVE it away to my cheap ass friends. Keep this around in case someone you love swallows poison.
5) Dogfish Head, Any – This is the one that is the toughest. They make really, really classy beer. The kind beer aficionado’s love. It’s expensive, it’s complex, and it’s probably great beer. I just can’t stand it. I’ve tried it a few times, different kinds and different occasions. All I can taste is the bitterness (the hops?), which defines everything I’ve tried. It’s so bitter that the next beer I try comes across as bitter, because of the lingering bitterness. Sorry dogfish head, I’m sure I’ll appreciate you in a few years, but for now you make me want to go gargle salt water.
Dishonorable Mention – Corona – I shouldn’t even put this on here. I refuse to try this beer, based on the commentary I’ve heard. Really though, it’s the choice of frat boys, and it requires a lime to make it not taste like ass. Why the fuck would you buy this? If you’re dumb enough to buy a beer that REQUIRES fruit, you have sorely missed the point.

My Top 5 Beers

So, I sat down to write about my top five beers. I came to a shocking realization however, in that I couldn’t even begin to narrow it down to five beers. Instead, I’ve provided five breweries, and discussed their various drinks that are wonderful and beautiful.

A warning; I love stouts. If you really don’t appreciate a good stout, I don’t even know what to say. Mostly that you’re a bad, bad person. Seriously though, I realize how biased I am. Try and roll with it, or go read another blog.

Top 5:

1) Sam Adams - Really, who else could hold the top spot? From their seasonal ales to their cream stout, their Irish red to their scotch ale, they make far and away some of the best beers I’ve ever had the pleasure of enjoying. Scotch Ale and White Ale (their spring offering) might be my favorites, but their cream stout is mellow and dark, and their Oktoberfest (their fall beer) is deliciously crisp.

2) Du Claw – True artisans; they are challengers for the top spot, but manage to fall just shy. Not a national name, they exist mainly around Baltimore, which is fine with me. They make true craft beers, releasing variants throughout the year and offering a few seasonal options. My favorite is Venom, a surprisingly rich pale ale which lacks the bitterness common to its name. Close second belongs to their Stouts (woah, really?), Celtic Fury and Alchemy. Their Misfit Red is also a treat, and a real pleaser for a simpler taste.

3) Redhook – Oh Redhook. How many ways can I sing your praises? Your beers are complex and delicious. Far and away their summer ale is their best (and the best of it’s kind I’ve had). Don’t discount their Longhammer IPA though, nor their light, zest, and somewhat confusing Copperhook (their spring ale).

4) Yuengling – A smaller company, but their lager is one of the simpler yet tastier beers I’ve tried. It’s not complex or dark, but it manages to be flavorful and refreshing nonetheless. Their black and tan is also a cut above the rest.

5) Dog Pub – or Pub Dog if you’re from Columbia. Originally known for allowing dogs into their pub (shocker, that), they offer both pizza and beer that they make. The pizza is fun and diverting, but the beer is truly impressive. Their Irish stout is velvety and tastes of coffee, and their winter bourbon ale is dark and warm and oh so wonderful. They offer a large variety of fruity beers and various ales, so it’s easy to cater to everyone.

Honorable Mention: Diageo – I know, it hurts. A Multinational conglomerate? The horrible corporate bastards, whatever could they produce? I’ll tell you what. Guiness and Smithwick’s. Two of the better beers I’ve had. Yes, they mass produce, but they do a damn fine job. Both are rich and filling, although Smithwick’s isn’t as much like a loaf of bread. My recommendation is to try them from the tap.

A few that got left off would include Newcastle Ale, Killian’s Irish Red, and a few types of hard ciders. Don’t judge me.

Getting it out of the way

So, dispelling any and all misconceptions.

This is a blog about eateries and breweries in the area. I'll mostly be posting about different burger places or new beers I've tried. There will also be random posts about any places worth going, even if it's not for burgers or beer. Try and stay with it.

Also? This is a blog about what I like, not a gourmet review, zagat wannabe. I have distinct tastes, which you may or may not share. I'm glad to hear things you've liked that I should try, but I don't actually care if you agree with me. Start your own blog if you'd like to lecture on why Natty Light is worth drinking (I'll save you the trouble; it's not)

On the other hand, definitely let me know about places you've enjoyed, beers I should try, or anywhere that claims to have the best burger around. I won't always run right out and try it, but save to say I've got a list of places I'd like to try.

That should be all. I'll post whenever it seems convenient or useful, and hopefully I'll have pictures to share. Until then, I bid you adieu!

-The Unabashed Ungourmet