From the Bottle Collection and Beer Profile

Without intent, I have collected well over 1,000 beer bottles since the early 70s. When something finally had to be done about the cheap paneling in this old modular, I had a choice. Tear down the walls while, oh, so carefully, replacing the often rotted 1X3s. Or: cover them with…

…The Bottle Collection.

Written by Ken Carman

This is going to be an interesting edition: I thought I’d combine a profile with the Bottle Collection, since the first time I had Theakston Old Peculier was quite a while ago.

The last time I had this was at a wedding in Utica, NY in the 80s and I almost threw fruit at the bartender. He kept insisting Old Peculiar was only “properly served” with fruit extract in it and an orange slice on the rim. He told me because dark beers were too bitter and “everyone drank it that way.” Of course by then I had had Guinness Foreign Extra in Montreal and I told him it wasn’t all that “dark,” or “bitter,” and I wouldn’t let him ruin such a grand experience.

He relented.

Maybe it was my threat I didn’t make to give him a very “personal” fruit filled experience. But I felt like saying that. I think he was surprised when after savoring the experience I ordered another, sans fruit, fruit slice and, oh, did I mention? He wanted to salt the rim of the glass too.


Typical beer ignorance that was so dominant in the 80s; a time when “exotic” sometimes meant a Miller Dark in many places. Of course Miller Dark was pretty much the same damn recipe as regular Miller except food coloring and maybe a pinch of some denser, roasty: more interesting, malts.

So I saw Old Peculier at Midtown in Nashville just before Turkey Day and said, “What the hell, let’s see if it’s as good as I remember.”

It was.

Peculier was named after the peculier of Masham. Yes, “Masham,” I’m sure, is an unintentional brewing pun. A “peculier” is a parish outside the jurisdiction of a diocese. Old P is an Old Ale: not classified as actual “Old P” which would be real disgusting, so let’s not dither on that thought, shall we? Yes, classified as “Old Ale” even though the original gravity is just a tad low for the style. You’d never know.

Caramel nose with malt accent: no hops sensed, Old Peculier is brown with great ruby-esk highlights. The mouthfeel is very low on the carbonation side and it tastes malty sweet with a few darker malts peeking out in the taste. No diacetyl. Not real dark, by any means. There’s a very slight peated sense to the malt. Though the carbonation is low in the mouthfeel it fills the mouth with slightly sweet malt. But there are bubbles in the body, in the glass.

White, rocky, head that fades fast.
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Beer Profile

Welcome to our new writer! -The Professor

Profile by Millie Jenny C. for

Looking for something different for Thanksgiving? Often people will choose heavy, dark, beers to go with heavy and strong flavors like gravy, dressing, turkey, cranberry: one of my favorites.

Hopportunity Knocks may be just different enough, yet strong enough, to balance out the dark meat and the saged dressing, another favorite of mine.

Hopportunity knocks starts with a Cascade nose from fresh hops and other varietal, West Coast hops. Clarity is excellent with a nice creamy head. That head fades fairly quickly, but a slight edge of foam does hang on.

The fresh hop is excellent when it comes to the taste.

Mouthfeel is medium light when it comes to the body with slight carmelization.

Hopportunity has a nice hoppy bite that tickles the nose and then rolls over your tongue with layers of hop complexity. Persists far into the aftertaste.

Overall it is an excellent, complex, hoppy ale. Definitely answer if, when in the store, this Hopportunity knocks.

Hopportuntity Knocks
Brewed by Caldera Brewing, Ashland, Oregon. Their site says brewed with mostly Centennial from the Northwest and 6.8%. Does not mention fresh hops: either way.