Still, Deschutes produces some very good special edition brews. So, when I first saw Black Butte XXV on the shelves about a year ago, I had to pick one up. This is their 25th Anniversary commemorative, and a celebration of their biggest seller.
In looking at the label, I discovered a couple of interesting things. First, the Black Butte XXV is literally twice the strength of normal Black Butte Porter (11.3% ABV). Second, almost alone among breweries, Deschutes will include a “best AFTER” date for beers that it suggests you cellar. In this case, the “best after” date is 06/10/2014.
Also, the beer was brewed with cocoa nibs, figs, dates, and blackcurrants, and part of it was aged in bourbon barrels.
On pouring, Black Butte XXV is black as Louie Gohmert’s heart, with a very small head (again like Gohmert), and short-lived lacing. Not surprising for a beer of its strength.
The aroma is a mild chocolate and vanilla (from the bourbon barrels), with a basic underlying coffee/roasty smell.
The taste is complex and multi-layered, and changes with temperature.
When colder, Black Butte XXV is all baking chocolate, with subtle dark fruits forming a base note. The individual fig, date and blackcurrant seem to simply meld together, along with the same notes one might find on their own in a porter without actual fruit added. The alcohol at colder temps is almost undetectable.
On warming, Black Butte XXV is a completely different beast. While the cocoa and fruit are still present, vanilla is more prominent, along with a huge blast of bourbon, and a virtual assault on the throat by the alcohol burn.
The finish is long, boozy, and redolent of the cocoa again.
Black Butte XXV has the potential to cellar and develop into a truly amazing beer. However, I believe that Deschutes underestimated the “best after” date, and should’ve pushed it out another year or so. In short, if you manage to find any of this still on the shelves or in the cooler anywhere, buy it, and don’t open it for at least another year, maybe more.
Suggested pairings would be beef or lamb dishes with rich, hearty sauces, or with desserts such as crème brulee, English sticky toffee pudding, or flour-less chocolate cake.
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That’s Tom Becham.
What, you want to know more?
REALLY????
He lives in California.
Is that enough?
No?
Gee, you’re demanding.
OK he’s a great writer who has contributed many times to PGA. And he lives in Oxnard.
Thanks for OXING.
Nobody could hazard a guess at how many thousands of mugs of beer had been served over the old mahogany bar at Weis Brothers Saloon. Bartender John Mich, who had manned the beer taps at the Milwaukee watering hole since the 1890s, probably could have come closest in his estimate if he had tried. But it seemed only a matter of trivia now for the 20 or so patrons gathered in the back room of the establishment. After all, there was a funeral at hand. They had come together to pay their final respects to their beloved old friend, John Barleycorn.
Pours like 30 weight motor oil. Slight off white head with hazy , amber to red highlights. Head fades very fast into nothingness, like a brief visit by a pleasant ghost with a pillow-like appearance.
Ken Carman was raised by wild yeast on the fermentation plains of Moosesylvania. There is no truth to him having grown up near NYC, but not so secretly longing to live in the Adirondacks. Or that he did. Or that he moved to Tennessee. Or that when he retires he’ll move back. Or that he started brewing in 79cause most of the selections sucked. Or that he’s a BJCP judge, a columnist. it’s all lies. Right now he’s still thinking it’s all true as he sucks down Miller in the Matrix, but dreams of more complicated quaffs.
Mother’s in the kitchen Washing out the jugs; Sister’s in the pantry Bottling the suds; Father’s in the cellar Mixing up the hops; Johnny’s on the front porch Watching for the cops
MINNEAPOLIS – The Minnesota Twins say Target Field is the first major league ball park to serve beer from a vending machine.
Foggy, redish, hazy. Some remaining big bubble head but this bottle was leftopen for a while, so I’d never count that against the presentation. Only slight light shines through like a murky ruby.
or excessive. The smoke adds only a faint hint of meat or even smoke and a just a bit of earthy char to the drink. A slight hop bitter finishes this one dry with the dry malt and a faint caramel sweetness. Clean, light and a bit of earth at the very end. Moderate carbonation.
Maria Devan lives in Ithaca, NY and is frequent reviewer of beer and a beer lover deluxe.
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