Author: Professor Good Ales

Profiled by Ken Carman fro Professor Goodales

This is skewed too far towards ginger. And it’s not the best side of ginger. It’s not “bad.” It’s just unbalanced.

The body is medium the ginger is way the hell upfront, allspice and cinnamon are way in the background. Brown with hazy highlights. Mouthfeel is a firm medium body with ginger as the main focus. The malt is mostly pale with some darker malts, mostly slighter roast but they too are way behind the ginger which dangles from the roof of the mouth and refuses to let go. The warmer it gets, the more annoying the ginger becomes.

Mouthfeel, again ginger with about a moderate body and low, but OK, soft, carbonation. A tad slick.

Aroma is ginger, more ginger and, ah, ginger. Again there is a malt background but it’s elusive, hides behind the ginger.

Tad off white head, pillow. Slight chill haze. Brown at probably 24 srm with no highlights due to haze. A very dense looking quaff due to the haze. The head nags as if it’s wants to hang around, briefly, then fades to the edges of the glass.

There’s a great brown ale based begging to be let out behind a ginger gate here.

93 with a 97 for style on Rate Beer, 84 on Beer Advocate. I can’t go higher than 3.

Welcome to the PGA beer rating system: one beer “Don’t bother.” Two: Eh, if someone gives it to you, drink. Three: very good, go ahead and seek it out, but be aware there is at least one problem. Four: seek it out. Five: pretty much “perfecto.”

Courtesy manship2.lsu.edu

MIAMI — Florida wildlife officials say a man tried to trade a live alligator for beer at a Miami convenience store.

State Fish and Wildlife Conservation Commission spokesman Jorge Pino says the man received a citation for illegally capturing and trying to sell the gator.

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On a recent Monday morning, the stretch of Route 100 that runs through sleepy Waterbury, Vt., was bumper-to-bumper. The line of Camrys, Sierras, and Outbacks, some from as far away as Illinois, inched forward in the crisp air, their drivers united in a singular goal.

In the immortal words of Homer Simpson: b-e-e-e-r.

Jen Kimmich sighed at the chaos. She knew what they’d come for. They’d been arriving every Monday for the past two-and-a-half years, more every week, to the point where they now crowded the parking lots of the nearby Phinne nail salon and the Merchants Bank, both on the wrong side Rt. 100, forcing their owners to dash across the state highway to reach their journey’s end, a cramped retail shop in a modest beige building that housed the Alchemist brewery.

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Beer probably isn’t the first thing to come to mind when you think of the word “monastery” – but since receiving official recognition on Dec. 10, Saint Joseph’s Abbey in Spencer, Mass., will become the first American brewery to be manned exclusively by Trappist monks.

The beer, labeled “The Spencer Trappist Ale,” is to be brewed exclusively within the walls of the monastery. Founded in 1950 by members of the Cistercian Order of the Strict Observance, commonly known as Trappists, Saint Joseph’s Abbey has roots that reach far back to monks who fled France during its revolution at the end of 18th century.

 
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Anyone else notice not ONE is a craft beer, and almost all are Miller/Coors or AB/InBev?-OEN

While craft beer may seem to be all the rage these days, the number of people cracking open a cold one has actually been on the decline.

According to Beer Marketer’s Insights, beer sales have slipped 2.3 percent between 2007 to 2012.

Michelob Light has been a big loser, plunging 70 percent, while the once top-selling Budweiser, declined by more than 25 percent over the past five years. Miller Genuine Draft, Old Milwaukee and Heineken Premium Light are also losing market share.

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Profiled by Ken Carman for The Professor

This is obviously a sweet, still and is considered a classic of the style by the BJCP when it comes to sweet. It deserves that status, in my opinion.

I am guessing the honey is mostly Orange Blossom, for the aroma is citrus mixed with floral. I would call it orange with a hint of rind, but very slight at best. The floral is like a flower one might find in a forest. The sweet grabs the nose and tickles it a tad.

Visual: yellow, light amber. Clarity is good, I can see the desk below the cup.

Taste: sweet with a little almost Buckwheat sense. Is this a slight add to the bev, or just aging? Orange and, again, a hint of rind. The sweet is neither cloying or marginal: just right. Body is on the slightly heavier than medium side.

Mouthfeel: slightly slick, with abv slightly clinging to the roof of the mouth. There’s a fruit/orange sense that lingers on the roof of the mouth and reminds me of a fine orange wine, and I have had one of those… they are few to be sure.

I would love to try a slightly carbonated version, and it would still be a still according to guidelines.

NOTE/CAVEATS: there are also alternate yeasts NOT just lager and ale, like Brett, or lactobacillus… more a bacteria. IPA created in ENGLAND, not “Europe.” Beer and pot are not “cousins.” Hop and pot are related. The brewery where lager yeast was not named “Pilsen.” “Carlsberg” was the name of the brewery and Emil Christian Hansen discovered it: for some reason this bit of history is frequently missed and, POOR Germans, it was a DANISH discovery.