Category: Beer

Since it’s Easter time, what style better to review than one who color is black as death, but revived by brewers a number of years back! If I were a commercial brewer perhaps a seasonal “Dead Easter Bunny,” or better, “Resurrected Rabbit?”

Profiled by Ken Carman

This is such an anomaly for Ommegang. The color right: black as hell, almost no light shines through, thick, high viscosity/FG, brownish head. On the nose: heavy roast, some hops in the background. So far close to a perfect score, except a hint of…

Really? This is a classic beginning brewer mistake. I knew it when it first hit the palate: too much roasted barley. Too much roasted barley creates a harshness, an astringency that, here, is annoying. Yeah, it can be worse, but the balance here is off and the roasted barley is annoying, even as we polished off the bottle and the abv starts to hit.

Everything is right: mouthfeel is full and pleasing, except the same problem, the malt complexity and intensity is everything a RIS should be. Ommegang, if fault is found, usually plays it too safe.What happened here? Did someone slip and pour in the whole bag, or too many bags?

87/84 @ BA
97/64 @ Rate Beer

3.6

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.”

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Profiled by Ken Carman

While the chocolate was muted, it provided a delightful dark chocolate-like chewiness. It’s as if they used a dark chocolate sauce to give it more mouthfeel, minus what would be an inappropriate “sauce” sense. I’ve had that before when judging. I swear one brewer use a straight sriracha sauce and carbonated it. Great score? No, not really.

The pomegranate is subtle, but stands out enough to take the deep dark maltiness for a gentle ride

Nose is roasted malt and hint of fruit. Not much hops in aroma or on the palate: not needed.

You would never know this is 9%. That takes talent.

Black as all hell. Tan head, pillow. Some rising legs in solution: hard to see, though it does pour like a Guinness with that brooding cloud of bubbles that finally consolidates into a big head.

It’s a dark, complex malty, fruity, party, and you’re invited. 3.9 BA, 3.7 Rate Beer.

4.3

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.”

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Yes, to the left is Ken Carman. Obviously Ken is a mere cartoon character who reviews beer. A magical nymph turns the beer into something a cartoon character can drink.

Profiled by Ken Carman for PGA

The ghost pepper is hot and not that interesting: just hot. The RIP provides support… but not much. Way in the background. Dark malts obvious but really not much to the nose on this one.

Black, black and black. How much “appearance” is there really to this style? Good tan head that fades fast, tiny bubbles.

Taste, as mentioned, is heat dominant. It’s not overwhelmingly hot. But the balance is slightly off. The malt should strike the palate with more intensity. Almost London Brown-like. Tad sweet under the hot. Recommend calling it an Imperial London Brown, and backing off on the pepper a tad, while adding just a little flesh of the jalapeño for flavor, or other pepper.

Usually Rivertown is better than this.

BA score 3.5/60 @ Rate Beer

3.9

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.”

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The Topic: Planes, Trains, Automobiles… and BEER?

 Ken Carman is a BJCP judge; homebrewer since 1979, club member at Escambia Bay, Salt City, Clarksville Carboys and Music City Homebrewers, who has been writing on beer-related topics and interviewing professional brewers all over the east coast, for over 15 years.

Written by Ken Carman

  Having been in Nashville since 1978 both Millie and I wondered about Linus Hall locating his brewery: Yazoo Brewing, in the Marathon building. Now we can’t imagine a more historically appropriate location for innovative new businesses in Nashville…
  I have been a fan of what they call orphan automobiles since I bought my first car when I was about 14: a 61 Studebaker Lark. Last year we acquired a 63 Studebaker Champ: one of the last trucks they made. I’ve also been a fan of what became craft beer since the early 70s. We started homebrewing when Jimmy Carter made it legal in 1979.
  So when I found out the old Marathon Motor Works complex had a Corsair/Black Abbey collaboration event and Music City Brewers was having their Thirsty Thursday event there that night too, of course we had to go. My mind, always seeing connections between seemingly unrelated subjects, was intrigued.
  Corsair’s and Black Abbey’s master brewers there: Karen Lassiter and Carl Meier. There were 7 very creative, innovative, one off brews on tap from both breweries. A grand night.
  You may ask…
“Connections?”
  Oh, and…
  “What ties it all this together?” Continue reading “Brew Biz: Werts and All”

Fancy a pint while you learn about the past, perhaps?

A new business would apparently like to offer customers a chance to learn a little history while they sup on a  beer.

A microbrewery proposal was registered with the Department of Environment and Climate Change today.

Want to read more? Give A GOOD stiff click…

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