Tuesday, February 11, 2020

Greenville's Craft Beer Destinations

By Owen Ogletree
 
40 years ago, downtown Greenville, South Carolina was basically a ghost town with derelict warehouses and vacant stores lining Main Street. Thankfully, over the last 30 years, civic leaders, pioneering businesses and the city's Economic Development Department have brilliantly transformed downtown into an appealing, thriving destination filled with hotels, condos, shops, walking paths and restaurants. No revitalized city would be complete without a spattering of amazing pubs and craft breweries, and Greenville does not disappoint. What follows is a rundown of just a few of central Greenville's craft beer spots.
 
 
The owners of Birds Fly South Ale Project describe the place as a "progressively old school urban farmhouse brewery." Located just a short drive to the northwest of the city center, Birds Fly South offers a hip tasting room and outdoor beer garden spaces in which to enjoy owner/brewer Shawn Johnson's scrumptious range of classic ales and lagers alongside award-winning, Belgian-inspired farmhouse saisons, sours and barrel-aged concoctions. The owners have lived in several places around the country, but once they flew south and landed in Greenville, they realized this is where their dream brewery should be hatched. Shawn Johnson adds, "Greenville is such a great town with a stronghold on the old and a passion for the future. We are excited to be here because the beer community has a wonderful mix of older craft beer veterans and a new influx of creators that continue to spark our culture."
 
Australian-born restaurateur and craft beer aficionado Josh Beeby opened the beloved Greenville location of Barley's Taproom & Pizzeria almost 20 years ago. Beeby's pioneering efforts helped ignite the craft beer revolution in Greenville, and Barley's is still a mandatory beer destination in the city. The beer hall offers two floors stocked with a wide range of the best U.S. and international craft beers available in the state, and Barley's pizza oven cooks up hearty, mouth-watering pies and calzones. After a visit to Barley's, remember to walk around the corner to check out the growler taps and impressive packaged beer selection at The Greenville Beer Exchange.
 
Trappe Door
 
Over ten years ago, during a visit to his birthplace in Sydney, Australia, Josh Beeby first experienced an authentic Belgian-themed restaurant. He was so blown-away that he immediately decided to clear out the long-abandoned cellar below Barley's in Greenville and begin construction on a classic Belgian beer tavern with old brick walls, heavy wooden beams and a cozy, low ceiling. To this day, Beeby's Trappe Door restaurant remains a Greenville favorite for world-class Belgian cuisine paired with a massive selection of Belgian-style draft and bottled beers.
 
Head just a few blocks north of downtown to check out The Community Tap. This popular Greenville taproom and bottle shop serves pints from an exceptional list of craft beer taps, and ciders and select wines are also on offer. Co-owners Mike Okupinski and Ed Buffington believed that their Greenville neighborhood was ready for a sociable taproom and gathering place, and The Community Tap opened its doors in July of 2010. Mike and Ed enjoy picking the best available beverages for their customers and sharing their passion and knowledge with patrons. Great beer is best with food, so The Community Tap also hosts a regular rotation of the city's best food trucks.
 
Look for Eighth State Brewing just a short distance south of downtown near Fluor Field and the Shoeless Joe Jackson Museum. This hip, industrial-style brewery produces an intriguing range of house beers that includes sour ales, IPAs, fruit beers, meads, fun collaboration ales, a crushable pilsner and interesting guest taps. Muffin pans serve as beer flight trays, and wines, cocktails and in-house food items such as wings, charcuterie, cheeses and gourmet sandwiches and pizzas are also available.
 
Many locals consider Fireforge Crafted Beer to be the most enjoyable and welcoming small brewery taproom in Greenville. Spouses Brian and Nicole Cendrowski have created a haven for craft beer drinkers in downtown, and their delicious house beers include Comic Saaz Pilsner, Cracker Soul Kölsch, Parrot Face Berliner Weisse, Fires of Helles Bock, Tampanian Devil Tripel, The Fixer Baltic Porter, and a range of classic, hazy and "milkshake" IPAs. "With Fireforge, we wanted to create a place for people to connect in person, and we sought to ignite a spirit of adventure and exploration through beer," explains Nicole Cendrowski. "When our big doors are open, it feels like we're all on a front porch together. We're a little sweaty in the summer, yet happy because we're sharing beer with friends and family."
 
A fashionable gathering place for young and older craft beer fans, Liability Brewing Company also offers toys, treats and doggy water bowls for furry family members. The owners always called awkward or embarrassing people and situations "liabilities," so it was natural for them to use this term for their brewery. They say, "Life is better with a little liability." Humorous house beer names include So Much Drama in the LBC IPA, Carl Von Cloudwitz IPA, Feral Garden Gnome Belgian Blonde, Clutches Pearls Barleywine, Mortal Wombat IPA, Nerdy by Nature Pale Ale and Ted Danzig Schwarzbier. Liability doesn't serve food but encourages folks to bring in barbecue from nearby Moe's or pizza from World Piece next door.
 
For a change in atmosphere, pull into Mac's Speed Shop to catch the game on one of the many televisions and choose a pint from a draft list with "more beer choices than days in a year." Other than beer, Mac's is known for its barbecue, with executive chef Kevin Kuruc placing in the top five at the World Championship of Barbecue.
 
 
For folks who track beers on the Untappd app, Greenville's Pour Taproom is nirvana. Walk in, hand over a credit card and get an electronic bracelet "key" that unlocks over 70 self-serve craft beer, cider and wine taps. Pay by the ounce, not by the glass. The dog-friendly place also has comfy sofas, huge TVs and a game room.
 
 
On a hunt for rare and unusual beers? The Whale: A Craft Beer Collective prides itself in pouring some of the more uncommon selections in Greenville. The owners track down elusive beers from around the world and also collaborate with local breweries in the creation of exceptional partnership ales and lagers. The owners began their first taproom in Asheville in 2017, followed by Greenville in early 2019. 
 
 
Known for its locations in Tennessee, Yee-Haw Brewing Company launched its downtown Greenville brewery in 2018 that serves a varied range of classic and experimental beer styles that are wonderfully clean and well-crafted. The place also houses a kitchen that dishes up tasty tapas, sandwiches, wings and tacos.
 
Seek out Brewery 85 that's located a few miles southeast of Greenville near I-85. The brewers use traditional German-style techniques in crafting house beers such as Quittin' Time Helles Bock, Fishin' Beer Lager, GVL IPA, 864 Weizen and Leon's Lederhosen Marzen. The brewery also showcases live music, and the owners have partnered with Mexibilly's BBQ to serve patrons "southern barbecue with a Mexican twist."
 
Quest Brewing Company's tasting room, known as "The Keep," is situated a few miles due east of downtown and offers live music, trivia, yoga, happy hours and a range of tasty house brews. Be sure to try Golden Fleece Belgian-style Pale Ale, Smoking Mirror Smoked Porter, Issaqueena Mango White Ale and Ponce Cucumber Jalapeno Saison. After visiting Quest, note that the Greenville location of Iron Hill Brewery & Restaurant sits less than a mile away.
 
As the O.G., pioneering craft brewery in Greenville, Thomas Creek Brewery has been family owned since 1998 and still does a fine job in producing a lineup of flavorful ales and lagers. Swing by the brewery that's located south of downtown near the I-85/I-185 interchange. The taproom opens seven days a week.
 
Located east of downtown near Greenville Technical College, Grateful Brew ranks as a neighborhood favorite that serves gourmet coffee during the day and craft beer at night. Fill your pint glass or growler jug with one of the many local brews on tap and nibble an entree from guest food trucks. Grateful Brew welcomes well-behaved children and pups.
 
Shoeless Brewing on Mauldin Road is a tasty, small-batch brewery with a homebrewing supply store attached (Grapes & Grain). Monthly meetings for homebrewers are held here, and the place ranks as a neighborhood favorite.
 
Published originally in...

Monday, February 3, 2020

Cheeses of Europe Beer Pairing

In January of 2020, Owen Ogletree organized a tasting panel made up of The Beer Wench, Ashton Smith, Sachin Patel, Brian "Spike" Buckowski, Flavia Costa, and Dean & Gail Graves to comment on pairings of six classic European cheeses with six flavorful craft beers. Sachin Patel owns Five Points Bottle Shops in Athens, Georgia and Spike Buckowski is founder of Terrapin Beer Company in Athens. Photos are by Ashton Smith. 

These pairings were suggested by literature shown below from CheesesOfEurope.com. Check out their informative website and get their free cheese app. We first did this pairing at last year's Beer Bloggers & Writers Conference known as Beer Now. Cheeses all came from iGourmet. Try some of these pairing at home!

We did not have access to the beers suggested by the cheese flyer, so we made comparable substitutions and ranked our favorites.





  


FIRST PLACE:
Emmental & Saison Dupont
The cheese seems quite nutty and Swiss-like, and these qualities are complemented by the esters and hops of this world-class Saison. The hops especially work well with the nutty, delicious cheese. A perfect pairing. 

SECOND PLACE:
Triple Creme & Blackberry Farm Classic Belgian-Style Ale (Saison)
The cheese is sweet and buttery with an exceptionally creamy quality that coats the tongue. The fruity, lightly tart, farmhouse Saison goes beautifully with the cheese to complement the flavors and then cleanse the palate. 

THIRD PLACE:
Mimolette & Monday Night Drafty Kilt Scotch Ale
It is frustrating that the wonderful style of Doppelbock has fallen out of favor with modern craft beer drinkers who seem to prefer their beer to taste like candy, dessert and children's cereal. With no fresh Doppelbock lagers available, Owen substituted the similar ale style of Scotch Wee Heavy. The Drafty Kilt's malty, chocolatey notes pair extremely well with the creamy, lemony, salty, Parmesan-like character of the orange cheese that also offers a slightly dry texture and fruity, umami, earthy quality. 

Camembert & Urban Tree FC Fan Cider
This classic French cheese serves up salty, earthy, funky, fungal notes that pair well with the crisp, fruity, bright, semi-sweet cider that cleanses the cheese from the palate, making way for the next bite. Camembert and cider always make a delightful match. 

Comté & Creature Comforts Tropicália IPA
The cheese is buttery, Swiss-like, nutty and earthy. These notes marry well with malty character and citrusy, piney, bittering hops of the American IPA that form an interesting contrast to the rich cheese. Both the cheese and beer have a mineraly, spicy finish. Some said the IPA might be too bold for this cheese.

Fourme d'Ambert & Wild Heaven Double "O" Weizenbock
This legendary blue cheese might have been a bit too much for the mellow, malty Weizenbock that  offered tasty notes of orange peel, wheat, clove and banana. The cheese assaulted the palate with bold, earthy flavors of mushrooms, farmhouse character, Pediococcus lactic acidity and overall funkiness, while the strong wheat ale attempted to complement the cheese and brighten the palate. 



Friday, August 23, 2019

Six Affordable Bourbons: Blind Tasting Comments

The late beer writer Michael Jackson also loved whiskey, and the "Beer Hunter" was often quoted as saying, "Whiskey is the strongest, most powerful version of beer."

Owen Ogletree gathered together five beer judges and one experienced whiskey retailer/taster to sip six affordable bourbons and provide blind comments. Look below for the results. 

"Bourbon, whose name comes from an area known as 'Old Bourbon' in Kentucky, is a whiskey that's distilled from corn. For a whiskey to be considered bourbon, the grain mash must be at least 51 percent corn. On top of that, by law the mixture must be stored in charred oak containers and cannot contain any additives."  -- Huffpost.com 



LARCENY (wheated bourbon)
- This bourbon was voted our favorite of the six. Spicy, alcohol nose; orange marmalade; grape hint; rich, citrusy note; good barley character; reminiscent of Scotch; finishes dry and elegant; very drinkable; fig-like with hints of cinnamon and nutmeg; tiny hint of egg-nog character. Wonderful and complex.











EVAN WILLIAMS 1783
- Also one of our favorites. Appealing nose of fruit, spiced fruit and nutmeg. Jam and toast; oranges; dark honey; light peanuts; earthy character; light sweetness upfront with a finish that dries out quickly.











WILD TURKEY 101 (with rye)
- We enjoyed the light rye character. Spice; warm alcohol; solvent hint; nutty; volatile alcohol; peanut shells; apricot; good mouthfeel; pleasant cereal character with hints of corn, oats, rye, etc.











FOUR ROSES (80 proof)
- Extremely smooth and drinkable. Mild nose; dark sugar; alcohol hint; lemon; vanilla, citrus; smooth; seems light in ABV; biscuity malt; interesting cereal-like backbone; light on all counts; easy to drink; a good gateway bourbon.










J.W. KELLY OLD MILFORD
- Darkest of the bunch; big legs; viscous; good mouthfeel; acetone hint; woody; tannins are big but nice; maple hint; lingering dark syrup finish; sorghum; pecan pie hint; dark grape hint. Could maybe benefit from more barrel aging time?











ASW DISTILLERY FIDDLER (wheated bourbon)
- Interesting, pleasing vanilla and wood character. Smooth; mild; lots of oak; tannins; good body and mouthfeel; light on the palate; smooth; quite drinkable and appealing; shortbread hint; lemon; cane sugar note; reminiscent of a blended Scotch perhaps.










All of these great bourbons are available in the Athens, GA area at

Wednesday, July 10, 2019

Memories from Beer Now 2019 Conference in MT

Here are just a few of Owen Ogletree's favorite moments from the BEER NOW writers and bloggers conference that was held June 6-9, 2019 in beautiful Montana...

Image result for beer now conference


Saturday, June 1, 2019

The Divine Beers of Chimay

By Owen Ogletree

This blog post was done as an introduction to the history and beers of Chimay for attendees at the BEER NOW bloggers/writers conference that was held in June of 2019 in Montana...
Photo courtesy @bieresdechimay (Instagram)

Photos courtesy @bieresdechimay (Instagram)


Father Theodore sat at his microscope in the brewing laboratory of Belgium’s Abbaye Notre-Dame de Scourmont in the winter of 1948. The Trappist monk was searching for a new yeast strain for the abbey’s Chimay beers. How did a monk become so knowledgeable of microbiology and brewing chemistry? The clever, spunky Father Theodore had studied with renowned brewing researcher Jean De Clerck (who is now buried at Scourmont Abbey), and the late beer writer Michael Jackson once said, “Father Theodore had a brewing scientist’s knowledge of water, barley varieties, hops and yeast.”

Photo courtesy @bieresdechimay (Instagram)
Photo courtesy @bieresdechimay (Instagram)

Over a period of two years, Father Theodore propagated different brewing yeasts from single cells and conducted fermentation and sensory tests in search of an alcohol-tolerant strain that would provide the perfect aroma, flavor and flocculation for Chimay. The iconic monk described the process as “…painstaking work, requiring Benedictine patience.” Father Theodore passed away in 2013 at the abbey, but all Chimay yeast remains cultured from the single yeast cell he chose in the 1940s. What brewer could ask for a more fitting legacy?
Trappist brewing began in 1098 when a group of French monks decided that their way of life had become a bit over-elaborate. It was proposed that the Cistercian monks (also known these days as “Trappists”) should return to the rule of St. Benedict that stresses a life of simplicity, charity and humble service to God, with the monks living from their own works. This reform quickly caught on throughout Europe, and in the summer of 1850 a small group of monks from St. Sixtus Abbey in Westvleteren traveled to the Scourmont plateau near of the town of Chimay in southern Belgium to create the Abbaye Notre-Dame de Scourmont. The monks brought along a zeal for brewing and began Scourmont’s Benedictine traditions of making its own beer, bread, butter and cheese.
Monks oversee the production of Chimay cheese and beer that is carried out by skilled employees, and a substantial slice of the profits go to charities. Only products produced within the walls of a Cistercian abbey can carry the protected Trappist logo, and Chimay was the first to use the appellation “Trappist Beer.”
The monks focus on quality and efficiency. The water for Scourmont’s Chimay beers comes from a well dug 45 meters beneath the monastery, and spent grain husks from the brewing process are fed to the cows that produce the milk for Chimay cheese. Brewing yeast is harvested and re-propagated for the next batch of ale, and the monks carry out quality control in the abbey’s own laboratory. The brothers embrace a devotion to God and science, and also take a vow of silence, only speaking when praying, worshipping or talking about their work. The monks thought that a noisy bottling line would detract from their devotion to quiet and tranquility, so Chimay’s beers are hauled away from the abbey brewery in large tanker trucks and bottled at a nearby facility.

Photo courtesy @bieresdechimay (Instagram)
Photo courtesy @bieresdechimay (Instagram)

1862 saw Scourmont begin production of the first Trappist beer to be released to an appreciative public. At 7% alcohol by volume (ABV), Chimay Première (Red) ranks as a world-class example of the Trappist style of beer called Dubbel. Copper/brown in color with ruby highlights, the beer is brewed with rich Belgian malts, dark candi sugar and spicy, floral hops. Expect aromas and flavors of raisins, figs, caramel, light chocolate and mild clove in this malt-focused brew. All the Chimay beers are available in 33 cl capped bottles and 75 cl and 150 cl corked versions, with some brands also packaged in larger, distinctive bottles for special occasions.
Chimay Cinq Cents is an example of a Belgian Trappist Tripel with a pale orange tint, 8% ABV, clear candi sugar and bittering hops that lead to a somewhat dry, spicy finish. Look for complexity from fruity esters, alcohol warmth and grain notes reminiscent of honey. Cinq Cents achieves a delicate balance of malt sweetness, fermentation complexity and moderate hop bitterness that pairs extremely well with fish, roast chicken, spring salads and the abbey’s own Vieux Chimay aged cheese. Cinq Cents was first brewed in 1966.
Chimay’s most illustrious and robust ale must be the powerful Chimay Grande Réserve – also known as Chimay Blue because of the blue cap on the 33 cl bottles. Some refer to the style as Belgian Quad, with Belgian Dark Strong Ale being the more descriptive term. The ale pours with a thick, creamy, tan foam and dark brown color. Candied fruit, ripe cherries, prunes, toffee, spice, clove, peppery alcohol, dark malts and mild hop notes highlight the nose and palate of this 9% ABV brew that will evolve and develop over a few years of cellaring. Despite the huge malt profile, Grande Réserve never finishes heavy or syrupy – only dangerously delicious. Sip it alongside a bite of A La Chimay Première cheese that has its rind washed in Chimay ale during maturation. Grand Réserve was born in 1956 as a Christmas beer and went into mass production in 1982. Exceptional bottles of a boozy, barrel-aged version are available on occasion.
The monks of Scourmont only indulge in their strong ales during special occasions, with a lighter alcohol brew being available with daily dinner. The best way to experience the monk’s pale table brew, also known as patersbier, is to journey to the Espace Chimay inn, visitors center, shop and restaurant located just down the road from the abbey. The 4.8% ABV brew is labeled Chimay Dorée (Gold), and the mild, elegant beer boasts surprising notes of esters, citrus, hops, spice, honey, biscuit crust and apricot – all backed by a soft, grainy-sweet malt character. The beer goes well with a goat cheese salad or scallops sautéed in butter and garlic. Chimay Gold was first released to the public in 2013.
Chimay ales are bottled-conditioned, meaning that no artificial carbon dioxide gas is used for carbonation. Rather, the beers are bottled with a hint of residual sugar and live yeast, allowing the yeast to produce a lively, natural sparkle within the bottle before settling into a fine sediment. The beers of Chimay now enjoy an expansive distribution throughout a multitude of countries, and the yeast sediment in the bottles absorbs oxygen, actually reducing oxidation and helping the beer fare well on long journeys around the world. Pour a Chimay slowly into an appropriate goblet or tulip-shaped glass, being careful to leave the sediment in the bottle. The yeast sediment is not harmful to consume and does contains beneficial nutrients, but it will change the flavor of the beer.
Michael Jackson’s early beer writings in the 1970s and ’80s did much to introduce the world to the ales of Chimay, and many older craft beer enthusiasts will say that Chimay was their first taste of Belgian beer. Hefty and rich enough to sometimes help fasting monks endure Lent, the Trappist ales were often described by Michael Jackson as “not a beer to refresh the body, but to sustain the soul.”
Facebook: @chimay
Twitter: @EspaceChimay
Instagram: @bieresdechimay

Monday, May 27, 2019

Brewtopia's Group Beer Trip to Northern Spain

Click on the video below for highlights from our group beer/cider/wine tour of the regions around Barcelona and San Sebastián in northern Spain. Barcelona has become an impressive craft beer destination. Video by Owen Ogletree of www.Brewtopia.info.



Friday, May 24, 2019

British Pub Tips



For those of you who have never experienced a pub in the UK, look below for some useful tips...

- Order at the bar and pay as you go. UK pubs don't run tabs, unless you are sitting down to eat.

- If you are ordering food, find a table and look for the number on the table. You'll need the number when you go to the bar to order food and pay.

- Beers come in 20 ounce imperial pints and 10 ounce half pints. Half pints are exactly half the cost of a regular pint, so this makes it easy to try many beers. 

- My advice would be to stick to half pints, for the sake of moderation and variety. When ordering a small beer, ask for a HALF. Don't say "half pint," because all the bartender will hear is "pint." Example: "I'd like a HALF of the Oakham Citra Ale please." Be sure the word HALF is stressed. 

- Contactless pay is huge in UK pubs, and this makes paying for your beers so easy. On your phone, load the GooglePay or ApplePay app and put in your credit card information. Activate the NFC (Near Field Communication) setting on your phone, and use your phone to tap the card reader at the pub and pay with no hassle. Be sure to use a credit card that does NOT charge any extra on international purchases.

- Remember there is NO tipping in the UK. You can leave a couple of extra pounds on the table after a nice sit-down meal, but this is optional. 

- Beers with tap handles that look like billy clubs are cask "real" ale. These are the special beers that we can't usually find in the USA. All pubs will also offer a boring range of mainstream lagers on draft, along with a few new craft beers on draft. Cask ales will have light, soft carbonation, while the draft beers will be fizzy like in the USA. Cask ales in the north of the UK will be served using a "sparkler" on the end of the faucet. The sparkler shoots the beer into the glass through tiny holes, creating a pint with a soft mouthfeel and creamy head. 

- You can always ask for a taste of any cask ale before you order. Most bartenders will be happy to do this.

- Don't be afraid to talk to the locals in the pub. Once you get them going, they can be entertaining. Understanding some accents can be a challenge though. Always ask before petting a dog in a pub. 

- A "listed" pub means that the building is on a historic register and is protected from modernization. 

- Feeling peckish at the pub? Most pubs sell a range of tasty snack packs from behind the bar. My favorites are KP's Nuts, Nobby Nuts, Piper's Crisps, and Mini-Cheddar crackers. 

Cheers!!!


Sunday, April 21, 2019

Beer Styles Bingo - April 2019

Owen Ogletree gathered a group of 15 craft beer enthusiasts and beer judges on April 20, 2019 for another round of Beer Styles Bingo. Each taster was given a list of ten beer styles with short descriptions from the Beer Judge Certification Program (see below). Beers were presented one at a time in blind fashion and in random order, and participants tried to match each beer to its appropriate BJCP style. It seems easy but turns out to be quite challenging when comparing ten different beers...




MONDAY NIGHT BREWING DARK SUBJECT MATTER
Russian-Style Imperial Stout
A strong, thick, high alcohol, dark beer loaded with rich malt and roasted, espresso, coffee-like character. Quite viscous and rich with notes of molasses, chocolate, 
              








IRONMONGER BREWING PHRASING PALE ALE
American Pale Ale
An average-strength, hop-forward pale ale with light fruity character and citrusy, piney American hops. More sessionable than American IPAs. This version could use a bit more hop character.









HIGHLAND GAELIC ALE
British Strong Bitter
A moderate-strength, malty, caramely, deep amber ale around 5-6% ABV with notes of toasted bread, toffee and earthy UK hops. This style is not very bitter or strong by today's standards but quite drinkable and delicious.
                






GATE CITY BREWING TERMINUS PORTER
Baltic Porter
Malty sweet with a smooth, roasted flavor not as strong as an Imperial Stout. Clean lager character with few fruity esters. Starts sweet, but dark malts quickly dominate with hints of coffee, licorice, caramel, toffee, nuts, molasses, black currant and dark fruit. Notes of molasses, dark chocolate, roasted malt, and caramel candy dominate. 
   



TERRAPIN WATERMELON GOSE
Gose with Watermelon
A highly-carbonated, somewhat dry, tart and fruity wheat ale with a mild coriander and salt character and low bitterness. Sharp, crisp, smooth lactic acid character reminiscent of pickle juice. Fruit complexity comes from the use of watermelon juice, and watermelon rind notes come through. 
       






CREATURE COMFORTS ATHENA 
Berliner Weisse
A refreshing, light-bodied, sour, wheat ale with low alcohol and crisp, smooth notes of lactic acid. Like a Gose without the salt and spice. This version is malty for the style. Crisp and refreshing. 
                








AKADEMIA BREWING NAME OF WORDS
Double IPA
A higher alcohol version of an IPA with impressive malt character and moderately high mouthfeel - all backed by citrusy, piney, American hops. Experimental hops provide hints of earthy, pungent, onion/garlic character. This example is quite clear - not hazy. A delicious and satisfying strong IPA.
               





VICTORY GOLDEN MONKEY
Tripel with Spices
A pale, somewhat spicy, dry, strong Trappist-style ale with a pleasant, rounded pale malt flavor and firm bitterness. Quite aromatic, with spicy, fruity, light warming alcohol notes. Spices provide a hint of added complexity. Malt sweetness and clove notes emerge on the palate. 
              






TERRAPIN GAMMA RAY
Wheatwine with Honey
A high alcohol wheat ale with rich wheat/malt character, strong body, spicy/fruity notes, alcohol warmth and a bready profile. Like a wheat-focused Barleywine. The honey provides added complexity and alcohol spice and warmth. Smooth, delicious and dangerous. 
                 








CATAWBA WHITE ZOMBIE
Witbier (Belgian White)
A refreshing, light/moderate strength, effervescent, wheat-based Belgian ale with wheat cereal grain notes, orange peel and coriander. This version could use a bit more orange and coriander complexity.