Quick Sips: Troegs Mad Elf

Some beers are born of cults. I swear it.

I don’t know if Satanists or Pagans or something are getting together in the woods each winter to bust cherries, but I DO know that each winter they – and everyone else – are scrambling to get Troegs’ The Mad Elf ale, which is the sort of beer you’d get if a bunch of drunk Pagans brewed the most cherry-poppin’ beer they could imagine. That, and the devil himself would have to have thought of adding honey to the mix, because the most evil things are also the most sweet, right?

So, yeah. There is that.

Okay, I rammed the analogies into the ground. Fine. So just taste the beer. You’ll find yourself struggling with the insane 11% ABV, even as you revel in the sweet sin of this beer’s sweet, fruity nectar. Those nutty Troegs people, they know how to do it, don’t they? How on Earth is a beer this big so devoid of alcohol burn?

Oh, and here’s a secret not many people know since folks scoop this up every winter and drink it ASAP: this beer ages pretty well. If you have a few bottles, don’t be shy about stashing them away for a few year, because it holds up well and mellows into a nice beer to have with a cigar on a cold night. Cheers!

Portions of this first appeared in the Philadelphia Weekly and are reused here with permission.

Quick Sips: Allagash Confluence 2011

Well hell, I was supposed to like this. I was supposed to like this a lot. Instead it left me disappointed.

But don't blame Allagash, who are one of the finest brewers of high end beers on the East Coast, blame the cruel mistress that is "expectations." You see, my intel on Confluence was bad. I thought this was meant to be a sour beer. Thought for sure it was meant to be a sour. But it's not.

So when I gleefully slipped this from the beer stash, grabbed my favorite tulip glass, and hit the back deck for some funky sour goodness, I was dealt a harsh blow to discover it's "just" a wild Belgian style ale. Argh!

(Why would I want a sour beer? Trust me, they're delicious.)

I write "just" a wild ale with some sarcasm because it's a great style, and this is the perfect brewery to be doing them. Along with Ommegang and New Glarus, Allagash are one of the great American brewers of Belgian styles. When you get an Allagash, you're getting quality.

And this was indeed a quality wild ale. The beer was musty and murky, tasting like lightly yeasty biscuits and delicious bread. It had a grassy aroma like wide open fields during the summer. Though there was some spicing happening here, it was more mild than you'd expect. Very approachable, very drinkable. If you could drink a picnic, it would taste like this. You could share this beer with anyone and they'd probably like it.

But I wasn't looking for this, dammit, I was looking for a sour beer that would pucker my mouth and carpet bomb my taste buds. This ain't that.

So really, if there was disappointment, it was because I expected the completely wrong thing. Shame on me, I suppose. Try it if you enjoy wild ales, Belgian pales, and beers with a little bit of mild murky grassy funk. But sour? Despite reviews that mention sour notes, there were none to be had here.

Creating a Christmas beer for the ages

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What do you suppose the above has to do with brewing a Christmas beer? Let me tell you.

Seasonal beers and Christmas beers in particular are an annual traditional in the world of good beer. Better breweries put out seasonal beers a few times a year, and Christmas beers are a major part of that.

With that in mind, I set out to make a beer for the holiday season. Something to drink and enjoy when the weather is cold, holly hangs from the eaves, and pumpkin pie tastes best. I also wanted something that would LAST. Something that could be enjoyed both this holiday season and next holiday season ... and the one after that, and maybe the one after that.

I settled on a Belgian dark style, which, as anyone who reads this blog knows, I love.

The base of my recipe was the Raisonette Trappist (PDF warning) recipe courtesy of Brewer's Apprentice in New Jersey. It's based on Raison D'Etre by Dogfish Head.

I added a small amount of brown sugar to slightly boost the alcohol content, then added cinnamon and freshly ground nutmeg to the mix to give it some winter spicing. The beer fermented for one month, then I let it mature for another month in a big glass vessel ... cleverly disguised so Mr. Eric would let me keep it in the living room:

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This process started in June. Yes, I was planning out my Christmas beer that far in advance.

So, after two months of letting this big bastard age, it came time to get it into bottles. The first goal was to get it into something special. If it's going to be a long-term beer, after all, why not make sure the bottles are long-term, too? So, I bought some gorgeous bottles that will help say, "This is a special beer."

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Cool bottles, and the sort of thing that will look great when you break 'em out at the holidays -- which is the point. But out of the five gallons typical with a homebrew batch, I only put three gallons into bottles. The other two gallons became the subject of a pair of beer experiments. Those experiments started like this:

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Golden raisins to your left, sour cherries to your right, plus a little bit of oak for good measure. (The oak is meant to simulate aging in an oak barrel.)

I racked one gallon of this Belgian dark onto 6 oz of golden raisins. I can't imagine how that will turn out, since the Dogfish Head "Extreme Brewing" book recommends that amount for a full batch! The other gallon was racked onto 6 oz of tart cherries. Both got doses of nutmeg and cinnamon again, too.

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However they turn out, I'm excited about the possibilities. They could each be very offbeat, very special, very delicious beers. Or both variations could turn out horrible. It's possible, but hey, they're experiments. And isn't being creative part of why we home brew in the first place?

What's in the fermenter this week

I dabble a little in homebrewing. I'm far from an expert, but it's an enjoyable hobby and I have a good time experimenting with going off-recipe. One of the fun things about exploring beer -- and making it -- is trying something a little offbeat. So with that in mind, last week I bottled three gallons of the stuff inside this bad boy:



You wouldn't be able to tell by looking at the color, but that's a Belgian witbier, aka white beer, similar in characteristics to Hoegaarden. It doesn't look like Hoegaarden, however, because it's been sitting with a few pounds of tart cherries. That's what all the jellyfish looking stuff is. Cherries having their sugars eaten up by the yeast inside the carboy.

I wanted to use fresh cherries but they weren't in season. My second choice was fresh frozen, but our local grocery store carried every frozen fruit imaginable but tart/sour cherries. Plenty of sweet, no sour. So I settled on a few cans of these:



How does it taste? I have no idea. Only just got it in the bottle and am unlikely to try a taste for at least two weeks. But I think tart cherries will go well with the spiced, tart taste of a Hoegaarden clone, especially when the weather is warm.

I'll give a taste report in a few weeks and, if the experiment was a success, the full recipe. Cheers!