Super dense. Super chocolatey (of the bittersweet / baker's variety). Super beer. Sometimes the review just doesn't need to say much more.
Characteristics: Dark brown, almost opaque color; low to medium carbonation, medium body; sharp opening of hops and carbonation gives way to dark, bittersweet chocolate malt middle and finish.
Minor Gripes: This beer is very temperature-sensitive. Served too cold, there's no flavor. Allowed to sit to long, it gets too bitter. But in the sweet spot, well, it's top notch.
Bottom Line: Black Butte Porter is the first beer I've tried in ages that approximates the wonder and beauty of Harar Stout, the pride of Ethiopia -- high praise in my book.
Rating: 7 / 10
Answer: Millet, rice, buckwheat, sorghum.
Question: How do you brew a gluten-free beer?
My wife was diagnosed with celiac disease at the end of last year. Celiac is an auto-immune condition that responds to to the consumption of gluten, a protein that naturally occurs in wheat, rye, and barley. That means she (and others with celiac and related conditions) can't drink the vast majority of beers and ales. Some brewers have begun experimenting with gluten-free grains, and the Green's brand out of Belgium is doing its damnedest to replicate the browns, blondes, and dubbels that the non-afflicted crave and enjoy.
Characteristics: Hazy gold color, medium carbonation that dissipates quickly, light body, sour mix opening and middle with a citrusy grapefruit finish.
Minor Gripes: The body needs to be heavier, perhaps with a little more sweetness, to match the blonde ale tradition and to support the 8.5% ABV.
Bottom Line: As gluten-free beer goes, Green's makes the best I've sampled. It's certainly superior to A-B's wretched Redbridge sorghum beverage. But I would recommend the brown or dubbel over the blonde.
Rating: 5 / 10
Characteristics: Yellow-amber color, minimal head and low carbonation, medium body, starts a little flat and builds into a restrained fruit middle with that english Fuggles hop finish and aftertaste.
Minor Gripes: I was expecting a fruit cake spiciness that never showed up. A hint or coriander or nutmeg would add depth in the middle and finish, though I wouldn't want this to reach winter ale status.
Bottom Line: Treat this like a proper English bitter and let it warm a little, and it becomes more enjoyable. Just don't expect a real strong raisin element (based on the one I sampled).
Rating: 5.5 / 10
Characteristics: Dark, nearly opaque brown color; medium body and carbonation; hops and carbonation open into a sweet malt middle and a dry yeast/hop finish.
Minor Gripes: At most US beer temperatures (i.e. too cold), the malts don't come out to play so that there's just a dry, dull hop flavor.
Bottom Line: The pre-mixed Black and Tans are better summer drinks, when it's too hot and muggy for a proper porter or stout. They're certainly no substitute for a good schwarzbier, either. Saranac is perfectly drinkable, but given the choice, I'll take the Yuengling instead.
Rating: 5.25 / 10
Characteristics: Slightly cloudy and pale gold color; light body; medium carbonation; a hoppy opening leads to malty sugars that blossom at proper temperature (about 40F) with a moderating yeasty element throughout.
Minor Gripes: When the balance of yeast, malt, and hops gets out of whack, Hennepin can be a bit of a rollercoaster (like many Belgian ales).
Bottom Line: As long as you don't have anything to do the next day, feel free to enjoy a full 750ml bottle. It's sufficiently easy-going and yet complex to drink over the course of an evening, especially if you can keep the temperature constant. Just keep in mind that it packs the wallop of three "normal" 12 ounce beers in the volume of two.
Rating: 6.5 / 10
