Exploring an Aged Beer and Cigar Pairing: Bigfoot and Padrón Maduro

The rains had stopped, but the air remained cool, and my thoughts turned to a hearty beer to accompany the evening’s smoke. I grabbed an old bottle of Sierra Nevada Bigfoot Ale from the stash in the basement. This bottle dated from the 2010 release, making it just over 15 years old.

When selecting a cigar to pair with the beer, I wanted something that could stand up to Bigfoot’s expected caramel and port-like dark fruit character while contributing a complementary sweetness of its own. I chose the Padrón 1964 Anniversary Series Maduro in the Torpedo vitola. It was shaping up to be a dessert-like pairing.

The bottle released a small “poof” when opened, proof that some carbonation remained. I poured a bit too quickly at first, building a moderate beige head that dissipated almost immediately. A sweet molasses aroma rose from the glass. The liquid itself glowed a bright red-mahogany hue.

At 9.6% ABV, the well-aged Bigfoot carried surprisingly little noticeable alcohol on the palate. Though known for its aggressive hop bitterness, I was somewhat surprised that citrus and bitter notes remained fairly robust after 15 years. The ale offered a rich blend of dark caramel and dark fruit sweetness reminiscent of port wine. Hints of fig, raisin, and toffee emerged as I sipped the rich beverage.

Not nearly as aged as the beer, the Padrón 1964 Anniversary Series Maduro had rested in my humidor for only four months. The cigar's construction was flawless, with the dense feel and clean lines expected from the line. The Torpedo size measures 6 x 52 and uses aged Nicaraguan tobaccos throughout.  

The smoke opened with bittersweet cocoa and espresso notes. As the cigar warmed, the profile deepened with molasses-like sweetness and hints of dark fruit. A soft peppery spice lingered into the finish.

The pairing of the vintage Bigfoot Ale and the Padrón 1964 Anniversary Series Maduro proved delightful and fully met my dessert-like expectations. The cigar’s cocoa and espresso notes complemented Bigfoot’s dark-fruit richness particularly well, while the shared molasses undertones tied the pairing together.

We’ve been enjoying opening some of the beers we tucked away for aging 10–15 years ago. I’ve found them immensely rewarding. Some come from breweries that now exist only in memory, yet all feel irreplaceable. Like cigars, they are ultimately meant to be enjoyed — even if that enjoyment comes years down the road. There is something bittersweet in finally opening a carefully aged bottle, knowing it can never truly be replaced.

Cheers!

Cold Snap Pairing: Brooklyn Black Chocolate Stout & CAO Flathead V660

A late-winter cold snap rolled back into Virginia last week, reminding us that spring’s recent tease wasn’t ready to commit just yet. The afternoon air this weekend carried just enough bite to make a big stout feel like the right call, so I dug into the dark corner of the basement storage for an old bottle of Brooklyn Black Chocolate Stout. A beer that rich and dark demands a cigar with some muscle, and the CAO Flathead V660 seemed a natural companion. With its broad ring gauge and reputation for notes of cocoa, coffee, and molasses sweetness, it seemed well suited to stand up to the deep roasted character of the stout.

The Brooklyn Black Chocolate Stout was bottled for the Winter 2009–2010 season. Opening the dusty bottle, I was immediately greeted with rich aromas of dark chocolate and sweet molasses. A thin head formed in the glass, confirming the bottle had remained tightly capped after some sixteen years.

Upon sipping, a rich dark chocolate flavor greets the palate, accompanied by a moderate dose of espresso. A mild roasted note remains, though it’s not as pronounced as I recall from younger bottles. The 10% ABV is well masked and easily overlooked. Brewer Garrett Oliver once described this beer as “the ultimate dessert beer.” That’s a fitting description indeed.

The CAO Flathead V660 proved well suited to stand up to the stout’s rich character. The cigar had been resting in my humidor for about three years, its chocolate-hued Connecticut Broadleaf wrapper still oily and pliable. An Ecuadorian Connecticut binder and Nicaraguan fillers complete the blend in this box-pressed 6 x 60 stick.

The V660 is a full-bodied smoke, opening with a rich coffee and cocoa base. Sweet hints of dark fruit and molasses balance the coffee bitterness, while an occasional note of pepper adds complexity. The cigar is bold yet balanced, delivering a surprisingly smooth smoking experience. The large ring gauge produces ample smoke through an open draw.

The CAO Flathead V660 held its own against the rich Brooklyn Black Chocolate Stout, the two settling into an easy harmony of cocoa, coffee, and a touch of molasses sweetness. The pairing felt perfect for the cool afternoon. A plate of cheese and crackers completed the repast as clouds gradually moved in toward evening.

Although the cold snap prompted the desire for a rich stout, the afternoon on the porch was quite pleasant. Even with the windows open for ventilation, we enjoyed an “indoor” temperature in the mid-60s. In the coming days we’re expecting more dramatic temperature swings, along with the severe weather such changes often bring. Still, the last vestiges of winter are — albeit begrudgingly — slowly giving way to spring.

Cheers!

Seventeen Years in the Cellar: Samichlaus 2008

Each year, on the Feast of St. Nicholas, we traditionally break out a few old bottles of Samichlaus Bier that have been aging undisturbed in the cellar. “Samichlaus” means “Santa Claus” in the Swiss-German dialect of Zürich. Brewed only once a year on December 6, the beer is aged for nearly a full year and released in time for the following year’s celebration. This formidable 14% ABV doppelbock is produced by Brauerei Schloss Eggenberg of Austria.

This year, our toast came on the eve of the Saint’s feast day. Digging through the boxes of old beer, I pulled out the oldest Samichlaus I had on hand — a couple of bottles from 2008

Delightfully, the beer had aged very well. It still exhibited low carbonation, producing a thin, short-lived head. A small bit of sediment was present, and the beer poured a translucent caramel color. Deep, rich aromas of toffee, fig, and dates rose from the glass, with little evidence of the 14% ABV on the nose.

Sipping the well-aged lager was a pleasure. Dark notes of fig and toffee carried through into the flavor. Drinking almost like an aged port, each sip ended with a gentle alcohol warmth. A mild malt sweetness lingered with a slightly sticky finish.

After enjoying several sips of the Samichlaus, I lit up an Oliva Serie V Melanio. The Serie V has been well covered in these Musings. It is a remarkably versatile cigar, providing a suitable accompaniment for all manner of libations — coffee, bourbon, and beer included. In this instance, its coffee, caramel, and nutty notes melded beautifully with the dark fruit sweetness of the Samichlaus. A few bites of peppermint bark candy added a festive final touch to the celebration.

We still have some older bottles of Samichlaus, along with other fine beers suitable for aging, tucked away. I haven’t bought much in recent years with the intention of long-term storage, but there is still enough old stock on hand for many more aged beer tastings in the future.

Cheers!

Cellar Surprise: Wicked Nymph Stout & Event Horizon Cigar Pairing

I pulled an old beer from the cellar to enjoy this past weekend — Wicked Nymph, a barrel-aged Imperial Stout from Adventure Brewing. The corked and caged bottle was purchased back in 2015 and had been quietly collecting dust in the basement for the past decade.

When I worked out the still-tight cork, I was greeted by a satisfying “pop” and a wave of sweet, roasted aroma. Aged in bourbon barrels from A. Smith Bowman Distillery, the beer clocks in at 10.4% ABV.

A thick beige head formed during the pour, though it faded fairly quickly. The first sip revealed rich notes of cocoa, coffee, and a hint of bourbon warmth. A touch of dark fruit sweetness lingered in the background creating a smooth finish with just a trace of bitterness. It was a tasty pour that leads me to wonder what other treasures are still hiding in the basement.

To complement the beer, I paired it with a Black Works Studio Intergalactic Event Horizon. I’d picked up a five-pack of these cigars back in July and hadn’t yet gotten around to lighting one up. The 5.5” x 50 Robusto features a dark Pennsylvania Broadleaf wrapper over an Ecuadorian Habano binder, with Nicaraguan fillers. It’s finished with a small pigtail cap and a mostly closed foot.

Right from the first light, I was enveloped in a rich, dense cloud of smoke — a sign of things to come. The cigar produced copious smoke throughout and maintained an impressively even burn.

Flavor-wise, the Event Horizon delivered bold notes of roasted pepper, bitter espresso, dark fruit, and a mix of pepper and chili spice. Despite its full-bodied intensity, the smoke was remarkably smooth, with a subtle sweetness that kept everything in balance.

I went into this pairing hoping the beer had aged gracefully and that its dark, roasted character would complement the cigar’s richness. I was not disappointed on either count. Sadly, the Barrel-Aged Wicked Nymph is now just a memory — but thankfully, I have more Event Horizons waiting for the next occasion.

Cheers!

A Fire Pit Evening: Cigar, Stout, and Spring’s Edge

After a wonderful meal out on Saturday afternoon, I was eager to enjoy a fire in the backyard that evening. Our time around the fire pit has been severely limited over the past year. Although the temperature lingered around 80° even as the sun set, my enthusiasm was undiminished. The forecast for the following week called for a return to daytime temperatures in the 30s with plenty of rain, so this was likely one of the last good opportunities before the truly hot days of spring and summer arrived.

I had a Quesada Oktoberfest Das Boot from the 2024 release resting in my humidor since it arrived from Luxury Cigar Club last August. I last smoked cigars from this line in 2021, pairing them variously with coffee, an Oktoberfest beer, and whiskey. After selecting the cigar for the evening, I rummaged through the downstairs beer fridge for a suitable companion and settled on an older bottle of Bourbon County Stout — specifically, one from the 2022 bottling.

With Colleen’s help, I gathered some wood and built a small fire in the pit. Once everything was ready, I settled in with my cigar and beer, watching the sun begin its slow descent below the horizon.

The 2024 Quesada Oktoberfest Das Boot is a 6 x 52 Torpedo with a sharply pointed cap. I made several cuts to open up the draw. Made entirely of Dominican tobaccos, the cigar features a shiny maduro wrapper. Medium-bodied, its flavor profile offers notes of dry wood, sweet bread, and nuts. A hint of cinnamon emerges later in the smoke, but otherwise the flavors remain consistent throughout.

While the burn was strong with a straight char line, the smoke output was a bit on the lighter side. The Quesada Oktoberfest is designed to pair with an Oktoberfest beer — a style known for low ABV, sweet malt, and minimal hop bitterness — and in that regard, my experience is the cigar delivers on its intent.

The Bourbon County Stout I chose for the pairing, however, offers a bolder profile than a traditional Oktoberfest. This bourbon barrel-aged Imperial Stout from Goose Island Brewing clocks in at 14.7% ABV. Its flavor is rich and complex, yet surprisingly approachable. Deep notes of dark caramel, coffee, chocolate, and molasses delight the palate. A pronounced sweetness borders on cloying but stays just under the threshold of overwhelming. A subtle boozy edge complements the richness, and the mouthfeel is viscous and indulgent.

The pairing between the Quesada Oktoberfest and the Bourbon County Stout was generally harmonious. I think a cigar with a fuller smoke output might have stood up to the stout even better, but overall, they worked well together. 

As the cigar came to an end, I sipped the last of my beer in the dark, gazing into the glowing embers of the fire. It was a deeply relaxing end to the day — a moment in which, if only briefly, the aches of post-surgery recovery could be forgotten.

Cheers!

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Old Beer, Cigars, and the Fire Pit

Sunday afternoon was sunny and the spring allergies were tingling, but the temperature still needed "tweaking" to enjoy the outdoors. We decided to "de-winterize" the fire pit with the first fire of 2021. After clearing out some leaves, I got a fire going and settled in to enjoy a drink and a cigar. 

I dug out a couple of bottles of aged Brooklyn Black Chocolate Stout for Colleen and I. These were bottles stored from 2008. We were putting away a lot of high ABV beers in those days for aging and they are most delightful now. I really should get back into that habit. The aroma coming off the glass was rich chocolate and coffee. I could detect it coming up from the glass on the table next to me, despite the smoke from the fire. The flavor was simply delicious. Creamy, dark chocolate, a touch of bitterness, with no alcohol detectable on the palate. I am going to miss these old bottles when they are gone.

The cigar selected was the Tatuaje Great Pumpkin. This stick was part of the 2020 Cigar Rights of America sampler I picked up over the winter. It is an attractive 6 x 52 Belicoso version of a cigar that Tatujae typically produces for events only, and consists of a Mexican San Andrés wrapper with Nicaraguan binders and fillers. 

I was looking forward to smoking this cigar and had been awaiting warmer weather, and the time to enjoy what would likely be a two hour plus smoke. Initially, I got some nice but mild milk chocolate notes, with just a touch of pepper. I struggled to get a lot of smoke through the cigar, so the flavors were muted. I tried relighting its few times, but the tobacco never really got going. Sadly, after about 20 minutes I tossed the cigar into the fire. I've smoked plenty of Tatuaje cigars, and have always enjoyed them. One bad stick is certainly not a condemnation of a brand or line. These are hand crafted items, made from leaves, and every now and then one will be not be right. It's a disappointment, not a condemnation. Life's too short to fret or struggle over one cigar, so I simply moved on to another selection.

Still having plenty of afternoon left, I grabbed an Oliva Serie V Maduro Especial from the humidor. This blend is one of my (many) favorites, especially in the Torpedo vitola.

Like the Tatuaje, this full-bodied cigar has a Mexican San Andrés wrapper with a Nicaraguan binder and fillers, and is spiked with Nicaraguan Jalapa Valley ligero leaves in the filler. It produces notes of rich, creamy chocolate, with a touch of spiciness. Cedar and nutty undertones add to the flavors enjoyed. The ligero leaf serves to contribute a bit of strength. The aged beer and rich cigar made for a very flavorful and enjoyable pairing.

We enjoyed the fire for several hours. A lot of that time was spend watching the numerous birds flitting around in the woods. There were quite a number of bluebirds catching insects in the leaves, and a pair of red tail hawks possibly nesting nearby. Ah, the signs of spring…

Flying Dog Barleywine & Crowned Heads La Coalición

Plans for an an early logout from work on Thanksgiving Eve didn't go exactly as hoped, but I was still able to be ensconced on the screen porch before the sun set. It was a bit on the cool side, but nothing the Big Buddy propane heater couldn't counter. I dug through the basement stash and found a Flying Dog Horn Dog Barley Wine. I am not sure how long the bottle has been sitting, but the paper label was faded and a little brittle. It's likely that this is a survivor from the beer tasting we hosted in the summer of 2013. I was confident the 10.2% ABV drink had aged well. 

The Horn Dog Barley Wine poured a translucent reddish brown color. The carbonation level was low despite the brief appearance of a beige head. The aroma was that of sweet caramel with a hint of alcohol. The flavor profile was rich with dark fruit notes like raisin and fig. A mild caramel and brown sugar sweetness lingered underneath to tease the palate. Even after some seven years, there was an aspect of booziness in the flavor still. All and all, this was an enjoyable libation. Alas, after double checking the fridge, it was the lone bottle hidden away.

The cigar choice for the before-dinner repast was the Crowned Heads La Coalición. This cigar is the fruit of a collaboration between Crowned Heads and Drew Estate. This particular stick is a 5 ½ x 50 Gordito vitola. It features a very oily Connecticut Broadleaf wrapper over a Sumatra binder leaf. Tobaccos from the Dominican Republic and Nicaragua makes up the filler. The stick starts off with a spicy kick of pepper and cedar. Dark chocolate, espresso, and a sweet nuttiness make appearances throughout the smoke. The pepper notes seemed to decrease as the smoke progressed. Or perhaps that was the numbing effect of the ale.

I nursed the beer and the cigar for almost 90 minutes. The flavor combinations were enjoyable and complimentary. I have more of the La Coalición sticks on hand, and look forward to pairing them with other strong beers and whiskies.

Sierra Nevada Bigfoot, Vintage 2007

Friday evening I decided to treat myself to something from the "old stuff" stash in the basement. My choice, after much deliberation, was Sierra Nevada Bigfoot Barleywine Ale. This particular bottle was from the 2007 release. 

The beer poured a deep reddish-brown color with a very thin beige head. The aroma was dark fruit and sweet malt. My mouth watered at the delightful aroma. The flavors of the beer continued along the path started by the aroma. Dark fruits like dates and raisons came to mind. There was a hint of molasses in the sweetness. There was almost a port aspect to the finish. After thirteen years, the bold hoppiness of "fresh" Bigfoot had faded. The mouthfeel was on the thin side, with low carbonation. Suffice it to say, I enjoyed this special libation immensely.

It's always a little bittersweet to consume one of the aged beers. But the enjoyment of the beer is usually worth it. After all, beers are meant to be enjoyed, not collected.

In looking through the stash, we have a few more bottles of pre-2010 Bigfoot stored away. Unfortunately, we didn't save any of the more "recent" vintages. This winter I plan to stock up on this and a few other beers I favor for aging, and hopefully resume the yearly stocking for enjoyment down the road.

Undercrown Maduro & Brooklyn Black Chocolate Stout

Continuing the fire pit and power outage story… 

After rebuilding the fire, I headed inside to grab another smoke and a beer. The second cigar choice for the early evening was the Liga Undercrown Maduro from Drew Estate. This cigar has been mentioned before in these Musings and is a long-standing favorite.

I enjoy the Undercrown Maduro in the 5" x 54 Robusto size. The cigar wears a Mexican San Andrés Maduro wrapper, a Habano Connecticut binder, and Brazil Mata Fina and Nicaraguan Habano fillers. It's a creamy smoke featuring notes of rich espresso, cocoa sweetness, and a hint of dark fruit.

Returning to the cellar, I dug out a bottle of Brooklyn Black Chocolate Stout from the Winter 2006-2007 bottling. For many years we were very good about buying bottles of this brew each year to stash away. Unfortunately I've let that slip the past few years, and we've also worked through the older bottles. This 14 year old was the most senior of the stash.

The beer still maintains a rich aroma as well as good carbonation. The flavor profile retains its richness as well. There's a mildly bitter, semi-sweet chocolate overall profile. Notes of coffee, vanilla, and some nuttiness come through as well. The 10% ABV is wholly undetectable on the palate. 

The combination of the dark, semi-bitter beer, along with the espresso and chocolate notes of the cigar made for a delectable pairing. Sadly, after a few hours of the ongoing power outage, I had to leave the comfort of the fire in order to turn on the generator. Now I had the hum of generators both in the distance, and up close, disturbing the peacefulness of the evening.

Eventually the power was restored, thankfully earlier than the resolution time initially broadcasted by the power company. Leaving the fire burning, we retired to the house for a late dinner. After dinner Colleen did a little baking and I returned the yard. Not desiring the time around the fire to come to an end, I stirred that coals and put on a few more logs. Colleen soon joined me and we stared into the fire until late in the evening. And now my wood pile was suddenly very empty.

The long afternoon and evening by the fire was a great way to mark the last weekend of the summer. I do think our time spent out back disrupted some of the local deer who like to bed down in the yard overnight. I could hear rustling in the woods on occasion and the light from my flashlight was reflected back by green orbs staring back at me. At least I am going with the assumption those were deer.

The End

Barrel Aged Cigar & Two Stout Beers

We got the first fire of the season going last Sunday. The last weekend of the summer was cool enough for a fire to be enjoyable, yet still warm enough to not require bundling up. After a late brunch I uncovered the woodpile and prepped the pit. Looking at the amount of wood left from last season, I estimated I had enough for two fire pit sessions before needing to restock. 

After lighting the fire, I grabbed an older stick from the humidor. I've been eying my last Camacho Imperial Stout Barrel Aged stick for some time, and finally brought myself to light it up. These were a limited, one time release, but cigars are meant to be smoked, not just admired. 

The story behind the cigar reads like a travelogue. The barrels used in the aging of the tobacco for this blend first housed bourbon at Heaven Hill Distilleries. The barrels were then sent to Oskar Blues Brewery in Colorado to age their Imperial Stout beer. Next, the barrels were then shipped to the Camacho factory in Honduras. There, the company’s signature tobacco, Honduran Original Corojo, was aged inside for a minimum of six months. The cigar is comprised of 100% Maduro tobaccos. The wrapper is Mexican San Andrés. The binder and fillers include the barrel-aged Honduran Corojo, along with Brazilian and Dominican tobaccos.

As soon as I lit the cigar, I really had few regrets about burning my last one. I knew it would be as enjoyable as I remembered. The 6" x 50 Toro is tightly packed, with a slightly restricted draw, but still produces copious flavorful smoke. Dark, rich roasted coffee and dark chocolate predominate, with a touch of sweet vanilla coming through as well. 

To go along with the stick, I also dug deep into the beer stash and pulled out a Stone Brewing 12th Anniversary Bitter Chocolate Oatmeal Stout. The bottling date stamped on the bottle is 01/15/16. The beer features roasted malt with a sweet, toasted bread graininess. The beer is moderately bitter with a full mouthfeel. It was an excellent match for the flavors of the cigar.

The warm fire added to the enjoyment of the rich beer and cigar. As this would be a nearly two hour smoke, I headed back to the basement to dig for another old beer. I came up with a bottle of Smuttynose Imperial Stout, this one bottled way back in 2006. 

As expected, this stout also paired well with the Camacho cigar. The beer featured roasted malts, dark chocolate, coffee, and some hints of dark fruit. There was very little in the way of hop bitterness. The mouthfeel was creamy and smooth, with a dry aftertaste. After cellaring for fourteen years, the carbonation was still moderate.

As Colleen and I chatted and continued to enjoy the fire, we became aware of the sound of generators in the distance. Soon after that, I received a text notification that our house was without power. At that point, there was little left to do except to feed the fire, grab another cigar to smoke and pull another old beer from the cellar. Apparently I'll need to restock the wood pile sooner rather than later.

To be continued …

An Old Beer and A New Cigar

How to wind down the weekend? That was the question after dinner last Sunday. It had been a full weekend of good smokes, drinks, and shooting. It was still warm (I'm sounding like a broken record.) but bearable, with proper refreshments. I went back to digging through the old beer stash in the basement and came up with a bottle of Sierra Nevada Bigfoot Ale from 2013. 

I've been neglectful picking up bottles of this annual release. However, I've got quite a few older vintages from various years stashed away, some even older than this one. The Barleywine-style ale is ripe for aging.

The seven year old Bigfoot Ale featured a rich, sweet malt backbone, with a pleasing hop bitterness in the finish. Carbonation was good and the beer left a sweet coating on the palate. I was sorely tempted to dig out another bottle but resisted the urge. 

The cigar selected was the Viva La Vida in Torpedo. This 6 ½" x 54 stick was another from a recent My Cigar Pack shipment. Featuring a dark, shiny Habano Maduro wrapper over a Nicaraguan Corojo binder and Criollo ’98 fillers, the boutique cigar comes from Artesano del Tabaco in collaboration with master AJ Fernandez. The full-bodied smoke has rich notes of leather, coffee, pepper and cinnamon spice, all with a hint of sweetness. Construction was perfect and I got a razor sharp burn and plenty of flavorful smoke all the way to the nub.

Of course, I was inspired to dig up a video of Coldplay performing the song of the same name as I enjoyed the smoke.

Yep, It's Hot Outside. Matters Not.

I keep reading there's an oppressive heat wave coming to Virginia. Really? It's July. In Virginia. I guess it does qualify as a heat wave, but it's hardly unusual or even unexpected.

More importantly, it was Friday. Despite the reading on the thermometer, the end of another work week means it's time to break out the beer and cigars. We have a lot of "old" higher ABV beer that's been aging in the cellar, some for over a decade. So Colleen and I looked through the stash and grabbed a bottle of Avery Barrel Aged Vanilla Bean Stout that enticed us. To go along with it, I selected an HVC La Rosa 520 Toro. 

The Vanilla Bean Stout was from the brewery's 2016 bottling. The beer pours pitch black with a moderate beige head. The aroma was vanilla and chocolate. The flavor was a mildly sweet vanilla with added notes of milk chocolate and coffee. Despite the Bourbon barrel aging, there was little evidence of the labeled 11.5% ABV. Perhaps 4 years of sitting has mellowed those notes. The mouthfeel is light and creamy. It went down smoothly and quickly, despite the warm air of the deck.

The HVC La Rosa was a new cigar to me. Admittedly I don't recall ever hearing of the brand prior to receiving the cigar. This stick was part of the June package from My Cigar Pack. I've been enjoying this monthly club precisely for this reason — finding new cigars to try, and I've been pleased so far.

This Nicaraguan puro features a dark Jalapa Corojo wrapper over the Nicaraguan binder and fillers. The full bodied smoke's flavor was woody, with leather and espresso notes. There was also a moderate but not heavy bit of spiciness in the mix. It was an enjoyable smoke that balanced the sweetness of the stout well.

The beer and cigar were nursed along for just over an hour. With the deck fans blowing and some good tunes playing, I totally forgot about the heat as I wound down from the week and began looking forward to the rest of the weekend.

An Evening of Oak at Spencer Devon

We made a visit downtown for dinner at Spencer Devon this week. I had previously seen a post on their Facebook page that they were debuting oak barrel aged versions of two of their beers. Naturally I felt a duty to readers of these Musings to check them out and report back.

In a twist from what is commonly done, Spencer Devon aged these two beers in virgin oak barrels. The barrels came from Fredericksburg’s Bowman Distillery, but had not yet held whiskey. The flavors imparted by the barrels would be from the oak and the char in the barrel, not from any remnant bourbon.

The first beer tried was Oak-aged Olde Towne Old Ale. The base beer was one we never had a chance to try. It was available only for a short time when Spencer Devon first opened, so I was very much looking forward trying it. The beer pours a deep, copper color with a thin beige head. Surprisingly the dark fruit aroma also has strong bourbon notes. Likewise, the bourbon-like aspect is present in the flavor. In fact, the beer could be described as “boozy.” However, it’s not a burn or unpleasant booze flavor though. The Old Ale also has rich dark fruit flavors, and a pleasant malt finish. At a moderate 7.8% ABV, it’s a bit of a sipper, but it’s smooth and flavorful enough that just sipping is a challenge.

The second beer we tried was the Oak-aged version of Spencer Devon’s 3-4-5 Pilsner. Admittedly, I was not initially interested in trying this one. The 3-4-5 Pilsner is an excellent beer that I’ve enjoyed in the past, and I wasn’t sure what the oak-barrel would add. When it came time to order a second beer to enjoy with my dinner, I was about to settle on my usual Fall Line APA. Then owner Shawn offered a taste of the aged Pilsner. I immediately change my mind and ordered that one.

Oak-aged 3-4-5 Pilsner has a sweet, bready and oak aroma. It’s slightly reminiscent of a cider. The flavor has the combined bitterness and mild sweetness of the base beer. The oak barrel treatment adds a chardonney-like note to the flavor profile. The finish is dry and very clean. No ABV was listed for the beer, but the base 3-4-5 Pilsner checks in at a mild 4%, so I’d expect this to be the same. The Pilsner turned out to be an excellent pairing with my breaded pork tenderloin sandwich topped with lemon caper mayo and house cured pickles.

Spencer Devon has more barrel-aged beers coming in the near future. They also plan to reuse these barrels to age some sour beers. I’m looking forward to seeing, and tasting, those too.

Christmas Afternoon Libation

I pulled this bottle of Gouden Carolus Noël out of the cellar. It's dated from 2011 and has aged nicely. Only moderately sweet, with dark fruit and caramel notes, the 10% ABV is well-muted. I think I'll dig out some cheese to nibble on too.

Likely to be followed by a nap. Very likely.

Merry Christmas

It's Christmas Day and now begins our celebration of the Nativity of Our Lord. We kicked off our celebration with the Vigil Mass last evening, after which the final tree decorations were hung and last minute gifts were wrapped. Then it was finally time to relax and enjoy some snacks (Pickled Herring) and a good beer (vintage 2008 Tröegs Mad Elf). I always look forward to the peacefulness of Christmas Eve evening, however brief it may be. Finally the hectic preparations are done (or finished as well as they are going to be).

I wish you and your family a most blessed and holy Christmas. I pray that the joy of this season continues for you throughout the coming year. While it seems to the world around us is in turmoil, and frankly I fear the worse is yet to come, at least for a bit we can stop and reflect on the promise of peace that will come to us in time, perhaps not now, but in eternity if we prepare well.

Here's wishing you and yours a year of peace, prosperity and happiness. And of course, a year filled with good friends, tasty beer and fun times on the range too.

Merry Christmas!

Birthplace of Jesus, Church of the Nativity, Bethlehem
Photo by C. Turley, August 2010

Gloria in excelsis Deo!

Beers of Winter - Brooklyn Black Chocolate Stout

Brooklyn Brewery's Black Chocolate Stout is one of those beers we buy every year, put in the basement, and forget about. When it's time to enjoy a dark, rich Russian Imperial Stout, we'll dig out an old bottle and enjoy the effects of aging. Such was the case recently when we heard about the passing of Mikhail Kalashnikov, the creator of the AK-47. (And that's how I get to muse about beer and guns in the same post.*)

"Checkered Flag" joined us as we were inspired to raise a glass of a Russian Imperial Stout. (It's the closest to "Russian" I had on hand.) We have bottles of the stout going back at least 7 years, but I didn't dig too deep for this tasting, and opened a couple of 2012 bottles. The beer poured an opaque black with a thick beige head. The foam quickly dropped to a thin ring. The aroma was dark cocoa and coffee. Sipping the beer, over a discussion of guns and defense, we enjoyed the rich dark chocolate and espresso flavors. Even after just a year in the cellar, the flavors were blended and smooth, with very little taste influence from the 10% ABV. The finish left a bittersweet chocolate aftertaste and was very dry.

It was just this past weekend that we picked up some of this year's bottling of Brooklyn Black Chocolate Stout. They've been added to the stash in the basement for enjoyment in the years to come. Meanwhile, I'm looking forward to enjoying more vintage bottles in the coming Winter months.

*Regarding Mikhail Kalashnikov, it's been quite entertaining to read some of the disparaging comments on other blogs regarding the weapon designer's death, even from pro-gun folks. I have no love of Communism or it's supporters, but there's little denying Kalashnikov's influence on the world. The AK-47 was developed to defend the creator's homeland. (Against the Nazi's no less.) Kalashnikov once stated, "I invented it for the protection of the Motherland. I have no regrets and bear no responsibility for how politicians have used it." Blaming an inanimate object, or it's designer, for subsequent uses by evil men, is ludicrous. Only a deceitful, political opportunist would consider such a thing.

Samichlaus Toast to St. Nicholas

After our enjoyable evening at Capital Ale House, Colleen and I returned home last Friday and realized we had almost missed our traditional drink of Samichlaus Bier on the Feast of St. Nicholas. The beer's name means "Santa Claus" in the Swiss-German dialect of Zürich. Brewed only on December 6 of each year, by Brauerei Schloss Eggenberg in Austria, the beer is aged for almost a year and released in time for the following year's feast day. Not to be deterred by the late hour, I dusted off a 2007 bottle and poured a nightcap.

As soon as I removed the cap from the bottle I was struck by the strong sherry-like aroma of dark fruit, molasses, and alcohol. The beer had a translucent reddish-brown color and no head to speak of, although there was some tingling carbonation in the mouthfeel. The flavor is strong, and rich with dark plums and raisons, sweetened ever so slightly by molasses and brown sugar notes. Fresh Samichlaus can be syrupy and sweet, however aging seems to mitigate the cloying sweetness.

While I sipped this amazing 14% ABV lager, I kept muttering to myself, 'Oh, this is so good." While not a beer I could drink every night, it is certainly a treat worthy of honoring the good St. Nicholas. Eventually our glasses were emptied and it was time to enjoy a good night's sleep.

Relaxing Over Old Beer

We enjoyed our second Christmas celebration Thursday with a Checkered Flag who was visiting for the day. The day began with a hearty brunch of Scotch Eggs, Scottish Baps with Bacon, "Chips" and Baked Beans. After the gift exchange we enjoyed an afternoon of fun conversation listening to seasonal music. Once we decided we wouldn't be hitting the range it was time for beer.

Our friend had read the Mad Elf post and remarked "That sounded good." So for him I grabbed a bottle of that from the cellar. "Look, the bottle is even properly dust covered." For Colleen, I poured a 2009 Brooklyn Black Chocolate Stout. We are in the Octave of Christmas after all. There can hardly be a better reason to celebrate.

I had just read a news release about this year's batch of Sierra Nevada Bigfoot arriving in the stores and was tempted to grab an old bottle of that favorite for myself. Instead, I selected a "fresh" beer; Starr Hill Northern Lights IPA. Not aged, but one (or two) I enjoyed immensely. Even though this time I didn't enjoy an older beer myself, I was happy to share the joy of some special beers with others.

As I mentioned in a previous post, I've been enjoying pulling out special beers we had set aside. There was a time I hesitated to finally open an "old" beer, but beer is meant to be enjoyed. And it's not like I'm not continually replenishing the cellar anyway.

A Mad Elf Christmas

After finishing off the excellent Christmas dinner of Standing Rib Roast, Oyster Casserole and Yorkshire pudding prepared by Colleen, I was ready to sit down with a special beer. Relaxing with a good strong beer is my digestive. I've been eyeing the bottles of Tröegs Mad Elf Ale stored away downstairs and Christmas evening seemed like the perfect time to break one out.

This Tröegs seasonal beer is one that I always keep around for at least a year before I drink it. Fresh, I find the beer a bit "hot" from the high ABV and overly sweet. The ale is brewed with honey and cherries. I am not a fan of fruit in beer and I find Mad Elf to be cloyingly fruity sweet when first released. However, I discovered years back that aging the bottles for at least a year mellows it out. I've got some 5 year old bottles still in the cellar. The bottle I enjoyed on Christmas was from the 2009 release and was quite enjoyable.

The beer is an attractive deep red color with a thin beige head. The aroma is sweet with dark fruit and a mild earthiness. The flavor of this aged beer is still a bit tart from the cherries, but a hint of sweetness balances that out. The high alcohol content is well-masked. The mouthfeel is thick, leaving behind a sticky coating on the lips.

Even aged, the beer is just sweet enough that one was plenty. Of course, the 11% ABV is a factor as well. In any event, I enjoyed lingering over my glass of Mad Elf Ale. Which reminds me, I probably should look at restocking my stash.

Green Peppercorn Tripel: A Gift From Mom

We first acquired our bottles of The Brewer's Art Green Peppercorn Tripel after the original bottling back in 2007. The bottles were a gift from my parents who ventured into Baltimore specifically to visit The Brewer's Art to get the beer for me. Colleen and I shared the last bottle in 2009 to wrote our post for The Session. At the time I remarked how I hoped to get more, but never got around to finding more.

When mom passed away in 2010 we found a bottle of the beer in my parents' fridge. Mom had never drank the one she kept; she was more of a "Budweiser over ice" gal. Dad let me take it home and it's been in my fridge ever since. Colleen and I decided to share it after our Thanksgiving dinner this year.

The beer has held up very well. (And the cork was as tight as in the previous bottles.) It poured a cloudy golden amber color and the frothy head was as effervescent as ever. The aroma is yeasty over a sweet maltiness. The flavor has lost some of the pepper spice I recall in the "younger bottles." The predominant flavor was sweet malt and bready yeast. The finish was especially drying. The beer was very smooth and the 9% ABV was masked and undetectable.

As with our previous bottles, Colleen and I enjoyed sharing this beer. It provided a relaxing and flavorful cap to our Thanksgiving celebration. That the beer was a gift from Mom made it even more special. Prost Mom!