A Porch Pairing for a Summer Afternoon

Here’s a summertime pairing that I tried on a whim, and it turned out even better than expected. Samuel Adams Summer Ale is a seasonal release from the Boston brewery that has been a staple of summer cookouts since 1995. The refreshing 5.3% ABV ale features Hallertau Mittelfrüh noble hops, lemon, lime, and orange peels, along with Grains of Paradise. The result is a crisp beer with a light herbal hop character, bright citrus notes, subtle wheat sweetness, and a gentle peppery spice in the finish.

Summer Ale seemed the perfect choice for a warm, rainy afternoon on the screened porch. Wanting a cigar that wouldn’t overpower the beer, yet still offered a satisfying depth of flavor, I reached for a Rocky Patel A.L.R. (Aged, Limited, and Rare) Second Edition in the Robusto vitola.

The A.L.R. Second Edition is a cigar I’ve enjoyed frequently over the years, resulting in numerous mentions here in these Musings. Wrapped in Mexican San Andrés leaf over a Honduran binder and fillers from Honduras and Nicaragua, the medium-bodied smoke delivers satisfying richness while remaining remarkably balanced. Rocky Patel ages the cigars for two years after rolling, and this particular example had spent an additional 22 months resting in my humidor.

The cigar kicks off with notes of espresso and cocoa. As expected from the San Andrés wrapper, a sweet earthiness balances those darker flavors. Rather than dominating the palate, the wrapper’s natural sweetness softens the bitterness of the espresso and cocoa, creating a rich yet approachable combination.

Medium-bodied rather than powerhouse in strength, the A.L.R. Second Edition emphasizes balance over intensity, making it an ideal companion for Samuel Adams Summer Ale. The beer’s bright citrus, wheat, and subtle spice refresh the palate between draws, lifting the cigar’s espresso, chocolate, and earthy sweetness while providing a crisp contrast to its darker flavors.

Pairing cigars and beer isn’t always about matching intensity. Sometimes the better approach is finding complementary flavors that allow each to shine. In this case, the citrus brightness of the Summer Ale and the earthy sweetness of the San Andrés-wrapped A.L.R. Second Edition came together in a way that was both balanced and thoroughly enjoyable.

Cheers!

Bright Hops, Dark Tobacco

On a recent warm evening, I got a hankering for a nice cold beer — or two — to accompany my cigar. I still had some Sierra Nevada Torpedo Extra IPA in the refrigerator left over from a recent gathering with friends, and the thought of that citrusy ale had my mouth watering in anticipation.

First, I needed to decide on a suitable cigar accompaniment. After making several passes through the humidor shelves, I finally settled on the Joya de Nicaragua Antaño Gran Reserva GT20, with high expectations for the pairing.

The Sierra Nevada Torpedo Extra IPA is not a delicate IPA. The beer pours a deep and bright orange color with a big frothy white head — I was relieved I chose a glass of sufficient size. It opens with strong, pithy citrus notes. Resinous, piney hops come through as well. The use of whole-cone hops for dry hopping contributes a fresh, grassy profile. Though a touch of piney resin lingers in the finish, the flavor profile ultimately leans toward bright, fresh citrus. At 7.2% ABV and roughly 65 IBU, it delivers a firm, refreshing citrus bitterness supported by floral hop character and a solid caramel malt backbone.

The Joya de Nicaragua Antaño Gran Reserva GT20 had been resting in the humidor for just over two years. The 6 x 54 softly box-pressed stick is a Nicaraguan puro with a glossy maduro wrapper. The filler tobaccos are reportedly aged for more than five years before the cigars are rolled.

The cigar began with the cedar, espresso, and roasted nut flavors I remembered from earlier smokes. After another two years of rest in the humidor, it offered an exceptionally balanced smoke with all of those notes present but none truly dominating. The white pepper finish noted in the past was diminished but not gone.

The pairing flavors provided an interesting array of contrasts. The Torpedo IPA’s grapefruit and pine notes tended to moderate the darker notes of the rich Nicaraguan cigar. Each sip cleansed the palate, allowing the cigar’s flavors to reintroduce themselves with every draw. Especially during the final third, when the Antaño Gran Reserva GT20 became richer and heavier, the Torpedo IPA seemed to emphasize the cedar and spice, making the cigar feel more vibrant and energetic. At the same time, the coffee and cocoa from the smoke soften Torpedo’s hop bitterness.

When I pulled a second bottle of the IPA from the fridge, the freshly chilled beer provided a sharp change to the pairing balance. The citrus aspect of the beer took even more of the limelight over the malt backbone experienced with the prior warmer sips. The pairing became even more engaging as the colder beer pushed the citrus character to the forefront.

After about 90 minutes, both the cigar and my two glasses of beer were finished. The sun was still nearly two hours from setting, yet the temperature had become pleasantly comfortable. We’ve been enjoying a stretch of lower-than-average humidity despite frequent afternoon showers, making for especially pleasant evenings outdoors.

Cheers!

Peruvian Tobacco, Scottish Ale, and a Gathering Storm

On Thursday evening I attended a cigar event at The Port Oysteria and Brewery in downtown Fredericksburg. I had not yet visited the combination brewery, seafood restaurant, and raw bar, so I was interested in finally checking it out in addition to enjoying a cigar. The event was held, appropriately enough, in the restaurant’s outdoor beer garden. The cigars were provided by Uptown Smokes, a mobile cigar lounge.

I stopped first at the cigar table to pick out a smoke for the evening. Alongside a selection of familiar offerings, Uptown Smokes carries several Peruvian and Panamanian cigars. Intrigued, I selected a cigar called Rebirth of Crunk from Boogie Down Cigars.

The Rebirth of Crunk is a 7 x 60 Torpedo. The dark maduro wrapper was very rustic and rough in appearance. Details on the blend are somewhat vague, and I found very little information online. Writing on the box states “100% Peruvian,” though some references specify only a 100% Peruvian Maduro wrapper without mentioning the binder or filler. Boogie Down Cigars appears to be a boutique brand founded by cigar enthusiasts with roots in New York’s hip-hop culture. The company has only a modest online presence, and its cigars are not widely distributed.

The cigar felt light in the hand, and the draw was quite open. There were a few loose bits of wrapper at the cap and near the mid-section, but they were easily removed without issue. While the cigar is described as full-bodied, I found it much closer to medium in strength. The initial flavor profile offered a light sweetness accompanied by cedar notes. As the smoke progressed, coffee, dried fruit, and raisin-like flavors emerged, along with a mild spice that added balance and interest.

The very dark wrapper, presumably a heavily fermented Peruvian leaf, occasionally burned more slowly than the filler, resulting in an uneven burn that required several touch-ups with the lighter. The cigar never tunneled or went out, however, and smoke production remained plentiful throughout. Despite the burn issues, it provided well over two hours of smoking enjoyment.

I paired the cigar with Port Oysteria Scottish Ale. The dark amber beer displayed an enjoyable balance of caramel sweetness and light roasted malt notes that complemented the cigar’s sweet and coffee-like flavors. The event also coincided with happy hour, so in addition to discounted drinks, the $1 oysters on the half shell caught my attention. A dozen of the briny delicacies proved to be a tasty and welcome addition to the evening.

The Rebirth of Crunk provided an interesting smoking experience. Peruvian tobaccos remain uncommon in a market crowded with Nicaraguan- and Dominican-focused blends. While the burn required periodic attention and never achieved perfect symmetry, the balanced, satisfying flavors compensated for the cosmetic imperfections.

Toward the end of the evening, the skies darkened dramatically and the wind began to pick up. Seeing black clouds advancing in the distance, I decided to leave the final inch or so of the cigar unfinished. The drive home took me through an intense downpour, validating my decision to make an early exit.

Cheers!

Memories of Italy: Beer, Cigars, and the Alpine Charm of Bolzano

During our Italian vacation, we spent two nights in Bolzano, in South Tyrol. Situated at the gateway to the Dolomite Mountains, Bolzano has the look and feel of an Alpine village, with spectacular mountain views in every direction. Making the region even more intriguing is the strong German influence in its culture, food, and architecture — at times, it feels more like Austria or Bavaria than Italy.

The area was part of the Austrian Empire for centuries before becoming part of Italy after World War I. After the war, Mussolini’s Fascist government attempted to “Italianize” the region by encouraging Italian migration and suppressing the German language. Those efforts largely failed, and the people of South Tyrol still proudly maintain their German heritage and language today. The result is a fascinating blend of cultures where espresso bars and aperitivo traditions coexist alongside Alpine customs, German dialects, and Austrian-style mountain cuisine.

The bar in our hotel offered a couple of locally made, German-style beers, and naturally I was eager to try them. On the first evening, I joined some fellow travelers to enjoy pours of Felsenkeller Bier from Birra Forst. Served in a tall chalice, the cloudy, unfiltered, and unpasteurized beer delivered notes of sweet bread, yeast, and a touch of banana. It was remarkably refreshing and easy to sip.

On another late evening, after a day spent hiking wooded trails and wandering the city streets, I settled into the hotel’s outdoor garden to enjoy another local beer — this time paired with a cigar. I selected the V.I.P. Pils, also from Birra Forst. The crisp pilsner, brewed in the German tradition with a notably dry finish and refined bitterness, proved especially refreshing in the cool Alpine evening air. I paired it with a Las Calaveras Edicion Limitada 2025 LC52 that I had packed from home.

I’ve long enjoyed the annual Las Calaveras releases from Crowned Heads. The 2025 version features a mid-priming Mexican San Andrés wrapper that shows a lighter appearance than the darker maduro tones usually associated with San Andrés tobacco. Beneath that wrapper are Nicaraguan binder and fillers. The cigar treated the palate to notes of coffee and espresso, touches of cocoa, and mild pepper. Underlying it all was a gentle sweetness that softened the richer flavors.

Ideally, the cigar might have paired even better with a darker ale, perhaps a German Dunkel or Bock. However, that wasn’t an option at the time, and I found the combination thoroughly satisfying nonetheless. The crisp bitterness and clean, dry finish of the V.I.P. Pils highlighted the cigar’s cocoa and espresso notes without adding competing sweetness. The cool evening air and tranquil garden setting only enhanced the relaxing atmosphere.

The region’s German influence is readily apparent in the food as well. During a stroll through the market area of Bolzano, we stopped at a vendor’s cart to enjoy some Weißwurst. The sausages were served on paper with a generous dollop of spicy mustard and a hard roll — simple fare, but immensely satisfying.

One evening, we enjoyed dinner at Batzen Häusl, a local brewery and restaurant — not exactly the experience we had expected to find in Italy. I ordered a Batzen Bräu Bock alongside a South Tyrolean bratwurst platter. The beer was rich with dark caramel malt flavors and a mild sweetness.

The sausages were equally delicious, served with roasted potatoes and sauerkraut. I especially enjoyed the creamy sauerkraut, which struck a pleasing balance between sweet and sour flavors.

The food, the beer, the architecture, and the dramatic scenery of the Dolomites towering above the town — not to mention the ever-present German dialect — often made it easy to forget we were in Italy at all. Yet that unique blending of Italian and Germanic cultures is precisely what makes Bolzano and South Tyrol such a memorable destination. It’s a place where Alpine traditions and Italian hospitality coexist seamlessly, creating an atmosphere unlike anywhere else we visited during the trip. For this beer enthusiast, it was like two vacations in one.

Cheers!

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!

The Beer Set the Tone — The Cigar Did the Rest

With a couple of beer-centric “holidays” falling this past week, I turned my attention to hoppy beverages and their cigar accompaniments. For “New Beer’s Eve” on Monday, I was in the mood for something light and refreshing, still easing out of the indulgence of Easter weekend. A leftover Pilsner Urquell in the fridge fit the bill perfectly.

Choosing a cigar to accompany a lighter beer gave me some pause. A crisp, herbal pilsner calls for restraint; anything too bold would quickly overwhelm its clean malt character and Saaz hop profile. I settled on a lighter-bodied cigar with a creamy, nutty profile and reached for a Davidoff Signature 1000 — a cigar I typically reserve for morning or afternoon smokes, often paired with a cup of creamy coffee.

The pairing proved both enjoyable and surprisingly refreshing. The Ecuador Connecticut wrapper, with Dominican binder and fillers, delivered a smooth, coffee-leaning profile with gentle sweetness and just a hint of pepper. That touch of sweetness played nicely against the pilsner’s bitterness, creating a balanced, complementary experience. My only disappointment was the brevity of the 5 5/8 x 34 panetela — barely a 25-minute smoke. I was sorely tempted to light a second, but resisted.

The following evening, “National Beer Day” called for another moment on the porch. With cooler temperatures settling in, I reached for something darker: Bell’s Christmas Ale. Despite its seasonal branding, it’s a fine Scotch Ale and one I enjoy well beyond the holidays. For the cigar, I chose a Rocky Patel The Edge 20th Anniversary Robusto.

This fuller-bodied cigar brings notes of cedar, earth, dark cocoa, and a touch of spice. Its blend, featuring a 10-year-aged Ecuador Sumatra wrapper, a Honduran Broadleaf binder, and fillers from Honduras and Panama comes together in a rich, medium-to-full-bodied smoke, one I often enjoy with bourbon or rye.

The Scotch Ale brought a deep malt richness to the pairing. Layers of caramel and toffee complemented the cigar’s cocoa and cedar notes, while the beer’s body stood up well to the cigar’s strength. It was a satisfying match, particularly as the evening chill set in. After flirting with 80-degree days just a week prior, we found ourselves under a freeze warning — a classic Virginia spring.

These beer “holidays” served as a welcome prompt to explore a couple of thoughtful pairings. Even after years of enjoying beer — this blog evolved from that passion — I find that discovering the right cigar match still takes a bit of time, a bit of patience, and more than a few moments staring into the humidor.

And it’s always worth the effort.

Cheers!

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A Good Friday Pairing: Bourbon County Stout & The Wise Man Maduro

After a day of fasting and abstinence on Good Friday, I traditionally enjoy a stout and a cigar in the evening. After all, the monastic tradition of sustaining oneself on “liquid bread” during fasts dates back to the Middle Ages.

I reached into the cellar for a bottle of Bourbon County Brand Stout, this one from the 2024 release. For such an imposing beer, I selected an equally rich cigar — The Wise Man Maduro from Foundation Cigars. A few of these Toros have rested in my humidor for just shy of two years, making them roughly contemporaries of the beer.

Pollen hung thick in the evening air when I stepped onto the porch. Despite having dusted things off the day before, a yellow film coated the furniture — and my sinuses.

Still, the evening called.

The Bourbon County Brand Stout is an annual release from Goose Island Beer Company, aged for about a year in bourbon barrels from distilleries such as Buffalo Trace, Heaven Hill, Four Roses, and Wild Turkey. At a formidable 14.7% ABV, it has become a benchmark for barrel-aged imperial stouts.

The beer pours thick and indulgent, offering bold notes of chocolate, vanilla, espresso, and toffee. Undertones of dark cherry weave through a bourbon-like warmth, all carried on a dense, velvety mouthfeel. It could easily be called dessert in a bottle — if dessert were on the Lenten menu. The rich aroma alone cut cleanly through any pollen-induced haze.

The Wise Man Maduro is a standout from Foundation Cigar Company. The 6 x 52 Toro features a dark, reddish Mexican San Andrés wrapper over Nicaraguan binders from Estelí and Jalapa, with fillers from Estelí, Condega, and Jalapa.

Medium to full in body, the cigar opens with notes of bittersweet chocolate and bold espresso, accompanied by a subtle red pepper spice. From the outset, the pairing with the stout feels natural and well-aligned. 

As the smoke progresses, the flavors deepen. The chocolate becomes creamier, while a dark fruit sweetness emerges, reinforcing the dessert-like quality of the experience. The spice builds slightly toward the final third, adding just enough contrast to keep things engaging.

The interaction between the Bourbon County Stout and The Wise Man Maduro proves to be near perfect. Chocolate and coffee notes echo between sip and draw, each enhancing the other without becoming either bitter or cloying.

With blues music playing softly in the background, time seemed to slow as I sipped and smoked. Aside from the persistent assault of spring pollen, the session was effortless. The cigar burned flawlessly — no relights, no touch-ups — maintaining an even burn even when left to rest.

After two years in the humidor, it remained in peak form.

As the cigar neared its end, I glanced at the time and realized that two and a half hours had slipped by. That, perhaps, is the surest sign of a truly exceptional smoke and sip — and a fittingly contemplative close to Good Friday.

Cheers!

A Birthday Celebration: Good Food, Drink, Cigars, and Friends

At this stage of life, birthday celebrations tend to be quiet and laid back. Still, a few extra touches this year elevated the day and made it feel just a bit more special.

The day began as most do, with a relaxing morning and coffee. Instead of a traditional cake, I requested something we could enjoy alongside that first cup. Colleen delivered with a delicious Almond Honeycomb Cake — one that will happily stretch across several mornings in the days ahead.

Later, we headed out for lunch, settling in at the bar at Capital Ale House, a once-regular stop we hadn’t visited in a couple of years. I opted for a Killanny Red from Brehon Brewhouse in Inniskeen, County Monaghan, Ireland. The deep ruby-red ale, served on nitro, offered plenty of biscuity malt character. At a modest 4.5% ABV, it allowed for a second pour alongside a flatbread pizza. As a birthday bonus, loyalty points covered more than half the bill.

The evening was capped with a visit to the home of good friends. We began lakeside, enjoying cigars and Redbreast 12 Year Old Irish Whiskey on the dock. My friend had picked up a couple of Andalusian Bull cigars by La Flor Dominicana for the occasion. It had been about five years since I’d last had one, which made the experience all the more special.

The Andalusian Bull was an enjoyable as I remembered — rich and full-bodied, with notes of earth, warm spice, and a touch of sweetness that lingered on the finish. The whiskey’s sweet fruit and gentle spice complemented the cigar beautifully, softening some of its intensity while amplifying the sweeter undertones.

After the cigars, we headed out for a delicious dinner and more drinks. The food was excellent, but as always, the real highlight was the company.

It was an ideal way to celebrate not just another trip around the sun, but also good health and the enduring gifts of family and friendship. There’s not much more one could ask for. Even the steady stream of texts and social media messages added to the day and was sincerely appreciated.

Looking back, I was struck by how naturally the day unfolded. Planned moments and small surprises came together to create a celebration filled with food, drink, and laughter. Thoroughly enjoyed — though once a year is probably enough.

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!

A Christmas Eve Eve Smoke: Oliva Serie V 135th Anniversary

It’s the calm before the storm. The evening before Christmas Eve is a moment I especially look forward to and savor. Once the Feast of Christmas arrives, the house comes alive with activity — family, food, drink, and all the merriment that accompanies the celebration. On this “Eve of the Eve,” I try to slow things down with a relaxing cigar while anticipating the days ahead. It’s also a reminder that there are still a few gifts left to wrap, though that’s only a brief distraction.

This Christmas Eve Eve, I decided to crack open a box of Oliva Serie V 135th Anniversary Edición Limitada that I’d picked up last month. I’ve always enjoyed the Serie V line, and this anniversary release offers a fun variation.

The 135th Anniversary is a limited-edition take on the standard Serie V, released to honor the Oliva family’s 135-year legacy in tobacco farming, which began in Cuba. First released in November 2021, the cigar is now a recurring limited release. The 5 1/2” x 54 vitola features a tapered foot, with the ring gauge narrowing from 54 down to roughly 30 at the tip. The blend remains familiar: an Ecuadorian Sun Grown wrapper over Nicaraguan binder and filler tobaccos, just as in the regular-production Serie V.

I paired the cigar with a seasonally appropriate Christmas Ale from Bell’s Brewery. Styled as a traditional Scotch Ale, it delivers rich toasted malt and caramel notes. Despite its lighter appearance, the beer is full-bodied and warming, clocking in at a robust 7.5% ABV. It’s a fitting sipper for a cool winter evening, and one I look forward to picking up each year. Its malt-forward profile stands apart from the spiced “Christmas Ales” that dominate the shelves this time of year.

An 80-minute burn time lined up perfectly with the pacing of the Christmas Ale. The cigar burned evenly, if a bit faster than expected. While milder at the outset, the Serie V 135th Anniversary quickly settled into its familiar richness. Notes of cocoa, coffee, and roasted nuts paired perfectly with the beer’s deep malt character.

A special cigar, a seasonal beer, and the quiet anticipation of the holiday combined for a relaxing and flavorful smoke and sip. With the rush of Christmas just around the corner, it was an ideal way to wind down before ramping up.

Is Christmas Eve Eve officially noted on the calendar? It certainly should be.

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!

St. Nicholas, Defender of the Faith and Patron of Brewers

December 6 is the feast day of St. Nicholas, one of several patron saints of brewing. Nicholas, Bishop of Myra, was a wealthy and extraordinarily generous man. His charity toward others ultimately inspired the tradition of Santa Claus and the custom of gift-giving.

It’s not entirely clear why Nicholas was chosen as a patron saint of brewers. Tradition holds that he once stopped at an inn where the innkeeper had murdered three boys and hidden their bodies in a barrel of brine. The innkeeper served Nicholas salted meat with his beer, but during a time of local food shortages, Nicholas grew suspicious. Upon investigation, he discovered the bodies and miraculously restored the boys to life. While the story is chilling, it also ties Nicholas unmistakably to both beer and barrels.

St. Nicholas was also an ardent defender of the Faith. He attended the First Council of Nicaea in A.D. 325, where one of the primary goals was to refute the Arian heresy. Legend says that at one point the debate grew so heated that an enraged Nicholas struck Arius across the face. Shocking as that may have been, it’s hard not to admire his conviction. One can’t help but wish for a few more bishops today with the backbone of St. Nicholas.

St. Nicholas died on December 6, in either A.D. 345 or 352. Inspired by his feast day is Samichlaus Bier — an imposing 14% ABV doppelbock that was once billed as the strongest beer in the world. “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. Originally brewed by Brauerei Hürlimann and later by Feldschlösschen, it is now produced by Schloss Eggenberg of Austria.

We toasted the Saint by pouring some 2008 vintage bottles of Samichlaus Bier on the eve of his feast day.

Happy St. Nicholas Day!

Cheers!

Into the Dark: Beer, Cigar, and Black Friday

It had been almost two weeks since I’d enjoyed a cigar. Between day trips, weekend travel, holiday prep, and time with family, I hadn’t found a moment to sit down for a proper, relaxing smoke. I’m not one to light a cigar just because — for me, a cigar is an intentional pause to sit, unwind, and appreciate the craftsmanship.

While the family binged on football, I slipped away for an afternoon smoke. It was cold and windy outside, but the enclosed screened porch offered welcome shelter. And since it was “Black Friday,” I went with the theme and grabbed two dark companions: a Micallef Black and a Winter Storm from Heavy Seas Brewing. That’s a far better way to mark the day after Thanksgiving than chasing supposed deals at the mall.

Winter Storm “Category 5 Ale” is a seasonal ESB (Extra Special Bitter) from the Baltimore brewery, a longtime favorite of mine going back to its Clipper City days. The label has changed over the years, but the beer remains the same.

At 7.5% ABV, the malt-forward ale shows rich caramel-toffee and dark fruit notes, balanced by a subtle pine and herbal hop presence. It’s thoroughly enjoyable. In years past I’d buy it by the case to age into the summer — or even for far-future drinking — but this year’s stash will likely be enjoyed fresh.

The Micallef Black I chose was the 5” x 52 Robusto. A Mexican San Andrés wrapper encases an Ecuadorian Habano binder with Nicaraguan fillers. The dark, oily wrapper and gold-on-black band make for an irresistible presentation. The Black is full-bodied, opening with earth, cocoa, and pepper. As it warmed up, I picked up dark chocolate, roasted coffee, and a touch of sweetness. Construction was excellent, with a clean burn and thick, flavorful smoke.

I actually selected the Micallef Black before considering the pairing, but the combination turned out beautifully. The bold, dark-leaning profiles played off each other well. The beer’s slight sweetness and dark fruit lifted the chocolate and sweeter tones in the cigar, while the cigar’s pepper and earth kept the ale from drifting too sweet. A satisfying match all around.

Outside, the day hinted at winter — 38° with a windchill of 26°, though sunny. Inside the porch, with the portable heaters on low, it was a comfortable 64°. Add some jazz from the speaker, a good book in my lap, and a cigar in hand, and it made for a remarkably pleasant afternoon escape before heading back inside to resume the holiday feasting.

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!

Five O'Clock Friday: The Hazy Craze

Sadly, this is reflective of the options at so many pubs and breweries these days.

Here's hoping your weekend beer options are numerous.

Cheers!

Summer Solstice: A Smoke, a Beer, and Spicy Shrimp

While running errands on June 20 — the Summer Solstice — conversations everywhere seemed to center on the approaching heat wave. Like clockwork, the first truly warm days of the year shift everyone’s focus to “keeping cool.” My usual response is something along the lines of, “Well, it is summer… in Virginia.” I typically follow up with a contrarian remark about my dislike of cold weather.

To mark the glorious end of chilly days, I enjoyed lunch out on the sunny deck. A plate of steamed shrimp and a cold beer made for a delightful Friday afternoon meal. It was warm, yes, but hardly oppressive. I’ll admit the black arms of my chair were scorching from the sun, and when I tried to read a bit on my phone, I was greeted with an alert: iPhone needs to cool down before you can use it. Even my phone was joining the chorus of complaints about the heat.

After finishing my meal, I grabbed another beer from the fridge and selected a cigar from the humidor. Back in my seat, I lit up and continued soaking in the warmth.

I had chosen the Foundation Aksum — a cigar I often reach for when I want something smaller and quicker. This 5 x 50 Robusto is wrapped in a dark Ecuadorian Sumatra leaf, with a Connecticut Broadleaf binder and Nicaraguan fillers from the Jalapa and Estelí regions. 

The Aksum offers a bold smoking experience, led by rich notes of sweet espresso and dark chocolate. Hints of black pepper, dark cherry, and raisin make their way in as well, all tied together by a lingering spicy finish. It paired beautifully with the hoppy Sierra Nevada Pale Ale — a fitting dessert after a spicy meal.

Eventually, I moved to the covered screen porch to get out of the direct sun. There, I finished my beer and cigar while enjoying a bit of reading in the breeze from the fans — a most relaxing afternoon.

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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Finally Tried FoodE and We Can't Wait to Go Back

We decided to have lunch out on Saturday and wanted to try someplace new. There’s a long list of food and drink establishments in the area that we’re always talking about checking out. However, when it comes down to it, we usually end up at one of our regular spots. This weekend, we held firm and finally ventured into something new to us — FoodE in downtown Fredericksburg.

FoodE is a well-acclaimed local restaurant we’ve long meant to try but just never got around to, even though they’ve been around since 2011. Technically, we’ve eaten from a FoodE menu before, as they also run the kitchen at 6 Bears & A Goat Brewery. Still, we were excited to experience the main restaurant’s menu firsthand.

Founding Chef Joy Crump has an impressive résumé — she’s appeared on Top Chef and has cooked at the James Beard House in both 2016 and 2017. Along with running the 6 Bears & A Goat kitchen, she also co-owns two restaurants in Fredericksburg. FoodE is located in a former bank building, complete with the old walk-in safe still intact.

After navigating the usual Saturday afternoon traffic, we spotted an empty parking spot right in front of the restaurant — a small miracle that made for a very short walk to the door. At the hostess stand, we were told there was about a 1.5-hour wait for a table (we really should’ve made a reservation). But our good luck continued! Two seats opened at the bar just as we were debating our options, and we happily took them. Bar seating is our go-to for casual dining anyway.

We ordered beers to sip while looking over the menu. Colleen chose a Rogue Honey Kölsch, and I went with the Fresh Nectar Hazy IPA from Peak Organic Brewing. The beers were poured from cans into glasses — glasses thankfully not frosted over with ice. 

The bright orange, hazy IPA had a lovely citrus aroma. The flavor delivered ripe citrus notes with a crisp, juicy finish — not too tart. A touch of resinous sharpness lingered, but overall, the Fresh Nectar was refreshing and flavorful. I limited myself to just one beer with lunch.

A quick side note on the “Hazy” or “New England” IPA trend: I’ve noticed that many restaurant beer lists are dominated by this style. There’s a serious lack of clear IPAs and Pale Ales these days. It makes me wonder — are craft beer fans truly that enamored with hazies, or are brewers just taking the easy route? Maybe the beer buyers are stuck in a rut. In any case, the monotony has pushed me to explore more pilsners and kölsches lately. Still, I enjoyed the Peak Fresh Nectar, even if it’s a bit redundant.

With food ordered, we turned our attention to the impressive bottle selection behind the bar. FoodE boasts an extensive array of bourbons and whiskeys, including a number of allocated and lottery-only bottles. Since I wasn’t planning to sip whiskey in the afternoon, I didn’t dive deeper — but we definitely made a mental note to come back soon for a proper tasting.

Before long, my All American Smash Burger arrived, paired with Old Bay Fries. The burger was stacked with American cheese, burger sauce, and red onion, served on a sesame bun. The patties were juicy with a flavorful char. Despite the simplicity of the ingredients, the burger was bursting with flavor and deliciously messy. The fries were golden and crisp, generously seasoned with Old Bay and salt. Frankly, I couldn’t have been more pleased.

Colleen ordered a Frittata with a side of greens and a Buttermilk Biscuit served with butter and jam. I didn’t sneak a bite from her plate, but she assured me it was all delicious.

With our plates cleared, we decided to end the meal with cappuccinos. We had been sitting right by the espresso station, and I’d been eyeing a coffee since we arrived. Sure, ordering a cappuccino after 11:00 a.m. is a faux pas in Italy — but hey, we’re not in Italy. The cappuccinos were spot-on and a great way to wrap up an excellent lunch.

It took us a long time to finally visit FoodE, but I can already tell it won’t take us long to return. There are plenty more tempting dishes on the menu — and let’s not forget that bourbon list.

Cheers!

Picture from the FoodE Facebook Page

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A Seasonal Classic: Sierra Nevada Celebration and a Hearty Lunch

One of the highlights of the winter beer season for me has long been the return of Sierra Nevada Celebration Fresh Hop IPA. Although my first pour of Celebration came later than usual this year, it was certainly worth the wait—better late than never!

We stopped for lunch at a favorite local pub on Saturday, and I was thrilled to spot Celebration IPA on the rotating draft list. My decision was immediate; I didn’t even glance at the rest of the menu. In years past, we’ve typically stocked up on a six-pack—or even a case—of this seasonal gem by now. However, I hadn’t noticed it on store shelves yet this season (though I admit I hadn’t been looking too closely).

Sierra Nevada Celebration IPA is brewed with freshly harvested hops, including Cascade, Centennial, and Chinook varieties, which are added shortly after harvest to lock in their vibrant flavors. In the glass, it glows with a vibrant amber-orange hue and a thin white head. Aromas of fresh pine and citrus leap from the glass, setting the stage for a bold flavor profile. Each sip delivers a symphony of hop bitterness, citrus zest, pine resin, and a sturdy malt backbone that provides just the right touch of sweetness for balance. This bright and refreshing combination delights from start to finish.

The flavorful ale made a superb pairing with the Bourbon Peppercorn Burger I had for lunch. The char-grilled patty was topped with Swiss cheese, caramelized onions, arugula, bacon, garlic aioli, and a house-made bourbon peppercorn sauce. It was messy, indulgent, and absolutely delicious—a perfect match for Celebration IPA’s bold and crisp profile.

Winter seasonal beer releases often lean toward dark, roasted flavors with notes of coffee, caramel, and higher alcohol content. While I enjoy those profiles as well, Celebration IPA stands apart with its bright, hoppy focus. Dating back to 1981, Celebration IPA is considered one of the earliest examples of an American-style IPA to incorporate fresh hops, making it an iconic and eagerly anticipated seasonal offering each year.

Cheers!

Basketball, Bourbon, and Family Make For An Enjoyable Trip

We enjoyed a fun and quick trip last week to visit family in Atlanta. The adventure began with an overnight stay in Blacksburg to attend a Virginia Tech basketball game. Despite the home team’s recent struggles, the games are always a good time, win or lose.

After the late night game, we got off to an early start and headed on towards Atlanta the next morning. Passing through Knoxville, TN, we stopped for lunch at Smoky Mountain Brewery. I enjoyed a Cherokee Red Ale alongside shareable plates of nachos and roasted chicken quesadillas. The Red Ale was delightful, with flavors of toasted bread, toffee, and malt. I tend to gravitate toward Red or Irish ales when exploring new breweries, and this one didn’t disappoint. With many miles still ahead, I reluctantly refrained from sampling more of the brewery's beers.

Leaving the brewery, I noticed a Total Wine nearby and couldn’t resist a bit of bourbon hunting. Virginia’s state-controlled liquor sales often limit the options, so this was an exciting opportunity. I tried to exercise restraint but still managed to check off several bottles from my wishlist.

• Pikesville Rye: A replacement for a recently emptied favorite.

• Redwood Empire Lost Monarch, Knob Creek Bourbon x Rye, and Heaven Hill Grain to Glass Wheated: All three are difficult to find or allocated at home.

• Chattanooga Single Barrel: A local bottle recommended by other whiskey enthusiasts in the aisle.

• High West Double Rye!: Pictured but not purchased with the others, this one came later as a thoughtful gift from family (and yes, it was opened during the visit).

I’m looking forward to trying these new-to-me whiskies!

Although I don’t drink much Scotch these days, I still enjoy it on occasion. Most of the Scotch in my collection has been gifted by friends, and I’ve worked through most of it. I should probably add a few new bottles to my selection at some point. My brother-in-law recently received a bottle of Macallan Scotch as a gift and kindly shared it during dinner. 

The Macallan A Night on Earth - The Journey is a holiday release from the Speyside, Scotland distillery. Presented in a beautifully designed box by artist Nini Sum, this single malt was crafted using first-fill American ex-bourbon barrels and both European and American sherry-seasoned oak casks.

At 43% ABV, it’s a mild Scotch, both in aroma and taste. Notes of oak, vanilla, and fruit dominate the nose and the flavor. There's a creamy texture on the palate. The packaging blurb mentions coconut, which I detected only after careful consideration—perhaps the power of suggestion. Overall, it’s an approachable Scotch, suitable for those less accustomed to robust profiles, though its higher price point may be a consideration. The packaging certainly adds to its charm, and the selling price undoubtably.

Later that evening, we opened the bottle of High West Double Rye!. My wife enjoys a Rye Old Fashioned, so I made one using the Double Rye! and the ingredients we had on hand (sadly, no Luxardo cherries). Afterward, I enjoyed the rye neat.

High West Double Rye! (the distillery adds the exclamation point) is a 92 proof rye made from a blend of two straight rye whiskeys — a 95% rye, 5% barley malt rye from MGP, and a 80% rye, 20% malted rye from High West Distillery. This bottle is labeled Batch 21B02. 

The aroma has clove and mint, along with mild vanilla. The rye aspect is not strong in the nose. In the mouth, the rye spice becomes more apparent, along with cinnamon, vanilla, and a touch of honey. The finish is clean and short lived. High West Double Rye! is a pleasant rye with a low proof point. And if I do say so myself, makes a decent Old Fashioned. 

While I packed cigars for the trip, a busy schedule and unusually cool Atlanta weather left little time to enjoy them. Instead, I made up for it with plenty of delicious food and drink.

After all the indulgence, some physical activity was essential. One afternoon, we took a beautiful sunset walk along the Chattahoochee River.

All in all, it was a fantastic mini-vacation filled with family, friends, and copious amounts of delicious food and drink. Now, I’m eager to pair my new whiskies with a good cigar in the weeks to come.

Cheers!