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  • Big Beer Review: TACTICAL NUCLEAR PENGUIN

    With all the chatter on beer blogs lately about Sam Adams Utopias, which is ridiculously expensive and has an abv of over 25%, I thought I’d share a much more unique tasting experience with an even stronger beer.

    If you’ve been following Drink Matron since the beginning, you’ll know that I have kind of an unhealthy obsession with the Scottish brewery, BrewDog. I’m particularly drawn to them because their repertoire includes the first and third strongest beers in the world, which they’ve held onto through a combination of determination, humor and extreme competitiveness.

    Well, if you all know that, Adrian knows that times about 50. I think he finds my obsession adorable and weird. But he also finds it awesome. So, for Christmas, my fantastic, wonderful partner in crime decided to order me one bottle each of both Tactical Nuclear Penguin (#3) and Sink the Bismarck (#1) all the way from the Scottish countryside.

    So of course, we have to taste them, right? Right. But these are special beers, beers we can’t just sit down and slug one random night. First off, they’re expensive to buy and ship here. Second, they’re higher in alcohol than any beer I’ve ever had, so they must be drunk slowly, and with all the care in the world. And they most definitely cannot be tasted in the same night. Why? I dunno. Cuz we didn’t.

    And so, we begin with Tactical Nuclear Penguin.

    Tactical Nuclear Penguin (TNP)

    Made from a 10% abv imperial stout aged 8 months in an Isle of Arran whisky cask and 8 months in an Islay cask, and then processed for 21 days through freeze distillation, Tactical Nuclear Penguin was, for a short time, the world’s strongest beer at 32% abv. According to BrewDog, “This is an extremely strong beer, it should be enjoyed in small servings and with an air of aristocratic nonchalance. In exactly the same manner that you would enjoy a fine whisky, a Frank Zappa album or a visit from a friendly yet anxious ghost.” I trust their judgement, so that’s exactly what we did.

    For some reason, I thought using snifters would be an excellent idea. I’ll get back to why it was not, later.

    So, after a long prep period of me essentially laying tribute to the bottle and taking countless pictures, I finally opened it and poured about three ounces in each glass.

    There was very little head, which we expected, and the color of the beer was a dark reddish brown that Adrian described as looking a lot like cola. The legs were quite strong , giving us the impression that the beer was quite thick.

    Off the nose I smelled cocoa beans and dirt. It made me think of creme de cocoa liqueur. It’s quite potent and burns the nose like a strong whiskey, but despite the extreme stench I almost like how sweet and creamy it smells.

    Adrian didn’t find it very aromatic, said it reminded him of a permanent marker or rotting vegetation. He said, “You can tell it’s going to be strong. Since most of taste is based on smell and I clearly don’t like the way it smells, I’m a bit scared to drink this.”

    But he did. And so did I.

    My immediate reaction was that the taste was so sour and overwhelming that I couldn’t determine the flavor.

    Adrian felt similar, saying that the sharp sour taste makes you want to spit it out when you start drinking it. He also mentioned that there was something off about the taste, almost like over-ripe fruit.

    Once we made it through the initial taste, however, we both found the aftertaste to be quite pleasing, leaving a bit of a coffee candy taste in our mouths.

    The problem; however, is that despite that aftertaste, you have to start again the next time. Every drink is as shocking as the first, making it impossible to get used to. Using snifters was a terrible idea, because the strong scents kept overcrowding our senses. We thought that might be why we were finding the taste so off-putting, so we switched glasses. Unfortunately, while we finally had relief for the nose, it offered little relief in taste.

    What it really was about TNP is that despite it being a beer, it tastes and smells nothing like one. It is much more similar to whiskey, and thus should be treated so. It’s meant to be sipped, and by sipped I mean it took us at least an hour each to finish our three ounces, and not by choice. If you drink fast, this beer will teach you how to drink slowly. I promise. On an up note, if you like sipping strong whiskey, this is definitely the beer for you.

    Overall, I could not drink TNP on a regular basis, or really ever again. I like to enjoy my beer, not suffer through it, and that’s exactly what happened here. I kept praying for the end.

    That being said, it was quite an experience. Not many people in the U.S. have had the opportunity to try TNP, and it was worth every second of that horrible horrible hour.

  • Yeah, don’t bother

    Okay, so here’s the thing.

    I don’t give a shit about Blue Curaçao. Not even a little bit. It’s overrated, played up, and only popular because of its color. I thought by using it as Booze of the Week, I would find something redeemable about it. But I haven’t. Not at all. Only one drink that we tasted on Monday was decent, and I’m thinking that may be because the recipe only called for about half the BC than the other liquors used.

    They even have the same label, less the names.

    I was also put off that I hadn’t realized that Blue Curaçao is essentially a more exotic (read: more expensive) version of triple sec, and that triple sec is actually a type of curaçao. Here’s a tip. Triple sec is the better option. Despite being made with slightly different fruits, they literally taste the same and have the same abv. The only real difference is the color. And the price.

    I also find it boring. Just plain boring. All the drinks look and taste the same, and those that don’t are too sweet, or all together horrible. I’m sorry to you Blue Curaçao drinkers out there, but your drinks suck.

    I would have written something about how everyone says the name of the liquor wrong (it’s pronounced keer-a-sow, not kee-rock-o) but honestly, who cares? Your bartender knows what you mean.

    So that’s that. I’m sick of mincing words. This booze sucks.

  • What’s in an Alabama Slammer? Seriously.

    There’s something about the Alabama Slammer. When I was bartending, I loved making them, and as an imbiber, I love drinking them.

    Nearly everyone I know enjoys the drink, but almost no one, not even the many bartenders I know, is quite sure exactly what is in them. Not the first five times they’re asked anyway. It’s my belief, actually, that the Alabama Slammer is the reason for the oodles and oodles of bar books decorating tavern backbars all over the world.

    But even the bar books and experts aren’t sure. Stephen Kittredge Cunningham’s The Bartender’s Black Book 9th Edition, lists six separate recipes for the drink. The Ultimate Bar Book by Mittie Helmich has two. Several websites list three to five recipes each, with an accompanying video that shows a completely different version.

    Despite the bevy of variations, one recipe shows up no matter where you look. This is the recipe that I’m the most familiar with, and that I enjoy drinking and making the most. So here it is.

    The Alabama Slammer

    • 1 oz Southern Comfort
    • 1 oz Amaretto
    • 1/2 oz sloe gin
    • Orange Juice

    Combine the Southern Comfort, amaretto and sloe gin in a cocktail glass over ice. Fill with orange juice. Garnish with an orange or cherry. Serve. Also good as a shot.

  • Amaretto Cocktails with a Childhood Twist

    The sweet almondy taste of Amaretto is ideal for the sweetest of cocktails, often reminding us of the tasty candy and drinks we had as children.

    Many mixologists have taken this to heart, and created cocktails that not only spark reminiscence of, but are named after, some of the best childhood memories.

    Bocce Ball

    • 1 oz Amaretto
    • 2 oz Orange Juice
    • Soda Water

    In a shaker, combine the amaretto and orange juice. Pour into a cocktail glass and top with soda.

    Roller Coaster

    • 2 parts Amaretto
    • 3 parts Grapefruit juice

    In a shaker, combine amaretto and grapefruit juice. Shake vigorously. Pour into a cocktail glass and serve.

    Kickstand

    • 1 part Amaretto
    • 1 part Southern Comfort
    • 1 part Kahlua
    • 1 part Irish Creme

    Pour amaretto and Southern Comfort into a highball glass, and layer on Kahlua and Irish cream.

    Tootsie Pop

    • 2 oz Grenadine
    • 5 oz Amaretto
    • 3 oz Lemon Juice
    • 2 drops chocolate syrup

    Layer grenadine, amaretto, and lemon juice, then stir. Add 2 drops of chocolate syrup, let sink, and then serve.

    Candy Apple

    • 2 oz Amaretto
    • 1 oz Butterscotch schnapps
    • Apple Juice

    Combine amaretto and butterscotch schnapps in a cocktail glass over ice. Fill with apple juice.

    Electric Koolaid

    • 1/2 oz Amaretto
    • 1/2 oz Blue Curacao
    • 1/2 oz Southern Comfort
    • 1/2 oz Midori
    • 1/2 oz Cherry Brandy
    • Sour Mix
    • Cranberry Juice
    • Splash of Grenadine

    Pour liqueurs and brandy over ice in a cocktail glass. Fill half with sour mix and half with cranberry juice. Splash with grenadine.

  • Booze of the Week – Amaretto

    Let’s try this again, shall we? Amaretto is one of those liquors that when added to a drink will either make it or break it. This week we’re going to pay homage to that tasty almond spirit we love so very much.


  • Our Favorite Craft Beers

    Everybody has a favorite drink, and craft beer drinkers are no different. Some like a brewery in general, and others, just a specific brew. My beer drinking friends have some of the most eclectic tastes of anyone I know, and being that it’s American Craft Beer Week, I thought you’d like to know just exactly what it is we’re drinking.

    Adrian’s & My Favorite

    Bell’s Brewery, Inc, Kalamazoo, Mich.

    While Adrian and I both like Bell’s, he likes the taste and range of their beers. If he was going to pick the one he likes the most, he says Two Hearted Ale comes to mind. The reason? “I like hoppy beers, and Two Hearted has a piney, fruity flavor that is just ideal.”

    As for me, I enjoy one Bell’s beer in particular, Oberon Ale. I love Oberon not only because of its fantastic flavor, but because it’s the beer that got me started with craft brews. Since taking my first sip of Oberon about four years ago, I’ve given up the domestic brews that once dominated my early 20’s.

    Andi’s Picks

    Andi’s favorites are two fold because she enjoys them at different times of the year. In summer, Leinenkugel’s Summer Shandy fills her fridge, and in winter, she warms up with Sam Adams Cherry Wheat.

    Leinenkugel’s Summer Shandy, Jacob Leinenkugel Brewing Co., Chippewa Falls, Wisc.

    Andi says she enjoys Leinenkugel’s Summer Shandy because “it tastes like refreshment in a bottle. It feels like you could run a marathon and drink it to replenish yourself.”

    Sam Adams Cherry Wheat, The Boston Beer Co, Boston, Mass.

    Sam Adams Cherry Wheat shows up on Andi’s list because “it’s a warm beer, even though it’s served cold, and it’s flavorful enough that it warms your tummy, and thick enough to take the chill off.”

    James’ Favorite

    Left Hand Brewing Milk Stout, Left Hand Brewing Co., Longmont, Col.

    James loves this dark brew “because it has an amazing flavor without being overpowering. Stouts are my favorite style of beer, but some can be a little potent. I enjoy a lot of flavor in my beer, but some seem like they try too hard. Milk Stout seems to have perfected the balance.”

    Erica’s Pick

    Goose Island Beer Co., Chicago, Ill.

    Erica “knew it’d be something from Goose Island” because “it was my first taste of a beer outside of the Big 3. It’s what made me realize beer wasn’t ‘gross.’ My go to is 312, but my favorite is Sofie.”

    Danger’s Favorite

    Shine On, Central Waters Brewing Co., Amherst, Wisc.

    Danger enjoys this red ale because it “is a darker beer that I can drink without feeling like I had a meal in a bottle.”

    Rob & Ryder’s Pick

    Widow Maker Black Ale, Keweenaw Brewing Co., Houghton, Mich.

    Rob likes Widow Maker because “it reminds me a lot of Stroh’s Dark, which was always a favorite. It has a good flavor but isn’t real heavy or filling like some dark beers can be.”

    Ryder isn’t much for craft beers, but if he’s going to drink one, it’s going to be Widow Maker.

    Other Picks

    My friend Keith loves beer from Horny Goat Brewing Co. in Madison, Wisc., and Sprecher Amber from Sprecher Brewing Co. in Milwaukee, Wisc.

    Melissa thinks the Cream Ale from Sun King Brewing Co., in Indianapolis, Ind. is “super yummy.”

    Donna likes Red Sky Ale, from Frankenmuth Brewery in Frankmuth, Mich., “because it goes so well with molten chocolate cake.”

    Pyro says “If you’re going to twist my arm I’ll say Surly Furious (Surly Brewing Co, Brooklyn Center, Minn.). It’s a delicious hop heavy IPA.”

     

     

  • When does a craft brewery stop being a craft brewery?

    When does a craft brewery stop being a craft brewery?

    I’ve asked this question to a lot of people, and I’ve gotten a lot of answers. One of the most common being “when their beer starts tasting like shit.”

    I do not disagree with this statement, although I have tried many a brew that I particularly didn’t care for, but I still considered it craft.

    For me, a craft brewery stops being a craft brewery when they sell out to one of the Big 3 (or is it Big 2 now? I seriously don’t know).

    Unfortunately, while doing my research for ACBW, I discovered that a source of pride for my Wisconsin drinking bone, Leinenkugel’s, is actually owned by MillerCoors. Miller doesn’t run the brewery – thankfully they left it in the perfectly capable hands of the Leinenkugel family – but they hold the very rights to the excellent beers that come out of Chippewa Falls, Wisconsin. My heart is officially broken.

    I feel a little odd that I didn’t know this already, since Leinie’s has been a part of Miller since the late 1980s, but it’s not really a talking point for anyone I know, and I don’t spend a lot of time reading labels.

    So then I have to ask myself, does this make Leinenkugel’s any less of craft brewery? And honestly, my answer is going to have to be…no.

    This is a brewery with a rich family history dating back to Germany in the late 1700’s. They consistently put out excellent beers that have only gotten better year after year, and that don’t insult the tastebuds or the intelligence of its drinkers. The Leinenkugel family have continued to maintain control of not only their beer but the culture behind it, contributing strongly to their local as well as their state economy. They haven’t moved from their roots, they don’t try to be Miller, Bud or Coors, and they have maintained the creative spirit of the home brewer, despite their century and a half in the mainstream brewing industry.

    And that, after all, is what craft brewing is all about.

    So, while my heart is slightly broken at my new found knowledge, it is somehow mended by the fact that Leinenkugel’s has proven that selling is much different than selling out.

     

     

     

  • The Capitol City Brewing Company

    I had the serendipitous opportunity to visit the Capitol City Brewing Company’s Shirlington, VA location last week.  This award-winning brewery has three locations throughout the DC area and I think I lucked out with the Shirlington location.  This brewpub is located on the trendy Village of Shirlington Promenade, where nearly every restaurant has sidewalk seating and there are so many trees that you get a lazy, relaxed feeling while walking around.  The Cap City Brew Co. was no exception to this and I took such advantage that I never actually saw the inside of the building.  They have a full compliment of food and booze with a happy hour from 4-7pm every day.

    But that’s not really why I went.  I, of course, went for the beer.  On tap last week they had six beers, their four standard faire beers (Capitol Kolsch, Pale Rider Ale, Amber Waves Ale, and Prohibition Porter) and two seasonals (Fuel and ESB).

    Fuel

    2006 Gold Medal at GABF for Capitol City. English style imperial stout. Blended with 10 lbs of Sumatra coffee, this ale has a full body and medium bitterness. A big coffee aroma rounds out the finish. 10% ABV.

    My informed and entertaining waiter Gino described this as a “Pale Stout with a 10% kick”.  This is a very dark beer with a luscious brown head that had my mouth water as soon as it was set on the table.  I didn’t want to take notes on the look or smell of it, I wanted to dig right in.  You can definitely smell the coffee in it, though the aroma isn’t overpowering or particularly pungent.  It has a distinct smooth, roasted flavor (from the coffee obviously) while the finish has a sharp, spicy, bite.  To be honest, if I wasn’t trying a variety of beers, I would have stuck with this one for the night for sure.

    Pale Rider Ale

    American style pale ale, filtered, medium/full bodied, highly hopped character with a nice bitterness and aroma. 6.1% ABV

    Gino (you gotta love Gino) called this one “the little brother to Fuel.”  He said that if you liked Fuel but thought it was too strong, this would be the beer for you.  The smell was really tight – I practically had to stick my nose in the beer just to smell it – but once you got a whiff it was very fruity and hoppy. It had a very smooth, earthy flavor and was a little spicy on the long aftertaste. Like the burn you feel in your throat after eating fresh jalepenos.  I had ordered some keg rolls (a Capitol City specialty) and let me tell you, you couldn’t pair this beer with anything more perfectly.  In fact, I wouldn’t eat the keg rolls without this beer because they just seem bland in comparison.

    ESB – Extra Special Bitter

    This one is a bit of a misnomer for a classic English-style ale. Herbal hop aroma and a complex caramel flavor make this smooth medium-bodied beer and easy sell. 5.1%ABV

    I’ll be honest, I shouldn’t have had this beer after the Fuel and the Pale Rider.  It was not nearly as strong in flavor or aroma as either of the previous beers and so I really didn’t get anything from it.  I really couldn’t smell anything, despite trying for a few minutes to catch a whiff of anything (I seriously think the other patrons thought I was off my rocker by this point).  It had a really smooth (almost too smooth) texture that reminded me of day old flat beer.  The initial flavor was super malty and reminded me Olde English 800 and finished with a strange sweet/sour flavor that is similar to over-ripe bananas.

    Prohibition Porter

    Dark, roasty ale, unfiltered, medium bodied and nice hop presence to balance the dark malt flavor. 5.3% ABV

    The Prohibition Porter was a tasty start to Round 2 of the tastings.  It had a nutty smell like fresh walnuts.  The texture was crisp in that thirst-quenching sort of way.  It had a nice sharp taste that finished smooth with the same nut taste as the smell.

    Amber Waves

    American red ale, filtered, medium bodied, well balanced with a nice malty middle and finishes with an assertive hop character. 5.3% ABV 2006 Silver Medal, 2005 Gold Medal Winner GABF

    To be honest, I had assumed that this beer would be a Killian’s clone that tried a little too hard to taste like Killian’s.  But who am I kidding?  If I’d learned anything by this point, it was that Cap City is good at making unique beers.  There was an earthy smell like dirt after a rain storm.  It had an earthy taste (almost mildewy) mixed with a fruity flavor.

    Capitol Kölsch

    German golden ale, filtered, light bodied lager like characteristic from cooler fermentation temp. Clean and crisp with a dry finish. 4.8% ABV

    I don’t think there’s really anything to say about this beer.  It is a typical golden ale.  This would be the beer to suggest to your Bud drinking friends.

    Southwestern Keg Rolls

    Chicken, corn, tomatoes, cabbage, black beans and mozzarella cheese wrapped in a flour tortilla and deep fried served with sweet thai chili dipping sauce.

    They taste like bean dip egg rolls with a sweet raspberry-like sauce.

    Capitol Hill Hummus

    Homemade hummus topped with tomato, cucumber and kalamata olives, finished with olive oil and cracked pepper and served with grilled wheat pita wedges.

    This has got to be some of the best hummus I’ve ever tasted.  I finished off the pitas and ate the rest of the hummus with a spoon.

  • What is American Craft Beer Week?

    American Craft Beer Week is a week long celebration of craft brews all over the United States.

    For one week in May every year, bars and breweries hold events promoting the craft brewing industry. This year’s ACBW will take place from Monday, May 16 through Sunday, May 22, 2011. For the first time in its six year history, events will be held in all 50 states.

    To find events near you, check your local listings.

    Copyright of Drinkmatron.com.  Contact website admin to obtain permission for republication.

  • American Craft Beer Week!

    What better time to make a huge comeback on the website than during American Craft Beer Week! This week we’re excited to celebrate the culture and taste of American Craft Beers. We’ve been spending a lot of time finding our favorites, exploring cities we’ve visited for brewpubs and interesting local brews, and researching the most popular brands and styles. Let’s Drink!

    Copyright of Drinkmatron.com.  Contact website admin to obtain permission for republication.