Thought we might give the cooking gig a break and get back to good old beer…
And what do we have here? Aside from the classy brewery name, we have a local (Nantucket) ale. Time for a taste test…
Right off the bat, the paper in the label has a good feel to it. (That may sound crazy, but beer bottle collectors take note.) Upon the pour, the head is a tad uneven, and the clarity isn’t pure, but we’ve seen much worse. Likewise, the carbonation is pretty doggone good, though not perfect. As for the taste… Phew, this puppy fills the palate! This is an ale-drinkers beer. As the aroma is lacking (compared to something like a Sam Adams) my guess is that the brewmaster didn’t go nuts on the hops, and that reflects in the “ale-ness” of the work. And for this cat, that’s just fine… If I want complex, I’ll break out the Calculus book. Nice suds cling to the side of the glass…
Bruce sells the twenty-two oz. Bailey’s Blond Ale for $7.00. All things considered, I’d say that’s a pretty good deal for a local, “A-“/”A” grade beer that can easily hold its own with any ale we’ve ever tasted. (We would have given it an “A”/”A+” except for the head and an occasional off flavor. Of course, that’s highly subjective…)
As for foods that would accentuate this ale (or vice versa) I’m think roast, prime rib, bratwurst, meat-lovers pizza, stew, linguica, chourico, dirty rice, jambalaya… maybe even jag. Very nice…
By analogy, the folks at Cisco Brewers may not have built a Lamborghini, but they’ve at least got a solid BMW on their hands.
See you by the racks, and oh those beer coolers!
Two cats blogging
P.S. Still time for the word search puzzle/contest!
* Nat Decants: A thorough glossary from Natalie MacLean, noted wine writer, speaker, and judge.
* eRobertParker.com: “The Independent Consumer’s Guide to Fine Wines”
* GLOSSARY of Wine-Tasting Terminology (Version 1.4 – Jan. 1995): A thorough collection of definitions from Anthony Hawkins.