I was asking you because I wasn't sure if you knew it was a tart beer.Were you asking me or Holmes? If you were asking me, I just have a hard time getting past that yeasty taste (similar to certain Hefeweizens) as for the tart, I’m a huge fan of lambics. I think that’s the only tart Belgian I’ve ever had
I have a hard time with those. IMO, way closer to a barleywine than an IPA.
It had a full body similar to barelywine, but didn’t have as much residual sweetness. I don’t think this is a beer I’d drink every day, but I was so thankful for the opportunity. I’ve been after it since Brew Masters was on Netflix like 10 years ago back when I was really into home brewing.I have a hard time with those. IMO, way closer to a barleywine than an IPA.
That's a brewery I wish we'd get distro.Was up north in central CA over the weekend and stopped by Firestone Walker Barrelworks. Had two pints of Coconut Merlin and a pour of "Helluva Brulee", which was a double rum barrel aged blonde barleywine. The nose on it was amazing. It smelled far more like liquor than beer.
Also had some FW Double Jack at the hotel bar. They wouldn't do a 20oz pour for that one though.
My local had this tonight, but I didn’t walk out with any.
I found one variant in town and it was that same one John. I grabbed it, but haven't had it yet.My local had this tonight, but I didn’t walk out with any.
Bourbon County Mon Chéri Stout
“Mon Chéri,” or “my darling” in French, is a love letter from our brewer Quinn to his wife, an avid lover of all things cherry. Mon Chéri is made with Balaton and Montmorency cherries, oats, and a dash of brown sugar. The interplay of these ingredients creates aromas of amaretto and almond. With each sip you’ll instantly be reminded of cherry cobbler. Mon Chéri has a silky, velvety finish thanks to the addition of oats to the beer