Brooklyn Brewery

Brooklyn? I'm not sure I've been to Brooklyn before. Does this count as exotic travel? I've never been to a part of New York with fewer falafel shops. But, this corner is worth re-visiting.


The Brooklyn Brewery is located in Williamsburg, in a pretty nondescript warehouse district.


On Friday evenings and Saturday afternoons though, they open to the public, and the people flock. Mostly locals, and a young crowd at that.


The master of ceremonies, brewcat, sells beer tokens.


Brooklyn itself was a hotbed for American brewing - at one time more than 100 breweries were located here. Things apparently went south in 50's though, and maybe this collection of antique bottles is most of what's left.


This is clearly a working facility, as pallets of malt and bottling/labelling machines were merely moved aside to make room for guests.


I was interested to learn that when Brooklyn Brewery got started in '87, their beer was made under contract by the Matt Brewer Company, which makes another line of beer I like, Saranac.


The single on-site hopper. Currently, only 20% of the beer is brewed on site, with the rest made in Utica, in Upstate New York. In response to this line of questioning though, their official response is:

Quisque id quam massa. Vestibulum ac ullamcorper nunc. Phasellus ut elit turpis. Aenean malesuada, urna non consectetur sodales, neque sem volutpat eros, eu malesuada dui leo sit amet diam. Duis dolor augue, laoreet at tincidunt ut, feugiat a odio. In dapibus sem at turpis tincidunt pretium.

Got all that? They are expecting to significantly expand their Brooklyn operations later this year. Business must be good.


The current Williamsburg location was initially a foundry (Civil War era), and more recently a matzo-ball factory.


The Brewmaster's Reserve line and Locals 1 and 2 are bottle conditioned in a separate warehouse, located right across the street.


Environmentally-friendly practices on site include the use of wind-generated power and the use of NYC tap water. Sort of makes me wonder what they do to normalise the water from Utica? Or if it matters? It should matter, right?


After a quick look around, off to the bar (at the far end of what looks to be the bottling/labelling room.) It was heaving, great vibe!


But it looked like everyone was having a good time.


Choices, choices!


Summer ale in biodegradable cups.


And a few items for take-away. <img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSRfSQAmqm2wggqtpAszW4neo3zkBmCfMMDvamza3uZyfbmrmn3cE0LLqrXm66YVoLN7Mf_Mozq-Tm1WeUoNNxDXAFLOqydG2t5U1RXI0kKjjxMul54dDv6oifX25YGsLNyRCb-YDr_d8/s400/IMGP3694.JPG" style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" />Brooklyn? I'm not sure I've been to Brooklyn before. Does this count as exotic travel? I've never been to a part of New York with fewer falafel shops. But, this corner is worth re-visiting<span class="fullpost">.<br /><br /><br /><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8dKb149BM4xOSY3LoI3X6oAVWGc1oQBApXZG-IgMzByznqE9V92MQtoa8iO2Y1fauK5HMslG_Qz0uDXy9KIV97GFNstzLTdM07_1ti0NboG_SR3aJvhRAynjX_q6HGF3sFtu2f8WjGhM/s400/IMGP3689.JPG" style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" />The <a href="http://www.brooklynbrewery.com/index.php/landing/" target="_blank">Brooklyn Brewery</a> is located in Williamsburg, in a pretty nondescript warehouse district. <br /><br /><br /><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnI2RZczIBuwnKlkTMgxhV7-OVFfbXLusG6pK1GOOR-uucwkOVVzly7XLc6nDuPUkAZpeWW2Dmsbla-tM_0LFVTfEozsFVMM86SRVUGv2LWSFkrq7r-_WRv8YbTNGIBrJRqW9NzuyOi_8/s400/IMGP3727.JPG" style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" />On Friday evenings and Saturday afternoons though, they open to the public, and the people flock. Mostly locals, and a young crowd at that.<br /><br /><br /><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO6DVtb4n2ozR5sriytyW0lvqRkJagT4YQYkviQgxaQ6uaRXct1ojCGNI_wIi8jrP0-t2X1-wv0CfSsQ6BwfbRz1z-Qntlo8UwW5q9NZjv2AIW7lm9B0aTa6EfylilMUiZoZxHIjhk9jE/s400/IMGP3693.JPG" style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" />The master of ceremonies, brewcat, sells beer tokens.<br /><br /><br /><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8N4hSC4OIKYOy4NnhgU5SH6RRVNxG74qVnoEythi9oS6ebrOOelTQXRe_-3-zIEQNhTYw_0-PaEG4zlja2IL7aKXxhga2Z1aqch2yU3k7-R1-AlyEkQqd8TXRpwdKE16QS0ly17L0GIk/s400/IMGP3701.JPG" style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" />Brooklyn itself was a hotbed for American brewing - at one time more than 100 breweries were located here. Things apparently went south in 50's though, and maybe this collection of antique bottles is most of what's left. <br /><br /><br /><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqaD-u34FQ0mnIyZba36K_UhdOy9AQa-sAUbgkUj39Rn99C_-E4aBkRm8dI8u_5uYQjGKrJhv2qIirqzIbzhBgyZBE7UODDuIEYb9SkLDriQ_2-Ci6uoiR6Fj3VKmsalTf1-ai6D674t8/s400/IMGP3704.JPG" style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" />This is clearly a working facility, as pallets of malt and bottling/labelling machines were merely moved aside to make room for guests.<br /><br /><br /><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL47Ij1ZlYUkpRqdxv0d_l2GlQt0UnLMLTNGEb5hfUaP-b_pR5J7a_fqhAs61K4QLJdP5HJ5qVm3psF1kQZtL-isoXbQVrX8J83li6O95Q9vcwRqrlNPqHNedPGhPk5KiiU3e-2K5HY1E/s400/IMGP3702.JPG" style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" />I was interested to learn that when Brooklyn Brewery got started in '87, their beer was made under contract by the Matt Brewer Company, which makes another line of beer I like, <a href="http://www.saranac.com/" target="_blank">Saranac</a>.<br /><br /><br /><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJfyRHWfp_E040OVF8DJBa6Xhyphenhyphenq9zsjiVGGEV7bi3pbXVSONdWWCv2MOcBZJdOlSRhjBD0KDVVpQyLz2ByZsZ_t4jpRJP2h6wZ9iTApMiMeEkUrYFd1HmRHHnAqDmVysbwpt1M2lIUq24/s400/IMGP3715.JPG" style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" />The single on-site hopper. Currently, only 20% of the beer is brewed on site, with the rest made in Utica, in Upstate New York. In response to this line of questioning though, their official response is:<br /><br /><i>Quisque id quam massa. Vestibulum ac ullamcorper nunc. Phasellus ut elit turpis. Aenean malesuada, urna non consectetur sodales, neque sem volutpat eros, eu malesuada dui leo sit amet diam. Duis dolor augue, laoreet at tincidunt ut, feugiat a odio. In dapibus sem at turpis tincidunt pretium</i>.<br /><br />Got all that? They are expecting to significantly expand their Brooklyn operations later this year. Business must be good.<br /><br /><br /><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgddiuufol5YMR82j8x41IS5p3hyphenhyphen5P2dQJ8sD5gglrROwXNh1gGT2GmPTz6dE8Jda_I9aIJQC7OlYkWyI-x7EY0n9HE34xuStef-hy0tBQ6g12YktV4Ltj09CPW0V9ffE4ma3P-570Ssm8/s400/IMGP3706.JPG" style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" />The current Williamsburg location was initially a foundry (Civil War era), and more recently a matzo-ball factory.<br /><br /><br /><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5lNs6Kn9ywxpW23KeTSRT6sFU73_I_c9Ysz1w_sbHMcrZPUFOjzeAgoCirlvFjNoZur6Uj88VlZp2eRajFHME6xJTyGOVQb56vXGK9T-1ZXLkDT49I1OVA9odY5jFMMeIORAJR2hFEdo/s400/IMGP3729.JPG" style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" />The Brewmaster's Reserve line and Locals 1 and 2 are bottle conditioned in a separate warehouse, located right across the street.<br /><br /><br /><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFC7X0UFG94ro9XSrzznEFoHQoGJNxiy7AS-H_tq6Ek3o7X1oD9QzOh4F_jrLRj4PxY9Q1bsnqbukWOggVkxO7ssYdCikZVjeJ75zyaLHnATe36e82kPcuWucnJtMWy4fiDQP99Gs9OGc/s400/IMGP3719.JPG" style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" />Environmentally-friendly practices on site include the use of wind-generated power and the use of NYC tap water. Sort of makes me wonder what they do to normalise the water from Utica? Or if it matters? It should matter, right?<br /><br /><br /><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3hyphenhyphenApJh3pl8v9KZAR0S9AND0HHXKYaGKjVIXiW30JZfZX_aKsigsVLxBWRSTfS8yxE3wwRFhrpupfwnbXPPFYJh8xsR2S-UuNUeqZmmS7TDWIYkN2AcWYTscWwe4RvKXdYiHee9RJoR8/s400/IMGP3724.JPG" style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" />After a quick look around, off to the bar (at the far end of what looks to be the bottling/labelling room.) It was heaving, great vibe!<br /><br /><br /><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5UX6idEEm3WZ7lVXoFoLPunioDVmaMpzoz9xZv1MeLtNs5MEcDFSXByHg7Ttdc-zoivHHzA9r973StDbAc1faqQZJZUexYlQByG7RxgrZIiwOHdPGUNEuZ26pxs7SDx7ic3PcSHdz1BI/s400/IMGP3722.JPG" style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" />But it looked like everyone was having a good time.<br /><br /><br /><img alt="sign board" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0IX_N_p_bMIF7Y_mEF3L5caxHo7l2e3onpwKNvFJZwUUz9miJKL9ZJZesPTiA6utEmrx4stIr-Y612O9hukaKKn4hqllGmOguizc6JvQM_MA5YPfBWbltA5I5mfNBCaHxSeXuv5-6mA8/s400/IMGP3700.JPG" style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" />Choices, choices!<br /><br /><br /><img alt="Summer Ale" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNmAnzDyUBQ5zTqUGz6-VzKqRTVX2WknMJHCeDhg717Y1iIEFPqMGk8zkiVK6qXhddtcXpqeK7-KFJzHqqs1BUhfUgJumqpMA_kjZHo4BA69XJYbSrUASeSWbPbdGVhYGinNfjVpB2ueA/s400/IMGP3703.JPG" style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" />Summer ale in biodegradable cups.<br /><br /><br /><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjChQg_8d_GvbqADBRycO2KYp-VjZJVN9CpxSAUtVlMRoByBGQu_E0Xmhrs6O8hS_4ol6KUOWtu5ca2AaP0dr18l_tZGksftV7FTvmew3kRBwLLavYLFnV3hrWTyfzSAVWLljLliFUOhMU/s400/IMGP3730.JPG" style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 271px;" />And a few items for take-away.</span>

Kitaya Junmai [1 Koku - 22]

From Fukuoka Prefecture's Kitaya Shuzo, a pleasant accompaniment to what is likely the tail-end of the sakura season in this area. Yume-Ikkon milled to 60%, SMV +1.5, acidity 1.5, 16% abv. Cool nose of grain and wet sand. Full and starchy on the palate, surprisingly dry, both for chemistry and regional style, with only a hint of sweetness, and a mild but savoury finish. Mmmmmm. This follows on from an evening spent with shacho in Philadelphia recently. Apart from discussion of Japanese literature (we share a fondness for Abe Kōbō), many cocktails incorporating Kitaya's green tea shochu, and a rousing evening of karaoke (yes, it's true), we drank two more of his sake over dinner:



Kansansui Junmai Daiginjo - 60% Yamada Nishiki, 40% Yume-Ikkon, both milled to 45%, and brewed with a combination of Kitaya's own in-house yeast and #1801. Elegant, dry and light, with nice umami on the finish. Elegant sake.

Kansansui Junmai Daiginjo Kasumizake - an usu-nigori version of the same, I have to imagine there aren't that many nigori junmai daiginjo in the world. As last time, only barely sweeter, really just adding a bit more texture. I still prefer Mukune's usu-nigori, but on the whole, this is a category of nigori I do actually find palatable. <img alt="Kitaya Junmai" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7RJDO3GRTIkYGblpvG-GZyvVsCSNua7HzoN3fJ9HD0Kzv9dB9bp2SLQ3ic0px_00NnKP_Uc3zdxPHZQvhR5jpILxjebpmMwGz8i1Bksi68vPNDxkowzgSPiilztb6dGi2ftpVtO0YEaQ/s400/IMGP3750.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;"><br />From Fukuoka Prefecture's <a href="http://www.kitaya.co.jp/seisyu.html" target="_blank">Kitaya Shuzo</a>, a pleasant accompaniment to what is likely the tail-end of the <i>sakura</i> season in this area. Yume-Ikkon milled to 60%, SMV +1.5, acidity 1.5, 16% abv. Cool nose of grain and wet sand. Full and starchy on the palate, surprisingly dry, both for chemistry and regional style, with only a hint of sweetness, and a mild but savoury finish. Mmmmmm. This follows on from an evening spent with <i>shacho</i> in Philadelphia recently<span class="fullpost">. Apart from discussion of Japanese literature (we share a fondness for Abe Kōbō), many cocktails incorporating Kitaya's green tea <i>shochu</i>, and a rousing evening of <i>karaoke</i> (yes, it's true), we drank two more of his sake over dinner:<br /><br /><img alt="Kitaya Junmai" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF9d6JhOqDrblpESeNG3qXmHExMAC9Dh-3MpUqt9o_cECZRwRSvtYaELBQxhXeNOPdyC5KSY9lkEwKgMagRRf_d6voeabvtwkHdcOtYvFDykhg4mSyzQiCkntinFcpCeqU79_p3qYX-R8/s320/IMGP1572.JPG" width="400"><br /><br /><b><i>Kansansui</i> Junmai Daiginjo</b> - 60% Yamada Nishiki, 40% Yume-Ikkon, both milled to 45%, and brewed with a combination of Kitaya's own in-house yeast and #1801. Elegant, dry and light, with nice <i>umami</i> on the finish. Elegant sake.<br /><br /><b><i>Kansansui</i> Junmai Daiginjo Kasumizake</b> - an <i>usu-nigori</i> version of the same, I have to imagine there aren't that many nigori junmai daiginjo in the world. As last time, only barely sweeter, really just adding a bit more texture. I still prefer Mukune's <i>usu-nigori</i>, but on the whole, this is a category of <i>nigori</i> I do actually find palatable.</span>

Nogne Ø Imperial Stout

Relief from the sudden heatwave, thought it best to try this before the heat returns. 23°P, 75 IBU, 9% abv. Doesn't seem a particularly aromatic nose, with dark chocolate, toffee and roasted malt notes. Medium bodied, dark roasted coffee lending some cherry sweetness, but not overtly so. It's dry, not thick and sweet, a little thin if too cold but filling out nicely with some warmth. Tasty bitter, almost herbal aftertaste. 9%, couldn't tell while sitting down, but it's all there. <img alt="Nogne Ø Imperial Stout" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCxYuoP3Sm098n_7spFwYEKCRDbfxMK5pO8JLU_rFG67zSuemajoi54LRRmkBkltpscVwddmzZu89MThqlMrmxTU7Kob9ZwC_8jVXUd63B6XbzPhlkCTR24VS7pvWtZcxv5Dwvp_qqzVM/s400/$RJGH7WA.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;"><br />Relief from the sudden heatwave, thought it best to try this before the heat returns. 23°P, 75 IBU, 9% abv. Doesn't seem a particularly aromatic nose, with dark chocolate, toffee and roasted malt notes. Medium bodied, dark roasted coffee lending some cherry sweetness, but not overtly so. It's dry, not thick and sweet, a little thin if too cold but filling out nicely with some warmth. Tasty bitter, almost herbal aftertaste. 9%, couldn't tell while sitting down, but it's all there.

Nihonjo Junmai [1 Koku - 23]

From Wakayama Prefecture's Hideo Shonten Shuzo. According to the brewery, not only is this brewed "cold", but in the dark as well. Yamada Nishiki milled to 50%, SMV +2, acidity 1.3, and 16.3% abv. I found the nose to be light and simple, mostly of sweet steamed rice. Smooth and creamy on the palate, mildly sweet entry, soft with a flash of peppery acidity on the mid-palate, just enough to capture interest, before fading to a slightly minty, tangy springwater finish. Not needlessly complex, tasty, and eminently sessionable. Evaporating quickly.

And should it have evaporated while visiting the kura in Iwade City, you can make a short trip and visit Tama, the feline "Super Stationmaster" of Kishi Station in Kinokawa:


View Larger Map

Allegedly, Tama, in her role as "Operating Officer" for Wakayama Electric Railways, is the only female in a managerial position at the company. R. wanted to go and visit said Station Master on our last visit to Japan together, but cooler heads prevailed. <img alt="Nihonjo Junmai" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHEPdH4Y2yE4NSj56fwwV8OiBsJgUA8rWw2Uj_eIljmFuZfdEqk7tqGrkAPU3QMIyk-Ooo2tb-nmyVxQWHzQYMQdIEL3FCxT5LmrZKBV7B8hMRe9ZZJK95N37_4AA5zcZwrFDmdyfRs94/s400/IMGP3664.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;"><br />From Wakayama Prefecture's <a href="http://www.nihonsyu-nihonjyou.co.jp/index.htm" target="_blank">Hideo Shonten Shuzo</a>. According to the brewery, not only is this brewed "cold", but in the dark as well. Yamada Nishiki milled to 50%, SMV +2, acidity 1.3, and 16.3% abv. I found the nose to be light and simple, mostly of sweet steamed rice. Smooth and creamy on the palate, mildly sweet entry, soft with a flash of peppery acidity on the mid-palate, just enough to capture interest, before fading to a slightly minty, tangy springwater finish. Not needlessly complex, tasty, and eminently sessionable. Evaporating quickly<span class="fullpost">.<br /><br />And should it have evaporated while visiting the kura in Iwade City, you can make a short trip and visit <a href="http://en.wikipedia.org/wiki/Tama_%28cat%29" target="_blank">Tama, the feline "Super Stationmaster" of Kishi Station</a> in Kinokawa:<br /><br /><iframe width="425" height="425" frameborder="0" scrolling="no" marginheight="0" marginwidth="0" src="http://maps.google.com/maps?f=d&source=embed&saddr=Japan,+Wakayama+Prefecture+Iwade+City%E7%95%91%E6%AF%9B%EF%BC%97%EF%BC%92&daddr=%E6%97%A5%E6%9C%AC,+%E3%80%92640-0413+%E5%92%8C%E6%AD%8C%E5%B1%B1%E7%9C%8C%E7%B4%80%E3%81%AE%E5%B7%9D%E5%B8%82%E8%B2%B4%E5%BF%97%E5%B7%9D%E7%94%BA%E7%A5%9E%E6%88%B8%EF%BC%97%EF%BC%97%EF%BC%94&hl=en&geocode=FebHCgIdIosQCCk5QbKrWTUHYDFFShGatDPjLw%3BFd8gCgIdEL4QCCkV3ll45TUHYDFQ2r17hG4jtQ&gl=us&mra=ls&dirflg=d&sll=34.234654,135.314655&sspn=0.065567,0.110378&ie=UTF8&ll=34.23508,135.314655&spn=0.04227,0.02523&output=embed"></iframe><br /><small><a href="http://maps.google.com/maps?f=d&source=embed&saddr=Japan,+Wakayama+Prefecture+Iwade+City%E7%95%91%E6%AF%9B%EF%BC%97%EF%BC%92&daddr=%E6%97%A5%E6%9C%AC,+%E3%80%92640-0413+%E5%92%8C%E6%AD%8C%E5%B1%B1%E7%9C%8C%E7%B4%80%E3%81%AE%E5%B7%9D%E5%B8%82%E8%B2%B4%E5%BF%97%E5%B7%9D%E7%94%BA%E7%A5%9E%E6%88%B8%EF%BC%97%EF%BC%97%EF%BC%94&hl=en&geocode=FebHCgIdIosQCCk5QbKrWTUHYDFFShGatDPjLw%3BFd8gCgIdEL4QCCkV3ll45TUHYDFQ2r17hG4jtQ&gl=us&mra=ls&dirflg=d&sll=34.234654,135.314655&sspn=0.065567,0.110378&ie=UTF8&ll=34.23508,135.314655&spn=0.04227,0.02523" style="color:#0000FF;text-align:left">View Larger Map</a></small><br /><br />Allegedly, Tama, in her role as "Operating Officer" for Wakayama Electric Railways, is the only female in a managerial position at the company. R. wanted to go and visit said Station Master on our last visit to Japan together, but cooler heads prevailed.</span>

Nøgne Ø Porter

16.5°P, 30 IBU, 7% abv. Is today, 90°F, too hot for porter? Nonsense. Despite the obvious chocolate coffee malt aromas, this is surprisingly light, cooling, and smooth (though is it on the biggish side for a Porter?) Like a drinks version of whoppers/maltesers, without the sweetness. A bit of dried cherry and cocoa, but overall rather one-dimensional. Still, it's a dimension done well, and the 7% is invisible, making this a dangerously sessionable draught. <img alt="Nøgne Ø Porter" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1izVzVNkDTzlW8Vmfawijk1X43wdDX4pNWLQ2_cUbFDc59X9P6b6Zki6LMrNYQfyx28r4YucZmFvdHNVzWt-mPKmI7B4SENaCUwZVfGYJs-x0zg3MML1_qFyfgOtsbTuRTxFugapav8sR/s400/IMGP3657.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;"><br />16.5°P, 30 IBU, 7% abv. Is today, 90°F, too hot for porter? Nonsense. Despite the obvious chocolate coffee malt aromas, this is surprisingly light, cooling, and smooth (though is it on the biggish side for a Porter?) Like a drinks version of whoppers/maltesers, without the sweetness. A bit of dried cherry and cocoa, but overall rather one-dimensional. Still, it's a dimension done well, and the 7% is invisible, making this a dangerously sessionable draught.

Suien Maboroshi no Sake [1 Koku - 24]

A junmai ginjo from Nagano Prefecture's Azumi no Shinshu. Miyama Nishiki milled to 59%, SMV ±0, acidity 1.5, amino acidity 1.5, Nagano Alpine yeast and 15.5% abv. The nose is rich and nutty, with roasted rather than steamed rice notes. This carries on to the palate, which is medium-full, sweet but not quite off-dry. Starchy, with a low-register acidity that does sort of sneak up on you. The overall impression is of being a richer-styled sake, with a dry, vanilla and raw milkfat finish.

On a beautiful evening, under the sakura.

...and after a couple of glasses... <img alt="Suien Maboroshi no Sake" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2hDpDQ7Q8i7lpE8k5YKk2LoCaYogz_l0zNBis_tAMKWh8Dv0QyOMBPfRbgN0Qb4-nJTPikS821rJAo2ODK6WEzhjJCKTyCBkYuPLcAIwgWL0kytorE7M-I6XMB6kSV171kNPkjvvnm6Q/s400/IMGP3647.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;"><br />A <i>junmai ginjo</i> from Nagano Prefecture's <a href="http://www.eh-shuzo.com" target="_blank">Azumi no Shinshu</a>. Miyama Nishiki milled to 59%, SMV ±0, acidity 1.5, amino acidity 1.5, Nagano Alpine yeast and 15.5% abv. The nose is rich and nutty, with roasted rather than steamed rice notes. This carries on to the palate, which is medium-full, sweet but not quite off-dry. Starchy, with a low-register acidity that does sort of sneak up on you. The overall impression is of being a richer-styled sake, with a dry, vanilla and raw milkfat finish<span class="fullpost">.<br /><br /><img alt="Suien Maboroshi no Sake" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNYGRjLgYtgL8wk7zShmm5p5h50fxKsX8_30CwdrXUQhV6mRWKKB4hKtgahzNkQ1p6Bg2tezD6lchFsVBC9IGZSbjrkWfhZZD52ORtc4glPZNrQlSjAVRq4ItPbjedKAB6lmEt8xK9UT4/s400/IMGP3648.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;">On a beautiful evening, under the <i>sakura</i>. <br /><br /><img alt="Suien Maoroshi no Sake" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiavmJe7ETDQVkmlae82na3F5nqr6hyX3kgf4mcMuDQwMw_EAZBM3tinaKodLwEBOkM6ju6zfAmvAfsKKx0lUZTjyswfb5QsBu8imDGQma8XWlO9CAzVuEXZqG89DYDAvWc-g7t68cjh30/s400/IMGP3649.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;">...and after a couple of glasses...</span>

Nøgne Ø Pale Ale

Nøgne Ø describes this as their "all-rounder", 14°P, 40 IBU, and only 6.0% abv. Pours a muddy orange colour, lustrous structured head, mild hop and bread yeast aromas. Soft and smooth on the palate, a lightly malty sweetness with good bitter citrus character, orange and grapefruit, pleasantly persistent bitter aftertaste as well. I'm sure this would have made a great shandy after spending this morning out in the sun, but it would have been a shame to do so... <img alt="Nøgne Ø Pale Ale" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjE0Cq7rTGrEvI01jdNYFGJH4dTeKYi03sB6DBSJqyCttyHjMwJlwDnvpjeWodGfC5ObQsYnNtP79uZ7pXGjjyc-uWLfbFQ8xTo3eflzmsaDq_aRe5ao3WgRHuXq60jBP9f0BsSW87KI4/s400/IMGP3636.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;"><br />Nøgne Ø describes this as their "all-rounder", 14°P, 40 IBU, and only 6.0% abv. Pours a muddy orange colour, lustrous structured head, mild hop and bread yeast aromas. Soft and smooth on the palate, a lightly malty sweetness with good bitter citrus character, orange and grapefruit, pleasantly persistent bitter aftertaste as well. I'm sure this would have made a great shandy after spending this morning out in the sun, but it would have been a shame to do so...

Echigo Denemon Junmai Daiginjo [1 Koku - 25]

From Niigata Prefecture's Echigo Denemon Shuzo. Oddly, this isn't listed on the website - seems this is only an export product. Yamada Nishiki milled to 40%, SMV +1, acidity 1.3, amino acidity 1.3, 16.5% abv. Bottled in July of 2009. Very fragrant, fermented melon juice, honeydew, canteloupe, and musk. On the palate, this enters very daintily but builds rapidly over the mid-palate, becoming BIG, rich and fruity, before turning spicy and peppery. Very good acidity. Astringent cinnamon finish, like a cinnamon chewing gum, mouth-wateringly springwater finish, but with an oddly savoury touch as it warms up, reminiscent of a paté. Clean and umami! A delicious big brother to the Junmai. <img alt="Echigo Denemon Junmai Daiginjo" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh_BPqp04pFkL4d_Ex8sR6d6Aq9XNdUQojIVW1j5PmL-0Z2LfvtDL_dea85SnNo1bG-TL0enMI8Gl1jrmk3caUmwPkf9USCw1LAwNPxB4cEPRHke-QbZ4lZNcHUd6vxuhwxdthJRSmdDc/s400/IMGP3626.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;"><br />From Niigata Prefecture's <a href="http://www.denemon.com/" target="_blank">Echigo Denemon Shuzo</a>. Oddly, this isn't listed on the website - seems this is only an export product. Yamada Nishiki milled to 40%, SMV +1, acidity 1.3, amino acidity 1.3, 16.5% abv. Bottled in July of 2009. Very fragrant, fermented melon juice, honeydew, canteloupe, and musk. On the palate, this enters very daintily but builds rapidly over the mid-palate, becoming BIG, rich and fruity, before turning spicy and peppery. Very good acidity. Astringent cinnamon finish, like a cinnamon chewing gum, mouth-wateringly springwater finish, but with an oddly savoury touch as it warms up, reminiscent of a paté. Clean and umami! A delicious big brother to the <a href="http://www.jumanaidjimidjango.com/2009/05/echigo-denemon-junmai-ginjo-1-koku-79.html" target="_blank">Junmai</a>.