Drinking It All: #13 Keystone Light Tallboy
Drinking It All is a document of my attempt to try every beer in circulation. It's a Herculean and tragic attempt at best. But it's the means, not the end that counts here.
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look out, this beer's in a "specially lined can"
The next stop in cheap beer land is Keystone Light. This beer is Coors Light's little cousin, just as Beast is Miller Lite's little cousin. The fact that I'm not a drinker of Coors Light, or really any Coors product, should make this review fairly objective (or that's what we'll say).
There's a label on this beer's can that claims it's "Always Smooth." These two words are trademarked as well, so just imagine I put the small capital TM after Always Smooth. This post is in no way an attempt to usurp Coors' trademark of "Always Smooth." Ok. We'll just say they've taken some creative liberties with the word smooth. Interested yet?
Keystone Light is, admittedly, a beer I've had a fair amount of times prior to the one I'm drinking right now. I've been to frat parties, and I've also been to establishments that serve cheap beer from Coors taps when said taps' lines run back to Keystone kegs. (This is only heresay/conjecture. Take it as you like.) However, the 4-pack of Keystone Light that I bought for this post is the first I've actually purchased Keystone in longer than I can remember (we'll say at least 6 years, possibly more).
So how does it taste? It tastes about like you'd think. (Excuse the rhetorical ?'s.) I can't think of a beverage that exemplifies the term watery more so than this beer. Please remember some of the ways I've described beers in previous posts, or go back and read some if you haven't already, and now understand that basically none of those terms apply to this beer, Keystone Light. This beer tastes about like someone made a sun-tea with regular beer ingredients then added alcohol. But somehow it's also sour. So sour water that tastes mildly like beer. But it has alcohol.
This is a party beer, plain and simple. Not something to be had in any situation where drinking a case of beer in one sitting isn't a medal of honor (sorry about the double negatives--I think it makes more sense though).
Also, this beer boasts an interesting byline: Specially Lined Can. I'm no metallurgist, but this beer tastes like the can could have been lined, specially, with tepid water. Or less-than-mediocrity. Whichever's funnier, you tell me. It's a shitty beer.
Thumbs up of thumbs down? Down. You could specially line the can with gold and I wouldn't buy this beer (again)--at least not to drink.
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Drinking It All: #12 Milwaukee’s Best Tallboy
Drinking It All is a document of my attempt to try every beer in circulation. It's a Herculean and tragic attempt at best. But it's the means, not the end that counts here.
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Over the next few Drinking It All posts, I'm going to take a little detour from the IPAs and other craft beers that are likely to cost six or more dollars a sixpack. I invite you to come with me and wander around the seventh circle of beer world (I won't call it hell--it is still beer) and try some beers you might not have had since the last frat party you went to in college that wasn't all that fun and made you feel awkward and ready to go. These are beers that don't usually get much love. But they are still beers--or what we'll call beers.
big and beastly
We'll start with an old favorite and oft maligned beer called Milwaukee's Best. Hereafter called by it's more famous nickname: Beast (this one is of the red variety).
Beast is made by Miller Brewing and is basically Miller Lite's little cost-effective cousin. (I've been told that the only real difference in the two is the amount of marketing done for Miller Lite--discuss.) It tastes fairly similar to Miller Lite. Maybe a bit hairier. Which is to say that it tastes about like any of the big domestic lagers: little to no hops, just enough barley/grain/rice to resemble beer, and water. This beer is best when it comes out of an ice chest on a hot day and is cheap or free.
This description can easily be read as a negative one; however, I mean it in the best way. Beast is a beer that I remember drinking in college. It was cheap--I was poor, it tasted like beer and had alcohol--I was a fan of both, and it was generally frowned upon by my friends who drank Bud Light religiously--nobody'd steal it at parties. So maybe it's nostalgia more than anything that has convinced me that this beer is not that bad, but I remain conviced that it's just not as bad as people think. It's good when going to the beach, being on a boat, eating crawfish, damn near anything that happens outside in the sun and is ice chest-friendly.
It would be unfair to hold this beer, or any of the big domestic little cousins, up to the same standard as, say, a Sam Adams seasonal. These are beers that have a specific purpose, and usually consumer, that, I think, makes it a little easier to value them for what they are. The same as you wouldn't wear dress shoes to play basketball or running shoes to a job interview, you'd not drink Beast in the same situations as you would Sam Adams. Or maybe you would, but the exception doesn't negate the analogy.
Thumbs up or thumbs down? Up, if the situation demands it.
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Drinking It All: #10 Sierra Nevada 2009 Anniversary Ale
Drinking It All is a document of my attempt to try every beer in circulation. It's a Herculean and tragic attempt at best. But it's the means, not the end that counts here.
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that's a hoppin bitch
So I've been out of commision for some time now. And I've been saving some last-of-the-sixpack-beers for posts but have also been too lazy to post. The beers are still there, I'm still here, you are (I guess) still there, so let's talk about some fucking beer.
Specifically Sierra Nevada's 2009 Anniversary Ale. This beer's an IPA style, which I'm happy about, but they change the recipe every year. (Not having had any previous anniversary ales, or wanting to look it up, I can't tell you if they're all IPAs.) I doubt that you'd have much luck finding this beer on the shelves anymore, though you might, because I bought the sixpack probably 3 or 4 months ago. That's right, I've been saving this for that long. That's willpower to drive a truck. Big fuckin truck.
So the beer is an IPA, which, good little students know, tastes hoppy more so than malty. They've used Cascade hops for this beer. If you've had Sierra Nevada's Pale Ale, you should know Cascade hops well--they're the reason that that Pale Ale tastes somewhat like grapefruit. So this Anniversary Ale is not so much different than the Pale Ale, except for a more pronounced hop flavor.
Again, this is good. None of this is to say that the beer tastes like hop tea. It's definitely a balanced beer that just leans more towards hops than malt. It's easier to drink than other IPAs I've had are. By that I mean that someone who isn't necessarily into IPAs would be likely to pick this one up and not be surprised by such a strong hop (though they wouldn't call it hops, I imagine) aspect.
If I had the moneys, I'd drink this all the time. Although it is relatively cheap, but now probably out of stock. We (I) all look forward to next year.
Thumbs up or thumbs down? Up, but it's not like I can go buy it again now is it?
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Brewed Slowly: #4 American Cherry Wheat
I've been MIA for a while as far as posting new material goes, but I've got some beer to write about. This bitch don't write itself, yo.
About two weeks ago, I cooked up a batch of American Wheat, which was/is to become a Cherry Wheat beer--and hopefully not as overwhelmingly cherry as a certain cherry beer I've publicly berated. This beer has already been bottled and should be primed sufficiently about a week from now. If you want to find out what kinds of frog legs and tennis shoes I tossed in the pot, you know what to do.
The software:
6 lbs Northern Brewer Wheat liquid extract (65-35)
1 lb Weyermann Pale wheat grain
1 oz Cascade pellets
0.5 oz Williamette pellets
Wyeast 1010 American Wheat yeast
2 oz. cherry extract
(I've been cruising on autopilot with these last few beers, for better or worse, and basically follow the same steps while brewing. This'll read familiar if you've followed any of the last few entries.)
the beginnings of an american wheat
I steeped the pale wheat grain for 30 minutes at a temp. between 150 and 160 F. I started with only 1.5 gallons of water. After that half hour, I added another 1.5 gallons of water and brought it all to a boil. Then the extract and Cascade pellets went in. I let this boil for 90 minutes, which is longer than I usually boil, and to be honest, I don't remember why I let it go this long. There's certainly nothing wrong with cooking it the extra 30 minutes, but I don't remember having a reason for doing so.
After the wort boiled for 90 minutes, I took it off the heat and tossed in the 0.5 oz. of Williamette pellets and let the pot sit in an ice bath. (I still haven't gotten a wort chiller, but if anyone wants to donate one to the cause, it will be accepted.)
This beer was only the second one I got a Wyeast smack pack for (the first time I used a smack pack, I didn't actually pop the nutrient pack on the inside--nonetheless, the yeast worked), and I made damn sure to bust the nutrient pack this time. The yeast pack swelled, so I know I got it. I pitched the yeast when the wort had cooled to about 75 F.
fully proofed smack pack meeting wheat wort
When I bottled this beer I added a little less than half of a 4 oz. bottle of cherry extract.
The starting gravity was 1.050, and when I bottled the beer, it was 1.010. When it's ready to drink I'll update.
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Drinking It All: #9 Budweiser Tallboy
Drinking It All is a document of my attempt to try every beer in circulation. It's a Herculean and tragic attempt at best. But it's the means, not the end that counts here.
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if you're gonna be a king, be a big king
Even though I've previously said that PBR and High Life are my go-to beers as far as domestic cheap beer is concerned, I've got to admit that there's another domestic cheap beer that gets heavy rotation so to speak with me. Budweiser, the self-titled king of beers, is a beer that I'll get if the bar doesn't have PBR or High Life or if I'm not interested in drinking premium beer. Same applies for curb stores or grocery stores. I could also get into the subtle differences in PBR as cheap domestic and Budweiser as slightly less cheap domestic, but I'll save that for another time.
Since I'm an admitted fan of big beers when they're an option, I picked up some Budweiser tallboys. That's 16 oz or one American pint. The brewers are pretty accurate in calling Budweiser the "King of Beers" even though that title is vague at best. Certainly in terms of sales, profitability, and availability, Budweiser (and Bud Light, etc.) leads the pack. Although I imagine that there are plenty of other beers that would qualify as kings but in a different kingdom, we'll say. However, I don't mean to knock Budweiser--it's a solid domestic beer that certainly has its purpose. People drink Budweiser at tailgates, parties, hole-in-the-wall bars, and other places/situations where relatively cheap and easy beers are preferable to say the Old Stock Ale I reviewed the other day. That is to say Budweiser has its place. And it's an awful big place.
The beer is a lager, as are most of the big brewery domestics (Coors, Miller, PBR), and it tastes like beer. I know that's about as vague as it can get, but Budweiser is made to not really taste like anything specific, I think. That's why it's so damn successful--it appeals to the lowest common denominator in a way. It tastes like the first beer you ever drank, probably. It should be cold, and more than any specific taste of malt or hops, the carbonation helps define the flavor/feel of the beer.
Budweiser's good when you're making the turn and starting the back nine or when you're sitting down to a big pile of boiled crawfish. Like I did in the PBR review, I'll describe Budweiser in terms of the situations when it makes the most sense. For these big brewery domestics, the situation dictates the beer more than the other way around, I think.
Thumbs up or thumbs down? Like I said earlier, if there's no PBR or High Life, I go for a Budweiser.
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Drinking It All: #8 Old Stock Ale 2009
Drinking It All is a document of my attempt to try every beer in circulation. It's a Herculean and tragic attempt at best. But it's the means, not the end that counts here.
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slow drinkin' like a bourbon. slow is the new fast.
Today I'm reviewing another beer that my wife brought home as a surprise. This beer is, like the last one, made by North Coast Brewing Co. I've only had one other of this brewery's beers, Red Seal Ale, and I am constantly trying to find it again. These are solid brewers. But so this beer is a "Limited Release," which is too vague to mean much to me, and it's a big beer to say the least.
Old Stock Ale (2009) is an old ale style beer that's probably closer to wine than what most people think of as beer. It carries a big 11.5% alcohol tag, so you should drink it a bit more slowly and carefully than you would say PBR. (Those are two different ball games--actually, it's more like they're two different mediums. It'd be like comparing golf and Southern literature. (They're both entertainment (and both beers are beers), but they couldn't be more distant in function, make-up, and rules. These beers don't play by the same rules--that's fairly concise). End comparison--begin review.)
The Old Stock Ale, as is stated on the bottle and 4-pack carrier, is made with Maris Otter Pale malt and Fuggles hops. The brewery suggests that the beers be cellared and tasted after a year, or more. I refuse to wait that long. Can't do it. The carrier also indicates that the beer has won platinum and gold medals in the World Beer Championships in Chicago, so I could take their word that it's a good beer. But actually I don't have to take their word. I'll just drink it instead.
-Suspenseful interim-
They're right. It's a good beer. Here's how it's good.
The taste is malty. And, even though this might sound strange, the high alcohol content contributes to the taste. Relative to wine and liquor, 11.5% alcohol seems slight, but this beer reminds me of a good bourbon drink. (By no means do I mean here that higher alcohol means better beer, or better tasting beer, but the alcohol affects the taste in this beer in a positive way. Being able to taste the alcohol shouldn't be a bad thing. Would enthusiasts drink good bourbons or gins that masked the alcohol? I imagine not--the alcohol imparts character to the drink just as important as any other ingredient. Same with this Old Stock Ale.) It tastes of caramel with just enough hops at the end to know they're there. I imagine a mild bourbon and Coke (pretend I put a registered trademark here) lightly dryhopped. If that sounds strange, trust me, it's good. It's warming--good for drinking in the winter. It's high in alcohol--good for drinking slowly, which makes it last longer (our absolute mission in life, in everything). And it's recognizably malty, heavy beer. Pretend you're an Englishman 150 years ago drinking beer in a dark, pub called the Queen's Arm in Kensington, London.
If you've had this beer and think I'm out of my mind, please tell me why. I invite constructive criticism and just plain old mean criticism, but only if it's funny and free of grammatical errors (Proofread goddammit. Just because you're writing on the internet doesn't mean, necessarily, that no one's looking.).
Thumbs up or thumbs down? Thumbs up. I wish I had more to cellar until next year, but I'd probably just drink them before then anyway. Such impatience.
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Brewed Slowly Update: #2 Cherry Stout
The cherry stout that we made for the holidays has been ready to drink for some time now. It's been busy around here, and most of the beers have gone out as presents, but I'm finally making time to talk about it here.
Our cherry stout, also known as our Red-nose Stout, is pretty self explanatory. It's black as any stout, and it smells that way as well (like a stout, not black). You can smell the cherries somewhat, and you can taste them up front. Then you taste the stout. It's a pretty heavy beer. We added extra malt to hike up the alcohol content (which came out around 8% or so), and we primed it with dry malt extract. I wouldn't call Guinness a thick beer, although many people would, but this stout is thick. It has a strong, thick body and taste.
Even though I'm a documented non-fan of fruity beers, this beer I like. The cherry flavor takes a backseat to the strong stout taste, and that's good in my book.
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Drinking It All: #7 Pabst Blue Ribbon
Drinking It All is a document of my attempt to try every beer in circulation. It's a Herculean and tragic attempt at best. But it's the means, not the end that counts here.
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the swiss army knife of beer
PBR is, along with High Life, one of my favorite beers. If I'm drinking cheap domestic beer, PBR is what I go to 50% of the time. There's something to be said for blue collar beers, and this beer is one of the blue collar standards. I'm sure there are different go-to blue collar beers in different parts of the country, but I imagine PBR always ranks pretty high on the list. It's cheap, easy to drink, and it's award winning--as in the titular blue ribbon it was awarded in 1893. It definitely takes something to advertise an award won over a century ago. PBR's got that something.
PBR tastes pretty similar to other domestic lagers. The hops are a little more prominent than in other beers such as Budweiser or Coors Light. Although nobody's buying PBR because it's a good hoppy lager. Nobody I know anyway. You drink PBR when you want a cold beer. I drink PBR when I want a cold beer. Also, like I said earlier, it's pretty cheap. It just makes good economic sense.
When you want a beer while you're playing MarioKart on the Wii, get a PBR. When you're out doing yardwork, PBR. When you're headed to a late night after the bar, PBR. Think of a situation and add in PBR, Madlib style, and it probably makes sense. It's a very versatile beer.
Thumbs up or thumbs down? I think you know where I stand.
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Drinking It All: #6 Full Moon Winter Ale
Drinking It All is a document of my attempt to try every beer in circulation. It's a Herculean and tragic attempt at best. But it's the means, not the end that counts here.
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warm cold beer
I picked up some of Blue Moon's Full Moon Winter Ale the other day for no real reason other than I've never tried it. And it was kind of cheap (Those seem like acceptable reasons). As much as I like really hoppy beers, I know that I've kind of got to try to drink other types of beer every once in a while. Full Moon is not really like Blue Moon at all, which I guess should be obvious, but probably doesn't hurt to mention.
The beer is pretty dark in color, about like a brown ale, and tastes and smells very malty. Like a mild syrup. The bottle says that it's brewed with a hint of dark Belgian sugar, and even though I've never had dark Belgian sugar, I imagine that's at least part of the reason.
Full Moon isn't a bitter beer. And I'm sure there are some hops, but I can't taste or smell them. And that's fine for this kind of beer. They don't call it a winter ale for no reason, it's like the beer equivalent of Irish coffee--I think that makes sense. Pretty sure. It seems warming even though you drink it cold.
Thumbs up or thumbs down? Thumbs up. I'd probably pick this up over Sam Adams Winter Lager most days of the week. It's good.
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Drinking It All: #5 Cru D’Or Organic Belgian Style Ale
Drinking It All is a document of my attempt to try every beer in circulation. It's a Herculean and tragic attempt at best. But it's the means, not the end that counts here.
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organic beer--it must be good for you
A few weeks ago, my wife brought me some organic beer home from a fancy grocery trip. I'd told her to surprise me, and she did bring back some beer that I wouldn't normally be interested in trying. Ain't that the theme of this little series? She came home with some organic Belgian ale. After I looked it up on the webbernet (the bottle doesn't really have a whole information about the beer), I found out that North Coast Brewing makes the beer. (They also make a great ale called Red Seal Ale)
This beer is high in alcohol (8% abv) and high in maltiness. It smells more like syrup than beer. And it tastes sweet like bourbon tastes sweet, but that's a misleading explanation, maybe, because it doesn't taste like bourbon. I realize that I usually measure a beer by its hop content, but this beer has such a small hop flavor that I have to talk about the malt. It's fucking malty. And it's good. Proof that good beers don't have to be hop based (I've surprised myself).
Cru D'Or is not an easy beer, nor is it a light beer. It's colored similar to a Newcastle, but somehow it seems denser, in color and taste, too. This isn't a beer that you'd drink more than one, possibly two, of at a sitting. And it makes it all the more worth it to have one, then give it a few days or weeks, and have another. (Watch out for falling vague pronouns. Wear a hardhat.)
Thumbs up or thumbs down? My thumbs are up. It's expensive and high in alcohol, but if you think of it less like beer and more like something in-between beer and wine, the price and alcohol content aren't quite as intimidating. Pick this shit up.
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