1001 Beers

Beer No: 82
Page No: 745
Category: Dark

Day 3 as the World Cup journey continues.  Today's games were again not that exciting.  The Netherlands beat Denmark 2-0, in a fairly unremarkable game, but I did enjoy seeing Japan beat Cameroon 1-0 for Japan's first World Cup win off their home soil.  Also, I did enjoy the Italy vs. Paraguay match as Paraguy were heavy underdogs, but took the lead 1-0 in the first half.  Unfortunately, Italy battled back to tie it 1-1, so it was a good result for Paraguay.  Today's beer comes from the game 1 loser, Denmark.  The Mikkeller Black is about as subtle with its flavors as the vuvuzelas that are heard in the background of every World Cup game.  Heavy handed with alcohol flavors, coffee, and sugary sweetness, the Black is definitely an acquired taste (I don't think I'll ever get there).

After just having a wide cacophony of stouts and porters a couple days ago, it's quite stunning how up-front the Mikkeller Black is with the alcohol flavors.  Almost to the point of having a slight paint thinner taste.  When you have wonderful beers like the Dark Lord (my new #1 beer of all time), AleSmith Speedway Stout, and The Bruery's Black Tuesday, it just goes to show how different each and every Imperial Stout can be.  There's no balance in the Black.  It's just so heavy-handed and off-kilter that it just is not a very drinkable beer.  Each sip has to be forced down, else you get hit with the alcohol aroma, flavors, and sugary-sweet aftertaste all at once - enough to knock you out of your seat.  I've got another bottle, so I'm really interested now to see how my friends react to the beer, but for me, I'll pass on this one.

My review, cross-posted at RateBeer.com:

Mikkeller 黑 / Black by Mikkeller (Brewed by De Proefbrouwerij)

Aroma: 6/10
Appearance: 4/5
Taste: 5/10
Palate: 3/5
Overall: 8/20

Rating: 2.6 / 5.0

Had from bottle from Hi Time Wines. Pours thick black with no head on pour, but a slight tan head materializes after all is poured and linkgers throughout. Aroma is strong alcohol, coffee, cream, and sugar. Almost like an alcoholic coffee in the morning. Taste just hits you with alcohol. At 17.5%, it’s to be expected somewhat, but when the good Imperial Stouts like Dark Lord, Speedway and Black Tuesday can mask their alcohol, it just really stands out that this one can’t. Flavors are mostly chocolate, coffee, more alcohol, licorice, and sugar sweetness. Aftertaste has lingering alcohol and sugar - not the best flavor to keep around. Each sip just hits you again with more alcohol and sugar. Not a fan of this heavy, oily, sweet, concoction.

Beer No: 23/1001
Page No: 636
Category: Dark

The second of the two Sprecher beers in the book, this Black Bavarian is a dark, velvety, malty delight.  I'm usually not a fan of the heavily malted beers that this one was modeled after (e.g. Paulaner Salvator), but this interpretation of a German Schwarzbier balances the malts well with a nice addition of hops.  The chocolate and roasted malt flavors linger after you're done drinking and I was pleasantly surprised by this beer.

I've got just a couple of beers left in the fridge and both are porters, neither of which will go that well with the homemade pizza that is about to be put into the oven.  I think I might go with a second beer from the 1001 today as I'm fairly certain I've got a Pizza Port Hop 15 chilling in my secondary fridge.  There's just something about hops that go well with pizza.  Maybe it's the bready/yeasty crust that balances well with the bitterness of the hops, or maybe I've just grown used to hoppy beers with pizza.  Either way, here's a quick recipe for your own pizza dough.

This recipe is from the awesome My Bread by Jim Lahey.  If you want to start making your own bread, this is the way to go.  No kneading required and I get a perfect loaf every time and the pizza dough is just as easy to make and turns out perfectly.

Enough for 2 13x18 inch pies.

3 3/4 cups bread flour (500g)
2 1/2 tsp instant or other active dry yeast (10g)
3/4 tsp table salt (5g)
3/4 tsp plus a pinch of sugar (~3g)
1 1/3 cups room temp (~72 degrees F) water (300g)
Extra virgin olive oil for the pans

In a medium bowl, stir together the flour, yeast, salt, and sugar.  Add the water and, using a wooden spoon or your hand, mix until blended, at least 30 seconds.  Cover the bowl and let sit at room temperature until the dough has more than doubled in volume, about 2 hours.

Oil two 13x18 inch rimmed baking sheets.  Use a bowl scraper or rubber spatula to scrape half the dough onto an oiled pan in one piece.  Gently pull and stretch the dough across the surface of the pan, and use your hands to press it evenly out to the edges.  If the dough sticks to your fingers, lightly dust it with flour or coat your hands with oil.  Pinch any holes together.  Repeat with the second piece or refrigerate in an oiled plastic bag for 1-2 days or freeze for up to 30 days.

Top however you like.  Bake 25-30 minutes at 500 degrees F (I actually bake 20-25 usually or it burns a bit - just depends on your oven).  I also am trying right now to substitute the pans for a pizza stone I have placed in the oven.  We'll see how that turns out tomorrow.

My review, cross-posted at RateBeer.com:

Sprecher Black Bavarian from Sprecher Brewing Company

Aroma: 7/10
Appearance: 3/5
Taste: 8/10
Palate: 4/5
Overall: 14/20

Rating: 3.6 / 5.0

Pours dark black with a tan head that disappears quickly. A slight ring lingered around the edge, but for the most part, a creamy beer with little carbonation. Aroma is roasted coffee with hints of chocolate, and not as much smokiness as I was expecting. It’s got just the right amount of hops to balance the heavy malts and the chocolate/roasted malt flavors are delightful. Not as heavy as a porter or stout, this creamy schwarzbier delivers.

Beer No: 12/1001
Page No: 623
Category: Dark

Welcome back!  I hope everyone had a nice Easter Sunday.  I certainly enjoyed the day with a trio of beers - Arkh Pale Ale (home brew of course), New Belgium's Transatlantique Kriek, and then The Bruery's Oude Tart.  So after starting with a nice malty and hoppy pale, I made the transition to fruity, sour beers.  And boy was it delectable. None of those beers are part of my 1001, so I'm heading back to a beer I had Friday night, the Asahi Black.

Asahi is more well known for their Super Dry Asahi, but the black seems to be gaining traction after being introduced in 1995.  Not as heavy as a Guinness, the Asahi Black is a dark pilsner brewed with barley, maize, and rice.  Though you might expect a darker beer to be a bit heavier in texture, the lagering and cold conditioning really make the Asahi Black a very drinkable, crisp, and almost light beer.  I was pleasantly surprised to find it easy to drink and flavorful.

My review, cross-posted at RateBeer.com:

Asahi Black (Kuronama) from Asahi Breweries

Aroma: 4/10
Appearance: 3/5
Flavor: 6/10
Palate: 2/5
Overall: 11/20

Rating: 2.6 / 5.0

Had from bottle, pours a dark brown, almost black color with very small brownish/beige head. Lacing is minimal and head dissipates quickly. Aromas of roasted malts, nuts, and coffee. Flavor is balanced nicely between malts and hops, but a bit on the weak side. It’s a crisp, easy-drinking beer, but nothing I’d go back to given a choice.