Brew Session! Imperial IP... uh.... Barleywi.... ummmm.... BEER!!!

What started out as a standard IPA has turned into this. What is this? We're not sure yet. One thing we know... it will be hoppy!
This beer will be your hop dream, your hop nightmare, your hop dream vacation, your fortress of hoptitude... it will be an all out tongue ravaging of blatant, brutal bitterness with brazen brashness of boldly, beautiful, bountiful bodacious hops. Am I going over the top with this? Did we do too much? Hell no! What did we do, you ask? Simple, jacked the crap out of an IPA.
3 oz of hops for an IPA? Forget that! Our boil includes 9 oz of hops that were continually added over the course of 90 minutes with a mixture made up 4 oz columbus hops, 3 oz cascade, 1 oz glacier, and 1 oz perle.Add to that an about 11.5 lbs of malt, maple syrup, and honey and you have got yourself one big ass beer! To top it off... after racking to a secondary fermenter, this beer will be dry hopped with 2 oz of cascade hops.
We're anticipating a very big Imperial IPA, but with the way Paleolithic (Old Van) turned out, we're not gonna jumped to conclusions on this one. We'll give you an update on it in about a month or so.

Dude Food: Raising Cane's Chicken Fingers

This next installment of Dude Food will not be a recipe, but simply a delicious and inexpensive restaurant. And with that, I give you Raising Cane's Chicken Fingers.
Chicken Fingers is all they do, and they do it well. I was first introduced to this place a little over four years ago at OSU. I had heard about the place... Heard people rave about the chicken fingers, and especially the sauce. I didn't think the place could be that special because what more can you do with chicken fingers? I decided to give the place a try anyway because you can get a lot of food for $5 (4 fingers, coleslaw, fries, texas toast, and a cup of sauce). I was blown away. I first tried the fingers straight up without any sauce and I was blown away. Unlike most restaurants that produce fingers that are very dry and way too salty, Cane's fingers are perfectly breaded with just the right amount of breading that is perfectly crispy and light. The chicken itself could not be any more moist and the seasoning is perfect. After sampling the plain finger, I gave the sauce a try. The sauce is what everyone raves about and I didn't think it would be anything special, but the sauce is incredible and adds great flavor to the chicken fingers and is simply delicious. What is also great about the Cane's is you can substitute items in their combos. Don't like coleslaw? Get extra texas toast or extra fries. Speaking of the toast and fries they are also delicious. The fries aren't seasoned with anything other than salt, which I like because then the fries don't take away from the great taste of the fingers. I suggest trying the fingers plain first to get an appreciation for how great they are on their own... but then definitely give them a try with the sauce and decide what you like best. Also, from spring to early fall Raising Cane's offers some of the best lemonade I've ever had.
However, we're not pairing this meal with lemonade. We're pairing it with beer. This meal is fairly light in flavor, but is extremely filling. A perfect match is Session Lager from Full Sail Brewing Company. Since this meal is filling, you don't want a filling beer. Session is light in flavor, but isn't bland and flavorless like macro lagers. A perfect match.

Home Brew Update

After waiting a little over a month for it to develop, the Brewski Brothers' Hopalong Hefner Hefe is a huge success. Multiple samples have been passed out with 100% positive reviews so far. The beer pours a nice opaque copper/orange color with a moderate, foamy white head that gives off tart blood orange in the aroma. The flavor is extremely balanced with loads of blood orange, but no sweetness. The finish lingers for a long time with notes of orange peel and tart blood orange. This will definitely be a brew done again by us. Perhaps once again before the end of the summer... it may have to wait 'til next summer as we have lots of other exciting beers to come.

We now also have an update on our Paleolithic Imperial Pale Ale. It has been conditioning in the bottle now for two weeks, so we decided to sample one bottle this weekend to check the progress. Well, what a surprise we got. The beer poured a very dark copper color... nearly brown with almost no head. The aroma produced lots of caramel maltiness and plenty of floral hops. The flavor first hits you with loads of malty sweetness that is then counterbalanced by grapefruity hops. The finish stays with bitter hops and a pronounced alcohol burn in the chest. Damn! We each had 5 oz between us and were feelin' pretty sleepy afterward. We assumed this beer to be around 8.5-9% alcohol, but after looking at our ingredient list and seeing we added over 13 lbs of sugars, and given that 5 oz made each of us pretty tired, this beer is lookin' to be more around 11%. It also became apparent that the beer we had produced is not an Imperial Pale Ale. It certainly is hoppy, but the malt character is also very pronounced. After a minor debate and some thinking, it was decided that we have our barleywine... and thus, we give you Old Van Barleywine, Dude. We will see how this one has progresses while aging the bottle around another month or two.

Dogfish Head World Wide Stout

Last released in December 2007, Dogfish Head's World Wide Stout is a highly coveted, legendary beer of epic proportions. Bigger. Bolder. Richer. At 372 calories per 12 ounce serving and reaching heights of 18%+ alcohol, it is a dessert and a sleeping aid in itself. It claims to have more in common with a fine port than a cheap, mass-marketed beer...And, I couldn't possibly agree more. Although it probably has more in common with "Purple Drank (aka Lean)" than it does with Budweiser.

From Wikipedia:

Purple drank is a slang term for a recreational drug popular in the hip-hop community of the southern United States. Its main ingredient is prescription-strength cough syrup containing codeine and promethazine.

The purplish hue of purple drank comes from dyes in the cough syrup. Recently, the term has expanded to cover mixtures including over-the-counter cough syrup. There are numerous other slang terms for purple drank, including sizzurp, lean, syrup, drank, barre, purple jelly, and purple stuff.

There are great similarities in the effects of both the World Wide Stout and Purple Drank. Proceed with caution.

The World Wide Stout pours jet black. I would also describe the color as Ronald Reagan's hair. The brew is so dark, it is hard to believe. Its head is furry, tan and thick. By the way, I am referring to the beer now. Aromas of black chocolate, licorice, raisins, roasted almonds and alcohol. The mouthfeel is thick and syrupy. On the palate, this stout is black forest chocolate cake, Italian roast coffee, fig and whipped cream. It is extremely coating and goes down silky like a glass of Nestle Quick made with whole milk. The finish just hangs around in your mouth like a chocolately fog. Absolutely delicious.

With it being so potent, you really need to savor it slowly. Otherwise, you'll feel like you just did a few shots of Nyquil and chased it with some "Purple Drank." This world-class beer is well worth seeking out. If Budweiser thinks of itself as "The King of Beers," then Dogfish Head World Wide Stout should proclaim itself as "The Exalted Imperial Emperor of the Universe of Beers." That would be fair.

Brew Session! Ivan Drago Russian Imperial Stout

Back at Brewski Brothers headquarters we're at it again. This time we're brewing up a Russian imperial stout. But this can't be just any other imperial stout... It has to be more. But where do you look to in order to find inspiration? Look no further than Ivan Drago. Ivan Drago is huge; Ivan Drago is strong; Ivan Drago is intense; Ivan Drago is ruthless; Ivan Drago is juiced up on 'roids. This imperial stout is Ivan Drago. Only, instead of juicing our brew up with 'roids we've used an insane amount of malt along with coffee, bourbon, and French oak chips. Are you Rocky Balboa enough to handle this brew? If not, you best steer clear because in the words of Ivan Drago, "This beer must break you."

Charlie's Review of Dogfish Head Fort

Well, what more can I say about this beer that hasn't already been said by Rob? And really, what I could say wouldn't come close to giving any idea of what this beer is like. You simply have to find it and then drink it. Out of state will be the only way to get this beer without illicit means, so perhaps a road trip to Kentucky is in order. It only takes about two hours out of Columbus and as far as i know, Kentucky has no alcohol limit on beer.

As I poured this beer, the instant the liquid hit the bottom of my glass my nose was assaulted with raspberries and alcohol. Getting my nose closer to the glass I also noticed a hint of apple. I took my time with my first glass, taking notice of flavors of the beer chilled and then when it had warmed up to room temperature. While cold the massive 18% alcohol is hidden fairly well. The beer is surprisingly malty with loads of sweetness from the raspberries and has a huge raspberry flavor. I also agree with Rob on thinking this beer is brewed with some wheat malt. The finish burns in the throat and chest with alcohol and the raspberries linger for a long time. While warm, the dimensions of the beer do not change too much other than the alcohol flavor being much more aggressive and contributing a more significant burn.

Four hours later this beer was gone... and so was I. Was the high price of this beer worth it? I'd say so. It's rare, it's delicious, and it's interesting. This definitely isn't one of my favorite beers from Dogfish Head, but the bold move to brew a 18% alcohol fruit beer and have it turn out this well really shows what a top notch and trailblazing brewery Dogfish Head is. Bring on more, please.

Buckeye Brewing Company Mammoth Stout

Out of Lakewood, Ohio, Buckeye Brewing Company offers a wide selection of beer varietals that are affordable and usually very good. Such is the case with their Mammoth Stout, which I sampled out of a 22oz bottle. It made with dark roasted malt and a touch of oatmeal. Also, the stout is dry-hopped using Challenger hops, which gives it a refined spice aroma.

It poured a root beer brown color and had a decently thick, creamy head. The dominating aromas are of mocha, espresso and caramel. Its body is medium, with a silky, slightly coating mouthfeel. The Mammoth Stout has a lot of unsweetened bakers' cocoa flavor to go along with its coffee and cola notes. It finishes dry, with the bitter chocolate and coffee lingering on the tastebuds. There is a slightly burnt malt smokiness in the finish as well.

Overall, I enjoyed this stout from Buckeye. They are one of the better brewing companies in the state of Ohio. I would say that they are approaching the level their nearby neighbors at Great Lakes Brewing Company. They still have a lot to prove, but Buckeye Brewing Company is moving in the right direction.

Rob's Review of Dogfish Head Fort

Billed as "the world's strongest fruit beer" at roughly 18% alcohol by volume, Dogfish Head's Fort is one of the most off-centered beers in existence. It is also very, very rare. In the State of Ohio, it's alcohol level renders it illegal for sale. When the off-centered Brewski Brothers were presented with an opportunity to try it, we jumped at it. Needless to say, drinking it is quite the adventure. And quite the challenge.

Dogfish Head brewed this strong ale with over one ton of a combination of Oregon and Delaware raspberries per batch. It is released once a year only in 750ml bottles in December. It pours a cloudy amber color. In fact, it looked like unfiltered apple cider. There was no head to it whatsoever. It had an overwhelming raspberry/alcohol nose to it. On the palate, I found it had a slight apple quality to go with its yeasty raspberry liqueur flavor. There were also notes of ripe cherries and slightly tart strawberries. I assumed that Dogfish Head used some wheat malt, as there was a distinct wheat bread body to it as well. My thoughts during the long, very warming finish: "Holy cow, this is the Barry Bonds of lambics. A raspberry wheat barleywine on steroids." It isn't super sweet (mostly due to the alcohol) even with a ton of raspberries in each batch.

Fort is so powerful and incredibly massive, it literally takes your breath away momentarily. A punch in the gut, of sorts. It imposes its will upon you. Lewdly stated, it is a felonious palate rape. My advice to you is to keep away from any open flame while drinking this intimidating nectar. Also, plan on in sleeping in the next day. Kudos to the fine people at Dogfish Head, who once again make something massive and totally unique. The have raised the bar in the world of extreme brewing and the Brewski Brothers cannot wait to see what's next.

Recipe: Red, White & Bleu Burger

Hope everyone is having an enjoyable holiday weekend. In the patriotic spirit of the season, the Brewski Brothers would like to share their own very special recipe...

Red, White & Bleu Burger

2 pounds ground top sirloin
1/2 teaspoon salt
1 teaspoon ground pepper
1/2 teaspoon rosemary
1/2 cup crumbled bleu cheese
1 cup shredded romaine lettuce
1 cup sliced red onions
Frank's Red Hot Sauce
OPTIONAL: 4 strips smoked bacon, sliced tomato

Preheat grill and shape the ground sirloin meat into four large patties. Lightly dust each side of patties with salt and pepper mixture. Place the patties on the cook for 5 to 6 minutes before flipping sides. Mix the rosemary into the bleu cheese. Next, put 2-3 tablespoons of crumbled bleu cheese in the center of each patty, then cook for another 5 to 6 minutes (for medium burgers, longer if desired.) Toast the buns (or Kaiser rolls) on the grill. Keep an eye on them or use a warming rack if you have one. Place bottom buns on a plate and top with the shredded romaine lettuce. Place burgers on the lettuce (with 2 strips of bacon and sliced tomato if desired) and garnish with red onion slices. Then, top off with a nice dousing of Frank's Red Hot Sauce and place top buns on sauce. Enjoy!

Serve with Beer Chips and a Dogfish Head Raison D’Etre.

AleFest 2008: Charlie's Top Three

Well... What a day! Road trips are always fun, but when there's over 150 beers to choose from, it becomes an inebriated shindig. Before all of the alcohol consumption in the day was able to catch up with me, I tried the beers I was looking forward to most first. There were plenty of top notch beers present to fill a top three, but my top three are three beers I have yet to try that I was able to sample.

#3) Unibroue Trois Pistoles

Unibroue really knows how to make a fine Belgian strong ale, and Trois Pistoles is certainly not an exception. The beer appeared a deep red in my glass with a beige/brown head. The aroma is incredibly complex giving off a very vinous, sweet quality with hints of prunes, figs, wood, raisins, some ginger, and a lovely yeasty-ness. The flavor is very similar to the nose in its complexity and sweetness, yet there is added depth with a licorice quality to it as well. The sweetness of this beer is very nice, but not at all cloying. The 9% alcohol is warming, but not at all overpowering. This is an incredible effort from Unibroue.












#2) Goose Island Bourbon County Stout

This was definitely the beer I was looking forward to having the most. Due to it's very high alcohol (at least 13%), it can't be distributed to Ohio. Even the look of this beer in the glass was impressive. There really is no other way of describing its look other than motor oil... and its consistency felt about the same too. What an insanely huge beer! The aroma was laced with plenty of alcohol and also gave off plenty of bourbon, some dark malts, and chocolate. The flavor is marked by plenty of bourbon, dark maltiness, dark chocolate, toast, vanilla, and alcohol. This beer was delicious. So why is it not my #1? Well, I found the bourbon/alcohol content in the flavor a little overpowering. That's not to say that I didn't enjoy it, but that slight bit of imbalance keeps it at #2.






#1) Columbus Brewing Company Barleywine.

What a pleasant surprise! Why doesn't CBC bottle this stuff?! The normally mild, but tasty, brewery really nailed it with this big brew! This is an incredible American style barleywine. Going the route of Bigfoot from Sierra Nevada, this is an incredibly hoppy barleywine and could possibly even be described as an imperial IPA. This beer was a surprise right from the pour, which produced a surprisingly light golden orange color with a moderate off white head. After talking with the CBC representative on hand, we found that this beer is brewed with a new style of hop called a Summit hop that packs a hefty 14.5 alpha acids. The hops are definitely present in the nose with some malty caramel. The flavor first gives a very fleeting caramel, malty sweetness that is quickly counteracted by loads of hops. The hops also add lots of citrus notes and I picked up a hint of mango as well. My first impression was that this is definitely a barleywine, but the more I drank it the more it seemed like an imperial IPA. This beer was incredibly delicious and I would love to see this stuff bottled around Christmas time or in the dead of winter.

It was a good day.

Brewski Book Club Summer Selection

Susan Hurst's review (Library Journal, May 1, 2005), "Brewing Up A Business: Adventures In Entrepreneurship" by Sam Calaglione :

For those who like their business advice mixed with tales of the trials and tribulations of starting a new business, this book will go down as smoothly as a pint of Immort Ale, one of Dogfish Head's signature brews. While chapters cover much tried-and-true territory, including entrepreneurship, marketing, sales, leadership, and employee relations, Calagione manages to keep the advice he dispenses fresh by relating it to his own often humorous experiences in starting what is now one of the fastest-growing breweries in the country. Stories of hand-delivering beer from a U-haul in dicey neighborhoods and securing labels with rubber bands after running out of glue attest to both the author's determination and his anything-goes entrepreneurial spirit. Solid writing and a no-nonsense style coupled with a welcome avoidance of business jargon make this an enjoyable and practical read for anyone either interested in the brewery business or thinking of creating his or her own start-up.

Brewski Bro Rob agrees.

It is an eye-opening book on entrepreneurship that deals with focusing on your strengths, being an effective leader, efficient communication, learning how to brand your corporate image, listening to your customers and employees and staying true to your personal ethics in the business world. Sam Cataglione shares how the little-brewery-that-could found its market niche, while overcoming many trials and tribulations. He manages to integrate many stories from his personal and business life and shows how he was able to vault Dogfish Head from America's smallest commercial brewery to a profitable, critical success without selling his soul. Sam writes in a conversational, personable style that is earnest, honest and even self-effacing at times (i.e. see Chapter on "How Sucking Is Good.") An enjoyable read that is useful to anyone who wants to start a business or improve skills for their current job.

AleFest 2008: Rob's Top Three

On June 28th, the Brewski Brothers yet again let the rubber meet the road as the royal WE roadtripped it to AleFest at the Aladdin Shrine Temple. AleFest featured over 150 different beers from 50+ breweries. It was as if we had died and gone to beer heaven. We were most excited to try a few beers that are unavailable in Ohio, either because of a lack of distribution or due to the beers containing more than 12.0% alcohol by volume (the maximum allowed under current Ohio laws.)

Rob and Charlie, the Grand Poobahs of the Brewski Brothers, were able to drink a lion's share of beer. Here are Rob's "Best In Show."

#3. Gulden Draak by Brouwerij Van Steenberge (Belgium)

The first thing that I noticed about it was for a Belgian Tripel, it was extremely dark in color. I found it to be reminiscent of holiday potpourri in its aroma. Lots of cinnamon, caramel, cocoa, apple cider and spiced fruitcake in the nose. Sweet, slightly acidic on the palate. Finishes with a yeasty/bready, somewhat alcoholic zest. The alcohol becomes more present as the beer warms up. At 10.5% alcohol by volume, this is quite a commitment if you purchase the 750ml bottle. Usually tripels are well-suited for a chilly autumn evening or as a wintertime nightcap, but I could enjoy Gulden Draak in the summertime as well with some spicy barbeque right off the grill.







#2. Columbus Brewing Company Barleywine (Ohio)

This latest offering from CBC was quite a surprise in a good way. CBC makes good beers, but I think they kind of play it safe. With this barleywine, they decided to swing for the fences. It pours a sunset orange in color. It is rather hoppy for a barleywine, like Stone Brewing Company's Old Guardian, but it is less sweet and more piney with its hoppiness. I got a lot of bitter orange and ruby red grapefruit on the palate, followed by a huge mango presence. It almost tastes like a hybrid of a double India pale ale and barleywine. The 10% alcohol is well hidden and the hoppiness gives it a crisp, refreshing finish.

#1. Goose Island Bourbon County Stout (Illinois)

Brewed especially to commemorate Goose Island's 1000th batch, the Bourbon County Stout is something to try before you die. If 1000 batches doesn't sound like much, most commercial breweries (including Goose Island) produce 310 gallons of beer per batch. The color of the stout is black like 10w-30 motor oil and pours with the same consistency. I describe the head as thick and its color is like saddle leather. Quite noticeable on the nose is the toffee-scented bourbon aroma. The entire batch was aged for five months in bourbon barrels, to impart the flavor of both oak and bourbon in the imperial stout. Also there is quite a bit of burnt marshmellow, campfire and vanilla on the nose. A bunch of licorice, vanilla, coal, dark chocolate, espresso and bourbon on the palate. It was like getting hit over the head with an iron frying pan with flavor. This Goose Island brew is powerful, thick, yet velvety and sweet. I would best summarize the Bourbon County Stout by saying it is "like laying naked on a bearskin rug next to a roaring fire in the dead of winter" in a bottle. Not that I've ever done that...But with its alcohol somewhere in the 13%-14% range, Goose Island's Bourbon County Stout may encourage such naked acts of randomness and utter madness. Cheers!