On the beer menu for us (there was more but I tend to stay with the good stuff if it's being poured for free) was:
We started with the Oude Tart since we already bought 6 bottles (our limit in the reserve plus they only made 2600 bottles of it) and hoped it was good. We weren't disappointed. It's a Flander's Oud Bruin Style and 7.5%. It is also aged 18 months in Cabernet barrels. It's a beautiful clear copper brick red color. It had a light cherry aroma, a hint of funk and lots of wood. It was a strong sour at first that fades into a delightful sweetness, very complex! This is the type of sour I truly enjoy. It is a bit reminiscent of Rodenbach Grand Cru, which we just had at our Belgian Beer and Cheese Pairing meetup.
Next up was the Hottenroth Berliner Weisse, which I wasn't that familiar with. It's a Berliner Weissbier and only 3.10%. It poured a bright yellow. It smelled a bit funky, Brett, not too tart but with a bit of lemon. It tasted like sour lemons, green apples then turns to yeast. It is very light and I learned from some fabulous East Bayers that it is meant to be drunk with sweeten syrups, which I would love to try sometime.
Brian Yaeger) !
1- Papier Rye-aged in whiskey barrels, lots of oak, smokey, full bodied, smooth whiskey, vanilla, malt and brown sugar. This one definitely seemed the smoothest out of the 3.
2- Papier Brandy- aged in brandy barrels, boozy brandy, dark oak, raisins, molasses, caramel, malt.
3-Papier Bourbon- aged in bourbon barrels, vanilla, caramel, sweet malt, bourbon, brown sugar. This one did not seem as complex as the other two and seemed to be a little bit past it's prime- at least when you are trying all 4 at once. They all age differently anyway.
4-Papier-25% whiskey barrel aged & 75% oak aged, dark fruits, prune, caramel, sweet raisins, toffee, malt. Definitely lighter then the last 3 but better than I had anticipated. Glad we have at least 1 bottle of this in our reserve.
SO on that note, we went back to try some 'home-made' blends that they were serving:
Sour Beaver- which was 1/2 the Oude Tart and 1/2 the Dirty Beaver Juice.
Two Hookers- 1/2 Two Turtle Doves and 1/2 Dirty Beaver Juice.
They were both pretty good. Obviously the Sour Beaver was more sour while the 2 Hookers was a bit more malty and caramel. It was a nice idea that I never think about doing, even though Black and Tans are the most obvious thing. I might just start doing more of these blends on my own.
On a side note, we obviously have the 2 Turtle Doves on its own as well, but I have written so much praise on this beer before. We also had some Partridge in A Pear Tree, which again I have written about both beers- here. It actually was a bit better than the last time I tried it. Still not sure if that's going to age 12 years though.
Last but not least was the 'great pouring' of Black Tuesday. It's an Imperial Stout and 19.5%! It poured pitch black, hence the name, and smelled of: vanilla, dark chocolate, malt and bourbon. It tasted like molasses, brown sugar, chocolate malt, prunes, raisins, espresso, slight anise and an oaky bourbon finish, which actually wasn't that strong of an alcohol burn considering it's 19.5%! All in all, it was delicious.
So my top 3?
1-Black Tuesday ties with Dirty Beaver Juice Weekend
2- Papier Rye
3- Oude Tart
All in all, it was a fabulous weekend of drinking rare beer. We met some great new SF area friends as well. I look forward to our 'special releases' that we get 1st dips on for being members!