Boulevard Imperial Pilsner

Boulevard Imperial Pilsner
Boulevard Imperial Pilsner

Over the weekend, I had the chance to try one of Boulevard’s newest offering, the collaboration with Orval’s Brewmaster, Jean Marie Rock.

It was very clear and had a light, fluffy head.  It was a very smooth drinking beer.  Even though it was a pilsner, it was very caramely and sweet.  I have to admit, this was a deliciously simple beer.

Have you tried the Imperial Pilsner?  What did you think?

Boulevard Dark Truth Stout

Dark Truth Stout
Dark Truth Stout

Last night, I tried the Dark Truth Stout from Boulevard Brewing.

Because I like the other Boulevard Smokestack beers, I was excited to try this installment.

It poured night-black, and had a nice fluffy dark head, and had a sweet, cocoa-like aroma.

With the first taste, it had a lot of complexity, but I could make out chocolate, with a slight espresso taste.  The Belgian yeast also gave it a plum-like flavor. It was rich and velvety, and had a smooth mouthfeel.

Have you tried the Dark Truth Stout?  What did you think?

Great River Brewing Dirty Blonde

Dirty Blonde
Dirty Blonde

I had a chance to try Great River Brewery‘s Dirty Blonde tonight as Old Capitol Brew Works.

At first, it had a smoky scent and was slightly hazy.  Upon tasting, it was very fruity, almost like Juicy Fruit gum, and a bit of citrus, and not much bitterness.  The carbonation gave the beer a bit of bite, and allowed the beer to have a nice clean finish.  It was a very light and refreshing beer that I could have many of this summer.

Have you tried the Dirty Blonde from Great River Brewery?  Let us know what you think!

Dogfish Head Midas Touch

Midas Touch
Midas Touch

Another beer by Dogfish Head that should soon be in an Iowa store near you, thanks to SF 2088, is Midas Touch.  From their website:

It is an ancient Turkish recipe using the original ingredients from the 2700 year old drinking vessels discovered in the tomb of King Midas.

The beer includes as ingredients barley, honey, muscat grapes, and saffron .  Other than being slightly carbonated, this beer doesn’t remind me much of a beer.  Instead, it seems to be similar to a white wine blended with a bit of a mead .  As a matter of fact, it took three of these on different occasions to begin to pin down the complexity of the drink.

It has a sweet smell, with hints of honey.  The taste is of honey and white wine, and leaves an aftertaste of white wine.  I can faintly make out the barley, but it’s hardly noticeable.  Being 9% ABV, it warms as it goes down.  The carbonation makes it nice and refreshing.  I think this would be a nice drink to ease your wine-drinking friends into beer.

Have you tried Midas Touch?  What did you think?

What is Dry-Hopping?


If you’ve been trying beer for a while, you may have heard the term “dry-hopping”, but what is dry-hopping, and how does it affect your beer?

Let’s discuss hops.  In the beginning of beer, hops were not the primary bittering agent or preservative.  Instead, other ingredients were used, including a mixture of herbs called gruit that was regulated by rulers, and was taxed heavily.

After some time of being excessively taxed, brewers began to look for other additives that would allow them to preserve and balance the beer without the excessive taxation of gruit.  That’s when hops were discovered for use in beer.  Initially, they were added mainly as a preservative, and were used in styles such as Pale Ales and India Pale Ales.  Also, at the same time, beer drinkers began to like the hop flavor and aroma, and brewers began to use hops exclusively, and even began adding hops during other parts of the brewing process to enhance the flavor and aroma.

Fast forward about a hundred years, when beer-lovers in America started enjoying these hop-accentuated styles.  After some time, we loved the flavor and aroma of hops so much, we expanded the use in hops even further.

Normally, hops are used in the brewing process during the boiling of the liquid, also known as wort (pronounced wert), to balance the flavor, so the finished beer is not overly sweet.  After the wort has been boiled, it is cooled, and the yeast is added to convert the wort into beer.

The idea of dry-hopping is to enhance the hop flavor and aroma of the finished beer.  Because the oils in the hop cone are volatile, the aroma tends to boil off during the boiling of the wort, and escape from the fermentation vessel when carbon dioxide is created and released.  By the time the beer is finished, there is still some aroma left, but to enhance this, brewers add hops to the finished beer.  This allows the hop oils to saturate the beer, and improve the finished hop aroma and flavor.

What types of beer styles are usually dry-hopped?  As just mentioned, Pale Ales and India Pale Ales are the usual suspects, but any time the brewer wants to enhance the hop flavor and aroma, dry-hopping is used.  Some of my favorites include Saisons and a few Irish Red Ales .

Personally, I recently created an IPA, and dry-hopped using Simcoe hops.  It ended up being my most hop fragrant home-brewed beer to date, and I can’t say enough great things about dry-hopping!

So, the next time you see that a certain beer is “dry-hopped”, you now know that you should expect to have a great flowery/citrusy/floral hop aroma and flavor to enhance your beer.

Now that you are an expert on dry-hopping, what’s your favorite dry-hopped beer?