Christmas no longer in July

Below is a brief review of several Christmas beers I collected for my what was suppose to be Christmas in July review but ended up taking longer. Those that enjoy a good taste sensation know its about the flavour but my wife does not drink and she might think I am a drunk if I tried them all in July. So here it is Christmas eve and here is my Christmas beer review. Understand that some breweries change the formula some each year but at least it gives you an idea of what breweries are able to brew something worth trying. This way you get a head start on preparing your winter shopping list even if its for next year.:


Lakefront brewery brings us a treat for the holidays Holiday Spice lager beer Cinnamon clove orange and honey apparently if you bring them together the holidays will come. This is one of the better gifts from the winter holidays. If you are lacking in holiday spirit then try this holiday beer.
Official specs:

9.4%ALC/VOL

Our version of a winter warmer: brewed with cinnamon, orange zest, clove and generous amounts of honey. Pours a deep amber to ruby color with an off-white head. Aromas are fruity and spicy, with a slight floral undertone from the lager yeast. The flavor is smooth, full and spicy, balanced by the bite of Mt. Hood hops and a substantial, warming alcohol character. This is a full bodied beer, making it a holiday taste sensation that will warm your bones on a cold winter night.

Great with holiday meals; really cuts through the richness of fatty meats like goose and beef roast. Also a nice treat on its own…try sipping our Holiday Spice Lager by the fire on a cold Wisconsin evening and create joyful holiday memories that you'll hold on to.

Bells Christmas ale

One of the most malty Christmas beers I can currently recall the malt and the barley give this beer its flavour. I might find this a change as a regular beer but it does not capture the feeling or spirit of the holidays.

Christmas Ale

The basic inspiration for Bell's Christmas Ale was to create a sessionable holiday beer, using locally grown malt, which would stand apart from the array of spiced winter warmers that are typically introduced this time of year. In contrast to many other seasonals, Christmas Ale doesn't contain any spices: all of the dry, toasted notes & subtle toffee flavors come from the 100% Michigan-grown barley, custom malted by Briess Malting, while a blend of hops from Michigan & the Pacific Northwest lend earthy, herbal aromas. At 5.5% ABV, it stands as a smooth, highly drinkable beer intended to complement holiday menus, not overshadow them.

Alcohol by Volume:  5.5%
Original Gravity:  1.058
Shelf Life:  6 months
Dates Available:  Winter seasonal
Available Packages:  Bottle and draft

Anchor Brewing Merry Christmas Happy New Year 2011
Sometimes I might get chance to try a beer after its been closed out as it were this would be one of those. This is the 2011 version of anchors Christmas beer it is slightly past its available date still a good brew but mostly the taste of roasted malt some spices but more a winter warmer than a Christmas beer. Each year they feature a different tree on the label and so from an educational stand point it is good. If comparing beers to beers it is better than some but falls short of many.

Every year since 1975 the brewers of Anchor Steam® Beer have brewed a distinctive and unique Christmas Ale, which is available from early November to mid-January. The Ale’s recipe is different every year—as is the tree on the label—but the intent with which we offer it remains the same: joy and celebration of the newness of life. Since ancient times, trees have symbolized the winter solstice when the earth, with its seasons, appears born anew. 

ABV=5.5%

Rogue Santa's private selection
What can I say about this brew. Like the one above it is malty maybe even more so. As a beer to drink a few of, that has sufficient taste to stand up against spicy food for example. It is tolerable maybe even ok great it is not but it's also not bud light so lets give it that, and in the generouse nature of the season move on.

Santa's Private Reserve

tasting notes awards & history

Style: Red Ale FOOD PAIRING: Beef,Pork

Tasting Notes: A double hopped Red Ale, reddish in color with a roasty, malty flavor and a well balanced spruce finish.

12 Ingredients: 2 Row, Munich, C15, C40, C75 and Rogue Farms Dare™ & Risk™ Malts; Rogue Farms Newport™, Rebel™ & Freedom™ Hops; Free Range Coastal Water and Pacman Yeast

Our Snowflakes Glisten in the dark!

22oz Bottle, 12oz Bottle & 6-pack / 13° Plato / 65 IBU / 73.1 AA / 26.75° Lovibond

6% ABV

Anderson Valley brewing offers up Winter solstice seasonal ale
This was a nice flavour that although it did not over power you with the feeling of Christmas it did make me think winter could be a little more bearable with a few of these to pass the time with. it mentions toffee spice and caramel tease well I enjoyed being teased!

official word:

Winter Solstice

Winter Solstice® is our take on the classic style of “winter warmer.” Boasting a deep amber hue and rich mouthfeel, its creamy finish will lift your spirits. Hints of toffee, spice, and caramel tease the senses making this the perfect ale to share with friends and family during the cold days and long nights of winter. FOOD PAIRINGS:
Roasted almonds, candied yams, baked spiral ham, pumpkin pie
CHEESE PAIRING:
Brie, Aged Cheddar
GLASSWARE:
Pint Glass 
ALC/VOL:
6.9%
BITTERNESS:
6 IBU
MALTS:
Pale Two-Row, Crystal (40L and 80L), Munich (20L)
HOPS:
Northern Brewer, Liberty

AVAILABILTY:
September-February: Draft, 22oz & 12oz bottles, 12oz can

Troegs Mad Elf Ale

I had heard great things about this usually this is a recipe for disaster. I go into it expecting lots come out very disappointed. This time however I very much enjoyed it. I will not pretend that the cherry Honey and chocolate leapt out to me but I will say it excited my palate in a way that whiskey often does. It's high ABV might have had something to do with this I don't know. Ask me if I would drink it again I would say a resounding yes. Sadly this was a one of a kind at least till next winter.

Official word:

Tröegs Mad Elf Ale

Alcohol by Volume: 11.0%

Hop Bitterness (IBUs): 15

Color: Ruby Red

Availability: Seasonal (October - December)

Malts: Pilsner, Munich, Chocolate

Hops: Saaz, Hallertau

Yeast: Spicy Belgian

JuJu: Pennsylvania Honey, Sweet and Sour Cherries

Seasonal Release (Mid October - December)

The Mad Elf is a cheerful creation to warm your heart and enlighten your tongue. The combination of cherries, honey, and chocolate malts delivers gentle fruits and subtle spices. Fermented and aged with a unique yeast, this ruby red beer has significant warming strength that underlies the pleasant character of this intriguing yet delicious Ale. The Mad Elf is a jolly and delicious beer for the holidays.

Serving Suggestions:

Temp: 50-55° F | Glassware: Chalice or Tulip

Mt Carmel
Winter Ale

Its not Christmas let's see if it feels like it when you drink this....
Yes!
I will not claim that the sound of jingle bells can be heard but, tastes that remind you of some of the winter holidays taste sensations can be found in this bottle. You might even do a double take to see if the tree lights are plugged in. All joking aside here is the official word:

This festive ale calls to mind the holiday season with scents of spruce and ginger, mingling with flavors of orange-spiced bread, perfectly complementing a frosty evening.

OG

1.067

SRM

21.9

IBU's

36.8

Alc.

8%

Ok this was what I pulled from the fridge for my Christmas eve review. NOT BY BEST CHOICE EVER.

Brooklyn Brand Winter Ale

As a dark beer it was ok not a favourite but decent. However this Brews name suggests it as something more it was not. As a Christmas or Winter beer this was severely lacking.
Now the official word.......

BROOKLYN WINTER ALE

When the days grow short and the beach recedes into our dreams, we need a very nice beer to get us through the long winter. Based on the satisfying malty ales of blustery Scotland, Brooklyn Winter Ale will have you looking on the bright side of things. Rich Scottish malts bring deep bready flavors to a beer with a full copper color, a round, smooth palate, and brisk hopping that pulls the sweet malts into balance. See - things are looking up already!

Style: Scottish-style Ale
Malts: Scottish Floor-malted Maris Otter, English crystal malts, Belgian Aromatic malt, American Roasted malts, American oats
Hops: Willamette
Alcohol by Volume: 6.1%
IBUs: 25
Original Gravity: 16.5° Plato
Calories: 205
Food Pairings: Brooklyn Winter Ale is great with robust winter foods such as stews, steaks, lamb, game, duck, pork, barbecue, and it's a very nice match for a wide variety of fine cheeses, particularly farmhouse cheddar, Stilton, Gruyere and sheep’s milk cheeses. And should you decide to enjoy a cigar in your favorite armchair in front of the fireplace, this beer will play along very nicely.
Availability: November-March
Format: 15.5 gal kegs; 5.2 gal kegs; 24/12oz bottles

Well as Christmas approaches I will leave you to try these or any of the many Christmas/ winter brews.

Tomorrow will offer many taste sensations so until I taste again I bid You peace and wish you a Merry Christmas.

A beautiful day not too hot not too cold. So cook out time. For breakfast johnsonville grillers brat-burger. Maybe I will review in more detail later for now I will say that don't get distracted when cooking these. Still despite being overcooked on one side it was still  and moist.

For lunch eckrich hot dog sauteed onions and heinz ketchup on a kaiser bun.

A cold beverage for a cookout why not blast Blueberry pomegranate by colt 45.
Well that depends on your tolerance for sugar this is very sweet with artificial flavours.
 I have had other blast products this is defenitely not my favourite.
Now it's dinner time Steak awaits with grilled asparagus and corn fresh air made it taste even better.
Then some noodles with a pace and cheese sauce. GREAT MEAL great day sun and food with refreshments.

Kona Brewing company KOKO BROWN

The first Kona Brewery I tried was Longboard Island Lager I had this on draught and was very under impressed. When it ran out it was replaced by Big Wave Golden Ale. Big wave was better offering a malt and hops flavour. The best was yet to follow koko brown is the best of the kona brewery beers I have the good fortune to try. I tried it first on draught and due to the great experience I had drinking it on draught, I purchased it in bottles, when I saw it in the local krogers. With its malt  and roasted cococonut flavours it hits my tastebuds in all the right places. Yes it tastes better on draught than in a bottle but either version tasted very enjoyable.

Castaway IPA I have my sights set on you...!

Below the official word from Kona so until I taste again I bid you peace.

Koko Brown

A Nut Brown Worth Cracking

Is there anything more iconic of the lush tropics than the coconut? The delicious heart of this island treasure has a nutty, toffee flavor and aroma that sends you straight to the beaches of Paradise. Kick back with a Koko Brown, brewed with real toasted coconut, and savor the mahogany color and smooth, roasty malt taste. Island-only beer in 2014

BITTERNESS:

26.7 IBU

ALCOHOL BY VOLUME:

5.5%

ORIGINAL GRAVITY:

13.69° P

MALTS:

PALE (PREMIUM 2-ROW), DARK CHOCOLATE MALT, AROMATIC, VICTORY

HOPS:

CASCADE, WILLAMETTE, MILLENNIUM

Hong Kong Buffet and king cobra

Today the family, minus my oldest daughter, decided to go out for our, I guess you would say, main meal, to the local chinese buffet. The Hong Kong Buffet to be precise. I had not yet eaten, and since it was almost three p.m. I was, to say the least, hungry. The first plate was some fried rice, General Tso chicken (although I included several pieces of this almost everything else was just a taste sensation or in other words just enough to taste it), stir fried shrimp, some fish, pepper steak, and the thing they do with fake lobster and a mayonnaise type sauce. I also fit on some mussels.
The next plate was more chicken based: French chicken, ma la chicken, and sesame chicken. I also had an egg roll, some spinach with cheese, some green beans,and some crab Rangoons, (Very tasty. If you've never tried them, I recommend you do.), finishing the plate with stuffed mushrooms.
   I then had a bowl of soup, hot and sour of course. (Pretty much my favourite chinese soup.) I sprinkled some chopped green onion, pork, and noodles on it since, as my family will be the first to tell you, I like to turn soup into a solid.
  My dessert  consisted of a final piece of General Tso, with fried rice, a Chinese donut, some various bits of cake and pastries, stuffed with an almost, but unfortunately not, cream filling. I also had some fruit: mandarin oranges and lychee and a small piece of red Jelly, or jello as Americans call it.I  discovered years ago that  Chinese restaurants are some of the best places to get  jelly since most regular American buffets make  it too watery. I did a small serving of vanilla/chocolate twist ice cream with multi coloured sprinkles.
  Anytime they are available when I go to a Chinese buffet I finish the meal off with almond cookies, and today was no exception. As I discussed with my wife on the way from the restaurant, it might be Freudian, since my mother used to make congress tarts that had a similar flavour .
It would, as you see, take too long to give a detailed review of each and every item. So I will do this more in block fashion. Everything I mentioned above was very tasty, (My hunger, I am sure, affected my judgement.), with the following exceptions. The fish, as is often the case on a buffet, was very low on taste and obviously overcooked. The fake lobster and mayonnaise dish, usually a favourite, was apparently not popular today, and tasted like it had been up there for a long time. The egg roll was, even when dipped in a good Chinese mustard, bland. The Chinese donut was ok but  VERY greasy tasting. The pastries, as I mentioned, looked like they were filled with cream, and what they  had in them was definitely better than Boston cream (My description of Boston cream is: it's not from Boston and its not cream.), Anytime you can stuff a pastry, such as an eclair, with real whipped cream I recommend it. Anything else is at best, second best.
  So the food reviewed briefly we now get to the next part of the post the King Cobra.
If you eat Chinese there is a free bonus that comes with the meal, other than the cliche' part of being hungry twenty minutes later. ( By the way, after all of the above, hunger took 6-7 hours to resurface.) I am talking about the effect of all of that sodium. Yes, you get a powerful thirst. I drank about four glasses of water at the restaurant and a couple since I got home, but thirst still 
haunts me, so time to taste the King Cobra.


Why King Cobra? Well, it's cheap, and really does not taste that bad. Sorry to offend beer tasters everywhere, but it is flavourful, unlike Budweiser and Budlight. I would not choose this over almost any craft beer, but over a lot of American domestics it more than holds  its own.
I also added some Vernors ginger ale. 

This makes for a slight twist on a British drink that Americans are now trying to emulate, called  shandy. Real shandy is a decent flavoured beer and British lemonade, which more closely resembles sprite. It's a way to enjoy a beer sensation with more liquid and less alcohol and a more refreshing flavour.Well since the chinese meal and the malt liquor make up almost every taste sensation of the day I guess today is covered. So until I taste again I bid you peace!

Samuel Adams Harvest Pumpkin Ale review

It is 72 degrees according to the computer, hotter according to my body. I am sat in front of a fan eating a quesadilla I made from spinach pesto tortillas and fake beef,  onion powder, salsa, and of course Mexican style cheese. Edible enough, but not my best creation. I tried one, subbing  refried beans for the fake beef.It was very messy, but ok. So, what to wash it down with? Samuel Adams Harvest Pumpkin Ale.Not a traditional paring.The Sam Adams website would have you believe that oyster and pumpkin souffle, or marinara would be a better paring.  They do mention pesto, so I guess this could count. Anyway, the spices, such as ginger, cinnamon, and nutmeg seem to give the beer a good flavour, and  they did not disagree with my weird meal.The beer is one I would be prepared to drink again and maybe, as they say, it would be "perfect for  the crisper days of fall." I don't think it was imperfect for July either!!! Below is the official description of the beer. Until I taste again I bid you peace.

Harvest Pumpkin Ale

Real pumpkin & warming spices like ginger, cinnamon & nutmeg give this brew a smooth, hearty, and inviting character perfect for the crisper days of fall.

                                 HOP VARIETIES

East Kent Goldings and Fuggles

MALT VARIETIES

Samuel Adams two-row pale malt blend, Caramel 60, Special B, and smoked malt

YEAST STRAIN

Top-fermenting Ale

COLOR

Dark reddish amber, SRM: 33

SPECIAL INGREDIENTS

Real pumpkin, cinnamon, ginger, nutmeg & allspice

ALC. BY VOL/WT

5.7% ABV - 4.4% ABW

IBUs

14

CAL PER SERVING

199

AVAILABILITY

Seasonal

The Tops steakhouse

The day of my birthday has long since past. The review is still accurate.
 We headed towards Columbus Ohio. Since we were at this point very hungry, and I was not sure what the supper club would have to offer that would meet my vegetarian families tastes, (plus they don't open till 5pm on Sundays),when the suggestion of doing lunch at a new Indian restaurant, and then doing the supper club later came up, I eagerly agreed.
In hindsight, not, perhaps, the best choice of the day. But I like to try new experiences, so I guess it was that.
The new restaurant  was Kohinoor (www.kohinoorindiancuisine.com). The decor was westernized American. Still, nice surroundings.

The food (and to be fair we only ordered the lunch buffet.) was also westernized or at least toned down from Indian food's more interesting and flavourful side.

Yes it was edible, but boring. The family agreed it would not be near the top of our list of places to re-visit.
 Fortunately, after some time passed shopping, we gained back our hunger, ready to have another go at eating and having fun. So a call  ahead to The Top supper club revealed that reservations were available.

At the time of year we went the snow lay fairly heavily on the ground, and although some attempt earlier had been made to clean a path to the restaurant, by the time we arrived the weather had managed to recover the sidewalks,leaving some areas slippery.

 I went ahead of the family, partly to check the restaurant out, and partly to find the restroom. I was not greeted on my way in, so I located the restroom, and upon my return waited by the door. Still no one came to greet me. A minute or two later the family came in, and shortly after we were greeted by a smartly dressed and friendly hostess or manager,(It was hard to be sure which.), and our reservation was confirmed. We were then sat at our awaiting table.  

The table was fairly central in the dining area and afforded us a nice view of the fireplace and the bar which was to my left as I entered the restaurant.

The menu was a very large one sheet. Due to the size of the menu and the cozy but  somewhat limited space in the restaurant a freak accident occurred. My daughter moved the menu and managed to slice the top of the water glass next to her. The area was cleaned up quietly and efficiently. Keeping any embarrassment from the situation to a minimum.

The restaurant was, as it described itself " a 1950s supper club " It was dark but in a pleasant atmospheric way. The feeling was somewhat like you had stepped back in time. You could not help but wonder what deals had been made at these tables. 

Dinner was begun with salads and appetizers. (My family ate these as a large part of their meal.)  A very popular item was the Top Mac & Cheese. I am delighted to say I did not partake in this, since mac & cheese is one of my least favourite things.My oldest daughter had Au Gratin potatoes. She seemed to enjoy these, but not as much as the mac &  cheese, which my wife and youngest shared, each believing the other ate more than half. I remain neutral on the whole debate.

I, for my sins, had fried oysters. To say they were cooked to perfection and tasted fantastic is to say the Beatles played music. (It does not do full justice) The Oysters were served with both lemon and a dipping sauce.

 We also got onion rings. They were very good, but I have had at least as good if not better.  But keep in mind I have eaten a lot of onion rings at many different locations.

The main reason for going was not the Columbus Brewery IPA,(which was good, though I have had many better IPA's before and since.), nor the onion rings or the fantastic oysters, which were so good I have tried, without success, to emulate them at home. The thing that severely limited our selection of places to eat on a Sunday was the Prime Rib. I have, like with the onion rings, eaten Prime Rib at many different locations. Such as the place in Marysville that everyone there raved about; time was ultimately the biggest food critic of the place, since shortly after I ate there it went out of business (I gave it a description comparing it to something that you could and should use instead of as food as an item to repair worn shoes).

Others, such as the hotel in Fort Wayne Indiana, with all you can eat prime rib, or the steak house I used to work for in Marion, Ohio,called Michaels, receive  great praise and are a standard that other places are expected to live up to. The top managed to accomplish this standard. The Prime rib was not only cooked as requested but was tender and extremely tasty with appropriate accessories available. Things such as horseradish and mushrooms and onions and a well prepared baked potato.

Sorry that neither photo of the prime does it justice, truth told My mind was more focused on eating than on photography MMMMM GOOD!

We passed on dessert, since one awaited me at home in the form of cake. As you can see in the exit photos it had not warmed up much as we left but who cared a fine meal with family gives you a warm glow inside.

As to the cake, delicious.

Steak and Kidney Pie Wars

When I was in England and it was my birthday, the one thing I would consistently ask for, other than a   hasselblad,

was steak and kidney pie. Usually this had to be Fray Bentos.

Now the before cooked image does not do justice to what is about to  follow

After the top of the tin is removed the bottom serves as the baking pan. Preheat the oven, (Yes Tammy, that would include you, if you ever followed directions.), place pie on a baking sheet. Sit back and enjoy the delicious aroma as the pie crust cooks to a golden brown.

Now since it was my birthday month I did break out one of these delicious pies, but I also did a sort of homemade version using Princess steak and kidney pie filling.

I used American style biscuits for the crust: Grands Flaky Layers Butter Tastin Biscuits. The crust was good, but the filling left a lot to be desired. Unlike the Fray Bentos, Princess, as I was forced to recall, had less meat and less fantastic flavour. So in the Princess vs. Fray Bentos challenge The Princess was flattened.

Just as a foot note to any of my wonderful sisters who happen to visit and or find other ways to get steak and kidney to me Fray Bentos is king! LONG LIVE THE KING!!!

Elder Betty, Coffee Crisp, and Violet Crumble

  The following several posts are late in being posted. Other things took over and the post was stalled until my family convinced me I had truly been remiss.
February birthday celebration continues, with Elder Betty from Mad Hatter.

This beer has a good flavour that does justice to its name. The elderberry flavour complements the flavour of the beer. Not a heavy or strong flavour but an enjoyable one.

I also tasted  a couple of my Christmas gifts. The first, Coffee Crisp, is one of my wifes favourites. (Which shows how giving she can be) It is, however, confusing that she likes it, since its pleasent coffee flavour would normally have her spitting it out. She hates coffee.

Anyway a nice mild coffee flavour, with a crisp wafer, surrounded in a nice thin layer of chocolate. MMM...good.

Finally Violet Crumble, made by Nestle in Australia, a poor imitation of Crunchie bars, which I love. You might think by saying this I am saying I don't like Violet Crumble. Well, you would be wrong. I very much enjoyed this.It's just that I like Crunchie more.

Something interesting I did find with this, and several other chocolate/candy items: the recipe changes from country to country. England offers the best version. Australia's is still good, but not as good. And least favourite is Canada, where things like bicarbonate of soda can clearly be tasted in items like Crunchie bars. Normally it is either not present or very subtle.

Happy Birthday month to me. (Although this shows Pacific time for some reason, where I am it is February).
 I came up with a theory a few years ago. let me know by the comments section if this makes sense to you. OK, here goes.

When you are young you have a birthday. After all, according to the actuary tables, the younger you are the longer you are likely to live (I know.No guarantees.This is just probability)After you have lived into your twenties you should probably celebrate your birthday for the equivalent of a weekend. If, as the saying goes, God's willing and the creek don't rise, you make it to your forties, celebrate for a week. (Why not? You earned it). Well, I made it to fifty last year, so a month of celebration is a more appropriate reward. After all, who knows how many birthdays lie ahead? 

With the cheery part in mind,ie celebrating my birthday month,let the party begin.

Tonight we start with an item that my oldest daughter recommended whilst we were on a three hour saunter around the grocery store.

Skinny sticks, (multi grain sweet onion). She described them as hipster onion rings.

First observation is they are nice and crisp.The flavour is good, but sadly more subtle than I would like. The sticks are square but hollow in the middle, meaning they fool me into thinking I am eating more than I am, so maybe I won't feel the need to eat as many. I keep dipping in for more so they can't be too bad. Would I buy them again?Yes, if the price is right, They remind me of some kind of corn stick snack I had in England when I was younger. Can't recall the name. Below are the official details. They did make me thirsty, so below is a quick review of  O'Fallon cherry chocolate beer.

  Multi-Grain
Sweet Onion

(Case of 12)

Hi, I’m a Skinny! I am a multi-grain based stick that’s perfect for guilt free snacking.
I’m loaded with all kinds of grains (whole ground corn, rice, oat flour, and barley). With just the right amount of sweet onion taste, I’m fat on flavor, but I won’t make the scales or your skinny jeans a scary thought.

• All natural
• 40% less fat than potato chips
• 15g of Whole grains per serving
• Non-GMO ingredients 

O’Fallon Cherry Chocolate Beer

 A lot lighter in colour than some chocolate beers. It has a bubbly head. The chocolate and the cherry are definetly present, though I would like both, especially the cherry, to be slightly more pronounced.Still, tasty and a nice change. Wet my whistle after those skinny sticks. Official word on beer below.

Well if time permits I will review a lot of taste sensations this month since tasting is what I like to do to celebrate.

A dark wheat beer that tastes like a chocolate covered cherry…only better! Available December1.
Style: Dark Wheat Alcohol: 5.7% ABV Bitterness: 10 IBUs Color: 13.3 SRM Grain: Pale, White Wheat, Caramel 40L, Chocolate Hops:Cluster

Mendocino Brewery Eye of the Hawk Ale

  Mendocino Brewery brings us the Eye of the Hawk,a fairly full flavoured beer Other reviews on this beer will tell you about its lacing, its head, its body, but to me flavour is king. This I would say was a lady in waiting in the royal court, but not royalty. Still, well worth drinking. Not, as one review described it, something that they poured the rest of away. What a waste. Well, here is the official word, so until I taste again I bid you peace.

  Eye of the Hawk is an excellent, rich bodied ale that is brewed to perfection. "Eye" is coppery reddish-amber in color and its unique taste is the result of a judicious mix of caramel and pale malted barley, balanced with Cluster, Cascade and Saaz hops. This gives the Eye its luxurious flavor, substantial mouth-feel and that slightly dry finish. Eye of the Hawk has garnered a cult following that is enviable.
Category American-style strong AleType handcrafted ABV 8.%

Fox Barrel Pear Cider

  English Pride, English Perry. I am proud to say I am English American. The question with this review is, am I proud Fox Barrel is English?
Today I am trying a tin, or can to Americans, of Fox Barrel imported pear cider.It's ok but it is not special. I prefer a sweet apple cider. This is ok, but slightly dry. I was a fan of Woodpecker and Bulmers cider.So try this, but, if like me, you like sweet cider, try Woodpeckers and Bulmers. Now the official specs, So until I taste again I bid you peace.


100% Made In England. 100% pressed and naturally fermented in England. Made with only premium pears, smoothed with pure pear juice. No added flavors, colorants, malt, spirit or apple alcohols. No sorbate or benzoate preservatives.
100% Pearfection. A truly sessionable, classic English medium-dry natural Perry. Juicy, fresh, medium-bodied, with a subtle citrus zing and a long natural pear finish.

100% English Supeariorty. 5.3% ABV.
Slightly cloudy and alive with natural pear flavors and complexity. Lightly sparkling, fresh straw in appearance with a natural semi-brilliance. In 4-pack cans with our unique middle “pick-and-go” band. With an easy pick handle it also means,
no splaying or damage associated with traditional top plastic ring holder.

Goose Island Sixth Day Ale

  On the sixth day my Goose Island brought to me...
...Sixth Day, a festive brown ale, Goose Island proclaim. They are correct. A brown ale with a tasty, festive twist. If you are like me, not eager to let go of the festive season, grab a bottle, look at the snow, and turn the Christmas lights back on. After all, it can't be Christmas everyday, but a taste of Christmas could do no harm.
I enjoyed it. See if you do.Below official specs, and until I taste again I bid you peace.

Brewer's Notes:

Every year to celebrate the holiday season, we brew up our Sixth Day, and with each year we change the recipe slightly so that you have something special to look forward to.

Recipe Information:

Style: Brown Ale
Alcohol by Volume: 8.3
International Bitterness Units: 55
Color: Auburn
Hops: Pilgrim, English Golding, Celeia
Malt: Special Pale, 2-Row, Bonlander Munich

Serving Suggestions:

Preferred Glass: Nonic
Food Pairings: Ham, Turkey, Lamb
Cheese Pairings: Aged Gouda, Dry Jack
Cellaring Notes: 180 days

Availability:

Seasonal (October - December)
Bottles: 6pks
Draft: 1/2bbl (IL & OH only)