Tonight's beer: Founders Dirty Bastard
Dark-ish bread, toast, caramel, with hints of peat and smoke; grassy-earthy bitterness rises up alongside. Some dried/candied fruits lingering in the background, with whiskey-ish touches of vanilla, spice, and maybe butter. Never does dry all the way out.
Mouthfeel is bready-chewy and a little sticky, with decent gentle carbonation. Kinda round, tending toward juicy. A little prickle and burn, but booze is very subtle for 8.5% ABV. A touch drying toward the finish, more on the side of filling/satisfying than refreshing.
The boundaries of beer styles are often porous; this beer lies on the border between Wee Heavy and Barleywine. It's awfully bitter for a Scotch Ale (there are many reasons the Scots didn't use much in the way of hops). It's a nice beer that—especially when fresh—I'd be more inclined to call an English-style barleywine. Intense, complex, integrated, and all-a-that. Yummy.
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| Founders Dirty Bastard |
Dark-ish bread, toast, caramel, with hints of peat and smoke; grassy-earthy bitterness rises up alongside. Some dried/candied fruits lingering in the background, with whiskey-ish touches of vanilla, spice, and maybe butter. Never does dry all the way out.
Mouthfeel is bready-chewy and a little sticky, with decent gentle carbonation. Kinda round, tending toward juicy. A little prickle and burn, but booze is very subtle for 8.5% ABV. A touch drying toward the finish, more on the side of filling/satisfying than refreshing.
The boundaries of beer styles are often porous; this beer lies on the border between Wee Heavy and Barleywine. It's awfully bitter for a Scotch Ale (there are many reasons the Scots didn't use much in the way of hops). It's a nice beer that—especially when fresh—I'd be more inclined to call an English-style barleywine. Intense, complex, integrated, and all-a-that. Yummy.
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