While on vacation this week in the Outer Banks, it was imperative that I picked up a 6 pack of something from NC, to sample the local flavor. I accompanied my sister and her friends on a beer run to the local Brew Thru and asked the attendant about local beer. After telling me that their best local beer was out, she pulled out the micro list and showed me where the NC beers were on it. As a fan of English ales, Highland Brewing’s Gaelic Ale seemed a logical choice.

Out of Asheville, NC, Highland seems to be a respected brewery. With a few seasonals that sounded interesting and 5 year round brews, Gaelic Ale is their lead beer. Here are my notes:

Appearance:
thepaintedman rates this:

Pours a deep amber color with great clarity and a slight reddish tint. There is a small, creamy head that is maintained throughout.

Aroma:
thepaintedman rates this:

Here’s where I am a bit disappointed, as despite there being nothing unpleasant about the aroma… there is nothing really pleasant either. There is some faint malt aroma, but it is little to none.

Flavor:
thepaintedman rates this:

The flavor is full… and quite tasty at that. American hops varieties are noticeable, specifically cascade and chinook. This is a beer where you can identify quite easily that the prominent hops flavor is American. There is a moderate malt quality and a somewhat bitter finish. The flavor could be compared to some ESBs and Reds, but is something of its own.

Palate/Mouthfeel:
thepaintedman rates this:

While there is some sweetness to the flavor, the palate is quite dry. As noted above, there is a dry, hoppy finish. This creates a slight aftertaste, not altogether undesirable, but not fantastic either. There is a lot of body, without the beer being too heavy or thick.

Overall Rating:
thepaintedman rates this:

Overall, my first dive in NC’s beers was a positive and promising experience. Gaelic Ale is a solid session beer and only loses some points due to the lack of any discernible aroma (note that while little to no smell may be somewhat intentional, I like a good aroma to my beer). At 5.8% ABV, this American amber/red style is no pushover, but it won’t house you after just a beer or two.

Great Brewer’s says this of Stoudt’s Blonde Double MaiBock:

A rich, full bodied, deep golden-blonde lager. Stoudt’s version of the German classic style is brewed with the finest 2-row malt and a subtle amount of noble hops.

Whether you call it maibock or helles bock or just about anything else, this is a fantastic beer.

Appearance:
thepaintedman rates this:

This is a near perfect helles bock, as far as looks go. It has a deep gold color, beautiful clarity, and a thick, creamy, white head… just as the style notes in the BJCP Style Guidelines say it should.

Aroma:
thepaintedman rates this:

The malt aroma could be more prominent, but is certainly not mild. There is no diacetyl or fruity aroma, which is good. Also, there is virtually no hop aroma, which is appropriate, but I’d prefer just a hint.

Flavor:
thepaintedman rates this:

The Pils malt is the unmistakable flavor in the beer. There is a noticeable, albeit mild to moderate hop bitterness. There is a dry finish to the beer, though it still goes down smooth.

Palate/Mouthfeel:
thepaintedman rates this:

This maibock is well carbonated and relatively creamy. It has a medium body and a very clean feel.

Overall Rating:
thepaintedman rates this:

One of my favorite Springtime beers. A refreshing and crisp beer with full flavor, Stoudt’s Double Blonde MaiBock is a must buy during the month or so it’s out each year. Unfortunately, it’s unlikely you’ll find a case until next April.

My favorite homebrew store just published their Spring newsletter.

Click here to download Keystone Homebrew’s Spring Newsletter The Summer one is on its way this weekend, as well.

Check out the store’s website while you’re at it.

In fact, go to the store… they experts at both locations can help you with all your needs from beginners on up.

To Brawl… definitely!

Yards describes Brawler as follows:

Boasting superior taste and champion flavor, the Brawler is crafted in the style of English session ales. This malt-forward, ruby colored ale is great for when you want to go a few rounds.

While I’m not so sure I’d call it “ruby” colored, I would agree that it is a malt-forward beer of superior taste and flavor. I poured my bottle (chilled for over a week in my fridge) into a regular pint glass. This was not my first taste of Brawler, but it was the first I had stopped to take notes on. Here are the tasting notes from my Beer Journal:

Appearance:
thepaintedman rates this:

The translucent dark amber/brown color is beautiful. I know this is my type of beer from the start. No sentiment, pours with a small head that it maintains throughout.

Aroma:
thepaintedman rates this:

The beer lacks in this department. While there is nothing to deter one from wanting a sip, nothing wows me either. Mild aroma, slight sweetness, no hints of diacetyl that I could tell.

Flavor:
thepaintedman rates this:

This is by no means a big beer, full of big flavor. However, the flavor has a beautiful and simple overall quality. Smooth throughout, very malt-forward, but not overpoweringly so.

Palate/Mouthfeel:
thepaintedman rates this:

This is what my Aunt Debbie calls a chewing beer, but I wouldn’t class it as such. It’s a tad chewy, but heavy or stout-like at all. It has great body and, as noted above, is very smooth. It does have an ever so slight aftertaste that isn’t entirely desirable. It’s not really noticeable until later into the pint.

Overall Rating:
thepaintedman rates this:

Overall, an excellent session beer that makes me wish I was sitting at an English pub chatting it up with a few old chaps. Definitely worth a drink or six!

Thanks for reading. Cheers!

Today’s Shirt Woot! How could I have missed this? Too late! Sold out!

Damn.

I just locked up my 10 gallons of cider in my fermenters. This batch will be slightly different than my last, but should produce a similar product.

For my last batch I used Briess Dark DME, whereas this time I opted to use Alexander’s Pale LME (in a can). I won’t be divulging my exact amounts and such until I know it tastes good, but this was the main difference from my first 5 gallon batch to my current 10 gallon batch. I also added in some cinnamon and vanilla, not much but just enough to hopefully add a little something to the cider.

Despite debating whether or not to make 5 gallons of the cider sweet, I decided to stick to making it all dry. I like dry cider so I figure that it doesn’t matter if anyone else likes it. Besides, if someone wants it sweet they can just throw sugar in it, like it’s tea…

Expect an update on Poison Apple Dry Malted Cider in 2 to 3 weeks. And if you want me to set aside a bottle or two for you, just let me know.

Quick update on El Hefe:

I did, indeed, figure out how to fix the non-carbonated homebrewed hefeweizen recently… today I fixed the rest of the batch. All went well, minus one casualty which I dropped and spilled on the wall.

However, when I cracked the wine bottle of El Hefe that I gave to the in-laws (which they returned for me to fix). I found that it had carbonated… and then some.

A vast explosion cover my table, walls, and other surroundings. While everything else is clean. I feel quite sticky. Perhaps a 3rd shower today isn’t out of the question.

Signed,
The Mad Scientist of Mediocre Homebrewing

PS. I will finally make the 10 gallon batch of cider tomorrow. I’m just debating on whether or not to keep it all dry or make some of it sweet. Thoughts?

After a battle lasting several weeks, El Hefe! has been saved… well at least a case and a half or so of it. May I first take the time to apologize to those who were given some as a gift prior to the reclamation project currently underway.

Let me step back, I brewed a hefeweizen (German wheat beer) some time ago. After 3+ weeks in the bottles it still had the mouthfeel of apple juice… meaning no carbonation at all. So prior to giving up, I decided to take 4 bottles and attempt to recarbonate the beer using Cooper’s carbonation drops and about half a pinch of yeast. The results were promising.

Today, a mere week after adding the drops, I cracked open the bottles. Carbonation has been achieved and a small head forms as the beer is poured into a pint or pilsner glass. All in all, a success!

Expect me to have about a case and a half ready in 2 weeks… and feel free to invite yourself over for a taste of El Hefe!

Brewing Next Week: 10 gallon batch of my Poison Apple Malted Cider.