HOPTOLOGY

San Diego Beer, Local & Independent!


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Is there such a thing as the “Perfect Crime”?

Saissons have always been a hit or miss for me. I have a few that hit just the right cords with my palette and some that, in my opinion, are just too much on the fruit taste. Something about this style of beer has always held it back. You will never catch me uttering the word “I can’t wait to get my hands on that Saison”. Sorry, it’s just not going to happen.

That, however, has never held me back from trying a new Saison before. In fact, like just about any style of beer, I’m always happy to try a new beer with an open mind.

It’s with this attitude that I confidently grabbed a bottle of Stone’s new collaboration saisson with the two gypsy brewers known as Stillwater and Evil Twin. If I’ve ever had brews from either of these two gypsy’s it totally escapes me.

Sadly, the first thing that struck about this beer was the $7.99 for a 12oz bottle. That seemed a little over the top for me but I’ve certainly paid more for a beer in the past.

Once you crack the bottle open you get a nose full of smokeyness intertwined with some maltiness and a tinge of spices. Pouring from the bottle to a glass, it pours out like liquid night. Deep dark black with maybe a slight hint of red to it. As you sip, once you get past the smokeyness on the front end you get a sort of black licorice with notes of coffee, two of my least favorite flavors on the planet. That said, it does go down the gullet smoothly and easily.

So what my verdict on this black Saison? Honestly? I’m not sure too sure I’m the guy to ask on this one. I can tell you that it’s not for me. This is another Saison that despite the creativity that went into making it, just doesn’t strike the right cords on my tongue. That’s not to say that if you enjoy a Saison you should stay away. If you are a Saison enthusiast I would actually encourage you to give it a shot and let me know how it works for you and your palette.

Your feedback is always welcome!

Cheers,
Tom

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The Epic Conclusion… Stone Vertical Epic 12-12-12

As promised, I have returned to share my thoughts on Stone’s latest limited release, the 12-12-12 Vertical Epic.

If you aren’t familiar with the series, I won’t bore you to death with a recap of the previous beers…mostly because I wasn’t taking notes on beers back then so we’ll pretend like this is the one and only.

12-12-12 is a dark Belgium style beer. It pours from the bottle in a beautiful near black shade and smells distinctly of fruit and spices. At first taste it threw me off a little, it wasn’t quite what I was expecting but in a very good way. I thought perhaps the favors would be overpowering but instead I found a beer that was surprisingly easy to drink and the favors grew on me very quickly. Cinnamon, nutmeg, orange peel and even some clove were noticeable but well balanced and not distracting to the beer. Oh and I wouldn’t call say its very sweet at all. Almost dry even.

My friend and fellow blogger Megan described the beer like this. “It reminded me of a Christmas Ale, but one that would keep me Vertical since most Christmas Ales, to me, feel like a punch in the face of cloves and other spices. The more I sipped, the more I enjoyed. However, at 9.0%, if I continued drinking this all night, it would eventually have to be renamed Horizontal Epic.”

Yes, that’s right. This bad boy clocks in a 9.0%ABV. It’s currently on draft and available in bottles around San Diego county and around the country.

In conclusion – this is a good beer that I’m very glad I had the opportunity to drink, but I’m sure glad I had a few friends to share the bottle with. I could see this being a dangerous beer…but in all the good ways. Go out and enjoy some of the events happening to coincide with the awesome day on the calendar. While you are out, go have a beer!

Cheers,
Tom

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12-12-12 The last of the Vertical Epics from Stone

2012-12-12 00.07.24It’s 12.12.12, a pretty cool occurrence in our calanders that won’t be happening again any time soon for most of us. Unless medical science is able to come up with a cure for the pesky death thing.

So I urge you to take a little time out of your day and sample this rare treat from Stone. Perhaps you have plans to attends the big bash that Stone is throwing in honor of the day, in that case take lots of photos to make me jealous.

I will be back later today with a write up of the tasting I held during an impromptu dinner where I just so happened to have a bottle and some beer drinkers with refined palettes over to the house.

In the meantime, enjoy 12.12.12, the date and the beer… The end of the world is right around the corner.

Cheers,
Tom


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Beer Hunt pt 2 : Under the Tuscan Sun or Drunk under a Tuscan table

The next leg of our journey to Italy took us to Florence, right in the heart of Tuscan wine county. Surely beer would be even harder to find here than in Rome. Turns out, maybe that isn’t the case after all.

Florence, or Firenze as the locals call it, was hands down my favorite place we visited. It’s relatively small and easy to walk around and soak up all the history. This is the home of renaissance and the people there have worked hard to preserve that look and feel to the town.
Don’t let that last part fool you, there is still a lot of modern life mixed in with the history. For the record I’d just like to state that the Duomo is possibly the most impressive building I have seen in my life. It’s just amazing to see with your own eyes.

Walking the streets of the Florence is a lot of fun. You are never too far away from a really cool historical landmark or a gelataria for those moments when absolutely need a waffle cone of gelato.
The first pub we came across was nothing to write home about. I stared to get discourage. Did I miss my window to explore some new beers while in Rome?

The next day, after a very nice guided walking tour of the town, we came to a large farmers market. Bread, cheeses, sausage and wine as everywhere you looked in this town square. Tucked discreetly amongst all that bread and cheese was a table for a small micro brewery in the region. The microbrewery was called Conte Di Campiglia.
We were able to sample their standard lager which was pretty solid. The taste was a little different from what most of are accustomed to, I believe this has to with the Italian obsession with hazelnuts. They love hazelnut in everything over there, it may be the one thing they love more than smoking…nah, who am I kidding on that?
This microbrewery embodied that love of hazelnut in everything they made.
We purchased two bottles of their seasonal brews, a pumpkin ale and a Christmas beer, to take back and drink at our hotel later that night.

Both of those seasonal beers were unique to say the least. The pumpkin was strong on the boozy qualities, almost to the point of overwhelming the pumpkin, which was a more subtle flavor. Not my favorite pumpkin beer, but not the worst by far. The Christmas beer was better overall but that crazy obsession with hazelnut was very noticeable in this brew as well. Still, it wasn’t enough to make me put down.

The next night out was where thing got interesting.

We pretty much stumbles across a pub called The King Grizzly, and I was shocked to see some of the beers they had available there. Now it wasn’t a crazy huge selection by any means, but they were stocking a nice assortment of American craft beers including Anderson Valley. Looking at the drafts I saw a bunch of beers I was unfamiliar with but after having a nice conversation about how Italy has a small but growing craft beer movement with the bartender/owner Alessandro, he broke out a couple bottles from his hometown brewery, Birrificio Emiliano – and dig this: These guys are into hops.

The first bottle we broke open was the Rimasta Di Farro – it’s essentially an Italian version of an American pale ale. It’s comes in at 5.5%ABV and has some nice flavor notes to it. You can find the English hops, and it’s not pushed to hard but malts. I enjoyed it very much.

Next up from the selection of Emiliano bottles was Pomposa. It’s a dark ale, along the lines of a Belgian, but I think it’s been tweaked a little to give it a bit of an Italian feel to it as well. It comes in at 6.1ABV but like the previous beer it lacks that sort of kick you in the butt feel that I makes me like a beer more than most.

Our final bottle and the creme de la creme of the whole nigh was Imperium also from Emiliano. This beer was really good. It was about as close I was going to get to a San Diego style IPA and I was very surprised and pleased by it. At 7%ABV this beer is nothing to sneeze at either. Now, listen, if you were to line this beer up against Stone or Ballast Point of Green Flash, I’m not saying it would hold a candle to them but in my opinion this beer is a sign of things to come in Italy and their small but growing craft beer movement. This is the direction I’d like to see that movement head in. The initial reaction I witnessed to others drinking the Imperium seemed to say that maybe they aren’t quite ready for a hops take over just yet, but it’s got to start somewhere and this beer is the kind that will push things in the right direction.

We would spend another evening at the King Grizzly talking further with Alessandro and the evolving beer culture in his country. He’s a good dude and luckily his English is pretty good too but my Italian is for shit.

So basically this was my find of the trip. If we are ever lucky enough to go back to Italy I’d love the opportunity to explore and go on a few more beer oriented adventures. I got the impression that what I found was barely the tip of the iceberg as fast as micro-brewing in Italy is concerned.ย  For now, the tip will just have to be enough. That’s what she said. BOOM!

Salute,

Tom

Not too shabby

Not too shabby

Hello friend.

Hello friend.

Me happy.

Me happy.

An italian IPA? OK!

An italian IPA? OK!

A nice start.

A nice start.