Nov 21, 2015
It's been awhile since I've had an Arrogant Bastard of any sort, There's been so many choices of things coming out of Michigan what seems everyday now some of the older stand-by's get been neglected. When I saw that their bourbon barrel aged version on one of the most unique American Strong Ale's there is in the world though it was time to make some time to hang out again.
Luminous chestnut in color with chocolate malted colored, pinky finger thick head that takes it own sweet time melting (and not shy about leaving a thick lacing behind in its wake) it takes me back to the time when its parent brew was a major go to for me.
Giving it a sniff though I am about to get into something that is totally turned up a notch from something that already had great things cranked up. Oak, dark cherries and vanilla scents give off an sensory trigger in the brain of eating ice cream around a fireplace. The bourbon aroma hangs back in the being understated.
Wheat toast with almond butter is a thing that comes to mind on first sip. Sweet but not sugary with a warm, soothing feeling as it goes down. Cherries and plums bring a tart and earthy flavor to dance around in the middle. They then let the slightly smokey oak and the shy whiskey along with some caramel and cream take a bow in the end. Coffee and roasted malts linger around for a few minutes in the aftertaste.
This wasn't as bourbon forward as a lot of beers the sort can be but it was also interesting because it took the standard Arrogant Bastard solid flavors down a slightly different path yet kept it from getting lost in some deep woods. A nice diversion while wondering if that blanket of precipitation outside is going to stick and if I gotta break out the shovel sometime later this evening.
Apr 4, 2015
No, I am not making mental notes of what I have to add to the homemade spaghetti sauce I have stewing on to stove. Nor am I reciting some lyrics to one of the Simon & Garfunkel songs that hippie chicks involved in community theater know all the words to even today.
Dogfish Head's collab with the Stone and Victory Brewing companies, Saison du BUFF Ale, contains those very four spices though.
Slightly clouded ash blonde in color and a soft pour into a tulip glass brings that brings out very little head (though a little cap does form as the brew sits and breathes which, in turn, leaves a good but of lacing going on.)
Of the four things that are the bragging point of what they've included in this, the sage is the most prominent on the nose. Scents of peach, lemon, white pepper, fresh mowed grass and honey are also duly noted in the aroma. A bit different aroma that that of a usual saison as their normally a lot more funky and musty smelling, this has a cleaner, crisper redolence to it.
Feeling very light in the mouth a blast of lemon tartness is very pronounced in the front followed by a Belgian yeast and fresh baked bread sweetness. The parsley, sage, rosemary and thyme come out in the middle in floral and herbal flavors but they intermingle together in a nice blend so not one of them dominates the taste. They add a different character than what is usually expected in a beer of this style. Definitely an interesting twist on it Things finish with a mix of crisp citrus tartness, grainy yeast sweetness and earthy spices. A bit of pepper hangs on in the aftertaste for a little bit but then fades into something clean.