Posts Tagged ‘ Hill Farmstead ’

Post Pig Tasting

I was a wreck of a person, but I had to hurry home from the beach the next day to meet up with some other friends for a bottle share. I rallied about an hour before everyone arrived, thank god.

 

I picked up some charcuterie, Dexter was extremely interested in what was going on. Also, of course I fed him a little of it.

 

Trying to warm up before friends arrived!

 

Toppling Goliath Double Dry Hop Pseudo Sue: Wow, it’s been ages since I’ve had Toppling Goliath. What a refreshing change of pace from all the NE-style IPAs I’ve been drinking lately!

 

de Garde Imperial Boysenberry Bu b1: Yep, the original! No stamped labels! Sorry Trevor, I know you don’t like it when I drink old de Garde, but the stuff can be incredible at times! This is  no exception, so sour, but tons of fruit and funk at the same time. If any of you have these left, make sure to get the sediment back into suspension a little bit before opening, it’s way better that way.

Bokkeryder Perzik: Well fuck me, whatever kind of peaches are in this beer, I need to find them and eat them all.

 

 

Just some of the other beer we had that day.

 

Yep, Saint Lamvinus is still my favorite seasonal Cantillon

Kill shot, and I had to work the next day.

Geuze and Oysters – 4 years running

The gang gets together every year to do a big lambic tasting paired with an absurd amount of oysters. This year, 12 dozen oysters sacrificed themselves for our gluttony. If this was American Gods we would all be all-powerful right now.

Our basket game is pretty fucking strong right now.

Was not good.

This beer has aged really nicely, but I’m a little sad it doesn’t look hot pink anymore.

Barrel aged baltic porters are fantastic, breweries should do this more often.

Don’t put stupid fucking raspberries in beer….unless you’re Goose Island, then go ahead.

This was pretty good, but not nearly as epic as the name 🙂

Been a couple years since I’ve had Vera Mae, but it’s definitely one of the better Hill Farmstead’s saisons.

de Garde The Broken Truck No. 2: Very, very good, but lacks a little bit of complexity compared to the lambics that we had that day.

Cantillon Grand Cru Brucscella 2006: 2010 cork date? God damn Cantillon is weird with its naming schemes. It was the best Grand Cru bottle I’ve had, but I still don’t understand why some people rave about this beer when it is older.

A vertical of Cantillon Lou Pepe Kriek. The beers were surprisingly different year to year. I would rank the best ones as 2009, 2004, and 2011. 2009 was funky, tons of cherries, and a cherry pie character that the other bottles lacked. 2004 was incredibly funking but still had some fruit going on and had the best mouthfeel of the bunch. Then 2011 was delicious as always, but I’m not sure it’s worth aging at this point, it’s already so good!

Whew, seafood boil as a food break. My stomach greatly appreciated this.

Sooooo, all of these beers are absolutely absurd. In terms of rarer lambic, the Armand Seasons are some of the best, and are not actually that hard to trade for! I was the outlier in our group, but I ranked these four beers from best to least best: Lente, Herfst, Winter, and Zomer. It was all extremely close though, closer than the ranking has been in the past.

LAST BUT NOT LEAST!

What a treat. Also, my friend’s face in the background is simply perfect.

Wow, blown away.

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Hill Farmstead Nordic Saison: Hands down the best batch of Nordic Saison I’ve ever had, and one of the best things I’ve had from Hill Farmstead. I would honestly drink this over most of the Flora variants I’ve had. No joke. Light tartness, super dry, and funky for a beer of this style. It’s basically perfect. Let’s get SARA to barrel aged this and then we’ll be ready to go plaid.

Post Brews Drinking?!

Why yes, of course we continued to drink after Brews.

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Drie Fonteinen Armand ‘4 Lente: Yep, geuze really doesn’t get much better than this. It’s no longer super bright and citrusy as it once was, but has evolved into a funk monster while still retaining some citrus. A crushable beer this is not, but it is one of my favorite beers of all time. A+

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Hill Farmstead Works of Love: I don’t know a whole lot about this particular batch of Works of Love, but it strongly reminds me of Flora, which is my favorite  Hill Farmstead beer. There’s nothing wrong with that! Nice and light, with mild funk and a great wine barrel finish. A

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Hill Farmstead Flora Plum: Well speak of the devil! A Flora variant! This beer is really good as well, shame it comes in a stupid small bottle! Plum is a hard fruit to pull off in beer because it is so subtle in flavor, but using Flora as a base was a great idea on Hill Farmstead’s part. Unfortunately making this beer means one less batch of regular Flora makes it into the marketplace 😦   A+

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Okay, I was getting drunk at this point. My liver gave it’s all, but it still wasn’t enough.

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I remember this beer! Upright beers just continue to get better and better with age. Very light and refreshing, with a hint of gin barrel and some wildflowers to round everything out. A+

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de Garde 3S: This beer is also improving with age, unlike my liver. A

Before Jetting Off Again

I have been extremely bad at staying in Portland over the last few weeks, and it isn’t going to improve. Since I hadn’t seen so many of my friends lately I had people over so we could hang out and catch up before I fly away again.

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Hill Farmstead Brother Soigne: This bottle is a year and a half old, and I think it’s in its prime right now. Super clean, but the tartness has developed a little bit more. One of my favorites from HF.

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Upright Old Tom Blend: Only 1 of 60ish bottles, and it is absolutely fantastic. Like Special Herbs without the spice, but with the gin finish turned up to 11. I’m a huge fan of this beer and it was definitely one of the best beers of the night.

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Fanta Flora Blen F’n Diculous #3: Pretty good, maybe a little too sour, but good effort from Fanta Flora. Note: improve your damn spelling next time.

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Central Waters Eighteen: This beer is really good. Boozy as is typical with Central Waters’ big stouts, but it isn’t thin like their beers. IT HAS VISCOSITY! YESSSSSS. Chocolate, coffee, and barrel.

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Dark Horse Bourbon Barrel Plead the 5th: REALLY GOOD MMMM ROASTY!

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Drie Fonteinen Straffe Winter: I don’t like faro beers, but this was actually decent. That being said, a regular lambic this old would have been out of this world, whereas this one was merely moderately tasty. Listen Drie Fonteinen, I’m really happy you stopped bottling faro beers.

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de Garde Imperial Apricot Bu b1: One of the big boys, batch 1 Imperial Apricot Bu. At this age, it tastes like straight fou foune (a fresh bottle). Tons of apricots are still present here, and the funk that has developed over the last three years has kind of brought this in line with a super fresh bottle of lambic. So what I said about stone fruit beers from de Garde and how they don’t age? This is the big exception to the rule.

Even Pong Night Needs Good Beer

Had a bunch of people over for a night of reliving college drinking games. Unfortunately/fortunately, we kicked the keg in a little under three hours, so we had a couple of other craft beers. Here’s the two that I took photos of. Both were very tasty, but past their prime.

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More Stouts

Went and watched Civil War last week with a friend. Since the movie theater we were going to had crappy beer, we decided to have something nicer before heading over.

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Goose Island Bourbon County Brand Stout: This 2012 bottle is insane, just incredibly fudgy with minimal alcohol burn. There is a little bit of oxidation, but it’s cutting the heavy fudge flavors quite nicely.

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Hill Farmstead Daybreak: I haven’t had this beer in ages, but I remember really liking it last time around, despite not having a ton of citrus and Grand Marinier flavors (I think this beer was aged in former Grand Mariner casks). This time around there’s a ton more orange going on in this beer, and it’s awesome. If this is what an citrus adjunct stout can taste like, more people should do it and stop beating the dead horse that is the cinnamon, chili, hazelnut, beard yeast adjunct stout.