Two Beers Brewing Co.
La Croce
Syrah Sangiovese
Wrapping my head around this one. Co-fermented Sangiovese and Syrah. Had this two years ago while visiting the winery and honestly had forgotten what it was all about. It's surely intriguing. Soaked fruit, gamey, and chewy. — 9 years ago
Bedrock Wine Co.
North Coast Syrah 2014
Pot roast wine number two. Young, juicy, exuberant. On the second day the structure and non-fruit components peek out shyly from around the corner, hinting at what's to come with a little patience. QPR steal. — 9 years ago
Enfield Wine Co.
Shake Ridge Ranch Tempranillo 2012
Hold for another year or two but shows great potential. — 10 years ago
Two Brothers Brewing Co.
Ebel's Weiss Beer
Good! Doesn't have as many bitter notes as other whit beers that I don't like as much. — 10 years ago
Cantillon Brewery
Zwanze Tripel 2013
Jean Van Roy's amazing story of Zwanze 2013. When we started renovation works in the cellars of the brewery two years ago, much to our surprise we came upon the remains of some very old walls. In agreement with the medievalists of the city of Brussels, the works were stopped in order to allow archaeological excavations to take place.
Shortly thereafter we were astonished to find out that Cantillon brewery had in fact been built on the ruins of the very ancient Abbey of Cureghem! According to the medievalists, this religious community was well-known during the middle ages for its fowl fed on draff and, more specifically, for its dish of stuffed Cureghem capon, which was served with a beer brewed at the abbey and apparently drew pilgrims from all over Europe.
Yet it was truly a heavenly surprise when the excavations uncovered the cell of the abbot, Father Faro. In the small room the archaeologists found quite a few old reference books, one of which contained the original recipes for the beers brewed at the abbey several hundred years ago. We didn’t hesitate for a second and decided on the spot to recreate one of these mythical beers.
This beer, which will be our Zwanze for 2013, therefore bears the name of its illustrious place of origin, Abbaye de Cureghem (Cureghem Abbey). Cureghem was formerly a village established many centuries ago on the banks of the Senne, the river running through present-day Brussels. The area was very heavily industrialised during the 19th century and, among other things, became home to many breweries. Today, it is part of the municipality of Anderlecht.
Since beers commonly referred to as “abbey beers” are not, or not any longer, products of spontaneous fermentation, we decided to brew a top fermentation beer, from a technical point of view in any case. The yeasts were selected in collaboration with Institut Meurice, a post-secondary college in Brussels specialising in biotechnology. Brewed in March 2012, our “Cureghem” beer fermented four weeks in stainless steel tanks before being blended with 10% lambic and pumped into 400-litre barrels of various origins. After maturing for six months, the beers were blended and put into casks or bottles to undergo re-fermentation and reach 7.2% ABV (Alcohol by Volume).
Inevitably, a top fermentation beer brewed in a spontaneous fermentation environment will be affected by the wild yeasts in the air, and this is certainly what happened in our case. For our Cureghem, the cultured yeasts were clearly the main factor behind primary fermentation and I think that the wild yeasts in the beer will instead play an increasingly important role as the product ages. However, despite the addition of the lambic to give it a little “extra something” in terms of character and ageing characteristics, this Zwanze cannot in any case be considered a spontaneous fermentation beer.
The long fermentation period coupled with the presence of wild yeasts lends this beer a solid character with a dry finish that lingers on the palate, while the combined use of fresh and aged hops yields both freshness and bitterness. Moreover, the different malts used give this year’s Zwanze a coppery colour along with a touch of caramel and candied fruit that provide body. Clearly, this is not your standard “abbey” beer but, perhaps, it is representative of what these beers were one or two hundred years ago — 12 years ago
La Jota Vineyard Co.
Anniversary Release Cabernet Sauvignon 2004
After two days recovering from WNH (not sure I’m really recovered), I’m ready to drink again. This just recently arrived so decided to give it a go. Glad I did - this is beautiful. Perfectly aged and drinking phenomenally well right out of the bottle. The nose offers loads of cassis and red fruit which mirrors the palate. Super soft tannins and medium bodied. Parker gave it a 90 which is ludicrous. This wine is GREAT. — 8 years ago
Asahi-Shuzo Sake Brewing Co.
Kubota Manju Junmai Daiginjo
Very elegant, complex aroma, light umaminess(savoryness) with clean body.
Imagine to intaking the pleasant natural water from deep clean place of rainforest.
The pioneer of fragrant Sake, Kubota is highly recognized in Japan and USA for the top premium Artisanal Craft Sake Brewery from Niigata, Japan.
Two different sake rice called "Yamada Nishiki" and "Gohakumangoku" are being used to make this sake. That creates unique pleasant complex taste. — 8 years ago
Stone Brewing Co.
Double Bastard Ale 2015
2015 release, Outstanding!!!! Bastard on crack, this what Stone does best, big, bold aggressive beers, only for those who like this style, maybe you are not worthy — 10 years ago
Three (3) Floyds Brewing Co.
Zombie Dust Undead Pale Ale
One of America's greatest beers. Great balance and such a clean crisp finish. — 10 years ago
Lexington Brewing Co.
Kentucky Bourbon Barrel Ale
By far, one of the best beers that have ever crossed my liver. On draught. Oh. My. Goodness. Tasted Apr 2015. Lexington Brewing & Distilling Co. — 10 years ago
Stone Brewing Co.
Enjoy By IPA
This series continues to be my favorite beers from stone. So good. — 10 years ago
Alaskan Brewing Co.
Hop O Thermia Double IPA
The best beer this brewery has put out, so far, all their beers are very good, this one is excellent, in the style of a double west coast IPA, four different hops, and a perfect balance of a big malt backbone, very impressed, last year only on tap, now in 12oz 4 packs, — 11 years ago
Two Beers Brewing Co.
Switchback Russian Imperial Stout
Oh man! Was this good!! Hoppy and super dark. Toffee and intense roasted malts. $10 / 90pts — 12 years ago
Two Brothers Brewing Co.
Hop Juice Black American Black Ale
2012 Two Brothers Hop Juice Black. This black ipa is now tasting amazing, almost like a stout. I'm hunting for more now. — 12 years ago
Bedrock Wine Co.
Weill A Way Vineyard Exposition Two Syrah 2013
@Paul Treadway again thank you for being so generous. — 8 years ago
Stone Brewing Co. & Sierra Nevada Brewing Co.
NXS IPA
Collaboration between Stone (LoCal) and Sierra (NoCal). 8.2%. Two different IPAs married together. — 9 years ago
Fort Point Beer Co.
KSA Kolsch Style Ale
The lads at Fort Point in San Francisco were a keg only, pub distribution operation. They just started canning their excellent line of beers. Check them out! The KSA is light, crisp, and lush all at the same time. Giddy up! — 10 years ago
Two Brothers Brewing Co.
Domaine Dupage French Style Country Ale
In honor of paba — 10 years ago
Cedar Knoll Vineyard Co (Palmaz)
Napa Valley Cabernet Sauvignon 2005
Adore it. Very smooth. I'm glad I got two bottles! — 10 years ago
Founders Brewing Company
Dirty Bastard Scotch Style Ale
Not what I usually get, but a refreshing change! Careful, 8.5 ABV is almost like two beers — 11 years ago
Odell Brewing Company
Evity Amber Ale
One of my favorite CO craft beers. I have to bring it back to VA on the plane since we can't get it here. Cheers. — 12 years ago
Two Brothers Brewing Co.
Pahoehoe Coconut Ale
One of the best out of all the 16 anniversary beers. — 12 years ago
Trent Fletcher
One of two bottles I have; a beauty! Deep, lush, floral, bacon, iron, currant; huge tannic structure but approachable and delicious now. Popped in anticipation of our upcoming visit and tasting at Bedrock Vineyard. — 7 years ago