It was a packed long weekend, I might get into a few of the other details, but since most of the interest around here nowadays is in what I drink let’s have at it:
- 1,061: Les Brasseurs De Montréal La Stout Ghosttown
- 1,062: Wychwood King Goblin
- 1,063: Wychwood Goliath
- 1,064: Microbrasserie Charlevoix Dominus Vobiscum Triple
The Ghosttown was one of the weirdest beers I’ve ever had. It would seem cost prohibitive to add absinthe to a beer but that’s certainly what I tasted. It wasn’t a thick or heavy stout, running somewhere closer to a dark brown ale with odd flavouring than a stout. The Goliath was a traditional English Bitter, well done but not worthy of adulation and praise by any means. The Vobiscum Triple was tasty enough, and hid its 9% well, but I’ve had far, far better triples in my time. I still hold good memories of their Blanche, though.
Ah, King Goblin. So if you know much about beer you’ve probably tried Hobgoblin, unless you were scared off by the “lagerboy” insults of the label. King Goblin takes the 5.2% Hobgoblin and waits until there’s a full moon (for serious), then removes the pale malts and adds some Sovereign and Cascade hops to the Styrian and Fuggles to create a stronger tasting, darker 6.6% brew that bears some similarities, but is really more than “stronger Hobgoblin.” I loved it. I’m always amazed at Wychwood’s ability to churn out full-flavoured, strong ales that also refresh. It’s tough to do.
So where’d beer 1,060 come from? Research. I was updating Facebook Timeline on the weekend with my old vacations, sorting through old blog posts here, and found an entry indicating I had enjoyed a Samuel Adams Cherry Wheat years ago. Who knew? It’s on the list.
