If this post is in any way rambly, stilted, or in any other way incoherent, please bear in mind that it’s being written at the airport at 5am. Like, it’s 5am and I’m already at the airport, parked in economy parking, shuttled to the airport terminal, through security and able to post. In other words: I think I’ve had 35 minutes of sleep. Just, you know, bear with me here. This beer has me too rapturous to keep from reviewing it. Also, this is keeping me awake until I can board and fall asleep.
Name: Beer Geek Brunch Weasel
Origin: Mikkeller, Denmark
Style: American Imperial/Double Stout
IBU: interesting topic – will ramble about this at the end.
I drank this: poured from a bottle after an awesome Christmas brunch of eggs benedict (thank you, love!) and almond Kringle (thanks, Jen!)
This is an oatmeal imperial stout brewed with weasel butt coffee. Er, civet coffee. Rather than attempt to explain this insanity, I’m just providing you with that link. Suffice it here to say that the harvesting method probably justifies the insane price of the beans (roughly $225 a pound).
Anyway, Beer Geek Breakfast is a beer I’ve been wanting to try forever. When I discovered Beer Geek Brunch, and then discovered that they’d made it with weasel butt coffee, my rational thought processes completely shut down and I bought a bottle ASAP.
So. Was this beer worth its weight in weasel butt coffee?
Answer: YES. (Perhaps even Hell to the Yes, given this is internet land and such sayings are in common currency).
This beer is the thickest beer I’ve ever discovered in my life. When I say thick, I mean thick like thicker-than-extra-virgin-olive-oil* thick. Like, I timed a tiny, tiny bubble of carbonation as it worked its way through the brew – in 10 seconds, one bubble was able to make it three inches. This is so thick that you can swirl the glass and the beer pretty much doesn’t move. It is milkshake thick. Clotted cream thick. There’s a lot of sediment in this beer, so you can see how thoroughly it refuses to move.
IT IS AWESOME.
It’s completely opaque dark, dark brown – the color of black coffee, where there’s that slight hint of brown in the blackness – with a touch of mocha-colored head. It smells like espresso and bittersweet cocoa and toasty malts.
Taste-wise, it is the best bloody mocha you’ve ever had in your entire life somehow combined with the best chocolate milkshake you’ve ever had in your life combined with roasty stout malts and espresso and cream. It’s so thick that it leaves a sort of leftover silken feeling in the mouth, like the aftereffect of drinking straight cream.
The aftertaste is long and lingering, all beautifully done espresso shot.
The thing with the IBUs is that I think they’re enormously high – probably in the 70-80 range (say, standard American IPA with a slightly heavier hop dose than normal), but IBUs are relative. That is to say that the malts and everything else going on in this beer is so overwhelming that it’s pretty much impossible to say whether or not it’s really bitter in a hoppy way, despite what the levels of alpha acid might be (which is what the IBU measure tells you). So the IBU level here could be through the roof and it wouldn’t matter in the slightest. This beer is a malt/coffee show.
*I’m not particularly a Rachel Ray fan, so I feel the need to dispense with the EVOO acronym.