Brewery Spotlight: AleSmith

In a year of hugely anticipated releases from the likes of Omnipollo, Cloudwater and Siren, here at Brew Cavern we decided it was the perfect time to highlight a series of understated breweries that deserve more exposure.

Over a series of Blogs we will feature amazing beers that keep outside of the limelight, brews which are hard to come by, and make unique gifts for Christmas. 

The Brewery

AleSmith

You may have noticed the small tags on various bottles in store. These display the beers rating on respected beer review site ratebeer.com. 

Based on these ratings the website then compiles a list of the best breweries each year, AleSmith were Ratebeer’s brewery of the year, twice!

Founded in 1995 by Ted Newcombe and, a man with possibly the best name in beer, original brewmaster, Skip Virgilio. The pair were later joined by Peter Zien and they ran the brewery, office and tap room between the three of them.

Zien bought the San Diego based brewery in 2002. With a craft beer scene now flourishing, there was stiff competition from local breweries like Modern Times, Stone and neighbour Pizza Port who incidentally were one of the first locations to sell AleSmith beers.

Having grown in size, Pizza Port’s old premises is now base of operations for acclaimed breweries, Lost Abbey and Port Brewing. 

Having already made waves in the American beer world with a Belgian strong ale, Horny Devil, it was in 2003 that the brewery released the bourbon barrel aged beer, Speedway Stout. 

AleSmith’s flagship brew raised their profile internationally and still ranks in the top five imperial stouts in the world. 

The original brewery was based in Miramar, before success led them to move to a bigger premises only two blocks away. The former premises is now home to Mikkeller - San Diego, brewing collaboration beers as well as Mikkeller’s own brand. Zien, overseeing initially, still assists occasionally, holding a minority stake in the operation.

The Beers

AleSmith - Grand Cru

Grand Cru is a dark chestnut coloured Belgian-style Ale with vibrant fermentation aromas of fruity esters and spicy phenols. A sweet caramel malt, raisin, and plum-like character combines with the complex fermentation profile of the Belgian yeast strain and hints of bittersweet chocolate in the finish. Its full body and velvety mouthfeel make for a slow and satisfying drinking experience. Grand Cru is meant to be savoured and will age nicely.

Ratebeer 99 overall / 99 style

AleSmith - Decadence 2015

This Anniversary Ale was originally brewed in 2005 to celebrate a decade of brewing. 

Each year since a special beer of a new style has been brewed.

A fresh take on the Belgian Amber, this big, complex, amber-hued ale was brewed with a substantial amount of Belgian and European malts that complement the spiciness imparted by Belgian abbey yeast. The result is a perfect balance between rich, toasty maltiness, Belgian Candi sugar and the light, floral profile of European hops. Enjoy this hearty Belgian-inspired brew now or age at a cool temperature to increase its complexities.

Ratebeer 90 overall / 86 style

Mikkelller and AleSmith  - NY Verden (New World)

Brewed at Mikkeller San Diego the recipe was devised by Alesmith’s head brewer Anthony Chen.

Ny Verden is an old ale, that uses different sugars like piloncillo, maple syrup and dark agave syrup, working with a rich malt to a full bodied complexity, rich and filled with flavours of dark fruit,  figs and maple syrup.

The beer will improve with age and will develop sherry like undertones.

Ratebeer 95 overall / 90 style

Brewery spotlight: Jolly Pumpkin

In a year of hugely anticipated releases from the likes of Omnipollo, Cloudwater and Siren, here at Brew Cavern we decided it was the perfect time to highlight a series of understated breweries that deserve more exposure.

Over a series of Blogs we will feature amazing beers that keep outside of the limelight, brews which are hard to come by, and make unique gifts for Christmas. 

The Brewery 

Jolly Pumpkin Artisan Ales

According to founder and brewmaster Ron Jefferies there’s no story behind the name of Jolly Pumpkin apart from him having “a very strange brain”.

Jefferies, an advocate of the slower pace of life, was always keen to live his life on “Hawaiian time” and to start his own brewery. 

Having studied brewing science in 1991 he did just that, with a small team in 2004. 

Based in Dexter, Michigan, Jolly Pumpkin have an international reputation and a specialty for producing small batch, unfiltered and unpasteurised, rustic beers. 

As with many American Breweries, Jolly Pumpkin are heavily influenced by Belgian styles. Their niche, however, is to age beers in wooden barrels formerly used to store wine. 

Occurring naturally in these containers are wild yeasts and bacterias, including Brettanomyces, adding a complex flavour profile to the beer, which remain through to bottling, to create unique ageing characteristics. 

The aim of this is to recreate an approximation of the taste of beer before pasteurisation and industrialisation. 

Jolly Pumpkin operate three pubs in Ann Arbor, Traverse City and Detroit with a tap room at the brewery. 

As a state Michigan is also home to Founders, Bell’s and Mead producer B.Nektar, who collaborated with UK Brewer Siren on Uncle Zester, a sour citrus braggot, a style which is almost a mead ale hybrid.

The Beer

Jolly Pumpkin - Luciernaga

750ml

Rate Beer - 99 Overall / 100 Style

Luciernaga or “The Firefly” is a 6.5% ale loosely described as a Spiced Belgian Pale. 

Brewed in the Grand Cru tradition, yeast cultures are used to create an effervescence and smooth mouth feel. Coriander and Grains of Paradise - a citrusy pepper related to Ginger - are added to round out a spicy palate to sit against the soft American hop aroma, complimenting a silky body and earthy wood, apple, and a saison like funk.

Imperial Porter and Stout bottle share

Impromptu Imperial Porter and Stout sharing night with four fantastic examples from the Brew Cavern range.

We decided to drink in order of percentage straight from the shop with no further refrigeration.

First up a vertical between Ramsgate Brewery's Gadds Imperial Stout 2014 and the 2012, aged with Brett. 

The 2014 was rich and thick but not overly viscous, moderate carbonation gave a slight fizz but it poured with a thin head that dispersed quickly. Dry Chocolate and coffee on the nose and a dark black colour.

Robust but understated with chocolate, light coffee, some dark fruit, bitter chocolate from the Kent grown Hops (although I am struggling to find out what variety), good mouth feel with a gentle warming alcohol finish despite the 10% abv. A solid Stout without any flaws.

But how has the extra two years in the bottle with Brettanomyces affected the beer?

Increased carbonation gives a richer, silky body leaving a thin white head, the fizziness, however, has diminished.  The base Stout has matured, more chocolate and a little sweeter, but the Brett!

Masses of rich dark fruit, raisins and dates. Still understated these new flavours are set back and deep with in the beer, slight metallic dryness but no sourness. Again the abv, now 12%, is hardly noticeable. Wonderful.

Next Buxton Brewery's Rain Shadow, Bourbon Barrel Aged, 12.2%

I like the original beer, luxurious and rich malt sweetness and bitterness to make it incredibly moreish. 

You never quite know how Barrel ageing will affect a beer, this is a masterclass. 

The bitterness has gone but has turned to a roasted flavour. Rich chocolate and sweet bourbon base a perfect level of alcohol, and top notes of vanilla coffee, molasses and oak. It's exactly what you want from this beer, and so few barrel aged beers deliver as well as this.

I shan't go into anymore detail as I had the last one in the shop, sorry!

Finally 

To Øl, Smoke On The Porter, 13.4%

An Imperial Porter brewed with peat smoked grain and oats, this has a pour as thick as the stouts with a subtle carbonation and a viscous body. A complex aroma of dark fruit, peat, licorice, chocolate and coffee. 

One of the smoothest beers I have ever drunk, beautiful spicy peat, chocolate, licorice and the smoke, wow. I felt like I could have breathed it out after sipping, but it was a delicate, bonfire-like smokiness ingrained with the peat, lingering just enough. Along side this a warming whisky finish. World Class.

Smoke on the Porter, Ramsgate's Imperial Stout 2014 and Bretted 2012 are still available at Brew Cavern. 

They're not hanging around tho!

Note from Matt H: hoping to grab another case of the Bourbon Rainshadow soon, so keep an eye out for that one!

Review: Mikkeller Forêt Limousine, Medium Toasted Barley Wine

Mikkeller Forêt Limousine, Medium Toasted Barley Wine

19.3%

We featured this beer in a recent article about beers to pair with cheese, so it would be rude not to try it.

Part of a range from Mikkeller, that also features a lightly toasted oak version, this barley wine has a boozy sweet aroma of caramel and sherry. 

Appearance is a deep amber/orange, with a thin off white head.

Mouthfeel is thick and viscous with soft carbonation.

The taste is sticky, sweet and with a base of sugared orchard fruit, rounded off with a long oak like finish with port wine, figs and a slight hint of vanilla.

It’s boozy, but does drink well below it’s 19.3% ABV!

We recommend pairing with strong, mature blue cheeses on a cold night.

Ratebeer: 92 overall

Check out the other beers to pair with cheese chosen from The Cheese Shop in Exclusive Magazine available online and free around Nottingham.