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Posts Tagged ‘Port Brewing Older Viscosity’

The Tomme Arthur Experience: An Unforgettable Night with Lost Abbey/Port Brewing

The Lost Abbey icon. One of two beer brands created by Tomme Arthur.

It was a normal Wednesday in every sense of the word. I woke up, ate breakfast, went to work and planned on coming home, going for a run, cooking dinner and watching TV. Yes, my life in general is boring and so is yours. Around 4PM, I got a call, an invitation to the beer experience of a lifetime.

In the midst of Seattle Beer Week, I went to the Tomme Arthur Experience at Brouwer’s Cafe, a five course meal paired with 15, yes 15, Lost Abbey/Port Brewing (Lost Abbey is one brand which focuses on Belgium style beers and Port Brewing is the other brand which focuses more on American style beers, such as IPAs) beers out of San Marcos, CA. A normal, boring Wednesday turned into a night to remember.

First off was a cheese course, 5 delicious cheeses ranging from tangy to savory paired with farmhouse style beers from Lost Abbey: Devotion, Avant Garde and Red Barn. Tomme Arthur described Devotion as having the most hop quality of all three, but was dry and one-dimensional. I do not think he meant anything negative by stating that Devotion was one-dimensional as it was the perfect food pairing beer and allowed the various flavors from the cheese to distinguish the direction of your palette. Avant Garde is Mr. Arthur’s “Saturday Afternoon Beer.” In response to that, I found it slightly strong, although I would drink it on a Saturday afternoon. Again, this went particularly well with the strong flavors from the cheeses.  Red Barn was my personal favorite from this course: spicy….just the way I like it. Ginger, black pepper with a slight funk.

Next up, the one and only course that was paired with Port Brewing beers. We had a tostada with smoked trout topped papaya and Habanero chili salsa and arugula paired with pure hops. Wipeout IPA is the best-selling beers across both brands and I can see why. It is well-balanced, not too bitter, not too citrusy but has an intense, complex, hoppiness.

Port Brewing: The other brand of amazing beers

My new-found love, Mongo Double IPA came with a story, Mongo was a cat who was born into the brewing business (“litter”ally). This beer, unfortunately for me and 99.99% of the population is available only on tap. I feel very fortunate to have tasted this beer. Mongo is a big beer with the smoothest finish of any IPA, I personally have ever had. To round out this course was Port Brewing’s Anniversary Ale which had a pure, hop resin character and was sweet in the nose.  All of these IPAs paired perfectly with the citrus of the papaya, the salted flavor of the trout and the spiciness of the Habanero. Hats off to the chef.

Next up, the “Raisin Course” appropriately named, “Who the #$#% Put Raisins in My Beer?”  This course, was rich, flavorful and down right unimaginable. Pork pate with duck tongue paired with dried, sautéed cherries and dates. This salty, sweet, savory, ‘raisiny’ course was paired with Lost and Found, Judgment Day and 10 Commandment. Lost and Found is an Abbey style beer originally made with raisin puree and is a well-rounded, strong, yet subtle sipping beer.  Judgment Day as T. Arthur put it, “oozes raisin texture” and as stated on Lost Abbey’s website,

A stronger and more contemplative version of our Lost and Found Ale. Judgment Day is the base beer for our Cuvee de Tomme.

10 Commandment was my knight in shining armor this course, with rosemary and honey added to this brew, it remains the strongest of the three at 9% ABV. The addition of complex flavors masks the brut strength of this brew.

Interestingly enough, Tomme decided to pair the main course with three sour ales. He made a point to include these delicious brews as the attraction of the night. Generally, sours are a starter beer or paired with desserts. A hearty, medium rare, fine piece of meat with caramelized onions was cut with these fruity, at times oak barreled sour beers. Red Poppy was my favorite and is considered a sour brown ale with sour cherries. This Kreik if you will is one of the better ones I have tasted, as it is not overwhelmingly sour nor highly carbonated. The cherries leave a balance of sourness, sweetness and a savoriness with a dense mouth feel. The Framboise was very challenging to brew and with three different additions of raspberry during the brewing/aging process, it turned out perfectly. Locally sourced raspberries were added, then this beer was aged for a year. More raspberries were added and after three months raspberry concentrate was blended. There is a strong fruit quality (surprise) and that puckering sourness I have come to know and love.

Lastly was the Duck Duck Gooze which is a blend of 1, 2 and 3 year old lambics (these lambics were not spontaneously fermented). Once this is blended, the brew spends one year aging in the bottle- I love me some bottle fermentation! There is not a fruity component to this beer, but a complexity that arises out of an age old process which should be respected and desired by all beer lovers. Duck Duck Gooze is going to be very limited, so if you can grab a bottle, please, send me one.

I know, we aren’t done yet? You do remember I said 5 courses, 15 beers, right?  Well on to the last, the dessert, the stouts.  At this point my mind wanders off, away from the delicious, chocolate, hazelnut dessert in front of me.  I do recall a side of Angel Share ice cream made that day by the chef.

Paired with this wonderfully decadent dessert was Serpent’s Stout, Angel Share and the 2009 Older Viscosity. I have had all three of these beers, but they were better than ever. Serpent’s Stout, encounters both brandy and bourbon barrels during the brewing process. Notes from their website are spot on:

Pours dark and thick, with a creamy mocha-colored head and aromas of roasted malts, dark chocolate and french roast coffee.

Angel Share is a beast of a beer. It is finished in a brandy barrel for the Fall release and has a bourbon finish for the Spring release. You can taste the liquor, the liquor almost cuts right through the texture of this heavy, complex stout. I closed my night with Older Viscosity, one of my favorite stouts. If you all recall this is the salted pretzel doused in chocolate and dipped in liquor. Older Viscosity is aged for 15 months and is worth the wait.

So yes, this was to date, one of the best beer experiences. After I was full and slightly intoxicated (15 beers!), I had the chance to chat with Tomme Arthur, the man behind the magic. What stood out during our conversation is despite the undeniable fact that he is incredibly passionate about making quality beer, innovative beer, he wants beer to remain accessible. This beer dinner proved that Lost Abbey/Port Brewing beers span an entire spectrum of palettes and will show you the light.  Thank you to Tomme Arthur for the insight into your amazing beer, the chef at Brouwer’s Cafe for creating masterpieces and to Ian for the last minute invite to this event. Not to be forgotten.

Brouwers Cafe’s Back in Black: Day 1 in Brief

Avery Black Tot in the Bourbon Barrel? Excellent. This is the label from the Rum Barrel version.

Can you each spare an hour of your day on this beautiful Seattle Saturday? I think you can. Get on down to Brouwers Cafe today and get a grasp on the remnant offerings from Back in Black, Brouwers’ celebration of stout.

As you might be aware, Timperial Stout did a pre-Back in Black write up and we did a quick “from the event” post yesterday. I wanted to take a moment and put together a very pithy response to the beers that we consumed yesterday at the event.

I was going to wait until after today (when we have a second chance at more stout action) to do a write up, but I woke up wondering what some of the other Seattle beer geeks thought of the ones we did not get to drink yesterday. I figured it makes sense to have as much response on the web as possible – so I am throwing in my two cents.

Here we go……in order of “must drink” down to “save your money”

(1) Avery Meph Addict

“Astonishment” is the only word I have for this 16% malt king with tons of your morning wake up added. I don’t know how much coffee was added, or what kind. But, I’m giving a slow clap to Adam Avery on this beer. Best in show so far.

(2) Avery Bourbon Barrel Black Tot

Close second. Really close. Let this warm up and you will be treated to an adventure into the woody forest of bourbon rivers. Its amazing how much of the bourbon flavor remains in this beer. Must try.

(3) Dogfish Head World Wide Stout

This is one we have had before, and its still freaking excellent. Sweet and flavorful, like we have come to expect from Sam Calagione. Get it if you have never tried it.

(4) Glacier Jack Daniels Barrel

I really like this a lot. Others in the group – not so much. The whiskey is there; subtle in comparison to distillery dwelling Black Tot. But, a good beer worthy of the $5.

(5) Port Brewing Older Viscosity

Again, had it before. This smelled a little less explosive as in the past. Traditionally, it has a very pungent grainy (pretzel-like) scent. Good, not the best.

(6) Firestone Walker Parabola 10

Dammit. Thats my response. I have always loved the thought of a new FW release. Each thing they make shocks and awes. When their barleywine, Abacus, came out, we screamed our love across the mountains. We had extremely high hopes for this stout offering. Unfortunately, it fell very short. Flavorless and utterly boring (I hate saying all of this), it paled in comparison to other stouts we had. We’d skip it.

We are going back today to get some more. Let us know if you have thoughts about any of the remaining beers.

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