Elysian Brewing – Manic IPA Series Savant IPA


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Before I start the review, I just wanted to mention that the bottle art reminds me of the Librarian in Terry Pratchett’s Discworld.  You will be sorely missed, Sir Terry.  Ook.

Seattle’s Elysian Brewing has brought us the Savant IPA as part of their rotating Manic IPA Series.

A beautiful coppery colour with a dense, almost cloudy look to the beer is really nice and shows a good use of malt to add to the IPA.  The head is a nice off-white and has medium sized bubbles and good staying power.

On the nose there is tropical fruit, possibly passion fruit and a surprising lack of bitter hop notes for an IPA.

The nose belies the taste as there is great breadth of hop flavours right away.  I get bitter herb notes, passion fruit and a little bit of pine resin.  The malt flavours are subtle and are used mostly to add balance to the hops rather than highlight the malt.

A nice IPA, not massively over hopped and with good balance, I think this is a food beer and would go really well with a burger with a rich sauce or cheese on it.

Central City Brewing and Elysian Brewing – Collaboration Brew I-5 Amarillo Ale


A collaboration brew between Surrey, BC’s Central City Brewing and Seattle, WA’s Elysian Brewing we are given the I-5 Amarillo Ale.

We drink first with our eyes so the look of the beer is important.  It has to catch our eye and make us want to drink it.  The I-5 has a nice orange-amber hue and thick, off-white head.  Clear, with a little light carbonation showing the little bright orange highlights that come out when held to the light really draw you into this beer.

Heavily citrus on the nose, you can smell sweet oranges, like Valencia or mandarin oranges and something a little more uncommon, maybe pomello.  Some nice spice notes come off of this beer as well.  A touch of cinnamon and coriander, maybe more that I cannot pick out.

The taste brings in the malt flavours to compliment the citrus and spice.  A smooth and light mouthfeel delivers a slightly sour note under the sweet malt sugars.  The light bitterness from the hops melts right into the sweetness of the citrus.  This is a nice mix of flavours and makes for a nice sipping pint.

Split Shot Espresso Milk Stout 2014 – Elysian Brewing


O’hare’s Beer Club February 2014 Box

From Elysian Brewing out of Seattle Washington USA comes the “Split Shot Espresso Milk Stout”.  This is the 2014 edition of the beer.  The beer pours a dark brown/black colour with a brown head.  The aroma consists of roasted coffee, chocolate and some hops bitterness.  The flavour is of roasted malts, chocolate, espresso, lactose and hops bitterness.  This beer had a surprisingly thin body.  The alcohol content comes in at 5.6% with an IBU of 35.  This was a very pleasing stout and well worth the pickup.

Food Pairing according to O’hare’s Beer Club notes are as follows: Cream Puffs

Commercial Description: Split Shot Espresso Milk Stout combines the talents of Elysian Brewing and Stumptown Coffee in a deliciously smooth, very Northwest beer

Click here to check out the February 2014 Box

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Mates of the Long Table (The Cascade Room) – March 20th, 2013


The Cascade Room In Vancouver BC has started a fairly  new dining series called “Mates of the Long Table”.  On the third Wednesday of every month the put on a long table dinner which features a 3 course meal with 3 full pints of craft beer.  The dinner on March 20th, 2013 was the first Long Table dinner my Girlfriend and I have attended at the Cascade room.  The cost was $35 (around $38 with fees) for the dinner.  This nights dinner was a fairly small affair with only 12 participants.  From what I hear there are usually closer to 20 people for these events (could be because of spring break).  I was lucky enough to sit across the table from Jack the head brewer out at Russell Brewing in Surrey BC.

The night started with a quick introduction by one of the staff members at the Cascade Room (Sorry I cant remember his name) about how the night would go.  Jack from Russell Brewing then introduced all three beer that we would be drinking during the dinner including a beer from Russell Brewing, Phillips Brewing and Elysian Brewing.  Food was served to the table on platters for the table to share.  Every course served was cooked with the beer it was being paired with like most long table and brewmaster dinners.

The Menu

Mates of the Long Table March 20th 2013 - menu

Appetizer
Hot smoked duck breast, st paulin cheese, huckleberry jam, crusty baguette
(Paired with Russell Brewing “Truth Serum” Wheat Wine Ale 10% ABV)

Mates of the Long Table March 20th 2013 - Appy
Up until this night I had only had duck once and did not like it.  You always have to be open to trying things again though so I dug in.  The duck was amazinly tasty as well as the cheese.  It may sound weird but putting a piece of duck, cheese and some huckleberry jam on top of a baguette was amazingly tasty.  The sweet jam paired well with the savory flavours.  Having the slight sweetness and of the jam went really well with the Truth Serum Wheat Wine quite well as it has a sweetness and fruitiness on top of a good body and hops bitterness.

Main Course
Fraser Valley porchetta, black mission fig sauce, blue cheese & potato gratin, geen beans amandine
(Paired with Phillips Brewing “Trainwreck” Barrel Aged Barley Wine 10% ABV)

Mates of the Long Table March 20th 2013 - Main
Until this dinner I had never heard of a Porchetta but man was it tasty!  Some times you just need a really savory fatty cut of meat!  The porchetta went very well with the fig on top of it.  The green beans had lots of flavour as well.  Not being a fan of blue cheese I was a little worried about the potato gratin but man was I impressed with these potatos!  They were a more refined scalloped potato and tasted amazing.  The Trainwreck went well with this dish as the food had lots of flavour to pair well with a strong flavorful brew.  This beer has also started to age really well and has lost some of its edge.

Dessert
Green Apple & sour cherry strudel, churros
(Paired with Elysian Brewing “Mortis” Sour Persimmon Ale 7.25% ABV)

Mates of the Long Table March 20th 2013 -Dessert
The brew on the left is the Mortis.  This dessert was a great surprise as it seems most dinners like to fall into safe things like stout cakes.  The churros was full of flavour and the strudel was slightly sour just like the Mortis beer that uses Brettanomyces (wild yeast).  Neither had a huge sourness but just a nice hint.  I would love to east this dessert every night with a glass of Mortis!

This was an amazing dinner and I am pretty sure that everyone involved was stuffed when we were done eating.  One thing with these dinners I love is that my girlfriend does not drink so I get her beer.  This was a bit much at this dinner with all imperial drinks but I managed most of the brews haha.  It was a treat to eat with Jack and the others at our table this night and I hope to run into them at the next dinner as I plan on being there!

The Group Minus Jack as he had just left
Mates of the Long Table March 20th 2013 - New Friends

If you are interested in checking out one of these dinners make sure to check out the Cascade Room’s website and follow them on twitter at @thecascaderoom.

2616 Main Street, Vancouver BC
V5T3E6
604-709-8650
info@thecascade.ca
http://matesofthelongtable.eventbrite.ca/

The Great Pumpkin – Elysian Brewing


From Elyslian Brewing out of Oregon comes “The Great Pumpkin” a pumpkin ale.  The beer pours a slightly cloudy copper colour with an off white head.  The aroma is composed of malts and pumpkin.  The flavour is of pumpkin, malts, cinnamon, spices, nutmeg and citrus.  The alcohol content is 8.1% but does not show up in the flavour and an IBU of 20.  Just another tasty pumpkin beer!

COMMERCIAL DESCRIPTION:  Brewed at our original Capitol Hill location in Seattle. silver medalist at the 2007 Great American Beer Festival in the Fruit and Vegetable category, the world’s first Imperial pumpkin ale.  Brewed with pale, Munich, Cara-Hell, Cara-Vienne, Cara-Munich and Crisp 45° L Crystal malts.  Roasted pumpkin seeds in the mash, and extra pumpkin added in the mash, kettle and fermenter.  Spiced with cinnamon, nutmeg, cloves and allspice. Formerly at 9.5%.

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