Have you heard of Stragford Lough Brewing Company?  If not, don't feel bad...neither had I until a rep contacted me and offered some beer, free for sampling.  (As an aside, why is it that so many beer fanatics feel ashamed if they aren't on the leading edge of breaking craft beer news, new breweries, and releases?)  Anyhow, a box containing two ales arrived within a week:  St. Patrick's Best Ale and Legbiter Ale.  There are few packages I would prefer to arrive at my home than those containing brew, especially from abroad (Ireland...though I cannot attest that the beer was brewed). Having been on a bit of a "session beer kick" I was glad to see that St. Patrick's best, a session bitter,  had an ABV of 4.2%.  It's a bit risky for a brewery to send out a session beer for review for two reasons:  1) Flaws are more apparent than saw a morbidly hopped and malty Imperial IPA, and 2) the craft and beer blogging scene typically rates these brew lower than the monster ABV beers.  Legbiter is a 4.8% (also a session beer) that would be considered a golden ale. Just because the beer is free for sampling does ...

Even though it's owned by Heineken, Murphy's still makes a great stout.  I have a personal preference for this over Guinness any day of the week, so that's why I thought it would make a nice Sip With Us Saturday beer.  If you get a chance to drink it on tap, it's a must.  For now, I just bought the draught can.  Here is what I think of it. The Pour: Watching that pour settle is one of the greatest joys about drinking a beer in the draught system.  The soft, creamy, and extremely stable head sits, once it makes it's way to the surface, atop a deep black body (with some red hints) while the slowly active body pushes carbonation to prop up of the lovely sight.  The head is clingy and sticks to the glass, leaving a residue from the previous sip. The Nose: Hints of coffee, caramel, and a deep roast give the beer a soft, dry aroma.  I've always thought the aroma also smacked of mint tobacco and hints of licorice.  Touches of smoked peat also gives the beer an subtle touch of roundness. The Taste: The tobacco (very subtle mint) and licorice are dominant features of the brew. ...

I love the simple goodness of this stout.  I'd drink it over Guinness any day of the week.  Many among us are surprised that this beer hasn't achieved more popularity.  Well, we are going to try to raise Murphy's awareness this week.  It just so happens that it will happen on Saturday this time around.  Join us if you can for a Sip with us Saturday of a session type stout.  I may even make my Irish Stew again...it was pretty stinking good last time.

Bear with me while I vent...this post follows in the tradition of Mike's "I've been randomly annoyed" posts. On the drive to work today I tuned into a radio station based out of Detroit.  I listened as the DJ's hailed St. Patrick's day as "the best holiday all year 'cause we can drink beer for breakfast!!!!"  They were on sight at some pub--I didn't catch the name--and were putting down green brewskis at 7:30 in the morning.  One of the DJ's walked around the "pub" (it was one of these pubs) asking guys and gals alike to share there greatest sexual fantasy publicly.  Keep in mind this is being broadcast to millions of listeners in Detroit, Northwestern Ohio, and Windsor Canada.  Are you serious!?!?  Were the historical St. Patrick to visit us from his eternal resting place today, he would weep at how his name and work is being honored! I was disheartened, and quickly tuned the dial to talk radio. Anyone who reads this blogs knows that I never discourage intelligent beer consumption, but today's holiday removes the "intelligent" from beer consumption.  What kills me is the historical disregard concerning St.Patrick's day...a day set aside to honor an upright and moral man ...

Ok, it's not just in Guinness, as we experienced this past Friday as we drank Wexford Irish Cream Ale. I remember the first time I bought Guinness Draught in the can.  My first thought was, "Who screwed up?"  But then I examined the can and realized that the little ball in my empty can must be a result of the most brilliant minds of science (beer science) for the purpose of simulating Guinness off the tap.  I was right.  But not knowing how something works bugs me, and I am guessing bugs a lot of other beer drinkers.  So here's whats in your beers: Typically beer is carbonated with CO2.  In the can this CO2 is in the beer itself, and in the can.  That's why when you pop the top of a canned beer it goes, "pshhhht."  That is the preassurized CO2 that rests on the surface of the beer escaping the can.  When the CO2 escapes, it agitates the beer, as does the action of pouring, causing some of the CO2 mixed in the liquid to escape.  You see this in the form of the head that floats on top of your beer.  (Don't worry, even though I know the ...

Thus far we haven't tried a beer that has the can draught system.  These widget beers are fun to watch develop during the pour.  While pouring, the beer looked pretty hazy until the creamy head developed on top.  In terms of appearance, this beer had a golden-orangish body.  The head was thick and creamy, almost acting like an off-color meringue; if the foam were touched, it would develop some peaks that look like the pie topping.  Once settled, the beer did not look volatile in the glass like some of the more spritzy beers we have tasted.   The aromas the head gave off were slightly metallic, nutty, and a had a touch of alcohol.  There was no noticeable hop aroma.  The only other aroma I noted was a woody quality.  There was a very slight hint of fruit and honey in the beer.  Believe it or not, I also caught a hint of a peppery silver Tequila on the nose.  This was about it on the nose.  The thick, creamy, and foamy head felt like eating a spoonful of Cool Whip.  The heads on the draught beers are comparable to getting a Guinness on tap.  The widget used in the draught beers have tended to add a new bitterness to most beers, but it was ...