Apr
5
The new site is live!
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After about a week of trying to get things together, FermentedAdventures.com is now live. It’s not exactly how I planned it (I’m crap at dealing with WordPress Themes), but it’s simple and that’s okay.
Thanks to Allyson for designing the logo. I would have been lost without her.
If you have an interest in wine and beer, please check it out. I’ll be catching up with some old posts there in the next few weeks and then onto new adventures.
Mar
19
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Loreley was recommended to me as a good example of a German beer bar in Manhattan and I have to say that it didn’t disappoint. After checking their website based on the recommendation, I saw that they had a beer tasting with food for $29. Unable to pass that up, I went to check it out.
My expectations were low given the low price, but Loreley proceeded to blow them away. Not only did I sample nine German beers, but they delivered a three course meal that while fairly straightforward, was substantial and certainly more than the few bites I was expecting.
Here’s a list of the beers with some of my notes:
1. Reissdorf Kolsch: from Cologne, a very light, crisp and bitter ale, pale gold in the glass. This wasn’t very strong in flavor, not very developed. Like a better Coors Light.
2. Bitburger Pilsner: Pale gold, crisp, with a strong honey aroma on the nose and honey on the initial mouth followed by hoppy bitterness. A good Pilsner.
3. Radeberger Pilsner: slightly metallic nose, bitter and hoppy. A mineral quality to the finish. I didn’t like this one as much as the Bitburger.
4. Hofbrau Lager: pale gold, more malt coming through than hops. Honey and orange on the nose and up front, hoppy on the finish.
5. Franziskaner Hefeweissbier: This one resembled orange soda a bit in the glass. Orange and clove on the nose, some grapefruit and spice. Creamy mouthfeel, citrusy, a little bitterness. Undercurrent of banana. My girlfriend predicted that this would be good with pancakes.
6. Schneider Weisse : Floral and spice aromas, poured a cloudy apricot color. Light and fruity, it reminded me of Blue Moon.
7. Erdinger Oktoberfest Weizen: Aromas of apple and pineapple lifesavers. Banana bread on the palate with hints of citrus.
8. Kostritzer Schwarzbier: Thick tan head with lots of bubbles, the color of sarsaparilla. Metallic odor, minerals. Hoppy and bitter up front with a smoky, malty finish. Almost has a hazelnut or walnut aftertaste. We snuck out a few of Vosges’ Barcelona Almonds (chocolate covered salty, smoked almonds) and they paired perfectly with the beer.
9. Spaten Ur-Marzen: Smelled…like a lager. Poured a reddish brown with a thin head. Malt up front, hops in the finish. For the ending beer it was a little unremarkable.
The food they served was simple as mentioned – a simple Caesar-like salad to start; beef, mashed potatoes and cabbage for the main course; and vanilla sponge cake with icing and jam for dessert. Still, we ate and drank well for what we paid. I would suggest that if they do another one, go check it out. Rudy also provided some great information about the beers and the regions. I intend to go back, just to have some beer and food next time. Brats and beer sound like a good combo to me.
Mar
16
At the Bar: Rattle and Hum 3/6
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Rattle and Hum was a new experience for me, a place recommended by the bartender at Vol de Nuit. They have an impressive selection of beer and they will now be my go-to place if Ginger Man is packed (as it often is). They also have tastings and other events that I will surely be checking out. I had two beers there:
Flying Dog Oak Aged Gonzo – this beer was strong (9.5% ABV), dark and sweet as I expected. A good example of an Imperial Baltic Porter. Not much of a head and very little lacing. Licorice and molasses notes in the taste.
Left Hand Jackman’s American Pale Ale – After the Gonzo, I craved something lighter and hoppier, so I tried this one. Poured a dark golden color, with apricot on the nose and fruit up front in the mouth along with some bitterness. Creamy on the finish. Very light and drinkable. The flavor of the hops became stronger as I drank. Not really a favorite of mine – not enough complexity in the flavors.
My friend, Devin, had the Southern Tier Backburner American Barleywine which I had a sip of. Strong, as expected with a barleywine (10% ABV), Belgian in style and flavor – aromatic and floral. What surprised me was how hoppy it finished. Definitely something I’d like to try myself on another trip.
Mar
15
Tasting Notes – Clo Wine Bar – 3/7
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Since a friend of mine wanted to try a new place, I trekked up to the Time Warner Center at Columbus Circle to give Clo a whirl. What I’d read about it said it was very futuristic and sci-fi, so how could I resist. What it is is more of a wine automat. You hand over a credit card and are given a Clo card which keeps track of how much you drink, and a glass. You then go around the kiosk-like space and choose what wine you want which you can then dispense into your glass from a thin, metal spout. Think the soda dispenser at 7-11, only with a smaller dispenser (and much smaller portions). A guide lists all the wines and their locations for easy hunting, though some seats at the large bench table have an interactive visual menu (shot down from projectors in the ceiling) which you can manipulate with your hands. I found they didn’t work too well, though maybe I’m just a bit spastic.
I tasted three wines while I was there. I neglected to write down the name of the Sauvignon Blanc from New Zealand that I tried, but it was crisp and cold and slightly sweet and exactly what I wanted to kick things off.
From there I went on to the Seghesio Zinfandel which was just perfect. Jammy on the nose and the palate, but complex and dark with hints of spice and a nice deep body. It was one of the best zins I can remember trying. I kicked myself for not stopping by their winery when I was in Sonoma County last year (it was recommended – just ran out of time).
I finished the night with a 2005 Kaesler Stonehorse Shiraz from Australia. A nice, bold red with traditional pepper and spice notes, but also well-developed fruit, I was impressed with this Shiraz. And it was a great follow-up to the Segheshio.
Clo might not be for everyone, and it is a little gimmicky, but I wasn’t disappointed with any of the wine I tried and I would venture that the climate control in the dispensing units allows the wine to come through the way it’s supposed to. Prices aren’t cheap, but it’s possible to have three glasses of wine for under $30 and I would expect them to at least be decent (none of the wines I tried was over $15 if I recall).
I’m pretty sure I’ll return to try more of their selections.
Mar
15
From the Tap: 3/3 at Vol de Nuit
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Vol de Nuit in the West Village of NYC is a small, dimly lit Belgian bar with really great frites. I tried a couple of their offerings:
Corsendonk Brown Ale:
Pours reddish brown with a thick foamy head that faded quickly as I drank. Despite the 7.5% ABV, it went down easy (almost too easy?). Floral notes in the nose. Not overly sweet, but a hint in the finish along with the malt character of the beer. I was a fan and will likely get this again next time I see it.
Maredsous 8
This dubbel had a slightly higher alcohol content to the Corsendonk (8% ABV) and it was noticeable, but the beer was still very drinkable and not heavy or cloying. A dark beer with a foamy head. The aroma was subtle, though that could have been because of the cold outside and the sniffle that it brought. Dryer than the Corsendonk but with a dark malt character.
I intend to go back soon, possibly to try the mussels and frites along with the beer.
Mar
15
Wine and Beer
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I’ve decided to start a blog devoted to wine, beer, and (occasionally) spirits. I’ve been trying to educated myself about wine for the last seven years or so and recently I’ve begun the process with beer as well. While most people see this as a first step on the road to becoming an alcoholic, I am interested in the craft, in the science and the artistry that it takes to produce a wine or a craft beer. Both types of drinks come in a variety of styles and within these styles there is a wide spectrum of possibilities. I enjoy exploring the stops both on and off this path.
I don’t have a name for the new site yet (though I welcome suggestions) and the blog’s not set up, so I’ll be blogging about some of my explorations here until that happens. I’ll likely repost over there once it’s up.
So now you’re forewarned. Choose to ignore this if you’re not interested.