Posted on Friday, September 14, 2012 @ 02:54:48 EDT in Brews
Divine Reserve No. 12 is the first of the limited-batch Saint Arnold releases to be packaged in a bomber. MSRP will be $7.99. (Ronnie Crocker / Beer, TX)
A Divine day approaches. Let us all be prepared.
Divine Reserve No. 12, which begins hitting the market Tuesday morning, is a delicious and smooth, deceptively sweet Old Ale that weighs in at 10 percent ABV. When I say it’s sweet, I mean that in the best possible regard — not the least bit cloying, with no perfumy aftertaste.
It really is a good beer to drink now and, as Brock Wagner suggests, it should age well if properly stored.
Divine Reserve 12
Veterans know what a treasure hunt it can be to track down a Divine-release beer. Saint Arnold has made that a little easier by increasing production, now that it has capacity to do so. The brewery also is making the beer available for the first time in 22-ounce bomber bottles, which should stretch the beer in the market further and alleviate some of the disappointment people have experienced in the past. Read More...
Still, the hunt can be challenging. (Fun, too, to most; frustrating for some, I realize.)
Posted on Sunday, April 29, 2012 @ 01:07:22 EDT in Brews
I did not pour this into any glass. However, i give it an average rating for appearance, due to the typical ML label design and the color of the brew.
Smell is also average, for the style, very faint corn notes. No hop presence here.
Taste is rather smooth and malty. Not at all harsh and it is rather pleasing.
Mouthfeel is kind of thick, but not offensive. Goes down easy.
This is an entry level malt, but a good one at that. I've you've only ever had Magnum, then you are in for a treat with this. Otherwise, it's basic. But good basic.
Serving type: nitro-bottle
Posted on Tuesday, November 08, 2011 @ 15:37:13 EST in Brews
There Just Aren't Enough
For newcomers to wine, it's easy to find a guide to follow, but good luck finding their equivalents when it comes to navigating the world of beer
America is a beer-drinking country -- we consume about 10 times as much per capita as wine -- but you'd never know it from the state of beer-related journalism. Most newspapers have a wine columnist, but few have a part-timer for beer; the New York Times turns to its wine writer, Eric Asimov, for the occasional write-up. That's not to say there aren't great beer writers, or great beer magazines, books, and blogs. But compared with wine, they're few and far between -- and, to put it as kindly as possible, not exactly aimed at the mainstream, non-beer-obsessed public.
This is a problem, especially during the current craft-beer renaissance. Newcomers to wine can follow a reliable guide like Asimov or the Wall Street Journal's Lettie Teague; good luck finding their equivalents (i.e., deeply knowledgeable but layman-accessible) in the world of beer. And while it's possible to find entire shelves of authoritative books on the Napa wine scene or the history of cabernet sauvignon, anyone looking for a comparable resource on brown ales or wet-hopping will find, at best, an ever-changing Wikipedia page.
The book is precisely what a companion should be: an engaging, subjective, erudite guide to the interested novice and a quick reference for the initiated.