Bukowski's

The original Bukowski's bar is in a parking garage in Boston, and the second outpost opened in Cambridge's Inman Square a couple of years ago; both are named for the legendarily hard-drinking author Charles Bukowski.

The two bars specialize in craft beers, and usually have a fine selection of local and not-so-local beers from smaller breweries on draft, as well as a decent selection of bottled beers. On our Friday night visit, we tried eight different brews between four of us:

Berkshire Brewing Company's Gold Spike Ale (Kölsch) - 2 (we've been very impressed by the BBC offerings recently)
Boulder Beer Company's Hazed and Infused - 3 (a standout example of the big, hoppy IPA)
Brasserie Lefebvre's Blanche de Bruxelles - 3 (nicely tart, looks great with a lemony colour and white head)
Unibroue's Ephémère - 1 (possibly influenced by the fact that this was not what was ordered!)
Allagash's Hugh Malone Ale - 2/3 (not everyone agreed that this was as good as the price might have implied)
Affligem Abbey Ale Blond - 3
La Rulles Tripel - 3
Schneider Weisse - 3 (an outstanding hefeweizen, one of the very best of this style)

Unfortunately, while the beer selection was good, with the opportunity to try a number of more unusual beers on tap, the service throughout our time at the bar was unacceptably bad. The staff paid little attention to us, served us the incorrect beer a number of times, made up a story about the lack of one beer, and were generally pretty rude when we tried to correct the errors or make other requests. We were extremely unimpressed, and will give Bukowksi's a wide berth for a while: there are other local bars that have a similarly good selection and a much better attitude to their customers.

Bier aus Klebealm

After a long hike in the Austrian Alps, down from the Hochstubai Hütte, at 3174 m, nothing quenches the thirst quite like a Stiegl Lager or a Paulaner Hefeweizen. Brewed in Salzberg, Stiegl is a popular request in the Alps because of its light crisp flavor and refreshing characteristics. It does not linger on the palate or in the bottle. For those on the continuous search for their German roots, Paulaner Hefeweizen hits the mark. Straight from Munich, this light wheat beer, high in effervescence while low in calories, is what the doctor ordered for all aching muscles and tired soles. Order up some Kaiserschmarren and one may even have enough energy to get back to Sölden.

Belgian Sour Brown Ale

Rating: 2

FuzzMan Brewing
Boston, MA
Style: Wild
ABV: ?%
16 oz bottle
Bottled 5/2007

Poured with a flat head, though carbonation seemed decent. Lot of flavors at work here, port wood aging, sour brown, slight metallic taste.

I say...let this beer age. Hopefully with more time in the bottle the sour brown will come forward more and the other flavors recede. Stay tuned.

Harpoon Peche

Rating: 2

Harpoon Brewery

Boston, MA

Style: Peche

ABV: 5%

22 oz bottle

100 BBL Series Session 19

Poured with a huge head, and it smelled unbelievably like an actual fresh peach...really. Smells like a peach, tastes like a peach, and leaves you with an aftertaste that makes you think you just ate a peach, not drank a beer.

Compared to some fruit type beers that are cloyingly sweet this is a pleasant surprise. There is a definite tartness in the taste, but not enough that I would have called it a peach lambic.

I might suggest dialing back the peach just a tad, so you actually know you're drinking beer, but overall I think this is a great attempt at brewing something different. Refreshing in an American beer market that sees way too many overpriced high alcohol hop monsters. This baby only cost me $5!

Locals Night at Ebenezers

Tour of Sweden, June 20, 2007

The directors of the WMWT were called into executive session today at 5:00pm to discuss the important question ,”Can a ride count toward a patch if it does not end at a bar?” The question came to the table because it was heard that a couple of renegade riders did a tour and finished before the bar in question was open. One director suggested that because the board meeting was hastily called and we were meeting at Ebenezer's, that the decision might be biased. Another round was bought and the question was forgotten. The final decision was that because that rule was not written into the articles of incorporation that we would have to give the renegades credit, but someone at the end of the table was heard to say, “But why would they?”

Nine riders met at Ebenezer's today at 1:00 (two at 1:15) and started the tour of Sweden. Mapped by Judy, the route, which was 80% dirt roads, was a diversion from the fast-paced road trips to date. The first leg was to conquer the hills to the Sweden town office. Sunday recon paid off because there were no signs and no people at the newly constructed building. After being reassured by the recon team that we were in fact at the town office we made our way back down and up the previously summited hills to get to the dirt road cross over. Most of the roads were hard packed and smooth although there was one rough and soft section which was walked by most. Most riders stayed on the designated route, while Ann couldn’t help herself, exploring every skidder trail as well as the Gorge. She reminded me of Bailey, our dog. Despite all the meandering she was still the first to the rest stops.

When arriving at the sign, we were pleased to find that the renegades had done the trip this morning and already signed in. After the sign the group broke up. Five riders decided to go back to E. by the paved route 5, while the rest went back along the same dirt route. Judy gave Ann, Barb and me permission to blast back so that we would not be late for our reservations. Fool as I am, I thought I could keep up with them.

We all congregated back at E. within 30 min. of each other and enjoyed some fine beer and locals specials. Judy and I sampled Belgian draughts, all on sale for $5. Rogue Dead Guy, a brown ale from Oregon, was a popular choice, and Ann sipped Domaine Dupont, a 2005 French apple cider.
There was considerable discussion about the next tour, probably Denmark next week. Also the group is still trying to map out a reasonable approach to the China problem.
More to follow.

Russ

It's not just the beer...

...it's also how good you look while drinking that beer, which has a lot to do with the fine glassware used. The breweries would probably love us to be convinced that we need a different glass for every single beer, but there are some general principles that aren't bad to observe, and the Boston Globe summarizes them here. I'm a particular fan of the wheat beer glasses, which look especially good when the beer has been poured properly with a nice big head. I'm not sure, though, that I agree with the characterization of Jever as an artisanal beer; it's a big brewery that's part of a massive conglomerate.

Allagash Musette

Rating: 2

Allagash Brewery
Portland, Me
Style: Scotch Ale
ABV: 10%
750 ml bottle
12/2006 batch

From Allagash's Barrel-Aged Beer series, in their words a beer that is inspired by the scotch ale style. I normally love Allagash beers but this is admittedly not my favorite. Fair representation of the scotch style, but not the exceptional beer you'd expect after just paying $16.

Deep amber color, somewhat flat nose, medium body & sweeter taste but lacking complexity I want from a 10% scotch ale.

Gareth's Saison v1

Saison v1 (Saison Dupont clone)
(5 gallon)

.5 lb German Vienna malt
5.75 lbs Munton's extra light dry malt extract
1 lb wheat dry malt extract
1 lb Belgian clear candi sugar

1.4 oz Styrian Goldings 4.3% (60 min)
.5 oz Kent Goldings 4.2% (15 min)
.5 oz bitter orange peel (15 min)
.25 oz Kent Goldings (5 min)

60 min boil

yeast: WLP Saison Yeast

Ebenezer's Review

On a recon mission for a bike tour of Sweden, Judy and I had to stop at Ebenezer's. Actually Ebenezer's is the meeting place and destination of the tour.

I started with a Scotch De Silly. Served in correct glass, from the tap, this Belgium Scottish ale was very pleasing as a starter, slightly smoky and sweet, in a complex way, it left the palate asking for more. I followed with a dinner of sweet Italian sausages served with plain mashed potatoes and a moderately long wait, with Val Dien Tripel. Bottled in a small monastery, this Abbey Ale was light, clear, effervescent as it should be, with a wheaty after taste. Reminds me how much I will miss the Tour of Belgium.

Judy started with a Delirium Tremens Noël, from the tap in appropriate glass. This beer needs no description. I would add, however, that I would love to get my hands on one of those serving trays with the pink elephants from the wall of Ebenezer's. With her dinner of ginger pan fried shrimp, very spicy, accompanied with plain mashed potatoes and boring veggies, she had, you guessed it, Dogfish Head 90 Minute IPA. She is predictable. From the tap this IPA had good bitterness, and hop aroma more fruity than I expected.

Summer Barleywine

Summer Barleywine
(5 gallons)
6/17/2007

9 lbs Munton's light dry malt extract
1 lb aromatic malt

1 oz Cluster (60 min)
1/2 oz Fuggles (15 min)
1/2 oz Fuggles (5 min)

60 min boil

yeast:
Wyeast London Ale

1.062 OG on 6/17

1/2 lb farm honey (warmed and slightly diluted) added to fermenter on 6/19
another 1/2 lb honey added to fermenter on 6/20
1.25 lbs (approximately) puréed fresh apricots added to fermenter on 6/21
500 ml white wine concentrate added to fermenter on 6/22

This recipe was designed by MAF after we tried a great Summer Barleywine at the Cambridge Brewing Company, which involved an apricot purée. It was the highlight of the CBC's 18th birthday celebration. The head brewer sent us some tips for brewing our own version.

Following the suggestions of the CBC brewmaster, I added half of the honey after the fermentation had picked up, and the next morning the fermentation was, if anything, even more vigorous: I've never seen such activity through the airlock!

After the apricot purée was added, the activity tapered off quite quickly, though it then picked up again to a reasonable degree once the wine concentrate (which tasted like a grapey honey, though it was less viscous than honey) was added.

Update November 2013: Although there was a lot of sediment in this beer, caused by the apricot puree, this beer continues to age very well, with the fruit characteristics really coming out. The first glass is always excellent, since there's very little sediment, with tiny carbonation bubbles, and there's a very nice balance between the "kick" of the higher alcohol content and the complexities of the various fruit flavours.

Saison

Saison v6
(10 gallons)
6/17/2007

14 lbs german pilsner
6 lbs munich
1 lb crystal 40L
2 t gypsum
7.7 SRM

4 oz hallertauer (60 min)
1 oz kent golding (15 min)
1 oz styrian (2 min)
42.9 IBU

infusion mash 150 for 90 min

90 min boil

yeast:
Wyeast Forbidden Fruit
Wyeast Belgian Ardennes

1.054 OG on 6/17
1.016 secondary on 6/23
1.015 keg ardennes on 7/2
1.015 keg fruit on 7/7