Beer was and for a growing number of artisanal brewers, old and new, is still backbreaking work. Don?t believe me? Ask Garrett Oliver. For the latest Brewmaster?s Reserve, he traveled all the way to the Crisp Maltings in rural Great Ryburgh, England to personally malt his own barley on their 150 years old malting floor which was then transported back to New York to use in his Backbreaker Ale, a quintessential classic English Ale. When you drink this beer, it is very easy to imagine yourself perched at the local pub, pint in hand, making merry, basking in the ambiance, making merry with friends, and enjoying a damn good English ale.
Gorgeous ambers, garnets, rubies, and mahoganies shimmer amidst their glasses confines while a khaki head lingers long through our slow session together. Her nose is ripe plums of all varieties while pears and red apples keep them company. Almonds, pecans, pecan praline, maple, and black strap molasses are solid performers. Subtly sublime, her nose exudes flavors galore with classic finesse. Smooth, creamy, and silky sweet, plums, maple, and sun-soaked yellow raisins glide across my tastebuds and down my throat with nary a whisper of protest. Clean and crisp, she moves with purpose, painting succulent pictures of pears and apples, hold the skin please, while nuts of all varieties delight. Almonds and pecans make sweet love to maple and black strap molasses for an amazing interplay of fresh nutty goodness and pecan praline divinity. The top of my tongue dries after each quaff, keeping my burgeoning thirst up-front and center. As we grow ever more intimate, wood and sawdust flitter in and out of her dry finish while pistachio and cashews join their nutty brethren. Her maple caramelizes for more crunchy sweetness while apricots join her fruity cousins for one last hoo-rah before my glass empties.
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