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Jim Koch (pronounced "annoying Jim Cook") has done it again. This time, he has resurrected four colonial-era beer recipes, and presents them at $10 for four bottles. Now, I don't expect the rest of you to be as interested in these as I am, so I'm going to review all four of them here so that you can decide whether they'd be worth more than twice what you'd pay for a Right Decent Beer.
No. 1 of the four is the Traditional Ginger Honey Ale. In addition to the two weird ingredients in the name, it also has lemon zest.
While the fore-taste is that of a nice unfiltered hefeweizen, the back taste has an almost medicinal hit. But I don't mean that in a bad way, just in a surprising way. Remember those honey-ginger cough drops? If not, the hint of "medicine" may be absent for you.
The effect of this is a full-bodied but bright taste. I would therefore not recommend drinking this with dinner, but it would be excellent after dinner with or in lieu of dessert.
Koch tells us in the liner notes that "ginger beer ferments very quickly; Thomas Jefferson and his wife brewed 15 gallons of beer every two weeks on their Monticello estate." It also ferments very thoroughly; this stuff comes in at 5.5% alcohol.
Hmmm. It appears to be hopped. I was hoping for unhopped, given the presence of ginger, but this just adds to the complexity.
My, this is good. Worth the extra money? Maybe occasionally. Yes, definitely occasionally.
Today is hot. This occasion will do just fine.
No. 1 of the four is the Traditional Ginger Honey Ale. In addition to the two weird ingredients in the name, it also has lemon zest.
While the fore-taste is that of a nice unfiltered hefeweizen, the back taste has an almost medicinal hit. But I don't mean that in a bad way, just in a surprising way. Remember those honey-ginger cough drops? If not, the hint of "medicine" may be absent for you.
The effect of this is a full-bodied but bright taste. I would therefore not recommend drinking this with dinner, but it would be excellent after dinner with or in lieu of dessert.
Koch tells us in the liner notes that "ginger beer ferments very quickly; Thomas Jefferson and his wife brewed 15 gallons of beer every two weeks on their Monticello estate." It also ferments very thoroughly; this stuff comes in at 5.5% alcohol.
Hmmm. It appears to be hopped. I was hoping for unhopped, given the presence of ginger, but this just adds to the complexity.
My, this is good. Worth the extra money? Maybe occasionally. Yes, definitely occasionally.
Today is hot. This occasion will do just fine.
