Exportation (Russian River & Sierra Nevada)
Keeping along with these Russian River brews, Mr. K and I ordered a small pour of this porter. It was especially made for Philly Beer week, and with the description we just couldn't resist.
Menu Description:
Made by 12 beer-centric Philadelphians, including Tom & Fergie, in Chico, CA especially for Philly Beer Week. A light-bodied, slightly smokey porter with a good depth of flavor. This version was aged in DuMol Pinot Noir barrels at Russian River with some added funk: brettanomyces, lacto & pedio. Stupid good.
And it was stupid good...
General Thoughts
Look and Smell: This black brew had a stiff, frothy, tan head. It left thick lacing on the glass. I could smell so much over all the food around me! Dark fruits, vanilla, light smoke.
Taste: The flavor was as complex as promised. We sipped and tracked the changing flavors as it warmed up. I tasted a muted smokiness that added to, not overpowered, the dark fruit. From the smoke it went straight to a tart wine grape finish. I was surprised how much that wine flavor came through. Next to Stone's 10-10-10 (that was actually fermented with the grapes), I'm hard-pressed to think of another brew with such a wine infusion. It seemed to pick up the flavor like a good bourbon barrel-aged brew.
Menu Description:
Made by 12 beer-centric Philadelphians, including Tom & Fergie, in Chico, CA especially for Philly Beer Week. A light-bodied, slightly smokey porter with a good depth of flavor. This version was aged in DuMol Pinot Noir barrels at Russian River with some added funk: brettanomyces, lacto & pedio. Stupid good.
And it was stupid good...
General ThoughtsLook and Smell: This black brew had a stiff, frothy, tan head. It left thick lacing on the glass. I could smell so much over all the food around me! Dark fruits, vanilla, light smoke.
Taste: The flavor was as complex as promised. We sipped and tracked the changing flavors as it warmed up. I tasted a muted smokiness that added to, not overpowered, the dark fruit. From the smoke it went straight to a tart wine grape finish. I was surprised how much that wine flavor came through. Next to Stone's 10-10-10 (that was actually fermented with the grapes), I'm hard-pressed to think of another brew with such a wine infusion. It seemed to pick up the flavor like a good bourbon barrel-aged brew.
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