Black Wattle Original Ale

Rating: 6.1
Brewery: Barons Brewing Company (Sydney, AU)
Glass: Pint
ABV: 5.8%
Seller: Blue Dog Tavern (Chalfont, PA)
When Enjoyed: 17 April 2009

What the hell is a wattle seed? This is bound to be the first question on your mind when you approach this beer in your local cooler. Indeed I was driven to Wikipedia to better understand what I might expect from this peculiar Australian brew. Unfortunately, there is no tasteapedia yet, and I've never had the opportunity to chew on an acacia plant. Nonetheless, I boldly approached Baron's attempt to re-define the Australian word for beer.

The Black Wattle Ale pours smooth with a decent head that is retained poorly. It's got a rich amber color that previews the heavy roasted barley flavor to come. And that is in fact my main beef with this beer, afterward I was left with more questions than I had answers. Not only was I still asking myself 'what is a wattle seed again?' I was also asking 'where was the wattle seed?' (perhaps if I drank this whilst watching Lost I would also be asking, 'when is the wattle seed?). Barons packed this beer with so much powerful barley that it is really the only discernible taste. The hop quotient is almost non-existent and I imagine the barley has overpowered the wattle seed flavor to a significant degree. Now, I'm willing to imagine that since this seed is used to make bush bread that it might taste something like roasted barley. If that is the case, then why add roasted barley at all, why not go full wattle on me and knock me out?

To be fair, this is not all that bad a beer. Its a solid amber ale, and if you like roasted barely the way I do, you'd order this beer frequently. If Barons became Australian for beer, I would be pleased. But false advertising is false advertising and there are penalties for that in my book. On top of that it shows that the Australian microbrew tradition still has a ways to go to catch up with the American one. I can just imagine what Sam Calagione and Dogfish Head could do with an ingredient like wattle seed. For the native continent of this assuredly alluring ingredient to be so timid about its presence in this beer is dissapointing.

Beer Talk with The Responsible Drunk...

This is the first in what will hopefully be a series of brewer profiles from the Responsible Drunk. At Beer fest we were able to chat with Christian Ryan from River Horse Brewing Company in Lambertville, NJ about what they got brewing for this year, his thoughts on brewing philosophy and why some beers taste different out of the bottle and on draft...

RD: The Weizen Bock is brand new?
CR: Yes, just kegged that off yesterday
RD: What else do you have coming out new?
CR: At the beginning of our year we have the year roughly mapped out. We do try to do three reserves a year we try to do at least as many draft-only’s, because that is only like a half tank, get it out, blow it out and see what happens. The dunkel last year was one of those, and we’re bringing that back full time. Full time for Oktoberfest, and we’re going to do a fall run too… We’ve got Hopalatomus, last year we did a draft only, we’re bringing that back full time. We’re going to do a wheat-rye beer for our first reserve in a couple months. In the fall we’re going to do a farmhouse. We’re doing a pumpkin tripel…
RD: Gearing up for Oktoberfest?
CR: Yea, I think it will go very well. We got a Milk Stout coming back out… we’re probably going to do a barley wine for Christmas time. We’re going to do a Russian beer thing, a Russian style stout.
RD: Do you have a general philosophy…
CR: I do what I like, I don’t want to stick with style, I guess my philosophy is, I don’t like styles. If you stick to styles, then you are making beer that everybody else has. While it’s a good guideline I don’t want it in beer
RD: You don’t wan to peg yourself in extreme beer…
CR: I’m not a really big extreme beer fan, I like drinkable… For me if you dump 40 pounds of hops in a beer to the point where you can’t taste anything else, then what’s the point? Anybody can do that, look hey, I have the hoppiest beer! Alright, so what? I can’t taste anything else. Every person in this room could make that.
RD: And consistency is the other thing:
CR: That’s the hard part. Honestly, anybody can make good beer, the hard part is making good beer consistently.
RD: We recently reviewed Dogfish Head’s Palo Santo Marron, and we review everything out of the bottle, and neither of us liked it out of the bottle, but we had it on draft list night, it was amazing. I feel like bottling technology has gotten to a point where it shouldn’t matter whether its on bottle or draft:
CR: Depending on which beer. So for us you have our Tripel, or Double or the Belgian Freeze, it's bottle-conditioned, so those are getting up to about 3.8%, 4.0% by volume CO2 but in the keggar, we only bring it up to about 2.8%... It can be a different experience, some guys don’t filter their draft, but filter their bottles… so there’s no real reason they should be different but in reality sometimes they are.

Beer Talk with the Responsible Drunk is edited for clarity and drunkenness.

Dogfish Head Palo Santo Marron

Rating: 6.9
Brewery: Dogfish Head (Milton, DE)
Glass: Pint
ABV: 12%
Seller: The Foodery (Philadelphia, PA)
When Enjoyed: 10 February 2009

This is the continuation to the comparative rating of brown ale displayed in their distinctive way by Brooklyn Brewery and Dogfish Head Brewery. Where Brooklyn's Brown Ale demonstrates a modest, but solid representation of the Brown Ale style; Dogfish Head creates a Brown Ale focusing on the experimental.

Dogfish Head as a brewery focuses on creative artistic flourishes of standard beer styles that people have become used to. However these are anything but ordinary. Dogfish Head takes pride on using unusual ingredients and brewing methods to create drastically different and creative tastes on different styles of beer. Palo Santo Marron for the Brown Ale is no exception. The description from the bottle itself explains its unique brewing process. "The caramel and vanilla complexity unique to this ale comes from the exotic Paraguayan Palo Santo wood from which these tanks were crafted. At 10,000 gallons each, these are the largest wooden brewing vessels built in America since before Prohibition." This kind of eccentric brewing has become much of the norm for Dogfish Head. Always leading to interesting and complex tastes, this offering however falls short in terms of a brown ale.

While experimentation is appreciated in the creation of new craft brews and tastes, this offering seems to have gone too far. It tastes little like a brown ale and often the taste is too complex and conflicting to be greatly enjoyable. The overly strong alcohol content also seems to kill some of the lighter tastes usually present in brown ales and takes a deep caramel and vanilla flavors that often seem to work against each other during drinking. A little less would have done a lot more for this beer and given it more of a brown ale taste that was expected. This beer seems to be the opposite offering of the Brooklyn Brown ale in that it is incredibly interesting but not always eminently enjoyable.