KOTBR #95 - Life, Limb, and Lost Roundtables

This continues our series of lost roundtables where we throw off the shackles of traditional numbering systems in order to promote anarchy. Not really.

Keeping up with the newest in limited release beers has become a futile exercise - you might be on top of things for a while, but eventually you end up with a beer closet full of things you have to find special occasions for or make excuses to drink.

But when the two craft beer heavyweights that are Dogfish Head and Sierra Nevada combine forces, I can't help but pay attention. Back when I went around asking for suggestions on beer for aging 21 years, Dogfish's Sam Calagione suggested that I might check out the Dogfish/Sierra Life and Limb - a 10% ABV strong, dark beer that defies style characteristics (more here) - saying, "Any of our beers over 15% abv should last for that long. Also – the Life & Limb beer Dogfish and Sierra brewed together that comes out in November would be good for this sorta thing."

Well 21 years is too long to wait for me, and the downtown Indy BW3's was lucky enough to acquire a keg or two of Life and Limb for tasting now. So when BW3's Sam gave us the heads up, we headed downtown.

Because Sam Calagione suggested this beer would stand up to 21 years of aging, I expected a monster. Instead the beer starts surprisingly mild, at least when cold. What happened over the next hour was interesting, though, as the flavors grew and my palate pushed me to savor what was in front of me. It's rare that any beer can hold my attention for an hour anymore - usually something that rich will wear me out.

The nose on this beer is tootsie roll and (Rod will love this) hot slot car track¹ - a sort of burnt sulfur thing, slightly smokey and boozy together. The flavors are what you might expect - sweet dark fruit, grape, and a finish that works its way up your nose. Just a bit boozy.

You could definitely age this beer, but I like it right now. If you're lucky enough to find some (both bottles and kegs are pretty limited), I think you'll be happy either way. 4.29 Mugs


I had high expectations going into this one. The quintessential America Pale Ale brewery paired with the definitive extreme beer brewery. I wasn't sure what to expect, but I certainly was expecting something good. On tap, Life and Limb pours like an imperial stout. It also smells like an imperial stout with lots of dark chocolate and molasses characteristics. At first taste, I'll admit that I was a bit set back by the alcohol. The alcohol was a bit more warming than I expected and will definitely aid in the improvement of this beer over a few years. I found chicory reminiscent of the Dogfish Head Chicory Stout and traditional imperial stout flavors such as molasses, dark chocolate and oak. Life and Limb contains an intriguing sweetness that I can best characterize as cherries and honey. The finish is surprisingly dry, seemingly a result of a touch of hoppiness on the back. I'm eager to see what this one tastes like in a few years and I've already tucked away a bottle. 4.15 Mugs


I thought Life and Limb was pretty good, though definitely rough around the edges and a little boozy. I'm sure everybody has already said this, but it'll probably be better with a couple years aging. 3.9 Mugs

Sierra Nevada/Dogfish Head Life and Limb
Mike: 4.29 Mugs | Chris: 3.9 Mugs | Rod: 4.15 Mugs | Gina: 4.05 Mugs
KOTBR Score: 4.09 Mugs

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¹I know that references like this one have a very limited audience, but if you know what I'm talking about and have a chance to drink the beer, I think you'll be surprised that I don't just make this stuff up.

KOTBR #79 - Apocalypse Cow

It's not all that often that you hear about a Double IPA brewed with lactose. Clearly when we heard about this and its tapping at the Downtown Indianapolis Buffalo Wild Wings, we knew what our next roundtable would be. We made a few calls, got the band back together, and headed out for a night on the town. One problem remained: we had no idea what kind of wacky gimmick we should employ to keep this fresh and entertaining for our readers. Unfortunately, as you're about to see, we didn't have any good ideas. I now present to you the COWS OF THE APOCALYPSE.



Greetings from California! I've had this beer when I visited a little pub in Carlsbad. Now, I know that a cow in a brewpub may not be common, but we cows enjoy a libation from now and again, just like you bipeds. Besides, the farmer lets us. He tells us that it will help relax our muscles, make them more tender or something. Now if that isn't the nicest thing, no wonder we're so happy. Anyway, I chose this beer because it had an old college girlfriend of mine on the label. Ol' "One-Eyed Bessie" we called her. She wasn't a looker, but she was a nice gal. All she talked about was going into the military, and something about a red button. I don't know whatever happened to her, but drinking this beer brought back all kinds of memories of our time in college. When we went to school in Indiana, we drank loads of Gumballhead. This beer reminds me of that, but much creamier and with more alcohol. There are grapefruit and piney flavors and the mouthfeel is thick and just a touch resin-like. I hope to get back to that place soon; they have the best cheeseburger pizza! I wish I knew what was in those meatballs. They were wonderful.

Well, I have to go. The farmer is telling me I'm going to a place called processing! I wonder where that is?

Hello, I'm Vienna Schwarzencow, the bovine BGH muscle machine from Austria. I love all those BGH horomones and pumped up steroids we get to increase our milk and cheese production for the masses. Since I am extreme, I need for my beer to be extreme and out of the ordinary. I reach for FFF's, you know, since they are not normal, just like a cow that types a message onto a beer blog or a cow that can pump out 40% more milk than nature intended. I came out for the keg tapping of this DIPA that has had lactose added, and knew that I needed to try something that my udders had a part in. One of my favorite beers from FFF's is fresh Dreadnaught and this has the same flavor profile with ripe mangos, passion fruit, pine, and plenty of citrus notes. The mouthfeel is thick and full and I can really tell what that lactose has done for this beer, and there is a malty sweetness that balances out those hops. This was a real treat and udderly delicious.



Straight from the mouth of Chicago's most famous cow--

I was blamed for one of the most destructive fires in history. But history has vindicated me. Similarly, when Nick Floyd started up his Chicagoland brewery in 1996, people weren't quite sure what to expect. I'm sure many doubted that he would succeed. But history, too, has vindicated Mr. Floyd with his highly-regarded beers, so I feel that I'm a kindred spirit with him. And wouldn't you know it--he even brewed a beer with a cow on the label!

Mr. Floyd's Apocalypse Cow provides the drinker with a conflagration of flavor. An incendiary combination of caramel-like malt, citrusy hops, and lactose produce a peachy DIPA with a wonderfully creamy finish. Yes, it's a bonfire of grapefruit and sugary goodness. Mr. Floyd has lit the fuse with this beer. Mooooove over, Hopslam. You have company.



It's my fault that you're now reading reviews written by famous cows - it was my dumb idea. As it turns out, there really aren't all that many famous cows, and even if you find one, pretending to be a cow writing a beer review isn't nearly as entertaining as it might seem. So instead of that, here are some cow facts from my favorite website (Facts About Cows) that you may not know - and I'll try to tie them back to the beer.

1) Cows are referred to as the foster mothers of the human race because they produce most of the milk that people drink.

In my house, Three Floyds beers are often referred to as the Cindy Crawford's mole of the refrigerator because they're always lurking there on the bottom shelf and turning me on in a weird way that I shouldn't share with strangers on the internet.

2) Before milking machines were invented in 1894, farmers could only milk about six cows per hour. Today, farmers use machines to milk more than 100 cows per hour.

Before selling off their old filler, Three Floyds could fill just two bottles of beer per hour. Although many people think the beer's popularity contributes to the all-to-common sight of no Gumballhead on store shelves, the truth is that the old filler was the culprit. Luckily, with new machines, they are now able to fill not only their own bottles, but also the bottles of babies, milkmen, and perfumists. Stay tuned for Chanel's new Alpha Coco.

3) A cow chews her cud (regurgitated, partially digested food) for up to eight hours each day.

Some people say that Nick Floyd does the same thing with the souls of lesser brewers.

Anyway... the beer of review: Apocolypse Cow has a head like tapioca, with a nose that's like an orange-flavored Gumballhead. The first thing I noticed was the creamy texture, followed by grassy fruit and a sweet finish. The beer is bitter and slightly funky, like close to expiration date milk. There's also a bitterness there that lives right in the middle of the palate. "F*cking weird" is the last thing I wrote.

Three Floyds Apocalypse Cow
[MattR 4.55] [Mike 3.49] [Jim 4.75] [Gina 4.05] [Jess 3.2] [Chris 4.2] [Rod 3.5]
KOTBR Score - 3.96 Mugs




Chris' table before they realized we stuck them with the tab.

Final Details on the BW3's High Gravity Beer Tasting to Benefit the Cystic Fibrosis Foundation

I wanted to give everyone a final heads up on the tasting being put on by Sam at the downtown Indianapolis location of Buffalo Wild Wings (7 East Washington / (317) 951-9464 / no smoking).

For those who don't know, Sam looks like this:


And here's what he has to say:

May 9 is finally almost upon us and with it comes the first High Gravity Summer Kickoff to Benefit the Cystic Fibrosis Foundation. This event will start at 4:00 on Saturday. We will be featuring 16 draft lines running beer above 9% abv. Here is the final list:

Dogfish Head Palo Santo Marron
Dogfish Head Red & White
Dogfish Head 90 Minute
Three Floyds Rabbid Rabbit
Three Floyds Dreadnaught
Three Floyds Behemoth
Bells Hopslam
Bells Expedition Stout
Piraat
Gulden Draak
Goose Island Night Stalker
Sierra Nevada Bigfoot
Brooklyn Black Chocolate Stout
2008 Stone Imperial Russian Stout
Founders Imperial Stout
Founders Double Trouble

All beers will be served in a 6.5 oz tasting glass at a cost of 5 dollars. One dollar from each beer sold will go directly to CF. Additionally, we will have a silent auction of beer items from Bells, Sierra Nevada, Dogfish Head, and others. 100% of the auction proceeds will go to CF. There should also be a representative from CF taking additional donations.

I know some of the concern with coming to Downtown Indy is where to park. The parking lot next door to Buffalo Wild Wings has 20 parking spots waiting for attendees. They were donated from Denison parking. All people need to do is come find me (Sam Hookway) and I will validate your parking.

This is our first go around at an event like this. It should be a great time for a great cause.

Thanks.

-Sam

This looks to be a fantastic event, with an amazing beer lineup. The fact that it benefits the Cystic Fibrosis Foundation is icing on the cake. We hope everyone comes out and supports the cause.

Let's Support Beer Champions

Once upon a time, Indianapolis had a Buffalo Wild Wings unlike any other. Thirsty travelers knew that upon arrival, 30+ taps of craft beer awaited them. One day that Buffalo Wild Wings went away, and in its place stood a new and apparently less desirable restaurant. Still - thirsty travelers knew that 30+ taps of craft beer awaited them. A year or so passed, and then the new restaurant went away and took its 30+ taps with it. Forever.


Well, in case you haven't heard, Buffalo Wild Wings (7 East Washington / (317) 951-9464 / no smoking) is back in downtown Indianapolis. This time around it's in a new building - which people LOVE - and you won't find 30+ craft taps, but you will find at least 10 - and a beer buyer who's pushing for more.


Meet Sam. Sam is a beer geek, just like you and me. And Sam knows that in order to convince his bosses that bigger and better beers are a good idea, he's got to show them that they sell. Are the 10 taps in danger? Probably not. But Sam wants to do more. He wants to have rarer beers on - beers like Three Floyds Behemoth Barleywine, for example.


So this coming Thursday, at 7PM, you'll find Sam behind the bar, tapping a 1/6 barrel of one of Three Floyds' biggest. 12 ounce pours will be priced at $8.50, and when it's gone, it's really gone. Think of it as a trial run - Does it make sense to have on a barleywine at a BW3s? Do we support those who aim to please us? Will you answer the call?


Along with Behemoth, Sam will have on tap: Dogfish 90 Minute IPA¹, Three Floyds Robert the Bruce and Gumballhead, Brugge Tripel, Bell's Amber, and a few other beers you're familiar with. And since many of you are probably already attending the Fire Chief tapping at Rock Bottom, you have no excuse.

See you there?

* * * * *

¹You might remember this one too.

KOTBR Review # 19 - Three Floyds Gumballhead

For the latest review, the Knights of the Beer Roundtable convened yet again at Buffalo Wild Wings (soon to morph into BadaBoomz) to try out Three Floyds Gumballhead.

Mike was the first to chime in, claiming himself to be a "Dumballhead" for not sufficiently cleansing his palate before the review:

Although it seemed as if my fellow geeks were very impressed with the Gumballhead, I felt like it was just a fair option, and not a beer I was impressed with enough to give a second chance. Then again, maybe it just doesn't go well with boneless wings. I'd give it 2.5 mugs.

Then I posted my review (complete with advice to Fred Sanford-loving special education teachers), in which I confessed my love for Gumballhead and favorably compared it to Bell's great double IPA, Hopslam:

While not on par with the Hopslam's flavor, Gumballhead's taste is nonetheless formidable. It's sweet on the front of the tongue and dry and bitter on the back. The flavor is heavy on those Amarillo hops, which lends the taste a striking combination of citrus and evergreen. . . . This is a 4.5 mug beer for me; it's certainly one of the best that we've reviewed.

Finally, Jason posted his review, giving us all an excellent overview of wheat beer varieties before giving Gumballhead his seal of approval:

And, if you are in the right frame of mind (as Jim was), you would even swear that you could smell bubble gum. I'm sure that's completely unintentional. In terms of taste, it has a great wheat taste without the wheat aftertaste. There are a number of fruity hints. And a fair amount of hop bite to it without being super bitter. Like Jim, I give this beer a 4.5 mug rating.

Chris was too busy recovering from cavorting with hippies in the Haight to post his review, although he tells us that he will soon post a review of Northern California's finest breweries when time permits.

Stunning wheat: Three Floyds Gumballhead

I've been told that as you age, your sense of taste tends to diminish. I'm not sure of the validity of this claim, but I do know that as I've gotten older, I have gravitated toward beers with stronger flavors. I suppose that's why I joined the Knights of the Beer Roundtable--to share my love of distinctive-tasting beer with like-minded folks.

So it might not surprise you to learn that American wheat ales normally aren't my thing. It's not that beers falling into this category taste unpleasant to me. In fact, I quite like Bell's Oberon, as I've noted previously. But American wheats are a bit on the mild side for my preference. When I sit down for a pint, I want something that grabs the tongue (in a good way, of course).

So when I learned that our feature beer, Three Floyds Gumballhead, is a wheat beer, I wasn't quite sure what to expect. I'd heard that the stuff was loaded with hops, which is atypical for an American wheat. I'd also heard that Gumballhead is awesomely good, but I tried not to let the word on the street among other beer geeks predispose me toward giving a favorable review to this beer.

So to see how Gumballhead truly measures up to the greats of the beer world, I warmed up with the mighty Hopslam from Bell's, which is a KOTBR favorite. To BW3's credit, they had the Hopslam as a cask conditioned beer, so it was served at a warmer temperature. This enhanced the already heavenly flavor of the beer even more. I eagerly await Bell's release of the next batch of this outstanding ale.

Then it was on to the Gumballhead. This wheat beer poured fairly clearly with a color that was between straw and amber. When the server brought my pint to the table, the beer had just the faintest remnant of a head. Gumballhead is made with Amarillo hops, which gave the beer a boat-load of character. The nose on this beer is unbelievable. On first sniff, I got smacked in the face with a lovely citrus overload. Upon a second sniff, I smelled, interestingly enough, bubble-gum. I wondered whether the name of the beer was coloring my perception of the beer's aroma (the beer is actually named for a bizarre comic character), but a third sniff confirmed the bubble-gum smell. I pictured the Dubble Bubble that, as a kid, I found in my candy bag on Halloween after a good night of trick-or-treating.

While not on par with the Hopslam's flavor, Gumballhead's taste is nonetheless formidable. It's sweet on the front of the tongue and dry and bitter on the back. The flavor is heavy on those Amarillo hops, which lends the taste a striking combination of citrus and evergreen. As weird as this may sound, Gumballhead's flavor made me think of what a Douglas fir might taste like if it were soaked in lemon and grapefruit juice. That might come across as an unpleasant image, but it's not meant to be negative as Gumballhead's flavor was excellent.

This is a 4.5 mug beer for me; it's certainly one of the best that we've reviewed.

One last note--I have to give our server a thumbs-up for the Fred Sanford t-shirt she was wearing:


She also wanted to pass on a tip about this piece of apparel--if you happen to teach special education, don't wear it to class.

I also wish to give a huge thumbs up to Buffalo Wild Wings for their outstanding beer menu. I'm looking forward to visiting the establishment when it soon becomes BadaBoomz.

I'm a Dumballhead

Back in the days when I was just reading this blog instead of writing for it, I decided that Bell's Hopslam was worth my hard earned money. I based this decision on the stellar reviews written by those who were to become my co-Knights. But a funny thing happened when I got the Hopslam home; I hated it.

That experience has stuck with me, and as a result I try to be as conservative as possible when reviewing a beer. The highest score I've given a beer to date was 4 mugs (Brugge's Quadripple). I gave Bell's Oberon 3.5 mugs, even though it's my first choice when I'm in the liquor store.

So I think it's only right to say that last night's tasting was tainted by 10 or so of BW's mild boneless wings. Although I figured that mild wings would be weak enough that I could shake their taste, I was sadly mistaken. I suppose that rule one of reviewing beer would be to not ruin your pallet... and I failed right off the bat. Please keep that in mind as you read further into this review.

I started the night with a Hopslam (I'm coming around on Hoppy Beers, actually) and the wings, and then moved on to Three Floyd's Gumballhead, our chosen beer. It was hard to decifer the nose on this beer, but I did pick up a distinct hop odor that was strong enough to cut through my runny nose issues. The beer also had a very hoppy front, which might have been shocking had I not warmed up with the Hopslam. The beer was golden and transparent in color, not unlike most standard American beers. I felt that the back end and aftertaste of the beer was almost watery, but that may have been due to the boneless wing precursor. I wasn't very far into the glass before I started belching up the flowery taste of hops.

Although it seemed as if my fellow geeks were very impressed with the Gumballhead, I felt like it was just a fair option, and not a beer I was impressed with enough to give a second chance. Then again, maybe it just doesn't go well with boneless wings. I'd give it 2.5 mugs.

"Change of venue"

That's fancy lawyer talk for moving the proceedings to a different court. And that's what we've decided to do tonight. Originally, we intended to do tonight's roundtable at the new BARcelona Tapas restaurant, but our beer sources tell us that the beer menu will not be complete. So, we discussed going to Chumley's in Broad Ripple considering that they have 50 beers on tap. But we did an about-face yet again when we got word that the downtown Buffalo Wild Wings is blowing out pints of microbrews at the bargain-basement rate of $3.00 a pint before the restaurant goes into its cocoon for a little while before emerging anew as BadaBoomz.

Therefore, we'll be reviewing Three Floyd's Gumballhead at the downtown Buffalo Wild Wings on Maryland Street. That's where we did our last review, but we're all about sound economical choices. As always, feel free to join us. As always, we'll begin our proceedings at 8:00 p.m. with a warm-up beer.

You may not be so lucky

Meeting 18 of the Knights of the Beer Roundtable was unlike any other in that it was the first time we were wanted. Michael DeWeese, owner of the downtown BW3's, contacted Chris and asked him to bring us by to check out their selection of beers.

When thinking of BW3's, maybe the last thing I'd think of is beer selection, but as it turns out Michael is doing things a little bit differently than most BW's. As a result of this deviation from the template, Michael and his business partner Doug are moving the downtown location away from the BW3's concept, and creating a new restaurant named BadaBoomz.

As it stands currently, the downtown BW3's location has 40 taps, starting with your standard Anheuser-Busch products and ending up somewhere far away from anything standard. Once the transformation is complete, Doug claims they'll have 15 drafts no one else is offering - and an even more expansive beer selection than they currently stock.

We started the night with a George Gale & Co. Ltd Conquest Ale, a dull, flat looking reddish-orange drink that smelled of citrus and apple cider. The first taste brought out more of the apple - a strong taste that felt almost soupy on my tongue. This wasn't a hoppy beer, and the taste of alcohol wasn't overwhelming, but you couldn't drink a lot of this - and I don't think you'd want to. It was more a beer for sipping and trying to get your head around.

Our second sample was a 2003 Stone Brewing Company Double Bastard Ale. This had a similar appearance to the Conquest, but poured with a little more head. The nose was sweet and appley, also like the Conquest. But despite the introduction to the style with the Conquest Ale, the Double Bastard was surprisingly strong. Doug described the beer as a baseball bat to the face, and I'd agree with him. It's a bitter beer, but not hoppy... really nothing like anything I'd tasted before.

Both the Conquest and the Double Bastard taught me that not all beers are for quick consumption - some beers are meant to be sipped at, thought about, and discussed. I'd say it's almost a wine aficionado approach; dangerously close to beer snobbery. These beers seems to almost require as many brain cells to understand as they destroy. I'd give both a solid 3 mug rating.

We finished up the night with a Brewery Van Steenberge Piraat ($6.75 per glass), an amber IPA from Belgium. This beer was a nice way to finish up the evening, being a bit milder than our previous choices. The beer had an golden/orange yet transparent appearance in the glass, and a sweet smell that somehow reminded me of Brugge's Black. It had a sweet, almost bubblegum-like taste that hinted at its high (10%) alcohol content. I can tell that this was my last beer of the night; under the category of drinkabilty I wrote the words "I CAN SENSE THE DANGER!". I'm not sure what that's supposed to mean, but I suspect it means that I could drink a lot of it. I'd give it a 3.5 mug rating.

Getting back to the title of the post, I can't promise you that you'll find the same beers we had at BW's. Both the Conquest and Double Bastard came from Michael's personal stash. But that shouldn't stop you from checking out BW's (and BadaBoomz) selection if you get the chance. With the expansive selection you're sure to find something that fits your pallet.

My thanks go out to Michael and Doug for sharing their passion and beer. I'm sure we'll be back when BadaBoomz is open for business.

Sentimental Journey

So I'm 16 and I just got my driver's license. And like any teenager in Columbus, I wanted to get out and enjoy life. This meant taking road trips to Bloomington and Indianapolis with my friends Bryan and the Bohemian and many others. The one draw back: it's hard to have (legal) fun in Bloomington and Indy without being 21.

Until we found BW3's on Kirkwood Avenue. They let those under 21 in. They had sports all over. They had chicken wings and kick ass burgers on weck (the third W in BW3's). And it was also the first time I was served beer without getting carded. This was a favorite hang out for my friends and I.

It is many years later. BW3's has dropped the Weck to become Buffalo Wild Wings Bar and Grill. The BW's on Kirkwood is long gone, replaced my a strip mall store on the west side of town. Even the BW's in the Village in Muncie has moved out to a strip mall way, way, WAY off campus.

But my love for BW's continues. And our most recent beer tasting was held at the BW's in Downtown Indy. And this will certainly be my last drinking experience at downtown BW's as the owners and corporate, having philosophical differences, have elected to go their separate ways. So after Memorial Day, BW's will close and later in June will re-open as Badaboomz.

What will remain, however, is the amazing beer selection. Forty taps. Many more in bottles. A collection of cellar beers that probably can't be challenged by anyone in the city, state, or Midwest for that matter.

We were invited by Michael Deweese, who is a partner and the resident beer geek. He brought with him another restaurant partner named Doug (whose last night I didn't write down). We talked a lot about the restaurant business and about beers. From his cellar, Michael brought out a 22 ounce bottle of vintage Stone Double Bastard (from 2003) and a couple of bottles George Gale & Company Limited Conquest Ale (from 2001).

Normally, I would expect 4 to 6 year old beer to be skunky. I was proven wrong. And really, it makes sense. IPA's were made to survive the long journey from England to India. They have longevity.

What's really interesting is what the beers result in. Instead of being the bitter, hopped up beers when they are first born, they sit in the cellar and come out very sweet. Over time, it turns into a beverage that would challenge most wines. The result is not a beer that you slam or drink one after another. It's a sit back and enjoy type of beer.

We tried the Conquest first. As expected, it poured with no head what so ever. It was amber in color and smelled of applies. It was sweet, sweet, super sweet, like a good barley wine. There were some nice citrus notes. It finishes with a slight, syrupy aftertaste. For me, it reminds me of a really good, non-peety scotch.

We followed with the Double Bastard. Again, it poured with no head. It has a sweet aroma, a creamy sweet taste with a slight bite up front, and left my mouth covered in sugar.

Both beers were great, giving me a desire to store away some beers myself. Though I can't imagine being able to store beer away for so long and not drink it. We'll see.

With both beers, I give solid 4 mug ratings.

We finished with Piraat, which Doug highly recommended. This is an excellent Belgian ale and is available on tap downtown at BW's. It is not overly carbonated, so when the reddish-golden elixir is poured, there isn't a lot of head. The sweet aroma was faint and I wasn't able to define what I was smelling. The taste was surprising, full of fruits, especially strawberry. The sweet maltiness of this beer was balanced with just a oh so slight bite of hops. The Piraat finished clean with little aftertaste. But be careful: this drink is 10% ABV. You wouldn't really know it when you drink it, so it is easy to go overboard on this. It was a good beer to follow up the cellar beers with. It possesses many of the qualities of the cellar beer without having to wait years and years for it. Incredibly enjoyable, I give it 4 mugs as well.

Auf Wiedersehen!

From our new friend, Michael Deweese, who we're hanging out with Thursday night:

DON'T MISS THE LAST BEER TASTING

IN BUFFALO WILD WINGS
DOWNTOWN HISTORY
WE KNOW THE NEXT FRANCHISEE WON'T BOTHER

SAT. MAY 19 8PM

INCLUDES DINNER AND AT LEAST
12 SAMPLES INCLUDING
4 VINTAGE BEERS

$25

RESERVE BY EMAIL OR CALLING 916-9464

In case you didn't know, Michael is closing down is BW-3s location and re-opening this summer as BadaBoomz Ale House & Grill in his current location downtown at 15 W. Maryland St., as well as opening a store at 4930 Lafayette Rd.

This will be our first and last review in BW-3s, but we're eagerly looking forward to future reviews at BadaBoomz.