Wells Bombardier Glorious English
This is the export version, 5.2% abv. It’s rich, with a crystal malt signature but also good plummy notes which derive from the yeast and, I’d guess, a higher-than-usual fermentation temperature. There’s a reasonable amount of sugar used in the recipe, I’m sure, but the body is not thin and it all works well.
It’s a good example, except in a can, of English “keg beer”: pasteurized, filtered and carbonated, but made with care and to a reasonable abv. By keg beer, one means the more industrially evolved version of beer as opposed to “cask” or real ale which is unpasteurized, only roughly filtered (and not mechanically), and not charged up with CO2 gas.
The hops, at least after a few months in the tin, are somewhat subdued in aroma but quite evident in the taste. It’s English hops too, which lack the white pith hit of Yank hops from the West Coast. Some people suggest English ales can never have the impact of your typical American “hop bomb” (IPA and such).
This feeling, however, derives (IMO) from tasting current examples of beers made with English hops. On average they are less impactful than American IPA because less hops are used. If Charles Wells stuffed as much Challenger and Goldings in Bombardier as Stone puts American hops in its IPA, it would be six of one half a dozen of the other. The characteristics will still be different of course, but the impact similar. To extend the military metaphor, one’s a Tommy gun, one a Sten: take your pick.
I wonder what style Bombardier ale would have been called in 1800. Maybe an amber beer? It’s too dark for a pale ale and too rich too I think for that description. Maybe the kind of amber the Thames boatmen added gin and bitters to and called a “purl”. I’m all for gin, all for bitters, indeed together in the glass but no ale, aka the old naval drink, Pink Gin. Of that another post soon.
Three Brewers Black IPA
This is by far the best beer from this house I’ve ever had, and was tasted at the Yonge St. and Dundas location in Toronto. It lacks the yeast signature of the other beers in the range, I’d guess a California or other neutral-tasting yeast was used. The rest of the range generally have a strong Belgian/Northern French top-fermentation note.
It was rich and brimming with hop energy. The hops are American, surely, but unlike many Black IPAs the hops worked in the best possible way, strongly but with gastronomic purpose.
Wellington Russian Imperial Stout
A long-established craft brewery in Guelph, ON, Wellington Brewery makes a range of English-type beers, mostly. The best of them are Iron Duke, a strong ale and kind of a Burton style, and a Russian Stout. The stout’s abv is 8%, not classic 10-12% territory, but strong enough and the beer has the rich character of a classic Impy stout.
There is a particular twist to the current batch, almost a “milky” quality I can’t put my finger on. I doubt lactose would be used for an Imperial, but who knows? Anyway it is the real thing, rich and velvety and bitter a plenty in the way suitable for stout, i.e., not featuring too much aroma.
Georgian beer fanciers may have quaked to see a fine export stout served with the chipotle wings pictured, given too Hades was surely invited to consult on this particular recipe. Then too the English invented “pull’d chicken”, ancestor to the American pulled pork which can be plenty spicy, so it’s safe not to make any grand assumptions here.
Anyway the combination works very well. All combos of beer and food do in my schematic of the culinary, that is, if I like the food and I like the beer, we’ve achieved a pairing.
Polar Ice Vodka
I always have some vodka at home, but only taste it two or three times a year. Tasting for me means, on its own. Apart from that it is good for a Bloody Mary.
This particular flask was exceptionally good. It had almost no nose but a sweetish, refined palate. I couldn’t place the background taste but I think it may be charcoal, from charcoal filtration. All vodka made in Canada must undergo charcoal filtration before sale. Just for fun, I bought another flask of Polar Ice at a different store. This one had a noticeable alcohol nose and the taste was somewhat different – not radically so, it is vodka after all, but they weren’t identical.
I’m good with this as even a super-refined distilled beverage such as vodka is still a natural product – made from grains or potatoes (in Canada). No matter what treatment they get in processing, these feedstocks change over time, yeasts may change somewhat, the temperature in fermentation or distillation will vary a bit, etc. Such differences are even more pronounced with whisky. Not every cask is the same – the type and source of oak will vary, and the mix of ages – and many other factors play into it including annual climactic variations.
Save some spirit from any distilled drink – pour into a mini bottle and close it up full to prevent air from affecting the residue. Then, compare it, neat, to your next bottle of the same brand. I doubt it will taste exactly the same, even a standard brand vs. a single barrel or small batch type.