Kicking off April in fine style, we’ve had a bit of a Mikkeller thing happen, with some absolutely cracking beers hitting Otter’s Tears shelves. Big beastly stouts feature heavily, as do barrel aged beers, with a smidgen of sour, and a big juicy helping of Double IPA.
Beers with brewery tasting notes where available below, read on..
MBCC SpontanYuzu – This years MBCC official festival beer, SpontanYuzu, is brewed with zesty and delicious yuzu & aged in Oak Barrels. A cloudy yellow sour with a fresh citrusy character that holds 7,7% ABV. Ten cans have been marked Lucky Bastard. Should you be so fortunate to find one of these (look at the bottom), it means you are going to MBCC with a Pink (all session) wristband – free of charge.
Nelson Sauvin Brut Chardonnay Barrel Aged 9% – “This stunning Biére Brut has been one of our proudest creations. It’s a glorious combination of champagne yeast, brettanomyces and finished in Austrian white wine barrels. The nelson is dry, sweet, vinous and pure decadence.”
Nelson Sauvin Chardonnay Barrel Aged (750 bottle) 9% – A remarkable beer brewed with Nelson Sauvin hops, fermented with Champagne yeast and aged in white wine casks on Brettanomyces and enzymes creating a super dry beer with a strong white wine character and complex notes of grapes, gooseberry and oak.
Nelson Sauvin Champagne Barrel Aged 9% (750 bottle) – No tasting notes available at the time of writing this, but basically see above for the base beer, only with Champagne barrel characteristics..
Black Imperial Stout 16.1% – ‘Brewed as the strongest beer in Scandinavia’. This imperial stout was introduced a couple of years ago as the craziest, wildest, and strongest beer from Mikkeller. Eventually, Black Fist Ran over its little brother and easily took the title. A very strong imperial stout brewed for Mikkeller at De Proef in Belgium. Made with roasted barley, dark brown sugar and Champagne yeast.
San Diego Beer Geek Brunch Weasel (can) 10.9% – *Formerly brewed by Mikkeller at Nøgne Ø, Norway, now at Lervig, Norway.
This imperial Oatmeal stout is brewed with one of the world’s most expensive coffees, made from droppings of weasel-like civetcats. The fussy Southeast Asian animals only eat the best and ripest coffee berries.Enzymes in their digestive system help to break down the bean. Workers collect the bean-containing droppings for Civet or Weasel Coffee. The exceedingly rare Civet Coffee has a strong taste and an even stronger aroma.
Brunch Weasel was originally brewed with and named for the coffee beans culled from civet droppings, but this take was made using coffee roasted at home by Mikkeller San Diego head brewer Bill Batten and his wife. Other versions used beans provided by East Village roaster Dark Horse Coffee.
San Diego Beer Geek Breakfast 7.5% – Oatmeal Stout with Dark Horse Coffee. A variation on the version below, canned and clearly brewed in San Diego
Beer Geek Breakfast 7.5% – An oatmeal stout with 25.0% oat-based ingredients and a nice touch of gourmet coffee. A beer that goes extremely well with breakfast. Brewed for Mikkeller by the amazing guys at Lervig.
Beer Geek Desert 11% – “From the beer geek breakfast series, the beer that really put Mikkeller on the map. We added cocoa and vanilla to the french press coffee trick, creating a whole new dimension to the beer that are loved by freaks and geeks worldwide. It’s dark, dangerous, sweet and incredibly tasty as you would expect, but most of all; it’s ready to conquer your breakfast table routines.
Some serious stuff right there I think you’ll agree. If you check each beers respective score out on Ratebeer, they all rank at between 97/100 to 100/100, so definitely no duffers.
But don’t take Ratebeerians word for it, come try them for yourself.