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Archive for the ‘ybc_brewing’ tag

Credit Where Credit Is Due (YBC Cask)

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I’ve been a bit critical of YBC’s cask nights in the past, pointing out that they’re essentially taking the lazy route out and just dry hopping whatever ale they have lying around and calling it a day. For months and months their cask lineup switched between Pale Ale and IPA dry-hopped with a constant march of hops, with the odd stout thrown in for fun.

Thus, it’d be highly remiss of me to not mention today’s YBC cask, which breaks from that trend and is an honest-to-goodness interesting cask. The cask before us is a Pilsner dry-hopped with Spalt.

I know, I know, it’s not on the surface different from what I was just complaining about. But let me ask you this. Have you ever had a dry-hopped lager? Or a cask-conditioned lager?

Now take it to the extra bit of interesting, where that same beer will be re-dry-hopped with different strains for the next two weeks. Sad YBC couldn’t do all three at once for comparison, but the approach is still nice.

This could be very interesting. Plus, there’s a dynamite hockey game up on the big screen tonight, so YBC might be The Place To Be this afternoon.

Footnote: I should also note the other cask tonight: A chai tea infused winter ale from Central City at Cafe Barney on Main Street. That sounds deliciously insane, but YBC gets my cask vote. No, this has nothing to do with my living four blocks away and behind oh so lazy. Shut up. No. I think YOU’RE lying.

Written by chuck

February 23rd, 2012 at 12:13 pm

Posted in Bars,Breweries

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April Beer of the Month — Yaletown Brewing Rocket to Russia

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Last month, I decided to highlight a noteworthy beer periodically. These beers are not meant to be the best, or even particularly good, but instead a beer that is interesting for one reason or another. A great example of this is Storm’s 11 12 13 year old sour lambic that is increasinly looking like it will gain the right to vote before we drink the last of it. I might highlight this one in a future article, but safe to say there’s no rush. (When Nigel feels compelled to comment on someone having their third pint of the same beer in one sitting, you know that beer is not in any sort of demand crisis).

She was unreachable for comment.
Likely because her taste buds exploded and she is now dead.

So today I take down the little badge honouring Driftwood’s fine CuvĂ©e D’Hiver, and replace it with… drumroll please…

Yaletown Brewing’s Rocket to RussiaBourbon-Oaked Russian Imperial Stout

I picked this beer for a number of factors. First, it’s an oak aged beer, and that’s a trend that’s only starting to catch on in Vancouver, despite its near-always delicious results. Second, it’s a Russian Imperial Stout, another type of beer that’s semi-rare locally, likely because of how expensive making this style is both in ingredients and in time. Ultimately, though, the main reason I picked this one was the back story.

RtR was conceived by a pair of gold-medal winning home brewers (Matt Anderson and Danny Seeton). They worked with YBC’s Iain Hill (also a medal winning brewer, although this time of the professional variety) and produced this sticky black bastard. Only 14 kilolitres were produced (usually beer is produced in hectolitre lots), so availability is not fantastic. Rumour has it that the Alibi Room and YBC still have some on tap… and that’s about it (please correct me if wrong).

This is what most rockets to russia look like.
Although technically I guess this is a rocket from Russia.

Is it a particularly good beer? Well… not so much. Of course, it’s a Russian Imperial Stout, and saying a beer is not a great RIS is like saying “that sex was subpar” or “this meth didn’t get me that high.” It’s still a freaking good beer. Even so, I found the flavours a bit cartoonish and unbalanced, coming at you one after another until you want to give up and look down the menu for the lagers. Time to age would likely help correct this, although aging costs money and raises the uncomfortable question of what to age it in, as the beer was already positively soaked through with bourbon and oak flavours.

Still, go drink this beer while you can, as the model of breweries sub-leasing out their spare capacity to homebrewers can only increase the variety and awesomeness of local beer. That the first time this was tried in BC resulted in a RIS is absolutely proof of this.

Where to get it: Alibi and YBC on tap. Soon to be gone forever, so go quickly. Also in limited quantities in Matt’s basement, probably.
Where not to get it: Anywhere else.

Written by chuck

April 1st, 2011 at 10:30 am