Lazy Dog Porter

Lazy Dog Porter

If you live in Southern California maybe you're familiar with this place, particularly Torrance, Irvine, and, well, just click here.  I didn't expect this place to have craft beer at all (which they do have a pretty good amount) let alone craft beer with their name on it.  But I am glad they did.  So today, I got the Lazy Dog Porter made by Bay Hawk Ales brewing company in Irvine.  Well, well, well, it looks as if Bay Hawk Ales have a nice little site that details their brews--click here to see the scoop.   I am guessing I drank the Chocolate Porter, considering I had the porter, but the description is different from what I experienced with the Lazy Dog Porter.  What did I experience?  Well then let's have it.

     
Appearance

      I made this picture of the extra large persuasion because I wanted you to see that, no this picture isn't badly taken albeit through the camera on my phone once again, this porter is black.  The drink is completely opaque with a deep thick looking texture.  I wonder if this is as dark as it gets.  The color is comparable to motor oil.  I couldn't see through it at all so no telling if there were any carbonation streams, which I'm sure there were because there hasn't been a beer, minus this one, where I didn't see carbonation streams.  The head you see was the head I got.  This came from tap and was poured away from my supervision, thus, I don't know if the head was bigger or what kind of retention it had.  Hey you can't watch the bartender all the time, what are you a stalker!  No big deal, though, and they had a 22 ounce option as opposed to an American pint.  Don't remember the difference between the American pint and the English pint?  Here you go my friend, just scroll to the educational afterthought.  So how does that beer look to you?  Did you like that?  Did you think that was sexy?

Smell

     The smell was a nice chocolate smell with a little bit of a roasted nut or bean smell.  I really smelled the chocolate though.  If you are a baker, or know one, look for some semi-sweet chocolate chips.  Yeah, that's right, the kind you throw into a batch of cookie dough.  Open the bag (hopefully it's at least half full, but I'm sure you'll still smell it.  Especially if the batch is new) and stick your nose in the bag and inhale.  That's what this beer smelled like .  A thin breeze of semi-sweet chocolate.  The chocolate was the star of the smell show.  The supporting cast was a roasted smell of something.  I want to say coffee, but maybe that's because that's what the description on the menu said.  I don't really want to say coffee but more like just a roasted bean or grain of some sort.  Yeah, you're probably right in saying that's roasted malt.  Either way it smelled good.

Taste

     I have to say, as far as taste and smell going together, this one was right on the nose.  I might as well put this section and the smell section together. The star of the show was chocolate, but not like drinking chocolate fudge or being a fatty and drinking from a chocolate fondue fountain, more like drinking a more acidic Yoo-Hoo.  And if you don't know what Yoo-Hoo is, well it's a chocolate milk drink that you can never get enough of, and ma'am/sir, you're missing out.  The taste of coffee was present but stayed on the sides of the mouth.  Every time I drank, though, all I could think was chocolate, chocolate, chocolate.  The malts were on point in this drink.

Mouthfeel

     The mouthfeel had a nice variety or complexity, whatever adjective you'd like to use because I honestly am not fully confident in my use of 'complex' when talking about beer--not yet at least.  The brew was thick and creamy, similar to Guinness but more carbonated, which gives more texture that can keep your tongue interested.  I, and I imagine others, can grow tired of Guinness because the mouthfeel is so smooth and I begin to feel like I'm just drinking syrup.   I grow tired of drinking it and start to feel like I need a little more excitement in my life.   Nothing wrong with Guinness, though, and I love the drink--honestly--but I like carbonation and would pick a more carbonated drink rather than Guinness.  There was a dryness to the drink which made me think of chocolate ( if that's normal or not, I'm in space).  Lastly, which I think was a nice way to end my session, the brew made my breath smell like chocolate.

Overall

     This beer was good!  I don't want to make it a favorite.  Well, no, I don't exactly want to say that.  The explanation is that this beer is different.  I wouldn't drink it as a session beer because I think the texture is too rich.  It was a heavy drink and the flavors were very robust.  For me to call it refreshing would be wrong.  It was filling.   I can drink more bottles of Guinness than this (and remember what I said earlier about getting tired of it).  Can I go so far as saying this is a sort of dessert beer?  Just like a dessert wine is sweet, this beer is sweet and I could really end a good meal with this beer as a replacement to a cupcake or cookie or something like that.  I guess it can be a more tough dessert.  I mean really, how cool can you look when you bite into a cupcake?  Do I suggest it?  Hell yeah!!  Try it; the only reason I wouldn't pick this beer before other beers is because of personal preference.  There's quality present in this brew and I really don't want to take away from that.  So go out there and take it in.


Afterthought

     Yeah I'm labeling the afterthoughts now.  Not only for easier organization but also because when I refer you to something I'm talking about that is in another blog,  you can now just scroll to the bottom and look it up with an easier time at finding it (although I understand how hard it is to avoid reading the entire article, but you know, time dictates everything).  So what are we going to talk about today?  Malts of course. I'm in my mid-twenties and only recently have attained a full understanding of what 'malt' is.  I know, and now you do if you didn't, that malts contribute the sweetness to beer--as well as candy and milkshakes and et cetera.  So I looked some stuff up for you and good old Wiki gave this nice and clean explanation: MALTS!  If you were a good student and read the entire article, then you realized that malt is not a thing but the result of a process involving grains.  The product is sugar, grain, and/or malted milk (milk shakes!). 
     Here's another thing about malts--adjuncts.  When referring to beer (I don't really know if adjuncts are included in anything else) an adjunct is an unmalted grain that can add certain flavors for beer, create a kind of retention in the head, and it also helps with cutting costs.  Just read this if you're interested: ADJUNCTS!
     So there's a little preview of Malts and Adjuncts.  You now have an extremely (and take extremely generously) basic knowledge of malts and adjuncts in reference to beer.  Here's a list of malts and adjuncts you can find in beer:  MALTS AND ADJUNCTS! That page got a little thick for me and becoming an expert that fast isn't my thing.  This is fun remember?  If you want to go get a degree in Beer go to UC Davis.  Other than that,  let's take it easy and learn as we go along. 
 

South Loop Porter

South Loop Porter

      This is a Porter Ale that comes from a Brewery in Torrance, CA called Red Car Brewery & Restaurant.  I've been to this place before but only to hang out.  This time, though, I came for the beer.  They have four beers that are brewed here and I intend to taste them all.  Tonight I had the South Loop Porter.  This beer falls under the ale category (if you didn't look it up last blog, ale means it was fermented at the top of whatever you ferment beer in and lager is fermented at the bottom) and is of the Porter persuasion.  What the hell is a Porter?  That's exactly the title of an article you should read here to get the answer.  In short, a Porter comes from 'Transporter,' as this was their favorite type of beer back in the 1700s.  The porter was created in England and began as a mix of an old ale, new ale, and mild flavor ale.  The porter beer was the first engineered beer.  Interesting right?  I read that and wondered if that's how we're going to engineer women one day-- old, young, kinda hot equals 'damn that's good cooking!'
     Not only did this beer have a good amount of information about it in the menu, but also gave a little history lesson about the city I live close to.  South Loop, a bridge, that carried the old Red Car of Los Angeles. So, let's begin:


Appearance

      
     This is a Porter, but apparently there aren't any really famous or popular porters out there that I've tasted.  If you have one, let me know, but searching through a thousand porter brands isn't my idea of a good time, thus, I'm just going to use Newcastle again.  The picture could've been better but it was dark and I was using the camera on my phone.  So, as you can see, the beer is dark--really dark.  I loved the color.  I used a maple syrup analogy for Samuel Smith's Nut Brown Ale, but this one was more of a watery chocolate.  Light hardly got through the thing.  My sister said soy sauce.  Maybe she's right, but I thought it looked thicker.  The head was short, less than an inch, and practically disappeared by the time I had my camera ready.  Part of it, though, may also be because the server spilled some of it when he pretty much slammed the glass down like he just took a shot.  It's alright though, no damage done.


Smell

     I didn't notice much.  I swirled and inhaled and did as much as I could to release the aromas, but the smell wasn't that strong.  There weren't a lot of people there and no one was close by but there were empty plates at our table that might have distracted my sense of smell.  What I did smell was roasted coffee and little bit of chocolate.  Other than that I wasn't too impressed with the smell.  Again, my sister said soy sauce.

Taste

     It makes you do those quick smack your lips a couple of times.  There was a woody roasted taste.  I could taste the malt mix with hops (honestly that statement was more instinctual than empirical, so if you thought I was using jargon that needed explanation I really don't know what I'm talking about from an intellectual stand point.  I'm such a rookie.  But if you still want an explanation in the simplest form:  malt is sweet and hops is bitter). The initial taste was sweet, but after it went down, the roasted hoppy taste gave a hearty 'hello.'  Yes, again, my sister said soy sauce or "something fish like."

Mouthfeel

     There was a lot of carbonation.  It reminded me of a soda in regards to how carbonated it was, especially with the sweetness of the malt.  Good or bad, that's probably completely personal preference, but I liked it.  It made sure your tongue knew the drink was there.   The beer flattened a bit towards the end of the drink, but the initial tastings had much of that biting sensation that you get when you drink a fresh coke too fast.  You know, when you feel like the drink is 'burning' your tongue? Sure you do.  Anyway, that was the initial mouthfeel, and I think it took away from the taste because I had to let the beer sit in my mouth for a long while until I could fully taste it.  I don't really know, maybe it's not supposed to be a big deal.  Give it a year, though, and maybe I'll change my mind.


Overall

     Nice beer.  That's all I can really say.  There is nothing really special about it.  I loved the color and the roasted taste was my favorite flavor that came from the drink, but in the end it wasn't strong enough for me.  Nothing was pronounced.  Maybe you're thinking, "oh now he wants stronger, with all his drinking he's probably desensitized his tongue anyway."  Maybe you're right.  Maybe you're wrong; hell if I know.  My sister said it had a soy sauce, fishy taste.  I don't completely agree but I see where she's coming from.  I suppose it's due to location because many of the drinks that pop up in my head that come from that area have that hinting of a taste.  England and fish and chip-- you probably can conclude that this beer goes great with this beer.  Hell if I know though, I'm thousands of miles away from England.
     I know I juxtaposed this beer with Newcastle, but there isn't much comparison.  They're two very different areas of the ale that can't be compared to one another, at least not the South Loop and Newcastle. This porter took me out of the English dark ale and raised it up a level--changed the game sucka!  So, hooray for the South Loop to do that; thus, creating a new base for me: the Porter.

      This isn't over!  If you look closely at the label, you can see on the side the letters OG, IBU, and ABV.  The letters OG stand for Original Gravity.  There is Original Gravity (OG) and Final Gravity (FG).  If you need specifics go to Wikipedia or Beeradvocate.com (I'll link to BA in a minute).  They have a whole confusing web page about it.  To short shrift it, though, Gravity refers to the sugars that turn into alcohol.  You do a whole math equation and you can get the alcohol content of beer, which is the last grouping of letters you see on the picture:  ABV
     ABV stands for Alcohol By Volume.  This is the calculation produced from the equation involving the OG and FG.  It's like the proof system that you read on liquor labels.  For the South Loop Porter, the ABV is 7.06 percent of alcohol.  Read up on it here, it also includes a fairly simple explanation of Gravity: Get to Know Your Alcohol (By Volume)
     I'm guessing that if you take these numbers into consideration you can approximately gauge how sweet your beer is going to be.  If anyone can verify that it'd be greatly appreciated.
     Lastly, and most interestingly, is the IBU or International Bittering Units.  Now, if you were like me and you tasted Arrogant Bastard way too early in your life, you'd wish you knew what this was back then.  This is a measure of the bitterness of beer.  Since bitterness is subjective, you should use this as an approximation rather than an absolute gauge.  Bitterness usually comes from the hops.  The lower the number, the less 'hoppiness' a beer has or less bitter.   If you need a table, below 20 is a little bitter; 20 to 45 is the mid-range, and after 45 the beer will be bitter.  In other words, not for you fruity drink lovers out there, people force feeding themselves bitter beer because they want to 'be down,' and especially people who say they LOVE Bud Light.  Also, in my experience, and I may be completely wrong, but beers that are more bitter tend to get me buzzed faster.  Again, it might just be me, but I doubt it.  Here's where I got the information if you really don't trust me: Bitter
     So there you are.  You learned something more than just the usual 'how this tastes.'  And if you didn't, what the hell are you doing reading this?  Go read something smart, this blog is for new booties.  Or maybe you're on the other end and your life is filled with punching drunk women in bars and building beer pyramids.  Just kidding, I've been hearing that beer drinkers are way more educated about beer than around ten years ago.  Anyway, remember that this blog is so you can drink with me and we can compare notes.  So enjoy your drinks where ever you are and don't over do it.  Sorry if you were expecting the IPA.  The trip to the brewery came first and now I'm a little sick so I have to let this pass before I taste again.  Deuces to all.