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St. Arnolds Divine Reserve 16
Posted on 2/29/16 at 3:05 pm
Posted on 2/29/16 at 3:05 pm
Spotted in BR at Calandro's Perkins and they only had 3 cases of it.
7
Posted on 2/29/16 at 3:11 pm to Horsemeat
I was looking forward to this one but of course Saint Arnolds is pulling out of North east LA.
Posted on 2/29/16 at 3:13 pm to Horsemeat
I'm not thrilled about the style they picked this year. I am not a big fan of sours.
DR15 was an imperial stout and it was the best St. Arnold's beer I've ever had.
DR15 was an imperial stout and it was the best St. Arnold's beer I've ever had.
Posted on 2/29/16 at 3:13 pm to Horsemeat
Plenty of places have no limit around town. A lot of people are buying it, but they don't know it's a smoked beer. Gonna be a lot of sad faces.
Posted on 2/29/16 at 3:14 pm to List Eater
quote:
but they don't know it's a smoked beer.
thanks for saving me some money
Posted on 2/29/16 at 3:18 pm to SUB
quote:
SUB
Not sure where you get the sour info from. Here is Saint Arnold's description:
"DR16 is a full bodied beer with layers of complexity. There is a deep, rich maltiness that is balanced by the artful use of smoked malt. While the smoke character is present, it is more subdued than you would find in a rauchbier. There is a subtle Noble hop aroma and a slight caramel character that becomes more prominent as the beer warms up. The Kölsch yeast adds a light fruitiness.
DR16 has a moderately-high bitterness that is balanced nicely by its residual malty sweetness, and there is no lack of alcohol warmth as you easily finish a pint. DR16 comes in right at 10% ABV. This beer is ready to enjoy now but will also cellar well cold for at least five years."
Posted on 2/29/16 at 3:19 pm to Salmon
Rauchbier really turned me off of any smoked beer. I'll try one, but don't plan on buying a 6er.
This post was edited on 2/29/16 at 3:19 pm
Posted on 2/29/16 at 3:20 pm to Horsemeat
More stuff to shelf turd in the 504. Need to make room next to the Pumpkinator, Grand Reserve, BCBS, etc.
Posted on 2/29/16 at 3:22 pm to bleeng
quote:
Not sure where you get the sour info from. Here is Saint Arnold's description
Apparently some of the germans use brett to make this style
Posted on 2/29/16 at 3:23 pm to Horsemeat
quote:
artful use of smoked malt
I might have had one or two smoked beers that are worth a damn. Yazoo Sue and Stone Smoked porter come to mind. Most are terrible.
Posted on 2/29/16 at 3:25 pm to BottomlandBrew
Stone's Smoked Porter was legit - still have a couple of bottles stashed away.
Posted on 2/29/16 at 3:29 pm to bleeng
quote:
Not sure where you get the sour info from.
From here LINK
quote:
Adambier is a strong, dark, hoppy, sour ale extensively aged in wood barrels. Extensive aging and the acidification of this beer can mask malt and hop character to varying degrees. Traditional and non-hybrid varieties of European hops were traditionally used. A Kölsch-like ale fermentation is typical Aging in barrels may contribute some level of Brettanomyces and lactic character. The end result is a medium to full bodied complex beer in hop, malt, Brett and acidic balance.
Posted on 2/29/16 at 3:41 pm to SUB
quote:
SUB
It sounds like SA altered their recipe a bit.
I have a couple in the refrigerator and report back later tonight.
It looks like I'd enjoy the original recipe more than the SA beer-we'll see.
This post was edited on 2/29/16 at 3:47 pm
Posted on 2/29/16 at 3:42 pm to SUB
Bomber was $7.99 near my office. My neighbor wanted to try it out, so I picked up for us to split.
Was thinking maybe I screwed up and should have gotten a 6-er to hang on to the other 4 as possible trade items, but now reading more experienced drinkers' thoughts, glad I didn't.
Was thinking maybe I screwed up and should have gotten a 6-er to hang on to the other 4 as possible trade items, but now reading more experienced drinkers' thoughts, glad I didn't.
Posted on 2/29/16 at 3:43 pm to bleeng
quote:
It sounds like SA altered their recipe a bit.
it is sounds closer to hair of the dog Adam, which is only other American beer I could find of that style.
Posted on 2/29/16 at 3:50 pm to Horsemeat
from St Arnold's website
quote:
DR16 is a full bodied beer with layers of complexity. There is a deep, rich maltiness that is balanced by the artful use of smoked malt. While the smoke character is present, it is more subdued than you would find in a rauchbier. There is a subtle Noble hop aroma and a slight caramel character that becomes more prominent as the beer warms up. The Kölsch yeast adds a light fruitiness.
DR16 has a moderately-high bitterness that is balanced nicely by its residual malty sweetness, and there is no lack of alcohol warmth as you easily finish a pint. DR16 comes in right at 10% ABV. This beer is ready to enjoy now but will also cellar well cold for at least five years.
The Adambier style was popular in Dortmund, Germany until the mid-19th century, when Pilsners and Munich-style lagers began to take over. Eventually, the style became largely extinct until recently, as more and more breweries look to their brewing roots.
Posted on 2/29/16 at 3:52 pm to Lake Vegas Tiger
Matherene's Downtown has bombers of it. I picked up a bottle Saturday night, but I haven't had it yet.
Posted on 2/29/16 at 5:32 pm to SUB
Bought a six pack last week at Mathernes. Had two so far. DR16 is not a sour beer. Definitely smokey, kinda more like barleywine.
Posted on 2/29/16 at 8:10 pm to McVick
You are right. Picked up my six pack today and just tasted it. It's like a smokey barleywine. Very good IMO and is a solid purchase for aging purposes.
Posted on 2/29/16 at 10:13 pm to SUB
I agree, very good beer. A little hot but not too bad for 10% Abv. It's hard to detect the smoke but I have a brisket going on the smoker. I'll age a few for later.
This post was edited on 2/29/16 at 10:14 pm
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