TWIB – Father-in-laws, Cognac and Lawnmower IPAs

This Week in Beer (TWIB) is a feature where I’ll highlight some craft beers I had during this past week mixed with some related (and unrelated) thoughts. Yes, it’s a play on the name of the show This Week in Baseball which I grew up on and loved.

Oh, the Fourth of July. One of my favorite holidays. A day of cookouts, drinking outdoors and fireworks. I was able to do all three while teaching my father-in-law about craft beer.

Hardywood does it again

My father-in-law is not into beer. He’ll drink a Heineken or Miller Lite every once in a while. He hasn’t been exposed to much of the craft beer world. I blew his mind with Hardywood’s Bourbon Cru.

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April Dirty Thirty Day 25 – Sixpoint Bengali Tiger

Soooo I’ve been bad. I broke the post streak and I won’t lie to you, I missed a day of not trying a new beer. I could make excuses and I should (since I actually have an awesome excuse for once) but I won’t. I will just pick up where I left off.

Tonight’s April Dirty Thirty beer is…

Sixpoint Bengali Tiger

Sixpoint Bengali Tiger

Sixpoint Bengali Tiger Ale

Critical Information:

  • 6.4% ABV
  • 62 IBUs
  • 13 SRM

My Experience:


Poured from can into pint glass. It has an orange color and is mostly transparent. It has a large, puffy white head that clings to the glass.


It has an aroma of fresh hops and is citrus-y.


It’s bitter, then hoppy, then bitter again. It’s straw-like (is that something??) and has a hint of grapefruit.


Gouda cheese or Peruvian chicken. Fried yuca anyone?

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April Dirty Thirty Day 8 – Laughing Dog Brewing IPA

Today’s review is on…

Laughing Dog Brewing IPA

Laughing Dog Brewing IPA

Laughing Dog Brewing IPA

Critical Information:

  • 6.4% ABV
  • 5.3 SRM
  • 66.5 IBU

My Experience:


It has a transparent, light golden-brown color with an airy white head that sticks to the sides of the glass. Lots of tiny bubbles float up to the top. Continue reading

April Dirty Thirty Day 1 – Adroit Theory B/A/Y/S Ghost 003

Well here we are. April 1st is upon us. Baseball has started and so has the April Dirty Thirty! First up to bat is…

Adroit Theory B/A/Y/S Imperial Stout

Adroit Theory B/A/Y/S Imperial Stout

Adroit Theory Brewing Company B/A/Y/S Ghost Batch #003

Imperial Stout

The Mud Hound Sessions

Critical Information:

  • 9.1% ABV
  • 80 IBU
  • 38 SRM

My Experience:

– Pour

Poured from a corked bottle into room-temp mug. Beer warmed up to about 50 degrees (recommended 52-56). Deep, dark black color not even penetrated by iPhone flashlight. Small head with not much to hardly any carbonation.

– Smell

Strong smell of cherries accented with some rubbing alcohol and hazelnut (a little angry that it says cherry and hazelnuts those on the bottle. I got the cherries right off the bat before I read it then was able to find the hazelnuts after).

– Taste

Potent. But hey, it’s an imperial stout. I could really taste the cherries and some woodiness. I sensed some black licorice too.

– Mouthfeel

It coats the mouth very smoothly without any carbonation.

– After taste

I’m typing this while drinking it so as I write this I feel the alcohol content and cherries lingering. The coating left from the previous sip/gulp keeps the flavors active for 2+ minutes.

– Food

This would be an after dinner dessert drink. I could see it being paired with an ice cream or anything with whipped cream.

– Overall thoughts

This beer is 80 IBU but you wouldn’t know that unless you read the bottle. It is also, as I said earlier, potent. The strength of the flavor is definitely in conjunction with the beer style. Personally I’m not the biggest fan of the high-alcohol content imperial stouts (even though I will gladly drink a regular stout any time of the day). However this is a local beer made by a new brewery and real, regular people. That definitely helps me enjoy the beer more.

Score: 5/10

Brewery and B/A/Y/S Information

Adroit Theory was started in 2011 by Mark and Nina, the owners, and Greg joined this March as the brewer. Nina decided on Adroit which means “clever” or “skillful with the hands.” Mark chose Theory because, “it captured the theoretical, boundry pushing concepts we try to put into our recipes.”

They hope to have the build out of our warehouse done later this summer, and with the proper licenses in place, have a few soft openings this fall.

B/A/Y/S is, “an acronym based on the lyrics “Black As Your Soul” taken from a lyric by a Nine Inch Nails song. Given the mysteriouos and multi-layered dimensions in the bottle artwork, we thought it was a clever turn of phrase. Plus it perfectly describes the pitch black aspect of the brew.”

What’s different about B/A/Y/S from other imperial stouts is that it’s aged on Chestnut wood. “Chestnut is virtually extinct, and we have to take reclaimed wood from old barns etc, and plane them down into staves. The Chestnut gives an earthiness to the stout that I have not tasted anywhere else. When paired with the cherries and hazelnut additions, I think it really works.”

Thought for the Day

One thing I truly believe is that beer tastes better when you can connect with it on a personal level. Knowing who the brewers are and what went into making the beer makes any beer better. I hope Adroit Theory keeps pumping out new batches and continues to succeed. This was a great start to April Dirty Thirty. What did you start #AprilDirty30 with?

My Big Debut – Beer Club #1

Hosting Beer Club

Hosting beer club at the Buffalo Wing Factory – Photo taken by Mitch Witte

Last Friday, February 22nd, was my big debut as a craft beer professional. Well, almost professional. Getting paid in beer is close enough. My buddy got me a gig hosting a craft beer tasting at a local restaurant, the Buffalo Wing Factory. I represented five beers all from different breweries.

  1. Lost Rhino Rhino Chasers Bohemian Pilsner
  2. Williamsburg Alewerks Washington’s Porter
  3. Sierra Nevada Ruthless Rye IPA
  4. Boulevard Tank 7 Farmhouse Ale
  5. Butternuts Moo Thunder Stout

The Rhino Chasers Bohemian Pilsner by Lost Rhino in Ashburn, Virginia was our first beer. I explained a bit about the history of the Pilsner and cold-fermented lagers. This was paired with an avocado salad with bell peppers, tomatoes, cilantro, sweet onions and lime juice. Continue reading