WEEK 96-- Have you EVOLVED?

This has got very little to do with the real "theory of evolution" by Charles Darwin--if anything,  it's only kinda playfully relevant.

We all know or seen or been through this familiar scene--a guy walk in to a craft beer place, had a beer or maybe two, and decided it's something really interesting, something worth exploring further and started to become a craft enthusiast.

We also would see a guy walk in--had 1 or 2 beer--and that's the last time you will ever see him at a craft beer bar--because he decided that's not what he like, and that's it--back to usual usual big factory beers.

达尔文《进化论- THEORY OF EVOLUTION》说的是从简单生物演化成复杂有智慧的人类进程理论。

放在啤酒的世界，也蛮有趣适用。

所有经历过从完全不知道有CRAFT BEER存在，到开始接触喝过一些不同类别啤酒，从此一头栽进浩瀚啤海的啤迷朋友都懂得这是怎么一回事。

在喝啤酒人“进化”过程中，能决定一个人是只好奇喝上几口然后就转身喝回自己熟悉的单调无趣大厂啤酒，又或者是会自动进一步探索的决定性因素有几个，不过，最关键的莫过于是不是碰上“通关”的“进化啤酒”（EVOLUTION BEER）。

There's a few factors influencing the above scenario--whether a guy decidedly go with or go against craft beer---but we shall only focus on 1 deciding factor here--that 1 beer( or more) that will change someone's stereotype/wrong assumption about beer(you may add mead to that list too)

Let's call that ONE beer( or more) as EVOLUTION beer.

Not to sound complicated or technical(there's nothing technical in this blog anyway)---Evolution beer is a beer(or more) that would taste so awesome--so nice--that a person would be feeling so contented--so happy he/she chose that beer.

More importantly-- it will be a beer that changed perception or open up palate/new imaginations/level of appreciation.

In many ways--Evolution beer( or mead) is something that will sent someone from just a passer-by/ curious drinker to the road of no return of becoming a Geek.

如果我们把大厂啤酒想象为城门外遍地垂手可得的野花杂草，那CRAFT BEER就是关在城门内不太为人知的秘密花海，只有踏进城门之内的喝酒人才有机会发现什么是CRAFT BEER的变化多端美好世界。

这样说或许有点武断，不过，事实是，所有新人，在喝上第一杯或最初几杯CRAFT BEER的开始，所有从喝大厂啤酒或看广告得来的所谓啤酒认知基本全部废掉，味蕾不适应或感官被震撼又或是觉得难喝死了等感受都是正常现象。

因为那样，有的人会掉头就走回到自己熟悉的单调无趣大厂啤酒怀抱。

不过，一旦碰上对的啤酒，特别是让人“通关”的“进化啤酒”，那就基本已经双脚踏在不归路上，是的，如果你还没喝过CRAFT BEER，这是所有啤迷的共同认知，一旦发现这个浩翰啤海的美好，就不可能再回头去喝那种淡出鸟来的无趣啤酒。

I can remember the early days few years back--when i thought i was kinda already "advance" than most of my friends by drinking the big factory beers from German/Belgium--that's until when i finally had my first Rochefort 8.

To use "blown away" sounds cliche--maybe i was not blown apart but it was a real palate opener/eye opener--that was a beer that made me wonder what the hell just happened....

什么是“进化”啤酒？

很简单，就是喝了能让你惊艳，惊叹，觉得幸福，感觉美好，从此开窍变成啤迷的啤酒。

这是“进化”啤酒最奇妙的功能。

个人经验，从当初懵懵懂懂喝啤酒，到有点开窍，第一支“进化”啤酒是比利时的修道院酿坊作品ROCHEFORT 8号瓶子，当时自以为“比其他人懂”，因为已从最基本淡无味大厂啤酒喝到一些德国比利时“较有味”大厂啤酒，不过，一喝到8号瓶子这样的CRAFT 级别啤酒，根本就是懵掉，想象不到原来啤酒可以是这样丰富多层次，而且应该慢慢品尝感受不同温度变化带来风味演化，那种美味和幸福感完全不是冷飕飕快饮的所谓啤酒可以比拟，这是绝对全新啤酒境界。

As we move on--there's definitely more Evolution beers awaiting to be discovered--i would say in every different "stage of drinking" or "palate improvisation"--we all need different Evolution beer to hit up the palate and wake up the senses in order to go up another level in terms of appreciation ability--it's a beautiful journey and surely an enjoyable one.

对任何新朋友来说，在最开始阶段，是不是能碰上对味“进化”啤酒很重要，这是能决定味蕾开不开窍的重要时刻。

当然，开始阶段，因为味蕾感官接受度不高，对一些朋友来说，像8号瓶子也未必是每个人都能接受或喜欢的啤酒风格/味道，不过，只要敞开视野，就一定会找到自己喜欢的啤酒类型，也肯定会遇上让自己鉴赏力和味蕾功力提升的“进化”啤酒。

在喝CRAFT的路上，“进化”啤酒无处不在，无论是新朋友或资深啤迷朋友，只要是愿意尝试不同类别风格啤酒的，都会在不同阶段碰上开拓味蕾新世界的“进化”啤酒，而这正是CRAFT BEER世界最美好一面，因为世界某个角落总会有某位酿酒师在试着让自己的或疯狂或简单想法变成啤酒（或蜜酒）等着有心人品尝。

你碰上过什么样的“进化”啤酒？

What's perhaps 1 or some of your EVOLUTION BEER?

WEEK 95-- LEARNING BEER THE CHINESE PROVERBS WAY

First newspaper column post of 2017--went a little retro here--a few Chinese Proverbs/Idioms to look at what's happening with some of the craft scenario--especially with newbies/ curious drinkers...

It basically means someone who endured hardship/bitterness trying to achieve something would eventually taste the fruits of their labour/sweetness of success...

To use such "motivating" phrase for beer tasting is a little playful but it also kinda reflect the very real scenario happening all over any craft beer places in the world when first time drinker/very new newbies trying out beers heavily influenced by use of HOPS.

这句话听起来怪老土的。

用在不习惯craftbeer味道变化新世界的新朋友，还蛮贴切的。

喝惯普通大厂啤酒的大多数人不会知道啤酒花（HOPS）是什么一回事，第一次接触craftbeer，无论是易喝的Pilsner或Pale Ale 都会感受到啤酒花作用，有人会说“比一般大厂啤酒香”，再来"好像有点苦"，当然，要是喝IPA的话，会第一口就"好苦"。

每个人对不同食物味道喜好厌恶是不一样的，苦涩味普遍来说最不讨好，不少人会选择避开，所以，当大多数人开始喝到用较大量真材实料啤酒花酿造类别风格啤酒时会觉得难以接受，甚至还“味蕾震撼”是容易理解的事。

其实，喝较偏向啤酒花苦涩味啤酒就像吃东西一样，所谓苦涩难接受，有时只因为自己预先心理设限闹别扭而扩大了初接触的排斥感。

已过当初“受不了苦”阶段的朋友会了解什么是啤酒味道层次带来的“苦尽甘来”，这是很贴切的形容词，只要味蕾适应了啤酒花最初带来的苦涩，就能领略到什么是啤酒花的甘香，还有融和酿造过程中所有材料的甘甜。

The truth is --majority of so called beer drinkers/beer lovers who just gulp on their big factory monotonous-lager have NOT A CLUE WHAT HOPS is. 

It is so common to hear cries of "bitter" "too bitter" "yakks" when new people have their first sip of "bitter beers"--it can be a American Pale Ale, even a hopped up version of Pilsner--and if it's an IPA--expect all hell to break loose in that poor guy/girl's palate...

But all of us who've been through that initial "palate shake" would know--that so called bitterness is just very initial reaction of the poorly advised palate( first pounded by big beer commercial ad campaign/then dull senseless by the tasteless actual brew)

If you think craft beer is bitter--that's very likely not true--it's only a temporary stage where your palate is still raw/green/uninformed or misled--you will eventually taste the "sweetness" of beers you once considered too bitter to swallow--if you keep trying the right beers and varieties in the WWW of craft beer.

This is quite an ancient story--when a bad guy try to be king himself--to find out which are the guys on his side--he brought a DEER to the palace and showed the young king--pointing to the deer saying its a HORSE....

so what has deer or horse got to do with craft beer?

It's simple--as we live in a quick finger world now--anyone and everyone can just post on social media whatever crap it might be whenever they like--or dislike a certain beer.

大家基本都知道这句话意思。

在craftbeer的世界，不同风格类别啤酒很多，不过，这里要说的不是喝着A类型啤酒然后错指为B类型。

要说的是一个比较常发生在一些新朋友或“好奇宝宝”的现象。

有时候常会听看到某些人在酒吧或社交媒体发表类似这样评语\意见:-

“IPA? 很苦的，有什么好喝？”

“STOUT--比黑咖啡难喝，好像喝药材汤那样，怪怪的。”

“CRAFT BEER 又贵又不好喝，喝啤酒罢了嘛，还是大厂啤酒便宜好喝。”

“MEAD？蜜糖酿的，一定甜死人不赔命。”

The point is--it's all right to say anything you like/might among friends--but once comments is on social media--and it's a wrong one or misguided one or simply brainless one--then it affects the craft community, however small it might be.

how many times have we seen/heard these:-

"ohh--so bitter--why people like IPA?"

"stout is like drinking chinese herbs--so thick and bitter"

"craft beer is expensive and weird--i prefer my usual big factory lager"

"mead is brewed with Honey? ohh...cannot--must be sweet til die"

Those words--some came from people who have actually took a few sip or drank a glass--some came from people who NEVER had it but only assuming or from hearsay.

虽都是个人意见，也可能是所谓消费者喝后感，不过，一旦这些个人意见变成社交媒体讨论点，就不只是朋友间随便说那么简单了。

Craftbeer不像大厂啤酒那样直截了当，就算同一类啤酒也有风味层次区别的酿品。这种情况下，只是喝过一两瓶可能自己都不太清楚什么啤酒类别风格就随意下负面定论的"消费者"其实跟指鹿为马的乱说没区别。

举一个实际发生例子，之前在一个美国啤酒论坛内看到几个人因为对某支啤酒意见不同，在FB对上了，其中一句话是这样的 "当你像我那样喝过超过4万各种不同类别啤酒之後，那时才来讨论吧。"  当然，这句话可能是炫耀，夸大或气话，虽然喝的多不代表一定懂的比较多，不过，肯定会比只粗略或好奇喝过三五瓶就随便下定论的人懂得多。

喝craftbeer的确有味蕾训练这回事，那是无论怎么上网看资料或看书都没办法替代的。

下次，如果你想在社交媒体打负面定论时，或许应该深呼吸十次後再想想，自己的味蕾真的对那支啤酒的味道层次/类别风格有所领会？

The problem with these group of newbies/curious drinkers or "opinion leaders" is that--what they are saying or commenting on social media is NOT THE TRUTH--it's almost like pointing to a deer and saying it's a horse.

These people should learn how to calm down--not trigger happy on social media--learn how to appreciate varieties of beers--get to the basic of things--and just enjoy the "palate shake" process--because palate training is needed to better the appreciation level--and that's NOT a process where any amount of reading up on internet or books can replace--you need to drink and taste and feel--that's the best way to train up palate( though reading can help but only so much if you don't actually drink).

Remember--the next time when you "think" a certain beer style is not for you , or a certain beer would taste wrong--don't say it loud on social media--go have a few taste first --then sip it again say a year or two later--see what your palate tell you....

Which bring us to this old saying--"one can always find something new in an old subject matter/otherwise very familiar matter".

Personally i find this quite interesting--the same beer--drink it now and few years ago/ few years later can taste vastly different( not because of brewing changes--strictly about palate matter only)--or it would still taste familiar, with maybe some new nuances to be discovered.

有时候，同一支啤酒，今天喝，跟相隔一二三年後再喝，可能会有截然不同感受。

那种感受可以是绝对两极化，也可能是曾经熟悉味道中有新感受。

这样的经验，不少啤迷朋友都经历过。

抛开不同时候酿酒造成差异不说，在酒质一样情况下，相隔一段时间喝会感觉不同的原因很简单，个人味蕾功力，啤酒鉴赏力，对啤酒不同类别风格或同一风格但不同酿坊啤酒都有更进一步认识，因为那样，很可能会对某一支以前觉得“好喝到不行”的平庸啤酒哑然失笑，也可能对以前觉得“很难喝”的啤酒有全新认识而对自己当时的无知觉得不好意思之余也庆幸没有在品酒路上停滞不前。

温故知新听起来就是老土，也可能是一些致力追逐UNTAPPD勋章需要不断尝新酒朋友不会做的事，不过，从新发掘一支已喝过啤酒的美好或不足之处，会是有趣动作。

It is quite humbling to find out certain beers taste much better than when first tasted--due to lack of knowledge/appreciation level/ untrained palate or simply being ignorant.  

At the same time feeling funny/slightly embarrassed to think so highly of certain beers drank in early days--"ohh--that's the fxxking best IPA i ever had"--and then you discover the level of beers like Focal Banger or Pilny the Elder( just saying)

What would be some of the beers you felt horrible at first but tasting so good now?  and some which you thought so highly/heavenly of that it's "down to earth" now( i kinda wanted to say down the drain:)....

2016 Most Surprising MEAD--a list from PATTY CHAPMAN

2016 has just gone by--and the list earlier was about "memorable beer & mead"--invited Patty to write her list for 2016 and got the list this morning focusing on mead only--which is a nice thing--Patty is definitely passionate about Mead--it's a pleasure to look at someone who has been enjoying mead in more ways than we could here in ASIA--though Mead is still something very new, relatively unknown and short in supply here--no harm "getting ahead of ourselves" at times :)

CRAFT 级别蜜酒在美国本土不算很多人知道，亚洲更是没什么人知道，也没什么供应，这张清单算是延续2016年最有印象啤酒/蜜酒记，不过用另一个方式呈现，PATTY是很多蜜酒爱好者知道是谁的超级爱好者，主持论坛也写酒评，这是她的个人“最有惊喜蜜酒”清单。

Here's the list in Patty's own words and all pics from her Insta( with consent--well--except a certain Jon Snow pic)

1.Lavender​ ​Mead​ ​by​ ​Honey​ ​Girl  

This​ ​was​ ​a​ ​late​ ​entry,​ ​only​ ​sampling​ ​this​ ​one​ ​at​ ​a​ ​share​ ​in​ ​mid-December,​ ​but​ ​it​ ​was​ ​such a​ ​stunner,​ ​that​ ​we​ ​all​ ​were​ ​wondering​ ​where​ ​this​ ​meadery​ ​came​ ​from,​ ​why​ ​no​ ​one​ ​in​ ​the Carolinas​ ​was​ ​talking​ ​about​ ​them​ ​and​ ​how​ ​we​ ​could​ ​get​ ​more.​ ​​ ​It​ ​doesn’t​ ​hit​ ​you​ ​in​ ​the face​ ​with​ ​either​ ​honey​ ​or​ ​lavender,​ ​but​ ​has​ ​just​ ​enough​ ​of​ ​each​ ​to​ ​be​ ​pleasant, refreshing,​ ​and​ ​a​ ​great​ ​pairing​ ​for​ ​a​ ​number​ ​of​ ​cheeses​ ​(we​ ​were​ ​having​ ​a​ ​great parmesan).​ ​​ ​I​ ​would​ ​have​ ​loved​ ​to​ ​swing​ ​by​ ​when​ ​we​ ​visited​ ​the​ ​Raleigh-Durham​ ​area over​ ​the​ ​summer,​ ​but​ ​it​ ​will​ ​have​ ​to​ ​be​ ​a​ ​must-stop​ ​on​ ​a​ ​future​ ​trip.

PATTY接近年底才喝到的“不懂哪里冒出来”的新酿坊作品，均衡的薰衣草香和蜜糖,令人愉快.

2.Heritage​ ​Raspberry​ ​by​ ​Schramm’s​ ​Mead (pictured​ ​right) 

This​ ​was​ ​an​ ​on​ ​site​ ​only​ ​item​ ​for​ ​their​ ​3rd​ ​anniversary​ ​party​ ​this​ ​year.​ ​​ ​This​ ​was​ ​not​ ​the Schramm’s​ ​Raspberry​ ​available​ ​in​ ​bottles,​ ​which​ ​is​ ​like​ ​peak​ ​of​ ​season​ ​raspberries dipped​ ​in​ ​honey.​ ​​ ​This​ ​was​ ​drier,​ ​and​ ​yet​ ​somehow​ ​more​ ​raspberry​ ​in​ ​your​ ​face.​ ​​ ​It​ ​waso​ ​intensely​ ​raspberry​ ​that​ ​I​ ​desperately​ ​wanted​ ​a​ ​bottle​ ​to​ ​see​ ​how​ ​it​ ​would​ ​develop over​ ​time,​ ​but​ ​alas​ ​I​ ​had​ ​to​ ​settle​ ​for​ ​the​ ​one​ ​glass​ ​because​ ​there​ ​were​ ​so​ ​many​ ​great things​ ​pouring​ ​over​ ​the​ ​course​ ​of​ ​the​ ​weekend,​ ​but​ ​that​ ​one​ ​really​ ​stuck​ ​out​ ​(and​ ​I​ ​am sure​ ​everyone​ ​you​ ​ask​ ​will​ ​tell​ ​you​ ​something​ ​different​ ​was​ ​their​ ​favorite).

美国蜜酒界鼎鼎大名的酿坊3周年特酿--只能在当时现场喝到, 满满覆盆子香味, 让PATTY有即刻找一瓶的冲动。

3. Hamlet​ ​Honeymoon​ ​by​ ​Ring​ ​of​ ​Fire  

This​ ​isn’t​ ​new.​ ​​ ​In​ ​fact​ ​it​ ​is​ ​very​ ​old.​ ​​ ​And​ ​the​ ​meadery​ ​closed​ ​it’s​ ​doors​ ​years​ ​ago.​ ​​ ​But occasionally​ ​I​ ​see​ ​people​ ​post​ ​ISOs​ ​for​ ​it,​ ​and​ ​frankly,​ ​I​ ​was​ ​really​ ​excited​ ​to​ ​try​ ​it.​ ​This​ ​is an​ ​important​ ​object​ ​lesson​ ​in​ ​“hype​ ​does​ ​not​ ​equal​ ​good.”​ ​From​ ​everything​ ​I​ ​had​ ​heard​I was​ ​expecting​ ​something​ ​resembling​ ​good,​ ​but​ ​I​ ​don’t​ ​think​ ​the​ ​bottles​ ​were​ ​sealed​ ​with the​ ​best​ ​corks​ ​for​ ​long​ ​term​ ​aging.​ ​In​ ​other​ ​words,​ ​drink​ ​em​ ​if​ ​you​ ​got​ ​em.

这是一家已关闭酿坊造的蜜酒，是常会看到蜜酒迷寻找/求购的瓶子--PATTY的感想“被追捧瓶子不一定好”--然后，如果你找到，快快喝-因为瓶子看来没有盖到很紧。

4. Portuguese​ ​Blindfold​ ​by​ ​Superstition​ ​Meadery  

Let’s​ ​take​ ​some​ ​honey,​ ​and​ ​add​ ​candi​ ​sugar…​ ​and​ ​if​ ​that​ ​isn’t​ ​enough,​ ​let’s​ ​toss​ ​it​ ​in​ ​a Black​ ​Tuesday​ ​Barrel.​ ​​ ​Everything​ ​in​ ​me​ ​says​ ​this​ ​should​ ​be​ ​unbearably​ ​sweet,​ ​and​ ​pour out​ ​of​ ​the​ ​bottle​ ​like​ ​syrup.​ ​​ ​I​ ​think​ ​my​ ​initial​ ​reaction​ ​when​ ​I​ ​read​ ​the​ ​description​ ​for​ ​his was​ ​“Y​ ​tho?”​ ​Again,​ ​I​ ​was​ ​wrong.​ ​​ ​While​ ​this​ ​is​ ​a​ ​fairly​ ​sweet​ ​mead,​ ​a​ ​few​ ​ounces​ ​at​ ​a time​ ​actually​ ​has​ ​a​ ​lot​ ​of​ ​nuance.​ ​​ ​Somehow​ ​through​ ​all​ ​that​ ​the​ ​Black​ ​Tuesday​ ​Barrel comes​ ​through​ ​as​ ​a​ ​nearly​ ​salty-savory​ ​touch​ ​that​ ​accents​ ​the​ ​richness​ ​of​ ​the​ ​drink​ ​and makes​ ​the​ ​whole​ ​thing​ ​taste​ ​like​ ​some​ ​kind​ ​of​ ​drinkable​ ​salt​ ​caramel.​ ​It​ ​was​ ​a​ ​real standout​ ​of​ ​the​ ​Guild​ ​Gathering.

这是一瓶听起来（蜜糖-加糖果-再放入"黑色星期二"黑啤桶陈)就让人觉得一定甜死人的酿品,不过, 虽然甜, 少量喝其实会发掘很多细节, 感觉像盐过的焦糖!

5. Vanguard​ ​by​ ​Wild​ ​Blossom 

Vanguard​ ​was​ ​one​ ​of​ ​the​ ​first​ ​2016​ ​releases​ ​of​ ​the​ ​Wild​ ​Blossom​ ​club.​ ​While​ ​most​ ​folks ears​ ​perked​ ​up​ ​at​ ​the​ ​other​ ​bottle​ ​in​ ​the​ ​release,​ ​S’mores​ ​Bochet​ ​(pictured​ ​right),​ ​I​ ​was​ ​all over​ ​this​ ​one.​ ​​ ​It​ ​was​ ​inexpensive,​ ​an​ ​early​ ​expansion​ ​of​ ​Wild​ ​Blossom’s​ ​barrel​ ​program(beyond​ ​the​ ​longtime​ ​favorite​ ​Sweet​ ​Desire),​ ​and​ ​​ ​it​ ​hits​ ​all​ ​of​ ​the​ ​right​ ​notes​ ​in​ ​the semi-sweet​ ​range.​ ​​ ​I​ ​could​ ​drink​ ​it​ ​all​ ​day​ ​if​ ​they​ ​had​ ​made​ ​more​ ​than​ ​one​ ​batch.

这是酿坊会员计划的特酿--而且是不太受人注意的其中一瓶,PATTY特爱这“遗珠”，

6.FOMO​ ​by​ ​MisBeehavin​ ​Meads​ ​(pictured​ ​left) 

This​ ​oak-aged,​ ​coffee,​ ​buckwheat​ ​mead​ ​is​ ​a​ ​bit​ ​of​ ​a​ ​flavor​ ​departure​ ​for​ ​MisBeehavin.​ ​​ ​I have​ ​been​ ​enjoying​ ​having​ ​access​ ​to​ ​refreshing,​ ​drier​ ​meads​ ​close​ ​to​ ​home,​ ​but​ ​the flavors​ ​of​ ​oak,​ ​coffee​ ​and​ ​buckwheat​ ​are​ ​a​ ​bit​ ​aggressive​ ​for​ ​a​ ​dry​ ​profile,​ ​so​ ​I​ ​am​ ​glathey​ ​decided​ ​to​ ​go​ ​sweeter​ ​on​ ​this​ ​one.​ ​​ ​Despite​ ​the​ ​name,​ ​I​ ​was​ ​expecting​ ​the​ ​house profile​ ​going​ ​in,​ ​and​ ​was​ ​blown​ ​away​ ​with​ ​the​ ​richness​ ​and​ ​complexity.​ ​​ ​While MisBeehavin​ ​hasn’t​ ​shied​ ​away​ ​from​ ​experimenting​ ​with​ ​unique​ ​flavors,​ ​they​ ​have​ ​tended to​ ​be​ ​friendlier​ ​to​ ​drier​ ​profiles,​ ​but​ ​this​ ​one​ ​is​ ​a​ ​great​ ​cool​ ​weather​ ​treat.

充满木桶，咖啡和麦荞香味的强化甜味版本蜜酒，浓郁复杂，适合凉爽天气喝的美味酿品。

7. Aronia​ ​Berry​ ​by​ ​Rushford​ ​Meadery 

This​ ​was​ ​the​ ​first​ ​Aronia​ ​berry​ ​anything​ ​I​ ​had​ ​ever​ ​had,​ ​and​ ​the​ ​first​ ​mead​ ​I​ ​had​ ​from Rushford​ ​(possibly​ ​their​ ​first​ ​release,​ ​if​ ​I​ ​recall​ ​correctly).​ ​​ ​This​ ​one​ ​immediately​ ​reminded me​ ​of​ ​a​ ​dry​ ​black​ ​currant.​ ​​ ​I​ ​knew​ ​right​ ​away​ ​that​ ​it​ ​was​ ​something​ ​special,​ ​and something​ ​I​ ​would​ ​want​ ​to​ ​pair​ ​with​ ​a​ ​meal​ ​in​ ​the​ ​future.​ ​​ ​The​ ​strong​ ​tannic​ ​flavor​ ​will​ ​age well​ ​and​ ​stand​ ​up​ ​to​ ​rich​ ​foods.​ ​I​ ​look​ ​forward​ ​to​ ​future​ ​releases​ ​from​ ​this​ ​small Wisconsin​ ​meadery​ ​as​ ​they​ ​grow​ ​their​ ​program.

来自一家新酿坊，喝起来像是干涩口感的黑加仑子蜜酒，让PATTY一喝就想到下次配搭食物。

8. Goober​ ​Vitis​ ​(previously​ ​Goober​ ​Grape)​ ​by​ ​Garagiste​ ​Meadery 

​(apparently​ ​I​ ​almost​ ​never​ ​take​ ​pictures​ ​of Goober​ ​Grape​ ​despite​ ​having​ ​had​ ​it​ ​several​ ​times)
While​ ​not​ ​the​ ​first​ ​nut​ ​mead​ ​I​ ​had​ ​ever​ ​heard​ ​of​ ​or​ ​consumed,​ ​it​ ​was​ ​the​ ​first​ ​one​ ​that made​ ​me​ ​think​ ​I​ ​needed​ ​to​ ​have​ ​a​ ​lot​ ​more​ ​nut​ ​meads​ ​in​ ​my​ ​life.​ ​​ ​When​ ​I​ ​initially​ ​received a​ ​bottle​ ​from​ ​the​ ​first​ ​batch​ ​as​ ​an​ ​unexpected​ ​gift,​ ​I​ ​captioned​ ​it​ ​with​ ​“got​ ​a​ ​present​ ​frm the​ ​future,”​ ​which​ ​said​ ​a​ ​lot​ ​before​ ​I​ ​ever​ ​even​ ​tasted​ ​the​ ​stuff.​ ​​ ​Based​ ​on​ ​the​ ​lineup​ ​that followed​ ​with​ ​Goober​ ​Fraise​ ​and​ ​Goober​ ​Razz​ ​(as​ ​well​ ​as​ ​other​ ​new​ ​and​ ​different​ ​nut meads​ ​coming​ ​from​ ​elsewhere),​ ​I​ ​don’t​ ​think​ ​I​ ​am​ ​the​ ​only​ ​person​ ​who​ ​thinks​ ​this​ ​way. Looking​ ​forward​ ​to​ ​the​ ​surprises​ ​Garagiste​ ​has​ ​in​ ​store​ ​when​ ​they​ ​officially​ ​open​ ​their doors​ ​in​ ​2017.

坚果类蜜酒，是让PATTY觉得必须多找到这类蜜酒的第一支，收到这瓶意外礼物时还没喝过就在照片打下了“来自未来的礼物”这行字，

9.Blueberries​ ​everywhere 

Blueberries​ ​are​ ​notoriously​ ​difficult​ ​to​ ​work​ ​with,​ ​as​ ​the​ ​cost​ ​to​ ​flavor​ ​ratio​ ​has​ ​long​ ​been considered​ ​not​ ​worth​ ​it.​ ​​ ​At​ ​the​ ​beginning​ ​of​ ​the​ ​year​ ​I​ ​would​ ​have​ ​had​ ​to​ ​stretch​ ​to​ ​name more​ ​than​ ​three​ ​blueberry​ ​meads​ ​total,​ ​and​ ​now​ ​I​ ​can​ ​name​ ​multiple​ ​meaderies​ ​that make​ ​multiple​ ​blueberry​ ​meads.​ ​​ ​We​ ​have​ ​come​ ​a​ ​long​ ​way​ ​in​ ​a​ ​year.​ ​​ ​And​ ​there​ ​is​ ​a wide​ ​variety​ ​of​ ​what​ ​is​ ​available.​ ​I​ ​think​ ​there​ ​was​ ​a​ ​solid​ ​hour​ ​where​ ​we​ ​drank​ ​nothing but​ ​blueberry​ ​drinks​ ​(mead,​ ​eisbock​ ​and​ ​lambic,​ ​but​ ​mostly​ ​mead)​ ​at​ ​my​ ​birthday​ ​party. What​ ​a​ ​time​ ​to​ ​be​ ​alive!

蓝莓是出了名难搞，超贵的酿酒食材，2016 年初，PATTY要想破头才能列出三个蓝莓蜜酒，到现在，用蓝莓酿蜜酒，啤酒，果酸啤酒的已很多，活在当今真好。

10.Understanding​ ​Honey​ ​by​ ​Schramm’s​ ​Meadery 

Someone​ ​asked​ ​me​ ​to​ ​describe​ ​this​ ​mead​ ​after​ ​sampling​ ​it.​ ​​ ​“You​ ​know​ ​nothing,​ ​Jon Snow.”​ ​This​ ​mead​ ​challenges​ ​everything​ ​you​ ​think​ ​you​ ​know​ ​about​ ​traditional​ ​meads.​ ​​ ​It is​ ​a​ ​blend​ ​of​ ​rich​ ​and​ ​flavorful​ ​honeys.​ ​​ ​When​ ​you​ ​start​ ​to​ ​think​ ​of​ ​“wildflower”​ ​as​ ​eneric and​ ​not​ ​unique,​ ​Understanding​ ​honey​ ​is​ ​a​ ​boquet​ ​of​ ​all​ ​of​ ​the​ ​best​ ​things.​ ​​ ​The​ ​closest​ ​I ever​ ​came​ ​to​ ​really​ ​getting​ ​it​ ​was​ ​when​ ​I​ ​did​ ​a​ ​large​ ​honey​ ​tasting.​ ​​ ​The​ ​most​ ​well regarded​ ​monofloral​ ​honeys​ ​just​ ​did​ ​not​ ​stack​ ​up​ ​next​ ​to​ ​a​ ​well​ ​harvested​ ​wildflower honey.​ ​​ ​My​ ​current​ ​favorite?​ ​Italian​ ​Piedmont​ ​honey​ ​from​ ​high​ ​in​ ​the​ ​Alps.​ ​​ ​Zingermans carries​ ​it​ ​in​ ​their​ ​webshop​ ​as​ ​well​ ​as​ ​some​ ​Italian​ ​websites​ ​for​ ​those​ ​who​ ​can　read/translate​ ​Italian. 

 “JON SNOW--你什么都不知道'－这是喝后感。这是一瓶挑战你所有对传统蜜酒认知的酿品，是融合所有蜜糖美好的一瓶。最近喜欢上的另一个版本是来自意大利的酿品。

2016 Most Memorable Beer List--a list from YC (Singapore)

The year is nearing it's end but the list continues--this time a short list from YC --a geek friend who flown in with 3 other geeks from Singapore not long ago for sharing session/s with some of us here in KL.

We often hear of friends from down south drove in or flew in for food or visiting friends--but for craft beer sharing session? that's really rare. (though food is also part of "must do" agenda for the guys)

新加坡朋友驾车或飞过来找朋友/找美食，或至少为了让车子可以在大道上尽情奔驰是常有的事，不过，特意带着啤酒飞来吉隆坡跟我们几个啤迷分享就不是那么普通的事，这期的年度清单主人YC就是不久前跟3位朋友从新加坡过来分享了好些瓶子的啤迷之一。虽然肉骨茶/螃蟹/还有一些街头美食也是重点，不过，品酒会始终还是重中之重。

Here's the list from a guy who said he is slowly moving on to discover different "dimensions" from other alcoholic beverages :)

FiftyFifty Eclipse Elijah Craig 12yearold Bourbon BA

I had this bottle at a share with fellow beer lovers in TAPS bar Malaysia. It was the perfect balance of fudge, barrel char, vanilla with a medium body. I still recall how we built up the suspense for the session and matched schedules for this cross-border meet to work out. One of the best beer decisions this year.

这是在吉隆坡分享会喝到的瓶子--酒体适中, 充满木桶熏香,香草,奶糖的均衡黑啤, YC觉得为这次瓶子分享特意飞来是今年做过的最佳啤酒决定之一。

Sante Adairius Saison Bernice

Landed this in a trade with my friend Joe. It started with a typical belgian yeast spice before transiting to fuzzy peaches and tangerines. There was a nice tartness which didnt last too long. Having this at a share with some of the best people i met in beer made this a standout memory.

YC跟朋友交换的来的美国酸啤酒，带有类似桃和蜜桔口感，和通过啤酒认识的一些好朋友一起分享，记忆更深。

Evil Twin Maple Jesus.

This was one of the sweetest beers I've had. Normally, I stay away from sweet things as they make me cringe but for this beer, all the roasted malts and thick body worked well with the maple. My buddy Christian brought this back from his trip to the USA and shared with everybody who was stoked to have a taste of its potential. Paired with the best fried chicken in Chinatown.

这是另一位啤迷朋友从美国带回来的瓶子，是YC喝过感觉最甜的黑啤，平时不喜欢甜味食物的他，因为烤麦芽和浓郁酒体和枫树糖浆的融和，让这支黑啤变得美味--当时配着牛车水最好吃的炸鸡送酒。

Trillium Upper Case

Samuel brought a great stash of IPAs back and this stood out from an already stellar lineup. Sunshine in the mouth. I was speaking in the Upper Case after this.

也是啤迷朋友从美国带回来的当红酿坊IPA，喝着就像嘴里装满阳光。

Jester King El Cedro

It was an extremely lucky score from a bottle shop in Perth. A dry hopped Farmhouse ale aged on cedar spirals. This was a very grapefruit and creamy beer which shouts for the potential of cedar in hoppy beers.

很幸运在澳洲珀斯瓶子店找到的彬木桶陈农场风格啤酒，带柚子香的浓郁啤酒，让人看到彬木对“重啤酒花类”啤酒提味/的可塑性。

WEEK 94--2016 Most Memorable Beer List--a list from cttai(KL) PART 2/2

一年下来，尝味过的啤酒/蜜酒不少，上期选了10支，这期继续聊。

Here's the second/final part of my list :-

Hillfarmstead Society & Solitude 4

call it whatever you might--but this is 1 event most geeks were looking forward to--a dedicated "tap takeover"day at Warpigs CPH during CBC week.

29 HF beers on tap plus 14 different bottles, that's 43 choices in one single session.

To pick 1 out of however much/many different HF beers one could drink on that day is not easy--maybe it's even unfair--that a seemingly more hops forward/flavourful DIPA is chosen among that many different styles of brew from HF--but this really is a real delicious beer--such balance and elegance.

作为年度最受啤迷瞩目的活动，美国农场酿坊HILLFARMSTEAD在哥本哈根啤酒庆典周的“占领啤酒泵日”让啤迷惊喜，29款不同风格酿品，加上瓶子选择，是就算去美国也难见到阵容，那天在场啤迷们都面对选择困难症，很多啤迷尽量结伴分享当天能喝到的所有酿品，不过，要在超过30多款各具特色的啤酒中选出一款最爱或当天感觉最出色的酿品不是易事，这款双倍IPA优雅富有果香是不同级别啤酒花类别佳作。

Bokkereyder

It's easy to tell why this "fusion blend" lambic maker is getting much more attention during and after CBC week--making already delicious lambic even more tasty with fruits/food items added + barrel aging--with such small production--it's only natural the bottles are hard to come by --of all those glasses i have had so far--there's nothing you don't want (as yet) from this blender.

今年哥本哈根啤酒庆典後开始被更多啤迷发现的比利时天然发酵果酸啤酒“混酒作坊”，这家不是传统意义上的酿坊，做的是将别人酿好果酸啤酒通过加入不同水果/食材再过桶熟成方式，将原啤酒提升到另一个风味层次。至今喝过多款中，没有让人失望的。

Sahtipaja Meadme Bourbon Vanilla

Mead is slowly getting more attention here in Asia though supply is still relatively small/rare--Had this bottle not long ago, it's definitely a stronger in aroma/flavour version than the Original version--the influence of barrel makes it tasting like a fermented fruit juice full of goodness of bourbon & vanilla.

来自瑞典小酿坊，不单只酿造啤酒，蜜酒更是受到欧美啤迷追逐。这支用了几种不同梅果酿造蜜酒，除了有原版，也有过桶熟成版，通过美国波本烈酒木桶里浸泡，加上香草，让带果香甜味的酿品变得更浓郁，也提升了风味层次，想象成香草波本酒香浓果汁也无不可。

Other Half & Monkish JFK 2 LAX

Tasted this one --along with quite a few other NE style Ipa--which could also means tasting similar most of the time--but when this one hits the palate--the difference is very obvious--while some others tasted mostly "fruit-juice like" --this one is almost like a concentrated version of cordial--in a nice way--it's thick and stronger in taste, and it's delicious.

近期两家美国炙手可热新酿坊的合酿，拿手好戏是IPA，虽是在一个聚集了很多不同品牌IPA品饮会上喝到，众多风味相近IPA中，这是让人即刻尝出特色的酿品，相比一些类似果汁IPA这款更像是浓缩果汁，这么说完全不是贬义词，而是体现更香更浓郁风味，让人领悟原来IPA可以这样玩。

BIIR Sweet & Sour Red Series 2014

This one is a total surprise--that a beer with such distinct sensation of sweet and sour at the same time--yet the layer is clear--is quite amazing.

食物中能找到甜酸兼备例子不少，不过，啤酒中同时尝到鲜明均衡甜味和酸味是绝不简单的事，因为所有决定甜酸度的因素都要在酿造过程完成，不像比如果汁或咖啡可以再加糖或柠檬之类的再调和。喝到这支酸中带甜或甜中带酸啤酒真的惊喜，用比利时特有天然发酵方式酿造，加入樱桃梅果在木桶浸泡熟成，风味口感自然，完全没人工/化学假甜酸。

Alchemist Focal Banger

Having had Heady Topper for the first time and subsequently few more times last year--obviously was looking forward to tasting this--this is a more elegant version of a hops bomb ipa--there's nothing in your face--just nice balance of hops and malt--if only these can were not that hard to find in ASIA.

鼎鼎大名的美国酿坊作品，去年喝了几次这家另一名作Heady Topper，让对只是强调啤酒花功能IPA感到厌烦的我再次发现这类型啤酒美好一面，这版本是更均衡优雅的Ipa，绝对高水平酿品。

B.Nektar Episode 13 + Sahtipaja Out of The Blue

Both are BA mead--while the Episode 13 is tasting "heavier", with some decanting it helps--Out of the Blue is tasting smooth with lower abv--brought these 2 to a private tasting in Hong Kong--it's nice to share something not available or yet to hit town with geeks there.

前者来自美国，后者是瑞典酿品，都是经过桶陈处理蜜酒，属于口感较浓郁类型。两支酿品同时在香港私人品饮会分享，要说区别的话，美国那支酒体口感更浓郁些，相对的，瑞典那支感觉均衡度更好更易喝，因为是吉隆坡带过去推荐分享，意义比较不一样。

New Glarus Wisconsin Belgian Red

Personally--this one is a much more mellow/friendly bottle than "Strawberry Rhubard" which totally blew our mind last year--it's still an interesting brew--tasting like fermented cherries juice--no wonder a friend from Scandinavia who came to attend 1 of our tasting group guy's wedding went like " this totally changes my perception about beer".

要是和同样来自这家酿坊的绝版酿品，去年一喝“惊为天人”Strawberry Rhubarb相比，这支肯定没有那么让人觉得惊艳。这是用大量樱桃酿造比利时风格啤酒，与其说是啤酒，不如说是发酵过樱桃果汁。喝的时候适逢朋友结婚有北欧朋友飞来道贺，没什么喝过CRAFT BEER的北欧朋友喝後表示，“完全改变了对啤酒认知”。

Cantillon Blabaer Lambic

Some says this is a must have--some thought it's just nothing but over hyped beer--found a 3 years vertical selection at a bar in CPH--while it's not the best Cantillon i ever had--this is still a nice blueberry lambic to be had--if you see one--just drink.

喜欢这家比利时酿坊啤迷都知道这是专为哥本哈根一家瓶子店酿造，全世界只能在特定发售日飞去丹麦排队买的稀有款。在瓶子店老板新开不久的专卖吧喝到不同年份版本，这是评价不一的蓝莓果酸啤酒，有人觉得天上有地下无，有人觉得过誉或还好而已，个人感受，虽不是喝过最好的CANTILLON作品，有机会喝到的话，还是一定要试。

BFM Abbaye de Saint Bon-Chien 2013

So far--whichever BFM brew i have had did not disappoint,  in fact it's delicious--this one though with 11%abv --taste like a nice fruity light sweet/sour juice --makes you wanna go slow.

瑞士佳酿，11%酒精度，一点都不“烈”的类果汁酸中带微甜啤酒，经过葡萄酒木桶熟陈再混合不同年份酿品而成，入口醇香易喝，适合配搭较丰盛食物或饭后慢慢享受的一款。

SIDE NOTE:-

Some memorable Asian brew

Young Master RyeO

this rye whiskey BA beer from HK was a gift bottle shared here in KL when 2 HK geeks friends visited--indeed a rare one since it's a one-off brew from Young Master --the nice work of barrel makes the aroma and flavours of malt-rye-oak blended smoothly,  you would not think it's 11.5% sipping it.

香港啤迷朋友带来吉隆坡分享的限量版瓶子，满是麦芽威士忌香味的均衡啤酒。

Moonzen Giesha 

If you like coffee in a beer or rather a coffee in a beer form--not those very strong/pungent type of coffee --but rather like a hint of coffee aroma with light fruity bittersweet--i could relate this to a very mild flat white(though there's no milk in play here). Thanks to another Hk geek for sharing this.

像是微甜带点果香的咖啡，完全不是一般印象中的咖味啤酒，微香易喝。

Kyoto Brewing

Visited them on a Saturday afternoon sometime back in April this year--quite a search since it's located inside a small neighborhood away from any obvious big building or landmark--the reward of finding the brewery after some walking? nice selection of some seasonal brew--and you can't beat drinking fresh from the brewery.

坐在酿坊喝绝对新鲜的啤酒是乐事，当然，啤酒水准要有一定水平，这家绝对没问题。

Sharing awesome gift bottles:-

18th Street BA Bitches Bank imperial stout

this is second year in a row KL tasting group got to taste this delicious bottle received from Drew in CBC--this is truly one awesome stout--the only problem? where to find another or some more?

连续两年受到酿酒师DREW的赠瓶--同样跟本地品酒会啤迷分享，再次喝还是那么美味。

Superstition Framboesa Atando

A limited bottle--gifted by Jeff --shared this in KL with the tasting group guys as well as 4 visiting Singapore Geeks--what's better than sharing this beauty with people who knows how to appreciate it?

Xmas Blend 

yesterday afternoon--a small tasting session was held with the guys--with what now has became a customary Dark Lord + other beers session--but yesterday the game went up a notch or two--with toasted coconut "coffee press" adding some flavours to the beer--and not stopping there--a coconut & bourbon/maple Hunapuhs was made too...

第二年连续在圣诞节聚餐，当然分享瓶子还是重点--今年不例外的开了2014年份DARK LORD--然后也玩了点提味游戏，用挤压方式把一部分黑啤惨入烤椰丝，效果很好，啤酒中明显有椰香味。之后再加码，把同样加椰香的HUNAPUHS再加美国波本酒和枫糖酱, 玩出不同风味.