BeerBorg

I have more that one of his beers so I thought I would put the reviews in one place

Brewed by Andre is what is on the label.

Well that and Aurora Baltic Porter.

OH MY GOD, I am not worthy. For those of you who liked my Pliny, let me say, I have been humbled.

This beer poured a nice dark brown clear color with a nice one inch tan head. The head dissipated down, but remained across the entire surface till all the beer was consumed.

Nice warm welcoming roast notes hit the nose. A deep rich coffee/toffee goodness coats your tongue with a creamy richness that clings to the inside of your mouth after you swallow and remains till the next. For those who drink good liquor will know what I'm referring to when I say it has nice legs as it slides back down the glass. You don't get that in many beers.

I can see why this scored a 39 and BOS it is that good and better.

I went and poured a small glass of my Conans Porter. Man-o-Man I have a few things to learn. Mines ok, but yours is in a class of it's own. Ours smell close, but that's where it ends. Yours has a silky smoothness/coffee/toffee/roastness and taste that coats the tongue. Well Brewed Sir, Very Well Brewed.

Awesome, congrats Andre!

Jeff, you're flattering me! Glad you enjoyed this one. I guess I should post the recipe

russki wrote:Jeff, you're flattering me! Glad you enjoyed this one. I guess I should post the recipe

And I have 3 more beers to go.

Awesome russki! Good on ya. Yes, posting the recipe would be enjoyed by at least one person.....ME!

Beer-lord wrote:Awesome russki! Good on ya. Yes, posting the recipe would be enjoyed by at least one person.....ME!

The recipe has been posted.

'scuse me while I quit this thread and jump over to Advanced recipes. Oh and Inkleg I guess you won't be getting a porter from me in beer mail now.

Enjoyed two more of Andres beers.

End of the Empire Oaked Imperial Stout. 10.4% ABV Bottled 12/14/12

This BLACK colored liquid poured with a thick tan head that hung around to the end.
Nose, not much, just a very slight roast. Very good mouth feel with all the flavors melding together. I was expecting more roast tones for an Imperial, but I think time has mellowed this into a very smooth drinking beer. While chilled it hid alcohol percentage very well, but it came forward as it warmed. Seemed to get some oak and vanilla from time to time but not very prevalent.
Good beer, but it will sneak up on you. Will try with the pictures later. Getting a Board Attachment Quota message.

2nd beer
Brewed by Andre Rauchbier
Poured a nice light smokey brown with a tan head that dissipated quickly with good carbonation level.
Holy smokness Batman, the aroma made me what to fire up the grill. This beer tastes of smoke. If this is the one you had listed on the other forum as wanting "to bottle a camp fire", you sir have succeeded in a very powerful, but not over powering way. Very well brewed beer. This is my first experience with this style and don't know if I'm a fan yet. Limited to Alaskan Smoked Porter.

I loved Andre's Oaked Imperial Stout.

And Andre's Rouchbier was the first Rouchbier that I actually drank the entire bottle of. In general I hate that style. I still felt like I had smoked a pack of cigs after I was done drinking it, but I actually liked the individual sips, just not the after effect. It was clearly a very well crafted beer, the best beer of that style I've had to my tastes, even if my tastes tell me that they still don't want me to make my own version.

Thanks for the feedback! I know - Rauchbier is definitely an acquired taste! I love smoky flavors in food, and in my beer, but I'm not a smoker, so maybe I don't get that association.

As far as the Imperial Stout goes, I wanted the roasty flavors without harshness, so I steeped all the roasted grains separate from the main mash and at a lower temperature. Believe me, there were a lot of roasted grains in that recipe, close to 3 pounds!

Cheers!

russki wrote:As far as the Imperial Stout goes, I wanted the roasty flavors without harshness, so I steeped all the roasted grains separate from the main mash and at a lower temperature. Believe me, there were a lot of roasted grains in that recipe, close to 3 pounds!

Thanks for that bit of information. I was wondering why this Imperial was so smooth. I would take a sip, turn my head and think about what I was tasting. Have been thinking of trying cold steeping with my next double chocolate stout, to reduce harshness. This gives me hope and ideas.