Block 15âs Bon Voyage should be served
Eliot Ness style: the barrel split with a broad ax, the foul brew inside
left leaking into the sewer. Thatâs easy for me to say, of course. I
invested only $3 in a 4-ounce pour at Beer Mongers. I knew I was in for a
bad trip when I felt the heat of this barrel-aged Baltic Porter on my
eyeballs. I sipped anyway, getting rotten cherries, rancid milk and
moldy wood. The Corvallis brewery dumped toasted coconut flakes into the
beer, but thereâs no covering up the stink of whatever bad bugs were
lurking in its rum barrels. Why does a well-respected brewery release
something like this? Brewmaster Nick Arzner tells me this âchallenging
beerâ is what he was looking for. Thatâs good, I guess, because thereâs a
lot on the line. Itâs impossible to know whatâs going to come out of a
microflora-laden liquor barrel, and even harder for a small business to
cut bait on expensive cooperage, an imperial-strength base and nine
months of storage. The beer has its fans, Arzner tells me, but Iâd call
it untouchable. Not recommended.
WWeek 2015