Mt. Carmel Brewing’s breakfast beer, Coffee Brown Ale, is our unique variation of brown ale, delivering a rich body of dark malt, chocolate and toast. Notes of sweet maple and explosive coffee create a rousing finish perfect for the start of your morning.
As I noted yesterday, both Listermann and Triple Digit have some new beers coming out. I just caught the label release for Chickow, a Hazelnut Double Brown Ale, this morning. I hear this was a huge hit at their Oktoberfest event, so make sure you grab a bottle before they’re gone! I assume this should be available wherever you can typically find Triple Digit products.
Tonight I’m knocking back the last two styles contained in Mt. Carmel’s Porch Pack. Last week I had the India Pale Ale and Amber Ale to start off my review of the Porch pack. So far I’ve been impressed at how spot on to style Mt. Carmel is but not amazed or wowed in anyway. The IPA & Amber were both good beers, lets see if the Blonde & Nut Brown follow suit.
It certainly can not be denied that Quaff Bros puts out some interesting beers. All barrel-aged, their portfolio runs from wheat wines to IPAs, brown ales to stouts. Before now, however, they had yet to make anything sour. Luckily for all of us Cincinnati-area beer drinkers, fate intervened and soured a beer for them. While aging a brown ale in a Four Roses barrel (for what I assume was for Brown Chicken Brown Cow), some wild yeast and various other critters went to work on it and soured it. In a stroke of magnificent luck, rather than ruining the batch, it just created a new beer. Quaff Bros ran with it and added some Sangiovese grape juice to add some extra fruit character and complexity. The result is easily one of the most unique beers I’ve ever tried, and not just locally.