Bruery Black Orchard Dark Wit pulls off a hat trick

With my brother Warren in town and me moving out of LA in 6 weeks (you heard it here first), a trip to our favorite brewery The Bruery is in order. I'm designated driver on the way back, so naturally I drink several beers beforehand and plan to sober up while I'm at the brewery, but nobody believes I will! I don't know what I could have done to give them that belief...

 

After a detour to The Bruery Provisions store where Nick G, Warren, David, Aaron B, Jamie, Karl and his crew order some sampler plates and I stock up on beers from there store such as the Stone 15th Anniversary Imperial Black IPA, Iron Fist Velvet Glove and the brand new brew from The Bruery's Provisions Series, Snickelfritz, we're onto the main brewery.

Beer drinkers take blurry pictures. It's an occupational hazard

Upon arrival, I note a sign posted above the bar noting the Bruery produced 2500bbls last year - that's 31 gallons per 1 bbl - so 77,500 gallons. This year they produced 5000 bbls - 155,000 gallons - double! Wow. I've seen The Bruery in Chicago and New York, but I didn't realize until today after I asked the bartender, that this 4 year old brewery is in over 16 states. It's absolutely amazing. We started drinking their beer 3 years ago, and I suddenly feel like I've been at the epicenter of what will become one of the most renowned breweries in the United States. Bruery's a pretty damn special place. This will probably be my last time here which makes me sad - I might even miss the creepy babies hanging around here (Creepy Babies),  so I'm buying a long overdue hat to keep me company in San Francisco. 

The one beer I am going to have today is their seasonal Black Orchard Wit. The style is unique and I've never heard of a black belgian wit bier. It's 5.7% and chamomile is added for the aroma. This could be really amazing or Patrick Rue's day dream gone wrong, what will it be?

The flavor profile is fascinating and delicious, a subtle dark roast bitterness at the beginning that fades as the sweet belgian wit and spice (coriander and orange peel) subtle kick in. I'm going to use that word again because I don't know how else to convey this beer; it's so subtle. As far as unusual styles go, this is up there. I feel like the Bruery pulled of a hat trick here, combining all these ingredients to make a smooth and delicious brew. At the end of the day, we had already filled up our 3 growlers for the party at home with Loakal Red, Mischief, and Snickelfritz, when David walked away from the car and back into the brewery. He returned sometime later with a newly purchased 4th growler full of the Black Orchard. He bought (a probably unnecessary) 4th growler just to make sure we had more of the wit to drink this week because it was that good. A true gauge to the tastiness of any beer is the length a person will go to find and drink it. I think the 4th growler speaks to the power of this beer. BAD BOYS rating.

The brother's Davis take over a table

Bruery Provisions Imperial White Orchid is a spicy wit on viagra

The Bruery’s White Orchid is a pretty tasty strumpet. A Belgian wit beer brewed with orange peel, coriander and nutmeg. The Imperial White Orchid is version 2.0, bigger and bolder that clocks in at 9%. That's right ladies, it's bigger. But not every beer tastes better when it’s super-sized. What will the verdict be?

David howls at the moon

This is the first full bodied wit beer I've had. It steps up to plate and levels you in the eye and dares to be drunk. I love the spices, which match the increase in body. I like the beer but wonder if the general populace would enjoy a wit on steroids. The wit-style is usually refined, delicate and smooth. It’s regular White Orchid is a stroll down the trail opposed to the Imperial’s mountain hike. If your palate tiptoes around in your face flavors, I would stick with the regular orchid, which is also a great beer. But if your tongue doesn’t mind a full frontal assault, this is worth getting your mitts on a bottle. THE ROCK rating.

Dogfish Head Red and White is the best of both worlds

I saw the Dogfish Head Red & White ale was on tap at the Surly Goat yesterday and I knew that it'd be my beer of the day but I didn't get real excited because it's an experimental beer that's made with wine. I love it when I'm totally wrong (so yes, basically I'm love'n life all the time).


It's a big, Belgian Wit brewed with coriander and orange peel with Pinot Noir juice concentrate added with 11% aged in Pinot Noir barrels and 89% aged on oak barrel staves. Sam Caligione's expertise is incredible - how did he know it should be 11% opposed to 15 or 20%? Amazing.

What's also amazing is that the Surly Goat pours it not from a bottle but from on tap. Awesomeness prevails here.

I can smell the pinot strongly and the wine combines so well with the beer it's not even funny. It's a fantastically balanced beer. A synthesis of the wine and beer elements that is sweet with dark fruits and an easy finish. Did I mention it's 10% alcohol? Usually with beers this strong the alcohol makes it's presence known, but not here. BAD BOYS rating.

Now it's onward to Supper Club for Lisa's birthday! I'm ready to dance on some beds after this red and white.