Great Divide Belgian Style Yeti is this family's black sheep

Last night at Beechwood, I actually had the original Great Divide Yeti after the Golden Monkey, which as always, was soul touching. I picked up this golden labeled gem at Whole Foods.

From a homebrewer's perspective, what's interesting about the Yeti is that the clone recipe uses White Labs 001, a very neutrel and hop friendly strain ubiquitously utilized by Stone. Most Stout and Imperial Stouts use a more malt friendly yeast such as an Irish or London. So the introduction of a sweet and possibly fruity (or spicy) Belgian Yeast will noticeably alter the Yeti's standard flavor.

I hold the Yeti and Oak Aged Yeti in the highest regard, how will this Belgian style yeast turn out?

Will the serendipitous showing of ARMAGEDDON define this beer's rating?

The Belgian yeast forcibly changes the very rich and distinctive Yeti roast. It brings a sweetness and light apple flavor that for me, doesn't mix well. This isn't doing it for me, the yeast not only adds a peculiar flavor to a dark stout, but it also detracts from the Yeti's inherent malty goodness. ARMAGEDDON rating. For the record, David finishes his pour and the rest of mine, so he doesn't mind the odd mix so much. To each his own. However, I'm sticking with the original gangster Yeti. Ho fo sho

Fortunately, David is making his famous and incredibly delicious Clam Chowder this afternoon, so I'm washing out the bad marriage with some good cream, bacon, and several glasses of The Bruery's Black Orchard, poured from a growler that was filled last weekend. Party on Wayne.

Arrogant Bastard sucker punched me to kick off Stone Brewery Week

We're going for it. An 11 day Stone Brewery tasting regimen including a 3 year vertical tasting of Old Guardian. This combined with the Oaked Arrogant Bastard from Thursday will make it a dozen from the Stoners in roughly two weeks. Pretty wild.

Aren't they freaking beautiful? (not pictured - Arrogant Bastard and Oaked Arrogant Bastard)

Regarding today's brew, ARROGANT BASTARD, I always wondered how they chose that name. Then I tasted and discovered it's a big beer with light nicely round hops and dark roasted malts with a high alcohol level. It's impressive and I am compelled to respect it. They threw everything in this brew but the kitchen sink and actually got away with it, those dirty bastards.

David's ingredients for his famous Salty's Clam Chowder

Comparing this to the Oaked Arrogant Bastard, it is clearly apparent the oak chips affect on the malts. The oak chills the hops out and amplifies the malts but the brew remains refined. It's no wonder Stone decided to expand the distribution of the Oaked Arrogant Bastard with six pack bottles.

Going by David's rating system, the Arrogant Bastard is Lee Marvin, who was the leader in THE DIRTY DOZEN. According to my ratings, welcome to THE ROCK.

Mischief, Salty's and ribs

Today we drank Mischief by The Bruery. It was very delicious. Lighter and smoother than other similiar Belgian strong ales, medium hops notes, and barely any fruit/sweetness. Character comes mostly from the generous carbonation, crispness, and subtle alcohol (but at 8.5% it was hard to miss). Thank you Bruery for continuing to make good stuff. I will get this again and recommend it to Duvel fans.

The real highlight of the day was successfully recreating the clam chowder from Salty's and sharing it with Walker, Lockness and Blake. Salty's is a seafood spot in Seattle/Redondo Beach and they make the best chowder I've ever had AND NOW I HAVE IT. Also made a couple racks of ribs. Party. Not quite sure that my human-pairing fits the beer exactly, but I've got to go with Kevin Spacey. He can be strong, crisp, and subtle. Maybe it's fit better if this beer had a darker character, but I need to give him credit for the sentiment that carried the day - "[Salty's Restaurant Clow Chowder recipe]. The [recipe] I've always wanted and now I have it. I rule!"