A taste of… Jubelale 2010
Preface: This is another sample sent by the folks at Deschutes Brewery in Bend, Oregon. The following notes are made after a mouth wash with room temperature sparkling water. These notes have not been influenced by reading promotional material or any other review of this brew. It arrived via delivery service and has been stored in a cool, dry, dark place (a Brooklyn apartment). It is important to note that the “Best By” notation on this bottle is 12/11/10. However, the fact that it is 6.7% alcohol by volume it certainly deserves benefit of the doubt. And so I will begin…
Appearance: This red-amber beer is nicely carbonated and builds a head of medium-sized to tiny bubbles that are knit in soon impressive almost golden brown foam. The Belgian lace is also impressive.
Aroma: The first impression is of sweet roasted malt with just a hint of a green floral herbal aroma. The second visit introduced impressions of deeper roasted malt and found in the first aromatics. The third nosedive discovered no new aromas and found the previous impressions blending together.
Flavor: The first refreshing swallow revealed a blend of almost metallic hop tang with the spike of highly roasted malt sweetness. The second sip finds those flavors getting along very well with the hops that the most advantageous position. The third swig has a flavor preceptors well prepared for what is to come and more at ease with the spiky almost metallic hop tang followed by a surprisingly dry impression of malt.
Mouth feel: If I might personalize this beer, I would say it goes to the gym regularly as it has a well-developed body.
Finish: The finish to this beer is quite pleasant in that it is neither sweet nor sharp and leaves as an abstruse of play as a welcome guest.
Comments: If this beer is past its due date I can only note that I shall keep this year’s version even longer as the flavors are quite well blended and the finish perfect for pre-dinner quaffing. This brew would be quite comfortable served as the beverage of choice accompanied by assorted sliced fruits, walnuts, and perhaps a mild cheddar, for “happy hour” bar snack. On the home front, I can think of no better Chef-fuel especially as a palate refresher during the tasting process necessary to cook a good meal. If there’s any left over the chef might be inclined to share it.
The Brewery: Deschutes Brewery