I had a “Beer Geek Training” Class at Dead Lizard Brewing in Orlando. Although I passed the Cicerone Certified Beer Server test on the 3rd of February, I still want to continue learning about beer and figured it would be a good opportunity to see what the class was about and to ask the brewer questions.
I figured I would get there a little early to have a flight and taste some of the beers. I went with all dark beers, I was happy they had dark beers!
Roasted Pistachio Nut Brown Ale, 6.4%, described as “Nutty and smooth with a dry finish. Biscuity/malty base aged with pistachios and toasted bourbon oak, there is a subtle pistachio essence and light caramel tone.” In my drinking and tasting of it, I definitely get that the brown ale base. Some bourbon notes. I felt the pistachio was extremely subtle. It was okay to me.
Next was Komodo “Koko” Dragon Chocolate Stout, 6.5%, Milk Stout, described as “Heavy chocolate! Chocolate malts, coco in the whirlpool and coco nibs in the secondary fermentation. Robust malty body stands up to the intense chocolate that comes screaming through, starting at first sniff all the way through to the last of the aftertaste. Technically an oatmeal stout, milk stout this beer is like.” HAHAHA. Oh that description makes me laugh after having the beer. Sorry, I think it needs to be re-described in another way. To me it was alright, where’s that chocolate you were boasting about? I believe the chocolate in here is lacking and with a description like that, this needs to have more. I do think it has a robust body. Otherwise, to me this was alright.
Gila Monster Chocolate Coffee Stout, 9.6%, description was, We aged this dark, chocolate, coffee, vanilla, cinnamon, oatmeal stout for 2 months. The nose is of coffee and chocolate hinting at the Madagascar vanilla bean and Saigon cinnamon. Upon the first taste it is bold and malty, dark with rich chocolate notes, fading into a slightly bitter and roasted.” I thought that this was the best beer they had here. I tried this and got some spicy notes, I believe from the cinnamon. I get some coffee and the bitter and roasted notes at the end. This beer I enjoyed out of my flight.
Raspberry Vanilla XXX Stout, 8.5%, Milk Stout. This one had no description, though I think the name is self explanatory. I tasted the raspberry in it and some vanilla, though can I say, there wasn’t anything that made me want to drink this more other than being able to say I tasted it. I kind of even didn’t want it.
So I paid for my flight and then mentioned that I was here for the Beer Geek Class. They got a flight together for myself and the brewer since it was only us this evening and no one else. Went into the brewery and sat at a table that had a hop flower, some malts and pelletized hops.
The beers on that flight were the Trippy Pippy’s Red Dread Ale, 7.9%; Choc/PB Banana Uncle Pudgy’s Two Fisted Porter, 6.6%; Key Lime Chameleon Cream-Sic-Ale, 6.2% and Uncle Pudgy’s Two Fisted Porter, 6.6%.
He asked what I knew about the brewing process and I let him know I knew some stuff, the ingredients involved in beer making. So he explained the process, pointing to the tanks nearby that he uses and for which purposes. It was great to be able to spend time with the brewer, I know that he learned from his father who was a home brewer and in turn he was a home brewer for a long time to which he had mentioned, his wife was the one who mentioned about opening a brewery.
The brewer Richard Dine, was a genuinely nice person. I enjoyed hearing him speak and talk about beer, I was glad that it was only me so I was able to ask a variety of questions in regards to brewing beer for a brewery vs. a home brewer and knowledge is power. The more you know or even if it’s the same thing being repeated to me, I want to make sure I learn about beer and that I get it.
On the other end, as he was talking I was thinking in my head, aw man, he’s going to dislike me if he sees what I have to say about his beers, though regardless of my opinion, it’s mine. Not everyone shares it, and everyone has different tastes and flavors that work for them. So whether someone agrees with my opinion or not, oh well, and sorry for anyone who gets mad or offended, its not personal. I’m all about flavor and intensity of flavors and aromas.
Although he mentioned to me that he doesn’t necessarily follow the beer styles it, because he did something to his Red, though regardless I feel like he does. I feel that overall he sticks to the base styles of beer, some to little variation, though not enough of the flavors in beer for me.
He mentioned trying to make something the people like which is why he brewed the Key Lime Cream Sic Ale again. I can see why people liked it. It does have that key lime notes, tough subtle and not in your face. I feel for me its lacking in flavor. In my flight with him, I thought that was the best beer. The red was good as well, the PB/Chocolate one was lacking in flavor and the Porter was a porter, nothing fancy.
Though not every brewer seems to pack a punch in their beers or make some of the flavors come out more. They seem to be okay with sticking to the main components of their beer or beer styles.
While I respect him and his knowledge, I believe he is knowledgeable and does know his beers. I appreciate those who put maximum flavor and a bunch of stuff into their beers, like pounds, excessive amounts.
I appreciated spending time here, the locals here seemed to genuinely enjoy these beers, I like the good vibes of the place, friendly people, I like that they have local artists art work hung throughout the place.
