To Øl Mr. Pink 2018 Edition

Total Score: 7.8/10 Earth1RedApple1Peppercorns1Nonicpint1

Yep, another of the To Øl Reservoir Dogs series, this time it’s Mr. Pink 2018 Edition. I’ve really enjoyed the innovation Mr. To Øl has put into these brews, so far they’ve been intriguing and tasty drops, with Mr. White being a beer I would love to get again – that’s the biggest shame with limited release beers like this: sometimes you never see/taste them ever again. So what’s Mr. Pink all about? Well it’s an IPA brewed beetroot. Bit of an East Coast meets Eastern Europe vibe going on. I’m not a massive fan of beetroot (I find the combination of root vegetable and overbearing sweetness a bit unsettling), though I am interested to see what shade of pink Mr. Pink will be. Plus it’s a beer from To Øl, it’ll be good (if not great).

Poured from a 500ml can into a nonic pint.

A: Holy shit! This thing looks exactly like beetroot juice (opaque-purple) only with a massive 1.5 inch pink head that slowly falls back. It’s not often I’m flabbergasted by the look of a beer but To Øl got me here, well played sir! 9/10.

S: The usual NEIPA suspects: tropical-accented (pineapple) citrus hop notes, mingle with beetroot (of course), earthy/spicy/peppery tones, and a floral finish. The aroma character is sweet, delicate, earthy and spicy – it’s quite a fragrant aroma, I could get this in a cologne if Calvin Klein would just return my calls already. 10/10.

T: Well… it’s definitely a vegetable beer, no compunctions about that. Flavour profile is beetroot all over: earthy/spicy and sweet. NEIPA notes come in with a touch of pineapple, hints of grapefruit, and apple – yep, that’s right: apple. I suspect the interaction between the beetroot flavours and the NEIPA flavours is giving off a touch of apple, it’s not something I normally find in IPAs or Pale Ales, so there you go. Finishes earthy dry with a mild herbal bitterness. Look flavour-wise this is going to be a polarising beer, I’m not a fan but I can see how others might dig this. 7/10.

M: Mouthfeel is decent: Medium bodied with a medium/dense carbonation… slightly gassy, but not OTT. 8/10.

D: Like I said this beer is a polarising one. I’m not a huge fan. The aroma was fantastic though. Just the flavour of beetroot – that earthy/sweet mix that plays tricks with my tongue – also it doesn’t blend well with NEIPA flavours IMO. Maybe if it was a straight beetroot beer it might have been less disharmonious, who knows. Still I wasn’t disappointed I tried it – I’m always happy to experiment when it comes to beers, and this was an interesting experiment to say the least. 7/10.

Food match: Earthy dishes with mushrooms and beetroot will pair well with this.


8 Wired Cucumber Hippy Berliner Weisse

Total Score: 8.4/10 Cucumber1Coriander1WhiteWine1Tulipglass1

I have a confession to make: I love cucumber. Point in case, my favourite sanger (Aussie slang for “sandwich”): Cucumber. Second favourite sanger? Egg and lettuce (but throw in some bacon bits, what are we? Savages?). So when I come across a beer with cucumber you better believe I’m getting my mitts on that! This Berliner Weisse is special – not only is it brewed with cucumber, but it’s also brewed by Doc’s favourite New Zeelund (that’s the Kiwi pronunciation there) brewer: 8 Wired. See it’s all… well two, of Doc’s things coming together – jackpot bro! (or “brah” if you’re from NZ). Now I’m not a huge fan, nor am I highly acquainted with the Berliner Weissbier style – however it’s a sour themed night, so “BRING ON THE SOUR BEERS!” *said in my best Futurama hedonism bot voice*

Poured from a 440ml can into a Duvel tulip.

A: Very very pale, hazed, straw body with a pumping white sea foam head that wants to party – causing a ruckus in my glass, go at it lad! As the foam dies it leaves some nice patches of lace on the side of the glass – impressive all round at 4% ABV! 9/10.

S: Cucumber sandy (also Aussie slang for “sandwich”, look we’ve got a serious slang addiction over here) in a glass! Even has a bit of dill character too. Dill and cucumber rocks, ergo this aroma also rocks. Hints of peppery spice, citric notes from the hops, and a floral/herbal touch round out this refreshing sandy-like aroma. Bravo 8 Wired, this is an easy 8/10.

T: Flavour is exactly as noted above: dill, cucumber, light peppery note, clean lemon citric character, floral/herbal touch, and what is no doubt an addition from Nelson Sauvin hops – a dry white wine finish. Overall flavour is quite white wine vinous, nice and dry, and clean in the extreme – this is a great palate cleansing beer, slightly tart in the finish as well. Yep, nailed it 8 Wired. 9/10.

M: Mid to light, crisp bodied with a medium full-bubble carbonation. Plenty of burps on offer with this beer… to the detriment of my stomach in fact. 7/10.

D: Hands down the best palate cleansing beer I’ve had in years: it’s light with great cucumber and dill character coming through and being offset by what I’m swearing are Nelson Sauvin hops – I’ll eat the slightly out of date chicken sausages in my fridge if it isn’t… well I’ll eat them anyway, but I’m convinced there’s Nelson Sauvin in this beer nonetheless. A cracker of a light(ish) beer! 8/10.

Food match: This is the beer you have between the entrée and the main 😉


Wild Beer Breakfast of Champignons

Total Score: 6/10 Peppercorns1Coriander1Earth1Tulipglass1

These just landed at Black Sheep Newmarket and I was a bit curious as I’ve not tried many beers that have mushrooms in them (Garage Project VPA springs to mind). So colour me intrigued Wild Beer Co, which I imagine is sort of a purpley-gold colour, their labelling and style is reminiscent of BrewDog, which is hardly a negative thing in my eyes. If this brew goes down well I’ve been eyeing off that bottle of Gazillionaire too – which is based on the theme of a Swedish bun (who doesn’t like a good Swedish bun every once in a while, I go out of my way to IKEA for that shit). Back to Breakfast of Champignons, which is described as a Sour Ale on Untappd, I take it that Wild Beer Co only brew spontaneously fermented beers – I can dig that.

Poured from a 330ml bottle into a Duvel tulip.

A: Cloudy amber/orange body with not much of any head, the little of which is white. Experience has taught me to expect no head from most wild fermented beers so this is neither here nor some other place (there). 7/10.

S: Great nose on this beer – quite unique, very earthy/spicy and herbal, notes of barnyard, pepper, musty yeast and literal damp dirt fill the olfactory senses. If you’re not a fan of wild yeast beers then: a) WTF did you buy this in the first place? And b) this isn’t going to be a great time for you… for me: I love this style of beer and I’m whiffing non-stop hey. 8/10.

T: Smacks you in the face with upfront tartness, like random spontaneous yeast beers generally do, was kinda hoping for a little less sourness and more of that earthy mushroom character as that was what drew me to buying this in the first place. Behind the veil of tartness there are not a great deal many flavours going on, it’s slightly peppery, musty and earthy. Finishes dry without any bitterness or sweetness, yep that’s wild yeast for you: All take, take, take, when it comes to sugar. Burps are not fun either… it’s one of my favourite hobbies too. 5/10.

M: Mid to light, a bit thin and watery, bodied with a flat carbonation… nope. 6/10.

D: This one goes into the “too weird for its own good” box for me. If they used a better yeast and maxed the mushroom and sweetness it might have been a winner, however the end result here is a beer that if you home-brewed it you would probably have tipped out, or struggled through (because you know – you calculate the exact amount of cents each bottle costs and you’re too poor to waste a batch of beer). Sorry Wild Beer, I’m now hesitant to try their Gazillionaire. 6/10.

Food match: Fish and chips to go with this vinegar brew.


Mikkeller Cucumber Witbier

Total Score: 8.7/10 Cucumber1 Coriander1 WhiteWine1 Chalice1

It’s hard to go past that wacky-one-man-team known as Mikkeller, a former Math and Physics teacher Mikkel Borg Bjergsø, who hails from the most Danish of countries: Denmark. This Cucumber Witbier, brewed in conjunction with I’m A Kombo (some sort of Danish catering company I believe) has what I would consider an eye-catching label with instructions on how to cap your beer with a cucumber. Needless to say I didn’t follow them.

Poured from a 330ml bottle into a Chimay chalice.

A: Presents a hazy amber body with a wispy white head that sticks around at about half a centimetre. Looks more like a Pale Ale than a Witbier, but I’m still drawn to it nonetheless. 7/10.

S: This is why I love reviewing beers – to this day I am still presented with new and exciting aromas, tastes and textures, and this Cucumber Witbier has one of the most unique aromas I’ve ever encountered in a beer with; Cucumber (of course, we all expected that) with a distinct note of dill (never encountered dill in a beer before). In the background hints of lime and dry white wine grapes add to the olfactory delight. 9/10.

T: The cucumber becomes less notable in the flavour – it is quite a light flavour to begin with – as the dill, dry white wine, lime take over. Along with this is a tiny bubble gum note, some sweet candi sugar and pepper towards the finish, which is more a vermouth dry than bitter. The aftertaste leaves a pleasant cucumber and dill sandwich taste on the palate. 9/10.

M: Medium bodied with a nice soft carbonation that suits this Wit well. 7/10.

D: Damn this is an interesting brew I’ll have to try again, if I ever see it again. Which I won’t because Mikkeller (usually) only brews single batches, I hate you Mikkeller! But I also love you Mikkeller! Make this beer again and forever and I will keep a spot in my fridge for it. Overall this beer is an oddity in ALL the good ways – a moreish treat for an old beer geek like me, helped along by the fact that I love a good old-fashioned cucumber sandy. 9/10.

Food match: You know what I’m going to say and it is cucumber related.