Monday, January 7, 2008

Make Way (Weight) - Brew Ha Ha Two Ha Ha

We mentioned in our last post of 2007 that Furthermore was one of our breweries to keep our eye on in 2008. Some of you were skeptical. While I should say with some assurance that I sypathize with your concerns, I can tell you that I have "seen the light" with respect to the beers. Hopefully, we can help you be persuaded. But, that's another article for another day.

For now, it suffices to say that Furthermore has a new brew, called the "Make Weight." It is a Belgian Tripel recipe mashed-up with two pale ale recipes to create a drinkable, American-ized version of a style that can often be hard to approach. This is to the Belgian Tripel, what the Autumnal Fire is the Dopplebock.

The Make Weight was unveiled at the High Noon last Saturday night at 10:30pm to the chaotic strains of Milwaukee noise-pop extraordinaires Decibully (MySpace). At 8.5% alcohol by volume, a good time was most likely had by all. Furthermore's other beers were also available at the bar, and, given the cold(ish) weather, a stout seemed appropriate.

Three Feet DeepThree Feet Deep is Furthermore's traditional "Dry Irish Stout" that while light in the body is subtly accentuated with peat-smoked malts.

Appearance: For a "light" stout, this thing is still black; while some ruby coloring comes through on the edges, it is a dark, dark brown. The head pours up nice and thick in a one-finger tan cap that falls away in time, leaving some legs behind on the glass.
Aroma: roasted and lightly smokey malts dominate, and one can't help having the feeling that there isn't really much left to take in; while some chocolate sweetness comes through, there is little hop aroma
Flavor: While it starts aggressively enough with nice roasty malts the thin body and smoky dryness finishes this drink off quickly; while the smokiness stays around to add to some complexity in subsequent sips, there is little left to hold interest
Body: definitely on the thin side for a stout, the two flavors are strong enough to make up for it, and the creaminess typical of the style is lacking - though it is hard to attribute this to hard water or the more moderate carbonation
Drinkability: Definitely not as complex as many other stouts, the dry irish style is not a style that most of us are used to drinking in a stout - the russian imperial and heavier, more modern stouts are definitely the current standards; yet this is a very drinkable beer
Summary: A good beer that is oddly refreshing for a stout; more assertive and flavorful than a mild, and almost a porter, it is good to drink out of a bottle at a concert, this is a rarity in modern stouts - it seems that convention may take some time to catch up with this style; in other words, the citizens of Wisconsin will have to get used to having a stout that isn't heavy or a sipping beer.

And, this is fairly typical of the Furthermore modus operandi: drinkable beers that add a twist to modern stylistic conventions

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