I didn’t really see it coming. I guess that’s what happens when you get totally and completely swept off your feet. I mean, I saw her across the room, but never had the courage to actually go and try. Wait, what do you think I’m talking about? No – I’m completely and utterly in love with my wife; I’m talking about really diving into an ever-growing genre of beers known as dessert beers.
I have always been on the maltier side of the fence. While I’ll try just about anything, I always lean toward an amber, dubbel, quad, or something along those lines. It wasn’t that I wanted a sweet beer – but more of a rich, thick and utterly flavorful and delicious beer. I hadn’t gravitated to the sweet and syrupy beers, but that has changed in the last few weeks, and it has changed dramatically.
It started at the Roswell Beer Fest. As we told you previously, we developed a plan on how to attack the RBF to make sure we maximized the awesomeness, and it worked splendidly. It just so happened that we entered the festival right at the Stout section; I had about 5 or 6 stouts I wanted to try. One that really intrigued me was by Southern Tier – the Thick Mint. I had first dabbled in the dessert beer game when someone (Peggy Lou Who) gifted me a bottle of the Creme Brulee Stout. (Sweet Moses, that was a good beer.) With fond memories of that one, and crazy desire to satiate my love of Thin Mints, I went in for the Thick Mint. Why had I been hesitant? A nose that betrayed its contents – chocolate and mint – all swirled into a very nice stout made for a ridiculous combination. The main mistake I made at RBF was not going back for more of that one. It was such a fantastic surprise – and I just knew nothing could top it. Until …
About 2 weeks ago, I happened across ANOTHER of Southern Tier’s releases, Samoa This. (Thank you, Brij and SBS.) Now, in Girl Scout cookie-speak, there are cookies, there are Thin Mints, and then about 100 levels higher sit the gold standard: the Samoa. Chocolate, caramel, coconut … yes, please. With trembling hands, I poured this concoction into my favorite mug. In my head, I’m thinking, “If they could do THAT with the thin mint, could the samoa possibly be treated in the same manner? If so, will my head actually explode?” Editor’s note: my head didn’t explode, but it was touch-and-go for a minute. Words cannot explain it. Suffice it to say, I gave it a 5.0 on Untappd and proclaimed it one of the best beers I’d ever had. I need more. Now. Please!!
But wait, there’s more. Lest this appear to be a Southern Tier lovefest, I also scored some special release brews from a new spot in Roswell – Variant Brewing. Variant is newer on the scene, but they are putting out some absolutely amazing beers. And then I got wind of two special releases: Good S’morning and Cinnamon Roast Brunch. And yes – they’re exactly what you’d expect with names like that. For me personally, not being a coffee drinker, S’morning was a little too coffee-y for my tastes. Still very good, but not something I’d sell my soul for. CRB, on the other hand, let’s just say it’s named very well. Almost like it would taste like a certain cereal with a very similar name. Really, fantastic work! (Oh, and Variant also has a super place to enjoy beers. Highly recommend a visit.)
Your thoughts? Thumbs up or down on dessert beers?