Ah, the first brew of the New York six-pack. I haven’t really tried a lot of beers from this brewery. I think that this one may actually be the first. I tend not to be a lager person, and the one good thing about these themes is that it forces me to get out of my comfort zone. And, spring is typically bock season…so it’s seasonally appropriate. Let’s see how it goes down.
Trivia: According to the brewery website, “It began, like many microbreweries, with a homebrew kit and a love of beer. Not just a love of drinking beer but a real respect for the craft, the history, the art, and the industry, as well as a love for the brewing process itself. Today, Lake Placid Pub & Brewery has been brewing award-winning ales for 14 years and has expanded rapidly due to its popularity and quality, earning the respect of the brewing community.”
Random: I can’t believe that Iron Chef hasn’t used egg as a secret ingredient. It’s such a versatile ingredient.
This brew poured with a one finger, off white head that dissipated at a moderate pace and left no lacing on the glass. The body was a clear mahogany color with moderate active carbonation. The nose was rich. It had notes of hazelnuts and maple and a definite sweetness to it. The taste was almost as good as the nose. The nuttiness carried the beer on the initial sip with some malt sweetness and a bit of biscuit and possibly even some molasses. The body was medium with average carbonation. As I sip the beer, I start to get a bit of hoppiness and the hazelnut flavor really came through a bit stronger than I initially got from the first sip. For a brewery I’ve never heard of, this is a pretty solid brew with a long, nutty, finish. I would definitely have this again. This was a pleasant surprise.