HOLY MACKEREL REVIEWS …
Atlantacuisine.com website, Micro Invasion, May 14, 2009:
~ Holy Mackerel Brews ~
Currently only available on draft in Georgia, the two exceptional brews from Holy Mackerel are very different in style. EDITORS NOTE: Bottles now available in Atlanta.
~ Special Golden Ale ~
“A delicious Belgian Golden Strong Ale in the tradition of Duvel, with a sophisticated wine-like aroma with elements of butterscotch and cloves. The Special Golden Ale pours a light copper, beautifully clear. In an interesting twist, this brew blends the customary style of the Belgian Golden Strong Ale with the very different German Pilsner. The addition of traditional pilsner ingredients makes this 8.5%abv Strong Ale easy enough to drink on a summer day in Florida. This full-bodied brew balances a delicious sweetness from the use of Belgian candy sugar and sweet malt varieties with a gentle drying bitterness from Saaz hops, a variety of hop generally associated with pilsners. The end result is a very satisfying beer for fans of sweeter Belgian styles, and a delicious accompaniment to a variety of grilled fish with citrus or stronger flavoured cheeses.”
~ Mack in Black ~
“A beautifully complex Black Ale with initial flavors of roast and dark chocolate is smoothed by the addition of Belgian yeast strains fermenting the brew with a light fruity sweetness. Prominent, but balanced, hop flavor cuts beautifully into the sweetness . The 8%abv is well hidden, making the beer very easy to drink. The final addendum of pomegranate juice adds a touch of natural sweetness and light sourness to the brew. An amazing, unique beer that is perfect for dessert, breakfast, or with a big steak.”
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Tampabay.com website, Seaweed, coffee and a whole lotta alcohol:
10 beers your granddad wouldn't recognize: May 15, 2009 :
American craft brewers have so radically altered the perception of beer in the United States that the very notion of what is considered beer has been fundamentally changed.
While the days of sports bars serving 10 different brands of the exact same pale lager-style beer aren't exactly over — just go to any Hooters for confirmation — the variety of styles available to beer drinkers has dramatically expanded in recent years. In fact, while Hooters remains a bastion of pale lager sameness, I was shocked recently to find that you can actually get a decent variety of brews at Beef O'Brady's! The times they are a-changing.
But for those who grew up thinking of beer as simply a bland, mass-produced lager, the current American Beer Renaissance is not necessarily a welcome sight.
Acknowledging that some folks will never embrace change I present my list of 10 Beers Your Granddad Wouldn't Recognize As Beer:
~ 1. Holy Mackerel's Mack in Black: ~
“Why it's different: It's an Imperial Stout brewed with pomegranate juice. Why your grandfather wouldn't recognize it as beer: Imperial Stouts, despite being a fairly old style, were not popular in the United States until the last decade or so. Plus, pomegranate is a new-age hippie fruit. ”
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Draft Life on Tap magazine, March/April 2009 issue:
~ Mack in Black ~
“This is not your run-of-the-mill fruit beer: It’s best described as a flavorful blend of an imperial stout fermented with a Belgian yeast strain and a tart shot of pomegranate. Midnight black with a frothy, brown head, the beer exudes an intense aroma that wafts forth with delightful mild-chocolate-covered cherry scents. Less sweet than the aroma, the swallow leaves you with a mouthful of roasted grains and cocoa powder underscored by soft pomegranate tartness. There are no overt hop flavors, but a mild bitterness plays in the background. Full-bodied and soft carbonated, Mack in Black flips the style on its side with an obvious alcohol presence and lingering chocolate flavors.”
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St. Petersburg Times, July 23, 2008:
~ Craft Beer Expo delights with diversity ~
Have no fear that carbonation will spoil the butterfat in the cheese. Even Champagne lovers drink bubbly with soft, stinky chevre. Good beer and good cheese make for easy pairs.
“Some were naturals, like the Holy Mackerel black stout spiked with pomegranate from Delray Beach with a super creamy Brie with jam of the same fruit.”
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Modern Brewery Age Weekly, August 4, 2008:
~ Mack in Black ~
“Appearance: Black just like it says. Aroma : Fruit ad roasted malt.
Flavor: A lot going on with this one, but it’s perfectly drinkable. Fruit and chocolate in the flavor, finishes dry. Verdict: This is a 8% a.b.v. “Imperial Black Ale” with pomegranate. A stout, of sorts, and a very drinkable one.”
“Panel Comments: Nice roasted black patent malt in the nose, said Robert Lachman. Fruit in the nose, and chocolate in the flavor, said Von Bair. Very pleasant, very drinkable. It’s like a slightly chalky stout, said Tom Conti. You can taste the gypsum in this. The pomegranate is hard to pick up, maybe it gives it that little bit of sweetness and fruit in the nose. Pomegranate is a pretty weak fruit, said Greg Zannella. The chocolate malts in this overwhelm the pom, but I still like it. It has rounded sweetness in the middle, like a porter, Gregg Glaser said. There is some higher alcohol esters in the flavor, and it finishes dry and tart. A good sipping beer.’”
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All About Beer magazine, November, 2007:
Beer Talk Article
~ Special Golden Ale ~
“Beaumont: I’m not sure what the promised “Florida twist” to this beer is, but there’s plenty to like about it even without visions of the Sunshine State dancing in my head. Deep gold in color with a ton of fruit in the nose – like fresh peach, apricot, yellow plum, mango – it has a sweet body that starts a bit sugary but develops more hops and alcohol balance in the middle. Along the way, there is light spice and lots of fruitiness, along with what seems to be a vanilla note or two, before a mildly alcoholic finish. Save this one for Aunt Mabel’s peach cobbler.”
“Papazian: Fruity, earthy, substantial strong ale with overtones of Belgian beer yeast. A bit spicy and banana-like, but not overdone. Heavy body with alcohol punch. Complex. Malty. Mild to no hop character. Sipping this brew with garlic accented sausage, pickles (I’m in the mood for pickles at the moment), medium aged cheeses and your favorite olives. Yum. Who needs dinner?”
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All About Beer magazine, September, 2008:
Beer Talk Article
~ Mack in Black ~
“Finkel: A tan head wit orange highlights floats over a black sea at dusk. Satisfying, the nose pays homage to malt, a lingering treat for the olfactory senses. Round and delicious flavors coat the mouth with tones of chocolate, coffee and fruit, the later supplied by the addition of pomegranate juice. Tasty hops counter the pomegranate sweetness making this a fine beer for a dinner of cold cucumber soup, crispy duck a la Rainier cherry, raw milk blue cheese and fresh stone fruit.”
“Papazian: Black like tar, wispy brown head swirls and dissipates. Aromatic cocoa, smoky and fruity notes orchestrate bold statements, along with complex undertones of fermentation process. Full bodied, initial flavor serves up a fruity assault, subsiding to cocoa and roast malt acidity. Complex, strong black ale lending itself to some great cheese pairings and perhaps a crab bisque. Send some oyster shooters my way and I’ll attack with Mack in Black.”
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Cigar Snob magazine, 2009:
~ Special Golden Ale ~
“A Belgian-styled ale with 8.5% alcohol by volume, Holy Mackerel is a perfect choice for the middle stages of the challenge! Sweet and smooth with a fair amount of carbonation. Invites you back for more if you can stay on your feet.”
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