Young's Luxury Double Chocolate Stout

Young's really made a hit with this one. It drinks like a mousse desert, not much sweetness, just a balanced taste of dark, bitter chocolate accompanied by an appropriate chocolate malts and with a yummy thick head. I am not really keen of flavoured beers, but this one just shows that you can make a really good one if you try hard enough. Strongly recommended.
And btw, while British drinkers will inevitably get the violet label reference - it is better than the original...

Butte Creek: Train Wreck

I bought this beer tonight and started drinking it before the dinner. By the time I managed to get my dinner on the table, I was already fairly wasted. Then I read "You'll be lucky to walk away from this one!" on the bottle. Hummm, good to know! Train wreck indeed.
This beer is at10.6%, which is 2% more than the infamous Skull Splitter!! Anyway, this beer belongs to the Barley Wine class, very strong kind of beers, bitter, hoppy and one can actually taste the high alcohol content. Characterized by long periods of fermentation and maturation. Some American brewers actually use wine yeasts which are capable of producing higher alcohol content. Definitely a style to consider for my future Slovene brewery...

Vielle Provision: Saison Dupont

Another beer that got 96th percentile at ratebeer. Very dense, unfiltered beer that tastes a bit like a wheat beer, but considerably more bitter with a cider-like texture. The back blurb says that it is a classic example of "Saison" style. Ultimate beer book informs that the "saison" is inevitably summer. And that Belgians like strong beers. What a surprise, haha...

Lagunitas' Lumpy Gravy

Lagunitas did it again. This is the new beer in the Zappa anniversary line (see my previous post about Kill Ugly Radio). A standard brown ale this time, goes well with well cooked pork or lamb. Released in celebration of "the 40th anniversary of the release of the second part of FZ's 3-Phaze masterwork". Lagunitas is probably the only brewer that has a 420 section on their website. When I grow up, I'll be a brewer as well!

Widmer Hefeweizen

A half-baked hefeweizen. Americans obviously did a lot to IPA, but hefeweizen leaves them somewhat confused and they never quite get the silky taste of the originals.
What is more interesting is how every hefeweizen boasts about being unfiltered. Surely, this gives them the cloudy appearance and typical taste and is the right thing to do; but if unfiltered beer is better, why don't everybody leave them unfiltered? I agree that lagers must be filtered and hefeweizens must not, but it is nevertheless stupid to be bragging about something that you didn't do...