Tuesday, March 9, 2010

Tuesday Tasting: Arcadia Ales Cereal Killer

Last week, I had cause to buy more beer, and in the effort to explore variety's spices, I picked up yet another beer I've never tried: Arcadia Ales Cereal Killer.

Cereal Killer is a 9.1 percent ABV English-style barleywine that is brewed in small batches and only available in November, which means it's been sitting on the shelf for at least three months. Had I done my research beforehand, I likely would have selected something else. But that would take away from the spontaneity of these tastings.

Furthermore, I am not usually a fan of barleywines, as I tend to find them too sweet. However, the description on the sixer (not the same as the one given on the website) reminded me of my own description of the Grimbergen Dubbel last week. I gave the Cereal Killer a try, hoping it would be a little different than other barleywines I've had.

I was wrong.

The flavors were overwhelmed by sweetness and the heavy alcohol flavor. The aftereffects of drinking this beer, aside from drunkenness, are the same as if you downed a whole bag of sugar-coated fruity gummy rings, which I did last night as I drove home from work, much to the chagrin of the Enthusiast. My mouth felt thick with syrup.

Arcadia Ales, which is based in Battle Creek, Mich., suggests that Cereal Killer is well-suited for the cellar to further age this brew, which will develop "more sherry-like flavors and aromas similar to a cask-aged port," according to the site.

I've never had the patience for cellaring beer, but perhaps it's time I gave it a try. It seems to have worked for Jamoosh. However, as I wasn't too keen on the Cereal Killer un-cellared, I don't have much motivation to buy it again to give it a try after a year or more of aging.

Booze Hounds Beer Rating: 1.7 Hiccups

[Drunkard's note: The Booze Hounds Beer Rating scale (0-5 Hiccups) is based on a complex mathematical formula that would be impossible to explain to such a dunderheaded audience. Let's just say the higher the score, the more likely I am to drink it again.]

10 comments:

The Sean said...

Have you tried Sierra Nevada's Big Foot Barley Wine?

Roisin said...

I like the sound of the alcohol content, but I don't know...barleywines have never been very good to me in the past. Besides, I gave up beer and hard liquor for Lent, so unless this counts as an actual wine, I'd be passing now anyway.

Ms. V. said...

I thought it was a cereal. Like, really.

Not the sharpest tool, obviously.

Nitmos said...

Soooo....is it better than Natty Light?

The Enthusiast said...

You ate OUR road trip gummies, just because they were in your car doesn't make them fair game. :P Poop.

Forget the barley part and just stick to the wine! If it was good enough for Jesus, then it's good enough for me! (Got some Redemption waiting at home...)

BrianFlash said...

I disagree with any beer they call wine. Dang it - its beer! Celebrate the best alcoholic beverage!

chia said...

I'm not a fan of many things that come out of Arcadia for some reason. I'm more of a New Holland kind of girl.

Every Tuesday it's no coincidence that my running route takes me by <a href="http://www.draughthouse.com/'>this spectacular dwelling of fermented goodness</a>. $2.75 pint night guarantees a new flavor is taste tested without regret. Crappy beer, get another. It's not that I'm cheap or anything, it's just a lot more likely for me to default to something I know when it's full price ;-).

I just realized yesterday was Tuesday.

I suck.

Running fail.

chia said...

link fail too. Wow I'm out of practice.

chia said...

link fail too. Wow I'm out of practice.

Jamoosh said...

Cellaring is great for big beers (like the Barleywine). I think one of the challenges for brewers is knowing when to actually release something since most folks won't cellar - you are totally correct with your assumption of young barleywine style brews. Best to put one in the cellar for about five years.