Boulevard Brewing Nommo Dubbel: More fun than a barrel of Nommos

Next up, Boulevard Brewing’s Nommo Dubbel:


More freaking mermaid labels. So, we already established in the Uinta Sea Legs review that being lured into the ocean by a mermaid was like risking your life to get to first base with a Pentecostal chick. Well, with the legend of the Nommo, the good people of Mali have upped the gamble. There are mixed descriptions, but it appears that in addition to the fishy lower half, Nommo’s are also hermaphroditic, conjoined twins.

Now, that may be your bag. Beerbecue isn’t here to judge your sicko fetishes. But the label makes it look like the hermaphroditic…ness is either manifested in each twin being one gender, or one is a little more lady and the other is little more dude. Either way, one twin is probably a total grenade. So, good luck getting a friend to take Mother Goose duty on a mermaid that looks like a Patrick Mohr runway model:

New rule: Don't read beerbecue before bedtime.

New rule: Don’t read beerbecue before bedtime.

It pours mahogany with a light tan head that enacts the No Lace Left Behind Act of 2013. WARNING: I don’t care what you do with other Nommos in your free time…that’s your deal. Just make sure you let this Nommo warm a bit. I can pick up hardly anything at all at cold temps, but once it warms it smells like molasses, snicker-doodle cookies, bananas, and rum soaked raisins. And the taste is pleasantly malty with brown sugar, fig, toffee, and a hint of clove. It has pretty good carbonation, but manages to finish slightly sweet (which I like in dubbels). Bottom line: It’s subtle, and if you don’t let it warm-up, it smells like nearly nothing and tastes like a poor man’s Chimay Grand Reserve. Fortunately, after it warms, it’s still subtle, but it develops a tasty personality all its own.

The Haybag: Nommos be creepy. Malians need better mythology. Except for this Nommo. This Nommo be tasty.


Boulevard Brewing Rye-on-Rye: Some spicy same-grain action.

Next up, Boulevard Brewing’s Rye-on-Rye:

photo (95)

Yet another week passed without a beerbecue post. I was completely pre-occupied with going to the Notre Dame BCS game (if one can call what happened to my beloved Irish a “game”). Then the rest of my week was filled with recovery, both physical and emotional.

And seriously, how can anyone concentrate on beer with news of Kanye West and Kim Kardashian having a baby? After all, it’s quite a fairy tale. Kanye West – Rapper, son of an English Professor, and regular contributor to the decay of the English language. Kim Kardashian – Socialite, regular contributor to the decay of civilization in general, and co-star with her family in a reality TV show parlayed from fame attributable to her sex tape. Take note, kids: In America, at worst, you’re only one generation removed from prosperity, and, at best, only one sex tape removed from instant fame and riches…if you’re hot.

Kanye imma let you finish

Being a dick also apparently works.

Brewing with rye isn’t new, but it does seem to be gaining in popularity. And as is apparent from beers such as Shmaltz Lenny RIPA, Firestone Wookie Jack, and Bear Republic Hop Rod Rye, rye’s sharp and dry spiciness can be a great complement to the bitterness and fruit of hoppy beers.

In the case of this beer, Boulevard took it a step further and got in on some kinky rye-on-rye action. They brewed a rye ale that could hold up to aging in some sharp and spicy Templeton Rye whiskey barrels. Then after aging, they blended-in 1/3 of the un-aged rye ale so your head wouldn’t explode.

It pours an orange-brown, almost like Grand Marnier. It has a tight, but angry, light tan head that riles itself up into bigger, angry bubbles that hang around and leave some lace. (Lacing seems to be a relatively uncommon occurrence for a barrel-aged ballers. This probably has to do with viscosity, or some other technical bullshit that the beerbecue research department is too beer-addled to figure out.)

It smells like toffee, bananas, vanilla, a little zip, some whiskey, and, as it warmed, a little anonymous fruitiness. The taste was caramel, brown sugar, and some peppery, spicy rye whiskey (and some appurtenant wood and vanilla). The finish is zippy, presumably from the rye and rye barrel, then dry. In fact, it’s pretty dry for a barrel-aged baller, which I guess just really means it’s not that sweet.

The Haybag (from her shot glass-sized pregnancy portion): I’m usually not a fan of booze-aged beers, but this is good. It’s not overbearing in any way, and it doesn’t leave me wishing I had the Rye Whiskey and the Rye Ale in separate vessels.