Magical Mystery Pour #2: Tzatziki Sour

Magical Mystery Pour logo.The second beer suggested to us by Dina (read about the first here) is Tzatziki Sour by Liverpool’s Mad Hatter Brewery.

She says:

Many peo­ple con­sid­ered this their beer of the year.  It was def­i­nite­ly up there for me.  Again, it does what it says on the bot­tle- it tastes just like tzatzi­ki.  I’ve only had a few cucum­ber beers in my life, but I have no idea how brew­ers man­age to get such flavour from a veg­etable that real­ly does­n’t have much flavour. You just HAVE to drink this beer. I rec­om­mend you blend it with a kebab in your face.

This is what we’ve pre­vi­ous­ly referred to as a Jel­ly Bel­ly Jel­ly Bean beer: a beer designed to taste as close as pos­si­ble to anoth­er food­stuff alto­geth­er. It’s safe to say that if you have an objec­tion to this type of beer and/or you don’t like tzatzi­ki, you won’t like this one.

The bot­tle opened with an jet-pow­ered hiss and gave off an imme­di­ate­ly famil­iar aro­ma. Guess what it smelled like? No, go on, guess! Yes, that’s right: tzatzi­ki! That is, most­ly of cucum­ber, with a touch of dusty dried mint, and a high note of acid funk. (Side note: the label would prob­a­bly work as the cov­er for an acid funk LP.)

Con­tin­ue read­ing “Mag­i­cal Mys­tery Pour #2: Tzatzi­ki Sour”

Saison Season Pt 3: Roobarb

It’s surely a sign o’ the times that we were able to find two British takes on saison brewed with rhubarb for this post.

It’s one of our favourite veg­eta­bles (it had hon­est­ly nev­er occurred to us that it might be any­thing oth­er than a fruit until this moment) thanks to fond child­hood mem­o­ries of tooth-strip­ping­ly tart crum­bles, and of acidic pink and yel­low ‘rhubarb and cus­tard’ boiled sweets:

'Rhubarb custard cremes' by Dr_Kelly, from Flickr under Creative Commons.
‘Rhubarb cus­tard cremes’ by Dr_Kelly, from Flickr under Cre­ative Com­mons.

But what on earth does it have to do with sai­son? And what, if any­thing, does it bring to the par­ty?

Con­tin­ue read­ing “Sai­son Sea­son Pt 3: Roo­barb”