the pentultimate stout
It seems that I have something in common with Eric Asimov, drinks columnist and blogger of The Pour, both at the New York Times. Besides the odd notion of writing about drinking, we each enjoy a good stout. Thing is, though, Asimov likes my stout – or at least the stout I’m paid to make. (article.)
In today’s NYT Asimov took a look at the stout as a category and less as a style. For instance, St-Ambroise Stout is an oatmeal stout, very different from an Irish stout, milk stout, or a Russian Imperial stout. To this end, he gathered up 19 bottles of all varieties of stout and along with a panel of tasters, rated them out in a top-ten sort of list. McAuslan was second best.
Here’s was Asimov had to say:
It’s a good thing Bernie threw in that Canadian beer, because the St. Ambroise oatmeal stout, from McAuslan Brewing in Montreal, was No. 2 on our list of North American stouts. It was bigger and richer than the Black Hawk, with the smoothness and slight sweetness that come from adding oatmeal to the malted barley.
Now, I’ve never heard of Mendocino Brewing, and I think it got some brownie points for being from New York, but I am certainly going to pick up a bottle of Black Hawk stout on my next trip through Saratoga.
It’s nice to get positive feedback from any drinker. An international review from a critic at one of the largest newspapers in the US, however…. I was smiling all day.