Champagne, of course!

Blood orange vodka with cranberry juice and a splash of 7-up

Dang, woman.  I'm coming over!  Save one for me!

Dang, woman.  I'm coming over!  Save one for me!

anyway, I had a 16 oz diet coke and a "customer appreciation" 2$ meatball sandwich from subways tonight. Nothing, absolutely nothing to feel good about.

Started with a Saranac Red IPA.  Like everything Saranac, ok but nothing spectacular.  However, at the same time I poured the Saranac, I set a Samuel Smith Imperial Stout out.  I figured that 30 minutes of warming was exactly what this beer would need.  I have actually used a food thermometer before and know that a beer set out of my fridge for 30 minutes will be 48-50 degrees when I pour.  Slightly lower than cellar temp but beer warms as it sits in the glass so I think it's damn near perfect for a big beer.  

As imperial stouts go, this isn't huge in terms of a.b.v.  Most American imperial stouts will check in around 10% a.b.v. but this one comes in at 7%.  My guess is that some of the reason behind this difference is that the UK taxes beers partially on the basis of how much alcohol they contain.  Then again, traditional British stout was only around 3.5-4% a.b.v. so 7% is a lot heavier.  As with their Taddy Porter, there are other beers in this style that are stronger and more assertive but that's not necessarily what makes a great beer.  What makes a great beer is when it is complex enough to change slightly with every sip and this beer delivers.  Another terrific offering from one of the oldest breweries around.