Beer that Tastes like Food, Part II

Only this time, it's sharp pepper (as opposed to bacon) that's got my taste buds alight.

Click here to see a closeup of the label (which is rather stunning, I think—Sort of a hybrid of Time Bandits-era Terry Gilliam, and the Devendra Banhart/Espers beer label trend, which Scott mentions briefly here.)

The people at RateBeer.com can't seem to agree on this one, as this page demonstrates. But in the meantime, I've got an early evening buzz and a pleasantly hot aftertaste to reckon with.

From the label:
Route des Épices (French for "Spice Route") is a rye beer brewed with both black and green peppercorns. Initially, the beer reveals flavours of fresh grain and malt, which give it notes of chocolate, carmel, and fruit. The pepper flavour and aroma is fully revealed in the finish, which leaves a pleasant, spicy, tingling sensation on the tongue.


The photograph in this post is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 3.0 United States License.

Comments

[SKM]

I need to introduce you to mustard beer, if you dare wander up toward my neighborhood. It's pretty outstanding.

[r:m:b]

Sounds good. But just so you know, I would be less willing to sample ketchup beer, hot dog beer, carnita beer, shrimp cocktail sauce beer, and Chinese black vinegar beer.