During a trip home over the weekend, my Dad, Jocelyn, and I found an opportunity to visit the local brewery in Dexter, Jolly Pumpkin Artisan Ales. The favorite liquor store here in Mount Pleasant has bottles one of Jolly Pumpkin’s ales, Oro de Calabaza, in stock (and is quite good), but the rest of the Jolly Pumpkin catalogue isn’t available. Hey, I don’t mind going to the source — especially when the source sells the wares at $1.50 cheaper and allows you to visit a beautiful, yeasty abode of beer-making action. Truly a delight.
Through a sequence of truly thrilling events, our ‘fridge around late Saturday afternoon (after the Jolly Pumpkin Artisan Ales visit) had a ratio of beer and alcohol products to all other foodstuffs pretty darn close to 1:1. This is sensational! Jocelyn had purchased some Woodchuck Cider the night before; I had brought home Wexford Irish Cream Ale and good ole good-for-you Guinness the night before to have my Dad sample the combination of the Irish Cream Ale chased by the Guinness (causing the chocolate tastes in the latter to be highly and most beautifully emphasized — best Guinness I’ve ever had was right after an Irish Cream Ale…); a growler of Short’s Nicie Spicie, grabbed by my parents on a vacation up north; several bottles across all available varieties from the visit to Jolly Pumpkin; and then there was the usual moderate stock of resident homebrews and drinks.
Folks, that ain’t bad. Not bad at all.
Returning to the subject of those fine Jolly Pumpkin Artisan Ales, we tried the Maracaibo Especial with a brownie-cherry-ice cream dessert, and the combination was quite good. While it wasn’t as fine a match as a stout would have been (which would go perfectly with the chocolately-ness of the brownie and the smoothness of the ice cream), the Maracaibo’s desserty flavors (thanks be to the dark malt, cinnamon and cacao!) meshed all the tastes beautifully, making each one a good degree more satisfying. (This was one of the few instances where I’ve been able to test and really feel a good food and beer complement — the kind Garrett Oliver preaches about in his excellent book with great detail.)
The Short’s Nicie Spicie was good, but sure didn’t hold back on the Spicie part: it was already hopped up to be as bitter as an India Pale Ale, but even after the puckering from the full hops, a pepper aftertaste rages in like a spice-powered steam engine. Very flavorful, but like Mackeson’s XXX stout (which is probably as far from the Nicie Spicie as you can get in terms of flavor, color, and nose), it was a beer that needs food to help simultaneously match and calm the extra-strong taste.
Pursuing a vague (and not likely uncommon) goal to visit as many microbrewies as possible, I’d like to visit Short’s someday. Unlike Jolly Pumpkin, being two hours north in Bellaire makes it not such an easy visit. But the guys in the apartment and I have driven to Mackinaw City and back within a night, so perhaps they’d be up to doing the same two-hour drive north thing again — with a slight change of destination from last night, natch.
But, of course, we could have a possible fight on our hands over who has to be the designated driver and not partake in the full opportunity of the brewery. (But I’ll say it right now: it ain’t gonna me, boys! Necessary and esteemed as being the DD may be, I intend to take part in the flowing draughts to the fullest.)
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