That’s one ugly fish
Way back in the day, as kids we used to catch catfish in the cat tails in the swamp under the railroad tracks. Cats in the weeds.* They call a muskie an ugly pike, but if you want to see an ugly fish take a mug shot of a mud cat with those bullhead whiskers moving around like that tentacle faced pirate of the Caribbean. Thinking back I’m surprised our parents ever let us go down there. Of course we didn’t have car seats or seatbelts then either, or bike helmets for that matter. Mother might have had a few drinks to calm her nerves during pregnancy * and then there were our pellet gun wars under the causeway.
I may have veered off topic a bit here, got into the weeds perhaps, ** because upon closer examination the weeds in question here are dill weeds. That’s right, Quayle’s has put dill weeds in this brew. Not the “Dillweeds” that Beavis and Butthead carp about, *** but the plant itself. Before you begin to think about this as a pickled pint, it is important to separate the weeds from the seeds. The seeds are what give us the pickles and chips that we all love. The weeds are the leaves of the dill plant and have a different flavour to dill. What they actually taste like in beer I’m about to tell you. That still begs the question, what did that cat do in the weeds?
A pale golden pour, very clear, no weeds visible. A mild malt aroma plus. Plus what I can’t figure out, it’s not spice. First taste is malt and some floral, with a flat dry pilsner like finish. Flat and dry but smooth, no aspirin aftertaste. It evolved into a lighter malt floral fading, the crisp finish remaining. Another quaff provides a different flavour profile, a bit of grain. Consistently inconsistent. It is balanced and nothing is over the top. The last quaff is a traditional pilsner malt crisp.
An interesting take on the classic pilsner that keeps you on your toes.
0 Comments