Oli's Beer Journal

Hooray for 7-11! To provide gratification for myself (as to not burn out from all these days of INTENSE studying, heh heh), in conjunction with 7-11’s “Beer Festival”—21% off any three cans of beer—thus was born my beer journal. Never underestimate the power of beer and the amount of motivation it evokes during the darkness that is medical book and damn past exam questions. Normally I think, “Just a few pages more… “ then “Just another chapter more…” then “just a section more…” Such similarity to dangling a carrot in front of a horse. (Beer is so much superior to carrots, but of course.) Never mind what horrifying effects it has on the little marshmallow mound that is my brain; at least it moves me through the detested pages in a semi-pleasurable state.

I have to say that the beer range in Taiwan is surprisingly small, in some sense. Unless you have the urge to go to a specialty shop or prepared to fork out a fortune at up-style supermarkets, the average day-to-day beer range comprises of the following: Kirin, Asahi, Heineken, Miller, Budweiser, Tsing Dao, and of course the great Taiwan Beer/Gold Label Taiwan Beer. While not comparable to Dan Murphy’s, it’s not too bad of a range because tycoons like Kirin and Asahi all have different ranges (For example, Kirin Ichiban and Asahi Dry) and “appendage” ranges (“Bar” beer is apparently licensed in association with Kirin but not manufactured in the actual Kirin brewery—hearsay courtesy of Brandon.) However, regardless of the number of brand names, the worrying fact remains that only lagers and pilsners exist in the range. Oops, my mistake, there is ONE brand that actually makes dark beer of such ambiguous flavour I don’t even know what the heck it’s meant to be. (Trouble is, I remember when I was about 15 I actually liked that very beer, and it was what got me onto dark ale in the first place… Somehow now it tastes like petro…)

Imagine my elation when the beer festival, boasting newly imported European brands, was advertised on TV. Imagine my disappointment when I actually stood in the shop and realized only three European brands existed, one being Heineken and one being Hoegaarden. Bodington Pub Ale I have yet to try—at least it’s different from pilsner! The rest of the so-called “new” range consisted of more subspecialties from Kirin, Asahi, and Sapporo. Never mind that, I was determined to drink and compare all the beer that is there (while the 21% off is available!)

My first venture was Yebisu The Hops by Sapporo. The can didn’t actually say what kind of a beer it was, except to expect a lot of hop flavour. (That’s the trouble with beer labels—they don’t really tell you what you need to know…) To me, it tasted definitely like some form of ale. The colour was a clear, dark golden/almost reddish colour that reminds me of haematuria. (I sense shaking heads…) The froth was delicate, and worthy of its namesake it smells just like hops. The flavour totally took me by surprise: strong malt and hops flavours in good balance and—get this—an almost “salty” taste that is not unpleasant but drives you to eat lots of snacks instead. It’s something that I would have expected to find in a dark corner of a specialty shop, like an aged, experienced, quirky gem that only those in the know will appreciate. 3.75/5 for this one.

Kirin The Golden—boasting 100% pure malt; being a Kirin lover, I had expectations about this beer. The colour was a lovely clear light gold, perhaps slightly darker than the normal Kirin (dehydrated urine, ha ha); the froth was not overly delicate, which is actually how I like it. While I love Kirin because it’s light and refreshing, I had expected the Golden to be a stronger in flavour, or at least to be a lot “maltier” in fragrance; alas I did not find those to be true. It’s really not a bad beer, to say that much; but it’s average, and you forget about it as soon you’ve downed the last drop. 2/5

Good old, reliable Heineken. I was so pleasantly shocked by the fact that they made dark lager that I had to try it. I’m a big fan of dark styled beers, like dark ale and swarzbier (stout I don’t like as much), but most varieties on the market I find are going towards the ale path rather than lager, so I thought this would be interesting. And it was! Imagine the crisp, light normal Heineken—except now with 10 times more malt flavour. The colour, true to its name, was dark, yes. I was surprised by the amount of froth, but it was delicate and smooth to palate. The whole beer was very, very smooth and a great balance between body and flavour. I can drink this all day. 4.25/5

The next “beer” was somewhat a mistake. If you see a can with “Asahi” on it amongst a whole fridge of beers, what would you think? If the docket read, “fruit beer” what would you expect? That it would be beer, wouldn’t it?! If you think so, then you would have been fooled—just like me! I NEVER drink artificially flavoured beers; I don’t even like Hoegaarden that much, which is my upper limit of sweetness. But just because I was adventurous, and it was ASAHI I thought I’d give it a try. How wrong I was. At first glance, it was a clear golden pilsner-looking colour. Then the warning bells sounded: how come the froth is like the froth from a coke?! The pungent sweet smell of peaches could be smelt from a meter away. As soon as I took sip I knew it wasn’t beer! Then I found, written discreetly on the can “chu hi”!!! 0/5 because IT AIN’T A BEER!!!

Boddington Pub Ale—sounds like a proper British beer to me! I’m surprised that I never encountered this beer before in the Australia. It comes with the same “click” system (this is just a name I made up because it clicks when you crack open the ring—NOT the proper name of the system, which is called “flow”-something…) same as Guinness; when you open up the beer, a capsule is triggered, which creates a lot of froth. The froth is rich and creamy, almost velvet-like on the palate. The colour is a medium gold. Although there is no memorable fragrance, this beer is very smooth with a lot of substance, which is what I like. I’ll definitely buy it again. 3/5

I’ve had Budweiser a few times before and wasn’t going to buy it again, until I saw “Olympic edition” written on the tag. Yes, the packaging is different—bright red can with a tiny Olympics symbol that you can hardly notice. Does it taste any different from the usual Budweiser? No. One part of me was disappointed with the lack of difference in this so-called special edition, but the other part was rejoicing, “Ah, that’s a great beer!” The same medium-body froth, the same fragrant malty smell, the same clear golden goodness… It has just a little bit less body than what I consider perfection, but in the same token it’s oh so refreshing. A great thirst-quencher. 3/5

Kirin Ichiban—the golden ruler in my heart, the beer which all other beers are measured against. I think I first tasted it before I was even 10, but it wasn’t until I was about 14 or 15 that I really started liking Kirin. I think my cousins Wayne and Chia Yong had a lot of influence over this, as that was predominately what they bought back in those good old days. Kirin is like a great song that I never get tired of listening to. It has rich froth that is stimulating and not too delicate; the nose is a good balance of hops and malt, and the taste is flavour-some without being too overpowering. Kirin Draft and Kirin Bar are beers that are foreign to me, however; in the confusion of “who has endorsement but different recipe and who has same manufacturer but different factory” the only way to tell the difference is to TASTE them! How I love doing things in the name of science and justice. Alas, I didn’t really like either—both have less taste than the original, and Bar definitely tasted watered-down! Draft is very light, both in colour and flavour; it’s one of those drinks that you drink without remembering afterwards (like a one-night-stand!) Bar beer is a bit terrible… To me it has a slightly sour aftertaste… (A really bad one-night-stand?!) I wouldn’t drink either of them unless I have no other beers. Or red wine. 2/5 for Draft and 1/5 for Bar

I never knew Asahi made dark beer. Straight away I thought of my happy encounter with Heineken dark lager and bought Asahi Black. This one didn’t clearly label what kind of dark style it was, but I’m guessing it was a dark lager too. The froth was medium thick and to my liking, and the beer was obviously dark; however, I would have expected more malt fragrance and more body as well. While it was refreshing, it wasn’t quite as smooth as other dark styles I’ve had, and it has a slight bitter tinge near the end—almost similar to that of VB (Victoria Bitter, for those who are non-Aussies). I actually like VB, but I just didn’t expect this in Asahi Black. It’s definitely not bad, but somehow it leaves me wishing for something bit more… 2.5/5

Sapporo Original is probably a close second to Kirin Ichiban in terms of my favourite beer; more recently I think it may even be first now! Similar to Guinness and Boddington, it comes in the click system; and the froth is lovely creamy and delicate, and there’s certainly plenty of it. The colour is pale gold. Besides the usual “beer” fragrance of hops and malt, this one has a lingering smell that reminds me of green tea. The whole beer is very smooth and full-bodied, without any bitterness or sourness or unpleasant aftertastes. I can drink one litre in one casual sitting. 4.5/5

After being tricked by Asahi a few times, I was wary about Asahi Style Free, which boasted lowered percentages of sugar and purer concentrations of malt. Actually I’m wary about anything that claims to be lower in fat or sugar or calories—usually that means it will taste bad… I was also afraid it will turn out to be something like Asahi chu hi. However, this time it was definitely beer, much to my relief! I found it to be slightly lacking in the amount of froth; the texture of the froth was a bit rough too, but I personally don’t mind too much. The colour was very light, as well as the flavour—in fact, the only outstanding flavour I could discern was a not particularly pleasing “tarty” bitterness. The nose was surprisingly pleasant, however, with notes of fruit and tea balanced in with hops. I guess that was the saving grace. 2/5

Winery Reviews

Winery Adventures:
There’s nothing more fun than having a group of friends going on a winery tour. Eating, drinking, gossiping, and enjoying the beautiful scenery—the day passed only too fast! Here is the low-down on some of our favourites:

Barossa Valley: Situated about 1 hour drive north of Adelaide, the Barossa Valley is one of the most famous wine regions in Australia. Renowned for its rich and robust red wine, the Barossa is home to some hundred-odd vineyards and wineries; it is also the home of the Whispering Wall, an old dam built accidentally with special acoustic properties, allowing people to listen to even whispers from one side to another.

Chateau Barossa
This is the only winery whose opening ceremony was attended by the Queen Her Majesty! It is surrounded by a very beautiful and expansive garden, boasting many species of roses, making it one of the must-sees.
Sadly, the wines are not particularly outstanding; there is one nice, fragrant chardonnay, but other than that there’s not much else. However, for those with a sweet tooth, Chateau Barossa specializes in wine liquor, wine which has been fortified and flavoured to resemble “non-grape” flavours like chocolate, coffee, strawberry, and more; they have a thick and sticky consistency and a very unique grape foretaste and aftertaste that distinguishes it from generic liquors.

Chateau Yaldarra
When guests come to Adelaide, Chateau Yaldarra is always included on the list of sight-seeing spots. Tours regularly drive here to catch a glimpse of the real castle and the lovely fountain that is in front of it.
Wine-wise, the verdelho is one of our all time favourites (“I can just drink this all day,” says Ti.) There is also some limited edition Julius port which is worth noting, but many others are just your average-tasting wine. Overall, the scenery is probably the main reason for stopping.

Miranda
This is a must-stop for all at Le Minald Douse. Owned by the Miranda family, this cosy yet modern winery is home to many wines that we just keep coming back for. They also host a small restaurant area, serving a selection of simple yet delicious meals, often with complimentary glasses of wine from the tasting area! We love the warm welcome but the wine is really the main feature.
For starters, the Sparkling Shiraz—although packaging could not be simpler, this is one of best in terms of the balance between flavour (REAL shiraz with kick instead of the generic “red syrup with bubbles”) and price. Secondly, the White Pointer—a refreshing, fragrant blend of three whites—it’s really too bad they don’t make it anymore, because we were prepared to buy boxes!
The Old Vine comes, like it’s name, from a vine that is supposedly 80 (?!) years-old; the fragrance greets you and wins you over straight away, but if that doesn’t do it, the rich yet mellowed out flavour should. The “Lou’s” series are a bit more average in comparison, but still good value-for-money cab sauv and shirazes that may improve with time.
Special to Miranda is their award-winning botrytis; rarely will you find such sweet yet light and refreshing dessert wine such as this one. Miranda is also where we first tasted Kilkenny’s Cream, liquor that is very similar to Baileys, with even more flavours to choose from: hazelnut, coffee, strawberry…

Other Helpful Tips

· Although everyone knows that red wines are better with red meats, they are also very good with thick, steak-like fish such as salmon and tuna. Rose are good with cold salads. Hearty, white wines are good with curry and other spicy Asian foods. We enjoy a full-bodied red with a fine selection of cheese.
· Doctor’s recommendations: 2 standard drinks for men, 1 for women per day with at least 2 alcohol-free days per week. (Yeah, we’ve all had more than that before…) Any more is officially classified as “binge drinking”!
· In case of hangovers, drink plenty of water and replace electrolytes orally with formulated drinks (See your friendly pharmacists…). Soluble vitamins, especially Bs and Cs have also worked well for us.
· There’s a common myth that if you drink urine alkalizing formulated drinks, you can pass the breathalyzer test. Wrong! It won’t dilute the blood alcohol level, nor will you wee it out in time!
· Often around the vineyards you will find rose bushes. This is because roses are more delicate and susceptible to infections. Hence, these are used as indicators to prevent the grapes from being affected by the environment. Sometimes when the roses are infected, the winemakers are forced to pick the grapes despite immaturity.
· Botrytis is a kind of bacteria intended to infect the grapes. They cause the grapes to shrivel and hence concentrating the sugar content to make a sweet dessert wine.
· In the rare occasion of not finishing the entire bottle (we do not understand such phenomena), here are some tips:
o Delicate wines, such as whites and rose, can usually keep about 2 days recorked and refrigerated.
o Rich wines, such as shiraz and cabernet sauvignon, can usually last 3-4 days recorked and left at room temperature. It may last longer if you refrigerate it.
o Fortified wines will keep weeks to months, provided that you seal them up well.
o If you cannot preserve the cork while taking it out, there are plastic stoppers purchasable at liquor stores. Some stoppers are provided with deoxygenating pumps that allow you to keep the wine for a few more days before it turns sour.
o Once a wine has gone sour, do not attempt to drink it anymore. Instead, use it for flavoring tomato-based pasta sauces or as wine vinegar in salad dressings.

The Basics

We are not professionals or experts (except how to chug it down), but there are some general information and small tips that we have gathered through our own research and experiences that will help you to enjoy your drinking even more. Without further ado, these are our 10 Commandments of Drinking:
Thou shall apply all of thy senses—Beside the obvious tasting and smelling bit, visual appraisal is also important; the reason why we swirl the wine around in the glass is not just to aerate it but also to assess the thickness and color of the wine in the “legs” left behind; sparkling wine or beer that do not bubble may have been opened for extended periods of time. Touch is important too—red wine should be served at about room temperature; white wines should be served chilled. Don’t be afraid to ask for another glass if your wine is not at the right temperature because it really matters.
Thou shall go in order—Most wineries will set their tasting lists in the order that they recommend you try, generally from lighter whites to heavier reds to the sweets. If they don’t provide any order “anything sparkling-> sauvignon blanc-> chardonnay-> riesling/semillon-> rose-> pinot noir-> merlot-> cabernet sauvignon-> shiraz-> anything fortified” has worked very well for us. If you jump from one to the next randomly, the tastes of the wine may become marred by the stronger flavors of the one before it. So do yourself a service and follow the listing order.
Thou shall not be afraid to ask—It’s so easy to become embarrassed if you don’t know what kind of wine you are tasting or sometimes even pronounce the name. What’s the difference between the methods of making Muscat and Tokay? We don’t know either! Go right ahead and ask if you don’t know something—because that’s how you will learn!
Price does not mattereth—Sure there’s the old Chinese saying “For every penny, there is quality.” But in reality price does not have a linear relationship with the quality. In Australia a $15 bottle of wine is not necessarily inferior than a $50 bottle; we have had numerous tasting of expensive wine that sounded promising from descriptions but tasted like @#$^@%&. Sometimes if the company can spare cost of packaging, like many “cleanskin” wines which have no fancy labels, they can be particularly cheap without compromising the quality.
Age does not mattereth—Ah, that’s a tricky one because it depends how you look at it. To many of us, the word “vintage” implies top quality; in fact, a lot of people (especially Asians) still think that wine only gets better the longer you keep it. Wrong. Not all wine is meant to be cellared. Depending on the kind of grape, the method of fermenting, there are different limitations to how long a certain wine can keep; wine past its “use by date” tastes off and disgusting, many tainted by the cork. Wine makers usually are happy to inform you as to how long you can cellar a certain wine. Wines that are sweet, like riesling/botrytis, or robust red wine that have lots of tannins tend to age better.
Keepeth thy wine well, so thou may drinketh long—While we are on the topic of cellaring, let’s talk about storage. From horrendous past experiences, avoid hot places. The reason why we talk about “cellaring” is because wine is best kept in a cellar, where it’s cool and dark (light can have chemical affects on wine—that’s why lots of wine are packaged in dark bottles). Most of us don’t have cellars, but places like cupboards or under the bed works too. Lying bottles down can prevent the cork from drying out.
Location does not mattereth—That’s another tricky one. Yes, location does matter in that the grapes taste different according to temperature, thus affecting the taste of the wine. But that’s about it. There is a misconception that wine from France or other “old world” countries is better than “new world” countries like Australia, New Zealand, California…etc. which is not true. In general “new world” wine has a cleaner taste due to more technological involvement, and “old world” wine tend to have more personality due to traditional and distinct methods. But a good wine is a good wine, regardless of location.
Slowly does the trick—Very, very rarely does fast drinking benefit any form of alcohol intake (unless you are in a competition—for which we recommend drinking a can of coke first to kill off nerve endings in your esophagus.) Beer is probably the only thing that tastes nice chugged. Wine in particularly needs time to be appreciated; like perfume, there is a “fore-taste”, “mid-taste”, and “after-taste” where different notes distinguish the ingredients and methods of different wineries. Also, even if you consume massive amounts of wine, by drinking slowly you can minimize the severity of the hangover the next day. Trust us, wine hangovers are absolute hell—we’ve been there…
Thou shall trust thyself—This is the biggest and greatest tip that we can offer. At the end of the day, YOU are the only who will be drinking the wine that you buy, so let your taste-buds be the judge. So what if the wine is cheap? So what if it’s not the “in” style at the moment? So what if no one else likes it? Who cares—only your liking counts. Just do it.
Remembereth the spittoon— It is not required of you to like every wine you taste. Also, do not think that you must finish entire glass poured for you. If you don’t like something after the first taste, pour it away in the spittoon provided. Or if you are driving and still want to taste the wines, you can swirl the wine in your mouth and taste without swallowing, spitting it out into the spittoon. Winemakers will not insulted by such actions!

The Le Minald Douse Wine Appreciation Club is BORN

at 11:26 AM EST the Le Minald Douse Wine Appreciation Club Site is created! The beginning of an era, introducing fine wines throughout the world. Stay tuned for news and reviews beginning with an introduction to South Australia's Wine country!