Resonant Constellation

It’s been a while since I’ve done one of these, but I recently had an opportunity that is a perfect way to get started again. Before I begin, however, I must provide a bit of background.

A while ago, I had an excellent beer by Port Brewing called Old Viscosity. I loved this beer, in fact, at the time it was my third favorite that I’d ever had (only behind Chimay Blue Grand Reserve and Rochefort 10). I went to ratebeer.com, my favorite beer rating and information site to write a short review:

Pours very dark, nothing too special about the aroma, pretty standard decent beer. The proof, of course, is in the drinking. Roasted coffee beans are certainly present, a bit of yeast, something I can only describe as “scotch-like” smokiness, licorice, a bit of earthy oak, and a nice creamy note to top it off.

I also gave the beer a score of 4.1/5.0, which is extremely high for that site (most beers never get over 4.0-I gave Milwaukee’s Best a 0.5, which is as low as you can go). Imagine my elation when I discovered that there was another version of this beer called Older Viscosity. It is the same beer, but aged in Oak Bourbon Barrels for 6 months. It is the top rated currently available beer in its category (American Strong Ales). Of course, it is also relatively rare. I remember saying “I really wish I could get that, but I’ll probably never see it.”

Imagine my surprise when I walked into a local beer and pizza furnishing establishment, 1702, for lunch with my friend Chris. I spotted the words “Older Viscosity” scrawled up on their extensive “On Tap” boards. I couldn’t believe my eyes. I asked our waitress;

“Do you really have Older Viscosity?”
“Yes.”
“On tap?!”
“Yes!”
“Well, then, I’ll have to get that.”

It was a short wait, and when I got the glass, I was not disappointed. Here is my review from ratebeer:

On tap at 1702 in Tucson. Quite a bit like Old Viscosity, but the oak is definitely present, lending very smooth hints of vanilla to the already present espresso beans, toffee, caramel, copious amounts of chocolate, burbon, roasted malt, and perhaps a few hints of darker fruits, such as plum. It pours BLACK with a nice amount of brown head. How much more black could it be, you ask? None. None more black. The aroma is alluringly of licorice, chocolate, and malts, and the texture is extremely thick and rather smooth. Definitely gets better as it approaches room temperature, and is probably best just below room temperature. This beer was unbelievable.

This is probably the best beer I have ever had, and remember, I’ve had at least 98 different varieties to date. I give it a score of 4.6/5.0, or a 92%. There are a few cautionary notes, however. The next day, upon hearing my ravings about it, my good friend and neighbor, Pete, went to 1702 to try it himself. Apparently he didn’t like it. This, aside from being heresy, is evidence that Pete just hasn’t developed a palate for beer. What an unfortunate person. However, it is evidence that not everybody will like it. Also, this beer is 12% alcohol by volume, so it packs quite a punch. To say the least, I was…affected…quite a bit, despite having half of a medium pizza to chase it down. Still, if you somehow are lucky enough to stumble across it, I highly recommend getting a bottle or glass, especially if you are a beer lover.