About a year ago, after a walk through the Elizabeth Peyton exhibition at the New Museum, my friend Jessi and I popped into the SoHo WholeFoods to pick up beer for the evening. We were instantly grabbed by the Brooklyn Brewery Black Chocolate Stout and decided to procure a number of other chocolate stouts and make a tasting out of it. We invited a bunch of our friends, decided to present the beers Model U.N. style, and voilà, Beer Club was born.
Since then we’ve sampled oatmeal stouts, IPAs, and a selection of beers from Berkshire Brewing Company. When Jessi and her boyfriend Will made plans to visit San Francisco this month we began plotting our first West Coast Beer Club gathering. We landed on coffee stouts, which, well, wasn’t a very good idea. Almost all the beers we tasted, with the exception of AleSmith’s Speedway Stout, were terrible. The common complaint? The coffee flavoring was overpowering, making the beers either too sweet or too bitter and basically drowning out all beery goodness.
Will has written more about the trouble with coffee stouts over on his new weekly column “The Draft” on GQ’s Forked & Corked blog, which, if you like beer, should be added to your feed reader.
