Top 5 beers in the world press

Jubelale, Deschutes Brewery, Bend, Oregon, US

Our second review from the fine people at Paste, Graham Averill writes on this ale out of Oregon.

“This ‘strong ale’ pours a deep mahogany, all red around the corners, with a thin head. It smells like biscuits and raspberries, and follows through with an earthy, malty character, but with a thin mouthfeel (this is no stout).

“At first, you get slight notes of cherry. Show a little bit of patience though, (I know, this is a contradiction) and let it warm, and the cherry really pops. You’ll also start to pull out notes of chocolate. This is what Christmas in October tastes like people. Let’s celebrate.”

Winter Ale, 6.7%

Old Chub, Oskar Blues, Longmont, Colorado, US

Will Gordon writes enthusiastically in The Concourse magazine about another Midwestern beer from Colorado.

“Old Chub pours the deepest reddish-brown, with a strong off-white head. The first impression is of chocolate-covered blueberries, which now that I type it seems weirdly specific and made up, but I’m sticking with it. There’s also some raspberry and raisins, and then a ton of coffee and caramel.

“The alcohol is apparent, which is often a flaw, but in this case adds some welcome pucker to a lightly hopped beer. The beechwood-smoked malt asserts itself at the end, where it roughs the sweetness up for a long, off-dry finish.

“I can’t think of a better easily accessible, American-brewed Scotch ale.”

Scotch Ale, 8%

Oktober Fest Bier, Barn Door Brewing, Uxbridge, Ontario, Canada

Beppi Crosariol writes in Canada’s Globe and Mail newspaper on this local pour.

“A craft brewer in Nobleton, Ont., Barn Door honours the harvest-festival beer-making tradition with a gem of a lager. Substantial, at 6.5-per-cent alcohol, it’s golden amber in colour, with a voluptuously rounded, velvety texture.

“Though malt-forward, it’s refreshingly crisp and dry, with notes of banana and other ripe fruits mingling with caramel and grain.”

Lager, 6.5%

Gramps, Odell Brewing Co, Fort Collins, Colorado, US

Jim Vorel of Paste magazine writes on this Colorado stout offering.

“Gramps packs a very nice, as-expected aroma that is roast heavy, with lots of bitter, black coffee and an undercurrent of bittersweet dark chocolate. There’s certainly no shortage of flavour when one takes a drink – it reminds one of smoky, slightly burnt French roast coffee with a dollop of cream to keep everything in check. It actually drinks a bit like a milk stout, the creaminess of the oatmeal approximating the sweetness and increased body of a stout made with lactose.

“As it warms, some more of the sweetness comes out, and caramel flavors that remind me fondly of Grandpa’s Werther’s Originals. It’s an interesting transformation from something that is drier and more roast-heavy into a beer that is almost a little on the decadent side.”

Oatmeal Stout, 6.4%

Lord Nelson, Weird Beard / Elusive Brewing, London, UK

Michael Bates writes in England’s York Press on this quirky offering from the capital.

“Pouring an intensely hazy copper beneath a thick, billowing, white head, the aroma is a bouquet of coconuts, white wine, and cracked pepper. A nod towards the saison’s characteristic clove note is present, albeit subdued, and a touch of juicy green apple adds further freshness to Lord Nelson’s fruit-laden nose.

“Dry and prickly, with pears and marzipan rushing through this well-carbonated and crisp ale, kiwi and grapefruit juice rise to the fore. Soon a lemon pith bitterness creeps across the back of the palate, accompanied by an assertive, almost salty, bitter finish.

Saison, 6.8%