I had a bunch of draft posts going back to the first of the year. I meant to clean up the reviews. I wanted to add photos. I didn’t.

So, I am publishing them as is. Someday I will return to them to improve the quality of the posts.

Until then, enjoy!

I went through my notes about gravy the other day, and I found one for Boston Pizza.

B.P. is a chain in Canada. I don’t know if there is an American analog. I don’t particularly care.

The gravy, here’s the review:

Presentation

Offered in a ramekin. The color is a slightly dark beige.

Aroma

Generically meat smelling.

Taste

Again, generic meat. It’s not beef, not pork. It’s not poultry. Yet it is all of them.

Viscosity

It isn’t very thick.

Salinity

It is salty, more than one might expect.

Slightly musty smell, but more like an old library kind of good musty.

Rich head thay stays round, lots of lacing on the glass

Dark pour, as one wold expect form a stout.

Flavor is mellow. Very easy going down. Slight chocolate taste.

Comes in a clear glass bottle. Color is light. Taste is somewhat bland. Aroma is fairly standard for a mass produced beer. Mouth feel is thin and a bit watery.

There is a clean, white head on the poor. The head is light and doesn’t last. A few bubbles cling to the glass but disappear quickly.

All in all, it’s not bad beer. It’s just not that interesting.

Very hippy bottle.

The pour is rich golden brown. The aroma is hoppy and sweet.

The mouth feel is a bit thicker. It coats the tongue.

The hops and malts are there. It is not overly hop happy, but they’re definitely there.

Rich ruby pour with great floral and hops aroma. Sturdy head, off-white with small tight bubbles. The lacing on the glass is thick.

The taste is fruity, but in a good way. It is light and refreshing.

Once the head mostly dissipated, there were “pebbles”. These were little nodules of the head floating on the top of the beer. There’s nothing wrong with them, I guess, but it is a little off.

The Atlantic has a write up on Three Floyds Brewpub.

The Atlantic’s food RSS feeds are beer-ful lately, and I support that.