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Beer Review: Dominion 10,000 Maniacs Tripel

I would like to begin this review by extending my thanks to Jerry Bailey and the Old Dominion Brewing Company for inviting myself and Growler Guy to the official tasting of this landmark beer (the first such tasting any SBR reviewer had been invited to)! Even though a slight snafu resulted in our arriving too late to participate in the events themselves, the hostess we talked to when we arrived brought Kenny Allen, OD's Brewmaster, over and the amiable gent proceeded to chat with us for close to an hour about this great beer -- 'Cheers!' to him! And now to the notes from that Q and A session: The recipe for this brew was created by Bernie Van Order and Derrick Bailey. Growler Guy, The King, and I (heh) had met the former before and had received word that this brew was in the making. We were waiting on this date this beer would be ready and I can honestly say that the wait was worth it! Light in color, with a nice, white head, there was a slight cloudiness to this brew, leading me to wonder if it was unfiltered. There was a light spiciness on the end of the smooth, crisp taste. Light in body, this beer was very dry considering the high alcohol content (about 9%). This beer was the 10,000th batch of beer brewed by OD, hence the name. Kenny passed along a lot of other info (ibu's, starting and finished gravity, etc), but as I still don't have a total grasp of these characteristics of a beer, I'll not be putting that info in this review. Very interesting to hear discussed, though, from a guy who certainly knows his stuff! Back to the beer -- oh, wait...I already wrote my tasting notes! Wow -- what a beer! Too bad this was only a special batch -- I'd like to see this stuff bottled. -- Brewmeister G

The Brewer?	Old Dominion Brewing Co.	- - - - - - -	When tasted?	18 June 2002
Place of Origin?	Ashburn, Virginia	- - - - - - -	How tasted?	12 oz draft
Style of Beer?	Tripel	- - - - - - -	Where tasted?	At the Old Dominion Brewpub, Ashburn, Virginia

Links for this beer:

Old Dominion's Home Page

For more information about the SBR, please contact Brewmeister G. All fermented contributions are cheerfully accepted.