Just like you, but different
Garage Project – Triple Day of the Dead 2017. Not even the 2018 version, I don’t think this has been in my fridge that long, perhaps I imagined drinking this before. An occasional beer, sporadic even, but one that should be had to go past if you saw it, and of course this year the hand was faster than the eye in putting this in the stash carrier, where clearly the eye overlooked it for a while since then. However like other things this is not a treasure and needs to be enjoyed.
aged for over a year
Triple Day of the Dead is a 650ml bottle of beer that is 12.3% ABV, making it about 6.3 standard drinks in NZ, It’s probably at that 370 calories a serve size too.
Garage Project – Triple Day of the Dead 2017. is brewed either as a Schwarzbier Dark Lager or a Spice / Herb / Vegetable is brewed by Garage Project in Wellington, New Zealand
It’s a lager, but definitely not as we know it.
Triple Day of the Dead. Black lager inspired by the Aztec beverage xocolatl – this batch brewed extra strong with smoked chipotle chili, cocoa and agave, then aged for over a year in freshly emptied Tequila barrels, and finished on raw cocoa nibs.
Incredibly rich and dark, Triple Day of the Dead possesses a uniquely complex mix of spice, oak, smoke chocolate and restrained chili heat.
A true celebration of the dark side.
So, What could possibly go wrong?
The last time I had this, the 2016 version, a year ago, it rated a 10 on the scale of things. I’ve drunk a lot of beer since then even if I haven’t written about them.
The aroma isn’t that special, it’s chocolate aroma is apparent though..
The pour is like old dark oak or mahogany brown, with a head that made a fleeing appearance, not enough to bother the scorers though.
You could be confused into thinking this was a porter given that aroma, but I know it isn’t, right?
That is a full mouthfeel beer from the get go, with a chilli heat prickle instantly there not burning your eyes open there, but there’s some heat obvious. There’s also this cushion of sweetness that carries both to the finish that rinses to the end leaving you wonder what the heck just happened.
There really is a fruitless about this, and the aroma as you lift to sup is quite intense and makes you want to duck in just that bit quicker.
for a higher alcohol beer I don’t get any alcohol tang, that you might expect, instead you get this back of throat warmth that pleasantly sits there
It’s hard to be anything bu impressed with this as a beer, it it really all very well behaved and in tune, there aroma is gorgeous, the fullness of the mouthfeel, the prickle from the chipotle chili, the softness from the cocoa and the agave giving it that Tequila alcohol edginess.
As it warms that alcohol note gets throatier, and I feel I’m getting old when I say that the whole bottle seems quite a big journey for the one person, but I’m pushing through the self doubt and fear.
The pdubyah-o-meter rates this as 9 of its things from the thing. The problem is… that with over a year between version so much beer has been brought forward, and although this as a standalone is outstanding it is a re-work of a brilliant beer, but it’s not new. Again I stress that it really is good, but it’s not ‘gasp’ what are these madmen doing good. I’m ticking it down due to a lack of head, which is the worst thing I could think of about this. Harsh
The double dip review
Music for this: ”Noel Gallagher’s High Flying Birds: Discography Playlist on the Spotify player. I’ve really grown to like this particular Gallagher Brothers music output.
Dark brown to black. Medium body. Roasted malt evident. Low sweetness in aroma and flavor. Low to medium bitterness. Low bitterness from roast malt. Hop flavor and aroma, “noble-type” OK. No fruitiness, esters.
Any ale or lager made with herbs, spices or vegetables. The additive should be distinctive in the aroma. See beer description for flavor. Body, color, hop character and strength vary depending on the type of spice, herb or vegetable used.