The Mariners finally play at home, the road was rough but probably not as bad as it could be considering the teams faced. We had that brief moment of great weather (so good, the Seattle Times even had it on their front page) but now the reality of Seattle Spring has arrived. Our springs aren't bad, we're stoked that the weather doesn't freeze, the sun sets around 8 and the sun rises at a reasonable hour. However it's still pretty cloudy and rain does seem to happen for weeks. Luckily baseball is back! And with a whole new AL West!
Deciding this series beer was a bit of a cliff hanger for me. I listened to today's game, impressed by Iwakuma, enjoying the dingers and honestly felt that they could escape Chicago winning the series. I had planned the perfect crappy weather yet still triumphant beer that was different than what had be covered so far. Things are different. So here's to the perfect beer for our team's current situation. (I hope they do well enough this season that I don't have to write about Olde English 800 or Rainier Ale)
I wanted to highlight a beer made in Seattle, and at my local QFC, the best I could find was Hale's Pikop Andropov's Imperial Stout. Sorry for the ratebeer link, but I figure it'd provide a picture. For those looking for a roasty, malty, thick treat that is relatively inexpensive, this is a good one to check out,
The Imperial Stout is a style of beer that caused the whole imperial this or that trend, the history behind it is more clear than most other styles. Once upon a time in aristocratic Europe, the monarchs of Russia loved decadent sweet beverages, this was the era of Port after all, but couldn't produce their own domestically due to a huge boom in their serf's population, and consequently their need for food. Potatoes changed the western world in ways we're only starting to grasp, but let's go back to beer. Big stouts have a Russian theme.
Imperial stouts are heftier than your normal stout, don't be shocked if they climb up to 10 ABV, though that may sound like a mouth-burn, the higher alcohol contain is hidden by a robust roastiness and lingering sweetness that makes an imperial stout quite quaffable. They also are one of the few beers that age really well.
The cheese for this series is any Gouda that's aged more than 18 months. Tonight I'm enjoying Old Amsterdam, but there are many others out there that should be nibbled on while drinking an imperial stout and (hopefully!) feeling smug watching the Mariners beat the Astros. Aged Goudas are a thing of beauty. RIch and free of the funkiness, they're one of the best cheeses to pair with a straightforward malty brews. If you can find a 3 year or older, that's what you want with your aged barley wines or other non-sour aged beers,