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First up, we got a mint chocolate stout from Perennial.

Delicious, though not quite the Girl Scout Cookie in a Glass I was hoping it would be. That’s because they use actual mint, not sorbitol. Mint, it turns out, isn’t a strangely cooling chemical compound like the folks at Certs told us. It’s actually a plant. When you add it to a beer, it winds up tasting like a strong, sweet stout with a weedy, lightly minty back end, like a blend of hot cocoa and herbal tea. A- good stuff would drink again.

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This isn’t as good as I remember it being last year. It’s almost as if I can taste the fact that this was more readily available, and the stank of semi-rareness repulses me. Why–this could have been purchased sight unseen by any ol’ rube on the west coast. His grimey, Bud-covered maws probably touched the bottle–my bottle–and got it all dirtied.

Also, thanks guys for making a beer with an unpronounceable name. That’s a really hip and clever way to encourage people to discuss your product. Like, “hey guys, have you had that one beer with the name you can’t pronounce because its nonexistent first letter looks like it was drawn on a Spirograph?” And your friends are like “oh yeah, skucaba, or whateer. Wow, I love not being to pronounce it’s name. That makes up for the fact that dirty poor people can afford it!” (In case you can’t tell, I’m being super sarcastic right now!)

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