an awakening

For all the food fanatics out their today I impart a slight bit of knowledge on to where the food culture world and beer world intersect almost perfectly.

I am talking about Portland based Rouge Breweries’ Morimoto Soba Ale, named in honor of Iron Chef Masaharu Morimoto. This beer unlike most other beers does not build its base off of barley but rather Soba (buckwheat).

Buckwheat is a major ingredient in many Asian cuisines because of its high rate of nutrition, low fat and easy cultivation. But does this make a good beer?

For the initial pour I this beer reminds me of a unfiltered wheat beer. It is very cloudy by indication of the minimal head has a very light body.

While the aroma evokes hints of orange, lemon and general springtime; much like a wheat beer. (But don’t be fooled don’t add orange or lemon wedges)

The beers flavor is good, but like Singha I am drinking this beer out of season. I am coming to realize that like fruit, beer has a definite season.

I believe that strong, deep colored beers with almost minimal carbonation are best for the months between November and February. Then once the snow pack begins to melt some lighter beer with higher carbonation and lighter or fruiter tastes should be drank.

I do enjoy Morimoto but it’s like eating an avocado right now; it’s just not going o be that great. This beer needs to be drunk in the sweltering summer heat after a morning bike ride or during a game of Frisbee Golf, but not now when I need to put on a jacket just to walk to class.

But regardless the beer was good, not great, but I think if you cooked a spicy Asian dish this would be a fine beer to pair it with.

In the future I will try to be more conscious of the beers I drink during this time of season. I think I will keep away from the southern hemisphere and lighter beer for a while.

It’s off to the North! Bring me strong ales, Kriek beers and porters!