Byronius Punk

I hope this is a blog on creativity, authenticity, and joy. On both the silly and the sublime. Reflection. Critique. Instigation. Ideally, it's ultimately about the human condition.

Two great beers on draft at Lord Hobo:  NightShift’s Jefferson Double IPA and Victory’s whole cone Dirt Wolf. 


Aaron Young, Underdog (2009).


Aaron Young, Underdog (2009).



Summer is here! Hooray! Daytime drinking now becomes a little less frowned upon and of course such a handsome proposition requires a great deal of discipline in ones beer selection. Most people can tell a BBQ tale of turning sausages into charred lumps of rock, I on the other hand was once…


Deschutes “Hop In The Dark”

90 A-

Hop In The Dark is a seasonal Black IPA (Cascadian Black Ale) available May through June. Aromas appear rather dull, but hops stand at the foreground with bright hints of citrus (orange) and pine. Malts lie below as roasted barley give notes of burnt toast, cocoa, and coffee.

The palate opens in a gentle malt roast initiated by baker’s chocolate. Hops steadily rise with a tart edge of grapefruit. Sweet malts slightly take the lead in flavors of caramel and malted milk balls. Bitterness jumps into the back in an herbal character driven by pine. Escalating toward a bitter climax, grapefruit zest becomes the focal point. Final suggestions of coffee surface on the back-end as malts unfold grainy details of oatmeal. Hop oils leave behind a thin coating which lingers as a prolonged aftertaste. The mouthfeel is very smooth and stout-like, then slightly shifts gears as hop oils accumulate for a somewhat dry conclusion that closes clean and crisp. Drinkability is very good, aided by a modest ranking 6.8% ABV.

Overall, this isn’t as aggressive on the hop load as other Black IPA’s in my memory. It comes across more like a hoppy porter than anything. I find the bitterness to be perfectly aligned with the degree of malt roast, resulting in a complementary flavor combination where each side fights for control. As in all Deschutes brews, this is very balanced in terms of malt and hop weight. In the end, it probably ends up more on the hoppy end of the spectrum. I have always appreciated this style, but having anticipated something bigger and better, I guess I was a bit disappointed with Hop in the Dark. I think this is a good, palatable example of this niche style, so I recommend it to those of you who share a divided love for both Stouts and IPA’s. It’s at least worth one go.

Known Malts: Pale, Crystal, Chocolate, Chocolate Wheat, Black Barley, Flaked Oats, Midnight Wheat

Known Hops: Northern Brewer, Nugget, Centennial, Amarillo, Cascade, Citra


70 IBU

Bend, Oregon


We’re no strangers to big announcements, but TOMORROW at 10 A.M., you’ll DEFINITELY want to check in on our Facebook page for something that is downright [EXPLETIVE] HUGE! Y’all come back now, ya’ hear?!?!‪#‎craftbeer‬




Casa Tomada Rafael Gómez Barros

"The urban interventions are meant to represent displacement of peasants in his native Columbia [sic] due to war and violence, themes that resonate in one form or another in any country his work is displayed in. Crafted from tree branches, fiberglass, and fabric, the 2 foot ants are particularly striking when seen clustered aggressively on facades of buildings.”

I will always reblog giant ants.

This is truly terrifying.

– Alexander


Firestone “Stickee Monkee”

99 A+

Stickee Monkee is a limited-release Quadrupel brewed with an addition of Turbinado brown sugar and Belgian candi sugar, then aged for up to fourteen months in fine bourbon oak barrels. Its name is a nod to Belgian monks, but also references the Sticky Monkey flower that grows along the California coast. This was originally created in 2010 to fill in the sweet gap in the brewery’s barrel-aged Anniversary Ale blending program, but was just recently bottled for first time in May 2014. Firestone prefers the term “Central Coast Quad.”

On the nose, sweet aromas abound with brown sugar, butterscotch, and toffee. A big barrel presence gives hints of coconut, vanilla, tobacco, and leather. Malts smell like banana bread with graham crackers. Fruity notes of fig merge with orange zest and cinnamon.

The palate begins in sweet layer of toffee as a creme brulee flavor comes to mind. Malts accumulate into a sticky pool of molasses that stops just shy of cloying. Fruity hints emerge in a character like dried figs, raisins, dates, and plums. The bourbon barrel brings out vanilla, coconut, leather, and musty tobacco. Pushing even deeper, a subtle malt roast develops suggestions of gingerbread muffins with a touch of chocolate. Finishing flavors are salty like peanut brittle, enclosed by a poignant twist of spice with an outline of licorice, rising toward a bitter edge of orange peel. Alcohol eventually surfaces, yet while being disguised in bourbon, has little to offer apart from a gentle arrival of tannins. The final flavor remind me of German chocolate cake. Hop contribution is practically non-existent, appearing only as a light contribution of pine oil on the finish. Mouthfeel is chewy, smooth, and creamy with a full, well-rounded body that closes in heat. Alcohol proves to be incredibly deceptive, so drinkability is unhindered by its influence.

This will go down as my highest-rated domestic Quad. In some ways, it almost tastes more like a bourbon-aged Barleywine. Where most will simply fail to stand up to the greatness of traditional Belgians, this has given me a newfound respect for the American interpretation of a well-established classic. The oak adds a nice degree of complexity that tastes very complementary to the stylistic qualities of the quad. Barrel-aging a Belgian is unheard of, so this is a rather progressive approach as far as I understand. I do think it needs more Belgian yeast in order to to really taste traditional. This should perform wonders in a cellar. Okay, so it might lack the more intricate complexity of a genuine Belgian Quad, but I’m impressed. Stickee Monkee is a tasty treat, I highly recommend it!


45 IBU

Paso Robles, California

Damn it, Stone… I actually kinda hate that I love this beer so much. Unapologetic IPA, a double IPA, I believe, is Stone’s collaboration with Beachwood Brewing and Heretic Brewing leaves me so impressed I lack new language to praise it. She has some hop bite, and residual bitterness, but is soooo smooty, juice-y, and drinkable that your first glass is gone before the hop flavor (and abv%) catch up with you.

Great Divide’s Oatmeal Yeti, an imperial stout brewed with raisins. Was hesitant to have a Yeti on a summer night, but it is rainy and cooling off… so when I opened this bad boy up I was so pleased to smell something different in this stout. Even if i didn’t know there was raisin in this thar brewski, I swear I’d say there was after smelling and tasting it. Oatmeal Yeti gets more and more complex, too: sweetens a bit, doesn’t get as roasty or rich as you might expect from an imperial stout, but the flavors are layered nonetheless, and raisin does come through, along with some tartness.