Saturday, March 27, 2010

The Chophouse

The Chophouse is a brew pub. My wife and I love beer. We stopped in and sat at the bar. They had a stout beer brewed in old whiskey barrels, which are made from oak. There were other styles of beer on hand as well, but I wondered why. The Russian Imperial Stout is clearly the greatest style of beer there is. Period. Once it had occurred to people that a Russian Imperial Stout could be made more potent by brewing it in oak barrels, giving it a bourbon-like flavor, why did they waste their time and resources brewing anything less? If Slayer were a beer, they’d be a Russian Imperial Stout brewed in oak barrels. Anything weaker is kind of pointless. The Chophouse’s Bourbon Stout was good. Not the best I’d ever had, but good. It was a little thin, just not quite as dense as it should have been. No fatal flaws, though. It was cask-conditioned, so it was room temperature. My wife got a nut brown ale. It wasn’t bad either, but it wasn’t Slayer in a glass. There was nobody else at the bar, so we started talking to the bartender. People in DC must not talk to their bartenders, because he seemed a little unnerved by it. He warmed up though. We made idle chit-chat for about 20 minutes and left.

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