Old Chub

Oskar Blues Old Chub Scotch Ale – 8% ABV

I was recently out in Colorado for one of my best friend’s weddings. The moment I walked into the hotel elevator, I saw an ad for an Oskar Blues-sponsored Beer Dinner up on the inner wall by the control panel above the floor buttons. I knew I had stepped into a magical place, especially when hearing of all the local breweries there were in the area. But this one stuck out. It’s a native brew out of Longmont, CO. I’ve had some beers from Oskar Blues before, hell I’ve had this one. Their Oaked Old Chub is FAN- wait for it -TASTIC. But the regular variety ain’t too shabby either. So tonight I have a can of Old Chub sitting in front of me and an urge to expound upon life like only a craft beer drinker would. So without further adieu…

Reminiscing on fond memories of CO and all the fun I had, I decided to crack open a can of Old Chub. This Scotch-style Ale is a respectable 8% ABV and bears a deep reddish-brown color when held into the light. There is little head to speak of when poured, and what is there fades to a bit of film above the brew and a nice ring of cream foam around the edge of the glass. The aroma that comes forth when I buried my nose in the snifter glass was one of sweet roasted malt, caramel, butterscotch and maybe some molasses. This is definitely a rich one. While I gather aromas in my nose – a repeat smell test is required, most of the aromas are a bit faint unless I completely sink my nose into it – I decide it’s time for a pull. Here we go.

The first pull delivers a roasted, almost nutty malt character. Quickly it is accompanied by a sort of buttery richness and then complemented with a slightly dry bitter finish. The mouthfeel in this is smooth, not too chewy, but not too thick either. As I said before, it gets a little dry with the finish, but that is countered by a little bit of developing heat. As with all beers that are this dark, I tend to let them sit and warm a bit. I want to get the flavor! I do not want to mask it with ultra-cold temperatures that turn everything into flavored water. Maybe that’s something these macro-breweries still haven’t caught on to. Beers like this are just as good (if not better) when warmed a bit after sitting out of the fridge for a while. As I near the bottom of the glass, this beer is almost room temperature, but the flavor profile is cranked up to eleven like Nigel and the boys from Spinal Tap. It gives you just enough dryness to make you want to take another pull. Again and again. I kinda like those kinds of brews. Cheers!