Page 38 - The NOISE December 2015

BY GARY KURTZ
“If there are no dogs in Heaven, then when I die I want to go where they went.”
— Will Rogers
Everyone has that friend. You know the one. When you are in a rut and need help finding something new and exciting to drink, you go to them. Regarding wines, I go to The Wine Monk. I’d like to think I am that friend to many of you when it comes to beer, but even I occasionally need a helping hand when it comes to finding new and interesting local beers. When such a need arises, I go to Jesse Peterson at Four-Eight Wineworks in Clarkdale. Now I know what you’re thinking. You’re thinking, isn’t Four-Eight a wine tasting room? And you would be right. However, this particular tasting room is the only one in Northern Arizona, and possibly the only one in the state, to also have five tap handles devoted to local beer. And not the typical localities you would find on any tap list in the state. Oh no. Jesse and the Four- Eight crew have a remarkable ability to procure the kinds of beers you would not otherwise be able to get on tap in the Verde Valley. And on my most recent visit, Jesse turned me on to the Mutt’s Nuts.
Heretofore, I have only written about breweries based in Northern Arizona. I realize I have not even begun to cover all of them. I promise I’ll get back to our side of the state soon enough. That being said, Jesse poured me a sample of The Mutt’s Nuts from Uncle Bear’s Brewery in Phoenix and I couldn’t stop thinking this was the best IPA I have ever had. Better than Sculpin. Better than Hopslam. Better than Raging Bitch. So I had to spread the word.
The Mutt’s Nuts is a west coast style double IPA made with simcoe, citra, cascade, and Amarillo hops. What this means to you is a serious dose of grapefruit and cedar on the nose with huge notes of fresh cut grass and juniper berries on the palate. Not unlike a really good bottle of gin. The truly solid malt bill hits you in the face with intense flavors of vanilla and cream soda. If I didn’t know better, I’d say this beer spent some time in bourbon barrels. The color is light amber with a white-as-snow head that lasts forever. But the one singular thing that makes this beer stand out from all of the other amazing double IPAs out there (that I’ve tried) is its balance. This is far and away the most balanced IPA that I have ever tasted. The hops are huge and bold, but they don’t overwhelm the malt. And, on the flip side, the malt bill used to keep up with the gigantic hops doesn’t overwhelm them like in many bigger double and triple IPAs. The Mutt’s Nuts is the Goldilocks of IPA! Vitals for this wonderful beer are 8.4% alcohol by volume and 94 IBUs. What’s an IBU? We’ve talked about this before. Go dig through your folder of all of my previous articles. You know you have one. I won’t tell.
All of Uncle Bear’s beers are brewed on site at their brewpub on the corner of 50th Street and Ray Road in Phoenix. Seeing as I have yet to make the pilgrimage to their site, I cannot attest to the quality of the food. But then, be honest. Have you ever truly been let down by a brewpub? Truly? Judging from the menu, they serve the same kind of honest, wholesome, hearty food you would expect from a quality brewpub. I am planning on making my holy pilgrimage this month (maybe I can convince The Wine Monk to come with me) and I can already tell you what I will order. Start off with the “Bear It All” queso, and then follow it up with the Black and Bleu Burger. Finish the night off with a pint of something delicious. Because beer is almost always the best kind of dessert.
Opened in 2013, the brew house is named after a beloved Labrador, Bear, and is most likely the best place to taste their beer and pretty much the only place to taste the food. That being said, their beers are available at a handful of quality retailers in Flagstaff and the Verde Valley. A list of said retailers is available on their website ubbeer.com. Wherever you choose to enjoy Uncle Bear’s brews, be sure to sit, stay, and enjoy. And try the Mutt’s Nuts. You won’t regret it.
38 • december 2015 • the NOISE arts & news • thenoise.us
| Gary Kurtz follows the beer. gtkurtz@gmail.com