Tonight I’m trying a couple beers I picked up last time I was in Madison. The first two are from Capital Brewery out in Middleton, and the third was brewed by Ale Asylum on the northeast side. Capital is renowned for their lagers, so I’m trying their märzen as well as a new beer that just might wholly embody badger nation. Ale Asylum, on the other hand, is known for beers overflowing with hops, so I’ve got a double India pale ale to round out the night.
The golden age of the supper club may have come and gone in most places, even in Wisconsin. But these eateries still grace the occasional roadside of the cheese state and remain on the mind of badgers young and old. There is no better testament to that than the newly released Supper Club, a “true American Lager.”
The Supper Club looks about what you would expect, crystal clear, a golden straw color, with some bone white head. More head retention than your average American-style lager. The nose is very subtle. Some bready malt and the faintest herbal hops are balanced by the right amount of sulfur. Right for the style, that is, but still too much for my taste.
The flavor, too, is remarkably average. A decent malt character, but nothing to write home about. Again, the noble hops work themselves in, but almost imperceptibly. The taste of sulfur adds some background noise that could come from the yeast, but perhaps it’s a veritable corn adjunct. The body is on the weaker end, even for this type of beer.
Overall, this beer would fit in nicely with many made in this country in times past, but I’m not sure it’s enough to warrant production by an otherwise respected brewery. Since it’s not as hoppy as PBR nor as malty as Bud, I just don’t see myself ordering it. I suppose it fits the bill, though.
Next up I will be trying Capital’s Oktoberfest lager. This märzen has a thick and pillowy off-white head above a mildly hazy, gamboge-colored beer (hardly the “fiery amber” they claim). The nose has that restrained maltiness that many Oktoberfest beers do, the sensation of bread and barley just under the surface, trying vainly to break free. The hops add a hint of herbal character to the aroma. As it opens up, the toast becomes more noticeable, but it is still much too restrained.
The flavor is richly malty. Bread, biscuits, and toast combine with the taste of my sister’s homemade pizza crust. This strong and supple malt flavor is backed with a reasonable herbal hop flavor, though for a style originally intended to exhaust all the hops for the season, it could use more. A light residual sweetness and mild bitterness tease the palate. Both disappear relatively quickly, leaving a sessionable beer, as any Oktoberfest should be.
Tonight I will be rounding out these relatively mild lagers with an aggressively hoppy double IPA from Ale Asylum. The Satisfaction Jacksin pours a very hazy mahogany. The pale golden ochre head is full and creamy. The nose is hoppy. Quite pleasantly hoppy. This beer exudes the citrusy character for which Pacific Northwest-grown so-called C-hops earned their place in the hop pantheon. No wonder it is so hoppy, as it has “over 3 pounds of Centennial per barrel.” I could sit here just smelling this all day.
But I have to try it. The taste is hoppy. Quite pleasantly hoppy. Rich floral and citrus flavors burst forth, backed up by a solid malt foundation. The caramel and toast flavors of the malt meld harmoniously with the grapefruit character of the hops. Amazingly, there is almost no perceptible bitterness, despite the significant hopping rate. A full and creamy palate certainly works to that end, balancing what bitterness was to be had, while remaining fresh and lively. This beer is like Cookie Monster: big, fuzzy, and sweet.
And one more note: if you search for this beer, do not click on the link for “Satisfaction Jackson,” that’s not what your looking for.
Ale Asylum Satisfaction Jacksin
Capital Supper Club