One would assume that I had learned my lesson regarding chile beers after tasting Twisted Pine’s Ghost Face Killah. One would be wrong.
While Twisted Pine touted GFK as the hottest beer in the world, New Belgium instead takes a more subtle route. Although still spiced up with ancho, guajillo, and chipotle peppers, Cocoa Mole is balanced with caramel and chocolate malts to help relieve and complement the impending burn.
In terms of appearance, Cocoa Mole actually doesn’t look too out of the ordinary. Its color borders a dark, ruby red and brown, but it’s still translucent. I was expecting a big, thick, stout-like look, but even the sandy head is light and fizzy.
The initial whiff brings a very strong cinnamon note mixed with a little brown sugar, but soon afterward there’s a lot of earthy, gritty pepper. The spicy heat mixes with the vegetal aroma to hit home the message that this is chock full of chiles. As such, the malts are a little subdued here and I only got a pinch of cocoa.
Bold, flavorful ancho and chipotle peppers pace the taste, but the heat doesn’t kick in until a few seconds later, giving the full range of flavors time to settle in. This is where the cinnamon and brown sugar return; their sweet and spiciness serving as a cooling foil to the burning sensation that is now building. This isn’t mouth-ruining hot, but it does have a pretty big kick to it. As in the nose, the cocoa isn’t as big as I was hoping, but I did have my expectations for the chocolate set high. The finish is long with heat and flecks of caramel and bready malts interspersed within.
Overall I like this beer quite a bit as it isn’t afraid to bring the heat, but doesn’t rely on it entirely. There’s a nice composition of flavors here, and my only meaningful gripe against it is that there isn’t as much chocolate as anticipated. I enjoyed the cinnamon, but I felt some more malt could go a long way in making the mouthfeel more full and thick.
B+ / $8.99 per 22oz bottle / newbelgium.com
Standing in stark contrast to the spice-laden Cocoa Mole, La Folie is a wood-aged, sour beer. Brewed in the Flanders style, these types of beers are typically somewhat fruity, acidic, and come with varying degrees of tartness.
In terms of this spectrum, La Folie easily approaches the extreme end. The first sip brings a huge huge amount of lactic sourness that overwhelms the palate. I have had the 2010 release of this beer and don’t remember that vintage being quite so mouth-puckering. After the tartness fades, a ripe fruit note follows to give a pinch of sweetness as condolences for how sour it was at first. Green apples and tart cherries form the bulk of the flavors, with a kiss of grape and oak that almost gives this a wine-like quality. There is some vinegar acidity, but it doesn’t detract from the overall flavor (as some red Flanders are wont to do).
Even when poured into the thick New Belgium goblet, La Folie still has an enchantingly dark mahogany tint to it and is just barely transparent. Both the head formation and lacing are solid and make it easy to fully enjoy the aromas spilling out of it; the soured fruit, wooden barrels, and pinch of vanilla enticed me the most.
A- / $8.99 per 22oz bottle / newbelgium.com
- Recipe: Never Die
- Review: Samuel Adams Chocolate Bock
- Review: Pyramid Brewing Snow Cap Ale
- Review: Weyerbacher Insanity