Driving back to NY from the IPCPR in New Orleans, I made a pitstop at a local pub/brewery in Clarksville, TN - just outside of the better-known Fort Campbell, home of the 101st Airborne. I hddn't had a real meal all day, so when I came across Blackhorse Pub & Brewery, conveniently located in Clarksville's downtown, I figured I'd hold down a bar stool for a little while. Conveniently, they offered a sampler flight for their full line of beers, brewed right there in the building.
Belgian white -- Slightly creamier than expected, very smooth. Definitely a step up from Blue Moon.
Raspberry -- I'm generally not a fan of flavored/fruity beers, but it was pretty refreshing on a day that had a 118 heat index when I left Memphis...
Blackhorse Ale -- Good pepper notes here, but otherwise not a whole lot going on. Not the beer I would hang my hat (and name) on if I were them.
Vanilla Ale -- Like medicinal candy. Maybe it would be good if paired with the right dessert, but I couldn't bring myself to finish this.
McGee Pale Ale -- Nice and malty. Not as much kick as I look for in a pale ale, but definitely a solid choice. I would happily have a pint of this on a hot night.
Barnstormer Red Ale - After stouts, I'm partial to red ales, and this didn't disappoint. Rich but highly quaffable. The Barnstormer got drained in one pull; probably should've taken it slower (especially on an empty stomach) so that I would have more to say...I guess I'll just have to come back to Tennessee to try this again.
Coalminer Stout Ale -- I had been looking forward to this since the beginning of the flight. Notes of coffee here - very fullbodied, creamy, and a great head on the pint that they poured. Everything a stout should be.
Normally I would've gone for a pint each of the red and the stout, you know, to put them through their paces. Sadly, given the late hour, I had to settle for just the Coalminer. Best part - only $3.25 a pint.
The burger that went along with this was damn good too...gave me enough fuel to drive the rest of the way to bourbon country.
Well there you have it. There's the first In With Bacchus guest post by Pat Kelly, freelance correspondent. And cameraman. That's right, bub. You're second fiddle here. And I'm on to you...