Matt Sterr

9.9

99 POINTS for @Alex Bacon ‘s Christmas 🎅 Beer.Cold brew coffee and honey Stout aged in ex-Barrel Project (Four Roses 7 Year) single Barrell bourbon cask. — 2 years ago

with Vance, Travis and 40 others

Matt Sterr

9.1

Southern Style Brown Ale. Light on its feet, manages to be both aromatic and flavorful. Pecan shell notes on the palate. — 5 years ago

with Lindsey

Matt Sterr

9.0

Noses grapefruit rind with an orange note. Very dry with a slight grapefruit note on the palate. — 9 years ago

Matt Sterr

9.2

Eggos and maple syrup. — 3 years ago

Matt Sterr

9.1

Saison style beer aged in seyval and merlot grapes 🍇 Slightly tart and with earthy citrus. — 4 years ago

Matt Sterr

9.0

Nompton, Oklahoma’s own 405 Brewing. A light and approachable Blonde. 4.5% ABV. Poundable. — 5 years ago

Matt Sterr

9.0

Delicately carbonated. Earthy notes abound on the nose and palate. — 9 years ago

Matt Sterr

9.3

Imperial milk stout bbl aged 12+ mos in bourbon bbl. 2 different types of cinnamon. Mmmmmmmm — 3 years ago

Matt Sterr

9.2

Kviek beer 🍺! — 4 years ago

Adam Kincaid

9.2

Interesting. Quite oxidized but still bursting with flavor. Pipe tobacco, old leather, lots of spice. Almost no fruit but notes of butterscotch, vanilla, and crispy toast. Clove and spice.

I struggled with the winery. While the higher end bins seem to be standing the test of time and taste great, it’s a radical approach to the wine making process. Many would consider the art and beauty of wine to stem from the earth and the land itself. Tasting and exploring wine is tasting and exploring the earth, the glass of liquid being the medium which we can experience.

This wine is manufactured using scientific methods and adulterating chemical processes. In theory, this wine could be from anywhere and anytime, an ode to the ego of the winemaker rather than a hymn to earth, soil, rain, and wind.

I would speak to the comparison of music created by a live orchestra of talented musicians to a synthesizer keyboard played by a single performer. The analogy still falls short, though.

I don’t want to be the snob or the conservative critic - I generally like experimentation and new approaches - but even as a food scientist I just question the validity of wine made in styles that are less an homage to their place and more of a lab experiment for the creator. — 6 years ago

with Jillian