Avery Brewing (Boulder, Colorado) is known for its “extreme” barrel-aged beers, such as its 19 percent ABV 5 Monks “Quintuple,” so it’s no surprise that the man behind this madness, barrel-aging guru Andy Parker, enjoys beers that range across a wide spectrum. Here’s his sixer, filled with everything from an unhinged smoked bock to a clean gueuze and a resinous IPA for good measure.
Hennepin, Brewery Ommegang, Cooperstown, New York
My first desert-island beer has to be Hennepin. I went to college in Syracuse and remember when Ommegang opened. All of a sudden I had easy access to this world-class saison, and I could get a 750ml bottle for $4.50. Working here at the brewery, I have an unlimited supply of beer, but I still buy a bottle of Hennepin every few months because it’s just perfection in beer. For the first two years, I didn’t realize there was spicing to it; they’ve mastered the art of adding something to the beer without overwhelming the beer.
Urbock, Schlenkerla, Bamberg, Germany
Schlenkerla Urbock is also one of the beers I buy for myself a few times a year. There are a few styles like this that we don’t make but that are just so good. It’s not the kind of thing that you’d want in a six pack; it is so extremely smoky that it’s frequently described as licking a chimney (but in a good way). It’s a great pairing beer—you just need something that holds up to it. If I have a good steak at home, there’s nothing I’d rather have than a Schlenkerla Urbock sitting right there. It’s unbalanced, smoky as hell, and I happen to like that sometimes. If I were going to sit down and session beers, I’d take their Helles with a light hint of smoke—so delicious—but if I’m going for a big, burly food pairing, it’s Urbock all the way. Sometimes you want a balanced beer, and sometimes you don’t.