Oast House Brewers: Farmer Brown’s Dark Ass Ale – A Rural Review

I was in Niagara-on-the-Lake earlier this week, so I stopped by Niagara Oast House Brewers to fill my growler with Barn Raiser Country Ale. But, while I was there I also bought a 750 mL bottle of their Farmer Brown’s Dark Ass Ale. I’ve never had an Oast House beer I didn’t like, so I have high hopes for this oddly named dark ale. But enough talk, let’s drink …

Niagara Oast House Brewers: Farmer Brown’s Dark Ass Ale – First Sip

This hefty dark ale from Niagara Oast House Brewers pours a very dark brown with a relatively permanent layer of head. I smell burnt sugar and caramel as I take my first sip. I also get a fine layer of foam on my mustache. This is a very malty beer. Its smell is a preamble to its sweet taste, offset by the slightest bitterness. I taste a mildly fruity flavour, likely a result of aging it in wine barrels. Its complex flavour fades to a gritty finish that reminds me of walnuts and coffee beans. Dark Ass Ale’s mouthfeel is thick and foamy, with the heaviness of a stout.

Niagara Oast House Brewers: Farmer Brown’s Dark Ass Ale – Last Sip

Heavy though it is, Dark Ass Ale is good. It drinks like a fizzier version of Guinness, somewhat like a porter. Like other stouts and dark ales, this one weighs in at 7.9% ABV. I don’t know if I could drink more than one of these in a sitting, but I feel similarly about all heavy beers. Strong beers like this can go with just about anything, so long as it’s not really heavy. I suggest pairing Farmer Brown’s Dark Ass Ale with a thick soup, or maybe some blackened chicken. Although, this would without a doubt pair well with a good fish ‘n’ chips.

Michael Bedford
Michael Bedford
Under intense scrutiny by the Temporal Authorities, I was coerced into actualizing my capsule in this causality loop. Through no fault of my own, I am marooned on this dangerous yet lovely level-four civilization. Stranded here, I have spent most of my time learning what I can of the social norms and oddities of the Terran species, including how to properly use the term "Hipster" and how to perform a "perfect pour." Under the assumed name of "Michael Bedford," I have completed BA's with specialized honours in both theatre studies and philosophy, and am currently saving up for enough galactic credits to buy a new--or suitably used--temporal contextualizer ... for a friend.