Duck Island

Over the last few years I've become a bit of a beer snob, which started with a predilection for IPAs, and has evolved into sheer joy at the possibilities offered by the combination of barley, hops, yeast and water. Always reminds me of how magical cheese can be, with only the 3 ingredients of milk, salt and rennet. But I digress --

So I was down at the Duck Island Ale House last night, to get a little bit of socializing in. Can't be the Hermit all the time, right? There's only 3 customers in the place, including me, and we're all sharing conversation. The bartender ducks into the back to change a keg, and on the spur of the moment, decides to surprise us all by cracking into the remainder of his 2004 Hair of the dog "Doggie Claws", which has been conditioning in the back for some time now. And was it ever a treat, with a port-like complexity and weight, hints of chocolate and clove and a maple finish. An opportunity like no other in the Emerald City right now. Thanks Jeremiah!