FIGHT!

So I'm sitting at my computer, right? And I run the internets, and I find out that patriot and brewmeister Sam Adams has sent me a written communique regarding a difficult decision he's faced with.

What will it be? he asks me. Blackberry Witbier, or Coffee Stout?

"I don't know," I reply. "They both sound so delicious. The Witbier would certainly be of greater utility on a night such as this, with temperatures in the mid thousands and humidity at a level higher than pouring rain itself. But it's foolish to think only of the now, and the coffee stout should be considered as a substantial source of warmth in the inevitable cold of Winter 2009."

I had a point...long term planning is important. But then I remembered what Al Gore told me when we played horseshoes last week: due to global warming, winter might be assassinated. So maybe, just maybe, the winter months will still be warm and a thick, delicious stout would fail to be as refreshing as a sweet and fruity, but presumably lighter, Witbier.

Luckily, this decision is not in my hands alone. Verily, the burden of choosing is being offered to all, and thine voices can be heard at www.samueladams.com - but not just yet, apparently. "Soon," Mr. Adams tells me.

In the meantime, please research the contenders by reading the descriptions set forth below, and choose wisely when the time comes.

Samuel Adams ® Blackberry Witbier
The aroma has distinct Blackberry notes with a subtle spice character. We brewed a traditional witbier with orange peel and coriander, and then added a hint of blackberry. The flavor is very complex with malt and cereal notes, intense spice and citrus flavors and a smooth, sweet/tart finish.

Samuel Adams® Coffee Stout
This stout is "dry beaned" with coffee beans from Rwanda*. Known as the "land of a thousand hills", Rwanda produces some of the world's finest coffee due to its volcanic soil, high altitude and plentiful rain. We start with a full-bodied stout brewed with a special blend of roasted barley and dark crystal malt, and then age if for two weeks on whole coffee beans- ¾ of a pound per barrel. The result is a rich roasty flavor with a smooth finish.

* For this stout we are proud to be using Rwandan coffee from The Thousand Hills Coffee Company. Thousand Hills' proceeds help subsidize and support the building of schools in Rwanda. We are thrilled to support Thousand Hills and are excited that they made a special roast of coffee just for this beer.