Tag Archive | IPA

2nd Shift Art of Neurosis IPA

Sorry it’s been a fews days since I’ve posted. I’ve had a couple of beers but away from the computer so I took notes to post later.

This one isn’t from Lidney, but from another friend Russ who came into town for the Medieval Congress a couple of weeks back. I opened it up to drink while I was washing dishes and making dinner. As such, I don’t have detailed notes.

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Overall thoughts? Crazy drinkable, highly grapefruit-rindy, and with a ton of citrus character. At 7.5% I wouldn’t expect any booze and there is none. Drinks easy and finishes clean. A superior IPA.

I gave a few sips to a non-beer-drinking friend and he enjoyed it despite “not liking beer.” Max, I’ll get you into IPAs yet.

No rating since I wasn’t really paying close attention to this one. Somewhere in the B range most likely.

Deschutes Fresh Squeezed IPA

Another day, another IPA?

This is a beer from Deschutes I haven’t had, and another one from Lidney. It’s dated best by 8/5/14, so I’m hoping that means bottled May 5.

The bottle says it uses Citra and Mosaic hops. No further ado, let’s dig in.

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Pour transparent orange, thick frothy white head that dissipates with time. Leaves significant soapscummy lacing. Aroma strong with orange and grapefruit. Significant sweetness from the hops, slight bready malt base.

Flavor follows the nose. Hints of bready malt, but overall a big wallop of orange/citrus/grapefruit astringency. Very long finish, mostly grapefruit/tangerine.

This is one of those beers that’s more satisfying to drink than to talk about. I’d love to sit down with a growler or a sixer of this and really dig into it. It’s delicious, but maybe a bit one-note?

Rating: A-

Urban Chestnut SLIPA Double IPA

This one’s not from Lidney, but from a pair of friends who recently came into town from Missouri. Since I got a couple of giant boxes of beer, I figured I might as well just review them all.

The bottle tells me this is a “St. Louis India Pale Ale.” Presumably that doesn’t mean that it’s like Shock Top Wheat IPA. snicker

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Pours straw yellow-orange into a nonic pint. Fluffy head leaves significant lacing. Smells lightly of orange, pine, some grapefruit. Slight oxidation? Hard to say.

Tastes smooth, generically “fruity,” with hints of pine and grapefruit. Slight metallic bitterness on the back of the palate. Goes down clean but leaves a bit of an aftertaste.

Not much to say on this one. The bitter aftertaste starts to catch up with me after awhile without some malt backbone or hop flavor to balance it out. Decent, but nothing great.

Rating: B-

Southern Star Valkyrie Double IPA

Another beer sent to me by Lidney (I think — I’ve gotten a lot of new beers lately from a couple of people). This one’s a canned DIPA from Texas.

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Pours dingy orange, about half opaque. Lots of bready malt character on the nose, not a lot of prominent hops. Some bitterness for sure. Slightly metallic.

Flavor: Wow, very very smooth. More like a 9.2% pale ale than IPA. Nice biscuity malt, a hint of hop bite but very little hop character. Perhaps an old can? No date code that I can see. With the excess of caramel malt this is like a super-smooth barleywine or super-ESB than a DIPA.

The bitterness definitely starts to creep up on me as I get through the can. Metallic character starts to dominate the aftertaste. (Not from the can, of course, but from the extended aftereffects of the hops.) It’s not exactly a DIPA, but it’s not exactly bad, either.

I’m not sure how to rate this one. As a DIPA it’s substandard. It reminds me of either an old can that hasn’t been in great condition, or a early-draft homebrew recipe. I’d love to try it again and see if this can is just off, or if this is what it’s supposed to be.

Even though I don’t love this one, thanks a lot for the can, Lidney. I always like to try interesting new stuff.

Beyond the Pour Episode 19: Session IPAs and Ryan Goes To England

Sorry for the long hiatus. We’re definitely working on it. But look! New content!

Download link.

Show Notes:
0:00 to 8:14 What we’re drinking right now. Ryan’s been doing a ton of homebrew, including a barrel-aged stout. Also Pizza Port Swami IPA in cans. On the mike now: a two-year old bottle of Arcadia Shipwreck Porter from Battle Creek MI. Daniel’s drinking the Paw Paw Brewing KUA (Kalamazoo Urban Assault).
8:14 to 22:46 Session IPAs and general bullshit. Does the term “Session IPA” mean anything? The pleasure of low-abv beers as being some of the greatest beer geek experiences.
22:46 to 31:00 The IPA-ification of craft beer.
31:00 to end Ryan’s trip to England (with a side trip to Brussels). Also: the ascendancy of saison.

Video Review: Green Flash Le Freak

I don’t have much to say that isn’t in the video, so just watch and enjoy.

I’m planning on doing a viewer/reader response video for next Friday, so if you’ve got questions/comments you want me to respond to, place them somewhere I can see them in the next few days.

Hop Bombs Better With Age and Travel?

I’m travelling today so I don’t have time to really get into it, but Pivni Filosof posted this today:

Taking this [the faster maturation of beers due to heat variations as they cross the ocean] into consideration, could it be that American hop bombs taste “better”* on this side of the pond than at home? Has anyone had the chance to taste one of those beers “fresh” and after it had crossed the Atlantic?

I didn’t drink any American beers in Prague, but I did get to try BrewDog’s Hardcore IPA in Europe and over here in the States, and there’s no comparison: it’s much better when fresh. I’ve also had fresh hop bomb Stone beers both at the brewery and after a few months of age back here at home in Michigan, and those fresh hop flavors fade almost immediately.

Of course, this is all ultimately a palate issue, but I’d say the only hoppy beers that might actually improve with age would be those with a high level of bittering hop with low levels of hop flavor. The age would actually slightly de-bitter the beer, while giving the malt a chance to shine. In general, though, any brewer designing a beer with an emphasis on hops should be brewing beer to be consumed as soon as possible, and thus hoppy beers should be consumed fresh.

Of course, since we’re talking about Czech beer writer, it should go without saying that Pilsner Urquell tastes a thousand times better fresh and close to the source than it does after it’s crossed an ocean even in cans or kegs, let alone the fucking green bottles.