Rogue Ales Hop Family IPA Series

Hops are the spice of beer. The provide bitterness to balance the sweetness of malt. Their many essential oils bring seasoning flavors and aromas that range from bright citrus and juicy tropical fruits to thyme, spices and flowers. The sheer numbers of hop varieties and the limitless possibilities for combining them gives brewers and extraordinary palette to work with.

Rogue Ales brewmaster John Maier has concocted a project to explore a small corner of this palette. The Hop Family Series of IPAs uses different combinations of the eight hops grown on the Rogue Farms – Liberty, Newport, Revolution, Rebel, Independent, Freedom, Alluvial, and Yaquina. In Maier’s words, “It’s the entire Rogue hop experience in four bottles.”

Each of the beers – 4 Hop, 6 Hop, 7 Hop and 8 Hop – is a specially formulated recipe to showcase the unique hop blend. I conducted my tasting of the series blind, in order to focus more fully on the differences in hop character. The differences in the beers though are so pronounced that the blinding proved pointless. I quickly knew which beer was which. Personally, I think the experiment would have been more interesting if the base beer were the same and only the hops changed, but tasting them all is a fun trip nonetheless.

I attempted to find descriptors for the hops used. Most of them are proprietary to Rogue Farms and I was unable to come up with any information. I got tired of searching. I have listed the beers in order according to preference. My tasting notes are unedited.

Here’s my notes:

Color Lightest to Darkest: 4 Hop, 6 Hop, 8 Hop, 7 Hop

Body Lightest to Fullest: 4 Hop, 6 Hop, 8 Hop, 7 Hop

Perceived Bitterness Lowest to Highest: 7 Hop, 8 Hop, 4 Hop, 6 Hop

Hop Complexity Lowest to Highest: 6 Hop, 4 Hop, 8 Hop, 7 Hop

Favorite to Least Favorite: 8 Hop, 7 Hop, 6 Hop, 4 Hop

8_Hop_IPA8 Hop IPA
Rogue Ales, Newport, Oregon
Style: American IPA
Serving Style: 22 oz. bottle
8.88% ABV
80 IBU

Aroma: Hop dominated. Melon is lead. Tropical fruit and kiwi. Orange. Cooling. Herbal. Huge floral notes when held away from nose. Soap. Low biscuit malt. Low esters.

Appearance: Moderate white head with poor retention. Deep gold/orange and slightly hazy. Third lightest color.

Flavor: Follows aroma. Pithy bitterness is high and lingering. Hop flavor is dominated by fruit – grapefruit, tropical fruit, strawberry, melon. Floral notes are strong – geraniums or tomato vines. Malt is secondary. Low sweetness with light caramel and biscuit flavor. Low alcohol. Finish is dry with lingering fruit, floral, and bitterness. Lingering bitterness has a slightly harsh edge.

Mouthfeel: Medium-light body. Medium carbonation. Low astringency. Not creamy or warming.

Overall Impression: Perhaps the best balanced of the four. Just the right level of bitterness vs. sweetness. Malt character is there. Bitterness is a bit more refreshing. Hops have a nice blend of tropical, citrus and floral. My favorite of the bunch.

Hop Varieties: Liberty, Newport, Revolution, Rebel, Independent, Freedom, Alluvial, Yaquina

7_Hop_IPA_new7 Hop IPA
Rogue Ales, Newport, Oregon
Style: American IPA
Serving Style: 22 oz. bottle
7.77% ABV
76 IBU

Aroma: Hops lead. All fruit. Tropical and citrus. Medium floral. Juicy. Low biscuit malt.

Appearance: Light amber and hazy. Moderate off-white foam with poor retention. Darkest color.

Flavor: Fuller malt. Mango, guava. Tropical fruit hop flavors are high. Darker tropical fruits. Juicy. Lemon/lime highlights. Grapefruit slice. Malt sweetness is medium – higher than 8 Hop. Bitterness is high, but better balanced by malt. Malt has low caramel and biscuit character. Floral hops are medium, but blend with other hop flavors. Low alcohol. Finish is just off-dry with lingering tropical fruit and bitterness.

Mouthfeel: Medium-full body. Medium carbonation. Not astringent. Not creamy. Low warming.

Overall Impression: Complex blend of hop and malt. Hop flavor is definitely favored over bitterness. Better balanced than the others. Great blend of citrus, tropical and floral hops. I like that the malt component wasn’t entirely forgotten. Almost has the feel of a DIPA. A little bit sticky. Goes just a little over the top to nudge it out of first place. Close though.

Hop Varieties: Liberty, Newport, Revolution, Rebel, Independent, Freedom, Alluvial

6-Hop-IPA6 Hop IPA
Rogue Ales, Newport, Oregon
Style: American IPA
Serving Style: 22 oz. bottle
6.66% ABV
87 IBU

Aroma: Citrus hops dominate. Low floral, not as intense as 8 & 7. Grapefruit. Pineapple. Strawberries. Low biscuit malt.

Appearance: Dark gold and brilliant. Moderate, white foam with poor retention. Second lightest color.

Flavor: Bright hops dominate with high bitterness. Bitterness is high and lingering. Emphasis is on bitterness over flavor. Hop flavors are primarily bright citrus and citrus pith – grapefruit, lemon. Low floral notes. Sweetness is low. Very low malt flavor with neutral grain character. No alcohol. Finish is dry with lingering bitterness and lemon peel.

Mouthfeel: Medium-light body. Medium carbonation. Low astringency. No warming or creaminess.

Overall Impression: Bright and lively, but feels and tastes thin. I want more substance and less emphasis on bitterness. This is more of an American Pale Ale than an IPA. A bit one-dimensional in comparison to 8 & 7.

Hop Varieties: Liberty, Revolution, Independent, Freedom, Alluvial, Yaquina

4_hop_ipa4 Hop IPA
Rogue Ales, Newport, Oregon
Style: American IPA
Serving Style: 22 oz. bottle
4.44% ABV
55 IBU

Aroma: Super-fruity hops. Tangerine, melon. Juicy. Grapefruit slices. Low biscuit malt.

Appearance: Medium Gold and brilliant. Moderate to low, white head with poor retention. Lightest color.

Flavor: Hop flavor dominates with moderate-high bitterness. Bright citrus notes are there – grapefruit, citrus pith and lemon. They are joined by some juicy tropical fruit – guava or yuzu. Bitterness is high and lingers, but less than #3. Malt is almost non-existent. Low sweetness. Low, neutral grain malt flavor. No alcohol. Finish is dry with lingering bitterness and lemon peel.

Mouthfeel: Medium-light to light body. Medium carbonation. Low astringency. Not warming or creamy.

Overall Impression: A lightweight. This really does feel like it’s moving into APA range. Thin and one-dimensional in comparison to 8 & 7. Refreshing yes. Some interesting hop flavors – yuzu. But overall disappointing.

Hop Varieties: Rebel, Freedom, Alluvial, Yaquina

Surly Brewing Company – Todd the Axe Man 2016

Everyone gets excited about the next new IPA. But let’s be honest. One IPA is pretty much like the other. That’s true of beers of any style, but there is such a glut of IPA that this truth shines especially brightly. My own initial response upon tasting a new one is typically, “Yup. It’s another IPA.”

Oh, I know there are differences. There are better ones and worse ones. There are those that focus on bitterness and those that emphasize hop flavor. And of course the plethora of hop varieties available lends each one a different character from fruity to spicy to “dank.” But with so many, they all tend to blend together in my mind. But maybe that’s just me.

I hate the descriptor “dank.” It’s completely inappropriate for the thing being described. It is neither a flavor nor an aroma. The definition of dank is, “unpleasantly moist or humid; damp and, often, chilly: a dank cellar.” I don’t want to drink that.

I believe the term was borrowed from weed culture. Hops are in the family Cannabaceae. They are related to marijuana. Some of them have a strongly resinous flavor and aroma. It is that, which is frequently described as “dank.” Why don’t we instead just say, “It smells like weed.” That would be more accurate.

But I digress.

Todd the Axe Man from Surly Brewing Company is not dank. Its emphasis is not the resinous essential oil myrcene. Todd the Axe Man is firmly focused on the fruity side of hops – compounds like limonene and citral. You can almost feel the juice running down your chin.

With limited release, Todd the Axe Man is in demand. But is it really that different from all the other IPAs? Only you can decide.

Here’s MY notes:

Todd the Axe ManTodd the Axe Man
Surly Brewing Company, Minneapolis, Minnesota
Style: American IPA
Serving Style: 16 oz. can
7.2% ABV
65 IBU

Aroma: Big fruit hops – berries, tropical fruit lifesavers, tangerine, pineapple and lemon/lime. No malt. Medium fruity esters bolster hop fruitiness. Juicy. Medium-low floral alcohol.

Appearance: Moderate, off-white, creamy foam with poor retention. Dark gold/orange and very hazy.

Flavor: Hop flavor dominates – loads of fruit. Juicy and overripe. Tropical fruit, pineapple, blueberry, oranges and tangerines. Bright lemon/lime highlights. Low coconut. Low garlic notes. Bitterness is high, but balanced by medium malt sweetness. Not aggressive. Malt flavor is almost non-existent, neutral, 2-row grain. Medium esters bolster hop fruitiness. Finish is dry with lingering tropical fruit and low bitterness.

Mouthfeel: Medium-light to medium body. Medium-high carbonation. Very low alcohol warming.

Overall Impression: A super-fruity, American IPA that really pushes hop flavor over bitterness. A bright, juicy, fruit basket. Wet tropical fruits provide a darker base while bright citrus notes give a shining highlight. Tasty and light, despite 7.2% alcohol. An IPA that won’t destroy your palate after just one.

You can compare these 2016 notes with those from 2015 by checking out this earlier post.

The Pipes, the Kilts, and the Beer

The sound of a bagpipe is one that defies onomatopoeic description. Equal parts pipe organ, sitar drone, and python-ensnared sheep, it is at once abrasively off-putting and irresistibly seductive. Bombast and melodiousness stuffed uncomfortably into one inflated bag.

The sound of the pipes is also inexplicably linked to beer. At every beer festival I have ever attended bagpipes have served to usher the crowds in and then back out again, like the Pied Piper with his rats and children. This is true not just in Minnesota, but nationally. Brewers Association festivals including the Great American Beer Festival (GABF) and SAVOR always begin with a pipe and drum band. From Florida to Washington it’s the bagpipes that start the taps flowing.

A related curiosity is the wearing of the kilt. Whether authentic or utility, beer fests bring out an unusually high concentration of kilts. Men by the hundreds – okay, the tens – parade around festival grounds in their tartan or Carhartt® manskirts. What’s the deal?

I have never understood the connection. Certainly the Scottish drink beer, their already incomprehensible brogue becoming more garbled with every pint, but this is a distinctly American phenomenon. I have it on good authority that you wouldn’t hear pipes or see kilts at a beer fest in Glasgow or Edinburgh. So what is it about beer that turns so many of us Yanks into wanna-be Scots? Curiosity got the best of me. I decided to find out.

It was a stormy day at the Beer Dabbler Pride Fest where I began my quest. Waves of rain rolled through one after another, sending people scurrying under brewer tents for shelter. During breaks in the weather I queried anyone in a kilt. The reasons they gave were many. “It’s breezy.” “It’s comfortable.” “It provides easy access.” (I didn’t ask for what.) And from a woman in a Utilikilt®, “My husband wears a kilt because I like what it does to him. He likes what I do to him later.”

These reasons were all fine and dandy, sexy even, but none of them had anything to do with beer. No one at Pride Fest could explain why a beer festival in particular had prompted them to pull a kilt out of the closet, so to speak. I was going to have to dig deeper.

I needed to talk to someone in the industry. Flat Earth Brewing founder and now-retired Summit brewer Jeff Williamson was known to don a kilt at fests. I sought him out. Williamson cited his own Scottish heritage. He owns kilts that bear the tartan of the region whence his family came, but he mostly wears a Utilikilt® to beer fests. It’s easier to clean spilled beer off of 65/35 Poly/Cotton Twill than wool. He parroted the Pride Festers’ assertions of comfort and ease of access. (Again, I didn’t ask.) But he could offer no explanation for the connection between kilts and American craft beer. Another dead end.

Dennis Skrade

I turned my attention to bagpipes. Perhaps an answer to that oddity would also solve the kilt question. I sought out Dennis Skrade, the man whose clangorous tones have kicked off nearly every beer fest in the state. He’s played Winterfest and Autumn Brew Review from the beginning. He’s blown up his bladder at the Great Taste of the Midwest, All Pints North, and several other fests. His pipes have accompanied Rock Bottom tappings and the blessing of the Maibock at Town Hall. In short, he’s been everywhere and played them all. Surely he would have some insight.

Skrade first proposed a number of benign theories. “Beer makes people happy and makes them smile.” He said. “Bagpipes do the same thing.” He noted that bagpipes have long served to commemorate important events both solemn and festive; think police funerals or the queen’s birthday. Or maybe it’s that beer people are loud and brash. Like bagpipes, you hear them coming. These folks need something equally piercing to get their attention, especially after a few beers. Bagpipes were meant to lead people into battle. Their tone gets your blood going and makes the hair on your neck stand up. And they can be heard even over a festival’s din.

Skrade also thought that it might be more an Irish connection than Scottish. The Irish have their own piping tradition and made up a larger percentage of immigrants to this country in the 19th-century. A Chicago fire chief of the day purportedly hired men based on whether they could blow songs that he didn’t know. The Irish have a prodigious reputation as aficionados of the drink. It’s no secret that St. Patrick’s Day, one of the biggest drinking holidays of the year, is also a prime day for pipers. And many of the early beer imports to this country were Irish; think Guinness and Harp. This theory deserved further exploration.

Seeking answers, I pushed Skrade harder. Ultimately he laid the blame on Summit Brewing Company founder Mark Stutrud. In 1986 Skrade tried his first Summit beer. He liked it so much that he made a point of visiting the brewery. Upon learning that Stutrud was a fan of the pipes, Skrade asked to be allowed to play at the brewery. Ever since, festivities at Summit have included bagpipes. The tradition expanded from there.

So this whole bagpipe/kilt thing is Mark Stutrud’s fault. Now I had a real lead.

Mark Stutrud

I confronted Stutrud with the accusation. “I deny that outright.” He said. “There is way too much liability involved. The amount of insurance, the premium would be outrageous. So I wouldn’t do it.”

He did confess an affinity for bagpipes and kilts. It is, he claimed, in his DNA. His need to be around pipers and people who wear kilts is a way of dealing with subconscious issues of Scandinavian abhorrence of pipes; a way to confront ancestral fears head on. “The Vikings considered bagpipes weapons of mass destruction. It’s about the only thing that scared them.”

He also pointed out that in the 1980s craft brewers were deviants; isolated miscreants making flavorful beer in a sea of…well you know. Pipers are also a bit of a deviant group, he opined. There is a natural affinity.

Reflecting on the real connection between bagpipes and beer, Stutrud took a historical perspective. He related it back to Anglo traditions at a time when life was bound up with the seasons. A successful harvest was celebrated with dancing and drinking accompanied by bagpipes. “It’s a long-standing tradition that pipers were always compensated in beer. So they’re like flies to honey in that regard.” So are modern pipers just looking for ways to get free beer? “There is absolutely no question.” Stutrud continued. “Every piper I’ve met has the same perspective. So truthfully I think that’s the direct connection. Those guys are seeking out a good mug of ale. And historically that’s how it’s always been.”

Bob McKenzie

I next turned to Bob McKenzie, Head Brewer at the Barley John’s Brewery in New Richmond, Wisconsin and an actual bagpipe-playing Scotsman. If anyone would have insight, certainly it would be him. I first asked him about Dennis Skrade’s Irish theory.  He discounted it immediately, saying, “Irish people would already be drunk and getting into fights by the time they got to the festival, so it’s unlikely that they’d be in any shape to play the bagpipes.” I ran this past Irishman and Summit Head Brewer Damian McConn for verification. “That’s like stench from a sweaty sock.” he replied, adding that he had no idea what the connection was between bagpipes, kilts, and American beer fests.

McKenzie thought the connection could have its roots in the fact that early American craft brewers were by and large brewing English styles and reaching out to people with an interest in British culture. Bert Grant, a native of Scotland and the man who basically invented the brewpub when he opened the Yakima Brewing and Malting Co. in 1982, exemplified this. According to an article on Seattlepi.com, “Grant was known to wear a kilt at his pub in Yakima and occasionally dance on the bar. He kept a claymore – a double-bladed broadsword – just in case he had to enforce his ban on smoking.”

McKenzie reinforced the Pied Piper theory. Festival organizers like bagpipes because they are loud and people follow them. When the Minnesota Craft Brewers Guild did two sessions of Autumn Brew Review a few of years ago, they wondered how they were going to get people to leave after the first session ended. The answer was to send in the pipers. People will either follow them or run away from them was the thinking. It worked. McKenzie speculated on the reasons. “The Scottish used them to lead people into war, so maybe there’s just some primordial instinct to follow a bagpiper. It could just be to see if they fall down or not. You’ve got this person trying to walk and play this instrument that involves a lot of wind at the same time. Everybody just wants to see if they are going to fall over.”

After positing these possibilities McKenzie got down to brass tacks. “My first idea is that it all has to do with Dennis Skrade. I kind of thought initially that it was solely due to the fact that he likes free beer. It was an elaborate ploy for him to get free beer.” But then McKenzie went to the GABF where there were bagpipes and people in kilts. He realized that this was bigger than just one man.

Bagpipe bands are mostly male, he postulated. If given the chance to drink free beer they would jump at it. “One bagpiper somewhere thought, ‘this is a good way of getting beer.’ Word went out over the piper forums to contact the local beer festival. They’ll let you in for free. All you have to do is play bagpipes at the beginning and the end. Any piper that survived St. Patrick’s Day knows that you can still play bagpipes no matter how much you drink.”

As for the wearing of the kilt McKenzie said, “They make it much easier to go to the bathroom. Something that is important when consuming large quantities of beer.” Is this what people meant by “ease of access?”

Summit Unchained #21: Us & Them

Parti Gyle

For beer history geeks these words conjure up images of the great, old breweries of Britain – Barclay Perkins, Bass, Whitbread, Ind Coope, and Allsopp. They give homebrewers tech goosebumps. But for the uninitiated it sounds like an act of festive duplicity.

Parti gyle is a system of getting two beers from one mash. If you aren’t up on the brewing process, the mash consists of steeping grains at a certain temperature – usually somewhere around 150 degrees Fahrenheit – for a period of time. This steeping activates enzymes in the grain that convert the kernels’ starch into simple sugars that yeast can ferment. The resulting sugary liquid is called “wort.”

Once the steeping is done, the wort is run off into the kettle to be boiled. A lot of usable sugar gets left behind in the grains. Typically they are rinsed with hot water, making a thinner wort which is also run to the kettle. But if that thinner wort is diverted to a different kettle, you have the basis for a second beer from the same mash. That’s parti gyle.

In the olden days, English brewers would use this system to make beers of differing strengths. For instance, they might make an X, XX, and XXX version of their pale ale. As many as three gyles would be run off from a particular mash and then the worts containing different amounts of sugar were blended together at different proportions to make the different beers.

Very few breweries still do this. There are a couple of breweries in England, I am told. Fuller’s is one. Anchor Brewing in San Francisco has done it, making their refreshing Small Beer from the second runnings of Old Foghorn Barleywine. Surly’s Damien is made from the second thread of Darkness.

Summit brewer Gabe Smoley has revived the practice for the latest Unchained Series beer Us & Them. This the 21st beer in the series is actually two beers. 1st Thread is an American-style IPA that comes in at 7.2-percent alcohol. 2nd Thread is a session IPA at 4-percent, made from a second gyle of the same mash. The kettle hopping regime is the same. The dry hops are different.

The results are remarkable. Like siblings that grew up in the same family, these are two very distinct beers, but with an underlying quality that ties them together.

Here’s my notes:

1st ThreadUnchained #21: Us & Them 1st Thread
Summit Brewing Company, St. Paul, Minnesota
Style: American IPA
Serving Style: 12 oz. bottle
7.2% ABV
90 IBU

Aroma: Hops lead – juicy melon and tropical fruit. Pineapple, mango. Faint herbal/floral notes. Low, grainy malt with moderate impression of sweetness. Low esters. Low alcohol.

Appearance: Full, creamy, off-white to ivory foam with excellent retention. Dark gold/orange and brilliant.

Flavor: Juicy hops with sturdy supporting malt. Bitterness is high and lingering, but amply supported by medium sweetness. Bitterness comes on stronger mid-palate. Hop flavor is high and juicy – tropical fruit, mango, pineapple, grapefruit, and tangerine. Sprite-like citrus. Malt flavor is low, neutral-grainy, with a faint biscuit character. Finish is off-dry with lingering bitterness and juicy tropical fruit.

Mouthfeel: Medium-full body. Medium carbonation.

Overall Impression: A super-juicy and slightly sweet IPA with restrained bitterness and bursting hop flavor. Perhaps a bit sweet in the finish.

2nd ThreadUnchained #21: Us & Them 2nd Thread
Summit Brewing Company, St. Paul, Minnesota
Style: American Session IPA
Serving Style: 12 oz. bottle
4% ABV
55 IBU

Aroma: Hops dominate. Bright citrus – lime and tangerine. Apricots. Low, neutral-grain malt with light notes of toasted biscuit. Very low impression of sweetness. Low esters.

Appearance: Full, creamy, just off-white head with excellent retention. Medium gold and brilliant.

Flavor: Hops through and through with a low, grainy cushion. Bitterness is high, but smooth. Bright, lemon/lime-citrus hop flavors, almost acidic. Low floral and apricot back notes. Sweetness is very low. Malt has a dry, toasted biscuit character. The finish is very dry with lingering toasted grain, bitterness, and lime citrus.

Mouthfeel: Light body. Medium-high carbonation.

Overall Impression: Light and bright. Most session IPAs have bitterness levels that are too high for their weight. This one has nice balance. 55 IBU in a 4% beer is still bracing, but it isn’t tongue scraping in this beer. The dry, biscuit malt background is reminiscent of an English bitter.

Indeed Let It Ride IPA

I’m continuing my effort to catch up on the backlog. Moving along with the seasonal Let It Ride IPA from Indeed Brewing Company. I’m running low on pithy thoughts to belch out at the moment, so let’s just get right to it.

Here’s my notes:

Indeed Let It Ride IPALet It Ride
Indeed Brewing Company, Minnesota
Style: American IPA
Serving Style: 12 oz. can
6.8% ABV
90 IBU

Aroma: Tropical fruit – apricot, mango, juicy. Herbal mint. Medium garlic chive. Low, floral alcohol. Low impression of sweetness. Background of neutral malt with a hint of toasted cereal.

Appearance: Full, creamy, off-white foam with good retention. Dark amber/red and brilliant.

Flavor: Medium-high bitterness with medium to medium-low malt sweetness underneath. Bitterness becomes resinous midway and lingers into finish. Overtones of citrus and tropical fruit hops – pineapple, lime, melon – with low minty/herbal compliment. A delicate quality to the fruit high notes. Low garlic. Medium-low sweetness. Malt is medium-low with caramel and toasted malt notes. Finish is dry with lingering citrus and resinous bitterness.

Mouthfeel: Medium to medium-full body. Medium carbonation. Some hop astringency.

Overall Impression: Dark for the style and with an unstylistic abundance of caramel malt character. But I actually like that. Bitterness and hop flavor still carry the day. The resinous character of the bitterness becomes harsh midway and just won’t let go. And that garlic. Some hops can throw that flavor. I understand Mosaic is one of them. I seem to be sensitive to that particular sulfur compound, and when I get it, I really get it. I just don’t like the garlic hops. That said, the fruitiness of the hops is delightful. This won’t be a go-to for me necessarily, but still a tasty IPA.

 

Surly Brett Mikkel’s IPA

I have a backlog of beer to write about.

I know that one’s palate is at its best first thing in the morning, but I don’t like to do my tasting during the day. Call me a bad Cicerone (registered trademark). I’ll accept the criticism.

It’s just that I don’t like to dump good beer. I don’t want to drink a whole beer early because it makes me sleepy. I have work to do all day and it’s hard enough to stay awake in the afternoon without that. That means dumping. I already dump a lot of beer just because I open so many bottles when I do a big tasting. I’d like to keep that to a minimum.

The problem is that I’m busy at night. I’m not home to drink it then. There are gigs, events, and relationships to try and maintain. Oh, and roller derby practice. I never drink before I skate. If I take a hit and break a leg, that’s one thing. If I break a leg because I skated drunk, that’s another thing entirely. And shameless plug, the Rollergirls’ championship bout is this Saturday!

And so, I have a backlog of beer to write about.

I’m going to try and make a dent in it.

Todd Haug at Surly Brewing Company has been doing a lot of collaborating of late – mostly it seems with brewers of Scandinavian persuasion. The latest is Brett Mikkel’s IPA, brewed in collaboration with Danish, gypsy brewer Mikkel Bjergsø of Mikkeller fame. We used to get Mikkeller beers in Minnesota. Now we don’t. This collaboration with Surly gives us a chance to get another taste.

Brett Mikkel is an American IPA fermented with that “wild” yeast strain Brettanomyces. Anathema to winemakers – it makes wine taste like poop – Brettanomyces has been embraced by brewers. In beer it does magical things – pineapple, cherries, leather, and barnyard (that’s kind of like poop…but in a good way).

Brett, as it is fondly called, was first isolated in the porters of London. Aged for long periods in large, wooden vats, they came by it naturally. Brett and other critters lived in the wood. Fresh beer was called “mild.” The aged stuff that had seen time in wood was called “stale.” Stale beer was the good stuff. You paid top dollar – or maybe shilling – for it. It’s no wonder brewers of today have brought it back.

Here’s my notes:

Brett Mikkel's IPABrett Mikkel’s IPA
Surly Brewing Company, Minneapolis, MN
Style: American IPA Fermented with Brettanomyces
Serving Style: 750 ml bottle
7.5% ABV

Aroma: Brettanomyces character dominates. Pineapple and barnyard. High phenolic. Medium overtones of citrus and horse urine (but in a good way). Low alcohol. Very low impression of sweetness. Low, neutral-grainy malt.

Appearance: Full, creamy, off-white foam with excellent retention. Deep gold and clear.

Flavor: Medium sweetness with high Brettanomyces character and bitterness. Brett brings pineapple esters and barnyard phenols. Very low electrical fire. Faint impression of acid tartness. Medium-high bitterness, enhanced by phenolic character. Citrus hops give high notes – tangerine, grapefruit slice, and tomato vine. Malt is faint, neutral grain. Finish is dry with lingering bitterness, barnyard phenol, and citrus. As it warms the fruit continues to bloom – juicy pineapple and citrus.

Mouthfeel: Medium body. Medium-high carbonation.

Overall Impression: Brett character comes on strong in this. I love Brett beers, but the phenolic flavors in this bottle are verging on too much. More Brett ester is needed to balance the barnyard. And that comes as it warms, so don’t drink it too cold. I recall the draft pint I had being fruitier. I wonder if the keg and bottle versions have developed differently. I have seen that happen. I do like it though. I’m happily drinking this and would have more.