Summit Brewing Company held out for almost 30 years. They declined a ride on the über-hopped bandwagon. While everyone else was brewing big, bitter, IPAs and double IPAs (even some who shouldn’t, given their overall mission), Summit held strong. It was only a couple of years ago that they finally relented with the release of Sága. Now, with the eighteenth beer in the Unchained Series they have gone whole hog with a Double IPA.
I’m bored with hops, in case that wasn’t clear. I know all IPAs are not alike, but whenever I taste a new one I can’t help but say to myself, “Yeah, it’s another IPA.” They are not all alike, but they are all so very, very similar. And there are so damn many of them.
But I won’t harsh on Summit too much for entering the fray. It was bound to happen sooner or later. And Hop silo Double IPA is part of the Unchained Series. Brewers can do what they want. And brewer Eric Harper is mixing the style up a bit by combining all English malts with ample dosages of a variety of American hops, including a new one called Lemondrop. Even though double IPA is not my favorite style of beer, I was intrigued and anxious to give it a whirl.
Here’s my notes:
Unchained #18: Hop Silo Double IPA Summit Brewing Company, St. Paul, Minnesota
Style: Double/Imperial IPA
Serving Style: 16 oz. can
Aroma: Hops dominate, but don’t explode from the glass. It’s an herbal/savory hop experience as much as a fruity one. Spearmint and herbs. Tropical fruit – mango and pineapple. A background of garlic chives. Light dry-hopped grassiness. Malt is very slight with a bit of a caramel tinge and a faint impression of sweetness. Alcohol is noticeable.
Appearance: Full, creamy, off-white head with good retention. Medium copper color and brilliant.
Flavor: Flavor follows the aroma but with a stronger malt presence. Hops still dominate. Bitterness is medium-high – relatively easy-drinking for the style. It intensifies as you sit with the beer. Malt sweetness balances well, but doesn’t overpower the bitter. English toffee and toasted biscuit define the malt character. Hop flavors are high with the same savory/fruity quality as the aroma. Herbs, mint, chive, garlic, ripe mango, pineapple, and a background hint of lemon. The finish is semi-dry with lingering bitterness and fruit.
Mouthfeel: Medium body. Low hop astringency. Medium carbonation.
Overall Impression: A moderately intense double IPA. The lingering bitterness has bit of a harsh edge, but isn’t overwhelming. I am particularly sensitive to the garlic and chive character that comes from certain hops – Apollo likely in this case. It’s not a flavor that I care for in beer and unfortunately I pick it up fairly strongly in this one. With the caveat that I’m not a huge fan of the double IPA, I will say that this is not my favorite beer of the Unchained Series. It’s well-enough made, but not to my taste for reasons mentioned. Your mileage may vary.
Your first chance to try Hop Silo will be at Winterfest this Friday and Saturday night at the Union Depot in St. Paul. Apparently there are still tickets available. An official release will be held at the Summit Beer Hall on Saturday, February 28th from 4-9pm. You’ll be able to try the beer and chat with brewer Eric Harper. Further release events will follow all week long at locations throughout the Twin Cities.
The Irish Pale Ale and Double IPA from Carlow Brewing Company are sure to shock many American hopheads. They don’t scrape the taste buds from your tongue. They don’t knock you out with alcohol after just one glass. They are balanced, seek nuanced, and drinkable enough to have many. Both fall at the low end of the scale for alcohol and IBU according to the BJCP guidelines, but who really cares. Isn’t it all about enjoyment?
Here’s my notes:
O’Hara’s Irish Pale Ale Carlow Brewing Company, Carlow, Ireland
Style: “Contemporary Style IPA” English IPA
Serving Style: 11.2 oz. bottle
Aroma: Citrus – orange peel and grapefruit. Earthy. Buttery, English toffee. Low notes of toasty biscuit with orange marmalade.
Appearance: Full head of creamy, off-white foam. Moderate retention. Broke quickly into bigger bubbles. Dark gold to light copper color. Slight haze.
Flavor: Peach and tangerine fruits ride over the top. Bitterness is high, but balanced with the rest of the beer. It doesn’t overwhelm. Bitterness rides through from start to finish. Hop flavors range from grapefruit pith and tangerines to earthy, herbal, and even slightly minty. Resinous. Malt is just underbalanced with the hops and bitterness. Toffee and toasty biscuit profile. English yeast character – butterscotch, orange. Finish is off-dry with lingering citrus and earthy hop flavors and bitterness. Slightly minty.
Mouthfeel: Medium body. Medium to medium-low carbonation. Slight bite of astringency.
Overall Impression: An English leaning IPA, but with the aromatic and flavor twist of citrusy American hops like Amarillo. Low alcohol is in keeping with modern English interpretations of the IPA style.
O’Hara’s Double IPA Carlow Brewing Company, Carlow, Ireland
Style: Double/Imperial IPA
Serving Style: 11.2 oz. bottle
Aroma: Nearly even balance of malt/hop/yeast. Light biscuit and caramel malt. Butterscotch. Hops in balance – herbal, rosemary, mint. English fruitiness. Vaguely orange and toffee. Earthy.
Appearance: Full and dense head of off-white foam with excellent retention. Deep gold and brilliant.
Flavor: Full and rich, but still finishes off-dry. Caramel maltiness with biscuit and stone fruit syrup notes. Light toast. Bitterness is medium to medium-high – low by American standards for DIPA. More English style. Light alcohol sweetness, especially in the finish. Hops are earthy, herbal and orange citrus. Apricot and mango. Butter/butterscotch and English esters. Off-dry finish with lingering bitterness, earth, fruit, and alcohol.
Mouthfeel: Medium-full body. Medium-low carbonation. Low warming. Not astringent.
Overall Impression: Very balanced double IPA. Of course in the American context it falls in the range of a regular IPA in both ABV and IBU. But it’s not brewed for us. It’s made for the Irish pub culture that emphasizes knocking back a few pints. It may be a disappointing DIPA for American consumers, but I definitely prefer it to many American versions.
Carlow Brewing Company’s O’Hara’s Leann Folláin Stout fits into the BJCP category of foreign extra stout. You can think of it as a stronger, try richer version of the Irish dry stout style. As the name might suggest, viagra this type of stout that was originally brewed for export, seek often to tropical countries that were part of the British Empire. The BJCP recognized a fruitier, sweeter “tropical” version and a bitterer, roastier “export” version. Leann Folláin is definitely the latter. The brewery also makes a version of this beer aged for 90 days in Irish whiskey barrels. If you are looking for a St. Patrick’s Day alternative to the standard dry stout, either one might be a good bet.
Here’s my notes:
O’Hara’s Leann Folláin Carlow Brewing Company, Carlow, Ireland
Style: Foreign Extra Stout
Serving Style: 11.2 oz. bottle
Aroma: Bitter chocolate and a hint of dry, black-malt roast. Low herbal hops break through the malt. Low notes of caramel and orange citrus. Earthy – fresh loam.
Flavor: Some roast malt sour comes in the middle and stays to the finish. Dry, roasted-malt character and bitter chocolate give Oreo cookie impression. Subtle dried fruits – golden raisin. Low sweetness, very dry in the finish with attenuation accentuated by dry roast. Finish lingers on flavors of dry, roasted malt. Bitterness is medium to medium-low but with a bite at the end. Low earthy/herbal hop flavor, but very subtle. Licorice.
Mouthfeel: Medium to medium-light body. Surprisingly light for a 6% beer. Medium carbonation. Slight astringency.
Overall Impression: Like a stronger version of an Irish Dry Stout. Less creamy than expected, more dry and roasty like that style. They do call it an “extra Irish stout.” Very drinkable for its weight.
O’Hara’s Barrel Aged Series #4: Leann Folláin Irish Stout Carlow Brewing Company, Carlow, Ireland
Style: Whiskey Barrel Aged Foreign Extra Stout
Serving Style: 750 ml bottle
Aroma: Dark, bittersweet chocolate. Faint hint of dry, black malt roast. Caramel and vanilla. Rich. Irish whiskey character is very subtle, not the intense bourbon of some barrel-aged stouts. Low smoke.
Appearance: Huge, creamy, beige head with excellent retention. Very dark brown, nearly black and opaque. Appears clear. Ruby highlights.
Flavor: Chocolate malt leads the way – bittersweet. Whiskey comes in much fuller than in aroma. Takes over from the chocolate shortly. Whiskey seems almost to be separate from the beer, as if the beer and the whiskey are sitting in my mouth side by side at the same time, but not mixing. This is interesting, not bad. Low acidity – barrel or roast? Light smoke. Whiskey has a sharp edge. Low, acrid, black malt roast add some dryness to the finish. Flavor of whisky lingers after swallowing. Whiskey remains somewhat subtle. Becomes more layered and complex as it warms and the carbonation drops. Some alcohol.
Mouthfeel: Very high carbonation – prickly. Some carbonic bite. Medium-full body, lighter than expected. Not creamy. Light alcohol warming.
Overall Impression: The high carbonation gets in the way. It smoothes out as carbonation wanes. Not a whiskey fan, I appreciate the subtlety of the whiskey character. It adds flavor without feeling like I’m drinking a shot.
I know, case I know. Amateur day, cheap you say. But does it have to be? Just because the rest of the world is crowding the Irish bars getting sloshed on green swill doesn’t mean that the good-beer loving rest of us should dump the holiday altogether. There is good Irish beer out there. Let’s reclaim St. Patrick’s Day!
And by “good Irish beer” I don’t mean Guinness, Harp, Smithwick’s, Murphy’s and all the other usual suspects. There is good craft beer from the Emerald Isle available to us here in the Twin Cities. Some of the best comes from the Carlow Brewing Company in Carlow, Ireland, brewers of the O’hara’s brand beers. If you haven’t had O’hara’s Irish Stout or Irish Red Ale, you haven’t had the real thing. These beers fit the mold of their respective styles, but are so much more flavorful than those from the bigger brewers that they almost seem like totally different things. Although I do have a couple of others that I turn to on occasion, if I am going to pour an Irish stout or red at a tasting event, it will more than likely be O’hara’s.
Founded in 1996 by brothers Seamus and Eamonn O’hara, Carlow is one of the pioneers of a rapidly expanding craft beer movement in Ireland. Where there were once only three or four brand available in any Irish pub, there are now a bevy of craft brands competing for tap space and winning converts to the cause.
Image from beerbloggersconference.org
A while back I had the opportunity to chat with Seamus O’hara over lunch at The Local. We talked about the brewery, but also about the state of craft beer in Ireland. As we went I was continually reminded of the state of craft beer in Minnesota and the Upper-Midwest region in general. Both are experiencing a rapid expansion based on education, festivals, and an evolving consumer palate. Both are seeing increasing pressure from bigger breweries whose market they are chipping away. It was fascinating to see how small breweries over there are coping with similar issues as those faced over here.
What follows is an edited transcription of that interview. It’s long, I know. But I found the perspective interesting. I remain committed to long-form journalism to tell the stories of beer and the beer industry. And come on, have our attention spans really gotten so short? I’ll follow up the interview over the next couple of days with tasting notes of different O’hara’s beers.
I’ve talked to a few folks from Ireland and I get varying opinions and attitudes towards Irish themed American bars.
So you got their opinions, you don’t need mine. Some of them are great, some of them are a bit contrived. It’s great that the Irish bar is a thing and that it’s out there. When you go in to chat with the owners they are so on top of their culture and history that they almost put you to shame. It’s only when you live abroad that you start to reflect on your culture and where you come from and all that. Certainly the first few times I came over to America with our beer, I’d go to Chicago or Boston and meet some of the people who had been over here for a long time or who were second or third generation and definitely I felt a little put to shame. I need to go home and educate myself. So with those guys it wasn’t contrived. It was really authentic. But also in some ways a kind of historic reflection, because Irish pubs have moved on. So it’s like an impression of an Irish pub from years gone by. But it’s always interesting.
Let’s get to the brewery. Give me some background. How did you come to running a brewery?
Actually my background is in biotech. As part of that we studied brewing and we had a pilot brewing plant in college. When I graduated I went to work in pharmaceutical biotech, but I was also an active homebrewer and just got into making beer and wine and all sorts of stuff. But it was funny, when I went to work in pharmaceuticals I was working abroad, initially in the UK, and that was the first time I got introduced to all the beers and cask ales. I kind of really got into it and really loved going to the bars for different guest beers each weekend. Three years later or so I moved back to Ireland and it was almost a shock to the system. I didn’t realize that we had such a limited selection – like the same three or four products in every pub in the country. So over a couple of years I kind of got the idea about maybe setting up a brewery. I got inspiration from American craft brewing that you can do it. You can set up a small brewery. It’s not just for the big guys. So that’s where the idea came from. Eventually myself and my brother just got together and worked out a plan. In 1996 basically, we set up a company and went about looking for a building and equipment. We raised a small amount of money from friends and family and the first products came on the market in 1998. I kept another job. It was kind of part time. We couldn’t afford to be full time. But it’s been great over the last three or four years to be full time. And we’ve had a lot of growth over the last three or four years.
You just alluded to this, but over here Ireland is known for a good pub culture, but not so much a good beer culture. So what gave you the idea that starting a small, craft brewery in Ireland was a good idea?
To be honest, looking back we didn’t really fully appreciate that fact. I suppose we were kind of a little bit naive. We kind of got excited ourselves about beer and thought that once people tasted this and got introduced to different beers they were going to be as excited as we were. But it’s not as straightforward as that. One of the reasons we started exporting as a relatively young company was for our survival. As we gradually grew our business in the local market we had other avenues of business. But I think over time the Irish palate has developed in terms of different beers. There are a lot more import beers now and a lot more local craft beers. But to be really honest I think Irish craft is about one percent of the market. Three years ago we were about half a percent of the market, so a lot of it has happened in the Irish market over the last three or four years. Before that it was kind of more specialist kinds of pubs. But now about 120 bars in Dublin have our beers on draft. I think there’s a total of 600 bars in Dublin, so it’s a good percentage. And there are other craft breweries out there as well, so craft has now kind of got a profile.
Craft brewing in Ireland is not something that we really think about over here. I don’t think I even knew it existed except for a couple of breweries like your own. Describe the craft beer scene there.
When we started there was kind of a first wave of breweries around the same time. There were up to about eight small breweries back in the late 90s. But we all had the same issues. Not only were there only the same beers in every pub, but because there had never been small breweries, none of the infrastructure was there for distribution. You couldn’t plug into a distributor. There was no line cleaning. You had to do everything yourself. So it was a challenge. From that time there are only three survivors, I think. But then there was a change in excise law in the early 2000s to allow an excise break for small breweries and that kind of helped the viability of the business. Bringing it up to date, one of the other hats I wear is that I’m involved in running craft beer festivals in Ireland. We started that business in 2011. Because there were so few opportunities to get craft beer out there we set up our own festivals. The first year we did it we had twelve breweries. The second year we had 16. The third year was 23. This year we think we’ll have 35. So there’s been quite an increase. It really has taken off in the last two or three years. It’s a recognized thing and category. Bar staff know about it. Pub owners know about it. It’s kind of opened up. It’s a really interesting time.
So obviously the Irish palate has developed.
Hugely, yeah. It was always progressing, but maybe it just gets over a critical mass and enough people are talking to enough people and suddenly it accelerates. And I think things like Twitter and Facebook helps get the word out. It’s that word of mouth thing that kind of accelerated it. The other key thing that happened in Ireland is that we had a steep recession that also hit the pub business. Something like a pub per day closed down in Ireland over the last five years. Prior to that they were all busy. It didn’t matter what they served. Then they went through a stage where they were saying, “Hang on a second. I’m losing business here. I need to look at my offering, my customers, and what they want.” They were certainly much more receptive. You could go in and talk about “what might it do for me?” So there was just a total mindset change in the bar business as well. I think that was the big catalyst.
In the early days, aside from the fact that there were only a few major brands, were there other things missing in the Irish beer scene that you wanted to fill in?
Definitely. At that time I was interested in any sort of wheat beer. Like American wheat ale type products. At the same time we were very interested in the Irish beer styles, which we kind of viewed as having been kind of watered down over the years. They’d become a bit insipid and dumbed down for the mass market. We wanted to bring the flavor back into the Irish beer styles. So we had kind of a twin thing. That’s why when we started out we started with a stout and a red and a wheat beer.
You’ve now got a double IPA.
Double IPA is about a year old. Again it’s a sign of how the market is developing in Ireland that people are into hoppier beers and are willing to drink a higher ABV beer. Our double IPA is still at the lower end of the ABV range for double IPAs. Again, it’s just our kind of pub culture in Ireland. That kind of pub culture, which is about drinking pints and having a good long night out. Plus we did some barrel aging. We got some whiskey barrels. We’ve done our extra stout Leann Folláin in Bushmills whiskey barrels. And we’ve done some seasonals. We just had a winter seasonal that was just kind of a spiced amber ale. We just brought out an amber ale called Amber Adventure, which we’re using southern hemisphere hops. We call it Amber Adventure because we’re going to play with hops and have an adventure with hops. For St. Patrick’s did a collaboration with some Polish brewers. We have an oatmeal stout that has polish hops and Irish malt. We’re really happy with that. That’s our first collaboration, so we’re kind of looking at those things as well. We’ve expanded our capacity a bit over the years. We’ve added more tanks a couple of times and we just have some more coming again. We’re keeping a bit behind the curve for our needs in terms of capacity, but where we were much more restricted previously, now were doing new beers. We’re doing seasonals. We can do collaborations.
So I am struck by how similar this all sounds to the American beer scene right now; the rapid expansion, continually coming up with new products. Part of that here is that breweries have to keep themselves front and center in the minds of serial drinkers, people who don’t have any brand loyalty, so they have to keep bringing out new things. Is that the same in Ireland?
That’s not really my driver to be honest. I’m a bit scared by that. For us it was more these are the things we wanted to do. We had a kind of a backlog of things we wanted to do in terms of product styles. But the craft beer consumer in Ireland is learning from America as well. There is a demand for new stuff and a little bit of rotation in the bars, but not as much as over here. I’m hoping we can get a balance. Honestly just from the business point of view when there is so much rotation and so much new things it’s hard to sustain that. I’m hoping we can manage it.
I don’t think it’s realistic, it’s just that is the state of the market here right now.
I think the Irish beer consumer as well, they like to try different beers, but they do tend to get one and stick with it. Maybe for what they buy to take home they are more adventurous and try new things, but a good 50 to 60 percent of beer consumption is still on-premise, so people tend to have a bit of a go-to beer at that end. So I don’t see it getting as bad as here, at least in the short term. But it probably will eventually.
Brand loyalty seems stronger in Ireland. I was doing a private party at a client’s house and they had some guests over from Ireland. I was pouring your Irish Stout, because that’s the one I typically pour. I said that it was more dimensional in flavor than Guinness and mentioned that I’m not a huge Guinness fan. Boy, I thought I was going to get killed for a second.
To be honest, Guinness is a huge success in Ireland. It’s one of these things that that kind of brand strength is out there. It’s one of the things that we’re up against. If we can get that kind of brand loyalty closer to our products that would be great. That’s part of what we’re trying to do in Ireland is educate. To say there is more out there. Try something different.
So how do you go about educating consumers?
We try to start with the bar staff. We go in and we taste one of our beers and give them some key information about the products. Get them kind of interested in it. We always invite them to come do tours of our brewery. It’s that kind of face-to-face, point of sale type thing. Also, the Grand Beer Festival. It’s good to mention that. That started in September 2011. I do kind of trace back a big jump in craft beer sales to around the same time. The festival has grown. We had 3000 people the first year. 6000 the second year. 10,000 the third year. But I think definitely it’s a case of one beer fan dragging his three mates along. I think the same thing happened with bar owners and bar managers. When you see 10,000 people in a big hall all enjoying this craft beer in a great atmosphere and a nice quality crowd, I think the feedback from the bar owners was, “Okay, I need to look at this harder because that’s the kind of audience I want in my pub.” And then we do sampling for customers as well. A lot of media sources in Ireland have been interested in the sector. We’ve got a lot of good PR. A lot of good online stuff as well, with beer bloggers kind of generally spreading the word. It’s those kind of things. I do think it’s one of the key things to grow the market.
What’s the situation with craft beer bars in Ireland?
There’s a few craft beer bars in Dublin. There’s probably five pubs now in Dublin that wouldn’t serve any Heineken or a Guinness. None of the big brands. Then there’s another layer of maybe 20 that would have fairly significant craft beer offerings. Most of the pubs that we would be in would have maybe three or four craft beer lines, which is kind of one of the challenges, because most Irish pubs don’t have a lot of beer lines. So as a craft brewer you’re fighting over a small number of lines. Molson Coors and a couple of other big companies are trying to target the same lines. So it is a challenge. But I think the bars that have focused on craft have been quite successful. So that’s going to bring more people to it. You know, I could see some people start adding more lines, but it’s still the early days in that regard.
I just keep being struck by how familiar all of this sounds to me.
Yeah. But I think familiar as in how recently. We’re probably ten or fifteen years behind. But it probably won’t take us ten or fifteen years to get there. We’re just starting, but it will probably accelerate. We don’t have any sour beer breweries for example. There’s nothing like the range and the depth of things going on. But we’re very happy with the way it’s going in Ireland right now. We’re on a wave. We hope that wave keeps going, moving forward, you know. I’m always concerned about what sort of backlash or activity the big breweries will come up with to try to keep us down, but you know, we’ll just have to deal with it.
We’re seeing things like that here. Are you seeing this kind of thing with the big breweries over there?
Yeah. But look, the genie is out of the bottle at this point. When you drink craft beer you can’t go back to drinking a mainstream beer. The market we have now, they can’t get it back. And there is growth there as people talk and taste. There will be short term setbacks, you know. A certain dealing gets done and our beers are out. And the big guys bring out their own kind of craft beer – imitations or whatever, products to position in that space. So I would say, I hope we have enough momentum. My belief is that we’re not here for the short term. We’ve had our ups and downs. We’re here for the long term.
When Minneapolis Town Hall Brewery got its first barrel in 2000, see barrel aging of beer was not yet the thing that it is now. Brewmaster Mike Hoops had heard rumblings at a Craft Brewers Conference about this crazy thing that some breweries were doing with their beers – putting them in used barrels. The result was an almost magical fusion of beer, viagra barrel, and booze. Hoops wanted in. A Jack Daniels barrel was obtained and Czar Jack was born.
As barrel-aging has expanded nationally, the Town Hall barrel program has expanded along with it. One barrel became several. Even more were added when additional cellar space opened up after the recent renovation. The barrel program is Mike Hoops’ baby. These are the beers of which he is most proud. In 2009 he got the chance to really show them off when they held the first Barrel Aged Week, now an annual event.
Hoops and crew go to the distilleries themselves to pick up barrels, creating relationships with distillers that help to insure they get the barrels they want in a world where used barrels are becoming scarcer. Even with these relationships he has concerns about getting some of the barrels they have used for many years.
This year’s Barrel Aged Week kicks off tonight at 5pm. It will include nine beer releases over six days, ending on Saturday the 21st. Whether you go one day or every day, these barrel aged beers are worth checking out.
Tonight’s release is Manhattan Reserve, a cherry grand cru aged in Woodford Reserve barrels. Grand cru is a nebulous term that doesn’t really correspond to any actual beer style. Every brewery’s grand cru is unique. For Mike Hoops the term just refers to the beer that a brewery views at its “celebratory” brew. The base beer for Manhattan Reserve has been brewed at Town Hall for around ten years. It’s a Belgian style beer with plenty of fermentation-derived fruit and spice. Tart cherries come through strongly in both the flavor and aroma, boosted by apple and orange notes and a touch of acidity. Caramel, vanilla, and bourbon offers a sweet counterpart. Effervescent carbonation and peppery spice complete the picture.
Two of my favorites will hit the taps on Saturday. Brown Label Belgian Bruin is a maple brown ale fermented with Belgian yeast and aged in a Woodford Reserve barrel. Big chocolate notes lead, accompanied by dark fruits like plums, prunes, and cherries. A low balsamic acidity brings to mind a Flanders Oud Bruin. Vanilla, oak, and subtle spicy note like cinnamon are in there too. Delicious.
Duke of Wallonia is an imperial witbier aged in a red wine barrel. This is a vinous beer with an interesting juxtaposition of lemony tartness and darker, red wine fruit. Coriander comes through loud and clear, but doesn’t get soapy or vegetal. Orange peel is subtler, but still adds some character.
I’m told the “brewers’ choice” beer will be released on Tuesday night. Foolish Angel is aged in Angel’s Envy barrels, a new distillery partner as of this year. I didn’t get to sample this one, but it is described as a “massively malty” and “beautifully smooth” Belgian quadrupel.
The barrel-aged beers are being sold this year in the new 750 ml growlers. This should allow for folks to get more than one brand to take home. Pre-sale took place on Sunday, February 8th, but a certain number of growlers have been reserved for purchase through the week. If you buy a glass of a particular beer in the brewpub, you will be given the option to purchase a growler of that same beer as long as supplies last.
A lot of people like to cellar these beers, some for a number of years. That is of course your decision, but I would suggest that growlers are not the best container for further aging of beer. They are not optimally designed to limit exposure to oxygen. Remember also that these beers are already well over a year old. They have already been aged. According to Hoops, “We’re releasing [these beers] when we’re pleased with how they are going to be received by consumers.” I say buy it and drink it. A beer not consumed is a beer wasted.
Daily beer released are at 5pm Monday through Friday. Saturday will have releases at 11am and 3pm.
Aside from beer there are three other beverages that I drink frequently. Water (I drink a lot of water), malady coffee, health and tea. After my two early-morning, illness caffeine-kick cups of coffee I drink cup after cup of tea all day long. Earl Grey, English breakfast, Lapsang Souchong, peppermint, fruity herbal teas, I drink them all. I’m particularly fond of green tea. I love the herbal/nutty/fruity flavor blend of a well-brewed cup of good green tea.
When I received a bottle of Japanese Green Tea IPA from Stone Brewing Co. I was naturally excited. Not necessarily about the IPA part, that’s not my thing. But I could make myself imagine how the fruity and spicy flavors of hops might meld with those of the tea. I didn’t read the bottle or the press release too carefully before digging in. As I sipped I thought, “This seems a little thick and sweet for an IPA. How un-Stone-like.” After about a glass and a half the light headedness I was feeling led me to take a closer look. It was only then that I realized I wasn’t drinking a 7% IPA, but a 10% double IPA. I drank the rest. I wasn’t going anywhere that evening.
Japanese Green Tea IPA is a re-issue of a 2011 collaboration project with Japan-based Baird Brewing Company and Ishii Brewing Co. from Guam. It’s a bit stronger this time around than the first and they have subbed out some of the hops. With five different hop varieties in this beer you are unlikely to notice that small change.
So would this beer tantalize my tea-loving taste buds?
Here’s my notes.
Japanese Green Tea IPA Stone Brewing Co. Escondido, California
Style: Double IPA
Serving Style: 22 oz. bottle
Aroma: Low biscuit and pils-like sweetness. Moderate tropical fruit hops. Floral and herbal overtones. Nutty/herbal green tea character comes through clearly. Low notes of vanilla/caramel reminding me of crème brulee.
Appearance: Full, creamy, white head with excellent retention. Dark golden and brilliantly clear.
Flavor: Bitterness is high and lingering. It is backed up by medium malt sweetness mid-palate, shaped by that same crème brulee character from the aroma. Floral, perfume, and tropical fruit flavors like mango, pineapple and mandarin orange are in abundance. Nutty/floral green tea is clear. Faint notes of lemon. The early sweetness gives way to a just-off-dry finish with lingering bitterness and fruit.
Mouthfeel: Medium to medium-full body. Medium carbonation. Low hop astringency.
Overall Impression: This is a big beer with many layers of complexity. For the first few sips the tea and hop flavors didn’t quite meld, but as it warmed it all coalesced into something very nice. Comes off a little bit syrupy in the middle, but the dryness of the finish mediates that.
If you went to a restaurant and your food was served to you on a dirty plate, sicknessed would you eat it? Whether you know it or not, viagra 60mg you are being served beer in dirty glassware all the time. Well, check maybe not actually dirty, but not as clean as it should be.
Introducing the concept of “beer clean.” A beer clean glass is one that is totally free of any residual cleaning products, oils, food residue, and lipstick; anything that will impact on the quality of the beer poured into it. Water will sheet on the inside of a beer clean glass instead of forming droplets. The sides of a beer clean glass will be free of bubbles when filled with beer. Where bubbles cling, there is soil. A beer clean glass will allow the formation of a firm and fluffy head and result in rings of “Belgian lace” with each sip of beer.
Unfortunately, many establishments don’t clean their glassware properly. Detergents and oils destroy beer foam and leave nucleation points for CO2 that will cause beer to lose its fizz more quickly.
This common problem was the inspiration for the MNCleanPint campaign. The idea is to reward those places that serve beer in a properly cleaned glass. For all off this month, if you drink a beer that leaves that lovely lace down the side of the glass take a picture of it, tweet it out with the hashtag #MNCleanPint. Be sure to mention where you are. The bar or restaurant that gets the most mentions wins the title of “Cleanest Pint in Minnesota.”
There are plenty of prizes for those who tweet as well, such as Cicerone training and tests, a $100 bar tab, and a home kegerator kit. These will be awarded during a celebration at the winning establishment! We will also be giving away beer glassware and all kinds of other prizes throughout the month so post frequently.