The session IPA train continues to roll. Smaller versions of America’s favorite beer keep flowing from breweries all over the country. The first Minnesota-brewed example of which I am aware was Summit’s Unchained #12: 100% Organic Ale released in early 2013. Now Roseville-based Bent Brewstillery has jumped on the trend with a new year-round offering called. Moar. Billed as a Scottish Session IPA, the beer delivers a low-test India ale with a decidedly British bent.
I’m a bit hard pressed though to figure out what classifies this as a “session IPA” rather than simply a special/best bitter. The ABV falls within the range for the best bitter style and the IBUs are only four points higher, an amount of extra bitterness that would go undetected by all but the most discriminating palates. In character it’s not too far off from the best bitter description offered by the BJCP. But you know what? Session IPA is a recently made up style anyway, so I’ll play along.
Here’s my notes:
Aroma: Caramel, biscuit and oranges. Fresh. Hops dominate slightly with the character of a freshly peeled orange. Low herbal/minty notes underneath. Toffee and dry-biscuit malt aromatics offer support. No alcohol. Low esters reinforce the orange hops.
Appearance: Medium-light orange/amber with a slight haze. Full head of creamy, white foam with low retention.
Flavor: Hops dominate. Medium-high bitterness rides through from start to finish. Citrus and herbal hop flavors carry over from the aroma, reinforced again by fruity esters to give the impression of freshly peeled orange. Malt offers some sweetness to balance the bitterness, but gives way to a super-dry finish. Flavors of toffee and biscuit linger after swallowing along with bitterness.
Mouthfeel: Medium-light body. Medium-low carbonation. Low astringency.
Overall Impression: Bent brewer Kristen England has done it again. Most session IPAs attempt to deliver IPA-level IBUs in a beer that can barely support them. England has opted instead for balance. The bitterness here is in line with the weight of the beer and the ability of the malt to offer support, making for a more drinkable beer. And malt character hasn’t been forgotten either. Toffee and biscuit flavors do more than just give the hops a place to sit.