Category: Beer Tasting Notes

Cloudwater DIPA v4

Cloudwater: DIPA v4 (England: IIPA: 9% ABV)

Visual: Just slightly hazy yellow to peach skin. Good carbonation. Massive white fluffy head.

Nose: Resinous. Peach. Quite clean. Pine cones. Light cannabis. Dried banana. Vanilla. Bran flakes.

Body: Peach. Nice bitter kick – moderate but there. Juicy. Good hop feel. Passion fruit and kumquat. Dried fruit. Thick. Brown bread. Slightly peppery. Yeasty. Peach syrup. Resinous.

Finish: Fluffy hop character. Slightly dry. All bran. Moderate bitterness. Hop oils. Palma violets. Passion fruit. Kiwi. Yeasty feel. Peppery.

Conclusion: This is definitely the dried fruit side of the double IPA. I mean it is fruity as heck, and laid over a quite dry base, but the fruit all comes in just slightly dried with that. It is just slightly parching rather than refreshing. Until I try the v5 I can’t say if this is due to the dry hopping being done during fermentation or if it just the base character of the beer. I’m looking forwards to finding out. This does feel pretty yeasty itself though, with a touch of Belgian feeling funkyness and alight peppery character. Nothing too obtrusive, just a nice feel.

With that I find it enjoyable in the flavours, definitely well done there, but just slightly cloying. It doesn’t make it bad, just different, which is oft appreciated. However it does make it far less refreshing as an IPA, resulting in a beer which is definitely better having as just a one in a session rather than repeat visits.

The flavour range is the best part, with the fruit emphasised and the malt body mostly out of the way. The bitterness is nicely pitched, present in a hop oil and resinous way that is present, but far from overly harsh. It matches the more dry and cloying fruit notes well.

So a slightly funky beer, the peppery notes and slight palma violets bring to mind the more noble hops, and matched with a quite resinous and slightly cloying IPA. Thick and definitely set for slow drinking. For me, I generally would prefer a slightly cleaner take on the fruit going forwards, really let it shine out of the beer. However I have enjoyed this different take on it. Let’s bring on v5 and see how it compares.

Background: Something a bit unusual here. I had tried DIPA v3, though from feedback I have got my experience was not similar to most drinkers so I may have got a tad yeast infected or something beer. Anyway, even with that it wasn’t too bad so when I saw v4 and v5 come out I thought I would give them a go. The two versions came out side by side as they are mostly the same beer, with the difference being V4 is dry hopped during fermentation, v5 is dry hopped after fermentation which will alter how the elements interact. Very interesting. The official advice is to drink half of one, half of the other, then mix the two and try that. Whichever is the preferred one will be used as the template for v6. My alcohol tolerance these days is sod all, and my taste-buds would probably get confused, so I did not do that. instead I drank v4 one day, and v5 the next, so I still had a clear memory of what they were like. Grabbed from Independent Spirit – these were very small batch due to their experimental nature, so I was very happy to get hold of a bottle of each. Drunk in the insane current heat while listening to the haunting David Bowie: Black Star album.

Wild Beer Co Pogo

Wild Beer Co: Pogo (England: American Pale Ale: 4.1% ABV)

Visual: Pale yellow to grain. Large carbonation. Clear body. Massive white bubbled mound head.

Nose: Passion fruit. Guava. Very fresh. Orange juice. Crisp hops. Pineapple. Light lemon sorbet.

Body: Orange juice. Fluffy hop feel. Dry passion fruit. Guava juice. Low bitterness backing. Mandarin orange.

Finish: Mild hop character. Low bitterness. Light squeezed orange. Slight sour cloying character.

Conclusion: I’m just listing the special ingredients here, aren’t I? Basically there is lots of fruit in it, resulting in fruit flavours, delivered in a fruit juice kind of fashion, along with a light hop character. The main malt beer body itself seems to keep itself to a just slightly dry and refreshing character – I’m getting nearly nothing of the malt flavours in this. The malt seems to just give some mouthfeel then gets out of the way to let the special ingredients and hops do the work instead.

The special ingredients and hops do work well together, giving fresh and real feeling fruitiness. There is, at the end, an odd interaction between the hops and the fruit that gives a slight bitter sour character to it on the way out. A cloying twist that makes it seem like a much more savoury end point.

So, a mix of bright fruit and slight cloying hops – pretty satisfying, pretty easy drinking, a nicely dry body against the fresh fruit. Not as stand out bright fruitiness as some, but still pretty evident.

Pretty solid, in the end it is pretty much what the ingredients describe, and delivered competently. Nicely enjoyable, but not surprising – a solid, just above session abv beer, that hits very much in the middle flavour wise for a session beer.

Background: Yeah, I pretty much grab as many of the Wild Beer Co beers as I can get my hands on. This one grabbed, unusually enough, from Independent Spirit. It is a pale ale made with Orange, Guava, Passion fruit, Wheat and lactose. So a fairly non standard set. Drunk while listening to Godspeed You!Black Emperor again. This time “Lift Your Skinny Fists Like Antennas To Heaven” – it is good background drinking music.

Omnipollo Noa Pecan Mud Imperial Stout

Omnipollo: Noa Pecan Mud Imperial Stout (Sweden: Imperial Stout: 11% ABV)

Visual: Black. Still. Dark caramel rim of a head, and some small suds over the main body. Leaves a viscous sheen in its wake.

Nose: Massive dry roasted nuts. Pecan pie. Brown sugar. Milk chocolate and chocolate fondue. Fudge. Madeira cake. Custard.

Body: Moderate milky coffee. Pecans. Bitter cocoa and milk chocolate mix. Light choc orange. Sherry trifle. Creamy. Vanilla ice cream

Finish: Milky chocolate. Pecans. Fudge. Creamy. Bready notes. Bitter cocoa. Rum and raisins ice cream. Nutty.

Conclusion: Big imperial stout time again! Oh, how I have missed you. This one opens up big with an aroma that just booms nuts – both pecan and dry roasted. Initially it is an all nut assault that slowly slides out into chocolate and Madeira notes at warmth opens it up. Good start.

The first sip didn’t impress quite as much, it took a few seconds to get going. It was never empty but there was a moment where it was more just feeling the texture rather than tasting the flavour. It wasn’t until the second sip that I really started getting more than that. It is worth the wait though – that pecan and chocolate style comes through – initially light then building to an intensity to match the aroma. The flavours progress interestingly as well. Initially big and creamy, as it warms it becomes drier in the pecan notes and a slight chalky backing grounds it and stops the sweetness from becoming sickly.

The finish takes all that and adds a little bit of rum and raisin sweetness, matched by the aforementioned light chalkiness, giving a little twist on the way out. This however is only a small overview, as the notes above attest there are lots of subtle complexities to find in here.

So, this is big and sweet, booming and nutty that makes for a savoury contrast, all complemented by side notes that fill in the Pecan Mud Pie imagery excellently. The only thing that stops this being one of my favourites is the strength of competition in the Imperial Stout range. That is it. On like for like comparisons this is far better than Genghis Pecan, and so stands out as the top of these sweet yet savoury touched Imperial Stouts. So, very good job, good quality, and because of the pecans a bit different. A good package all round.

Background: Had a hard time finding the name for this, it is only written on the back of the bottle and was partly smudged away. Yes the big smily face of this is what caught my attention, the promise of a pecan mud stout what made me buy it. This was another one grabbed from Independent Spirit. Drunk while listening to Alleujah! Don’t Bend! Ascend! By Godspeed You! Black Emperor. I had been playing Dark Souls for the first time during the day, and after dealing with that brutal difficulty I needed good music and beer to relax. That game does not hold your hand at all.

Mad Hatter Hold Yr Plums

Mad Hatter: Hold Yr Plums (England: Sour Ale: 5.3% ABV)

Visual: Hazy yellow. Massive yellowed head. Massive carbonation. Head keeps rising slowly long after being poured.

Nose: Soft yogurt. Custard cream biscuits. Plums. Gentle overall.

Body: Tart plums. Smooth character. Fig rolls. Vanilla sweetness. Sugar dusting. Tart apples. Slightly acidic. Vanilla toffee and fudge mix. Refreshing, slightly creamy. Herbs, not sure which, possibly sage like.

Finish: White bread. Fluffy feel, Tart apples. Tart plums. Raspberry. Creamy.

Conclusion: This is an oddly satisfying and gentle beer. Ok, the surprise is more the gentle than the satisfying, bit the satisfying is definitely nice to have. Anyway, yes this is tart, but not harsh at all for a sour. It is also very energetic. I poured it, then rapidly sipped off the rising froth to prevent it over pouring. Stopped, took a photo. Sipped again. Started taking notes. About a minute later I noticed it was still slowly rising and threatening to overflow. The head just seems to not want to stop rising, just slowly and steadily rise on forever.

Anyway, as mentioned before this is tart but in a soft and refreshing fashion. It is even slightly creamy in a way that is in phase with an almost, but not quite traditional vanilla toffee malt backdrop, just delivered in a tarter style. The subtle herbs here add a lovely mild spice to the middle. However, let us face it, that is not what you are wondering about with this beer. You are wondering how much this beer lets me hold its plums and how good it felt.

Yeah, it has a nice package of plums. Soft, but definitely the point of this beer. With the sweetness it can come across kinda fig roll like, but generally it is very evident for what it is and matches well against the soft body. Just deliciously drinkable dark fruit.

This is the polar opposite of those ultra dry acidic sours that are popular these days, but that isn’t said as a bad thing. It is a wonderful summer refresher, showing that you can deliver those with the darker end of the fruit scale.

Sweet, tart fruity, and with good use of the herb. Simple, summery and enjoyable. I approve.

Background: This also seems to exist as “Hold Your Plums”, just to confuse the naming convention. As demonstrated by the photo, this, eclectic spelling version does exist. Honest. This is a sour ale made with plums, rose petals, and damson. Grabbed from Independent Spirit, this one had been tempting me for a while because of its unusual nature, and I finally picked it up. Went back to some metal for listening to while drinking this one – Lamb Of God – Ashes Of The Wake. Good old angry scream music. Also I once did “Laid To Rest” on karaoke in Japan. Nearly did my throat in with the metal growl. Well worth it.

Birrificio Del Ducato La Luna Rossa Cuvee 2014

Birrificio Del Ducato: La Luna Rossa: Cuvee 2014 (Italy: Wild Ale: 8% AVC)

Visual: Deep mauve to tomato juice red. Very cloudy body and virtually no head.

Nose: Black-cherry yogurt. Light wood notes. Very clean. Red cherries. Tart apples.

Body: Tart apples. Vinegar touch. Tart raspberries. Black cherries. Mild wood. Sour lemons. Tomato juice. Acidic at back of the throat.

Finish: Tart apples and cider. Tart raspberries. Sour sweets. Lemon juice. Tomatoes. Robust black cherry. Raspberries.

Conclusion: Nothing about this beer is as I expected. It pours dark, like cloudy fruit juice, rather than the bright red clear beer that I expected. Its acidic aroma and tastes are delivered remarkably cleanly, without a lot of the holographic like shimmering flavours you tend to get with sour beers. The actual flavour and impression on the eye can tend towards a form of tart tomato juice as much as the more expected cherries. I was not expecting tomato flavours in this, let me tell you that. Even when you get cherries it tends towards black-cherries and delivers it with raspberry like tartness. So, yeah, not in any way what I expected.

Also, this seems to be influenced by Rodenbach Grand Cru, in that it can be vinegar touched levels of sour at times, though, again, without those holographic flavour notes of that beer. I feel like I should be comparing it to Rodenbach Caractere Rouge, as it keeps that vinegar roughness, which that beer did not, but this does not match that beer’s complexity, so despite similarities of fruit, and Rodenbach character they are not as alike as you would think.

It is a bit of a half and half beer for me. I respect the utter cleanness of flavour it delivers without losing the sour intensity, but I am disappointed that it does not bring with it an equivalent complexity beer. Also, tomato notes are really not my thing, so I could do without that aspect of it.

I would call it a clever beer, but not a good one for me. Without those tomato flavours I think I would have had fun with it, but they just seem to intrude into what is good with the beer. So, overall I can’t get into it despite its impressively brutal sour character.

Background: Ok, I don’t speak any Italian I am afraid to say, so had to google for what this one was. So apparently it is a mix of a new beer fermented in barrels for two years then Morello cherries added to it, with Ultima Luna which is a Barley Wine matured in Amarone (Dry red wine) barrels with cherries, and some young beer. Ok, unusual. This was grabbed from Independent Spirit and is the 11th of 200 bottles.

Stone Enjoy After 07.04.16 Brett IPA 4th Edition

Stone: Enjoy After 07.04.16 Brett IPA: 4th Edition (USA: IPA: 7% ABV)

Visual: Pale yellow. Massive carbonation. Massive white bubbled head that mounds up and is long lasting, leaving suds when it finally goes.

Nose: Muesli. Lightly tart. Sour lemon. Peppery. Mild peach.

Body: Bitter. Peppery. Apricot. Muesli. Dried raisins. Moderate thick character. If sipped the head is exceptionally bitter. Tangy, yet cloying.

Finish: Very dry. Dried apricot. Peppery. Muesli. Very bitter hop character. Lemon cakes. Funky. Golden syrup cakes. Earthy hops.

Conclusion: You know, this has a few distinguishing characteristics 1) When looked at, this looks carbonated as hell, yet you don’t feel it on the tongue B) This is dry as heck and ɸ) It is pretty bitter, or, if you actually drink a big gulp of the head, very fucking bitter.

Taste wise it leans towards the earthier, and more rustic end of the saison style, backup up by what feels like a big British bitter earthy hop character by the bucket, attenuated to within an inch of its like, then graced with some fruitier hops to subtly flavour the body.

So, it is very earthy, very peppery, mildly tart and quite funky – you can really feel that fluffy bitter popcorn effect of the brett as it fills your mouth. There is some fruitiness but it doesn’t lean towards any of the expectations you would have of an American style IPA. As mentioned, the bitter hops feel much closer to the British IPA, but the very dry desiccating body does not feel like one that would originate from our shores.

It is always fairly punishing with the bitterness, there is little sweetness to contrast or match it. When the beer was cool I felt that the peppery and earthy character was too prominent and I didn’t really like the beer like that. Warmer you do finally get a touch of sweet balance and freshness mid body – the finish is still a punishing ride, but that soft peach and apricot just gives you some release mid body. The main body becomes creamier as well, still dry, but no longer punishing so.

Had just slightly cool instead of chilled then it is a nice mix of the aforementioned styles – though I will say that while 750ml bottles were a good pick for letting the beer age, for drinking I would recommend sharing the bottle lest that very dry character become annoying by the end. So, a nice beer, but not really worth the amount of time you had to put into ageing it for the result – in the end it is an interesting experiment and an interesting beer, but more so interesting than excellent. Still, it is different to a lot of what is around and I do applaud the ingenuity. In the end feels more like a highly hopped saison than an actual aged IPA, but still distinct enough in what it is.

Background: Drunk 07/07/2016, and not just to prevent transatlantic date confusion. The date on the bottle is American style, so would be 04/07/2016 by UK style. So, yeah, a Brett imbued IPA designed for ageing to at least the date on the bottle before drinking. Which is very unusual for an IPA. I grabbed this back when I was in Canada, and brought it back with me, holding it for over half a year before finally drinking. Then about a month before I drink it, the exact same age stamped one turns up in Independent Spirit. So I could have saved myself a lot of pain. Damnit. Ah well, grab rare beers when you can, you can’t always plan on them arriving again after. Anyway, took care of this temperature wise best I could during the ageing, which, since I don’t have a cellar, is probably less care than it should have. Ah well, ya do your best. Drunk while listening to Clonic Earth by Valerio Tricoli, a weird set of tracks I found out about via Warren Ellis’ twitter.

Brewdog #Mashtag 16

Brewdog: #Mashtag 16 (Scotland: IIPA: 10.5% ABV)

Visual: Clear gold with a moderate off white creamy bubbled head.

Nose: Cherry pocked biscuits. Thick hops. Pineapple. Both bitter and fresh. Pine needles. Light sulphur. Thick and musky. Heather.

Body: Clear cherries. Vanilla toffee. White grapes. Good hops and bitterness. Pineapple. Slight golden syrup. Moderate thick texture. Custard. Malt drinks.

Finish: Fudge. Light glacier cherries. Chocolate malt drinks. Custard. Golden Grahams. Good hop character and bitterness. Grapes. Resinous.

Conclusion: Ok, I can admit when I was wrong. I can take the high road and admit my mistakes. Which is my way of saying that I voted against every choice in every category that won this years online poll to decide which beer to brew. So, yeah, this is freaking lovely.

It feels like a raw, big hopped, musty and thick textured beer with good bitterness and a just noticeable alcohol character that makes you aware of it, but doesn't break the smoothness. With the fruity hop character it has, and that description before, you may be thinking that it sounds like a well made IIPA, but it sounds like nearly every American hopped IIPA ever. Why am I raving about it? Well, for one is is very smooth and very well made, but also what breaks the more generic style is the cherries. I knew cherries were being used in the brewing but I expected them to have little impact on the actual beer itself, I thought they would end up using too few for it to alter the flavour enough. Again, I was wrong. There is a lot of cherry influence and combined with the big, sweet main body the cherries end up giving a cherry picked digestive impression which is utterly clear and well used. In fact the toffee from the malt and the cherries from the..well, cherries, pretty much defines the base and everything else works off that.

The hops are big, in a Hardcore IPA style, bitter and pineapple laden, but that backing base is strong enough that you can slide from cherry biscuits early on, into an intensely bitter finish, without ever really noticing at what point it changed. They just shift very organically in a natural progression from one note to the next. You are never shocked and it never feels out of place.

So, yeah, it is like a smoother Hardcore IPA, still resinous and bitter, just packed full of cherries.

Big fan!

Background: I tend to distrust voting. Not that I have ever worked out a better way of doing things, but they tend to go the worst way possible in my experience. And no I am not just saying that because of a recent referendum. Anyway, yeah, so, a beer that people vote on. This time we ended up with a Triple IPA with American hops, sour cherries and oak chips. I had already tried this on tap by the time I did the notes on this bottle – the tap was a bit smoother and the cherries more evident – I would say the tap version definitely is the superior of the two. This was grabbed directly from Brewdog's store, as always I am not an unbiased actor on Brewdog beer. Drunk while listening to some B Dolan – mainly Kill The Wolf. Not a big hip hop fan usually, but he is one of the ones that really stand out for me.

Rochefort 8

Rochefort: 8 (Belgium: Belgian Strong Ale: 9.2% ABV)

Visual: Dark brown. Large bubbled brown froth head.

Nose: Raisins. Wheaty. Figgy pudding. Smoke. Burnt grains. Brandy cream. Bready. Fortified red wine. Cherries. Chewy.

Body: Very vinous. Sour grapes. Sweet port mixed with Madeira cake. Black liquorice. Bready – both brown and unleavened. Lightly creamy.

Finish: Dry sultanas. Malt drinks. Madeira cake. Liquorice. Brown bread slices. Lightly earthy feel and peppery.

Conclusion: One day I will have to do Rochefort 8 and 10 side by side – I always seem to end up describing them with similar notes. Then after drinking both I will instantly collapse due to my weak alcohol resistance before their strong abv levels.

From memory this sets very neatly between the 6 and the 10. It has the big, fruity and vinous character that is similar to the 10, but without the wonderful, indulgent, malt load sweetness. It delivers the wine and plentiful dark fruit in a drier style, matching it with liquorice working against the sweetness. I’m not a huge fan of liquorice in beer most of the time, so that is a mark against it, but generally it is a very good set of flavours.

From the style of the 6 comes that bready, slightly Orval like drier character, which is what prevents the beer reaching the insane 10 like sweetness. For such a big beer in flavour and abv it feels very well attenuated, ending up dry and slightly peppery. It makes it a reined in rather than dessert like beer.

When the beer is cool it learns a bit too much towards the dry side for my tastes, but at room temperature it becomes fruitier and more fell – and here it is the standby of the Rochefort crowd – managing the flavour of the ten but without the excesses.

Despite that, I must admit I prefer the 10, I just love it, it is one of my favourite beers. This, I will admit, is the better balanced beer though, even if it is not my favourite of the three. It is still very impressive, and will age to a true gem of a beer if you give it time. So, if you prefer sweet go with the 10, if you prefer dry go with the 8. Any which way you will find a great beer.

Background: For ages I thought I had already done notes on this one, for a long time the Rochefort beers were my favourite Trappist ales and I grabbed them whenever I could. So, once I realised I had not yet done notes on them, there was only one thing I could do. Grab a bottle (from Independent Spirit again) and take my time with it. As you are probably aware, there are very few places allowed to call themselves Trappist beer producers – of which the majority are in Belgium. The brewing needs to be done, or overseen by the monks for it to count. Drunk while listening to Iron Maiden: Book Of Souls – an odd album in that I enjoy it, but none of the tracks really stand out by themselves.

Wild Beer Co Smoke and Barrels Summer

Wild Beer Co: Smoke ‘n’ Barrels: Summer (England: Gose: 4% ABV)

Visual: Light clear lemon juice. Small mound of bubbles for a head.

Nose: Lightly tart. Peaty smoked bacon. Light brine. Black olives. Tart lemon juice. Salt. White bread. Meringue.

Body: Fresh. Pocari sweat. Pineapple. Mineral water. Light squeezed orange. Mild salami. Lightly acidic.

Finish: Brown bread. Smoked ham. Lemon juice. Squeezed orange. Dried seaweed wraps.

Conclusion: Another gose, I seem to be almost tripping over them these days. This continues the trend of each gose I encounter being very odd in a completely different and distinct way from the last one.

It is quite light texture wise, and this the acidity and citrus flavours brought to it are similarly mellow. That is a touch disappointing as the smooth aroma was promising a bigger, smoked bacon style beer. Being promised bacon and then having it snatched a way is a mean trick indeed.

In fact the smoke doesn’t seem to have made a huge impact on this. What you do get of it is more an edge note that saves itself for a slightly bigger showing in the finish. Now the smoke isn’t absent, but it isn’t heavy and the aroma promised more. However because of that it lacks the instant hook that the excellent spring version of this had. Instead, and oddly for an orange gose, you mainly get a salted lemon juice flavour with the smoke just adding a gritty feel at the edge.

It is ok, kind of fresh, and shows the gose character without being heavily defined by it – but it doesn’t really hang its various elements together well enough to become more than, or make full use of, the sum of its parts.

A fresh gose then, light of texture, with only a bit of smoke weight.

So, erm, ok.

Background: The second Smoke and Barrels of the year. As I was very impressed with the Spring one, I thought grabbing the next take was a no brainer. This one is going a tad more unusual, with the base being the suddenly popular gose style, made with smoked malts, sea salt, and smoked orange, after time spent ageing in the wooded ex beer barrels. Drunk while listening to Dope: Life for a bit of energy to the night. This was grabbed from the ever reliable local – Independent Spirit.

To Øl Sur Mosaic

To Øl: Sur Mosaic (Denmark: Sour Ale: 6% ABV)

Visual: Clear gold. Massive lace leaving yellow white head.

Nose: Passion fruit. Tangerine. Crisp hop character. Banana. Wheat. Gherkin like sourness.

Body: Lightly tart. Apples. Passion-fruit. Grapes. Dried banana. Moderate bitterness. Sour grapes. Mild gherkin. More sour as it warms. Quite thick for the style. Custard slices. Apricot. Toffee.

Finish: Mild custard hop character. Mild bitterness. Kiwi. Mild gherkin. Mild vinegar on chips.

Conclusion: Sours in a can? Ok, I’ll take that, especially when they are as hop forward as this sour ale. Cans tend to be good at preserving hop flavours, and you wouldn’t want to lose the big flavours you get with mosaic hops.

Now, I say sours in a can – this isn’t half as sour as I would have expected from the name. Make no doubt, it is a sour beer, but more in a cloying, thick, sour dough, mild gherkin kind of way. A very savoury base, refreshing and cloying in equal measure.

This all provides a base from which to take that mosaic hop style and blow you away. I’m very fond of the mosaic hop and that sour beer platform works far better with it that I would ever have expected. There is lots of bright orange and green fruit, all delivered just slightly tarter than a clearer pale ale base would allow, it just gives a different tweak on the hop.

The hop level makes me think of an IPA base with its soft custard and toffee notes amongst the more cloying and sour elements. If it wasn’t for my hated for the number of {adjective} IPA style names out there I would call this a sour IPA. But I do, so I won’t.

Overall, very good with lovely sweet flavour, soft bitterness and cloying sourness. The cloying element does get a bit heavy towards the end – I think it would work better as a 330ml can, or possibly if I had kept the can chilled and poured top ups regularly from that. Any which way, despite that slight flaw this is a very enjoyable beer. Minor points that get in the way of an extended session with it but generally fan and a different use of hops.

Background: A sour pale ale hopped up with the wonderful mosaic hop, from the reliable To Øl. Yeah, worth a shot. Canned, at a larger can size than the usual for craft beers, which is odd in itself. Anyway I am not 100% sure but by memory I think I grabbed this one from Independent Spirit. I could be wrong. Anyway, not much else to add, just trying to get back into putting regular notes up again.


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