Tag Archive: 8-10% ABV

Blackjack Native Sun 2014 (Pinot Noir Barrel Aged)

Blackjack: Native Sun 2014 (Pinot Noir Barrel Aged) (England: Dopplebock: 8.5% ABV)

Visual: Deep black cherry red to brown. Moderate rich chocolate froth.

Nose: Chocolate shavings. Dry malt drink. Sour red grapes. Rose petals. Chocolate fondue comes out as it warms. Herbal notes. Raisins and liquorice.

Body: Cinnamon sticks. Sour red wine. Malt chocolate to bitter chocolate. Mint leaves. Blackcurrants. Nutmeg. Liquorice. Slight glacier cherries.

Finish: Bitter chocolate flakes. Sour red wine. Nutmeg. Lightly earthy. Liquorice. Raisins.

Conclusion: I have limited experience with Pinot Noir – that is I have tried several New Zealand versions of it, and they are awesome. very big and fruity. I owe that knowledge entirely to my awesome sister who has provided me with a few glasses of good stuff over the years.

Yes I have a friendly booze family.

This is much drier and more sour wine influenced than the Pinot Noirs I have encountered – with more earthy and acidic notes. From what I have been told this is pretty standard with more European Pinot Noirs. Which makes sense.

Anyway, now I have demonstrated my nigh complete lack of knowledge on wine, we have – THE BEER!

I mention the wine first as it is a huge influence, but while the wine does dominate the dopplebock seems to make a solid base under that – bitter chocolate and malt drinks makes for a robust base character. It is smooth, with some cherry and raisins hints (though actually, for all I know that could be the wine as well. I would say 70% sure it is the beer). A lot of the malt flavours crossover with the red wine ageing very fluidly, so it is hard to be certain exactly where one ends and the other begins. That does mean that the flavours meld very well and gives a very well balanced experience.

Combined together the elements manage a menagerie of dark fruits, Christmas spices, earthy character and acidic sour wine notes, all balanced by malt chocolate. Halfway between a dopplebock and a mulled wine in some ways.

Overall, yep it’s a good one – you do have to like the wine aspect though as it works its way into every pore. There is a wine dryness to the entire thing. As a beer alone there are far better, but this is such a well done mix that explores the wine but doesn’t lose the beer.

A bigger amount of complexity to the base beer would have made this an all time great – as is it is still a very nice beer indeed.

Background: This one is from Manchester! I have some good memories of that place. Anyway, a dopplebock aged in Pinot Noir barrels, that grabbed my eye – not just as you don’t see many Brit made dopplebocks. Picked up from Independent Spirit, this was drunk while listening to Prodigy: The Day Is My Enemy. That album definitely has legs.

Boston Beer Co Samuel Adams Barrel Room Collection New World

Boston Beer Co: Samuel Adams: Barrel Room Collection: New World (USA: Abbey Tripel: 10% ABV)

Visual: Deep overripe banana to gold. Thin white dash for a head.

Nose: Resin. Light aniseed. Caramelised brown sugar. Passion fruit. White pepper. Watermelon jolly ranchers. Golden syrup cake.

Body: White pepper. Frothy lemon sherbet taste and feel. Slightly sour grapes – both red and white. Brown sugar. Peach. Candyfloss. Hop oils. Syrup texture at back. Banoffee and vanilla.

Finish: Red grapes. Madeira cake. Slick hop oils. Blackpool rock. Banana.

Conclusion: Ok, first impressions – this is balanced nicely. It is smooth like a lot of the American takes on the Abbey Tripel, but has just enough genuine rough edges to remind me of my preferred Belgian take on the whole thing.

I think it is partially the raw sugar feel on the sweet side of things, and the pepper character behind it all. The little spark of sugar gives the impression of being a little unrefined, and a little less attenuated than it could be- while the pepper adds a little kick to the end. Both give it the charm it needs to not feel over polished.

I’m not getting a huge amount of obvious elements from the oak, I mean there is sweetness, but it is a Tripel that is expected, that is kind of a no duh. It is smooth, but yeah, it is an American take on Belgian beer, that is also a no duh. I’m sure the oak will have had its influence, but I couldn’t say what without having access to the unaged version to compare.

There is a large chunk of tropical fruitiness, though it feels somewhat more artificial than what you would usually get with the hops – it could be the slightly syrupy backing, it makes it feel like hard sweets rather than the more natural take which would have suited the beer more.

It is an impressive beer, maybe a bit too sweet – the artificial feel hurts it a bit but the mix of tropical fruit, rough edged tripel and spice strikes a rounded and impressive balance.

Not the best, but very solid, and the mix of character means it is not just a clone of what the Belgians do, but neither does it forget its roots. A very bright fruit tripel, rough edged but too sweet. Still well worth a try.

Background: I very much enjoyed my first experience with the Barrel Room Collection, so I decided to grab another one from the range from Independent Spirit. This one is a take on the abbey tripel style, and was shared with friends.

Brewdog Restorative Beverage For Invalids And Convalescents

Brewdog: Restorative Beverage For Invalids And Convalescents (Scotland: IIPA: 8.7% ABV)

Visual: Pale yellow to gold. Large white bubbled head. Clear body with some carbonation.

Nose: Pineapple. Hops. Resin. Strawberry. Toffee. Peach. Digestives. Lots of hop oils.

Body: Dry. High bitterness. Peach. Digestives. Pineapple. Shortbread. Sugar dusting. Toffee touch. Peach. Lots of hops. Strawberry. Bubblegum. Lemongrass.

Finish: Bitter. Big hops. Apricot. Lager like characteristics in feel. Slightly gritty. Charring. Bubblegum. yeast extract.

Conclusion: Like Ruination IPA, oh so many years ago, this is not as harsh as I expected. This probably says more about me than it does of the beer. The description on the bottle promises something brutal, instead we get?

Well it doesn’t lie when it describes it as “Dry”. This is dry, and I would guess from that, that it is very highly attenuated – and it is that character that gives the bitterness some kick. Some says I, the master of understatement. However for all they say “Screw any semblance of balance”, there is, quite thankfully, balance. It just doesn’t come from the expected place. There is some small malt sweetness, but mainly you get real fruity sweetness from the hops which make it dangerously drinkable.

Still, this is a big and bitter beer – lots of resin, hops and hop oils. The aroma has an almost cannabis touch, such is the influence of the raw hops. The dryness makes it almost lager crisp and clean bodied – there is nothing to get in the way of the hop character – this is especially noticeable in the finish, which comes in just slightly gritty. Thankfully due to the weight of flavour it doesn’t ruin the beer, instead just emphasises a rough edge, without being dominated by it.

The hop flavours are the main game then, since the malt sweetness is restrained, as well as more expected pineapple and peach, there are more unusual notes. A slight strawberry, not huge but there. There is a much bigger character of lemongrass – not what I would expect from the hop choice listed but in blends in excellent with the resin and natural hop character. The whole range works very well together, creating a lively but grounded experience.

So, you have restrained sweetness, good level of fruit, big bitterness and huge hop character and lemongrass. It is possibly an acquired taste, but it is hellishly easy to drink. It is so very dry, but has just enough offset to keep bringing you back. If you think you can deal with the high abv, good level of bitterness, and restrain yourself from drinking it silly, then this is a great beer.

Background: As I type this up, I am down with a cold. How fucking appropriate. Anyway, as always I am not an unbiased actor on Brewdog. Drunk while listening to Crossfire – Mainly their cover of Omen. Which is fucking awesome. I am going to go back and hide under a warm blanket again now.

Boston Beer Co Samuel Adams Barrel Room Collection Stony Brook Red

Boston Beer Co: Samuel Adams: Barrel Room Collection: Stony Brook Red (USA: Sour Ale: 9% ABV)

Visual: Dark black cherry red. Browned thin bubbled moderate sized head.

Nose: Acidic apple. Vanilla bourbon notes. Malt chocolate. Dry oak. Port soaked raisins. Figs. Strawberry and red cherries. Shortbread.

Body: Figs. Bitter back. Chocolate syrup. Oak. Spicy mulled wine. Toasted teacakes. Red cherries. Chocolate cake. Brown bread. Sultanas.

Finish: Red wine. Raisins. Mulled spice and spiced orange. Acidic apple. Vanilla. Oats. Chocolate drops and chocolate cake.

Conclusion: I like to describe those shifting odd flavours found in tart and acidic beers as “almost holographic flavours” – talking about the fact that they seem like an illusion caused by the tongue’s response to the mix of the acidity and the base beer.

Oddly this has those flavours despite the fact that the beer isn’t that tart or acidic. Well it is a little, but generally whatever harshness it had has been mellowed by the barrel ageing – yet still it somehow has a magnificent range of those holographic feeling flavours.

Initially acidic apple seems the main course to this beer, but after a while you realise a slightly bitter chocolate cake is the solid core that has been marked by drying oak ageing. Then from that core the fruit and tartness seep out into the outer edges.

What seeps out is brilliant dark fruit, full of figs, vinous red wine and raisins – that dark fruits mix gives the beer a real depth. The acidic apple that seemed so prominent early on floats above it all adding acidic freshness to what would otherwise be a heavy beer.

The oak ageing works here nigh perfectly, adding toasted teacake flavours, vanilla notes and smoothing everything together. It gives a cask ale style feel with the intermingling flavours, which makes it wonderful to dissect and examine.

So a very mellow sour red ale, but still with a lot of life that would come with the sharper and more challenging elements that make the style stand out. It walks a thin line between accessibility and quality and marks well in both. A lovely toasted texture, just enough sharpness and a rock solid core. Very much worth getting.

Background: Samuel Adams rarities are getting easier to find in the UK, though not hugely so. Thus Independent Spirit brought through a few cases of their Barrel Aged selection and I grabbed this one, what seems to be a Flemish style red that has been aged in Bourbon barrels. Drunk with friends, this has a surprisingly easy to get out cork. Which I appreciate. Oh, also how cool is the bottle shape? – kind of like a telescope – I may be easily pleased but that is just fun.

Weird Beard Sadako Ardbeg Barrel Aged

Weird Beard: Sadako (貞子): Ardbeg Barrel Aged (England: Imperial Stout: 9.2% ABV)

Visual: Black. Thick creamy brown head of half a cm size.

Nose: Chocolate. Iodine. Beef slices. Peat and smoke. Brown bread.

Body: Thick. Brown bread. Charring. Iodine. Drying salt. Greenery. Sour dough. Some malt chocolate behind. Meaty back.

Finish: Brown bread. Smoke. Drying. Bitter chocolate. Salt and rocks. Sour dough. Iodine.

Conclusion: When you have a cask as booming as Ardbeg, you really need a big beer to go against it for cask ageing. For a case of it being done right check out De Molen’s Hemel & Aarde Octomore Barrel Aged (Yes I am aware that Octomore is from Bruichladdich – I’m just comparing intense whisky casks).

This, well oddly it tastes more Laphroaig than Ardbeg to my eyes – possibly because the barrel ageing only lets the harsher and more medicinal elements through, without the weight of the base whisky to contrast. Ardbeg was always a peaty beast, and you get that here, but it never was as medicinal as Laphroaig, which is why this is such a surprise.

The aroma is sheer quality Ardbeg, with the depth that entails, but the body comes in more as an assault of medicinal, salt iodine and the like. As I say, very Laphroaig. The feel backing it is a thick bready character – a heavy texture but flavour wise it feels quite neutral as a base for the whisky influence to work from. As it warms you do get a much needed peat meatiness that comes out, the whisky aging now giving it the backing it needs.

Now, you may notice at this point I’m talking a lot about the whisky influence but very little about the beer influence. There is a reason for that. The beer is damn near killed here – on the finish there is some bitter chocolate, and all throughout there is some sough dough, but generally? The beer just can’t compete.

Overall it is a hell of an experience, but not overly a great beer. For Ardbeg and Laphroaig fans this may mix things up a bit for you by delivering flavour but in a thicker, longing lasting experience.

For most everyone else – it just doesn’t gain much from the beer side of the equation. Just backing Ardbeg with brown bread. Meh I guess, it definitely shows the Islay style, but doesn’t add anything to it. Ah well.

Background: I tried to guess this thing’s translation without looking – I failed. I recognised the second Kanji as “Child” so, knowing this is a barrel aged beer, guessed it may be barrel or oak child. Then I found out there was a non barrel aged version so that screwed up that idea. Anyway, turns out Sadako is a women’s name, with literal translation of Chaste Child. In my defence I really haven’t needed to know the Japanese letter for “chaste” much in my use of Japanese. I’m fairly sure it is also the name of the antagonist ghost in “The Ring” but I may be wrong in that. Anyway, yes Ardbeg aged – Ardbeg is one of the heaviest duty Islay whiskys, so this should be interesting. Drunk while listening to early era Slipknot. No mocking me, I was a kid when I got into them and I like to listen and reminisce sometimes. This beer was grabbed from Independent Spirit. Incidentally, wax on bottles of beer was amusing for while, now so many beers have it that it just gets annoying. Stop putting tests between me and my beer damnit.

Against The Grain Mac Fanny Baw

Against The Grain: Mac Fanny Baw (USA: Smoked: 8.5% ABV)

Visual: Clear yellow brown. Massive off white bubbled head with a slight orange hue. Some moderate carbonation.

Nose: Big smoke. Iodine to turpentine. Peat. A burnt to a crisp steak. Spice. Wood (cedar wood?) Wood fire ovens. Hickory smoke.

Body: Aromatic wood (cedar?), Dried beef jerky. Light caramel. Salt touch. Bready middle. Peat. Smoke. Slight brown sugar to treacle sponge.

Finish: Light oak. Smoke. Dried meat – beef and smoked pork, with salted character. Drying and spicy.

Conclusion: I wish I had spent more time sniffing wood. Ok that may be a statement that needs more explanation. Just maybe.

The thing is, as well as the distinct medicinal and huge smoke aroma, this has a very distinctive aromatic wood element. An element which then follows through the body into a spicy and wood filled finish.

Of course, I’d be damned if I could say which wood though. Hence the original statement. Which ever one it is, it really adds to the experience here making a really smoky beer a much more complex experience than more attempts at a similar style.

This is quite the substantial rauchbier with an almost bready chewyness to it – though thankfully the smoke is more peat than ash tray. Some smoked beers can go beyond my smoke tolerance, but this comes in big yet with dried, salted, and yes smoked meat elements that gives me something I can grip. It feels like the beef jerky kind of level of meat, all the succulence is gone, leaving just hard chunks of flavour that fight back.

In some ways it reminds me of Yeastie Boys‘ Rex Attitude but with much more complexity due to that wood effect and slight underlying sweetness. It may not be the most varied rauch – I have run into a few stunners I am trying to find again to review, but it is a decent attempt.

This is a beer that will dry you out, between the abv, smoke and the salt, it is very possible I would have enjoyed this more in a smaller bottle. Or by sharing it. Though I will admit that it does look awesome in the big glass.

It is a hard beer to get used to, that thick almost turpentine meets medicinal effect is massive on the lead in, the wood and smoke chews on the main body, and the spice and salt make it drying on the way out. It is very lovely, but does wear out its welcome before the end due to its sheer weight.

So share this beer. Or have it with food. Just do something to mix it up so it doesn’t overstay its welcome. But if you do that you will find it a very well crafted beer.

Background: I generally find things with “Against” in the name are good – see “Against The Day”, “Rage Against The Machine”, “Rise Against” and “Against Me!”. I also find the name Mac Fanny Baw funnier than it has any right to be. So of course I picked up a bottle of this from Independent Spirit. This is a rauchbier aged in Bourbon barrels with added Alderwood smoked salt, that I drank while listening to Bad Religion’s Against the Grain. because of course I did.

Prairie Artisan Ales - Prairie Ale

Prairie Artisan Ales: Prairie Ale (USA: Saison: 8.2% ABV)

Visual: Hazy lemon juice. Small white head. Medium carbonation.

Nose: Yeastie. Dry lemon juice and lychee. Some crisp hops and light bitterness.

Body: Big dried apricot. Lychee. Tart grapes. Big mouthfeel. Honey touch. Sweet lemon juice. Sherbet feel.

Finish: Sour grapes. Sweet white wine. Light white pepper. Honey. Peaches in syrup. Lightly rustic.

Conclusion: While this is definitely saison influenced in style it feels very different to your standard saison. It has hints of the saison rustic feel, and a light pepper character along with the yeast notes and aroma. So far, so standard, but what happens is that extra abv gives it a real big sweetness, and also pushes up what would normally be understated fruit notes to give a massive fruitiness. That real pushed fruitiness I would not expect even from the craft interpretations of saisons so comes as an, admittedly welcome, surprise here.

You wouldn’t guess that this awaited you from the first impressions the aroma gives though. It comes in quite crisp, yet still noticeably yeastie, and not out of expectations – however as soon as you take the first sip the illusion is dispelled. There is an instant fruit sugars and syrup sweetness, which then fades out into more mellow grapes and white wine on the way out.

Unfortunately, what I think is the most defining element of the beer is also the one I can trust least in my notes. You see, it is the one element I definitely saw on the bar’s tasting notes, so I am mildly worried it is psychosomatic. Anyway, it is (to my limited experience) a spot on punch in the middle of refreshing tart lychee. That one element just booms out of the beer.

It makes for a hard to define beer, it has huge and unusual fruit flavours, but without the hop character that would often come with that. It has that sasion rustic base, but far sweeter than most of the style. Despite the sweetness it leads out to a wine like dryness. Very hard to pigeonhole here.

I’m going to have to look at it without style expectations then, and just view it as a beer. As such it is lovely, mixing sweet, fruit and rustic as described above – it is far too quaffable for the abv, but thankfully does warn you of the strength with that thick feel and slight wine like notes.

Frankly an excellent merging of styles, white wine meets fruity hops in a crisp sweet and delicious saison. Well worth it.

Background: Since they listed this as “Farmhouse Ale” I double checked with Colonna and Hunter, where I tried this, and this is Prairie Ale. C&H tend to prefer concentrating on the beer’s brewery, flavour and style, so do not always list the actual beer’s name unless you ask them. Anyway, Colonna and Smalls is one of the few coffee houses in Bath which I frequent, and in fact are one of the few places I will actually drink coffee. I am not a coffee fan, but they bring through some outrageously good stuff. So when I heard they were opening Colonna and Hunter to serve coffee and craft beer, I was intrigued. This was the first time I got around to doing a review while visiting. While I like the fact they put tasting notes up I try to avoid looking at them until I have done a review, to avoid being influenced, which is quite hard when they are right in front of you.

Colonna and Hunter

Weird Beard Sorachi Face Plant

Weird Beard: Sorachi Face Plant (England: IIPA: 8.1% ABV)

Visual: Hazy caramel brown, large off white head.

Nose: Musky. Pine cones and lemon grass. Bready. Dried apricot. Thick and malty, with toffee most emphasised. Resin. Good bitterness and hops.

Body: Dill pickle. Lemongrass. Hop prickle. Key lime. Good bitterness. Bubblegum. Toffee malt character. Tangerine. Kiwi.

Finish: Good bitterness. Popcorn. Dill pickle. Good hops. Toffee. Tangerine.

Conclusion: Sorachi Ace beers should never be anything approaching normal. It should be the scary clown of hops, but unlike a clown it should have you entertained and joyful as you shit yourself in terror. So, nothing like a clown then. I should pick a different simile. Anyway…

This has a wonderfully mental hop character, lemongrass, prickly dill pickle, dried apricot, big bitterness and subtle bubblegum. It is a crazy ride of expressive flavours that run through bitter, tart and sour. Possibly umami (or however it is spelt) for all I know. Ok, I have no idea on umami, but definitely those other ones.

The malt base is toffee sweet, a bit of tangerine sweetness as well – which I think may be part hop part malt interaction. As an IIPA, it has a much sweeter base than most Sorachi Ace beers I have had and it creates a very nice contrast. In accordance with the prophecy.

It is probably up there with IPA Is Dead for my favourite use of the hop. This has a stronger malt base backing it, so isn’t quite as pure hop expression, but makes for a beer that is broader in range (also I think it uses other hops as well, but Sorachi is definitely the star)

It is a genuine hop marvel – very solid sweet malt base, still big bitter and full madcap flavour. A definite go to for your sorachi ace infusion.

Background: I love Sorachi Ace. Like seriously love Sorachi Ace. So when the people at Independent Spirit mentioned this was good beer, all my willpower to not buy new beers until I had cleared out the cupboard a tad – well that just vanished. Anyway, drunk while listening to some Svalbard – a local metal band, their stuff is up for streaming so check them out.


Brewdog: こんにちは狐 (Konnichiwa Kitsune) (Scotland: IIPA: 8.2% ABV)

Visual: Deep yellowed gold. Thick yellowed bubbled head. No evident carbonation after initial pour.

Nose: Lychee. Moderate hops and bitterness. Grapes. Pineapple.

Body: Good bitterness and hops. Shortbread. Lychee. Sherbet. Slight fresh white crusty bread. Lemon cakes. grapefruit. Tart. Cake sponge.

Finish: Cake sponge. Bitter and hoppy. Fresh white bread. Lychee and grapes. Pineapple. Vanilla. Kinkan.

Conclusion: This is a very nice soft body, and yet a real full flavour beer. The feel in the mouth is just like melting cake sponge, it is just crumbling apart into bitter hop pieces. It is bitter, yes. Hoppy? yes. Despite that it still somehow feels gentle. The hops are super crisp, possibly due to how fresh the beer is, but the entire base just feels like the natural end point of honing the “Hello My Name Is” series.

The twist in this one? Well this has lovely fruitiness, tart and tangy, even slightly sour. Not knowing the fruit in question I would guess it comes somewhere between lychee and grapes – as that is what I get a lot of here – but I’ve seen how fruit can alter once added to a beer, so I wouldn’t like to bet on that. Anyway, this is very refreshing, tart but not painfully so, with a real thick feel to the flavour, you can feel fruit trails within the beer as it runs across your taste buds.

The hops feel like they are enhancing this, with, I would guess, the pineapple elements coming from the hops from the style of it – but all of it is more tart and citrus style. It is matched well, making it welcoming, but with an edge to it – it never succumbs to the easy sweetness to draw you in, but never punches hard enough to put off a newcomer.

It is a bittersour beer, which kicks bittersweet to the kerb in my opinion. This balances everything just right, an excellent entry in the series.

Background: Sorry about the photo, this was done on the same day that my camera battery ran out so I had to used my phone. This is the latest in the “Hello My Name Is” series. If I was being picky I would say that would be something closer to “こんにちは. 私の名前は 狐です” However I have a feeling that I would be incorrect. I noticed in Japan that they tend to miss out words they don’t need, so it is entirely possibly they would just use こんにちは狐 as an equivalent – I know I have a few fine Japanese readers, anyone want to speak up in on the comments and confirm or deny? Thanks. Anyway, this is an Imperial IPA made with yuzu fruit, which I have never tried. As always I am not an unbiased actor on Brewdog beers.

Stone 18th Anniversary IPA

Stone: 18th Anniversary Golden Brown IPA (USA: IIPA: 8.5% ABV)

Visual: Burnished cherry red. Large coffee froth coloured frothy head.

Nose: Mandarin orange. Bubblegum. Moderate hops. Opal fruits (Yes I know they are called Starbursts now, leave me alone – I’m old) Peppermint. Toffee malt. Gooseberry.

Body: Solidly bitter. Bready. Juicy peach. Bubblegum. Toffee malt. Thick feel. Caramel. Light choc orange. Banoffee pie.

Finish: Bubblegum. Grapes. Toffee and caramel. Malt chocolate. French fancies centres and sponge. Bitter and full of hops.

Conclusion: IPA you say? Golden Brown IPA? I dunno, it tastes more like a big hopped Amber Ale to me. A very well made Amber Ale may I add, lest it be seen as an insult. It has a lot more malt tones going on than your average IPA. There is a lot of chocolate and smooth caramel notes going on – much deeper and heavier than usual light toffee backing you get to a lot of IPAs. Much sweeter and thicker.

The hops themselves and present and correct, with initially understated bitterness that becomes heavier and heavier as it goes along. Even at its highest though it is a lot more easy going than most Stone beers. Maybe it is the hop chosen, I’ve only had little experience with El Dorado, so I don’t know how it rates for alpha acids. Here it seems to come across as soft orange notes and bubblegum flavours, along with a quite bready take to the bitterness.

It all combines to a quite dessert hop tasting Amber A…I mean IPA – kind of banofffee pie middle and heavy on the malt. Not what I expected going in. It doesn’t have any of the tartness you can get with a lot of USA and NZ hops and that makes it seem a much more mellow brew.

So, well, I hope that gives you enough information for you to know if you will like this beer as it is a hard one to sum up. It is not really playing to style guidelines, but smooth, nicely but not bracingly bitter – lots of sweetness and full of odd hop flavours.

I personally would call it an oddball success – not for when I want a wake up IPA, in fact not a beer for when I want most expectations of an IPA, but a very good beer when you can get past expectations.

Background: Golden Brown IPA. GOLDEN BROWN IPA?! NOW YOU’RE JUST MAKING SHIT UP! Anyway, this is not the time or place for me to go on a rant about the range of colour adjectives being used before IPA. In fact golden brown is actually quite close to an expected IPA colour, compared to most. Ahem. So, the 18th anniversary ale from Stone, and, guess what? It is a highly hopped beer. I am in shock. This is my shocked face. Honest. Hopped with El Dorado hops as well, which is one I bumped into in a single hop beer a while back, but the base beer was a tad screwed so I didn’t get a good feel for it- so this should be fun. Drunk while listening to the Guilty Gear XX soundtrack. Again. I am such a geek.


Get every new post delivered to your Inbox.

Join 247 other followers

%d bloggers like this: