Sacred Cow IPA
Arbor Brewing - Plymouth Taproom

 

 

Served on tap at the pub in an English pint. Copper color with a creamy head of foam. Aromas of biscuit, and orange blossom. Bready flavors with a orange and herbal hop flavor and an orange rind finish. Having a pull from the Cask gives it an English style IPA flavor and feel. A nice change of pace.

 

 

 

Sampled Nov 2017, in Grand Rapids, MI.
Liked it!

 

 

12oz bottle poured into a snifter

A- pours a deep amber color with a ruby hue, two-finger foamy white head that has great retention and leaves some lacing behind

S- citrus hop aroma up front with some orange zest, followed by an odd peppery clove aroma. Bready malt with a bit of pine and honey close it out

T- sweet malty base gives way to some citrus and piney hop notes. Mid-palate gives some orange marmalade, the finish is bready with a honeyed sweetness, lingers of citrus and peppery clove

M- medium body with high carbonation leads to a a foamy mouthfeel that fills the mouth into the finish

O- a little raw at times, but nice citrus fruity hop notes

 

 

 

 

 

 

 

Undated bottle at 42 degrees into a hand washed and dried JK snifter
Aroma – spicy, fades completely away
Head small (Maximum < two cm, aggressive pour), tan, creamy, diminishing to
Lacing fair. Wide partial ring of tiny bubbles
Body – medium amber, hazy, particulates floating about – looks like cider
Flavor – definite hops bitterness and flavor, ends with an alum-like bitterness with a long hang time; no malt, no alcohol, no diacetyl
Palate – light to medium, watery, soft carbonation

Since this is undated, I don’t know how old it is but it has been sitting in the back of my reefer for three months. Hopefully it’s better fresher.

Appearance 3.25, Aroma 3, Flavor 3, Palate 3, Overall 2.75

There should be two categories for Sacred Cow IPA: from the bottle and from the Ann Arbor taproom. I had it from the Ann Arbor taproom. The reason for this is that when you get a pull of it from the Ann Arbor taproom, it is served at cask temperature which is a fluctuating 10-15 degrees warmer then you would get from a refrigerated bottle and in my opinion, the one true way to enjoy this beer. Otherwise, pour it into a glass and let it sit for 10 minutes.

A: Rusty, golden color with a modest head.

S: You get classic IPA smells of orange and grapefruit peels. Citrus blossoms and bread notes.

T: At 80ish IPUs, it's got some bitter to it but the malt finishes nicely making for a great IPA. Long in flavor, but not an after taste, that properly develops on the palette.

M: Nice medium body which makes for defining characteristics to develop and for ease of drinking. More than a session IPA but still permits you to enjoy a couple.

O: Sacred Cow IPA should be considered one of the benchmarks for what a traditional American IPA should taste like. Great jumping off point for those just getting into IPAs. If you have the means to enjoy a glass from the A2 location, then please do.