Gone To Morocco
Rooster Brewing

 

 

 

Smoky, roasty malts but bright hop flavor. Mmmm mmmm. This was my favorite of the six we triec in a flight.

 

 

 

 

 

The problem with 'black IPA' is trying to keep it dry, drinkable and hop forward and not to simply make it a hoppy porter. The Rooster Brew crew know that the sharp acidity of roasted grain and clever additions of grains of paradise just might to the trick.

Gone to Morocco is devilishly dark in brown, appearing truly black through the center. The nose opens with an assertive toasty-roasty medley. The supple nature of burnt sugar and charred toast decorate the initial taste while aromas of seared citrus and smoky pine unfold in flavor.

And those lighter, sweeter supports recede beautifully and allow the middle palate to dry like is common in IPA. This allows the bitterness of hops to showcase as the citrus turns piney and resinous in methodical fashion. Where hops only take the lop-sided balance so far, the bitterness and clever astringent of roasted grains seem to exacerbate the bitterness to a greater degree.

With the pine and char making a late charge on the back of the throat, the citrus and peppery influence from spice gives the overall finish a little rye-like grit even though the medium-light bodied beer trends dry and spicy late.