Deep Woods
Hermit Thrush Brewery

This was poured into an English pub styled pint glass at The Blue Stone, Waterbury, VT. The appearance was a dark brown almost black color with a one finger white to off white foamy head that dissipated within less than a minute. Lingering lacing runs here and there. The smell was probably the most bitter sharp piney harshness I’ve ever smelled in a Black IPA, whoah, only after a good deal of warming, some light roasty dark coffee flavors come out and then a slight tingle of sour citrus. The taste was basically the same with the finish being more pronounced on the sour portion. On the palate, this one sat about a light on the body. Sessionable, definitely, even with that sour finish, still good. Overall, Hermit Thrush doing the inevitable in the state of Vermont, taking a black IPA, making it sessionable and then giving their "sour" brand. Interesting but for me, I think I’d rather have more balanced black IPA’s out on the market.

This tastes and smells just like standing in the middle of a spruce stand. The piney, resinous aroma of Chinook hops works well with the earthy but mild black malt, and it tastes just like it smells. You get a palpable tang from the sour beer that helps wash down the woodsy taste in a very pleasant way. The color was black as tar, but the mouthfeel was a lot lighter than you'd expect.

Overall, it isn't something I'd order with a meal, but as a technical exercise, it was brilliant. It would be the sort of beer I would want to drink in the middle of the winter when the fireplace is burning.

 

 

on draft at the brewery tasting room. the brewer described it as a session Black Ale with Chinook local hops. so thinner body than most black IPAs. only very mild roast, the hops are dominate.