Good Old Neon
Hudson Valley Brewery

 

 

Sour Farmhouse IPAs. Has to do with hop strength for making it around the Horn.
a) Retention, haze, lace.
s) Acidic, funky, and tart. Fruit in direction of orchard, peaches, sour apple, granny smith, lemon, lime.
t) Follows aroma with greater orchard crisp tartness, granny smith at center, with floral hops in the background.
f) drinks tart and acidic. Dry, clean, astringent.
o) I think I'll drink all the sour IPAs I can find.

 

 

 

 

Canned yesterday.

Hazy straw body with a finger of soapy white head produced with moderate pour. Minimal retention or lacing. A lot of clean, kettle-soured lacto tartness in both the aromas and flavors, which somewhat mask the light citrus/floral hippiness. Crisp, dry, refreshing mouthfeel. Maybe a tad too tart

80/100

Pouring from a 16 oz. can into a Willi Becher style glass, this beer pours out a pale orange shade and completely hazy. It forms over a finger of bone white crown.

The nose carries in a huge lactobactillus presence. Acidic and tart. Fruit notes like peaches, slight lemon, lime splash.

The taste brings tart and funky fruit notes. Peaches again. Maybe faint floral hops in the background? Light straw notes.

Mouthfeel is tart and acidic. Not too much so. Dry and clean.

Overall, this kind of has me confused as to what it’s going for. Labeling it as a “sour farmhouse ipa” is labeling it as three different styles to me. And while drinking it, I can relate it to two of the three categories, I can’t relate it to the IPA category. It’s still and enjoyable brew.