Hira
Azadi Brewing Company
- From:
- Azadi Brewing Company
- Illinois, United States
- Style:
- Belgian Quadrupel (Quad)
- ABV:
- 10.5%
- Score:
- +9 ratings needed
- Avg:
- 3.9 | pDev: 0%
- Ratings:
- | reviews: 1
- Status:
- Active
- Rated:
- Dec 15, 2021
- Added:
- Dec 15, 2021
- Wants:
- 0
- Gots:
- 0
NO SCORE
-
-
No description / notes.
Recent ratings and reviews.
Reviewed by Beginner2 from Illinois
3.9/5 rDev 0%
look: 3.5 | smell: 4 | taste: 3.75 | feel: 3.75 | overall: 4.25
3.9/5 rDev 0%
look: 3.5 | smell: 4 | taste: 3.75 | feel: 3.75 | overall: 4.25
Since this is Azadi's first anniversary (congrats!), it helps first to take stock of them... then I'll review Hira.
Of Azadi's seven beers on BA, I've added five. So, I get Azadi's releases early. (I live in Pilot Project's neighborhood.) I also like Indian food and play tennis often with two Indian-Americans; so I find interesting Azadi's interpretation of the Indian experience here in America.
My bottom-line on Azadi: they have a great future. Their niche seems singular among the 8,000+ micros in America... and they have shown considerable acumen for brewing ... especially for a one year old.
That said, Hira still needs work.
My quickie on the quad.... I'm an accomplished malt-head. Of the 1253 quads in BA captivity, I've had 53. (While that is only slightly more than 4%, who among you can claim that?) Anyway, 28 of the 53 are on BA's first page containing the 50 most rated. That first page also contains all quads I've had multiple times, except for 3. (While these obviously are the most distributed quads, they also are the target for having again among Malt-heads Like Me.) If you think these facts through as I have (but lack the bandwidth tonight to explain briefly), quads are difficult to make.... but when made right, they are easy to enjoy.
It would not surprise me if half the American quads made are failures, an experiment not worth making again.
That said, Hira should be made again. Its Looks probably can be improved by a more active yeast. I want to see vibrant protein swirls in my glass. (This is the secret of better Belgian brewing.) Hira's Smells actually promise a big, full, dark fruit bouquet. I don't quite get that in the Taste; although it still is balanced by spicing. If I were to guess, I'd say Azadi does not yet understand the whole yeast and brewers sugar interaction. (No surprise, they are only one year old and Belgian monks pass on generations' of what they learned of this subtle interaction.) This weakness follows in the Feel... not there yet.
Aside from being tempted by the challenge of the quad, Azadi's Indian culture niche offers a reason for brewing a quad: India supplied diamonds to the market in Antwerp; the metro around which many of the world's best quads are made.
Will I have Hira again? I can't wait for the release a year from now.
Dec 15, 2021Of Azadi's seven beers on BA, I've added five. So, I get Azadi's releases early. (I live in Pilot Project's neighborhood.) I also like Indian food and play tennis often with two Indian-Americans; so I find interesting Azadi's interpretation of the Indian experience here in America.
My bottom-line on Azadi: they have a great future. Their niche seems singular among the 8,000+ micros in America... and they have shown considerable acumen for brewing ... especially for a one year old.
That said, Hira still needs work.
My quickie on the quad.... I'm an accomplished malt-head. Of the 1253 quads in BA captivity, I've had 53. (While that is only slightly more than 4%, who among you can claim that?) Anyway, 28 of the 53 are on BA's first page containing the 50 most rated. That first page also contains all quads I've had multiple times, except for 3. (While these obviously are the most distributed quads, they also are the target for having again among Malt-heads Like Me.) If you think these facts through as I have (but lack the bandwidth tonight to explain briefly), quads are difficult to make.... but when made right, they are easy to enjoy.
It would not surprise me if half the American quads made are failures, an experiment not worth making again.
That said, Hira should be made again. Its Looks probably can be improved by a more active yeast. I want to see vibrant protein swirls in my glass. (This is the secret of better Belgian brewing.) Hira's Smells actually promise a big, full, dark fruit bouquet. I don't quite get that in the Taste; although it still is balanced by spicing. If I were to guess, I'd say Azadi does not yet understand the whole yeast and brewers sugar interaction. (No surprise, they are only one year old and Belgian monks pass on generations' of what they learned of this subtle interaction.) This weakness follows in the Feel... not there yet.
Aside from being tempted by the challenge of the quad, Azadi's Indian culture niche offers a reason for brewing a quad: India supplied diamonds to the market in Antwerp; the metro around which many of the world's best quads are made.
Will I have Hira again? I can't wait for the release a year from now.
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