Tempra
Officina del Baccano
- From:
- Officina del Baccano
- Italy
- Style:
- Imperial IPA
- ABV:
- 8.5%
- Score:
- +9 ratings needed
- Avg:
- 3.51 | pDev: 0%
- Ratings:
- | reviews: 1
- Status:
- Active
- Rated:
- Apr 08, 2026
- Added:
- Apr 08, 2026
- Wants:
- 0
- Gots:
- 0
NO SCORE
-
-
West Coast Double IPA (Italian twist)
Recent ratings and reviews.
Reviewed by Jack_14 from Italy
3.51/5 rDev 0%
look: 4 | smell: 3.5 | taste: 3.5 | feel: 3.25 | overall: 3.5
3.51/5 rDev 0%
look: 4 | smell: 3.5 | taste: 3.5 | feel: 3.25 | overall: 3.5
APRIL 2026.
33cl can (€5 from the fridge of the local pub).
It's a Double IPA, inspired by American West Coast beers, but quite distant from the American (and non-American) excellences of this style I've tasted.
The recipe uses Pilsner and Pale malts, with the addition of dextrose (or glucose, a simple sugar - a monosaccharide).
The hops used are great American classics: Centennial, Citra, Cascade, Chinook.
The yeast is an American Ale.
When poured, it's very clean, almost completely transparent, and has a nice, generous head when poured vertically.
Aromas of summery, local fruit are released, complemented by sweeter malty notes with a slight resinous undertone.
The full-bodied beer opens with quick notes of summer and tropical fruit: pineapple first, followed by passion fruit, ripe melon, ripe orange, and kumquat, followed by malty and sugary notes that further sweeten the drink, making it accessible to all. The finish timidly hints at pine needles and resin, attempting (rather in vain) to dry out the beer. However, they linger on the palate, with fruity and sugary notes that linger on the lips, with that sticky sensation.
A classic artisanal product, designed more to appeal to the tastes of the masses than to adhere to the true canons it aspires to: malty aromas and aromatic notes of hops predominate over the dryness and bitter finish, which would be the main characteristics to be reproduced.
But evidently, the preference was to remain anonymous rather than evoke conflicting sensations or make the drinker think too much.
This probably makes commercial sense, but this way, quality isn't prioritized.
Apr 08, 202633cl can (€5 from the fridge of the local pub).
It's a Double IPA, inspired by American West Coast beers, but quite distant from the American (and non-American) excellences of this style I've tasted.
The recipe uses Pilsner and Pale malts, with the addition of dextrose (or glucose, a simple sugar - a monosaccharide).
The hops used are great American classics: Centennial, Citra, Cascade, Chinook.
The yeast is an American Ale.
When poured, it's very clean, almost completely transparent, and has a nice, generous head when poured vertically.
Aromas of summery, local fruit are released, complemented by sweeter malty notes with a slight resinous undertone.
The full-bodied beer opens with quick notes of summer and tropical fruit: pineapple first, followed by passion fruit, ripe melon, ripe orange, and kumquat, followed by malty and sugary notes that further sweeten the drink, making it accessible to all. The finish timidly hints at pine needles and resin, attempting (rather in vain) to dry out the beer. However, they linger on the palate, with fruity and sugary notes that linger on the lips, with that sticky sensation.
A classic artisanal product, designed more to appeal to the tastes of the masses than to adhere to the true canons it aspires to: malty aromas and aromatic notes of hops predominate over the dryness and bitter finish, which would be the main characteristics to be reproduced.
But evidently, the preference was to remain anonymous rather than evoke conflicting sensations or make the drinker think too much.
This probably makes commercial sense, but this way, quality isn't prioritized.
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