Hoof Hearted

I know most people view Hoof as laser focused on hopping the hell out of IPAs, but I think what's missed here is that there's an even greater effort on experimenting with different yeasts and how they can affect or enhance the hoppy experience. That's obviously going to be a root cause for higher spice levels than some are used to in some beers but it hasn't been overwhelming for me in most cases...

In the case of Wet When Slippery, it was great when I had it on tap opening week, but just curious: I sort of figured it was a given that it might be a little more settled down than a fresh IPA, since it was conditioned on fruit--would that require more time, or no?

 

Kip brought me back half a growler of the non fruited WWS, and it was drinking really good IMO. I don't see the need to sit and wait.

 

Count me as one that thinks waiting to drink an IPA is counter-intuitive to my thinking. I thought Roller Blabe had a very rough character at first and got significantly better after a couple weeks. It sucked because I drank two of my cans when I got home to see if it was maybe an off can or something. South of Eleven, though, was a different story. That baby tasted good from the first to the last can I got. Pissed I only got two of my 4-packs because of the Roller Blabe mess earlier.

I think they are doing great things though. They are experimenting and sees what works. In regards to the WWS release. I wish I could have got a bottle since one of the local breweries in Lexington did a DIPA and aged it on Grapefruit. I thought it was very good and would have loved to compare.

In other news, I am thankful Hoof does ticketed releases. Treehouse in the last two weeks have sold out of their beers in one day. Thankful Hoof doesn't make the consumers going through that hell anymore.

 

Making my 1st trip to hoof hearted tomorrow, what's the chances wet when slippery bottles last till then

 

They still have them as of this evening, so probably fairly good odds.

 

Have they branched off Wet When Slippery into it's own thing now? Because when the first batch hit they were saying it was Konkey Dong on Passionfruit (and maybe another fruit) and this recent batch is with mango. Wouldn't non-fruited WWS just be Konkey Dong?

 

If this isn't a gorgeous beer, I don't know what is.

 

Doesn't hurt that it is one of my favorite label designs of any brewery, no matter how cheesy the source material.

 

Anyone know if the leftovers will see distro this week? Also curious to see what's next on the canning line...

 

Well it also looks like they are selling the leftover cans on Sunday at the brewery. I wonder if the cans will make distro.

 

They need to just bring Dong back already!

 

Sometimes I wonder if they lost the recipe...

It's gonna be harder to get tickets to the next KD release than it was to get the Koffury tickets... and that's sayin' something.

 

Agreed. Best beer hands down. I spoke to Trevor whose a friend. All I remember was Dong isn't next, sorry not helpful haha.

 

I thought the same thing until the most recent South of Eleven release, and now I don't know what to think. I found them very similar in some regards, but SoE absolutely delicious not really being able to do a good, fresh side by side.

What makes the waters even more muddled is the KD at the brewpub doesn't taste the same as the last canning run of it.

 

Agreed, doesn't taste the same, maybe it's the Marengo water haha

 

Water could easily be a factor... Didn't it take months for Sierra Nevada to locate a water source and do all the chemisty on the water to match the California location perfectly for production for Mills River? Let alone a much smaller brewery. ​

 

Is it the fluoridation?

Fluoridation is the most monstrously conceived and dangerous communist plot we have ever had to face. I can no longer sit back and allow ... the international Communist conspiracy to sap and impurify all of our precious bodily fluids!

Sarcasm aside, I think you may actually be onto something...although I hope they aren't also tinkering too much with the recipe of an already established, named, and beloved beer.

 

Got to try it for the first time tonight and liked it. Wished the sour side was kicked up a bit more and maybe a little more salt to go with the upped sour. But if they were going for a more balanced, less upfront version compared to a westbrook its hard to argue.

Has south of eleven been brewed down at the brewpub? I still haven't made it down there. I think everyone has conceded that they are playing with the recipes up in marengo due to experimentation/curiosity, or need. Looks like it is on tap down there so they probably have. Is all the beer on tap down at the brewpub brewed there?

 

Yes from what I've heard, the brewpub beers are brewed there, and the Marengo beer releases are brewed separately at that facility/pole barn.