Hudson Valley Brewery (2018)

multichorus is probably one of the best, most memorable beers i've had in quite some time. pls send me more.

 

Does anyone know how to find what's currently on tap/available in crowlers? Their website directs to their social media and beer menus, none of which are current...

 

I enjoyed Subglitch even more, but both are stellar. Jason and Mike are putting out some righteous brews for sure..

 

excited to try the new cans... 6 pages for these guys... guess BA hasn't caught on yet... i know people have though

 

Sssshhh

 

had Subglitch last night and agree... I feel like some of these lactose sours are more novelty than anything else, and that's how I felt about Multichorus.. well executed, really interesting and creative combo of flavors and initially really tasty - but half of that beer was enough as it got too tedious and sweet to drink a full pint of it... certainly wouldn't know what to do with a whole 4pk... Subglitch was much more drinkable and balanced for me.

 

i think it's been pretty quiet... 6 pages is hardly anything for the worldclass stuff coming out of here

i can understand this view but also i can disagree with it too.. The Amorphia was probably one of the best beers i had in 2017 and pretty much every other beer i've had from these guys has been up there as well. i agree it's kind of a novelty but it's one that i don't know anybody else is doing, or if they are they aren't doing it this well

they have my vote as one of the most interesting breweries to watch in 2018... big things coming for them i have a feeling

 

I don't think they are particularly under the radar anymore, the reason why there isn't more discussion is that they only have ~1 can release a month so discussion kinda tapers off after the release. They do come up in the Other Half thread whenever people are speculating about what the line is going to be like and they are also having a release.

 

I can respect that for sure.. funny enough I liked Amorphia even less than Multichorus... reminded me of Strawberry Quik.... yes amazing how that got that flavor and texture into a beer, and it was cool to taste it, but again, couldn't finish a whole one. more like a desert cocktail than a beer... however worth noting that I'm generally not a fan of most of the TH shakes either, so I think its a style / personal palate thing for me.

 

yeah the line speculation is always fun.. hudson is going to get killed tomorrow even with shit weather.. OH's release isn't noteworthy and EQ is solid but Hudson has the swinging dick this Saturday.. i imagine it'll be a caravan of Hudson>EQ>OH other Brooklyn places LIC/Interboro etc

 

Had a somewhat unfortunate experience with a HVB can I received in a trade last night... An Amorphia (now 2 months old) that had, I believe, refermented or further fermented in the can. To start, the can itself was super firm when I pulled it out of the fridge (not squishy at all) and hissed intensely when opened. Carbonation was super loose and seltzer-y, forming a huge head that dissipated almost immediately. Smell was very lactic with almost no strawberry/vanilla presence, and taste followed without much residual sweetness.

I'm no homebrewer, but my hypothesis is that the can was likely stored at room temperature for some period of time, which allowed for refermentation. I'm also concerned because the can of Subglitch I received in the same trade is also pretty firm and almost looks to be bulging a bit at the cap. Luckily, the Multichorus can feels/looks normal.

Anyway, just thought I'd write this here as a PSA to all you folks with cans... Keep them cold!! If my hypothesis is correct and some hungry lactobacillus ate up the residual lactose at a higher-than-optimal temperature, I do believe HVB should do a better job communicating the importance of proper storage to buyers... Breweries like The Veil and The Answer pretty solidly communicate the fact that their heavily fruited/sweetened sour beers need to be kept cold at all times, but I haven't heard that same messaging from HVB.

 

I'm curious because I know nothing about this, but what constitutes a Sour IPA?

Similar to a Brett IPA? Halp

 

Typically Sour IPAs are soured with some Lacto culture before it is boiled and the Lacto is killed off. Lacto growth is inhibited by IBUs over ~10 so you have to sour first if you are going to add hops. Brett IPAs are fermented with brettanomyces which is a wild yeast strain but are otherwise the same as IPAs in terms of process.

 

Kind of like a cross between a juciy NEIPA and a Berliner Weisse is as close as I can figure out a way to explain it. This seems inadequate, though. I guess it's one of those things you really have to try it for yourself.

 

Damn that's wild. What a cool recipe. I have yet to try Hudson Valley or visit but it's certainly on my radar now.

Thanks for the post

 

Had Lightbringer on tap last night. What a fantastic beer. It was the first non-sour IPA I’ve had from them and it was as good as everything else.

 

Holy fuck drinking my one and only can of Holy Icon. This shit is amazing, what is happening.

 

I was kind of going they would bring some of the latest can offerings down for a tap takeover like they have done for the last two releases but I guess that is not the case.

 

Amorphia may be one of the most delicious beers I've had in a long time.

These guys are killing it.

 

Was at HVB the Saturday before Christmas. I am now in love. Dove up from the city after the EQ release. I have had some of their cans that were sent in a trade. This place is def legit. When it gets a little warmer I will be trading for cans/crowlers.