Twin Cities Bottle Hunt - 2018

Sure am, too many pastry stouts are catching up to me. It was bad IMO, I would not want to force it down.

 

None of the Hop Shifters have been single-hopped. They all use the same bittering hops (not sure which), and only the dry hops shift. The first canned batch uses BRU-1 (experimental), Chinook, and Citra for dry hopping. I liked it quite a bit, although Chinook and Citra are very well-known varieties, and BRU-1 is pretty fruity and accessible, so this batch isn't as interesting and challenging as the best of the series. My guess/hope is that Surly decided to go mainstream and familiar with the first batch but will go more experimental and unusual down the road. The malt presence is subdued, it's quite dry, and the hops dominate the flavor. I got notes of herbs, pine, grass, lemon, grapefruit, dust, tonic water, and perhaps some berry. It improves on multiple sips and lends itself well to contemplation (i.e., I recommend not drain-pouring it after a few sips).

The gluten reduction shouldn't have a significant flavor impact. It's just a byproduct of the clarification process.​

Niko Tonks at Fair State clearly has, charitably, mixed feelings about "Hazy IPAs" in general and Fair State becoming a Hazy IPA brewery (from podcast and print interviews). He knows he can brew hazy IPAs well (as he can beers in almost any style) and generate a lot of buzz and revenue, so he's setting aside his personal preferences to give the people what they want. That doesn't mean Fair State can't make even better non-hazy IPAs (I would say Fair State IPA is exactly that). Note that Surly also makes a very popular hazy IPA called Todd the Axe Man. I'm curious as to why you think not being hazy automatically makes an IPA -- from two of the best breweries in the state, no less -- "basic/boring." My guess is that, with Clarity of Purpose, Fair State and Surly are taking a jab at exactly that attitude.

 

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This is exactly what I got out of it. I was very confused by the other comment on it being sweet with little hop expression. It wasn't out of this world, but at $9.99/4pk I'm not upset I grabbed two. Not to mention it was a nice break to have dry beer with a bite to contrast all the sweet ones out there at the moment. I'll definitely seek out future Hopshifter batches.

 

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I love Axe Man and Fair State IPAs. I don't need haze in my IPAs either. I'm wondering what this IPA collaboration is bringing to the table that is different from IPAs both breweries have already made. I'm very excited for a Surly/Fair State collaboration beer so I'm asking if anyone knows what to expect or what is different about this IPA.

 

How so? I'm no brewer, bit I was always under the impression that filtering beer was a process of removing the yeast, and had nothing to do with the malt.

 

"The brew team was kicking the tires on an enzyme called Brewers Clarex® that can reduce any potential haze in our beer. All apologies to New England IPA fans, but haziness/cloudiness can also adversely affect a beer’s taste and shelf life. This enzyme does a bang-up job of cutting down the haze without affecting the flavor, and makes for a brighter pour with better head retention.

"As it happens, the proteins that cause haze also trigger Celiac reactions and gluten sensitivities. With those proteins drastically reduced by Brewers Clarex®, you have a beer that is friendly to those who are very unfriendly with gluten, without any reduction in quality. That’s pretty cool, in our opinion.

http://surlybrewing.com/news/surly-accidentally-introduces-gluten-reduced-beer/

 

Interesting. I'm very curious about this, while admittedly quite ignorant about cross-applications to other styles. Any chance this could make it to saisons? I have gluten-related reactions (akin to anaphylaxis) whenever I'm drinking farmhouse ales and saisons... is it possible that this enzyme could make it over to those styles? I find the idea kind of exciting.

 

This is used in many different styles to make "gluten reduced" beers. It won't get you pas the levels for "gluten free" but is commonly used for "gluten reduced".

 

Cool, and understood - I guess I'm just hopeful that there will be a wider, warmer brewing community reception that may apply it to more of their styles. Gluten-reduced and gluten-free are still just a tiny token of most breweries' offerings (no complaints for the most part - I'd just love to see this in more saisons/farmhouse ales).

 

Yeah, I think it is becoming more and more common. I know a few breweries have used it locally but I don't recall which ones.

 

If you're still looking, the Eden Prairie stores got it in today. Limit 2 per store.

 

That seems like expensive can art to make with that many colors for a one off.

 

Good, solid beer, but not on the level of Todd, Abrasive, Overrated, or Furious (all of which I deem excellent brews). Other than the serious bitterness & very dry mouthfeel, there's not a lot going on. A beer that seems made to sip mindlessly on the deck while waiting for the burgers to cook on the grill. Too bad my grill is frozen in a snowbank.

I'll try the next Shift, too.

 

I would appreciate the continued updates on BA Darkness. I was out of town all week and will just be flying back in this morning. Thanks in advance

 

Just over 1 case left of BA Darkness at Surdyks last night @ $23.99 limit 1.

 

Haskells in Chanhassen had BA Darkness along with 16 and 17 regular Darkness as of last night

 

Just go to your favorite store(s). Most stores got plenty of BA Darkness. The most popular stores may be out but many stores (especially those stores with later in the week Surly deliver dates) should have it.

 

Woodbury Haskells had it this morning 5 bottles or so

 

Haskells in Chanhassen had one bottle of BA Darkness left and it was "reserved"; they said they'd release it tomorrow if it wasn't picked up. They had 2015-17 Pentagram and 16-17 Darkness.

Total Wine in Chan had a few bottles behind the front desk, limit 1.

 

Thanks everyone. I found some pretty easily without having to call every store in the city