Revolution Brewing (2021)

That was last November, then it came out again in May, and we will do it again this coming May. Don’t sleep on regular old Anti-Hero in the meantime. I know it won’t get you as many style points but I will from me

 

Haven’t yet, but I’ll surely give it a go. One thing I can say is that Rev’s marketing continues to kill it with the Hero names. Subz Hero is just a fantastic name.

 

Drank my last can of ryeway from last year last night and damn what a perfect beer for the longest night of the year. The heat was way down and it was just a wonderful rich rye browny of a beer. As much as my palate is grouchy I don't live closer, my wallet, waistline, and liver praise the lord (jk, they get plenty whooped on local beer as it is).

 

With the name I was disappointed to hear that it was adjuncted with $5 foot longs.

 

Im disappointed it’s not! /s

 

Doh! I meant to say not adjuncted...

 

If you're or anyone for that matter is looking for a cold IPA then try to find Riverlands Cold Synergy. Second cold IPA I've had from them and it's fantastic.

 

I still truly don't know what a cold / winter IPA is.

Basically, is it an India Pale Lager? That's my best guess.

 

My understanding is that a cold IPA uses lager yeast which ferments at a lower temperature than ale yeast, hence the cold moniker. They are hopped with hops typically found in "regular" IPAs so I think that's where the cold IPA name comes from. A winter IPA is an ale but can use a darker and maltier profile to make it a little bit more "wintery". But there are also white IPAs that are more associated with winter. Idk.I assume if I got this wrong someone will correct me because if you ever want the right answer on the internet pose the wrong answer first.

 

This is my understanding as well. I still haven’t had a cold IPA that I can taste the lager yeast like I have with many IPLs, which I prefer. But that could just be happenstance. I very much miss Rev’s District North Line.

 

So, it's an IPL then? Failing to see the distinction.

 

I agree. I just assumed the term Cold IPA markets better. But there honestly could be a difference I’m not aware of.

 

Is it bottom fermenting yeast? Is it actually traditional lager yeast or is it as I would wager some bs boutique strain that they are going to claim is like a lager yeast because it ferments closer to lager temps even though it is probably a hardy top ferment ale yeast and everyone has just jumped on it With the marketing gimmick. Any lager yeast conditioned imperial stouts out there

 

I think they're making essentially a new iteration on IPLs. The only difference I've noted from older versions is that the cold side hopping seems to be at even colder temperatures than previously done, stemming from some of Scott Janish's writing.

 

As long as we're not talking cryo hops...

 

Opened my first Dark Mode and I'm really into this. Strong dark chocolate but balanced by sweetness so it doesn't come across as bitter. Vanilla and caramel that seem like bourbon notes, definitely let's you know the beer was in a barrel A little heat on the back end in a really pleasant way too. Loving sipping on this with dinner in the oven and thinking I should have gotten more.

 

Hey guys, I figured I'd chime in on the cold IPA stuff since we've made a couple now at Riverlands. What makes a cold IPA, based on what I've read from the style originator, is a few unique things.

First, it's fermented with typical lager yeast, but closer to ale temperature. Some lager strains work better than others here, but our strain handles warmer temps without throwing off weird flavors. The idea here is that at warmer temp the yeast produces less sulfur, which is a common compound produced by lager yeast and takes time to condition out. Sulfur tends to clash with American IPA hop varieties, so the goal is to maintain a clean, but sulfur free fermentation.

Next, the grist contains either/both corn and rice. The idea here is maintain the crisp lager body even as the abv rises.

Lastly, dry hopping occurs during or shortly after fermentation. The goal here is some yeast and hop interaction to create new flavor compounds as well as the minimization of oxygen pick-up during the dry hop.

While the name is kinda dumb, I really like the thought process behind the style. We're going to keep making them as we love both lager and hops, and this seems like a fun combo of the two. We'll see if the style catches on!

 

If you guys did a split batch and fermented half at lager temps and the other half at the closer to ale temps would any of us be able
To tell the difference?

 

Vanilla Deth is awesome. Merry Christmas