does anyone else here think hopslam would be better without the honey?

Agree. But also think nearly all imperial IPAs would benefit from less alcohol and sugar. I would say the same for nearly all imperial IPAs. For me, the sweet spot is between 6 and 8.5% ABV.

 

Try Bell's Hopsoulution DIPA. You might like it.

 

In every language, no.

Hopslam is borderline perfect.

I can think of hundreds of IPAs I'd line up for "improvement" before Hopslam.

 

It wouldn't be hopslam then

 

Oddly enough, it would be sweeter without the honey, which is 100% fermentable (assuming the same o.g.).

 

Exactly what @TongoRad said... Honey will typically ferment out completely and raise the ABV without increasing residual sweetness.

The sweetness is coming from malt and yeast choice. Likely a lot of crystal or darker base malt variaties.

 

At 10% Im sure that sweetness inst all honey your tasting.....

 

Honey in most brewing processes is 100% fermentable so it’s not adding to the sweetness. Hopslam is fairly dark and an older school recipe so most likely the sweetness is coming from unfermentable sugars from malt like crystal or just due to the high abv.

 

The honey does increase the alcohol content, however, and alcohol adds to perceived sweetness (hence non-alcoholic beer tasting so dry). I do think Hopslam is a touch boozier than ideal for my tastes, but I'd say that about just about any Double IPA over 9% ABV or so. I do like it quite a bit regardless.

 

Keep in mind that I'm pedantic.


If a beer is under 8% ABV, it's not "Imperial ". Thus, the separation in style categories.

Cheers!

 

Exactly! Whether you think it would be better or worse, you couldn't still call it hopslam. It would be like taking the cherries out of mad elf, or the chillies out of crazy Ed's cave creek chili beer.

 

No... I like it the way it is.

 

I rate it 5's across the board, so that's a big negatory, good buddy.

 

10-4.
Catch ya on the rebound, watch out for those county mounties!

 

You'd really have to know their intent, in terms of whether it's an alcohol boost or not. Atm I'm assuming that it's a direct substitute for malt, with the added benefit of drying out the beer and even taking down the body a notch. Kind of like what the sugar does for Pliny, but adding a touch of flavor at the same time.

 

No,

 

I think Hopslam would be a better beer at 8-8.5 ABV. To carry 10% doesn’t really make it easy to carry a balanced beer, imo they usually come off as a tad sweet. The exception is Neshaminy Creek Shape Of Hops To Come, that been is anything but overly sweet and malty. Been a while since I’ve had, it, but it’s like 9.2-9.3 abv if I’m not mistaken, really a first rate WC style beer.

 

Leave Hopslam the way it is, if you don't care for it there are plenty other beers to choose from.