New Beer Weekend #33

Subterranean Homesick Brews By Cold harbor
4.18/5 rDev +6.4%
look: 4.25 | smell: 4.25 | taste: 4 | feel: 4.5 | overall: 4.25

Can received in a trade with @mickyge



Canned 1.10.21, openeded3.6.21, poured into teku

Hazy orange liquid , two finger creamy off white foam cap , good retention, sticky lack Ng’s, settles to a pencil thick layer after five minutes

Aroma is orange citrus , pear

Taste is orange citrus, honeydew melon , tropical fruits

Mouthfeel is creamy with a hop nibble finish that has a a gentle bitterness that lingers in the back of the tongue

Good beer Mike!

 

Poured into a 16 oz Nordic glass canned on 2/01/2021. Pours a hazy orange with a 2 finger sticky white head that leaves thick streaks of lace with excellent retention. 4.25

Aroma white grapes, melon, mandarin, peach, passionfruit, and apricot. 4.25

Taste follows grapes, honeydew, mandarin, passionfruit, peach, and apricot. 4.25

Mouthfeel is above average, soft gentle carbonation, a tad dry and sticky, and at 8.7% easy going down. 4.5

Overall I will get this again, nice and slightly different. 4.25

 

Good morning, girls and boys. I happen to be awash in new beer this weekend. I started last night with a blind tasting of the Three Floyd's beers that I found at the store yesterday. I will get to officially reviewing the three that were new to me (and likely re-review Zombie Dust after a few years), but today I have a new beer from a local.

DC Brau is billing The Imperial as an new school IPA with the requisite newer techniques (e.g. heavy dry-hopping, using hop products), but with an eye towards the history of the AIPA. The beer has a light haze on its near copper amber body. The head is quite strong, and falls loosely to a spongy mass with an almost coral-like lace pattern against the glass.


First sip has a clean toasted malt with melon sweetness. A few granules of brown sugar might be sprinkled in, as well. There's a slight roughness to these sweeter notes that I am guessing is the hop bitterness getting into the action. The beer is still a little cold, and for now at least, they are not being too forceful.

The nose at this point is a bit of dank mixed with citrus and toast (I often get an impression of orange marmalade on brown grain toast and it applies here). I'm getting some of the melon I tasted initially, as well as some herbal note with a little spice. That hint of spice is similar to a little bite that I was getting in a quite different beer earlier today, so maybe there's something in my system.

Fairly crisp, with a near dry finish, the beer is fairly balanced but definitely lies on the bitter side of things. It doesn't have the raw bitterness that I associate with the "roots" of the American IPA. Herbal and pine notes are noticed, but they weave into the malts fairly seamlessly. The feel is definitely more old school, and I'd say the malt profile would lean that way. The hops are a mix of old and new flavors, with that aforementioned "softness" that I think is more new school. Overall, I'd go with a pretty good old school American Pale Ale, as it doesn't push its 8% weight around.

 

An homage to a long ago relative

Shaun Hill of Hill Farmstead Brewing likes to name beers after his relatives of yore which brings us to today’s beer: Hill Farmstead Arthur.

My very first Hill Farmstead beer was Edward (an APA) that was served on draft at a local beer bar during a Philly Beer week event. This was quite some time ago; I would guess maybe10 years ago. Boy, that was a glorious beer.

For a period of time Hill Farmstead beers were available in the Philly area on draft. For me it was always a special treat. One of my local beer bars would conduct an annual 4th of July event featuring Hill Farmstead beers. One of the bartenders would drive up to Vermont and bring back a half-dozen or so kegs of differing Hill Farmstead beers. I was only able to make it to a couple of those events due to other commitments but I really enjoyed the two that I went to.

Then tragedy arrived a few years ago: Shaun Hill decided to withdraw from the Philly market. The good news is that a couple years ago Hill Farmstead draft beers reappeared in the Philly area but the availability is not nearly as good as it was in the old days; few brands are provided and only a handful of kegs at a given time.

Well, thanks to the generosity of a fellow BA I will be drinking a bottle of Hill Farmstead Arthur, a Saison but Shaun Hill labels it as a Vermont Honey Ale. I have had the chance to drink Anna on tap in the past but this is my first time drinking this beer in a bottled version.

On the Hill Farmstead website there is a nice write-up:

“Arthur

Farmstead® Ale

Arthur (1922-2005) was our grandfather’s youngest brother; Hill Farmstead Brewery rests upon the land that was once home to him and his 13 siblings. In his honor, this Farmstead® ale is crafted from American malted barley, American and European hops, our distinctive farmhouse yeast and water from our well. Unfiltered and naturally carbonated, this is the ale that I dream to have shared with Arthur.

Ancestral Series

6% ABV

Farmstead® Ale Yeast

American Malted Barley Malt

Foudre Aging Method”

At a past Philly Beer Week event I had the opportunity to chat with Shaun Hill for 15-20 minutes. I appreciated his willingness to speak with me and respond to my many technical brewing questions. He responded to every query with kindness and grace. During our much faceted discussion I got the distinct impression that he is a very contemplative fellow. I appreciated my time with him.

Served in my Heavy Seas chalice:

Appearance:

Straw yellow colored with a BIG fluffy white head.

Aroma:

Wow! A complex aroma of floral, herbal, citrusy,…

Taste:

The flavors follows the nose with a complex flavor profiles of floral/herbal/citrus… As the beer warms/opens up there is a slight hint of barnyard funk. There is a pleasant level to tartness for my palate. There is a low-medium bitterness.

Mouthfeel:

Spritzy carbonation with a dry finish.

Overall:

This beer is excellent! I very much enjoyed the combination of flavors and this beer is pleasingly balanced with the spritzy tartness. I am a big fan of the flavors produced by the Farmstead® Ale Yeast.

@KOP_Beer_OUtlet @rotsaruch @RobH

 

Craig, your post piqued my interest so I did a quick web search to find (with emphasis in bold by me):

“The Imperial (8% ABV) is brewed with copious amounts of malted oats and Mid-Atlantic wheat creating a soft, pillowy mouthfeel. Showcasing a mix of contemporary hops and advanced hop products, including El Dorado, Mosaic Incognito and Sabro Cryo, The Imperial provides a soft, balanced bitterness that IPA fans expect with complex bursts of tropical, stone fruit, tangerine/lime, sweet berry and vanilla cream flavors coupled with a subtle toasted coconut backbone and vibrant tropical fruit finish.”

https://dcbrau.com/dc-brau-grows-flagship-lineup-with-the-imperial/

So, the “advanced hop products” used to brew The Imperial is a new hop extract branded as Ingognito and they also use Cryo pellets which have been around for about three years (so a relatively new product.

They are also using some aspect of Juicy/Hazy IPA brewing via utilizing malted oats and wheat as part of the grain bill.

An interesting new beer.

Cheers!

 

Thanks for the extended research, Jack. I sorta assumed oils, extracts, or the like were involved in the "new side," but wasn't sure.

The surprise is where they mention "copious amounts" of oat and wheat, which I understand can add to mouthfeel, yet I felt it was more old school in that aspect. That aside, I wonder if those additions helped the bread side of that marmalade and grain toast impression I mentioned, though.

Cheers!

 

Well, the aspect of most importance here is your personal palate. I sometimes (often?) have a differing opinion on a beer's characteristics vs. what the brewers write up in their descriptions of their beers. We all have our own unique palates.

Cheers!

 

And I personally would add Anna to 'the list' here. I discussed this beer in a past NBS thread where I stated:

"I am a big fan of the flavors produced by the Farmstead® Ale Yeast."



https://www.beeradvocate.com/community/threads/new-beer-sunday-week-764.624762/#post-6659286

Cheers!

 

Thanks for kicking things off today @FBarber !

I'm dedicating this weekend to IPAs, starting with my favorite type of IPA, a WCIPA.

I was excited to try a Reinegeist Truth for the first time yesterday. Unlike typical Midwest takes on WCIPAs, it didn't have a heavy malt caramel back. It shared the same taste and flavor profile as some of my favorites. However, the strength of said taste / flavor was very light, like a Michelob Ultra light beer version of a WCIPA. Was OK, but not a beer I'd hunt down in the future as I prefer a more bolder flavor. Was really surprised since the ABV is 7.2%, most session beers I enjoy have much more taste.

Today, I'm turning to a local WCIPA, produced by Suburban Brewery Miskatonic, West Coast Warlock.



Can Notes: 12 oz, 8% ABV no can date but released 2/1/21 per their Instagram post.

Appearance: Nice clear golden tan pour, light carbonation, heavy creamy white head leaves generous lacing. Looks good. 4.0

Aroma: Nice pine and citrus aroma, mango backs. Malt takes a back seat, aroma profile neutral, hops bold and pleasant. 3.75

Taste: Malt presence heavy here, sweet caramel strong and persistent. Pine present but takes a back seat. Lightly dry, sweetness trumps bitterness, though fits of light bitterness tries to hold the sweetness in check. This is solidly in the Midwest take on WCIPA. 3.5

Mouthfeel: Light to medium body, malt sweetness lends to a creamy feel. Light carbonation. Lacing generous throughout. Lightly dry. Easy drinking, lightly sweet aftertaste. 3.75

Overall: This is a good Midwest version of a WCIPA, though sweeter and too expensive ($3.75 for a single 12 oz can) to grab in the future. 3.5

Music Accompaniment: Neil Young's Alabama on WXRT Saturday Morning Flashback (1972).

Have one more "local" pour planned today before switching to California IPAs to close out the weekend tomorrow.

 

What are your personal thoughts about Two Hearted? Does that beer have to much malt for your preferences?

Cheers!

 

For my tastes, Arthur, Anna & Florence are the best shelfies available in the business, especially at a comparatively quite reasonable $10 each.

 

FWIW as a person who has been brewing for over 25 years (batch number 467 in the primary) I have become a big believer of the 'all of the above' aspect. There are a gazillion decisions made in the brewing of a batch of a beer and while relative importance could be debated (e.g., selecting quality ingredients, conducting a proper fermentation, the build of the brewing water, etc.) I am currently of the opinion that all of the brewing decisions in concert matter. I am of the opinion that Shaun Hill is an absolutely brilliant brewer and the next result is beers of OUTSTANDING quality. There are brands of Hill Farmstead beers that I enjoy drinking more than others but all of those brands are of very high quality and this is all due to the influence of Shaun Hill IMO.

Cheers!

 

A disappointing return after a dry February:
Dark Lager, a "German-Style Schwarzbier" from Five Boroughs in NYC
The brewery says

There was nothing particularly offensive about this beer, but nothing particularly impressive either. Very little aroma and predominantly "burnt" flavors. It was canned on 12/11/20 so age isn't to blame. Dark Lager is a very nice looking beer, but is also an example of why you cant judge a beer by how it looks.
This is the first beer I've had from them and, based on Dark Lager, I'm not likely to purchase any others.


3.38/5
look: 4 | smell: 3.5 | taste: 3.25 | feel: 3.5 | overall: 3.25

About 3 month old can
L: A very nice diluted coke with a ruby tinge and a medium tall, quickly dissolving, tan head
S: Very little aroma, mostly charred malt & burnt toast
T: charred malts, burnt toast
F: surprisingly thin with a bitter aftertaste on the sides and back of the tongue
O: unsatisfying and disappointing, not a drain pour, but definitely not a repurchase

 

I would add to your points, a very focused attention to the raw materials, malts, oats, honey, hops, etc. Anything out of the ordinary, as you point out can have an impact.

 

Bill, FWIW what you are detailing as regards:

· “predominantly "burnt" flavors”

· Aroma: “mostly charred malt & burnt toast”

· Favor: “charred malts, burnt toast”

is something I sometimes (often?) encounter with US craft brewed versions of Schwarzbier. I am of the opinion that too many craft breweries think they need to ‘amp up’ the roasty aspect for this beer style. I am also of the opinion that a ‘good’ Schwarzbier benefits from a restrained level of roasty flavors and also this would result in a beer closer to style guidelines (e.g., BJCP style guideline).

Maybe the craft brewers think their customers want moar here? And maybe craft beer consumers would find a less roasty Schwarzbier?

In a past NBW I discussed a Schwarzbier that I thought hit all of the ‘right’ notes for a Schwarzbier:



https://www.beeradvocate.com/community/threads/new-beer-weekend-24.653031/#post-7137808

Cheers!

 

Hey Jack, What I mostly got was burnt whole wheat toast that overwhelmed anything else that might have been there. I let the last few mouthfuls sit before swallowing and faint background flavors started to come out.