Sixpoint Hi-Res

Sixpoint beer person, when should we see this in VA?

 

VA received their shipment on Friday. Their deliveries will be going out next week.

 

Three cheers for Sixpoint.

 

This making it's way to FL?

 

Yeah, when's Cavalier Florida getting it? Gotta tell my beer guy to cop some of it.

 

same situation here, man..this pliny just wont sell wtf

 

What makes you say that? Six point is relatively well-priced, and Resin is an enourmous bargain DIPA at $10/4pack. Even if Hi-Res is $13/4pack, that's no more expensive than double jack or many other DIPAs about there. I'd be shocked to see it higher than $15/4pack, and when you compare that to other "triple IPAs" like Devil Dancer that go for $20/4pack, I bet six point comes out with a competitively priced high-gravity imperial IPA.

 

Is that a bomber or a 4 pack?

 

It was a 4-pack. Pretty delicious.

 

how about the abv and the ibu.Its not boozy, hiding that world class taste?

 

all them 1's

 

Like the guy above me said, all 1s. 11.1%, 111 IBUs. Booze is there, but the citrusy notes smell and taste are definitely front and center. It's a good sipper.

 

Contrary to what some think, its actually hard to hide the booze in beers like a strong double and triple IPA once you start to eclipse the 9-10% ABV mark. I've heard some chatter about creating big IPAs that do not taste like booze-bombs is simple because you can just cover it up with hops. For those of you who have had searing-hot alcohol burn hop monsters know this is simply not true! It is not as easy as it sounds, and there are two technical reasons why:

First, the overall profile of a pale ale or IPA (whether single, double, or triple) has a very basic malt bill. The majority of the grain bill is just a basic 2-row malt and then there are maybe a couple of crystal malts, Munich malts, or carapils malts thrown in for body. That's it.

Second, there is relatively little aging time (compared to let's say an imperial stout, barley wine, or doppelbock) so any slow-progressing oxidation or reduction reactions that may benefit those beers post-fermentation do not apply to the IPAs. If it doesn't taste great fresh when bottled, canned, or kegged when the hops are most vibrant, you are screwed.

The real art is to be able to make it taste vibrant and fresh upon packaging WITHOUT having the alcohol burn. The bitterness should be aggressive, but not offensive. It really is a balancing act of finesse, when executed well. :-)

 

See that Hi-Res isn't in the beerfinder yet, when should Western NY (Buffalo) be seeing it? Might have a buddy over for the games this afternoon and thinking I should have him stop at a store on the way over if they're already out.

 

There is a 24-48 hour delay on the BeerFinder. Unfortunately we cannot do anything about this because all of the sales info is relayed from our wholesaler network. Unless they deliver us the information in real-time we cannot pass that info onto our customers. So since most of our wholesalers received the product late last week, the earliest entries will start showing up on Monday and Tuesday of this week.

That being said, sometimes a search on Instagram, Twitter, Untappd, or other social media will show alerts of where people are purchasing it in real time.

 

Great explanation. I am trying to make big IIPA's for my homebrew and there is a difficult balance with the aging. I find that over 7% or so, it is hard to hide the alcohol (I do 95% 2-row and about 5% caramel 40). I usually am drinking 4-5 weeks after brewing. It has the best hop profile at this point, but usual the malt/alcohol is not ready and the yeast is still doing a little clean-up. The overall taste of the beer is usually better a couple of months later. Just curious how long from you brewing date is it until you bottle resin and hiresin?

Also, thanks for all the replies in this thread. You are a true beer advocate. I am pumped to try this in CT.

On a side not I love 3 bean. It is a great dessert beer. I think it is the best one you guys make (that I have tried). Keep up the great work.

 

Hi there,

We are packaging the Resin about 4 weeks after brewing and the HI-RES about 4-5 weeks after brewing. The primary fermentation on the HI-RES took about a week longer than the Resin did.

Both of them will taste fine months after being canned or kegged, but the hop profile is most vibrant and fresh within a couple weeks of packaging. There is always the temptation for beer geeks to lay beers down in their cellars, especially the high gravity ones, but the Resin and HI-RES definitely should be consumed fresh for optimal flavor.

 

Maybe they should call it high res 111

 

Thanks sixpoint for the explanation sheds a lot of light on this subject.

 

Every IPA or DIPA that I have bough is best fresh (except my homebrew), so I definatley agree with you there. I might just be bottling to early (because I need to wait at least 2 weeks for it to carb,so I only give it one week in primary and 1 week insecondary). Thank you for the information and advice.