The "Dank"

backbone meaning its the supporting hop (most likely in the kettle), not the main hop (dry hopping). from what I can tell, all the Fort Points are the same base beer, and all the streets are the same base beer. depending on what variant (or street) it is is what they dry hop it with, this giving them their distinct taste from eachother.

Hit up their beer archive and look, in almost all of their beers columbus or CTZ is listed as the last hop, seems to do all of their hoppy beers wonders.

also, buddy and I home brewed a congress street clone posted by JC, and there were no galaxy hops in the boil, only columbus. the galaxy blast came in the 2nd ferm/dry hopping. so from that we gathered, all you have to do is change the dry hopping hop (and possibly volume) and you have the different streets (mosaic for melcher, el dorado for sleeper, nelson for stillings, simcoe for summer, etc etc.)

 

I homebrewed a Trillium Galaxy Fort Point Pale Ale based upon the recipe in BYO Sept. 2015. Yup, there is indeed CTZ hops in the kettle but that beer is dominated by the Galaxy hops. I am not a fan of the essential oils of CTZ since I am not a fan of dank but in my Galaxy Fort Point Pale Ale I perceived zero dank.

If you have the Sept. 2015 edition of BYO, there is a great article about brewing the original (1896) Michelob beer!

Cheers!

 

try saying something ambiguous enough that borders on either being a bad joke or ignorance. might get one then

 

Clearly the joke was regarding tomato flavors in an iPa.


There's one in every crowd I suppose.

 

ha, I can't say I have ever experienced that. so yeah, entirely lost on me.

 

I experienced it on accident. I had a %100 citra hopped homebrew and followed it with Odell myrcenary. The myrcenary tasted like tomato paste.

 

yuck. I mean, I've had stuff give off cabbage and onion/garlic hints but not tomato. I thought that apple Pale Ale out of last years SN Beer Camp pack tasted like sweetened cabbage juice.

 

Most of the studies have relied on 12 person tasting panel results compared with gas chromatography at a local university. I've got a long way to go before I'd have enough information to publish anything and right now my focus is on brewing more than these experiments (Now that I'm at a startup brewery again). That said, all the information gathered has been put to use at Tombstone and the results have been very positive. We start canning next month, so maybe sometime in the near future you can get your hands on some if you're into trading.

 

Related PM sent.

Cheers!

 

Yup. Horrible. Drain pour for me. Reminded me of Headway.

 

I do use dank to describe a beer, but only for such an aroma or flavor that is like cannabis: That pungent herbal note that can't be described by grass, or pine, or a common plant. People use "dank" as a flavor profile frequently, but I think since the term was applied to many IPAs for so long, some are noting that quality in a lot of NE IPAs that are soft and juicy, but really don't have a discernable herbal or floral taste.