On Tap at The River Room, Whole Foods, Boise. Hazy deep orange witha full dense sandy head. Nice fresh citrus tangerine hop aroma. Creamy ful bodies palate, modest and smooth bitterness. Great pale malt flavors and a little more late citrus pithiness at the end. Very nice.

On tap at bier thirty. Pours out a cloudy golden topped with a sand head. Nose is great pine grass citrus and some spice. Taste is as the nose with a good hop mix and a nice bitter grapefruit pithy end. Pretty tasty and man an I happy to see pelican in out area.

On tap at Brouwer's Cafe, pours a clear bronze with a medium white head. Aroma brings out quite a bit herbal hops, a little pine, and earthy malts. Flavour brings out very fresh earthy and piney hops. Not really much of a malt backbone, but the hops shine bright. Good stuff.

Darkened orange appearance. Nice lacing. Nose is very piney with a hint of biscuit. Taste is very bitter in the 80 ibu range. Piney as all hell nice back bone. Not a lot of nose but drinks nicely

Draught. Perhaps was too cold but aroma was faint, spice herb field. Malty flavour with hop interpenetrated, this definitely is a pale ale. Hop spice finish.

Bottle (2011, fresh). SMASH beer with Sterling hops and Oregon 2 row (and ALE yeast according to the website). Pours with a very minimally hazy yellow body with a large and lasting white head with good lace. Aromas are : FRESH, FRESH, FRESH! Very dank, spicy, herbal. TONS of papaya, some very fresh passionfruit, light esters. Some spicy herbal hop notes as well. Complex and all over the place. A bit bready and grainy malt bill. Flavors are all hops: floral, spicy, strong papaya fruit notes. Sterlings taste like this?! A bit grassy too. Light bready and crackery malt bill. Some light toasted notes (vienna perhaps?). Lively bubbles, very dry and light bodied. Raw (like many SMASH beers), but very interesting with it’s cleanliness and complexity.

Pale yellow beer, hazed, with a small white head. Appears fresh hoppy with flowery, piney and rosemary notes. Ureum, dry hopsacks or -bales, Hessian sacks. Light bodied, but very gristslick. Nice, if a bit unihopdimensional, exaggerated for a Pilsener.

Draft at the brewpub. A totally unclear orange-golden-amber beer with a lazing white head. The aroma is sweet wtih strong notes of grass and alfa acids. The flavor is sweet with acidic notes of hops, like chewing fresh hops - just about too much.

3 pints in an hour at Redbones on 11/22/06
It’s like the most over-the-top beer you hated to love. Insane amounts of aroma and flavor hops to match the IBUS. Nope, never harsh like DA says. Improving upon the wonderful Rogue Impy pils. Less alcohol (much less) and more attenuation, with even better aromatics.
The color was a nearly opaque, light, strawberry-amber. Very hazy. Oh and the keg must have been conditioned, because even on tap the carbonation was tight and frothy, almost creamy, very natural.
Very Dry and not exactly balanced, but sterling hops seem a lot more tolerable in unbalanced amounts than high AA hops. Though I can’t help wondering how much more refreshing and drinkable it would be if they halved the IBUs....Malt wise, it adds a touch of honey, with ample texture, but it’s not really a factor of the malt being too much/too little. For this beer to remain at this gravity and be drinkable, there’s no way any malt bill could balance these IBUs. Needs less hops. It’s fun to put 420 lbs of hops in, but if you’re looking at it more as a well-brewed beer and less of a science/hippy project, I think it’s pretty obvious that far less hops would suffice.