White Cedar Black IPA

Black IPA brewed with white cedar wood chips in the mash (less common than red cedar, but I cannot say I’ve seen either of them feature in beer very often). Thanks to Kevin, the brewer, for sharing! Thin and open, pale beige ring for a head, blackish robe wth thin mahogany edges. Expressive aroma of lots of melting bitter chocolate, candle wax and strong pine resin which I suppose represent the white cedar, dried grapefruit peel, fresh thyme, spruce wood, valerian flowers and even sweaty feet (weirdly). Sweetish onset, figs with a faint dash of black olive-like umami, medium carb, supple and oily mouthfeel; walnut, toasty and bitter-chocolatey malt profile, the roasted bitter finish accentuated by long and daring, powerful quinine-like hop bitterness, very piney and peppery, accentuated by the cedar wood – which adds a weird, but fascinating wax- or even paraffin-like aroma. I think it’s a great idea to support this beer genre’s natural bitterness and ‘pineyness’ by actually using a conifer element in the mash, this is original to say the least, especially within a Belgian context. That weird sweaty feet aspect in the nose could have been toned down a bit, but the wax-like aspect makes this beer very distinct and something of an acquired taste among black IPAs. Fascinating.

Pours black, medium creamy, tanned head. Smell is mild hoparomatic. Roasty, and creamy. Cedar grows stronger as it warms up. Taste is full, roasty, intense, creamy, tad sweet. Recognizable cedar wood when cold, stronger as it warms up. Very good body, and I just love the balance !

I Draught /I Dark beige head over jet-black beer. Wood, liquorice, spruce, cedar - because I know it - charcoal and waffle syrup. Cedar (this time obvious), dry, charcoal, some faint restsugars, and dry hops - difficult to pinpoint. Chewy, possibly feeling better bodied than it really is. Nice! Would be superb with Sorachi Ace IMHO.