Tomahawk Triple IPA
Microbrasserie Charlevoix in Baie-Saint-Paul, Quebec, Canada 🇨🇦
Belgian Style - Strong Ale Regular|
Score
6.50
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Appearance - 8 | Aroma - 7 | Flavor - 7 | Texture - 8 | Overall - 7.5
Dégustée en fût au Vices & Versa à Montréal. De couleur ambrée et claire. Nez de houblon résineux, légèrement herbeux (notes de menthe) aux notes citriques, malté de caramel sucré, légèrement fruité (agrumes, notes d’abricots) avec des notes d’alcool et de toffee. Moyennement ronde en bouche avec un pétillement moyen et une texture sirupeuse et aux notes crémeuses. Goût de levures fruitées (agrumes, léger de pêches et d’abricots, petites traces de mangues) accompagné d’une moyenne amertume de houblon moyennement résineux, légèrement citrique et aux petites notes herbeuses (menthe poivrée, une amertume qui se développe à mesure que la gorgée progresse) lors de l’entrée en bouche auquel se rajoute un goût malté de caramel sucré avec des traces de sucre bonbon et des notes de pain. Parallèlement, un léger goût d’alcool se pointe progressivement jusqu’en finale ainsi qu’une amertume de houblon plus herbeuses. Post-goût long-moyen, moyennement amer de houblon résineux, herbeux et aux notes citriques, léger d’alcool doux avec un léger goût fruité (zest d’agrumes, notes de pelures d’abricots). (hiver 2006-07)
Appearance - 6 | Aroma - 8 | Flavor - 7 | Texture - 6 | Overall - 7
A dark golden ale with a thin creamy white head. A strange aroma of pinhey hops and Vicks vaporub menthol, IPA, a sweet marraschino cherry with a good malt base, light cinnamon, and good hops. A complex and unsettling brew. On tap at Vices versa, Jan. 2007.
Appearance - 6 | Aroma - 5 | Flavor - 3 | Texture - 6 | Overall - 4
Draught tulip at Le St. Bock on 1/27/07
Fluffy white head perched atop a clear, lemon-yellow body with strong golden hues. The head fades steadily to partial cover, leaving light lacing behind. Light carbonation in the liquid.
Moderate amounts of hops in the nose are quickly joined by honey and caramel and a strong yeastiness. Lemons, oranges and a dry, but light white grapefruit note are the aromas given off by the hops. Warm honey-dough and light, earthy caramel give a strong malt backing, but it still seems a touch too bare behind the hops. Furthermore, on the finish, mixed in with light Belgian yeast esters is a strong dirtiness. Dirty carpet, wet wool, not exactly sure, but it’s definitely noticeable. Hops try their best to drive it out, but the aroma isnt overly strong or lasting, and seems to thin out heavily as it warms/breathes. Alcohol well-concealed.
The flavor begins with juicy citrus and strong grassiness. Round and lively it sits atop lightly sweet pale malts, with a touch of light caramel/toastiness. However, a pervasive dirtiness sets in quickly and completely ruins the beer. I’m not sure the cause, but it’s been my biggest problem in homebrewing thus far. I’ve narrowed it down to either A) bacterial infection from dry-hopping or B) bacterial infection from too high a lag time. I’ve got to imagine that commercial breweries don’t have problems with lag times, so it seems to me that it’s some type of complication with dry-hopping (both beers that I’ve dry-hopped have had this exact dirtiness). It’s strange too because this beer is filtered, so you would have thought all the hop debris would have been filtered off. Anyways, if I put this side-by-side with my homebrew, you’d be amazed at the similarity.
Unfortunately, it dosent translate in to such a good beer. Try as I may, I couldnt choke down my tulip. Odd that no one else reports this...but I’ve got Olivier to corroborate my story...