Where the Wildflowers Scar
Ocelot Brewing Company in Dulles, Virginia, United States 🇺🇸
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Score
7.09
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Where the Wildflowers Scar is a 6.5% Vermont-style IPA crafted in collaboration with Lily Seabird. This citrusy, light-orange-hued beer precedes the singer-songwriter’s evocative and emotionally resonant third LP “Trash Mountain,” which arrives April 4 via Lame-O Records.
The beer draws inspiration from the classic Vermont IPAs beloved since their introduction in the 2000s. Like those beers – progenitors of the relatively maximal New England IPAs – Where the Wildflowers Scar has only a slight haze and balances malt sweetness with a prickly bitterness. Its grist is all barley, pared down and direct, not unlike the arrangements on “Trash Mountain.”
Where the Wildflowers Scar showcases a trio of hops. The first two, Citra and Amarillo, were central players in the emergence of juicy, sunshiny Vermont IPAs and thus were natural choices for our ode to the state. Here, Amarillo was a late addition to the boil, joined by Citra Cryo during the whirlpool, before a second dosing of both Amarillo and Citra after fermentation. These punchy Pacific Northwest varietals strike a singularly citrusy chord of cara cara orange, lemon, and orange blossom.
And for the final cultivar, we introduced Champlain Valley Hops Crystal as a dry hop. Grown in Starksboro, Vermont, this Crystal is beguilingly peachy with hints of chamomile and grapefruit rind.
All of this fruitiness is enhanced by our house ale yeast, a strain that originates from… Vermont.
The beer draws inspiration from the classic Vermont IPAs beloved since their introduction in the 2000s. Like those beers – progenitors of the relatively maximal New England IPAs – Where the Wildflowers Scar has only a slight haze and balances malt sweetness with a prickly bitterness. Its grist is all barley, pared down and direct, not unlike the arrangements on “Trash Mountain.”
Where the Wildflowers Scar showcases a trio of hops. The first two, Citra and Amarillo, were central players in the emergence of juicy, sunshiny Vermont IPAs and thus were natural choices for our ode to the state. Here, Amarillo was a late addition to the boil, joined by Citra Cryo during the whirlpool, before a second dosing of both Amarillo and Citra after fermentation. These punchy Pacific Northwest varietals strike a singularly citrusy chord of cara cara orange, lemon, and orange blossom.
And for the final cultivar, we introduced Champlain Valley Hops Crystal as a dry hop. Grown in Starksboro, Vermont, this Crystal is beguilingly peachy with hints of chamomile and grapefruit rind.
All of this fruitiness is enhanced by our house ale yeast, a strain that originates from… Vermont.
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