7.6/10
—
Appearance 8
Aroma 7
Flavor 8
Texture 8
Overall 7.5
2 draught pints at the brewery on 1/28/07
My favorite color for an IPA - platinum-blonde with a light, lemon-yellow tint. Lots of chill-haze and a medium amount of creamy white head that is retained well and laces in rings.
Strong aroma is full of dry tangerine, white grapefruit, mandarin oranges and leafy, bitter hop acids. Definitely on the heavy/assertive side in respect to bittering, but there is definitely an enjoyable amount of late addition and dry-hopping. A touch of highly acidic bitterness on the finish, almost sour is noted, but it’s no doubt from the massive amounts of hops in here and seems almost inevitable. Strong lemon-cherry aromas remind me of magnum hops, while there is a bit of cattiness or extreme plant-like astringency. Malt is gentle in aroma, only leaving light grains, bits of honey and light whitebread. Clean yeast and fortunately, no aspirin-like notes. No alcohol noted. I have had more fresh and fruity/complex hop aromas (though not too many more), but I think this one just suffers from too much bittering. Tone that down and this would be every bit as good as any San Diego IPA.
Bitterness shows in the flavor, especially on the finish, where the bare, pale malts do little to cover the strong amount of acidity. But like the nose, there are plenty of tangerines, mandarin oranges and soft conifer-like notes to go around (and of course grapefruit). Dextrinous body is quite dry in flavor, but very supportive in texture, as the perfect IPA should be. Highly engaging, tight carbonation, as I’ve come to expect from this fine brewery. No alcohol in the flavor, no flaws. I’d really like to see this with about half or a third of the IBUs cut out.
My favorite color for an IPA - platinum-blonde with a light, lemon-yellow tint. Lots of chill-haze and a medium amount of creamy white head that is retained well and laces in rings.
Strong aroma is full of dry tangerine, white grapefruit, mandarin oranges and leafy, bitter hop acids. Definitely on the heavy/assertive side in respect to bittering, but there is definitely an enjoyable amount of late addition and dry-hopping. A touch of highly acidic bitterness on the finish, almost sour is noted, but it’s no doubt from the massive amounts of hops in here and seems almost inevitable. Strong lemon-cherry aromas remind me of magnum hops, while there is a bit of cattiness or extreme plant-like astringency. Malt is gentle in aroma, only leaving light grains, bits of honey and light whitebread. Clean yeast and fortunately, no aspirin-like notes. No alcohol noted. I have had more fresh and fruity/complex hop aromas (though not too many more), but I think this one just suffers from too much bittering. Tone that down and this would be every bit as good as any San Diego IPA.
Bitterness shows in the flavor, especially on the finish, where the bare, pale malts do little to cover the strong amount of acidity. But like the nose, there are plenty of tangerines, mandarin oranges and soft conifer-like notes to go around (and of course grapefruit). Dextrinous body is quite dry in flavor, but very supportive in texture, as the perfect IPA should be. Highly engaging, tight carbonation, as I’ve come to expect from this fine brewery. No alcohol in the flavor, no flaws. I’d really like to see this with about half or a third of the IBUs cut out.
Tried
on 13 Feb 2007
at 14:48
6.8/10
—
Appearance 8
Aroma 6
Flavor 6
Texture 8
Overall 7
Draught tulip at the brewpub on 1/28/07
Strawberry-blonde and red beer with a small amount of pinkish-tinged white head that dosent stay much above a covering, but provides plenty of lacing. Light carbonation in the liquid, which shows a medium clarity.
Very juicy, lightly acidic nose puts out a lot of dry, tart cherry/raspberry aroma with a moderate wheat-like backbone (cream of wheat, vanillin) that softens the blow of the fruit somewhat. Some light plant-like/vegetal notes suggest the berries were thrown in seed and all (which is cool), but at this point, things are very muted in the yeast department and this seems like more of an American fruit beer than a Belgian one. Pure fruit aroma is a bit muted, overall, I would say, though what is there is natural and well-done. A bit of piquancy from the pomegranate, though I would never note it if I didnt know it was there.
It just seems like the dryness and only moderate amounts of tartness are getting in the way of the full expressiveness this beer could show. A bit biscuity/nutty and bland and I also think raspberries ferment out too easily, leaving not as much aroma/flavor behind as other fruits (cherries, for example). Not a huge fan of sour mashes, as I think they come off rather mediocre in acidity. The lactic notes are too muted and just muddle the fruit notes and contribute to the already very dry nature of the beer. But you can’t fault the brewer, this seems like it came off perfectly for what he intended (berries, tartness, dryness, lactic acid). Carbonation is firm as always in their beers, leading to a very Belgian-like mouthfeel, which is a good accomplishment for a draught beer. Medium-light body, but plenty of texture. Just a shade of brett in the flavor. If this gets infected with pediococcus and/or lactobacillus, I bet it would be fantastic in a year or two as it really needs much stronger acidity/sourness/tartness.
Strawberry-blonde and red beer with a small amount of pinkish-tinged white head that dosent stay much above a covering, but provides plenty of lacing. Light carbonation in the liquid, which shows a medium clarity.
Very juicy, lightly acidic nose puts out a lot of dry, tart cherry/raspberry aroma with a moderate wheat-like backbone (cream of wheat, vanillin) that softens the blow of the fruit somewhat. Some light plant-like/vegetal notes suggest the berries were thrown in seed and all (which is cool), but at this point, things are very muted in the yeast department and this seems like more of an American fruit beer than a Belgian one. Pure fruit aroma is a bit muted, overall, I would say, though what is there is natural and well-done. A bit of piquancy from the pomegranate, though I would never note it if I didnt know it was there.
It just seems like the dryness and only moderate amounts of tartness are getting in the way of the full expressiveness this beer could show. A bit biscuity/nutty and bland and I also think raspberries ferment out too easily, leaving not as much aroma/flavor behind as other fruits (cherries, for example). Not a huge fan of sour mashes, as I think they come off rather mediocre in acidity. The lactic notes are too muted and just muddle the fruit notes and contribute to the already very dry nature of the beer. But you can’t fault the brewer, this seems like it came off perfectly for what he intended (berries, tartness, dryness, lactic acid). Carbonation is firm as always in their beers, leading to a very Belgian-like mouthfeel, which is a good accomplishment for a draught beer. Medium-light body, but plenty of texture. Just a shade of brett in the flavor. If this gets infected with pediococcus and/or lactobacillus, I bet it would be fantastic in a year or two as it really needs much stronger acidity/sourness/tartness.
Tried
from Can
on 13 Feb 2007
at 14:04
8.6/10
—
Appearance 8
Aroma 8
Flavor 9
Texture 10
Overall 8.5
Tap at Boston’s Belgian Beer Fest - this was the hit of the fest for me - I went back for several samples - has a lot of black saison character - nearly opaque out of the tap, with foamy head - it’s young age keeps the brett from making it very sour - in fact, there is really more of a lacto-like dry quality than there is a sour brett character - a mild tartness combines with some unique flavors - first I sense a hint of cherries, then some dry, cocoa character, followed by some interesting herbal and floral flavors (heather mostly, along with some warming spiciness) - extraordinarily unique, and very difficult to describe in words.
Tried
from Draft
on 29 Oct 2006
at 20:50
8.2/10
—
Appearance 10
Aroma 8
Flavor 8
Texture 8
Overall 8
Draught pint at Redbones on 5/6/06. Dark black, very nearly opaque with a very well-retained light chocolate head that provides ample lacing. Moderate chocolate tones falling off the liquid intertwine gracefully with clean Belgian yeast notes (soft dough, vanilla, marshmallow). Very reserved roast and light prunes provide depth, with succulent malts hidden, waiting to burst forth as it warms. Highly aromatic, especially for a draught beer served out of a shaker. And as it warms, definite sticky fudge comes forth, almost showing a touch of tobacco and crunchy, earthy black malts. It never gets too far dry, however, thanks to the prunes (which sort of share a note with some raisins and/or dates) that sweeten things. Chocolate fudge, woven amongst vanilla and light yeast slowly assuage the palate, while light tinges of bitter chocolate provide an intriguing change of pace, as some minimally crunchy malts show themselves. Just enough to add a little oomph and cut the sweet chocolate and soft vanilla-creme sweetness. All the while, visions of Abbey Dubbels and dark Belgian ales flash through my head. WIth a slight change of malt, this could blend seemlessly in to a true Belgian ale. Very tastefully yeasted, perfect attenuation with low, fairly engaging carbonation. Maybe a light touch of leafy, soily hops, but it is mostly lost amidst the dark malts. Clean, flavorful and quite complex. It dosent seem to have been boiled that long, and that contributes to a drinkable beer, with a lighter palate. When I think of Alvinne Podge imperial, I just think of too much chewy, near-syrupy brown malts building up too heavily on the palate. This concentrates on presentation of flavors, which, ultimately, I think beer should do, without confusing things with a heavy mouthfeel or overly aggressive flavors. No alcohol noted in flavor or aroma.
Tried
on 19 May 2006
at 15:19
8/10
—
Appearance 10
Aroma 7
Flavor 8
Texture 8
Overall 8
Draught tulip at the brewpub on 3/10/06
Deep cherry-red color, with some light gold and tan tints, glassy clarity, is obviously unfiltered, but well-settled. Frothy, prominent, chalky-beige colored head is very well-retained providing light lacing.
Smells of a mix of light chocolate matls, touches of sticky caramel and just a hint of crystal malts for color. Not overly dried out or papery from the crystal malt addition, which is a feat in itself. A touch of creamy-sweet pale malt sugars, dry, but lively fruits (apples, cherries, raisins, plums) and a straightforward, but delightfully playful and aromatic hop profile of soft citrus, light soil and bits of wintergreen and controlled pine. The flavor is full of fruity and sprucey hops, at first, with a grainy, unfiltered texture, sticky caramel, near-creamy pale or dextrin malts and tastefully done, lightly drying crystal malts. Some bits of chocolate on the very tail end, with a very tight, low amount of carbonation. Perhaps it dries out a bit too much, with a growing toastiness as it warms, and the hops are only moderately assertive (yet fully flavorful). No alcohol noted in nose or flavor. Brewers that can make crystally/caramelly, PNW hopped, 8% abv double-red ales taste lively, round and balanced are a rare breed.
Deep cherry-red color, with some light gold and tan tints, glassy clarity, is obviously unfiltered, but well-settled. Frothy, prominent, chalky-beige colored head is very well-retained providing light lacing.
Smells of a mix of light chocolate matls, touches of sticky caramel and just a hint of crystal malts for color. Not overly dried out or papery from the crystal malt addition, which is a feat in itself. A touch of creamy-sweet pale malt sugars, dry, but lively fruits (apples, cherries, raisins, plums) and a straightforward, but delightfully playful and aromatic hop profile of soft citrus, light soil and bits of wintergreen and controlled pine. The flavor is full of fruity and sprucey hops, at first, with a grainy, unfiltered texture, sticky caramel, near-creamy pale or dextrin malts and tastefully done, lightly drying crystal malts. Some bits of chocolate on the very tail end, with a very tight, low amount of carbonation. Perhaps it dries out a bit too much, with a growing toastiness as it warms, and the hops are only moderately assertive (yet fully flavorful). No alcohol noted in nose or flavor. Brewers that can make crystally/caramelly, PNW hopped, 8% abv double-red ales taste lively, round and balanced are a rare breed.
Tried
from Can
on 13 Mar 2006
at 15:32
6.1/10
—
Appearance 8
Aroma 6
Flavor 6
Texture 6
Overall 5.5
Draught tulip at the brewery on 3/10/06.
Deep auburn-mahogany with some darker black cherry skin highlights and a sandy-beige head of moderate size (one-finger) that is somewhat well retained and laces lightly.
The nose smells of a mix of fruity nut bread (cherries, candied figs and dates), brown sugar and some sweet cream. Alcohol dryness on the end, again a touch of phenols and the usual munich malt breadiness. The brown sugar and simple, sweet creamy sugars come off a bit too simple, with the fruits being a little too sugar-soaked/candied. Dryness comes, but it’s too bready and sharp (alcohol).
Flavor is overly simple. Well-extracted, of course, are the malts, but it just seems like brown sugar and candied cherries fatigue the palate somewhat, while a bit of looseness to the texture is at odds with the low carbonation. I don’t get all of the lusciousness I had hoped for. The malts nearly cloy instead of comforting. And it’s interesting that the alcohol is used to dry out the flavor. I can appreciate that that is more traditional than using hops, but combined with the breadiness from the munich malt it proves tiresome to my palate. Nuttiness and lightly astringent berry-skins on the end, with perhaps some phenols. Perhaps more an issue with German beers, than any complaint with Alchemist, as this beer is well-made, but I just find the breadiness and sweetness coupled with overly drying phenols and alcohol in a strong German beer to be inferior to a similarly made Belgian beer.
Deep auburn-mahogany with some darker black cherry skin highlights and a sandy-beige head of moderate size (one-finger) that is somewhat well retained and laces lightly.
The nose smells of a mix of fruity nut bread (cherries, candied figs and dates), brown sugar and some sweet cream. Alcohol dryness on the end, again a touch of phenols and the usual munich malt breadiness. The brown sugar and simple, sweet creamy sugars come off a bit too simple, with the fruits being a little too sugar-soaked/candied. Dryness comes, but it’s too bready and sharp (alcohol).
Flavor is overly simple. Well-extracted, of course, are the malts, but it just seems like brown sugar and candied cherries fatigue the palate somewhat, while a bit of looseness to the texture is at odds with the low carbonation. I don’t get all of the lusciousness I had hoped for. The malts nearly cloy instead of comforting. And it’s interesting that the alcohol is used to dry out the flavor. I can appreciate that that is more traditional than using hops, but combined with the breadiness from the munich malt it proves tiresome to my palate. Nuttiness and lightly astringent berry-skins on the end, with perhaps some phenols. Perhaps more an issue with German beers, than any complaint with Alchemist, as this beer is well-made, but I just find the breadiness and sweetness coupled with overly drying phenols and alcohol in a strong German beer to be inferior to a similarly made Belgian beer.
Tried
from Can
on 13 Mar 2006
at 14:05
6.6/10
—
Appearance 6
Aroma 7
Flavor 7
Texture 6
Overall 6.5
Draught tulip at the brewery on 3/10/06
Small pinch of off-white head is well-retained, though the liquid does not provide nearly any lacing. The body is a chill-hazed, lively golden-maize with some very faint burnt amber tones.
The nose quickly delivers a blast of phenols, clovey and ever so slightly medicinal, with creamy bananas and an oily, cedar-like note that is probably just the interplay of wheat and phenol. Dry lemon and tangerine juice notes are faintly perceptible, further adding a dry and mildly acidic tone to the aroma. Aroma strength is quite strong.
Upon sipping, the beer begins significantly sweet, with doughy, sweet, white malts, some grassy, almost wet hay-like notes and a creeping phenolic overtone that becomes more prominent as it warms. Alcohol dries out the flavor heavily on the end, though I wouldnt call the alcohol overly apparent, just light sharpness/perfuminess. Grainy and yet doughy at times, but ultimately too phenolic for my liking, with too much alcohol dryness. Low carbonation makes things a little "soggy". Some soft fruits (nectarines, peaches, pears, bananas) provide a light playfulness. The wheat and barley texture, is superb, however, as I’ve come to expect from this brewer. I just don’t buy in to the concept of a "Double Hefeweizen". To me a hefe should be quenching and crisp, with only playful ester and phenol qualities. If you are giong to amp up the flavors/alcohol, you’ve got to find some way to keep the original spirit of a hefe, or so I think. This strong version loads the palate up with too much, in too many categories. Perhaps a bit more carbonation would help? Not sure, but it is a very intriguing experiment. Maybe if you approach it as a German Strong Ale. . . .
Small pinch of off-white head is well-retained, though the liquid does not provide nearly any lacing. The body is a chill-hazed, lively golden-maize with some very faint burnt amber tones.
The nose quickly delivers a blast of phenols, clovey and ever so slightly medicinal, with creamy bananas and an oily, cedar-like note that is probably just the interplay of wheat and phenol. Dry lemon and tangerine juice notes are faintly perceptible, further adding a dry and mildly acidic tone to the aroma. Aroma strength is quite strong.
Upon sipping, the beer begins significantly sweet, with doughy, sweet, white malts, some grassy, almost wet hay-like notes and a creeping phenolic overtone that becomes more prominent as it warms. Alcohol dries out the flavor heavily on the end, though I wouldnt call the alcohol overly apparent, just light sharpness/perfuminess. Grainy and yet doughy at times, but ultimately too phenolic for my liking, with too much alcohol dryness. Low carbonation makes things a little "soggy". Some soft fruits (nectarines, peaches, pears, bananas) provide a light playfulness. The wheat and barley texture, is superb, however, as I’ve come to expect from this brewer. I just don’t buy in to the concept of a "Double Hefeweizen". To me a hefe should be quenching and crisp, with only playful ester and phenol qualities. If you are giong to amp up the flavors/alcohol, you’ve got to find some way to keep the original spirit of a hefe, or so I think. This strong version loads the palate up with too much, in too many categories. Perhaps a bit more carbonation would help? Not sure, but it is a very intriguing experiment. Maybe if you approach it as a German Strong Ale. . . .
Tried
from Can
on 13 Mar 2006
at 12:54
7/10
—
Appearance 8
Aroma 7
Flavor 7
Texture 6
Overall 7
On draught at the brewpub 11/4/05 with Muzzlehatch. Well I suppose this is sort of trippel-ish in nature, and they call it a strong golden ale, but I don’t know, it didnt seem very estery or candi-sugar influenced, so I thought it a Belgian ale, in the strong sense, but perhaps it should be reclassified. The pour is a polished brass-copper-gold color, light chill haze to it with a small, fairly well-retained white head and moderate amounts of lace. Aroma of spicy hops (herbs, light hay and sweat), strong yeast presence and some cookie dough and a touch of breadiness. Just a hint of peaches, apricots and nectarines. Flavor seems to have more munich malt, it’s slightly sour anyways, with light fruitiness, a hint of very dry caramel/toffee and more spiciness from the hops. Finishes with moderate sugariness (sugar cookies, white dough) and then a tremendously drying alcohol/yeast sensation. Mouthfeel is lightly creamy at times, ending a bit watery with moderate carbonation.
Tried
from Can
on 13 Nov 2005
at 14:22
6.6/10
—
Appearance 6
Aroma 7
Flavor 7
Texture 6
Overall 6.5
Draught pint at the brewpub, with Muzzlehatch on 11/4/05. Pours a hazy, fiery orange and amber-auburn colored beer, with a small, fairly well-retained off-white head that recedes to cover fairly rapidly, with light lacing. Aroma has lightly tart cherry pie, a lemon candy-like note and a smooth, drying wheat note on the end. Flavor shows lightly acidic cherries balanced by light honey and a bit of sweet breadiness. Yeast is rather thick, while the wild yeast adds a clean, if rather subdued tartness. Wheat gives a light chewiness to the texture, but the mouthfeel might be a little bit too easygoing on the end, being a draught beer. Some peaches, cherries and plums, with a hint of woody-like flavor and more yeast. No alcohol apparency. Rather subdued overall. I wasnt paying too much attention to the beer for the first two-thirds of it and looked up to see it almost gone. By that point, I hadnt come away with much other than the fact that I was drinking some cherry beer infused with small amounts of brett. Perhaps just a little too simple in its flavors, with too weak a mouthfeel.
Tried
from Can
on 11 Nov 2005
at 16:03
7.6/10
—
Appearance 8
Aroma 9
Flavor 7
Texture 6
Overall 7.5
Pint draught at the brewery, 7/8/2005 with TAR and CQuiroga. Deep amber-maize-blackberry colors swirl about, with an outstanding hickory-red sheen to it and a small, but neatly retained off-white head. Light, spotty lacing. Nose is gorgeous! Simcoe and warrior hops gone wild, fresh, aromatic, fruity, clean and juicy. Really gets in your face, but dosent kill you with sweet malt ntoes. The lightly peppery, dry rye gives strength to the nose as well. Unfortunately, the flavor didnt live up to the nose. Begins with astringent, bitter, floral hops, and unripened fruits. Dry, peppery, grainy rye further dries things out, and the malt has to play catch-up from the start. Nutty notes mix with light cola and touches of dry toffee here and there. Strong toasted grains, more bitter hops and light fruits round out the finish. The malt balance improves, somewhat, as it warms, but not enough, IMHO. Oily, borderline overcarbonated texture is very lively, but also lightens up as it goes. They just needed more malt balance. . . .
Tried
on 10 Nov 2005
at 17:10