Vibrant hop aromas push into an ozone-like freshness along with a bit of green grass. On the palate, flavors of grapefruit and melon predominate with floral notes and toasted malts in the background. On the finish, notes of pine forest and tropical fruits come forward. Good carbonation and a mid-weight body offer a creamy yet crisp finish to this wonderful beer.
Impressive aromatics of citrus, highly vinous aromatics of grapefruit, lemon rind and caramel. On the palate, the complex fruit flavors continue. Rich and dry, with mango, citrus, peaches, and pineapple all playing a part in the swirl of flavors in this extraordinary beer. A layer of malt and pine resin turn into perfume underneath the fruit flavors.
Under the finish of juicy richness comes a deep hoppy bitterness that twirls into caramelized grapefruit in the finish. This is one of the most rare of beers: big but balanced, highly hopped but delicate. A new classic.
Brewed for the beer’s 10th Anniversary in 2012. The usual Stone Ruination IPA is 7.7% ABV with about 2.5 pounds of hops per barrel. Those are pretty impressive numbers. For this brew, though, they doubled the hops and pushed the malt bill by about a third. It’s a monster of a brew: it will ruin your palate for hours. Don’t try to eat anything anything after this, except possibly a fried pickle. You won’t taste a thing.
Pine resin, bong water, and grapefruit are the primary aromas, with some hay and floral notes. On the palate, it is rich and creamy, like a bitter pudding. Flavors of grapefruit oil, pizza dough, and cascade hops take control. Notes of alcohol break up the flavors, and the sweetness of the malt sneak in. The fruity esters take over and this finishes with moderate carbonation and a slug fest of hops. This is a big !#*#&#$ beer.
An American Imperial IPA is by it’s nature a big beer (technically, it’s a Double Extra Pale Ale). High alcohol content balanced out by residual sugar and an extreme hop content. The fermenataion gives a deep spice and fruit quality, which the hops bring a depth of bitter flavors and exotic fruits. The malt sugars bring toasted and biscuit flavors. All in all, when done well, they can be a complex brew.
Odell Brewing Company has done an excellent job with this Imperial IPA. Fruit note of pineapple, and grapefruit add a crisp lift, while clove, pine, and jasmine flavor add complexity. A distinct caramel corn quality balances it out very nicely. Finishes with a bit of drying bitterness from the hips.
This brew was a joint effort with the British brewery Thornbridge, released in 2012.
Odell Brewing was one of the first microbreweries in Fort Collins, CO. The brewery was started in 1989 by Doug Odell, his wife Wynne, and his sister Corkie. It now produces over 45 thousand barrels annually, and distributes throughout the Western United States and the United Kingdom. It is also available on the grey market on the East Coast.
On the outskirts of San Diego, there is an industrial park. If you drove past it on Route 15, you wouldn’t bat an eye. It looks like just another industrial park. But it isn’t. Tucked behind one of the nondecript offices is Ballast Point Brewing Company, the city’s first craft brewery.
The Big Eye is an excellent example of the American India Pale Ale, which features a much heftier package of hops than the traditional British version. This brew defty focuses on a single varietal of hops, the Centennial. It’s floral and citrus aromas have been a cornerstone of American brewing since the 1990′s, when the hop was first harvested commercially on the West Coast.
The beer starts with a dense malt that is reminiscent of salt water taffy. Caramel notes soon wade into an ocean of hops. Grapefruit and kiwi flavors with a background of pine tar are the principle flavors, with a touch of fresh flowers and basil on the finish. The creamy medium bodied structure keeps the hops in line , along with a median level of carbonation.
Epikur is a magazine about food and drink, with a focus on our hometown of Philadelphia.
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