Russian River Damnation, bottle fermented that I poured too aggressively. All the fruity spicy flavors and aromas I love with lighter Belgian ales. They also stopped cork and caging these and put them in 330ml bottles for some reason. If I could only find the oak aged version again.
That article nails most of my gripes to a tee except the
âMost taste like pine resin with a splash of grapefruit pith, and not in a good way.â
Thatâs old school I.P.A. (old argument that kind of started this whole sweet craze too) and Iâd welcome to see more traditional ones that are dialed back in alcohol. Problem for me is that too many these days are so sweet with adjuncts they might as well be pastry I.P.A. if you canât get the profile from the hops just donât do it.
The other issue I have that wasnât mentioned is freshness. You canât hardly find fresh NEIPA around here (from out of the area), unless you just get lucky.
We have stuff from over a year old at stores and if thereâs isnât a date Iâm not biting. I guess thatâs another reason why Iâm returning to traditional IPAâs.
Iâve almost given up on our beer store as itâs just too exhausting with all of the comic book cans. Just come up with a logo and put the beer name under it!
There are some that I would like to try, but not really interested anymore when Iâm taking a chance on 4 packs for $20+
The only beer in my house right now (besides aging stuff) is Miller High Life and thatâs from somebody who at one time logged thousands of beers on untappd.
We could just as easily start a list of issues with the next problem child ⊠Bourbon.
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I think what gets lost in a lot of the Craft Beer movement is that you want to make a beer that is drinkable. Making truly drinkable beers is hard work, and most breweries arenât equipped to make them. It takes the right equipment and special malt. It helps if theyâre lagers, as lager yeast will ferment some sugars that ale yeast wonât.
I havenât been a fan of IPAs for a while, which is a running joke around the Brewery. Most IPAs can hold my attention for a sip or two, but then I lose interest. Itâs not satisfying, and for the alcoholic content, just not worth it. By the way, brewers generally donât drink IPAs. They drink Pilsners.
As for labels, we found out a long time ago that the way to stand out on the shelf in a grocery store was to have a plain, easy to read label. Like this:
We take several cases to brewing conferences, and itâs fun to look around the room in a session, and see that everyone is drinking our beer!
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I.P.A. has its place, was it overextended for too long, of course.
Just because Australia went nutso with Syrah for a decade doesnât mean there is no place for the grape any longer.
Some people like me actually like the bitter bite, but then London Gin and Fernet Branca are my reach on liquors too 
MĂ©rida has deep ties with Germany and Oktoberfest is just great here. Super fun day, huge crowd as town either turned up here or went to local No Kings.
My whole family was hammered, lol.
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I have always preferred this to Heady Topper. (And, yeah, I donât drink it from the can, either!)
Spent the afternoon at the Off Color Mousetrap. Itâs their 8th anniversary. They are getting ready for FOBAB and tapped a bunch of barrel aged beers.
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Damn; I saw that red IPA and was like, âInteresting!â Then I saw your note.
Itâs more âhoppy red aleâ than it is âred IPA,â if that makes sense.
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