Profiled by Ken Carman for professorgoodales.net
I finally did it. I found a Straight to Ale I’m not fond of.
Gorillanaut is a deep golden yellow. Clarity is good: no head in small glass, except what clings to the side of the glass… white pillow. In a glass with a bigger mouth, nice white head… still pillow. A hint of shimmer to the gold as light passes through the glass.
Strong hop nose with a fruity orange, lemon, grapefruit sense. Some caramelized malt in the background the lingers beneath the hop like a ghost.
All good for far, right?
Mouthfeel: harsh hop as if additions boiled too long, some astringency. Tis not pleasant. This has a nice full body but the hopping just distracts from all that should be good.
Taste: harsh and more harsh. This is as if all the hops were added at the start of an incredibly long boil. Astringent is the best description as it attempts to rip the roof of your mouth off. Malt is there but simply defeated by the overwhelming harsh hop sense.
I love highly hopped beer, well above 100 IBU. But there’s a a way to do this right, and a lot of ways to do it wrong. This is wrong.
Did I get a bad bottle? It happens.
You know, recently I judged in Starksville, Mississippi, and I will be writing about this soon… criticism was leveled that I didn’t wax eloquent on the interplay of ingredients when the specialty add pretty much blew everything else out of the taste bud ball park. But that was nothing in comparison. This is almost undrinkable. I think if the malt had been a bit more upfront, and complex, maybe this would have rated at least a 3. Also do more sophisticated, timed, hop additions and with the more complex, upfront, malt this might have been incredible.
Welcome to the PGA beer rating system: one beer “Don’t bother.” Two: Eh, if someone gives it to you, drink. Three: very good, go ahead and seek it out, but be aware there is at least one problem. Four: seek it out. Five: pretty much “prefecto.”
A 2 is the best I can do.