Beer Profile: Fat Bottom’s Knock Out IPA

Profiled by Ken Carman for PGA


Image courtesy
Image courtesy
OK, I’ve had a few questions regarding their brews over the years, and just their name. “Fat Bottom?” Really? Why don’t we just call it, “The Bring Me a Beer, Bitch, Brewery?” Then there was a coffee beer that was carbonation espresso. So, let’s just say, “had my doubts.”

The serving container was a can: 16oz.

Great head: very white pillow. Holds very well and thick. Hint of chill haze, but clarity good otherwise.

Mouthfeel: bitter, not heavy: heavy side of light. Pale malt, mostly.

Nose: hint of hop driven grapefruit and pale way in the background. there’ a hint of dusty, or musty. Pale malt, but the grapefruit-like hops are demanding, insistent. Nice slow bitter, low on flavor.

My only issue is mostly bitter: could use more flavor and nose.

Malt is faint but does support hops. Pale malt, mostly.

This is better than previous FBs I’ve had, so the overall is a 4 but specifically a
3.8: getting more taste is easy with hops. The boil here was a tad too long so it just went bitter.


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 “perfecto.”


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martianKen Carman was born of a deity named Bill many moons ago when his wife Winnie was fermenting well at the time. He is a beer judge, beer writer and reviewer of brew-based business, beer commentator and BEER GOD. Do not challenge the one who ate too many hops one year, hence the green pigment you see to the left!

Stone Brewing.: Two Beautiful Barleywine Behemoths


Stone is better than your favorite local brewery. Unless you live in Milton, Delaware, or Bend, Oregon, or maybe Northwest Tampa, that statement is just true the way it’s true to say that Pope Benedict is a religious kind of guy or that Alex Rodriguez is a little misguided: a vast understatement.

I’m currently preparing a post called “America’s Best Beer Regions” and realized that, being brutally honest, the seven of the ten regions would have to be Out West. It’s just a fact that breweries become better over the long arc of a thirty year history than one that’s been around for three, five, seven years. Stone has been at it, now, for twenty years and, while they were good almost immediately, they are flatly spectacular now. I’m certain that Steve Gonzales, head of Stone’s small batch experimental brewing department, occasionally sees a test batch or two that just doesn’t work but whatever makes it into a Stone package is going to be exquisite. EX-QUIZ-ZIT, no exceptions.

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