Profiled by Ken Carman
I was wondering about this one. So many ways it could go wrong and, once it warmed, that only confirmed my fears. To be honest cold pressed coffee too often tastes like chewing on coffee grounds which this had a hint of to begin with. I thought, â€œTHAT will up my score.â€ WRONG. As it warmed the cold press turned into chewing on coffee grounds covering the hops, which were more Pale-ish when it comes to balance.
The hops and coffee were perfectly balanced but were too light to start. Once again as it warmed: better. The aroma was the best sense of the quaff. Pale malt way in the background, as one would expect from many IPAs.
Quite the haze to this one which may have been exacerbated by coffee. SRM about 16-17: reddish-dark copper that was becoming brown. Head faded supper fast.
Could have used more carbonation: just a tad. Again coffee may have affected that. Medium body that felt higher than it really was. Carbonation tad prickly.
Once it really warmed the Pale Ale sense that should have been more IPA faded and coffee dominated. They really need to back off on cold pressed coffee and increase hops just a tad: mostly flavor and maybe some high alpha hops for head retention and a tad more bitter. So I couldnâ€™t go to 4.
3.5 at RB
3.9 at BA
3.7 at Untappd
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.”