Pillow head, nice clarity. About a 2srm. Bubbles on side of glass and head holds for a while. Light pale malt in background.
The aroma is floral and citrus: a bit hoppy and American for English Ale. Cascade-ish.
What “English Ale” is this supposed to be?
Mouthfeel is light with light caramel cling and hint of hops at best.
Taste: if this were supposed to be an Ordinary Bitter it might be closer: most English Pales I’ve had have more malt complexity and I am getting some diacetyl in the background: a bit more than expected if this is an Ordinary.
Dundee comes out of a brewery in Rochester that uses several brands when selling nationally. I have yet to have anything from there all that impressive. This is better than most, but still could be a lot better, and I get the sense the palate of the brewer needs a little training when assessing how on style mark-wise he/she is. If you’re going to do “English,” do ENGLISH. You know: Fuggles? Kent? Could be more malty sense.
Honest, I didn’t know about the Cascade until after it was scheduled and The Professor let me add this note. I just guessed from the aroma, and missed the Columbus. So why would they do this in an “English?” If I had to guess the real intent here is a light beer to compete for American tastes with a hint of Brit for beer geeks. If that’s the intent, fine, but “English” is a bit off.
Big business brewers have begun paying more attention to their lesbian, gay, bisexual and transgender customers, and a beer targeted at gay consumption was released last year in Mexico, but next week the alcoholic beverage is going to take a big step out of the closet.
Written by Jay R. Brooks for the Bay Area News Group and Mercurynews.com
Pale ales were once the darling of microbreweries — they were one of the styles that practically every brewery made, and some based their reputations on this now-often-overlooked style.
Pale ales originated in England in the 1640s, when maltsters realized they could control the temperature of their kilns by using coke, which is essentially coal with the poisonous toxins removed. This allowed them to make pale malt, which had more fermentable material than darker malt.
However, it wasn’t until the 19th century that pale ales — then synonymous with bitters, best bitters or bitter beer — came into their own. They weren’t particularly pale, but they were paler than the much darker porter, which was the most popular beer of that time, and the name stuck. Continue reading “Brooks on Beer: Pale Ale Passion”
Nice pillow head that hangs on. SRM 30+. Head hangs on and on and rises very higher on every pour. Deep dark garnet clarity highlights: very nice.
Citrus nose: a bit orange-y. Nice hop balance in nose. Sweet malt background, but not as dark roasted as one would expect.
Nice full roasted body with a tad sweet malt: again… not quite as roasted as one would expect. Seems full body with nice malt complexity, but actually medium body. Complexity of malt lingers in mouthfeel with a nice deep malt sense, somewhat roasted.
Taste is a bit malt sweet with a firm medium dark malt sense and nice hop pop. Malt is velvety, both in mouthfeel and taste. All the malt blends into a smooth, palate caressing, quaff.
More of an APA Baltic, balance-wise. This is almost an ale, rather than lager… but acidic/sulfur lager yeast sense there: mostly swallowed by the well blended grain complexity. Blended so well hard to distinguish malts. As it warms it softens and malt comes out: yet lager yeast does too. It’s appropriate for the style, though curious why it swims up so vigorously out of the obvious malt complexity and the hop pop as it warms.
I’m not a fan of lager yeast, but do recommend. “Like” is not the issue here anyway. But even if you agree with me regarding lager yeast-sense, there’s enough here to keep pretty much any craft beer fan happy.
Written by Todd Haefer for The (Appleton, Wis.) Post-Crescent. Image courtesy colnect.com
Gaffel Kolsch is another of a number of fantastic European beers that receive short shrift from many liquor stores and taverns, which instead offer inferior mass-produced ones that are not much better than their American counterparts.
A dirty secret of Germany and the neighboring countries that follow its lead is that, despite current laws based on the traditional Reinheitsgebot that state only water, barley, hops and yeast can be used in a beer (some exceptions, such as for wheat), it usually only applies to beer sold in the country it’s made in.
Whoa? “IPA?” “Black IPA?” More like nut brown color wise. SRM 20 or higher. Much higher. Foam pillow head with slight rock. A lot of cling. Long lasting. Clarity with dark ruby highlights.
A lot of caramel, carmelized malt, sense to the nose. Again: “Black IPA?” Where the hell are hops in nose? More like a brown ale.
Courtesy blogaboutbeer.com Taste really is nut brown-ish. Did they bottle the wrong damn beer in here? Caramelized malt and a bit sour. Is this an old bottle? Mouthfeel: malt, a bit roasted. Hops? Huh?
Mouthfeel is pure malt, about right for a Northern Brown, though not quite as bitter. Shouldn’t it be… more… bitter than a N. Brown? Medium body. “Sour,” yes, but could be aged. Yet hops should not have gone completely bye bye. They pretty much did.
If you find a stray bottle and you hunger for a very slightly soured nut brown, by all means. Otherwise look for a real IPA. “Black IPA?” Eh, more nut brown.
In the midst of the nation’s worst recession in a generation, one of the few bright spots for New York has been the revival of the state’s craft beer industry. Now more than 90 breweries strong, the industry accounts for 3,000 jobs and pumps more than $200 million into our economy. But a recent legal settlement and other impediments threaten to sap the vitality of small brewers if Albany doesn’t act soon. Continue reading “Let New York’s Beer Flow”
Pillow head, nice clarity. About a 2srm. Bubbles on side of glass and head holds for a while. Light pale malt in background.
Big business brewers have begun paying more attention to their lesbian, gay, bisexual and transgender customers, and a beer targeted at gay consumption was released last year in Mexico, but next week the alcoholic beverage is going to take a big step out of the closet.
Pale ales were once the darling of microbreweries — they were one of the styles that practically every brewery made, and some based their reputations on this now-often-overlooked style.
Gaffel Kolsch is another of a number of fantastic European beers that receive short shrift from many liquor stores and taverns, which instead offer inferior mass-produced ones that are not much better than their American counterparts.
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