Monday, April 23, 2012

Happy Monk Belgium Pale Ale



Most commonly found in the Flemish provinces of Antwerp and Brabant. Considered a “everyday” beer when compared to their higher alcohol cousins, they are Belgian “session beers” for ease of drinking. 

The Happy Monk is well carbonated, effervescent,  with a soft amber color and off white fluffy head.  One the first draw you’ll notice the clove nose followed by sweet malt.  The beer is of medium body, with a light floral hop finish some residual sweetness.  This highly drinkable  session beer goes well with light summer fare.

The Happy Monk malt bill uses traditional malts from Germany including Pilsner Malt, Munich Malt, Caravienne Malt, and a touch of biscuit malt.  For this version I choose a traditional Trappist Ale yeast fermented at a temperature to balance the spiciness of the yeast phenols, with the sweet malt, and Fuggles and Amarillo hops.

Vital Statistics:
OG: 1.049
FG: 1.008
IBU: 25
Calories: 162
ABV: 4.7%

Sunday, April 22, 2012

Outsourced IPA



Outsourced IPA is a traditional English India Pale Ale in the Burton on the Trent style.  Water from the Trent River is known for its high mineral content which served to accentuate the hop characteristics of Pale Ales in that time.  In the mid to late 18th century Burton brewers succeeded in replicating the pale ale produced in London, the advantage of the water’s qualities allowed the development of the trade of Burton India Pale Ale (an ale specially brewed to keep during the long sea voyage to India).  Today the breweries of Burton (including Bass) are mainly owned by the large conglomerates on InBev and Molson Coors,  however several microbreweries remain.

Mill Road Craft Brewing, and its Outsourced IPA, pays tribute to the traditional breweries on the Trent with its version of the standard English India Pale Ale.  Outsourced IPA is a medium body ale with an off-white, creamy, tan head with a moderate lasting lace.  The Ale is cloudy from the dry hop addition of English Willamette hops.  Upon tasting you can notice the mineral additions that simulate the hard water of the Trent river.  These additions helps to accent the hops and lend a somewhat metallic or mineral like flavor.  Use your senses to experience the dry hop nose with caramel and toast hints up front, with a hint of raisin in the middle, dry and slightly bitter finish.

Vital Stats:
  • 55 IBU’s
  • OG 1.066, FG 1.016
  • 6.1% ABV
  • 223 calories