This summer seems to be going on forever and a lot has changed. What hasn’t changed is our beer tastings and productions, but that you already know.
Same song, different verse. The spotlight is on for another session. We should even roll up our sleeves but it’s already cold outside. So keep your legs up, Imperial Stout in your hand and here we go.
We start without order or preference, just like the beers, which are ready when they are. Let nature and yeasts speak for themselves. Perhaps the first ones on this list are the ones that scored the most, either through the test or through the process, or not, it’s all just random.
Now just one more thing, in this crazy year don’t forget to support your local beer, whether in a factory, in a bar, in the supermarket or in person. More than ever, the beer world needs the support of all of us.
Complex aroma, a mix between hops, raspberries, passion fruit and sweet notes, albeit residual, of lactose, vanilla and tonka bean. Nothing stands out. Nothing overlaps. Together they create a greater force, suggesting guava, a little sweeter. In the mouth it presents greater balance, transporting the aroma of guava to the mouth, here, offering greater delicacy and greater clarity in what it wants to offer. A game of hops, fruit and malt as balanced as 6 scoops of ice cream all mixed together can be.
Final with a slightly bitter and refreshing acidity, highlighting the passion fruit and hiding the raspberry, which asks for another sip.
What to say? Looking at the concept, it was a success. Tasting the beer? Perhaps there is room for improvement. Analyzing the process? We were not as happy as it seemed in our heads. Fortunately, the planets aligned and everything happened. The aroma fled to unknown places, perhaps due to the excess of elements competing and, clearly, nobody won the game. The mouth, initially, took off with a trace of bitterness tearing your mouth like a Bruno Alves tackle in a game of soccer, but with time it became balanced and pleasing. Weird? Quite. Addictive? Quite. Should we repeat? Who knows.
Kveik Grape IPA
Aroma of red fruit, peach, resin, good support of the malt at the base. In the mouth the aromatics pop up, emphasizing the earthy and herbaceous notes. Reddish color, with brown hints, medium body, round end with assertive bitterness and with a slightly astringent drag, winey final. Easy beer, although challenging on the palate.
Much is said about grape ales, what are they? Everything and nothing. There are countless, in fact, infinite ways to approach and mix the concepts of beer and grapes. With a shy 5% of Grape for the total of beer, the presence of the aroma is incredible and very present, in a way that never crossed our minds. We missed extracting a little more color, but this is a concept with potential. A little goes a long way and the grapes revealed an unexpected personality. We will continue to make Grape Ales, our country deserves it, but please, more than “just” Saisons – take a chance.
Red Ale com Kombucha
Another battle for the main role that neither Sean Connery could win. Belgian base, phenolics peeking behind the cherries and the currants. Kombucha brings the traditional “funk” and lends notes similar to vinegar, although very faint. In the mouth the path is not clear, the fruit stands out, the caramel of the base beer, and notes of tea. Some more presence of Kombucha and Cherry. At the end of the tasting, an astringency of tea and red currant peels is dragged along with a slight acidity.
Win some, lose some. It is important to play the game and give your best. And we did, but with not much success. These are the risks, we don’t deny them. The sum of the parts has never been greater than the individual elements, and that is the secret in the art of blending, creating something that is greater than the sum of its parts. The blend lacks the presence of Kombucha. We left defeated but with our heads held high, ready for a rematch, it will not be our end on either front, neither Beer nor Kombucha.
Kitchen Sink Black Gose
Some hibiscus and orange in the beginning, esters, licorice and molasses in the middle, coriander and dark malts in the background. In the mouth, everything comes together and now, the sum of all the parts becomes something bigger. Freshness at the entrance of the tasting, accompanied with molasses and dark malts, ending with a salty sweet finish, balanced by the acidity of the sour mash. A sensual dance between aromas and flavors that makes anyone lose sleep.
If there was a beer jackpot, this would be it. A beer where everything went well, offering unique elements, born of a joke in times of pandemic confinement. Resilience and the absence of fear of failure and criticism remained, what seemed a little silly idea on paper revealed a whole new dimension. If any of our mothers drank beer, they would certainly be proud of the kids. Oh, and oysters, oysters are a galactic pairing for this beer. Sorry for the photo.
Kottbusser NE IPA
White fruit, peaches, apricots, endless fruit in the aroma, slight notes of honey. In the velvety mouth, we have wheat carrying fruity and hopped notes. In the aftertaste, a firm bitterness lingers but without astringency. Reminiscences of honey in the last moment.
It went well, that’s it. The old hops, apparently well maintained, still had something to offer.
Unknown styles, no point of comparison. Does it compare to an original Kottbusser? If you know someone who has tried one, tell them to talk to us. However, with a controlled fermentation, it was possible to enhance the fruity notes, squeezing as much as possible. The molasses never appeared in the taste, making you question what its real use is. When in doubt do the same. Oh and whirlpool stand at 80ºC-90ºC… sometimes you don’t even need dry-hop.