Our H4 is drinking AWESOME, and I do believe we’re getting close to a recipe we can settle on for our core IPA. Witness:
- Bright shiny hops with all kinds of ricochets of floral piney minty flavors
- Body enough to stand up straight, inching up to bitter but holding back from the edge,
- Plenty of grain flavors, completely rounded and full
- Colors like a commodity index–a ribbon of brass when poured, but luminescent copper in the glass, slightly foggy
- Sparkly without being flat or fizzy: guzzlable.
- Alcohol a perfect medium, I’m guessing 6%. Like the anchovies in a Caesar salad, you don’t always see it, but you’d miss it if it were less.
Some say the perfect IPA is one where the hops-meter hits 11. Bullshit. We at BMBC think not. We’ve never been fans of these sooper-hopped monsters where you have one drink and get bowled over. You can do it, but why? Sure we all love hops, but what makes a great beer is not imbalance but a tension between opposing flavors and factors held taut in balance like sheet held tight from 6 opposing places. It ends up being like those monster California Zinfandels that weigh in at 16.5% alcohol and taste like reduced fruit sauce with rum added. Not that there’s anything wrong with that, on ice cream.
Look at the head on this brew. Amazing and perfect, just as we hoped. Thick, puffy, white as fresh snow, like a beer advertisement (as shown, in a Perdiew Home Brew glass -thanks Corey & Esmina!).
This one was born on 9/25/2010 but was not bottled until 10/23, a couple weeks later than normal, so it did take its time in secondary fermentation. Some of our best beers have had this in common.
Efforts are currently in primary fermentation to create an H5, based on fusing the
Guadalasca Gold Tri-Peaks Pale Ale grain bill with the H4 hopping schedule. More on that later.
As before! First comment gets mailed a free sample of this limited edition H4, anywhere in the world.