It’s Monday and it’s Summer and these are the party days [twirls around with head back and arms outstretched for an exurbanite amount of time…still twirling…still twirling…still…].

 

And here are the pretty things that we’ve lined up for your week:

 

Upper Pass Cloud Drop: Double IPA with what can be considered the “newer” hops out there (Azacca and Mosaic are the ones that come to mind, even though I’m not entirely sure which hops are used but those are the hops that I think about when I’m putting quotes around the words “newer hops”). The newer hops have this strength to them that the more Noble (that’s a thing) hops didn’t. Huge tropical and fruit flavors come through with the use of these, almost making the beer actually taste like fruit. To the staff I made a reference about “newer hops” to “older hops” involving marijuana but I won’t make it here – if that’s your thing then you already get the reference, us old folks just can’t hang with the newer “crops.”

 

Zero Gravity Gose: we’ve had a lot of these on recently and I don’t think you need me to placate you on this. Tart Ale with a high portion of wheat and the addition of coriander and salt.

 

Frost Beer Works VT Farmhouse: I’m shying away from billing this as a “saison” as, per my understanding, it’s more like a Belgian Style Pale Ale than a saison. Which means, it’ll have a darker hue than you’d expect out of a saison and have a little more body to it all the while having that “Belgian” tinge to it.

 

Hill Farmstead Anna: a really lovely Farmhouse/FarmsteadAle made with honey. So, there’s going to be that awesome tart profile that you get with Hill’s Saisons with a little hint of honey thrown in there for the angels in the outfield.

 

Hill Farmstead Ephraim: we’re going to have two Imperial IPAs on tap pretty soon and I really always have a hard time trying to decipher, with words, what one of these beers actually should taste like. My love affair with hops is basically akin to my enjoyment of basketball: I respect it and know that there are people out there that REALLY get off on it but, well, it’s just not for me no matter how much I try and pretend. An Imperial IPA is SUPER hoppy (no shit right?) with a heat to it (heat is the only word I can really think of right now to describe it) brought on by the increase of alcohol, which is there because there was a lot of malt required to balance out all of that hop stuff. In short, this is basically the standard when it comes to the style and you should bow accordingly (which means you should curtsy (if that’s your thing)).

 

Hill Farmstead Karma Emulsion: if all of you had tried Hop Hands from Tired Hands Brewing in Ardmore, PA, then all I would need to tell you is that if you crossed Hop Hands with Edward this would be the exact beer to come of it. Which, ironically, it is. It’s a collaboration between Shaun and Jean from Tired Hands. Think of Edward but give it a little more of a mouth feel and add different hops but make it smell the same.

 

14th Star Triple Digits: Imperial IPA. It’s going to be hoppy.

 

Rare Form Dark Day: Schwarzbier. That translates to “Dark Lager.” Actually, no it doesn’t. It means “Black Beer.” But, it should translate to “Dark Lager” because that’s what it is. If you could take a Pilsner and make it black and add some roasted tones to it you’d have a Schwarzbier. It’s got a great crispness to it but still retains the roasted character required from the use of well, roasted malts to make the beer black.

 

Lawson’s Finest Rhubarb Saison (also, Basil): a Saison with Basil and Rhubarb. Not sure you need to me to go into any more detail than what has already been discussed.

 

Montseny Mala Vida: this one is fun. Usually, we have to wait to put on the really fun Imperial Stouts but, well, I’m going with a curve ball here and seeing if I can keep my hands back and smack it the opposite field. This is from Spain and it’s a Brandy Barrel Aged Imperial Stout and is very highly rated.

 

Idletyme Double Bock: ok, we have a bock beer on right now but it’s a Helles Bock. I kind of want you all to try it because it’ll make describing it that much easier. Go for it, taste it. Then, imagine that taste intensified by about thirty and the beer will be dark garnet in colour instead of bright. That’s what a Double Bock is.

 

 

Until Then,

 

 

 

km

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