Wednesday, June 11, 2014

Spiteful Lunch Beer Luke - Gus #54

Today we have a brew review from an awesome micro/nano brewery out of the Windy City.  I've been having some great things out of Chicago and have had a few brews from these guys.  Will this one be just as good?  We'll see.  This is Lunch Beer Luke from Spiteful Brewing.




About the Beer:
Style:  Double/Imperial IPA
Alcohol by Volume:  8.4%
IBUs:  N/A

Spiteful Brewing Presents:

Lunch Beer Luke Double IPA

"Don't fight it, Spite it!  You don't want to work with Luke when he doesn't get a lunch beer.  He's not himself, and his unquenchable thirst propels him into a blind rage.  Raised on Wu-Tang in the frigid streets of NW Minnesota, his blood is the coldest shit out there.  One time we ran out of lunch beers.  Luke snapped his skateboard.  He ate a lit cigarette.  He even punched Norm.  No bueno.  So, put a few in the cooler.  It's time for a lunch beer."

Luke sounds either super fun to hang out with or terrifying!I poured this brew into a tulip glass.


Appearance:  Light orange with amber hues in the middle.  Carbonation streaming up the side of the head keeping the one to one and a half finger head around a while.  Lots of multiple sized bubbles in the head.  It finally gave way to a steady ring around the glass with some islands of bubbles floating in the middle.  Towards the end of the glass all but the islands had settled.  Pretty clear brew and some slight signs of alcohol feet.



Aroma:  Really sweet citrus aromas that pair well with a bit of a piney hop bite.  Sweet oranges and some grapefruit in there.  It doesn't smell overly bitter.  To me, this is a good thing.  Single IPAs are preferred to be more bitter than sweet to me.  Double IPAs need to have a good sweetness mixed in to balance out all the crazy hops in there.  As it warms, more of the pine and grapefruit come out but they are still backing up the sweet orange-like aromas.



Taste:  The taste follows right along the nose with sweet citrus flavors up front with just the right amount of bitterness mixed in.  Oranges (like a tangerine), some mango, little pineapple juice, maybe a hint of fresh lime and then dank pine flavors all show up on the palate.  The back of the tongue has that twinge of bitterness that gets washed away with the sweet malt backbone.  The finish is slightly dry, just enough to make you want another sip.  Drinking really easily.

Verdict:  I'd drink this more often if I had it readily available.  Thanks to Rob for hooking me up with another awesome brew.  I have a few more to get up here from him as well.  This is what I like in a Double IPA.  Not to sound repetitive but something that is going to be uber-hopped needs to have a sweetness there to help cut all of the bitterness created by so many hops.  I'd imagine this brew is full of late hop additions as well.  I don't know if it was dry hopped but I'd believe it if someone told me.  The bit of bitterness followed by the residual sugars and tasty flavors make it super drinkable.  In neither the aroma or the flavor did the alcohol show up.  Well done on this one guys!  Solid A beer for me.


Cheers and thanks for reading,

Gus

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Any questions, comments or suggestions for brews can be sent to masondixonbrewcrew@gmail.com or to my email gusaddkison@gmail.com.

Thursday, June 5, 2014

Prairie Puncheon - Gus #53

So... It's been a long time since a review.  Well here is a quick one but I hope to get back in the swing of things soon.  Lots of homebrew going on as well.  Thanks for all those that have continued to read the past reviews.

Today is a brew from Prairie Artisan Ales out of Tulsa, Oklahoma.  They have garnered a big name in the craft beer world very quickly.  Receiving high praise on a ton of their stuff from farmhouse style ales to barrel aged imperial stouts.  The brew for today is their oak fermented farmhouse style ale, Puncheon.






About the Beer:
Style:  Saison/Farmhouse Ale
Alcohol by Volume:  7%
IBUs:  25

Puncheon

Farmhouse Ale Fermented in Oak Barrels

"Puncheon is a farmhouse rye ale fermented in large oak barrels with several different wild bacteria strains.  Tropical citrus notes and sourness can be detected with hints of oak"


I poured this brew into the Prairie Teku (proper glassware and all that!)







Appearance:  The brew poured out a golden straw/yellow color and super clear.  I really wasn't expecting it to be this clear with the oak fermentation and I'm pretty sure it was bottle conditioned.  There was a thin bright white head but it did not stick around long at all.  Carbonation streaming up from the sides of the glass as well.  It looks very refreshing.  I could use a better head on the brew but, I know that barrel aging can sometimes affect the head retention so I'm sure oak fermenting does as well.  Minor details.




Aroma:  The first thing that comes to mind on the nose of Puncheon is funk.  A funky, wild, old wood, barnyard funk.  It's not overpowering but you know that this is a Farmhouse Ale with something wild going on in it.  Under that there is a bit of a lemony tartness and some sweetness.  Some of the oak shows up as well but it's more of the wet wood funky aroma that I pull out.  As I dig in more there is some floral notes with just a hint of spice.  Overall it's not the funkiest farmhouse I've smelled but it's very pleasant.

Taste:  The funk is present but not as prevalent in the taste.  There is that lemony tartness right up front, some spicy/floral notes mid palate and it finishes super dry.  Mouthfeel comes off light because the carbonation is help clean everything off of the palate and let it move on through.  Carbonation levels are right where I would want a Saison/Farmhouse Ale.  As it warms there are some sweet notes and something like a Brett character is in there.   I'm not positive if they use Brett since the description says wild bacteria but I pick up something like it.  

Verdict:  A very solid Farmhouse Ale.  There are notes of everything you would look for with nothing being too dominant or overplaying each other.  I didn't really pick up too much spice from say the Saison yeast or the rye in the brew but, there was some there.  I think the barrel and the bacteria covered that up.  Nothing wrong with that as it was super refreshing and would be great for a hot afternoon.  Would also pair great with a light salad with a nice vinaigrette and fresh veggies.  I'm going to give this a solid B+ for a rating.  Definitely above average and everything was blended nicely.

Cheers and thanks for reading,

Gus

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Any questions, comments or suggestions for brews can be sent to masondixonbrewcrew@gmail.com or to my email gusaddkison@gmail.com.