Hops Infusion IPASeptember 1, 2006
Weyerbacher Brewing Co.
Available: PA, NJ, MD, NY, OH, VA, RI, DC, MA, CT, NC
Weyerbacher is known for brewing an eclectic portfolio of beer styles, including some original and unusual beers. The first brewery to bottle a Belgian-style QUAD in the US (2000), has also developed several bourbon barrel aged beers, using real barrels, not chips of oak, with a significant difference in quality as the result. Belgian, British, German, American, Weyerbacher does them all and does them well. European malts, and US and European hops are used in the 25-bbl Century brewhouse. Infusion mashing or decoction is used, depending on the style of beer. Founded in 1995, Weyerbacher is currently celebrating their 11th anniversary by releasing a Triple IPA at 11.7% Abv, appropriately titled “Eleven”.
Alcohol (wt.): 4.9
Alcohol (vol.): 6.2
Original Gravity: 1069
Final gravity: 1020
Malts used: Pale, Munich, Caramalt, Wheat, and Crystal
Hops used: Simcoe, Cascade, Fuggles, East Kent Goldings, Saaz, Magnum, Liberty
A bronze-colored beer with a dense white head and a grassy, fruity aroma with a big blast of hop resins. As a true IPA should be, this beer is all about hops, with spicy and peppery herbs zapping the tastebuds, underscored by juicy malt and tart citrus fruit. The finish is long and dry, with hops resins to the fore but with a good balance of biscuity malt and tart fruit. A beauty.
- Roger Protz
Beautiful amber beer with a wonderful long lasting, quietly expressive head. A very sensuous beer. When one noses this beer it’s hard to leave the grand hop aromatics even to drink the beer. The beautiful gas release continues for some time and the rich hop character is almost overwhelming in its wonder. Is it too hoppy? I think not. It is easily rescued by the pleasing warmth of the malt character rushing to the rescue. This beer is a hop lover’s delight, and I love it. Well worth a trip to Pennsylvania. Go for it.
- Fred Eckhardt
Layers of sweetness (caramel, honey, and light toffee) combined with bright citrus notes and some fresh pine needles. The beer is pleasingly sweet and fruity up front on the palate, but then it turns surprisingly mean and moody with an aggressive, bitter finish. Sort of like discovering that your quiet, friendly neighbor is a serial killer. (Okay, maybe not quite that extreme.)
- John Hansell
Roger Protz is the author of Complete Guide to World Beer and 300 Beers to Try Before You Die. He is a respected beer authority and editor of the CAMRA Good Beer Guide.
Fred Eckhardt lives, writes about and drinks beer in Portland, OR. He is the author of The Essentials of Beer Style and Saké.
John Hansell is an equal-opportunity drinker. He writes about beer, wine and spirits. He is the creator, publisher & editor of Malt Advocate, a magazine for the whisky enthusiast.
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