Stumptown TartJanuary 1, 2013
Bridgeport Brewing Co.
A mixed berry Belgian style ale infused with Oregon marionberries, strawberries and raspberries. Ardennes Belgian yeast, “Superior Pilsen” from Great Western Malt, wheat malt, Oregon Crystal Hops and 15 pounds of Oregon marionberries, strawberries and raspberries per each barrel of Stumptown Tart.
ORIGINAL GRAVITY: 1072
AVAILABLE: GA, IL, KS, MO, NC, OK, OR, TN, TX, WY, WA, WI
Perhaps as a Brit I’m missing something, but I’m not enamored of the name or the label. But let’s concentrate on the beer. It’s 7.8 percent with an amber color and spicy hops, peach and apricot fruit on the nose with a ripe, fresh-bread malt note. Sweet fruit dominates the palate but is balanced by peppery hops and chewy, lightly toasted grain. The bittersweet finish has rich, corn-like malt, spicy hops and—dare I say—a tart fruit note, now blackcurrant rather than peach. It finally ends dry, fruity and hoppy.
- Roger Protz
It’s a beautiful color, a sort of pink/dark orange like a hue from a great sunset. The fruit pretty much leaps out of the glass, smelling a bit like a new brand of natural soda. Light bitterness gamely meets the fruit acidity at the front of the palate and plays through the bone-dry center. The beer signs off suddenly, with a twinge of acid, forgetting to say goodbye. Technically adept, even admirable, this beer still left me pining for some element of funky complexity. With a hunk of fresh goat cheese, though, it would be hard to beat.
- Garrett Oliver
Author of Complete Guide to World Beer and 300 Beers to Try Before You Die. Respected beer authority and editor of the CAMRA Good Beer Guide. and www.protzonbeer.co.uk.
Garrett Oliver is the brewmaster of The Brooklyn Brewery, the Editor-in-Chief of The Oxford Companion to Beer, the author of The Brewmaster’s Table, and a veteran host of more than 800 beer dinners in 15 countries.
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