I'm getting quite into this beer reviewing lark. It's the perfect way to post. No research, no numbers to interfere with. All I need to do is drink beer and write bollocks about it.
First off, a new beer from Christoffel:
Christoffel W-IPA 6.5% ABV
Billed as a Weissen IPA. the colour is a surprisingly deep copper, hazy and with a big marshmallow head. Though that's probably the result of me knocking the condition out of it. There's an American hop thing going on in the aroma, but fairly subtle. In the gob it's . . . just . . . weird. Tastes like they might have used a wheat beer yeast. I'm sure I can spot cloves in amongst the US hops and overwhelming bitterness. A classic fusion of flavours that refuse to cooperate and fight it out with flick knives in your mouth.
"Do you want to try my beer, Dolores."
"No, I saw the face you pulled when you drank it."
One from highly-rated Uiltje next.
Het Uiltje Dwerguil 5% ABV, €2.25 for 33cl
Triple dryhopped European lager, they call it. It's mucky pale yellow. Smells hoppy. But not the fruity US type. More the trendy new weird ones. Is that lime or toilet cleaner I'm getting there? That's toilet cleaner in a toilet. Lots of hop flavour in the mouth. Probably too much. Bitter to the point of sourness. Not for me. It made me nostalgic for grapefruit beers. The lack of much to counterbalance the hops doesn't help.
"Do you want to try my beer? It's a 5% Lager."
Andrew sips gingerly.
"Does it have American hops in it? Does it? It has that fruity smell."
"It feels like I've got something sticking to my tongue."
"It's not something you could drink lots of, Dad."
"Do you you want to try this, Dolores?"
"No, I don't want to spoil my mouth."
"It's not worth finishing, Dad."
I have to agree.
The Original, Intentional American “Sour” (Beer) - If you look at pg. 29 in this cocktail manual, The Reminder by Jake Didier, published c.1905 (no date shown) at pg. 29 a recipe for “beer sour” appears. ...
12 hours ago