Monday, October 5, 2009

Tasting: American Bitter


Well, I'd been aiming for a really quaffable, low alcohol, hoppy brew, and I think I nailed it. Despite some early anxiety on how this beer was going to turn out, I'm quite happy with how it is. Having not brewed too many traditional British style beers, I think this one, despite its American hops, is well within the guidelines. Here's the first tasting, just over 2 weeks after kegging.
Aroma: Grapefruit, grass, caramel, grapy fruitiness, slight mineral notes. Overall, it's a very balanced malt:hop driven aroma with plenty of bready, caramel notes mixing with the citrusy hops.
Appearance: Deep copper, caramel color with excellent clarity. Well supported, just off white head forms with beautiful tracing.
Flavor: On the palate, this beer really is a delicate balance of lightly toasted white bread, sweet caramel, and orange like bitter hops. The yeast character gives it a biting mineral note that accentuates the hops. The finish is quite dry and nearly chalky.
Mouthfeel: I've dialed this one in to be pretty middle of the road for carbonation, about 2-2.25 vols. It has a pretty medium low body making it quite drinkable. The bitterness really gets the palate working, and it's low alcohol has little to no warming.
Overall: After the first week of having this beer on tap, it's really come into its own. The keg hops have mellowed considerably, and the deep maltiness has become better integrated. If I had to do anything differently, I'd increase the amount of aroma hop additions, and use fresher hops. The concept was to be an APA with a British yeast and malt bill, and I think I succeeded in that part. I'm happy to finish off this keg and look forward to brewing another uber hopped beer to replace it.
Recipe and notes

1 comment:

  1. That sounds pretty nice! What kind of hops are in it?

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