Author Archives: 2hopheads

White Bay ‘Afters’ Coffee Stout w Cacao & Dates

Rating:

“The next instalment of our favourite adjunct laden stout. this year’s rendition has been fermented cold with our house lager yeast and has been conditioned on mountains on toasted hazelnut and coconut. Dolce Noir exudes richness, it’s time to stop living down there and start living up here.”

Glassware: Snifter.

Appearance: As black as midnight with a huge three and a bit finger head. It takes an age to recede and leaves big, blotchy patches of lace on the glass.

Aroma: Unsurprisingly the coffee is pretty direct. Hints of cocoa and chocolate in support and the dates at this stage are MIA. The base Stout provides an excellent roasted malt profile which takes on a hint of ash, molasses and licorice at times. The dates start to come through as it settles and brings a hint of dark fruit with them i.e raisin, blackberry and blood plum.

Flavour: Good progression on it. It opens with dark fruits which reach well into the mid. The coffee also slots in early and adds to that impressive progression we mentioned. It hits a fairly intense roasted note midway which brings those ashy/smoky flavours before it rounds out on a roasty yet sweet and chocolatey finish. Excellent length too.

Mouthfeel: Just a tad too lean for our liking. Medium body, low-ish Co2. For a Stout weighing in at 6.7% ABV it should be thick and viscous.

Overall: Aromas and flavours were great, good depth and complexity. Just the body and general texture of it fell short in our opinion. All in all a fairly decent pastry Stout.

Stoic Amber Ale (Re-review)

Rating:

“A malt focused, heavy-bodied Amber Ale with a hint of sweet caramel and notes of toffee.”

Glassware: English pint.

Appearance: Gorgeous ruby red with deep amber hues on the edges. It forms a thumb of tightly held foam which weaves a healthy lace down the glass.

Aroma: This is our 2nd review of this beer as we’ve been told that there are two new brewers from NZ and that their beers have improved tenfold. First whiffs are impressive and support the intel. Now we get a beautiful toffee sweetness melded into a notable toasty malt profile which was missing the first time around. Excellent depth to it. Vast improvements on the original beer already.

Flavour: It’s at this moment that we believe every word we’ve been told. The difference in quality is unequivocally better than the first time we tried it. The toffee sweetness is rich yet well offset by a heavily toasted malt bill. We get treacle, butterscotch, a hint of maple but also the hops provide a distinct bitterness and earthy/spicy flavour that provides a crucial balance in the finish.

Mouthfeel: Chewy and somewhat sticky texture. Co2 is kept a bit lower and the medium body is right on the money for this style. So is the 5.3% ABV.

Overall: What a difference a new head brewer makes. This beer has gone from a 6/10 to an easy 9/10. It just oozes excellence, balance and intense flavours. This is more like it!

Bridge Road Grapefruit IPA

Rating:

“A bright, punchy number; fresh grapefruit makes for an uplifting aroma, while a juicy, tropical hop bill melds seamlessly with a zesty, bitter finish.”

Glassware: IPA.

Appearance: Mildly hazy golden-orange pour with a finger of finely beaded foam atop. Pretty decent retention considering the lack of head. Laced well.

Aroma: Ooft! The fruity notes jump out of the glass. The grapefruit component is intense and the backup it receives is equal to the task. The grapefruit is sweet but also tart which tells us they’ve used the ruby variety. The strong oily citrus in support really emphasizes it all too. Tangy orange, watermelon, passionfruit and some stone fruit also. Diggin it.

Flavour: We love that the grapefruit is so direct but not overwhelming. The tangy orange and oily citrus backs it all up nicely. There’s even a hint of rind in here as well. Not much in the way of other fruits but we pick up some pine needle and resinous notes a bit later on in the piece. Quite a nice bitter finish with lingering citrus acidity on the back end.

Mouthfeel: Fairly smooth initially then a bit drier and bitter in the swallow. Medium body, finely carbed. The 7% ABV was well concealed.

Overall: A solid grapefruit IPA with big aromas and flavours. The only negative in our opinion was that it got a little too much by the end – it became difficult to polish off. Probably a good one to share. Other than that it was pretty tasty.

Mountain Culture ‘APL’ Aussie Pale Lager

Rating:

“Brewed in the Mountains, easy to drink everywhere. Using pure Blue Mountains water and hand-selected Australian ingredients for the ultimate crisp, smooth and refreshing lager.”

Glassware: Footed tulip.

Appearance: Bright, slightly pale golden pour with a big and frothy three finger head perched on top. Good retention and healthy lacing as we hook in.

Aroma: Smells incredibly crisp and fresh. Packaged on 18/7/24 so it’s literally only a few weeks old. Getting quite a notable corn/maize quality from it. Strong Mexi Lager vibes! Boiled veg, peppery spice, earthy and floral hop profile. Fairly starchy as well – raw potato, parsnip etc. A subtle hint of sulfur showing its freshness. Really nice.

Flavour: Again, giving off pretty strong Cerveza vibes with its distinct corn/DMS and maize accents. Vegetal, earthy/spicy, florals and soft sulfuric notes also come through. A moderate bitterness midway, balanced by a semi sweet malt bill which leads into a crisp and well rounded finish.

Mouthfeel: Light on, clean and dry. Mild-moderate body and Co2. The 4% ABV is quite low but this and the 355ml format allows the brewery to hit that 1 standard drink mark.

Overall: It’s not going to make anyone drop their dacks for another one but it does its job. It’s ultra crushable and full flavoured. Literally neck oil. Not bad.

Six String ‘Harvest Moon’ BA Imperial Stout

Rating:

“A barrel aged stout brewed in 2023 and aged in Ex Sherry and muscat barrels for 9 months while waiting for the cooler weather and the local pecan harvest season. Caramel, toffee, pecan and oak intertwining with bitter chocolate, subtle vanilla, and hints of dark fruits and blackcurrant.”

Glassware: Snifter.

Appearance: Solid black with a short and finely beaded head emerging on top. It quickly retreats to the rim and struggles to produce any lacing of note.

Aroma: First whiffs are extremely sweet and point immediately to the Muscat barrels. It really gives off those strong Port/Fortified Wine qualities. The Sherry barrels are a lot less defined but its classic nuttiness and dried fruit notes do come through. The pecans are also quite shy but they do reinforce the nutty scents already coming from the Sherry. It’s the base Stout that appears a bit weak though.

Flavour: And unfortunately we’re spot on. The Muscat and Sherry barrels provide nice woody tones along with dark fruits, caramel, fruit and nut chocolate and pecan but the base Stout doesn’t have enough bottom end to carry it all. The booze has a bit of a burn to it as well. There is literally nothing here in terms of a Stout, as it finishes with the same pleasant Sherry and Muscat flavours as the beginning.

Mouthfeel: Nice and dense, sticky texture. Medium-full body. Low Co2 and the 8.8% ABV shows through a bit too much.

Overall: Pretty underwhelming to be honest. We thought the triple dark red IPA was amazing, so this had potential to be as well. How wrong we were.

Stone & Wood ’23 BA Stone Beer’ BA Imperial Porter

Rating:

“For well over a decade now, you’ve been able to set your calendar by Stone & Wood’s Stone Beer, both the brew day on which the fire-heated volcanic rocks are lowered into the beer as part of the brewing process and the festival that heralds its arrival a few weeks later. It’s also a beer that comes in two parts these days: the widespread release of each year’s Stone Beer and a far more limited release of the portion of previous year’s beer that’s spent an age in oak before being packaged into vessels with a medieval feel that you have to believe would prove handy companions on the battlefield if you dropped your flail.”

Glassware: English pint.

Appearance: Pitch black and capped off by a short light brown head which gradually peels off. A beautiful cascading lace drapes down the glass as we imbibe.

Aroma: Wow this is notably different from the original ’23 vintage Stone Beer. Displaying a somewhat Rum-like sweetness. We can’t be sure as it also hints at Port/fortified wine as well. Rich Porter notes meet the alluring sweetness and oak to produce a very fine aroma though.

Flavour: Apparently this is 11.9%! The booze is extremely well hidden. Upfront it’s a fusion of toasty oak, lightly charred malt, dark chocolate and Port. Starting to get some green Whiskey notes now. Might as well throw another potential spirit in the mix. It hits a really rich crescendo midway…molasses and warming booze then soften into a caramelised, oaky and mildly roasted finish that goes for days.

Mouthfeel: Dense and chewy. Coats the whole palate nicely. Medium-full body, low-ish Co2 and the 11.9% ABV is well behaved.

Overall: We liked it. The sweetness from the barrels gets a little overwhelming by the finish but primarily it was a tasty and well-structured beer.

10 Toes ‘Bring Back The Rye’ American Rye Amber Ale

Rating:

“It’s a beautiful combination of US hops with crystal and rye malt, resulting in a full bodied amber ale with subtle rye spice, gentle caramel sweetness and moderate bitterness with hints of pine and citrus.”

Glassware: American pint.

Appearance: Slightly hazy deep amber centre with burnished orange edges. It constructs a huge three and a half finger head which takes an age to recede. The lacing makes a proper mess of the glass as it ebbs.

Aroma: Picking up the rye malts instantly…with its dry and spicy pepper-esque characters. It amazes us how underrated and underutilized this grain is as it puts a very unique spin on a beer. Anywho, the base malts provide a healthy dose of caramels, toffee and toast while the hops come in with another layer of fleshy stone fruit, orange citrus and sappy resins. Good overall depth to the aroma.

Flavour: Interesting, as it begins rather meek and mild but it slowly intensifies. Upfront is a light, somewhat juicy mix of orange citrus and unripened stone fruits. The rye blends itself through rather well but it’s not until the mid palate where the lightly roasted elements and the caramel/toffee sweetness counters and sets up for a fairly complex yet pleasant finish.

Mouthfeel: A tad too light for us. Kinda slick, mild-moderate body. Low-ish Co2 and the 5% is neither here nor there.

Overall: We like this brewery, we’ve been there on a couple of occasions and it heaves. This release though, just a little pedestrian at times but essentially a decent drop.

Jindabyne Brewing ‘Tipsy Monk’ Belgian Blond

Rating:

“Part of our Belgian series. The Tipsy Monk is brewed in the style of a Single Trappist ale. Saaz hops give it some herbaceous hop flavour with fruity and spicy flavours coming from the yeast. Big enough to get some character but not too strong that you can’t enjoy a few in a session. Don’t forget to let it warm a little.”

Glassware: Jindy Brewing-branded tulip.

Appearance: Bold amber with 100% clarity. It forms a light and fluffy two finger head which retains well. Healthy lacing as we go.

Aroma: They’ve absolutely nailed the yeast profile. It has that super conventional fruit and spice character i.e banana, pear drop, clove, pepper, aniseed etc. The floral aromas are further reinforced by the Saaz hops which provide a beautiful array of white flowers, coriander powder and honeysuckle. A flutter of orange blossom is also coming through. A nice semi-sweet honey malt at the base. Very nice.

Flavour: Follows on from the nose with its classic set up of fruity and spicy yeast esters and herbal/floral hops. Getting a slight hint of lemon/candy plus a much more robust earthiness…especially around the mid palate for the latter. It pairs up with a delicate bitterness and gently rolls into the dry, spicy and floral finish. Good duration on the back end.

Mouthfeel: Gassy, creamy texture. Medium body with a good consistency. Slightly lifted Co2 and the 5.5% ABV, although low for a traditional Blond, is nicely positioned.

Overall: This style is right in Jindy’s wheelhouse. Clean, easy drinking, traditional European beer. Absolutely bang on target for the style.

Parish X Great Notion ‘BA Swamp Stacks’ BA Imperial Stout

Rating:

“Swamp Stacks is a mashup of our Shades and Great Notion’s Stacks series. This Imperial stout is brewed with brown sugar and an array of specialty roasted malts, creating a warm, decadent final product. With post-fermentation additions of maple, marshmallows, graham crackers, and toasted coconut flakes, Swamp Stacks exudes waves of maple coconut chocolate squares and boozy brown butter blondies.⁣”

Glassware: Snifter.

Appearance: Sheesh! Pours like engine oil with next to zero head formation. We gave it a rigorous swirl and that only managed a fine collar which disappears instantly. Looks ominous.

Aroma: We can smell it as it sits idle on the table. Without even picking up the glass we get strong wafts of coconut, vanilla, white marshmallow and maple. Under the nostrils those heavenly scents are amplified and further reinforced with sweet Bourbon/oak, cold pressed coffee, Malibu rum, milk chocolate, brown sugar and caramel milkshake. We haven’t been rocked by an Impy Stout like this for ages.

Flavour: Pow! We feel the sugar rush hit us immediately. Or maybe it’s the 13% ABV but either way, the sweetness is off the charts! What makes this so incredible is that even though this could give a diabetic their daily sugar intake, it’s perfectly balanced by the rich malt base, Bourbon, oak, coffee and maple wood. The other incredible thing is that the intensity of it all carries through from the start all the way to the finish.

Mouthfeel: Proper beer soup. Literally, you could ladle this into your mouth with a spoon. Almost flat and the 13% ABV is well concealed.

Overall: Haven’t had anything like this for a while. It’s just straight up thick, palate-wrecking Impy Stout with truck loads of sugar. Sensory overload but we love it. In small doses of course!

Jindabyne Brewing ‘The Reverend’ Belgian Brown Ale

Rating:

“Our Brown Ale has been popular over the years so we thought we would do it again. However, this time we would change the yeast up. This was seen as a sin by many until we asked the reverend for forgiveness. It looks dark but drinks light with rich malty flavours shining through.”

Glassware: Jindy Brewing-branded tulip.

Appearance: Deep amber with light ruby hues. Good clarity. Notches up a frothy two finger head and leaves a tonne of lace behind.

Aroma: Very interesting profile. There’s quite a strong charred malt/burnt toast character which is beautifully offset by the sweet, nutty and caramel qualities. It’s also giving off a subtle touch of coffee grounds, peppery spice, toasted marshmallow, burnt candi sugar and banana bread crusts. This is a very pleasant surprise.

Flavour: It’s a unique taste. All that roasted malt/burnt toast/toasted marshmallow has carried through and initiates it all. The hallmark Brown Ale sweetness i.e nutty, toffee/caramel malt takes the baton cleanly and powers through the mid. Soft peppery spice, candi sugar and coffee grounds develop late and draw out nicely in the finish.

Mouthfeel: Kinda dry, gassy, medium bodied. Coats the palate nicely. Slightly lifted Co2 and the 5.5% ABV slots in perfectly.

Overall: We’ve gotta admit this was so unexpected. We’ve had their standard Brown Ale many times before but even with the Belgian spin on it aside, the roasty/charred elements, the coffee, spice and the slightly burnt candi sugar make for a truly unique and delicious beer. Superb.

2 Halfs ‘Atlantico’ Mexican Lager

Rating:

“Atlantico is the breweries second dip into the Gulf of Mexico. This time round we’ve upped the amount of corn and it truly shows itself in this beer. Atlantico is light in colour but huge on el sabor (flavour in Spanish). This lager has a whopping 25% corn mix which imparts sweet flavours upfront, is extremely smooth and finishes with sweet dry notes.”

Glassware: American pint.

Appearance: Bold golden-yellow pour with a finger of white foam atop. The head slowly peels off and forms a collar. Reasonable lacing in its wake.

Aroma: Displaying strong wafts of corn and other starchy vegetables like taro and raw sweet potato. Little flutters of fresh coriander and parsley along with subtle citrus notes here and there as well. Getting the grainy and slightly biscuity cereal malt base…corn flakes and rolled oats coming through the most. Not a bad aroma at all.

Flavour: The corn/maize flavours are even more pronounced here. The beer description states that 25% of the grain bill is corn and we’re tasting every bit of it. Still, with that said, it manages to keep well balanced and offers crisp cereal malts and a subtle citrus and herbal hop profile. Just the right amount of bitterness through the middle and a clean finish to punctuate.

Mouthfeel: Light on, crisp, refreshing. Lightly sparkling Co2. Mild-moderate body and the 4.8% ABV is spot on for the style.

Overall: A really well structured Mexi Lager. It’s not really the right time of year for one but it was still highly enjoyable on this unseasonably warm Sydney winter arvo. Solid.

Mountain Culture X Bottle Logic ‘Imperial Logic Vol.2’ Imperial Pastry Stout

Rating:

“When we released our first collaboration with Bottle Logic in 2023, we exclaimed that it was our thickest, creamiest and sweetest stout to date. That was true. Until now. Once again, we called on Wes and Stephen and together we worked on a recipe that would raise the bar. For Version Two, we’ve added a whole pallet of pistachios (hand roasted by the brewers!), fresh vanilla bean and creme brulee to a rich, dark malt stout base for a luxuriously big, warming stout.”

Glassware: Snifter.

Appearance: Pours dark and menacing. Just what the doctor ordered for this cold and miserably wet Sydney arvo. It notches up a big and frothy three finger head which retains really well. Excellent lace as it ebbs.

Aroma: Something that has always irked us about MC is their lack of Stout game. For a brewery that pumps out the best NEIPA’s in the country (plus, arguably, some of the best Lagers) they simply can’t produce a decent Stout. Even the first volume of this – with the help of pastry Stout maestro’s Bottle Logic – they still couldn’t get it right. And to be honest, going off the first few whiffs it seems their struggle continues.

Flavour: We think we know these two breweries well enough to distinguish between the good and the bad traits. Initially the booze burn along with a fairly sharp astringency hits the palate. This is unfortunately a negative MC trait. Then the sweet, sugary and nutty aspects roll over…clearly representing the BL persuasion, but more importantly, injecting that balancing sweetness before a kinda bitter and dry roasty finish.

Mouthfeel: Slick, oily, warming. Full bodied with low Co2. The 10.2% ABV showed through a little but keeps quiet enough for its size.

Overall: Another edition and another let down in our opinion. It seems like BL have just given instructions from afar as this, just like the first edition, seems disjointed and lacking harmony. Not fans.

Bottle Logic ‘Greyhound’ Grapefruit IPA

Rating:

“West Coast IPA finished with fresh grapefruit juice.” 

Glassware: IPA.

Appearance: It has that deep pastel orange colour with a decent haze. It forms a thumb of loosely packed head which unsurprisingly breaks apart and settles at the rim. Laced poorly.

Aroma: Recently one of us brought up how good the old ‘Sculpin’ from Ballast Point was, and literally a couple of weeks later we see this grapefruit IPA pop up. It’s clearly a sign! First whiffs aren’t yielding a whole lot of grapefruit. It’s pretty darn juicy though…strong wafts of stone fruit i.e rockmelon, papaya, slightly less intense peach skin, ruby grapefruit, citrus rind and sappy resin. Some dusty/chalky notes. Nice.

Flavour: So this is where the grapefruit was hiding! Only a very short cameo of stone fruit before the tangy and rather tart grapefruit washes over. They used the right type of grapefruit (ruby) for this too as it displays that little bit more sweetness as opposed to the ultra tart and acidic yellow variety. The juicy stone fruit and resinous notes reunite for the citrusy, smooth and almost herbaceous finish.

Mouthfeel: Smooth and inoffensive. Medium bodied with a slightly higher IBU (85). Nicely carbed and the 6.5% ABV was well hidden.

Overall: Well, it’s no Sculpin but it kinda quelled the burning desire for a grapefruit IPA. We’re still holding out hope that one day an importer will start bringing them back in.

Jindabyne Brewing ‘Drunk Monk’ Belgian Dubbel

Rating:

“Our Belgian series continues. This time reaching harmonic heights brewed in the style of a Trappist Dubbel. We bring the soul of beer, AKA malt, to the forefront whilst remaining light in colour. The addition of Red Earth hops grown in Bemboka give this traditional style a local flavour.”

Glassware: Trappist chalice.

Appearance: Somewhat burnished amber with a frothy two finger crown. The head retains really well and leaves an absolute smattering of lace on the glass.

Aroma: Like a traditional Dubbel only much lighter and less intense. There’s a very healthy ester profile to it – throwing out banana runts, candi sugar, mixed spice (anise, clove, pepper) and a subtle touch of bubblegum. Delicate wafts of herbal/Noble hops hinged on the sweet biscuity and caramel malt base. Smells the goods.

Flavour: The intensity sure picks up here. Quite dry but nicely countered by the semi-rich sweet malt base. Once again the esters feature prominently with their spicy and candied banana, clove/anise, bubblegum and orchard fruits. Gentle bitterness midway paired with a very mild warmth from the booze makes a rendezvous with the estery fruits and spice in the finish.

Mouthfeel: Smooth, well rounded texture. Slightly lower than expected Co2 but it works. Medium body and the 6.7% ABV is well behaved.

Overall: Good to see Jindy Brewing back to their best here. This Dubbel really typifies their style – conventional yet with their own little twist put on it. Respectable.

Montmorillon ‘Fût d’Armagnac BIO’ BA Imperial Stout

Rating:

“The strength and character of a stout combined with the complexity and tannins provided by aging for 3 months in Armagnac barrels.”

Glassware: Snifter.

Appearance: As black as midnight with a short brown head which retreats immediately. It forms a collar with minimal lacing as we go.

Aroma: Trust a French brewery to age an Imperial Stout in Armagnac barrels. We love the fact they’re doing it though! It’s not very often you see these barrels being used. Armagnac is one of those spirits we’re fond of but know little about. Research shows that it typically offers sweet, nutty, fruity and chocolate qualities and the use of French oak for barrels reinforce this. All of which we more or less pick up here.

Flavour: Yeah this is different to any other barrel aged Stout we’ve ever had. It has this certain dryness which is interesting. It envelops the palate but it still allows the distinct flavours of Armagnac to shine through….nutty, oaky, slightly tart fruits and spice. It’s a little astringent though – somewhat feels like a boilermaker rather than a BA Stout. This continues into the slightly acrid finish which lingers.

Mouthfeel: A tad too thin and slippery for a beer this size (10% ABV). Low-ish Co2, medium body. The booze burn was quite noticeable too.

Overall: We started off as fans but it eventually went pear shaped unfortunately. The Armagnac was a nice touch but it was just a little overcooked and the base Stout couldn’t support it. Very meh.

Brewdog X La Trappe ‘Practice What You Preach’ Quadrupel

Rating:

“This beer represents a collaboration between tradition and innovation. A place where Monks meet Punks. Brewed at La Trappe’s monastery in January 2021, our Belgian Quadruple with Scottish Heather Honey and American hops. The result is a ruby-hued liquid that boasts aromas of rich dried fruits and sweet honey. Hints of citrus fruits run subtly throughout, cutting through the sticky mouthfeel to balance out the sweetness.”

Glassware: Trappist goblet.

Appearance: Deep chestnut colour with ruby highlights . It constructs a thumb of finely beaded head which slowly retreats. Nice wavy lace sticks to the glass as it ebbs.

Aroma: It has been ages since we wrapped our laughing gear around a traditional Quad. In fact the last time was way back in 2020. First whiffs are pungent, rich and captivating scents of toffee, fruitcake, dark fruits like rum-soaked raisin, fig and plum jam. Honey/honeycomb, candi sugar, banana bread, clove, cinnamon and nutmeg. Impressive.

Flavour: We’re picking up that citrus fusion now. There’s a mention of it on the label but we couldn’t uncover it on the nose. Here it’s in the form of Cointreau, albeit very subtly. Big and rich upfront but entertaining a delicate dryness. Earthy, toffee, fruitcake, dark fruits a-plenty. The honey, spice and residual sugars developing late and then laying down for an ultra rich and complex finish that draws out nicely.

Mouthfeel: Very dense and full bodied. Silky smooth with a touch of dryness. Lively Co2 and the 10% ABV is noticeable but concealed well enough for its size.

Overall: It’s certainly a very deep and complex beer. Our only criticism is it was lacking a bit of the ester character that’s synonymous with the style. Pretty darn good Quad though.

Jindabyne Brewing ‘Frothin Hoff’ Kölsch

Rating:

NO COMMERCIAL DESCRIPTION

Glassware: Tumbler.

Appearance: A light honey-yellow pour is capped off by a finger of off white head. Good retention and a sheet of lace is left in its wake.

Aroma: Kinda nice and subtle floral and spicy notes leading out. A rather sweet and slightly rich malt structure at its core. Definitely getting some vegetal scents from it. A touch of starchy potato and parsnip, unripened pear and a certain earthiness. Not the most conventional set of aromas for a Kölsch but we’ll come along for the ride.

Flavour: Hhmm there’s something not quite right. Maybe it’s the overly sweet malt it has going on (we also picked this up on the nose too). That component paired with the earthiness and vegetal notes are clashing a bit. Still, the spicy and floral hops do a decent job pulling it into line. A delicate bitterness also kicks up midway then rolls into a fairly clean and tidy finish.

Mouthfeel: Still has some crispness although it’s quite chewy for the style. Nicely carbed, moderate-medium body and the 4.6% ABV is on par.

Overall: Not Jindy’s finest offering that’s for sure. Usually everything they touch turns to gold. The malt bill was a bit too rich and it all struggled to come together. Pretty average for their standards.

50/50 ’23 Eclipse – Honeycomb’ BA Imperial Stout

Rating:

“Now in its 16th vintage, 2023 Eclipse is our rich Imperial Stout aged to perfection in whiskey and spirit barrels. All Eclipse starts with the same base beer bringing hints of dark chocolate, espresso, and a smooth complexity, with each barrel treatment delivering its own unique character after a minimum of 180 days of aging.
Honeycomb is infused with local Plumas County honey from Lost Sierra Honey Co. Aged in bourbon barrels.”

Glassware: Snifter.

Appearance: As black as the ace of spades with a thumb of tan foam perched neatly on top. Head retention is good and lacing is spectacular.

Aroma: So, we get to the end of 2023’s Eclipse range. If you’ve been following then you’ll know we haven’t really been all that impressed with any of them. We recall the 2017 vintage that we’re almost certain this expression is borne out of and it was unbelievable. It had layers of maple, vanilla, honey, caramel and coffee whereas this ’23 vintage, while offering a good dose of honeycomb, is anything but.

Flavour: The issues flow on. Maybe we have it wrong and the ’17 vintage with honey is totally different to this but this vintage seems muddled and lacking any clear direction. We can pick up a hint of honey/honeycomb initially but it’s quickly lost in a mess of astringency, booze burn, obfuscated chocolate notes and then some Bourbon and oak to at least steady the ship. The finish is astringent and a bit unpleasant.

Mouthfeel: It improves a bit here though – slick, oily, a tad bitter in the swallow. Medium-full body. The 11.2% ABV was clearly evident throughout.

Overall: We’re literally questioning whether we return for the ’24 vintages. The price tags maybe cheaper than BL or The Bruery but at least those two are knocking out 9’s and 10’s consistently. Disappointing.

Eagle Bay X Mane X Whipper Snapper ‘Forest For The Trees’ Baltic Porter

Rating:

“A Baltic-style Porter that has been cold lagered and cold conditioned to create a clean and layered dark beer character, with notes of chocolate and espresso. A coffee addition from The Cape Effect Coffee Roasters builds on this flavour and aroma, whilst 9 months ageing in Whipper Snapper whiskey barrels has created rich whiskey flavour, structure and a beautiful oak finish.”

Glassware: Tulip.

Appearance: Uber dark pour for a Baltic Porter. Mostly impenetrable black except for a skerrick of light breaking through at the base of the glass. It forms two fingers of tan head which peels off slowly. Settling to a collar with wet and wavy lacing.

Aroma: Nice and punchy roasted malts upfront. Espresso, licorice, raw cacao and molasses are also leaping out of the glass. It’s hard to believe this style of beer is brewed with a Lager yeast! Loving the addition of Whipper Snapper barrels. We know the distillery well (one of us had a bottle of their Upshot Australian Whiskey once. It’s finished now 😞) but it’s a little shy. Delicate hints of cedar and vanilla here and there but that’s about it.

Flavour: Oh wow. The progression is impressive. The front palate is all chocolate, coffee and licorice with just the mildest hint of cedar and oak creeping through. As it rolls into the mid the woody accents take shape. So does the sweet and spicy Whiskey. The finish is all about the big flavours i.e Whiskey, oak, espresso coffee, chocolate and the lingering charred malts.

Mouthfeel: Fairly moderate which is remarkable. Smooth, silky, medium bodied. A notable Co2 on it. The 8.3% ABV is very well behaved for its size.

Overall: An impressive collaboration and an equally impressive beer. WA might just need a bit more attention!

Durham Brewery ‘Alabaster’ Double IPA

Rating:

“Formerly known as White Stout. We have tweaked the recipe and increased the hop hit. The new take on this classic Durham beer deserved a new name. Alabaster – strong and pale. Large amounts of aromatic Columbus hops over a full pale malt base. Aromas of citrus and black pepper. High bitterness is balanced by the full and rich malt body.”

Glassware: English pint.Appearance: Golden amber pour with a very mild hop haze. It whips up a finger of fizzy white head which gradually recedes to a fine film. A reasonable amount of lacing in its wake.

Aroma: Heady notes of spicy orange citrus, black peppercorn, a woody earthiness and something resembling blackcurrant. As every English IPA should, this displays a robust malt base of crusty bread, toast, some nuttiness and sweet caramel/honey. Picking up some florals as it comes up to room temp. The only thing is it all seems a bit tired and once again we’re right. The BBD is up in 3 months 

Flavour: Unsurprisingly the malt is leading out. A 9 month old IPA will do that unfortunately. There are still remnants of the hops to be found – orange citrus, peppery spice, grass/herbals and earthy notes are still kinda doing their thing. A decent bitterness throughout carries the robust malt into a rather dry, crisp and bitter finish that lingers.

Mouthfeel: Somewhat gassy, dry and bitter. Medium body, medium-high Co2. The 7.2% ABV is well buried.

Overall: Buying international beer post-convid is literally lucky dip on BBD. In most cases they’re too old…as is the case here. Frustrating AF coz it’d be an absolute pearler when fresh.