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Day #161 – Green Flash West Coast IPA

June 11, 2011

Yesterday was a blast; I always enjoy attending local beer events. The beer was good and the crowd was real chill, just how I like it. There’s nothing better than kicking back and relaxing with a tasty beer! It was a nice break from the usual but now it’s time to get back on track. The week of IPAs continue today with a beer that is serious about hops. This is probably one of the most intense and punchy beers I have ever tried.

Green Flash West Coast IPA

Green Flash Brewing is based out of Vista, California. It is an IPA and is listed at 7.3%. As I mentioned earlier this is a very intense IPA. Here is a quote from the brewery about which hops they use in this and why: “A menagerie of hops is combined throughout the brewing process to impart specific characteristics. Hops used include Simcoe for a unique fruitiness and grapefruit zest, Columbus for strong hop pungency, Centennial for pine and citrus notes, and Cascade for floral aroma.” Simcoe and Columbus are hop strains that have a high alpha acids. In general terms the higher alpha acid hops are usually more intense in aromas and flavors, and this beer employs 2 of the best.

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I was talking with a buddy of mine earlier this week about the IPA week and which beers I was featuring. When he found out I was going to feature the West Coast IPA he presented me with a warning. He said the last bottle he got of this beer was loaded with sediment. This can be a normal occurrence for certain styles of bottled beer. The sediment at the bottom could be left over from yeast, unfiltered out brewing ingredients or even hops from the dry-hopping portion of conditioning. I checked the bottle I had after hearing this from him and lo and behold, my bottle had quite a bit of sediment at the bottom. I have only had this beer on tap and had he not told me about it, I would have just dumped the beer in my glass and been horrified at what I saw. When drinking a beer that has sediment in the bottle, (most trappist beers, some IPAs and homebrews) there are certain things you want to be sure of. First off find out if the sediment is meant to be mixed in with the beer and ingested as well. Some beers are meant to be drank this way as the sediment will almost always adjust the taste profile. I typically will leave the sediment out unless it is painfully obvious that it is to be mixed in. First leave the bottle undisturbed in an upright position for a long period of time, allowing the sediment to settle to the bottom of the bottle. Then open it and carefully and slowly pour it into a tilted glass. You want to pour it slowly so as not to disturb the sediment near the bottom. When you are almost at the end, keep a careful watch to make sure the sediment is not climbing to the top of the bottle as you pour. You want to leave behind the last quarter to a half inch of beer at the bottom of the bottle to retain the sediment. With this particular beer I will be leaving the last half inch behind.

Even with me being careful, there is still a fair amount of large sediment chunks in my beer. Pours a clear dark orange color with a light foamy white head.

The aroma is VERY hoppy. Loads of grapefruit and tart citric notes with pine needles and tree sap. Very hoppy smell indeed.

The flavor is super intense and sharply bitter. Crazy hops can be tasted in this beer, so hoppy that it tingles over the tongue. It finishes with a big bitter hop slap that keep things interesting the whole time. This is an IPA!

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Cheers!

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