BlackDuck's Bodhi Clone

[Beer-lord]

First, I took a sip and without even thinking about it, I said out loud, "wow!" I should know better than to not expect something nice from BlackDuck.
To me, this is a classic, West Coast Double IPA. It's complete with everything that screams IPA and the only, extremely slight knock I could say would be that the finish bite lingers a tad too long. But as usual, as I allow the beer to warm a bit, that goes away.

I've not looked at the recipe but I'm guessing it has some sugar in it to dry it out a bit (which is what I like in DIPA's) and I can't tell what hops are used but I would guess Columbus??? Definitely some Citra in here but other than that, I'd only be guessing that maybe Simcoe or Centennial is in here. The nose isn't prominent but one sniff and it does let you know who the boss is. It's not heavy, but not light. You know it's a DIPA but you can't tell it's got a higher than 7 ABV. As it warms, not only does the bite go away but the taste is slightly sweeter.

I could drink this every day and I've had many beers at pubs that aren't this good that I paid $6 a pint for. I can't say it any better than that!

IMG_1246 (Small).JPG (58.95 KiB) Viewed 489 times

[Inkleg]

The only thing that could make that Stone glass more awesome would be to pour one of Chris's beers in it.........oh wait........never mind.......

[Beer-lord]

My wonderful Godchild gave that to me for Christmas. We've trained her well.
I put the 2 Mechahopzilla behind it for more green. I have no talent with pics but it felt right.

[BlackDuck]

Wow Paul...thanks so much for the kind words. The hops are Simcoe, Centennial and Citra. And the malt bill is very simple; Pilsner as the base, with a little Vienna and Carapils. And yes, there is a pound of corn sugar in it. It's an amazingly simple recipe actually.

And I'm very flattered that you are saying that it's better than some beers that you've paid for. That is the best compliment that you could give me!!!

[Kealia]

BlackDuck cranks out another great beer....I'm not surprised.

That's pretty cool that Pilsner is the predominant malt. That's a bit different (than what I am used to anyway).
When the time comes I'm thinking of re-brewing my RCE IPA (the Hop Miser) with a lager yeast to make it an IPL - just for kicks.

Paul - very cool glass!

[Beer-lord]

Great idea Ron. For me, lagers are hard (though this week would be perfect temps) so I use a kolsch yeast when I want a lager type flavor. I really can't tell the difference.

As for a rebrew, you have my permission to start immediately.