BeerBorg

Let me start off by saying that this is one of the best IPAs I've ever had. Pouring right out of the bottle, a huge mango and citrus aroma whacks you in the face while a fantastic coppery elixir fills the glass. The head is very bright white and fades fairly quickly into a paper thin layer, although it definitely laces well. This is the type of flavor I was looking for when building my Bubs' Pale Ale recipe but just couldn't pin it down. The beer tastes just as strong of tropical fruit and citrus up front as it smells, and has great caramelly malt flavor to smooth all those hops out. I guess I'm slowly coming around to hoppy beers, but it definitely requires fruity hops to please my tongue. The piney, dank hops are just too much for me to handle.

That sounds like my kind of beer. The web site doesn't say much about it except that its got lots of dry hopping (duh). Does the bottle say anything about which hops they use?

There is a big difference between being hoppy and being bitter and it looks like this one excels!

I'm a fan of both dank and fruity.

I've seen that beer on the shelf but have not gotten any yet.

I guess I will need to try it.

The bottle says Cascade and Centennial. As it warms, there is a slight pineyness in the finish like they describe on the bottle, but the malt balances the beer perfectly and it's difficult for me to notice it. And my tongue picks up mostly the fruity flavor. I gave this beer a 4.5 on Untappd, only because I'm no authority on IPA as a style but it sure is a great tasting beer to me.

There's no much out there on this beer to know for sure what is in it but if you want the quintessential IPA, then the "C" hops are what you use.
Make my mouth drool.

Oh my...that sounds so good.

Cool Springs Brewery wrote:Brewed in the style of an India Pale Ale, a "dry hopping" technique is used where generous amounts of hops are added to the beer during its maturation stage which gives the beer an unmistakable floral and citrusy aroma. This beer is also known for its firm hop bitterness which is balanced nicely by the sweetness of the crystal malts used in this recipe.

So I'm sure it's at least 2-row and seems like medium crystal, along with Cascade and Centennial. 7.2% abv, 58 ibu's. I can't help but think maybe there's some Munich in it.

Sorry but for me to do any guess work, you'd have to send me at least 12 to test first.

I think the real question is whether the name is correct. Phil, please conduct a scientific study over the course of a week. Tell SWMBO that it's for science and report back to us in 8 days.

Beer-lord wrote:Sorry but for me to do any guess work, you'd have to send me at least 12 to test first.

Get with Swen about that!

RickBeer wrote:I think the real question is whether the name is correct. Phil, please conduct a scientific study over the course of a week. Tell SWMBO that it's for science and report back to us in 8 days.

For science, she will understand!

Glad to hear that you liked the IPA. Derrick does some good work over there at CSB. He's a true professional, and really knows his stuff. My favorite thing to do at the brewery is ask him a beer question and see where it leads. The last time I was in, I was asking him about barrel aging, which led to a 20 minute discussion on the topic, complete with hand-drawn charts. I helped hand label this first batch of bottles and am likely going to help bottle a batch in the near future (these bottles are essentially hand-bottled off of a keg). I hope maybe, if I'm nice, I'll get to stop by for a brew day this summer as well. I am interested to see how they are going to be able to keep up with production considering the manual nature of their process, but for now, the four beers they are bottling are rock-solid, and the several tap-only options are worth a visit as well. I hear rumor that some of the goodies in the barrels are going into bottles at some point as well. He, Chris, and Jane have a good thing going over there, and they are my hometown brewery, so I hope the commercial sales go well for them to a point that they can open a real production brewery, which is their plan.

As for the Pecker Wrecker... I dare say it is reminiscent of a baby Dreadnaught for me. Mango, citrus, a little pine, and a solid malt backbone. Derrick leans for more up front flavor/aroma and lighter on the bitter, which I like quite a lot. I haven't seen the actual recipe since Mike was there, and I know Derrick changed it a bunch, so I have no idea the actual bill. I'm thinking what's described above is pretty close. I like it a lot better than it's bigger cousin, the Hop Brutality DIPA, though I like it's little brother, Peckerless session IPA, quite a lot as well when it is on tap. The other two beers bottled besides the PWIPA and HBDIPA are the CircumSaison and the Brussel's Muscle Belgian dark. Currently only available in wine/liquor stores around the Nashville area.

I love the name...but I wonder if it's also a play on the Palate Wrecker? Or something else?

When I retire, my sole ambition is to be able to try a different beer every day....every week, everywhere. I only set goals low enough that I can meet them.

I can assure you that's it's 100% innuendo (like most of their beer names). Pecker Wrecker, Kilt Lifter, Morning Wood, CircumSaison, Shaft, Twigs'n'Berries, Private Johnson, Prince Albert and Jackhammer are among the beer names that have passed the taps at CSB.

Gotta make it fun too. I like the humor. I wish I had an original thought......ever.

swenocha wrote:I can assure you that's it's 100% innuendo (like most of their beer names).

I object. Phil accepted the responsibility of testing out the validity of the name with his better half and determining, officially, over a 7 day period whether or not the name fits. For you, Swenocha, to assert that it's merely innuendo is clearly without substance. PLEASE LET PHIL CONDUCT HIS SCIENTIFIC EXPERIMENT AND REPORT BACK TO US BEFORE YOU JUMP TO CONCLUSIONS. WE MUST KNOW THE FACTS!