Monday, January 30, 2012

What’s next, Purple IPA?

imageIndia Pale Ale (IPA), double IPA, black IPA, and now WHITE IPA.  Really, White IPA?!  We just tapped our White IPA today.  But what IS a White IPA? Well, I guess some education and description is probably called for. 

If you see the pdf I’ve created here is the IPA pie of styles that is in my head.  I added an “other” category because I’m sure somebody will tell me Rye IPA or Strawberry IPA should be on my list…  We’ve come along way from the first English IPA which is a style that relatively new in terms of beer styles. image

In the early 1800’s the beers that were being sent to English colonies that resided in India were not making it.  They had a long, rough ship trip and they didn’t taste that good after heating, cooling, and sloshing around.   So to help the beers survive the trip the brewers bumped up the alcohol and increased the hops.  This helped.  Eventually when some of the colonies or armies came back to England they demanded hoppier beers. (sound familiar?)

The style nearly died as the majority of UK beers are session beers which are lighter in body, alcohol and had to lower theimage hops to balance.  Americans picked up the slack.  We like to go extreme with most styles and such was the case for American IPA, double IPA’s and such.  You’ll also note two nearly identical “American IPA” categories on the list.  I’m trying to educate, but will most likely offend some others (the 2nd class has specifications that I made up hypothesising the perception).  There seems to be a disconnect from the BJCP styles (beer judge certification program) and IPA’s that are being produced and consumed in the US.   We’ve gradually have shifted towards bigger and hoppier and the styles haven’t kept up.  The Great American Beer Fest (GABF) uses similar but NOT the BJCP styles and therefore might explain why a 40IBU image (international bittering units) beer would likely NEVER win at the GABF.  Although the Himalayan IPA we produce is calculated to be 70IBUs, it will measure under that some but still in the upper range for a BJCP style IPA.  If a person from San Diego comes in to try it they tell me that it isn’t an IPA and is really a Pale Ale.  It’s happened several times.  San Diego has stolen the West Coast IPA title from Seattle-Portland in my opinion, I’d rather see “Classic American-style IPA” and “West-coast” and “East-coast” actually make their way into the BJCP guidelines because it is like comparing cow’s milk to goat’s milk.  Big Difference.

Which brings us back around to colored IPA’s.  Washington wants to claim the rights for inventing the Black IPA even though they found documentation that Greg Noonan from the Vermont Pub and Brewery had brewed one about 16 years ago.  Regardless, it finally has become an official style but the name still comes under Cascadian Dark Ale, Black IPA, American-Style Black Ale, etc.  Maybe we should call it a Black Noonan Ale instead?

image Somebody thought to create a hybrid inspired by a hybrid mixed with a Belgian for good measure.  A White IPA is not an official style yet.  I think homebrewers thought that if you can make a Black IPA, why not a white one?   A White Ale or Witbier is a style of beer that comes from Belgian that is a Wheat (wit) beer with spices (usually coriander and orange peel).  It was originally called “white” because it is unfiltered and the light makes it very opaque and more pale than yellow.  So a White IPA is a bigger, hoppier version of a witbier.  The only commercial style that I know is available is a collaboration between Boulevard and Deschutes Brewing.

The Yak and Yeti White IPA description from brewer Adam Draeger:

Our White IPA is 6.4% ABV and calculated 63 IBU’s.  The Czech Saaz hops are usually used for aroma so I used a lot to get the bitterness to this level, as a result, this beer is Really Saazy!  You can also taste a good amount of coriander but I think the orange peel has been hid slightly by both of these spicy characters.

Something creatively new for the new year,


Tuesday, January 24, 2012

Yak and Yeti’s First Soda!

image Honey Ginger Soda.  As much as I’d like to call this Ginger Ale it would be confusing as this is a non-alcoholic, caffeine-free soda.  Besides, we already made a Ginger Beer.  This soda will be tapped on Wednesday, January 25th in the morning. 

The soda might be alcohol-free but it isn’t free of calories.  Half of the sweetener used is pure Colorado honey from the western slopes.  We also used over a pound of fresh shredded ginger to make this delightful beverage.  Give it a try, I’m sure you’ll love it.

If you want to learn cool facts about ginger (like it not a root, but technically a rhizome) you can read about it in a previous posting here.


Tuesday, January 17, 2012

Return of the Porter favorites

image So I’ve had somebody request every one of the flavored porters to do repeat offerings.  We probably won’t get to all of them before the porter is gone for the season.  We did get overwhelming responses in person and on facebook for three: Peppermint, Cherry and Coffee.

So Wed the 18th expect the Peppermint Porter:

Wed the 25th we’ll have the Cherry Porter back on:

And Feb 1st is also a Wednesday and you can have the Coffee Porter again:

Get the porter before it’s gone for the season!


Wednesday, January 11, 2012

Sherpa Prima (barrel-aged) release

Leopold BBL1 Sherpa Prima is a robust porter aged in Leopold Bros. Rye Whiskey Barrels.  Our special tapping of this will be on Friday January 20th starting at 4PM.  This will be the first 2 kegs released.   I will release a few at a time so each subsequent set of kegs will taste different as it will be sitting in the barrel at different intervals.  Served responsibly in 10oz glasses.

We haven’t worked out the details or price, but I requested our bar manager to order some actual Leopold Bros. Rye Whiskey for those that want to do a side-by-side.  There might be a beer and shot special for those who want to try both.


Monday, January 9, 2012

Coffee Porter (100% KONA)

image Wed Jan 11th at 4PM we are releasing the Coffee Porter.  I know this has been much awaited and I saved it for near the end of our Porter Series (to heighten the anticipation).  I used 100% Kona coffee beans and cold-pressed about 4 or 5 oz coarsely ground beans in a French press.  The result is pretty good without any harsh bitterness (due to cold-pressing).  I know some like their coffee BITTER and BLACK, this won’t appeal to you.   For everyone else, enjoy!


Tuesday, January 3, 2012

Free Logo Pint Glass - “real beer in every card!”

image For 2012 we are starting a Pint Club!  This is different twist on most mug clubs but I think still captures the creative synergy.  (see front and back images to your left) Drink 10 different beers (full pints, or 10oz for Haunted Series), get your card punched each time and you receive a FREE LOGO PINT GLASS!  That’s simple.  Ask your server about getting one the free cards.  Sorry drinking the sampler will not count! 

Don’t forget to read about our new releases on this blog or on Facebook.  Grab a full pint and…


Toasted Coconut Porter

image This Wednesday at 4PM a Toasted Coconut Porter.  “But were the coconuts hand toasted?”  Of Course, this is the Yak and Yeti, we make lots of stuff from scratch! (ie, beer, yogurt, cheese, sauces).   I know Maui Brewing’s Coconut Porter has been well received here in Colorado but I feel the “toasted” coconut lends more melanoidins and bursting flavor.