[Cover photo courtesy Oregon State University Extension Service]
Yes, it is finally getting warmer and breweries are happily releasing their spring seasonals. And we all are the better for it. Here a few I tasted recently you will enjoy alone or as an accompaniment for the lighter foods of the season.
Deschutes
Fresh Squeezed IPA. I really liked the debut release of this beer last summer and really enjoyed this year’s model as well. So I’m glad it now will be available year-round in 6-packs. Like all of the beers in the Bond Street Series, this hop-centric brew was formerly exclusive to the brewery’s Bend and Portland Oregon brew pubs. Its juicy, spicy citrus aroma and flavor – thanks to loads of Citra, Mosaic and Nugget hops – presage a balancing malt profile from Pale, Crystal, and Munich malts. Its 6.4% ABV and 60 IBU drink smooth and refreshing.
Samuel Adams
Double Bock. A seasonal since 1988 – but a style that dates to the 13th century – this one is lager brewed with a half pound of malt per bottle. Tettnang, Tettnanger, and Hallertau Mittelfrueh hops join the Samuel Adams two-row pale malt blend and Caramel 60 malts to produce, yes, sweet caramel and toffee, but also coffee and even cherry notes, finishing with subtle hop character. 9.5% ABV and 25 IBUs
Escape Route. A new, limited release beer, Kölsch style (sort of an ale/lager hybrid originating in Cologne, Germany) is a delightful unfiltered, easy drinking (or what is typically called “sessionable”) beer with just 5.0% ABV and 30 IBUs. It uses Aramis and Strisselspalt hops, with Samuel Adams two-row pale malt blend, acidulated malt, flaked barley, and carafoam malts.
Oskar Blues
Gubna Imperial IPA. Volume 4 of this seasonal release is post-fermentation dry hopped with Sorachi Ace, Chinook and Mosaic hops to a level that Oscar Blues only describes as 100+ IBUs! The hops are augmented with Rye malt (double the amount of previous versions), North American Pale malt and a bit of Munich malt. All this really shows in its intensity of strong grapefruit piercing all the way through followed by spice notes. Lemon citrus and even hints of red berries add interest on the palate, as does the lively bitter finish.
Upslope Brewing (Flatiron Park Tap Room)
Upslope Brewing Company brewed its first batch of Pale Ale for public consumption in the fall of 2008. Since then, this creative brewery has established itself firmly in its home base of Boulder and throughout Colorado winning numerous medals and palates to its well made beers. I stopped by their Flatiron Park Tap Room the other day to do a little tasting and heartily recommend the following beers.
Wild Belgian Pale Ale. A collaboration with Crooked Stave Artisan Beer Project in Denver, this is the first installment of their new Ferus Fluxus (or “Wild Flow”) series. For this barrel-aged project, this limited release Belgian style pale ale – brewed with Trappist ale yeast and coriander – was inoculated with strains of Brettanomyces and Lactobacillus in first-use red wine barrels where it conditioned for nine months. 7.5%ABV and 30 IBU
Oatmeal Stout. This sessionable stout won a Bronze Medal at last year’s GABF Pro-Am Competition. It is easy drinking with a silky smooth mouth feel. The oatmeal rounds out the bolder chocolate, roasted malt and coffee flavors in this brew. 5% ABV
Sticke Altbier. A traditional German ale that has its roots in lager brewing. Malty without being sweet, earthy mushroom note and a slight tangy finish. This is a good example of the style. 7.0% ABV
Craft Lager. Upslope’s largest selling beer also is distinguished by the commitment to donate one
percent of revenues from its sales to Trout Unlimited for its Rivers Campaign to protect watersheds throughout Colorado. It soffers light malt and citrus flavors that surprisingly linger. 4.8% 15 IBU
Brown Ale. Another GABF winner (silver medal in 2012), this classic brown ale is loaded with coffee and roasted qualities in nose and mouth but drinks firm and finishes with a nice bitter note. 6.7% 45 IBU