On today’s show, I will sip on (chug + taste) two beers (again).

The first beer is Avery Brewing’s Hazyish IPA. It is a 7% abv beer. The brewery is from Boulder, Colorado. Of course, the beer is made with Rocky Mountain water, I wouldn’t expect anything less.

Here are the brewers assosh’s guidelines for a hazy or juicy IPA:

Juicy or Hazy India Pale Ale

* Color: Straw to deep gold* Clarity: Low to very high degree of cloudiness is typical of these beers. Starch, yeast, hop, protein and/or other compounds contribute to a wide range of hazy appearance within this category.* Perceived Malt Aroma & Flavor: Low to medium-low malt aroma and flavor may be present* Perceived Hop Aroma & Flavor: Medium-high to very high hop aroma and flavor are present, with attributes typical of hops from any origin* Perceived Bitterness: Low to medium. The impression of bitterness is soft and well-integrated into overall balance and may differ significantly from measured or calculated IBU levels.* Fermentation Characteristics: Medium to medium-high fruity esters are present, and can contribute to the perception of sweetness and be complementary to the hop profile. Diacetyl should not be present.* Body: Medium-low to medium-high. A silky or full mouthfeel may contribute to overall flavor profile.* Additional notes: Grist may include oats, wheat or other adjuncts to promote haziness. The term “juicy” is frequently used to describe taste and aroma attributes often present in these beers which result from late, often very large, additions of hops. A juicy character is not required, however. Other hop-derived attributes such as citrus, pine, spice, floral or others may be present with or without the presence of juicy attributes.

Original Gravity (°Plato) 1.060-1.070(14.7-17.1 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.008-1.020(2.0-5.0 °Plato) • Alcohol by Weight (Volume) 5.0%-6.0% (6.3%-7.5%) • Bitterness (IBU) 30-60; may differ significantly from perceived bitterness • Color SRM (EBC) 4-9(8-18 EBC)

 

 

The second beer is Einstock Beer Co’s Wee Heavy. It is an 8% beer. This brewery is from Iceland. While it may be cold as ice there, they manage to stay warm with the fire beer they make.

Here are the guidelines for a wee heavy from the brewers association:

Scotch Ale or Wee Heavy

* Color: Light reddish-brown to very dark* Clarity: Chill haze is acceptable at low temperatures* Perceived Malt Aroma & Flavor: Scotch Ales are aggressively malty with a rich and dominant sweet malt aroma and flavor. A caramel character is often part of the profile. Dark roasted malt flavors may be present at low levels.* Perceived Hop Aroma & Flavor: Not present to very low* Perceived Bitterness: Not present to very low* Fermentation Characteristics: Fruity esters, if present, are generally at low levels. Diacetyl is usually absent in these beers but may be present at low levels.* Body: Full* Additional notes: Pleasant, low level oxidation is acceptable in Scotch Ales. Examples exhibiting more prevalent oxidation are categorized as Aged Beer. While there are conflicting theories as to whether traditional Scotch Ales exhibited peat smoke character, the current marketplace offers many examples with peat smoke character present at low to medium levels. Peat smoke attributes may be absent or present at low to medium levels. Versions exhibiting higher levels of smoke character are categorized as Smoke Beer. When using these guidelines as the basis for evaluating entries at competitions, competition organizers may create subcategories which reflect groups of entries based on presence or absence of peat smoke-derived attributes.