I may give them a go. Usually, I pick up a bottle of 18 Year for my birthday. The 12 Year was for friends and family during the Independence Day festivities. I'm greedy. :mrgreen:If you are a glennfiddich fan you will enjoy them.
Workman. They do; I tried a few when I was working in Tokyo a few years ago. But I see you like Laphroaig - so do I - but did you know that Laphroaig is owned by Suntory? So it is a 'Japanese Whiskey', only it's made in Islay by Scots :rofl:Apparently they make great whiskeys in Japan now. I have not been nerdy enough to check any of them out, as they are very expensive here, but there certainly is some innovation in the field.
I wouldn't say that Shepherd Neame's IPA is either weak in flavour nor alcohol content at 6.1% abv.Yes, I'm sure there are exceptions to the rule, but generally speaking the overwhelming majority of American IPAs are both stronger (6-7% abv is the norm for a single IPA, with double/triple iterations as high as 12%) as well as waaaaaaay more hoppy than english IPAs, particularly the west coast variants.
Yes, well aware of IPAs origins. The boys in India needed their appropriately hopped ale despite it's long journey. Similar to the origin story for yet another great style of beer with origins in England, that of Russian Imperial Stout. Had to survive quite the carriage ride to remain suitable upon arrival in the east!
English IPA and American IPA are really two completely different styles of beer. English iterations typically use hop varieties such as Fuggles or English Kent Goldings, that are lower in Alpha acid (4-6%) whereas american west coast IPAs typically use hops like centennials, CTZ, Magnums, etc that can push 10-12% alpha acid. They are also loaded with these bittering hops in the early part of the boil resulting in a much more bold and bitter flavor than their english ancestors. Not to mention the obvious differences in base malt (typically america 2 row, vs marris otter or golden promise)
To anyone used to english style IPAs, west coast american IPAs are quite the slap in the face. IPAs from the US east coast (such as your shipyard example, depending on which of their many offerings you are referencing) are much milder, but still typically more aggressive than english style IPAs. Although, the east coast brewing world has changed quite a bit recently, and there are some pretty big IPAs coming out of EC breweries in recent years that rival some west coast iterations.
Have not tried to Wood's 100. I'll check and see if it is available here next time I hit the LC. Thanks for the recommendation!
Yeah, about 15 years ago the hophead train took off in the United States and since then it's become an absolutely insane hopfest in the American craft beer industry. Breweries creating hopping torpedoes over the kettles, "Randall's" to filter beer through, and beers that are 12%, 200 IBU monstrosities. All for the good though, some truly incredible offerings out there.I once had a gorgeous bottled American IPA (whose name escapes me right now) that claimed to have used no fewer than 22 different hop varieties 8O
I'm not sure what kind of distribution from the states you get where you are located, but if you can find some IPA made by Sierra Nevada Brewing Company, their IPAs are pretty classic examples of American West Coast IPAs. Particularly Torpedo IPA (7.2%, 65 IBUs). Some others that may be findable are Green Flash West Coast IPA, Firestone Walker Union Jack IPA (funny, you'd think it'd be english, but its waaaay not), almost any IPA made by Stone Brewing Co., Russian River Blind Pig IPA, Ballast Point Sculpin IPA, Lagunitas IPA, or Bear Republic Racer 5 IPA.If memory serves it was something like 7% abv and was to die for. I do like my hoppy ales!
Goose island IPA is a good beer, but coincidentally (somewhat more rare among us breweries) is an homage to English style IPAs. However, also coincidentally, in speaking to strong stouts, Goose Island's Bourbon County Stout is one of the most famous (and a very delicious) examples of Imperial Stout made in the United States. It is aged in Bourbon Barrels, and clocks in at 15.2% abv. It is quite good, but a bottle to be shared for sure. Unfortunately, Goose Island is now owned by Anheuser-Busch (InBev) so we'll see what (if any) influence that has on their product. So far, at least in the offerings we get in Alaska, it seems fairly minimal.I'll be trying Goose Island IPA (5.9%) next week for the first time
Yes, I have and it is a great beer! The best product Guinness makes, IMO. Unfortunately it is one of the few Guinness products that can be tougher to find in the US. In Alaska we seem to only get the flagship offerings, specialty brews, and the "regular" extra stout, which is nowhere near as good.Ever tried Guinness Foreign Extra stout? At 7.5% abv it's very smooth indeed
In addition to the above post, I'll add that no, I have not had the Robinson's but I'll look it up and see if I can find it.Another to look out for is Robinson's Old Tom, brewed in Manchester it comes in at 8.5% abv and on the label it states that it ages in the same way as does wine. I can verify that as I've had it at 5 years old and it really was a treat!