Tuesday, June 18, 2013

Parallel World Brett Trois IPA, Tasting Session

Aroma:   Sweet Peaches and plums.  Comes in as very sweet, not in a cloying way, just sweet off the nose.  It has a small kids fruit cereal in the nose also.  Can't finger it though.

Appearance:  Very hazy (for the life of me I couldn't get this beer clear), showing a bright glowing orange.  A thin, but solid head with small bubbles in creamy white color rest on top of the liquid. Small bubbles continuously run up the side of the glass. 

Flavor:  Starting off with a overly ripe mango-ish like flavor.  Changing into a greener tropical/passion fruit flavor.  Almost like biting into an almost ripe nectarine still having a green skin.  I'm getting a small amount of a gritty/earthy flavor I can't figure out, I'm sure it is yeast related.  It is slowly changing over time while on draft.  The yeasty (Brett) fruit forward flavors are adapting into the flavors I expected, hop like.  Piney with a little grapefruit, close to Fruity-Pebbles.  I'm not getting the Citra like I thought I would.  It might come more apparent as the beer ages and the Brett-tropics fall out.   No astringency at all for the higher ABV levels.  I get no DMS or diacetyl in the beer.

Mouthfeel:  Very smooth feeling to the beer.  The oats really came through nicely.  Good level of carbonation that holds steady during the tasting.  I really don't want to call it slimy, but the beer really holds up well against my tongue giving it a slightly slick feeling from the oats in the boil.  You can tell it has a different make up vs a Sac yeast driven IPA.  People that I gave it to called it malty, or resinous. 

Overall Impression:   I love this beer, while not as clean a Sac yeast strain, the beer is a lot more complex than I expected it to be.  The yeast has already changed since my first tasting a couple of weeks ago.  It's loosing its mango punch slowly over the last week.  It is becoming more gritty and hop flavored vs yeast driven.  The small gritty note in the "Flavor" profile really bothers me that I can not figure it out.  I'm sure it is related to the Brett Trois somehow.  I fermented low (63) so that might be it.

Brewing Timeline/Notes:   This was brewed on May 18, 2013.  So it was turned around very quickly, even faster than I expected.  This might have something to do the haze the beer has.  It might fall out of suspension over time, but we will have to wait and see.  I am going to bottle the rest of the beer this weekend for some long term storage.  I will have to open some up later to see how they are doing.  Maybe even doing a rebrew to compare the two beers. 

Here is the link to the original post and recipe.

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