Boxing Rock - Sessionista.

[Jayme]

I had one on the weekend and can't say I recall a harshness issue either. Though I can't remember it that well. What I do recall, it not having known really what style it was, but hoping it would be a 'session IPA'. I was drinking that 'style' like crazy in NYC last week and was really loving the low abv hoppy beers. I think Nash did something along those lines IIRC but I didn't get to try it. Otherwise it seems to be a sort of trend that's been untapped here by production breweries.

[LeafMan66_67]

Sounds like a good brew to do a tasting of at one of the meetings.

[mumblecrunch]

Drinking some of this right now. A bottle from Bishop's.

I'm not bowled over by it or anything, but I'm quite enjoying it. There's definitely a darker malt flavor in the form of some chocolate notes, some fruity esters and some decent hop finish. I'm not tasting the astringency that others have noted. It's definitely nice to drink a bomber and not get bombed, though!

[Brewnoser]

I posted on this on UnTapped. Wondering if there was some playing around with enzymes to maintain the body at that alcohol content. Anybody know?

[Brewnoser]

It did have some minor astringency at finish. But not off putting for me. Another new beer in town worth trying is Propeller's American Red. The new young brewer is a Herriot and Watt grad and I think we are in for some fun things there.

[Jimmy]

Trying it again, this time at Stillwell. Still getting that harsh bitterness/astringency that I'm not enjoying.

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[Josh_Adler]

It did have some minor astringency at finish. But not off putting for me. Another new beer in town worth trying is Propeller's American Red. The new young brewer is a Herriot and Watt grad and I think we are in for some fun things there.

Thanks for the kind words Jeff! While Herriot-Watt (ICBD) is a great school, which my master's advisor Alex Speers is the director of, technically my schooling is from Dalhousie (Applied Engineering - Food Science). Alex has taken a sabbatical from Dalhousie's Brewing; Yeast and Fermentation lab to enjoy this position.

My lead brewer John has graduated from the VLB Certified Brewmaster Program and another brewer we have (Ian) for the summer is currently enrolled in the Brewmaster/Brewery Operations and Management course at Old College. Next week we will also be welcoming a new brewer who has graduated from the VLB and we are very excited.

As you know, brewing is a complex blend of art and science, and all the team members of Propeller work hard each day to achieve a truly premium product. Comments from someone like yourself with a refined pallet mean a lot and I look forward to discussing future beers with you and other members of this board (It's taken me a while to jump on the forum).

[Brewnoser]

Thanks Josh. I hadn't gotten time to fix my ass-umptions. I met with A young guy whose aunt is a friend of mine who is now working there. They'd said he was considering Scotland. I think that was John? And also, I now know that the beer I like - the American Red, was your recipe.

The guys on here who've drank with me know I am partial to that style. Indeed the first Craft beer other than Granite Best Bitter I had was Full Sail Amber Ale. I will never forget the delicious malt character of that beer. Over the years I've often wondered about why there are not more beers made like that. Many attempts seem to be foiled by high diacetyl levels. Anyway, my liking an American Red ale with good hops won't be a surprise to anyone who knows me.

[Brewnoser]

Education matter.


And back in topic, the Sessionista is at Premier as well. In the fridge. There is a new guy there who seems I be responsible for and somewhat knowledgeable about beer. They had three different Chimays and the cheese is now available at Pete's next to it. I recommend trying them all.