A Different American Hop Bomb | Hops and rye in perfect harmony
Of all the styles of beer that are considered American, IPA may be the most well known, with nearly every American crafter brewer offering their take on the style. And although IPA is an historical english style of beer, we have certainly made it our own; it could well be the standard style for American craft brewers, and many craft-beer drinkers have a strong love for the bitter hop flower. The indigenous varieties here are spectacular.
The American IPA is a unique beast, due in large part to the use of American hop varieties, like cascade, Chinook, liberty, and Willamette. These styles of hops and others grown in this country are famous for the aroma and flavor they produce in a variety of ales and lagers. In ales, such as pale ale and especially IPA, American hops offer strong and powerful aspects like citrus, often grapefruit or orange, floral notes and sometimes piney and resinous characteristics.
In most American IPAs, malt is an afterthought and rarely balances with the hops, as bitterness is present from the first sip on to the aftertaste, often with a lingering hop bite that sticks around long after the swallow.
There are basically three subtypes of the IPA style of beer. The least hoppy and most malty, at least in modern times, is english IPA. American IPA is next, offering a more prominent hop flavor and an increased bitterness. At the top end of the puckering scale is Imperial, or Double IPA. These beers are an American creation, made to satisfy the needs of hopheads. As well, they are the strongest, alcohol-wise, of the IPA family.
I am a fan of American IPAs, but I often find that these beers are increasing outrageously hopped, and can become bitter bombs with little if any other flavor. I’m all for bitterness and hops may be to beer what grapes are to wine, but I don’t want my taste buds rendered useless after one sip. Bear Republic Brewing Company, a California brewery is similar to many brewers out West in that it offers beers that tend to be very highly hopped, using West Coast varieties.
However, their excellent Hop Rod Rye is the exception. A rich, mahogany hue with a light-tan head of cream, Hop Rod Rye is darker than most in its class, but whiffs of grapefruit and pineapple follow; pine notes are likely a combination of West Coast hops and spicy rye malt, which makes up 20 precent of the malt bill. sweet maltiness slides underneath. The beer is slightly hazy, due to yeast and other bits from the bottom of the bottle.
The taste is much like the smell, with hops taking the lead, but malt not shying away from the tongue. Fruity, citrus hops start strong and fast, but a sweetish malt and peppery rye combination soon make way as the beers warms. A very unique flavor for and American IPA. The beer has a fine, tiny, almost creamy carbonation, which gives it a nearly full mouthfeel and a quick, dry, piney finish. Not as bitter in the finish as many, this is definitely still an IPA. While Hop Rod Rye has a stronger malt presence than most American IPAs, and a spicy touch of rye to boot, it is still a well hopped beer and hop-heads will be quite happy with this tasty brew. Hop Rod Rye straddles the line between American IPA and the Double IPA variety in strength. It’s also somewhat schizophrenic, in that it shows much more of its malt side than most IPAs. In either case, it’s an excellent beer for these warm, sunny days. enjoy the brews.
E-mail: the_beer_snob@hotmail.com
Beer: Hop Rod Rye
Style: American IPA
Brewery: Bear Republic Brewing Company
Origin: Healdsburg, Calif.
ABV: 8.0 percent
Pairing: Something garlicky and cheesy
Jeffrey Gredlein, the Beer snob, lives and drinks in the Triad.
