Wanted to provide updated tasting notes on the dry-hopped Amber Ales, Amber Ale version 2, Belgian Blond, and the Vanilla Bourbon Imperial Porter (VBIP). The Belgian Blond and VBIP were initially tasted during the height of allergy season and the only thing that could be determined with any certainty was beer was being consumed. The dry-hopped Amber Ale was first tasted in mid-March prior to dry hopping. Under attenuated, under hopped, these beers were almost undrinkable. We combined the kegs and dry-hopped with 2 oz of Amarillo pellets. Finally, the Amber Ale version 2, brew day was discussed here. In a perfect world the tasting notes would have been posted two weeks ago, but clarity issues existed.
VBIP: %ABV – 9.8, IBU – data not captured
Aromas of roasted coffee, dark chocolate, and vanilla. Mouth feel is creamy. Roasted flavors with hint of vanilla and bourbon. No alcohol burn despite ABV.
Belgian Blond: %ABV – 4.9, IBU – 10
Aroma is phenolic, reminiscent of cloves. Flavor is dry, slightly astringent, with phenol character. Color is darker than expected, and is very similar to the amber ale in color.
Dry hopped Amber Ale Combination: %ABV – ~4.79, IBU – 41
Aroma is citrus, with orange being prevalent, and malty. Sweet, but not as cloying as it was prior to dry hopping.
Amber Ale, version 2: % ABV – 6.3, IBU – 100
Aroma is citrus and malt. Flavor is sweet, with lingering bitterness that is not unpleasant. Some chill haze. Tasting notes were delayed due to microbiological haze (yeast). During transfer to the keg, some yeast was siphoned off from the secondary fermenter. Took a couple weeks for yeast to settle and to be purged from the fermenter (poured and dumped pints until clarity improved). Remaining haze is chill haze as concluded from the observation that the beer becomes clear as its temperature increases. We are pleased with this beer.