A pretty pair: a glass of cask-conditioned double IPA * on the left, and, on the right, a glass of draught pilsner.
William Jeffrey's Tavern
10 September 2015.
- * What is a "double IPA"? Here's what the Beer Judge Certification Program (BJCP) says it is:
"Hop flavor is strong and complex, and can reflect the use of American, English and/or noble hop varieties. High to absurdly high hop bitterness, although the malt backbone will generally support the strong hop character and provide the best balance. Malt flavor should be low to medium, and is generally clean and malty although some caramel or toasty flavors are acceptable at low levels. No diacetyl. Low fruitiness is acceptable but not required. A long, lingering bitterness is usually present in the aftertaste but should not be harsh. Medium-dry to dry finish. A clean, smooth alcohol flavor is usually present. Oak is inappropriate in this style. May be slightly sulfury, but most examples do not exhibit this character. Drinkability is an important characteristic; this should not be a heavy, sipping beer. It should also not have much residual sweetness or a heavy character grain profile."
- What is cask-conditioned ale? Here, quoting me:
"Beer brewed from traditional ingredients, matured by secondary fermentation in the container from which it is dispensed, and served without the use of extraneous carbon dioxide, at 'cellar' temperature, approximately 50 - 56 °F."
- Caveat lector: As a representative for Select Wines, Inc. —a wine and beer wholesaler in northern Virginia— I sell the beers of Full Tilt (of Baltimore, Maryland). But even so, I think the pair made a pretty picture.
- Pic(k) of the Week: one in a weekly series of personal photos, usually posted on Saturdays, and often, but not always, with a good fermentable as a subject. Camera: Olympus Pen E-PL1.
- Commercial reproduction requires explicit permission, as per Creative Commons.
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