Dry hopped abbey pale ale with 8 types of malt, Turbinado sugar, and TONS of Juniper berries.
O.G. 1.058
F.G. 1.005
Here's the quick and dirty:
Pours a brilliant gold with a huge, fizzy white head. Great carb and thoroughly effervescent. The head diminishes to about a fin finger foamy mass. Nose is peculiar - lots of sweet candy and bubblegum, some bready notes with some spicy notes and pine. Taste is sweet caramel and sugary candy notes along with some bread and biscuit throughout. There's very little bitter, but just enough to balance out the malt profile. This is where the nifty part comes in. The end is like a bitter gin martini, accenting the alcohol and lasting well into, and actually peaking, in the after.
So yeah, this is one of the craziest Pale Ales I've ever had, that's still a Pale Ale. Tons of malt character and a decent amount of bitter, which would make it a tasty Belgian Pale outright, but the addition of the Juniper took it to another level. It still has a very authentic Belgian Pale feel, but the Juniper gives it its own identity. You knocked it out of the park, my man. I mean, it's terrible. Please forward all of the remaining bottles to my address so I can "dispose" of them "correctly".
I'm guessing the real question should be, when will we see this on tap at EB+B? Seriously, dude, this could be a staple at any bar. If I were to have any criticisms, and this is coming about 6 months after bottling, would be to kick up the dry hopping a bit, and use something with some piny notes to accentuate the Junipers. Honestly, though, those could have been there before, and I was too dumb to crack this thing open fresh.
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