Originally aired on TSN 1040's "Just Here for the Beer Radio" on May 26th, 2018.
Hello everyone and welcome back to another episode of Klemak’s Craft Choice of the Month. Well it's Spring here in Langley and you know what that means: we have a lot of stuff going on here in this part of the world. We have the Fort Langley Beer Fest that just happened and also the Cloverdale Rodeo. Certainly a lot of stuff going on, and if those things don't make you feel like Spring is going on, certainly the cottonwood flying through the air that is definitely affecting my allergies makes it feel like Spring has sprung.
Another thing that I like to do is during Spring: I like to have a lot of lighter beers. I know I've touted the fact that I am such a stout person but I certainly do have a soft spot in my heart for lighter beers in Spring and in Summer. The things that I like to drink are lighter IPAs, maybe a milkshake IPA, maybe a hazy IPA, but the thing that I really really gravitate towards is a dry-hopped sour. The thing about a dry-hopped sour, unlike traditional sours, is that it's not necessarily barrel-aged; it hasn't spent a lot of time allowing the bacteria or allowing the souring agent to do its work. Instead, a dry-hopped sour is a kettle sour without any fruit, so it's basically like a “starter sour.” You're getting these light sour flavors: it's not too crazy, it's not like a kick to the teeth but it's something that allows you to have some of those tart notes.
The sour that I would like to review today is the Old Yale Juicy Tropical Hopped Sour. The reason why I chose this one is because you get a lot of those tropical notes, a lot of those notes of pineapple. The reason for this is not only do they use lactobacillus, but they're also using a Mosaic hop, which is traditionally known for its tropical or citrusy notes. Now, Mosaic often times has this note of pink grapefruit, but when it's paired with the lactobacillus for some reason I getpineapple...that's just me.
Now a little bit of education for you: lactobacillus is not the same thing as lactose. Lactose being a milk sugar versus lactobacillus, which is actually a bacteria; it is lactic acid in the bacterial family. I know this is sounding a little more educational than usual but I want to make this clear. Lactobacillus is actually one of the souring agents that's used in sour cream, so when it's used in beer you're getting this kettle sour which has this tart feel to it, without having to spend time in a barrel or in a vat.
So that is the beer that I've chosen because to me it represents Spring. Not waiting on ceremony, I'm gonna open the beer now. Right away the first thing I'm noticing that I haven't noticed before when drinking this beer is the wheat note that is coming across. Now, I didn't even know that there is wheat in this beer until I read the side of the bottle because it doesn't taste… How do I put this the best way? It doesn't taste like it has that kind of Belgian-ester-wheat-note to it, but today when I have just poured this beer wheat is the first thing that I smell. Now, as I've mentioned, I have been affected by the cottonwood floating through the air so my sense of smell may be suffering, but for now that is all that I'm getting.
I'm gonna take my first sip now. Right away I get a lot of the tart notes kind of playing fun with the side of my cheeks. I'm getting that nice citrusy, pineapple note right on the back end, anda little bit of that wheat kind of overtones the entire beer. It's really something that's enjoyable and yet it's different. Easily I would say that this is fully indicative of the style of dry-hopped sours. Personally I think hopping a sour adds this necessary note to it that wouldn't be there if you didn't add the hops on the back end. When I've had other kettle sours, they can be somewhat one-noted (not that that's a bad thing), but I like a lot of complexity. Adding, say forexample this Mosaic hop on the back end of this Old Yale brew brings out this whole tropical fruit note which I am loving right now.
It's perfect for Summer, it's perfect for the sun, it's perfect for sitting outside on a patio orunderneath an umbrella during the hot heat. This is one that you can crush easily and not feel too guilty about. It's not gonna fill you up, it's gonna be very refreshing, and it's gonna set those needs that I have during a Spring or Summer day. Add to the fact that this is a 5.5 beer, it is completely crushable. It's not necessarily a “sessionable beer” but it is on the sessionable side of things because it's not topping 7%.
Well, I'm gonna go out and enjoy this in the sun; it's the perfect beer for today. I hope everyone can come down to B's Craft Beer Lounge and get one off of me, because I promise you that this is the quintessential Spring beer.
Also please check out mikeklemak.com. I'm gonna be transcribing these Klemak’s Craft Choice of the Month podcasts onto my Writing page. Also recently with my beer tasting club whichis the Half-Cut Beer Tasting Club, we did a vertical of the Thor's Hammer Barleywine, which I'm gonna be posting to the audio part of my page, so please go there,check it out. Also, obviously as I've said before, I'm an actor so you can check out the Video page the Audio page or the Transcription/Blog page. I haven't done a lot of writing recently when it comes to things like beer but I'm gonna try and stick on that as much as possible.
Well that does it for today. Thank you for listening to Klemak’s Craft Choice of the Month on TSN 1040. We'll check you out next week and keep drinking craft beer.