Notes from September, 2010:
Tallgrass IPA,
Hazed & golden appearance, slim, but staying white head.
Aroma: Ah!!! That's the stuff! Vibrant, lively, resiny hop attack, dripping with pine and citrus, with a touch of honey at the end. Raw, unrefined, unrestrained.
Drinking it: fresh, fierce, bristling bitterness. Lime and lemon, with a trickle of pine behind. Bold, abrasive, big and bright. Just enough malt below the blazing hoppy top. And the ...whoa, now it's getting creamier, smoother...maybe it's spicy food I've started eating.
Nice, hop-heavy big, fat IPA. Classic American over-the-top bitternes. Yeah, baby.
2 comments:
dry is mostly a wine term, denoting a lack of sweetness. You can use it in beer, sure, but it never occurs to me to do so, and when an IPA is bitter, then we talk about that.
"Dry" would definitely be used in describing a beer in a style that typically has some sweetness, such as a dubbel or a marzen/oktoberfest.
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