Beer in Miami: Imperial

A big thanks to Chan and Tim for hosting us in Miami for the weekend. The area isn't exactly known for it's beer. In fact, many beer lovers know it for its lack of beer. Still, I persevered and found the local flavor - beer from Latin America.

On the way to the beach Friday we picked up a cold sixer of Imperial, a simple adjunct-lager from Costa Rica. Just like I say about PBR, this beer is excellent for what it is. In this case, a refreshing beach beer.

C+ / 3.1
look: 3 | smell: 3 | taste: 3 | feel: 3.5 | drink: 3.5

Picked up a six-pack for $7 from Publix in Miami and brought it down to South Beach. This was a great beach beer, sure it didn't taste like much, but it was refreshing and clean. Really, it's just a plain, light bready water taste with very light touch of hops in the aftertaste. Really, this beer is the ideal adjunct lager - no flavor flavor, with absolutely no off-flavors. I'd take this over Miller Lite or Budweiser any day.

Better Know a Beer Style: Imperial IPA

Style 14C: Imperial IPA
The imperial, or double, IPA is a recent style to come forward as a reflection of American craft brewers pushing the limits of brewing for hops lovers. This category, however, can stretch and cover historical stock ales that a strong heavily-hopped beers without the malt character of a barleywine.

These beer should appear with a persistent white and be in color a golden amber to a reddish copper, possibly with an orange tint. Ideally the beer is clear, but unfiltered dry-hopped versions can bring haze.

A prominent to intense hop aroma from English and American hops is the standard. Additional dry-hopping will also add resinous and grassy aromas. Some malt sweetness is allowable in the background, along with alcohol, and fruitiness from esters or hops.

The flavor should be strong and complex, focusing on the hops. Ac lean and sweet malt background can provide balance, but these beers can be absurdly bitter with a long, lingering aftertaste. The finish should be on the dry side and sulfur may be present depending on the brewing water. Oak character is inappropriate.

Pale ale malt makes up the bulk of the malt bill, while a variety of English and/or American hop make for the complex hop aroma and flavor. A clean, American yeast is ideal and the water character can vary from soft to moderately sulfate.

OG: 1.075-1.090+
FG: 1.012-1.020
IBU: 60-100+
SRM: 8-15
ABV: 7.5-10%+

Case Study: Three Floyds Dreadnaught IPA

I have to say I'm a little underwhelmed. This beer was just too balanced, it reminded me more of an imperial red like Southern Tier's Big Red. There's a good citrus and spicy hop element that lasts into the aftertaste, but the malt is too big in both the aroma and taste. There's also the distinct, almost toasty Three Floyds house character that's especially big in the aroma, which is nice, but is another element that is bigger than it should be in comparison to the hops. I'm not sure if I should commend this beer for its drinkability, but it went down fairly easily. I guess I was expecting more hop bite. Alas.