The Modern West | Amalgam Brewing
ABV: 6.6%
Style: IPA - American
Actively Produced
Description: Modern West Coast IPA featuring Simcoe, Mosaic, Nectaron and Cryo Mosaic hops. Sensory Notes: Vibrant aromas of fresh cantaloupe melon, mango hi-chew candy and pineapple. The sip is dominated by flavors of white nectarines with supporting notes of pine sap, cannabis, and Marlborough Sauv Blanc (think white wine petrol!). The bitterness is firm but very clean and well integrated. Process Notes (for the beer geeks in all of us): Using the equipment at Bierstadt, we are able to do a lot of processes that most IPA brewers are unable to utilize. While a 100% pilsner malt IPA would tend to lean very lean, we opted to incorporate a decoction mash in which a portion of the mash is boiled prior to wort separation in order to boost the maltiness. Unlike incorporating highly kilned specialty malts (like vienna or munich) or crystal malt, this decoction process allowed us to increase the perception of supporting maltiness without adding any of the oxidative precursors of those specialty malts; building a supporting malt canvas without distracting from the hops whatsoever! We also incorporate a very cold knockout and utilize a floatation tank prior to fermentation. This allows for the cold break and protein-polyphenol complexes to separate prior to fermentation removing all of the harsh bitterness compounds and hop burn.
Style: IPA - American
Actively Produced
Description: Modern West Coast IPA featuring Simcoe, Mosaic, Nectaron and Cryo Mosaic hops. Sensory Notes: Vibrant aromas of fresh cantaloupe melon, mango hi-chew candy and pineapple. The sip is dominated by flavors of white nectarines with supporting notes of pine sap, cannabis, and Marlborough Sauv Blanc (think white wine petrol!). The bitterness is firm but very clean and well integrated. Process Notes (for the beer geeks in all of us): Using the equipment at Bierstadt, we are able to do a lot of processes that most IPA brewers are unable to utilize. While a 100% pilsner malt IPA would tend to lean very lean, we opted to incorporate a decoction mash in which a portion of the mash is boiled prior to wort separation in order to boost the maltiness. Unlike incorporating highly kilned specialty malts (like vienna or munich) or crystal malt, this decoction process allowed us to increase the perception of supporting maltiness without adding any of the oxidative precursors of those specialty malts; building a supporting malt canvas without distracting from the hops whatsoever! We also incorporate a very cold knockout and utilize a floatation tank prior to fermentation. This allows for the cold break and protein-polyphenol complexes to separate prior to fermentation removing all of the harsh bitterness compounds and hop burn.
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