Hello, Trigger here. Today’s post is about the New England Imperial IPA. The appearance is exactly what you’d expect, a glass of orange juice. On the nose, you get strong notes of citrus with a hint of pine. The taste is what I expect. Minimal malt flavors with a blast of citrus hops on the finish. I also got hints of pine on the finish. Mouth feel is average not thick or thin. Doesn’t finish dry or sweet.
In two days it has sold at a hefty pace. I don’t see this beer surviving the weekend. Give it a shot.
Hello Maltese fans. Three newer beers released this week, and this means I have to drink them, for science of course. After the subjects were collected, and tested, I got some results.
Bloody Angle Red. This recipe is apparently a historic one. I tasted a beer that was really clean and well conditioned. It wasn’t rushed to the tap. I got some bready notes, and a hint of the roast from the darker malts. It’s pretty much what I expected. Fans of red beers should give this one a shot.
Rye Porter. Rye is two things 1) a royal pain to brew with and 2) delicious. This particular beer tastes like a traditional porter with a rye twist. I got the chocolate notes up front, and the rye spice on the finish. I didn’t think this beer was sweet or bitter. A nice sipping beer, especially if you let it warm up.
Sour Ale. Saving the best for last? Okay, maybe it’s a matter of opinion. I think this beer is world class. The beer appears pretty clear. The nose, I didn’t get much of one, as sours can have a tendency to not smell very good while tasting great. This one, minimal aroma. The flavor, tart without being a lockjaw sour. It has almost a champagne like after taste. Honestly, this is one of the best sour beers I have had the pleasure of drinking. If you’re a sour fan, you absolutely can’t pass this one up. Also, if it sells fast enough, they will have to make more… I hope.
That’s all for this edition.
Hey, Trigger here. Let me be honest, I helped to brew this beer. This was a recipe I created a few years ago with the intent of having my own spicy drinking IPA at home. Well, after sitting on this recipe, last year Joe had mentioned he wanted to brew a rye beer. As a giggles, I showed him this. It was green lighted. While we did make the beer last year, the final product isn’t what I had imagined.
This year the discussion was to make this beer again. Stephen and I made a few tweaks from recipe to fermentation. The final product represents what I wanted. A drinkable beverage, with some citrus notes up front and a dry rye finish. To be Star Wars nerdy, it’s bittered with millennium hops, and flavored with Falconer’s Flight.
I want you all to drink it and tell me what you think. I can say I’m pretty proud of this particular beverage. Let me know what you think.
Hey, Trigger again, writing about Maltese beer. Today, the beer up for the blog is Tupac Sha’more. Maltese has created a S’more milk stout. I guess the first thing I should explain is milk stout. A milk stout is simply a stout that adds lactose, which is milk sugar. I should be upfront. I love milk stouts, even if I’m a bit lactose intolerant. They have a nice sweetness that makes them almost candy like in flavor.
This particular beverage is designed to replicate a S’more. While I don’t know if that is exactly possible with beer, I do detect chocolate and vanilla flavors in the front of the taste. I also get a graham cracker flavor, solidly on the finish. It’s pretty sweet, but not sickeningly sweet. The first test batch came out way too sweet, and lessons were learned.
Milk stouts are usually around 6 to 7 percent abv. This comes out exactly in the middle at 6.5 percent. This is a great beer to end the night on, paired with a meal as a dessert. Give this one a shot, I think you’ll like it.
Hey everybody, hope all is swimmingly great! Maltese has released Brass Coupling version 2.0. Kentucky Common was a beer made in the 1850′s that was brewed quickly and put into serving containers while the beer was still fermenting. This means the beer would change rapidly during it’s time at the saloon, and was known by many as a dark cream beer.
Brass Coupling follows the pattern of a fast fermentation. It was in the fermenter for only 6 days. The only difference from this beer and the original 1850′s version was that Maltese brought the temp to serving temperature quickly, cleaning it up more effectively.
As far as flavors, you’re going to detect a lot of bready and cracker notes at the very beginning, a middling body, and a slightly sweet finish. You will notice a malty aroma, with a possibility of cigar tobacco, depending on your nose.
This is still a quick drinker, and it tastes “older” than you’d think for drinker, as those beers usually age for a time. See what you think, you can buy a couple and share with friends.
Enjoy and see you at Maltese!
I hope you all are making it through the week without too much stress. However, if you’re having a day, or a week that will seemingly never end. Maltese has something you will really enjoy.
The Triple Gate - Merlot Barrel Aged is a real treat. The style is a Belgian Tripel. You will notice the Belgiany goodness on the nose. The nice estery flavors are very present. You will also notice those nice fruity wine tannins on this finish. The oak from the barrel is also present both in the flavor and on the nose.
This beer is designed to be sipped, and I recommend you sip on this one soon. I can’t see it lasting very long.
Hello fellow Maltese fans! I hope today treated you well. I can say a nice treat from Will’s Place has hit the spot perfectly. I wanted to let you know my thoughts about the new version of PIPA that Maltese is offering to you the customer. The regular version of Pineapple IPA is Maltese’s best seller. Personally, I thought it was a bit too sweet until recently, when the recipe had been tweaked to make the beer taste more like the style. Oh, by the way, you should really try it. I won’t go into the technical on what I think has been changed, but the aroma is out of this world. Crushable is an understatement.
However, I have digressed. This post is about the New England Style version of Pineapple IPA. The goal with this blog is not to be too technical, so I won’t go into the whole biological element of NE IPA in exact detail. I’ll say it as such. New England IPA uses a lot of hops at the end of the boil. The brewer will also add hops during fermentation (known as dry hopping) . These provide those citrus flavors. The yeast eats a lot of post boil hops and the ones added during the “dry hop.” The after product (you studied digestion in school) produces a juicy flavor without bitterness. That biological reaction is what leaves a haze in New England Style beer. I hope that isn’t too technical.
In this beer, the brewer also added some pineapple for additional sweetness. What I found was a beer balanced with bitter hops, fruit, and post boil hop additions. The flavor was citrusy and finished drier than most of the NE style. No bitter or sweet finish. It’s a lot of work for Maltese, and a lot of enjoyment for you the consumer. I don’t think you have to be an IPA snob to give this beer a try. In fact, I’d recommend anybody who isn’t an IPA fan to give this one a shot. I think you’ll be surprised how smooth this beer actually is.
This is my story, and I’m sticking to it. Hope to see you at Maltese this weekend!
First of all, hello! My name is Jeffrey Trigger. I like to drink Maltese beer. About me, I am a beer lover of all styles, enjoy brewing at the homebrew level, and good conversation about beer. The folks at Maltese were kind enough to have me write about their beer. They did give me one caveat, and that was to write it so all could understand what I’m talking about. So you have it on my honor, I’ll write this to the best of my ability without sounding like a snob.