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For me this marks the official start of the ‘dark beers season’ of BeerBods, which I’m really looking forward to, judging by the contents of the box I got last week. And the name of this one suits the time of year quite well.
I don’t know much of anything about Mad Hatter Brewery because I’m less and less trusting reviews and opinions on places like RateBeer and Untappd. This is particularly true with online stores such as BeerHawk where it is so clearly in the best interests of the vendor to have biased reviews that they are barely worth reading. In general I like to taste a beer and make a judgement myself, and if it weren’t for BeerBods I don’t really have access to a selection.
This scored 82 overall on RateBeer, with recent reviews hovering around the 3.5/5 mark, 3.76 on Untappd, and 4andabit/5 on BeerHawk.
It poured dark and thick with no head. Aroma was initially yeasty and homebrewy, but then some roast began to come through. It was downhill from there though. From reading the reviews on the above websites I was fully expecting fruit and coffee flavours to be balanced by the lactose and roasted malts but what I got was so different I really think I got a bad one. A respectable brewery such as Mad Hatter shouldn’t be putting out beer this bad.
I made a coffee milk stout once, and made some really big cockups in it. The most significant of which was adding the coffee too soon in the later stages of the boil so that it just boiled for so long all these nasty sour acidic flavours came from the coffee that were so unpleasant I ditched the entire batch after failing to recover it with blending or vanilla steeping. This beer tastes just like that one did. The over-stewed coffee sour might have been what other reviewers were calling ‘dark cherry’ and ‘rich fruit’. Either my tastebuds are off, theirs are off, or my beer was.
Overall a disappointing effort. For coffee in modern beer the Northern Monk Mocha Porter is a great place to start. If the bottle I got is representative of this beer in general and I didn’t just get a dud, and if I were the brewer at Mad Hatter, I would have been ashamed to go to work the day after this one’s appearance on BeerBods. I feel incredibly cynical sometimes, but I can’t help but think a pretty label does too good a job of selling beer, when how good the beer actually is can take a back seat.
Sorry guys. I might give it another try if I see it, but if that overstewed coffee is deliberate I just can’t see what you’re trying to achieve.
How happy I am to see an old (formative) favourite brewery of mine on the BeerBods hour this week. When I went to Newcastle for Uni at the ripe young age of 18 in 2000, Wylam was one of the relatively few moderately visible local breweries (not counting the monolithic Newcastle Brewery on Gallowgate, because Newcastle Brown Ale isn’t really beer I don’t think).
Wylam at that time were what the trendy craft lot would today classify as stuffy and traditional, pulling apparently dull pints of washy cask ale. I personally loved that they were there and doing interesting things, even then, and even more love that they have been of the right mindset and character to not only flow with the craft beer revolution but to become a prominent part of that culture particularly in the North West. The beers they make now are a long way from those they used to make, but I believe their staples are still available. They now focus on 330ml ‘craftsize’ bottles of interesting styles, with a more modern branding all round to suit what today’s beer drinkers want more. But whilst doing this they haven’t alienated the traditionalists, and may even be playing some part in influencing both camps to try something from the other. Not often you can accuse me of being an optimist.
I haven’t lived in the North East for 6 months now, and haven’t lived in Newcastle itself for over 3 years, and can honestly say that Wylam brewery is one of the things I miss. I went to the Boathouse (in Wylam) for my 30th and remember the place very fondly.
Praise for Wylam aside, I haven’t actually tried any of their new ‘craft’ offerings excepting the popular Jakehead IPA, which washed down a suitably hipster ‘lots of pulled meat on a wooden plank’ meal I had up in Newcastle when visiting recently. It was good.
So with that waffling all waffled, I’m looking forward to this beer.
Oh wait, more waffling before I try it actually. It turns out that a smoked porter is one of my favourite beers to brew. I don’t know much about the consistency of smoked malt as an ingredient, but each time I’ve enjoyed the brew, despite not really being able to control consistency.
The nose is similar to what I expect, with a hint of smoke and sweetness. It pours dark with a thin head that doesn’t stay around for too long. The taste is fairly savoury with smoke being much more prominent than the aroma might have suggested. Bitterness is low and the finish is lasting and sweet. I like the subtle liquorice and dark chocolate notes. There is little wrong with this one, it suits my tastes almost perfectly. The only criticism is slight overcarbonation for a beer that really should be enjoyed a little warmer than perhaps pale ales should. I put this in the fridge for about half an hour and it’s around 10 degrees but the carbonation is frothy and sherbet-y.
Thanks for the memories Wylam, I look forward to making some more. Shame I don’t get much of your offerings now I’m a few hours away. Cheers!
(Brief post this week!)
It says smooth malty backbone on the can! I really hope there’s a smooth malty backbone. I love this BeerBods thing, but there are an awful lot of bitter, hoppy beers, so I hope this one delivers on its printed promise.
And… it does. It’s crisp and refreshing but in a way that encourages sipping rather than quaffing. It’s 6.5% but earns it. The big hop character is there as you would expect from an IPA, but there isn’t a huge bitterness, which implies that most or all of the hops have gone in late boil. I like this, and have access to it at a local supermarket so will forego a detailed review for tonight, but hope to come back to this soon.
It’s with a sense of sadness I write this review, because I just read the BeerBods description of this beer and learned that it is usually released in late summer. To think that the last 8 weeks of near-constant rain that followed the previous 9 months of near-constant rain was summer this year is rather depressing! I did manage to get out today and finally mow the soggy, sodden lawn in between showers, so it’s not all bad.
I’ve had a few weeks off beer (accidentally), and BeerBods at 9pm on Thursdays due to a little break in the lakes and so I’m really looking forward to tonight’s beer. I like brown ale as a style, and feel that is is hugely diminished (in a similar way that stout is by Guinness) by Newcastle Brown Ale, which, let’s be honest, is barely ale (nor much to do with Newcastle, but it is brown, and one out of three surely ain’t bad?). If anything worries me about this particular incarnation of the style is the word ‘American’ in its name – Beartooth American Brown Ale. ‘American’ implies hops, and I truly hope that this delivers on the malts and creamy mouthfeel I can expect from the style, and is more restrained in both bittering and aroma hops. Somehow, though, I don’t think I’ll get my wish. The can says 30 IBU which is promising.
New fancy schmancy tulip glass is out, can has been chilled for about 40 minutes, and I’m recently fed and ready to go. Aroma from the can is hops and carbon dioxide, but more malts are apparent in the glass despite hops being dominant on the nose. The pour was fun: a rich, creamy, off-white head is sticking around on top of what appears to be a very dark beer. Whilst the can says 40EBC, this looks to be much darker than that, perhaps as much as 50 on that scale. I can’t see through it at all.
So it’s with some surprise that I’m blown away on the first sip of this one. Yes, too many hops for a brown ale, but I can’t say I wasn’t warned. Despite that, the mouthfeel is pure luxury; rich, coating, smooth and velvety. Ignoring taste, this is delicious! The carbonation apparent in the pour is just not there on the tip of the tongue. Perhaps oats or flaked barley or perhaps even wheat have been used here to dampen the carbonation and give this mouthfeel. I also wonder what water treatments might have been used to allow such a smooth mouthfeel whilst allowing the hops to shine like they do.
There is a hint of roasty richness in the finish, with perhaps some chocolate and coffee lurking at the back, but the hops do dominate there, and perhaps don’t let the malts shine as they could.
Fourpure, well done, this is a cracker, but I would truly love to taste the English version of this, with all those hops dialled down. It seems you do such a great job with your mash, liquor and malts, it’s almost a shame that they don’t get to shine as much as they could in this one.
After drinking (and reviewing) the Northern Monk Mocha Porter earlier tonight, my palate might be a little confused by moving onto a west coast IPA. I’m in the mood for malty tonight (when am I not?) so I do hope that this has an interesting malt bill and isn’t yet another hop-forward beer produced somewhere cool in London.
The beer’s lively from the bottle, with a small dome poking its way out after being left to its own devices for a few moments after having its lid popped. I get huge hoppy resinous aromas that you should expect from the style, with prominent mangoishness. And at 6.9% this needs to earn its strength and so I’m not surprised this packs such a hoppy punch.
The pour is also a little gassy, with a thin white head and light lacing that implies a lower final gravity, but with the style typically having a higher body, that could be just my eyes.
The taste, for me, is unsurprisingly too bitter, and I always feel out of my depth trying to review this style. Yes there are lots of hops and yes it’s bitter, but beyond that I honestly can’t differentiate it from the multitude of other west coast IPAs I could try. That said, the quality is apparent here, with the bitterness being clean and with no discernible off flavours. The malt background it also apparent, and could have more caramel for balance but offers a good platform for the hops to leap from.
Good beer, clearly well made, although neither a sipper nor a guzzler. It would be improved if the hop flavour and aroma was allowed to linger on the palate longer before the bitterness overtook them, but I know that’s just my preference, and there are probably a lot of happy BeerBods subscribers out there tonight.
I sometimes wonder whether hops are needed at all in some styles of beer. The argument for their use is that they add bitterness to offset or balance sweetness. I brewed a milk stout today with high mash temp, loads of lactose, with the goal being to make a sweet, malty beer for someone who isn’t a fan of hops or hoppy bitterness in their beer. I was tempted to add no hops but crumbled in the end and added a small amount of high alpha hops (magnum) at the start of the boil to give a nominal 20 IBU. But I do wonder, without wanting to risk a batch, whether I could add bitterness some other way, such as chocolate, coffee, roasted malts or oak chips.
Northern Monk’s Mocha Porter is always in my beer stash, as I find it a great go to beer when I tire of hops (which happens a lot). With my ‘hop question’ in mind, I looked on the back of the can and was unsurprised to see that hops are indeed listed as an ingredient on this beer. I really wonder again whether they’re needed, and decided to pop open the can to answer the question*.
The aroma is coffee, and it pours with a dark, chocolatey head that doesn’t want to stick around for long. Carbonation is probably about as high as the style needs. It tastes lovely, as usual, with coffee more prominent than chocolate, and a mouth-coating body that remains more refreshing than cloying, like an iced coffee might. I tend to drink this colder than perhaps I should, because of how it reminds me of iced coffee, but it does warm up nicely in the glass if I give it the chance.
It has a fairly high apparent bitterness, which I quite like. Given that I usually don’t like high IBUs even in styles that require it, this might add weight to my argument that hops aren’t needed; maybe this bitterness isn’t hop bitterness at all? But even with an effort I’m still not sure whether I can tell if the bitterness I’m tasting is from hops, coffee, chocolate, roasted malts, or (most likely) some combination of the four. Northern Monk, if you read this, brew me some without any hops, please. Just for the sake of my curiosity.
I could probably use some tasting classes.
*Nice, contrived reason to drink a beer, right?!
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