2

2nd Story Ale Works:2nd Story NE-IPA#3

2nd Story Ne-IPA #3

2nd Story NEーIPA#3は7%のNE-IPAです。2nd Story Ale Worksのレギュラーラインアップを一部です。2nd Story Ale Worksから「麦芽用にピルスナー、ペールエール、オーツ、ウィートモルト、スピッツを使います。ホップ用にモザイク、シトラ、コロンバス、センテニアル、カスケードを酒造します。」

2nd Story Ne-IPA #3

2nd Story NE-IPA#3の目鼻舌

目:本当にあまり飲みたくない色です。濁ったオレンジ混乱を見たいです。泡は真っ白ですけどすぐ消えます。

鼻:フルーティーです。マンゴ、パッションフルーツ、パイナップル、グレープフルーツです。モルトから何も嗅ぎませんです。問題は塩の匂いが嗅ぎます。

舌:その苦くないです。問題は塩の匂いです。食卓塩のような匂いです。白亜の塩を嗅ぎません。もちろんマンゴ、パッションフルーツ、パイナップル、グレープフルーツを嗅ぎます。

2nd Story NE-IPA#3の最終のポイント

目を閉じて、すぐ飲んでください。

About the Author

Rob

Been drinking beer since longer than I can remember. You can find me in a bar, on the slopes, or doing DIY. I enjoy porters, imperial porters, golden ales, and amber / viennas.

Liked it? Take a second to support ビール天国 on Patreon!

Comments 2

  1. First of thanks for trying our beer. Still always a surprise when I find our stuff online. Secondly, sorry you didn’t enjoy the beer. The salt is strange and unfortunate. I can tell you that we did not add salt to the beer and this isn’t a comment we have gotten or anything we have noticed up to now. I wonder if it is connected to the appearance. Haze stability is something the industry is struggling with for this style. The best way to deal with it, and the one we prefer, is to sell the beer quickly before the haze generating particles have a chance to settle out. In the US breweries that are making hazy beers with wider distribution are generally moving to less haziness because of the longer shelf life they require. If you had this beer recently then it was probably the final keg out there and was held at the bar for a while before they tapped it. That could have allowed the haze to drop out and meant that the first few glasses would be extra hazy and that haze could have contributed some off flavors. Just a guess and not sure how it would give a saltiness to the beer, but the photo does look to be thicker and hazier than the fresh beer. Wish we could control how long bars hold kegs before tapping them but once the keg leaves the brewery it is tough for us to control of the timing. Hopefully you will get a chance to try one of the future batches when it is fresh. For NEIPA freshness is essential.

    1. Post
      Author

      Pat,

      Thanks for the comment and the feedback. NE-IPA is a tough style to produce well and bars really need to ensure that if they’re buying the kegs, then they’re selling them ASAP. We’ve heard horror stories of some breweries selling their beers to bars in Tokyo, and had the keg sit around for a month or so, thus knocking out a lot of the flavours from the beer. A shame that happens but with so many good breweries in Japan now, it’s often a case of buy the beer, or lose the chance.
      While I didn’t enjoy this beer, I did enjoy the milk stout a lot and would happily recommend that to anyone in the future. I’ll keep an eye out for future iterations of the NE-IPA but at somewhere that lists the freshness of the keg and when it was tapped.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.