A rather old time looking label that depicted a crate of blueberries gave me mixed feelings.  Breaking the seal proved to be a spritz of blueberry aroma that was noticeable a few feet away.  The carbonation was lively and produced a decent white head that faded quickly.  While taking the picture I was reminded of when my mother use to bake blueberry muffins except this time it was not a warm bready quality.  Instead, there was a cold refreshingly crisp aspect to it.  That about sums up the aroma…a blueberry muffin.

Judging by the appearance this beer was not going to be a blueberry bomb as it resembled Blonde Ale or Pilsner.  So, raising the glass I took a swig.  Not bad, not bad a all.  The fruit component is not over-the-top while remaining the focus.  Light malts allowed the fruit to express itself yet gave some body.  The cool blueberry flavors were gracefully present throughout each sip.  Up front it was more of a cranberry/blueberry tartness if ever so mild.  When it come to the finish the flavors were mellow.

I’d say this was a good example of how to incorporate fruit into a beer and would rank it up there with Sweetwater Blue as far as blueberry beers go.

Since The Perfectly Happy Man started in December 2009, it’s safe to say that all of us have really expanded our palates. We’ve come to know and love craft beer for its history, its people, its innovation, and its color. It’s hard to avoid hops in America. Mike pointed out last night that one of the reasons for that is that American malts aren’t nearly as solid in the states as they are abroad … and therefore craft brewers use imported malts much more often. This is one of the reasons American hops are the stuff of legend. So … stylistically, most of us have come to know and love the hoppy beers (not to the exclusion of maltier styles though … of course not) that are so popular here in the states.

The Imperial (“Double” in the states) India Pale Ale is one of those styles that often epitomizes everything that’s great about American craft brewing. It’s big … why have a regular IPA when you could have more? It also stars some of the best hops in the world:

American hop varieties

So, we decided to throw down some brats, cheeses, pretzels … and wash them all down with all the Double IPAs we could get our hands on. Our final beer list included:

Double IPA Tasting List

We didn’t end up tasting all of the above because only 5 of us made it to the tasting. But we did sample 10 of them:

• Blind Flight #1: Odell Myercenary Double IPA, Three Floyds Dreadnaught IPA, Smuttynose Big-A IPA (Odell won with 4/5 votes)
• Blind Flight #2: Nøgne Ø Doppel IPA, Uintas Detour Double IPA, Dogfish Head 90 Minute IPA (Uintas won with 4/5 votes)
• Blind Flight #3: Ninkasi Tricerahops, Firestone Double Jack IPA, BridgePort Hop Czar (Bridgeport won with 3/5 votes)

We finished the night with a round of Mikkeller 1000 IBU, which was easily the hoppiest, driest, most palate-punching beer of the night. We also ate the following cheeses:

Beer and Cheese Pairings

• Humboldt Fog (USA) – on a recommendation from Mark Starr of The Hopry, our favorite beer video blog.
• Moody Blue (USA)
• 4-Year Sharp Cheddar (USA)
• Manchego (Spain)
• Chimay “A La Biere” (Belgium)

Thoughts from the PHM Team

Tom: In a sea of Double/Imperial IPAs the bitterness can take it’s toll on your palate. One thing I was not anticipating as an outcome of this challage was getting a better grasp of the malt profile within amped up IPAs. Take for example Dogfish Head’s 90 Minute IPA. If this was the first beer I drank or reached for on any given evening the bitterness would be noticable. However, after the intense bittering blast from Uintas Detour the 90 Minute took on a more reserved, low-key hops profile. The malt is what really came across – biscuity and toasty – something I had not really noticed before. The same was true for a number of these beers even in the 1st flight. The sweetness of the malt really came across. While you might say, “no duh Tom, you’re drinking hoppy beers” I might argue that every opportunity you get to pick up on new flavors and ingredients, have “ah ha” moments, and experience various aspects of different styles helps to refine your palate. I found it hard to rate these IPAs against each other back to back to back (and not becuase of palate fatigue). They are all great beers. Flight 3 was my favorite group to arrange as all three beers were pretty evenly matched and they happen to be three of my favorite IPAs. I had fun trying to pick up the nuances each brewery has when sampling these beers (hopping styles, hops used, malt profile, finish, etc). I’d do this again for sure!

Taylor: I was just really happy to be able to sit down with my PHM compadres and enjoy some good beer and food. We’d compiled a ridiculous list of IPAs over the last couple of weeks and I was most excited to try Odell’s Myrcenary and the Mikkeller 1000 IBU. I was really happy when I voted blind in the first flight and it turned out to be the Odell. I can’t say enough good stuff about Odell. I was super happy with the Humboldt Fog goat cheese as well, as a pairing. It was so incredibly smooth, paired perfectly with these hop giants. Lessons learned from this first tasting experience: try and get more people. Don’t get too many beers (is that even possible?). Eat plenty of food and drink plenty of water … pace yourself.

Windmill Sie gehen einmal schwarz, dann gehen sie nicht zurück – Black IPA

• Malts: 2-row pale malt, Caramel/Crystal Malt (60L), Weyermann Carafa III Special
• Hops: Chinook, Simcoe, Amarillo Gold (bittering); Simcoe, Amarillo Gold (dry hop)
• ABV: 9.2%
• IBUs: 131
• Preferred Glass: Tulip or Imperial Pint
• Food Pairing: Pairs well for dinner or desert. The hoppiness complements burgers or beef while the dark roastiness pairs well with chocolates.
• Grade: I would give this beer an A- … it was really well made.

It’s a deep, dark brew, very pretty to the eye. You think you’re going to get a punch of roasted malt, but instead are met with fresh hops … that should be obvious by the 131 IBUs. Of course, it is also dry-hopped for a further enhanced nose. Carbonation was good, had some great tan foam. Drinking a beer like this plays tricks on your brain. Your mind is telling your taste buds, “Here comes roasted malt!” and instead you are met with fresh hop bitterness. So, this is a Black IPA that has a slight roasted malt/coffee-like backbone, which is actually a pretty cool combo. The ABVs are fairly high, but I thought they were well hidden.

A final thought on this brew is that it lacks that “Oh, this is definitely a homebrew” trait … which is a really good thing if you are brewing your own beer and trying to perfect a recipe. My hat’s off to Windmill for this brew, I look forward to having another taste next time around!

I’ve written before that when we started this website, I was sort of bored with beer. I just didn’t have a taste for it.

Only one year has passed … 12 meager months … and now I am profoundly excited about beer. Craft beer, mostly. In December 2009, craft beer in the United States was alive and growing. In December 2010, craft beer in the United States is kicking ass and taking names. Coast to coast, more and more craft breweries are popping up. These are establishments run by some of the most creative, authentically American souls ever to dig their hands into a bin of barley. We’ve got more brew masters, cicerones, promoters, bartenders, home brewers, and bloggers than ever before. And we’re growing in number by the day.

In so small an amount of time, The Perfectly Happy Man has become more than a side job. More than a hobby. Through our reviews and posts we’ve been able to meet tons of interesting new people. We’ve seen the mayhem at Three Floyds’ Dark Lord Day. We’ve bartered with beer collectors all over the country. We’ve developed awesome followings on Facebook and Twitter. And of course … we’ve reviewed more and more beers. About 500, to be exact.

I just wanted to write a word of thanks to all of you who frequent our site. We have some cool plans for 2011 … stay tuned for bigger and better stuff from your friends at The Perfectly Happy Man.

Cheers all, and Merry Christmas.

Taylor

Tom: The appearance is pitch black, just like engine oil. It’s viscous, syrupy, with no head. Needs carbonation. Has legs. As for the aroma: smells like licorice … it’s super sweet, with an ABV punch. Earthy, rooty kind of like Dogfish Head Bitches Brew, chewy, very heavy. It’s sweeter smelling than Dark Lord, and has a little metallic hint in the nose as well. This stout tastes like it looks: sweet and rich, with a creamy mouthfeel that coats with stickiness. It definitely needs more carbonation to offset the mouthfeel. Tastes of dark fruit as well. There are not enough bittering astringent grains, leaving the stout too sweet with a strong ABV kick. As it is now, the beer is too strong and unbalanced. I imagine it would favor a good 1-year cellaring. Grade: B-

Noel: I made the mistake of assuming this black, viscous stout was going to suffer a bit from a lack of body…something that can be fairly common in homebrews. Boy was I wrong. I actually didn’t even know it was an Imperial stout until the first sip pounded my esophagus and my bro confirmed the ABV at around 10%. And trust me, you can taste every bit of it.

This beer has a ton going for it: thick body, low carbonation, smooth finish, and some serious flavor. Dark fruit and licorice notes are out in full force. Mouthfeel is full and syrupy. And the alcohol cuts through and really makes you think twice about drinking it too quickly. Without a doubt, the strongest, most in-your-face homebrew I’ve ever had. There are no off flavors to speak of, and it has an ever so slight caramel-y tinge at the end (when it’s a bit warmer).

The only disappointment was the absence of anything s’more-like. I couldn’t catch any chocolate, any burnt malts, or any honey-biscuit flavors akin to graham crackers. It definitely was sweet enough for my liking, but that roasty, toasty, chocolatey goodness just wasn’t there. Maybe it was drowned out in the alcohol…I’d be interested to know what specific ingredients were used in order to try and replicate the fireside treat. In any case, a first-rate first-batch. Grade: B+

PHM: First off … thanks for hooking us up with a KeyKeg. And filled with BrewDog Punk IPA no less! Why don’t you tell us a little bit about yourself and what you do?

AH: I’m from Highland, Indiana … southeast of Chicago. Grew up about 2 miles from where the 3 Floyds Brewery is today. I have an MBA from Purdue, and through a convoluted series of events I have wound up working in beer packaging. I am a Business Development Manager for Scholle Packaging, manufacturer of flexible packaging for things like soft drink concentrate (for fountain beverages), wine (wine in a box!), and many other things. Part of my job is figuring out what new products we should make, part of it is project management, and part of it is generating interest for a new product with customers. The glamorous part of my job has got me covered in beer. Currently I’m working to expand the customer base for KeyKegs in North America. I spend a lot of time working with brewers, wineries, beer distributors, beer importers, and even some bars and restaurants.

PHM: Sounds like work a lot of us would enjoy doing. Have you always been into beer?

AH: The KeyKeg keeps me involved with beer on a daily basis, and I just bought a kegerator. My refrigerator generally contains more beer than food, so I would say I enjoy it. The variety of great quality beers available today keeps me interested. The great care needed to brew beer and the creativity of the brewers keeps me trying new and different beers. I really had to think about what my first beer was, but it came back to me: Icehouse. It wasn’t long after I turned 21 that I began to expand my horizons beyond the mainstay brands to crafts and imports. It’s really tough to choose a favorite. Troubadour Blonde is a recent one that’s made it into my all-time favorites. Some mainstays I have are New Belgium Fat Tire, Left Hand Sawtooth Ale, Rogue Dead Guy Ale, and Goose Island 312.

PHM: How would you describe the kegging industry before KeyKeg came along?

AH: I’d call it stable. Steel kegs have been the mainstay of draft beer for over 50 years. Steel kegs go to bars and liquor stores and are returned, sterilized, and filled again. Since steel kegs are expensive and scrap metal can be lucrative, deposits are needed to make sure kegs are returned to their original owners. The Wall Street Journal published an article a couple of years ago that $50 million worth of steel kegs are lost or stolen in the US each year. The number of great draft beers coming into the US from Europe was also limited by this system; conversely, the number of great draft beers going to Europe from the US is still limited.

PHM: Stolen beer kegs? We didn’t do it! But seriously … KeyKeg is here as a legitimate solution to many of the existing problems facing the kegging industry. What’s the process once the keg itself is made?

AH: Once the KeyKeg is manufactured, it is shipped to a brewery. The brewery fills the KeyKeg with beer and sells it. The KeyKeg is sent off to serve great beer to willing drinkers, and never returns. It can be recycled, but I have seen creative people make the plastic globe into something artistic. There is no deposit needed since it does not need to be returned.

PHM: Do you think KeyKeg represents cultural values? Wait … let’s take that one further: how do you think KeyKeg is relevant to a new wave of brewers, pub owners and beer lovers?

AH: Without a doubt, KeyKeg represents beer culture. Beer is in one respect very traditional, based on processes from ages ago. In another sense, beer is always progressing: new beers are always being brewed, more efficient equipment and processes are always being developed, beer drinkers’ tastes are always changing, restaurants based upon a wide selection of beers are springing up and enjoying success. The KeyKeg is a direct result of these values. In the traditional sense, the KeyKeg still uses metal to protect beer, in the form of a foil bag, and keeps beer fresh equal to or better than a steel keg does. In the progressive sense, the KeyKeg is based on years of technological developments and was developed specifically to improve the quality of draft beer and send different beers to places they could not efficiently go to before. The American beer drinker in particular is becoming more educated and demanding high-quality beer. This is precisely why European brewers have found success sending their beer in KeyKegs to the US. The new wave of brewers do a fantastic job of innovating while still respecting the traditions of brewing, and the quality of beer. This makes the KeyKeg an excellent fit for the new wave.

PHM: Okay, so we’re Chicago natives here at The Perfectly Happy Man. Where can you find KeyKegs in use in Chicago? How about the rest of the country and world at large?

AH: Beer in KeyKeg can be found all over Chicago. Some of the bars and restaurants that jump to mind are Brasserie Jo, The Publican, and the Map Room, but there are many more. Another notable location is my kegerator. I just tapped a KeyKeg of La Trappe Witte this weekend. West Lakeview Liquors has a fine keg list, and they will special order just about anything that is available, so those looking for a KeyKeg full of beer can find one there. Beer in KeyKegs can be found around the world. Europe in particular is full of KeyKegs. The US and Canada are getting more and more KeyKegs full of European beers everyday. KeyKegs can be found in Japan, China, and Russia as well.

PHM: What kinds of beers/companies are using KeyKeg?

AH: This is an interesting question. There are more than 100 brewers using KeyKegs today, and they are quite diverse. There is a B2B website we have that allows brewers to make public their use of KeyKeg. You will find a listing for the world’s oldest brewery, Weihenstephan (the state owned brewery of Bavaria). I don’t know what better compliment there is for the KeyKeg than that! You will also find a listing for Uncommon Brewers, a newer brewery in Santa Cruz. They only use KeyKegs for their draft beer. All kinds of different brewers use KeyKegs, but they have been especially popular with craft brewers looking to expand their draft business.

PHM: Okay … we are dying to know. Are there plans to make KeyKegs available to consumers?

AH: This question comes up pretty frequently. Places like West Lakeview Liquors will special order beers that are available in KeyKegs, but the wider availability of them depends on which brewers use them and which beers distributors carry. I guess that’s my job, isn’t it? I know when I first saw the KeyKeg, I immediately thought of the pain it is to pick up a keg from the liquor store for a party, and then bringing it back to get the keg deposit back. Plus, if you use a hand pump, the beer is oxidized in less than a day. One person can pick up a KeyKeg full of beer, and if you don’t finish it, the beer will still be good next week, even with a hand pump! Beyond that, who knows? Maybe we will be selling them to home brewers someday as well?

PHM: Well, we will eagerly be awaiting that day! What can average beer enthusiasts do to help promote KeyKeg?

AH: The biggest thing an average beer drinker can do is to demand great draft beer. Keep trying new and different beers. Keep up the trend of beer enthusiasts becoming more educated. If a beer is not served properly, you should not have to drink it! These things naturally create “pull” for the KeyKeg. Beer enthusiasts demanding great draft beer brought KeyKegs here in the first place. Try some of the beers packed in KeyKeg. Beyond that, special order a beer packaged in a KeyKeg from a liquor store for your kegerator or party. Try it out, and see how easy it is, and give your feedback, good or bad to the liquor store, and to me if you like.

PHM: Well Andy … thanks much for getting us a KeyKeg and answering some questions. Cheers and good luck to you and your biz! We’ll definitely be looking for and asking about KeyKegs at our favorite pubs.

AH: Thanks!

The stout poured a typical black, the billowy head was dense, not the typical homebrew-thin of so many dark beers gone bad. The head was a light tan, and dwindled a bit as it waited patiently for me to sample. The scent was sweet, almost a milk stout-like, but not unpleasant. Hints of root beer and carmel, malt, earth and chocolate blended together to form a wonderful aroma. The body was good, not quite Guinness, but smooth enough to be easy, yet thick enough to sip with care. There was a cloying in the end, almost a tannin-type dryness on my tongue, which called me back to quench it, sip after sip. For a beer off the shelf, this brew was good. For a homebrewer’s batch, this was an incredibly well-built beer, lacking the all-too-common funkiness or misplaced flavors. A great blend of ingredients to form a very nice brew. Well done…now keep those sixers coming!

ABV: ?

Grade: B+

Ska Pinstripe Red Ale: A light copper color body with a minimal head it was created to be a sessionable ale coming in at 5.1% abv. Brewed with loads of caramel malts it has a sweet malty aroma and taste. Liberty hops deliver a piney/light fruity bitterness (45 IBUs), but overall it is rather well balanced. Malts dominate the nose and initial taste. The hops are pick up in the back half and in the finish imparting a dry finish. It has a medium mouthfeel that is clean, crisp, and leaves a slightly resinous aftertaste. Grade: B+

Spaten Oktoberfest/Ur-Marzen: One of the oldest beers of this style it is a staple to many. Smooth, malty, and sessionable in its own right this beer weighs in at 5.9% abv. Its color is a deep wonderful bronze with a dense foamy head. Predominately malty it uses Vienna and Munich malts to lend a toasty malt character. The aroma is jamy (grape), lagar yeast, minor skunk, phenols (sulfer), almonds, and earthy noble hops. The mouthfeel is exceptionally light and creamy on the palate while packing rich malt flavors. It too finishes on the dry side while finishing with that clean lager aftertaste. Grade: B

The Pairing:

Overall, the sausage was not too hot. It left a tingly spiciness in the back of the throat that was quenched by both beers. Moreover, the hops seemed to be canceled out or muted during the front half of the sip allowing the malts to shine through for each of the brews. I found the Spaten did a much better job of cleansing the palate/throat of the spice while leaving the meaty aspect intact. I attribute this to the lager characteristics which seem to lift heavier foods better and because it had a much more depth of malt content.

The Pinstripe was similar, but differed in that the piney hops supported the spiciness to a certain degree. The fruity aspect of the ale yeast did help in cleaning the palate, but its heavier mouthfeel did not finish as clean. I did note that the dryness mentioned above did aid in relieving some of the spice as well. In my opinion, this was a rather balanced Red Ale. I think pairing it with Green Flash Hop Head Red, NCBC Red Seal, or Rogue’s dry hopped St. Rogue Red would have been a better outcome. More hops, but still the malty body.

The winner of this contest was Spaten. So, as Oktoberfest approaches, make sure you stock up on brats, Wienerschitzle, and Italian sausages (not at all German) along with some good Marzen style beers.

We arrived not too long after 6:30 when the event began. It was in a basement dining room where glass wall on one whole side of the room looked into the actual brewing area. There were about 8 tables set up kind of like a wedding, with no reserved seats. We stood in line to get any beer of our choice from their selection then mingled around until they announced the optional brewery tour was about to begin. Of course we opted in. Beers in hand, we walked through the glass door into the beer area where Mike, the Assistant Brewer gave us a 30 minute tutorial of beer making, and Emmett’s brewing facilities. Nothing really new to me, but it was very informative for some other attendees who I could tell were interested in beer, but did not know very much about it. Amazingly, this was my first brewery tour ever, and it was very interesting to see, smell, and just be in a beer making area. After Mike had done his thing and all questions were answered, it was on to the first course.

1. The Appetizer. Steamed Little Neck Clams in a Helles Broth with Tomato, Chive, and Spicy Sausage. Paired with Munich Light. Not being much of a clam eater, I was slightly reluctant to get excited about this but I was ready to dig in anyway. By this point I had already had two glasses of their ESB and I was ready for a beer change. The pairing was well done. The light, bready flavors and clear hop spice from the Munich Light went perfectly with the spicy sausage. Not to mention Munich Light is a very refreshing beverage. Clear yellow, faint hop aroma (Hallertau) and overall superb drinkability. Nothing in your face. A light, flavorful, craft beer. The Helles broth was delicious to dip the bread in also.

2. The Salad. Barley Risotto Tower with Porcini Mushrooms, Cucumber, Beefsteak Tomato, Fire Roasted Red Pepper and Micro Green Salad with Basil Vinaigrette. Paired with ESB. This was a very interesting dish, the mushrooms mixed with the barley risotto was unique and flavorful. I didn’t care much for the eggplant or cucumbers. The ESB was a nice, fruity ale, lower in alcohol but bursting with flavor. Typical ESB notes, fruity, hoppy, malty, a bit nutty, all mixed together in a smooth package. A beer I could drink lots and lots of and not get tired of it.

3. The Intermezzo. Spiked Watermelon Sorbet. DELICIOUS. Made with Vodka. Sweet, refreshing, boozy. A nice treat.

4. The Entrée. Garlic-Lime Grilled Flank Steak with an Ancho Chile Demi Glace, Cilantro Rice and Nopales (Grilled Cactus) with a Roasted Tomatillo Salsa. Paired with Patriot’s Pride. My favorite dish and most incredible beer of the night. The steak was amazing and the grilled cactus was quite tasty with the tomatillo salsa. The demi glace was perfect to dip everything in. Patriots Pride blew my socks off. I’ve smelled a lot of beers and none compare to the unique, grassy, herby blast of hops I got when I put my nose to it. The brewmaster told us this beer is basically their signature Pale Ale “dipped in chocolate.” The result is a very hoppy, aromatic brown ale, with faint orange hues on the sides of the glass. Alcohol was present but enjoyable. Again, the aroma was like a fresh bag of hops right in my nose, but the darker malts used also shone through in the aroma. A sweet mixture, and I am still thinking about it today. I basically took my wife’s glass right out of her hand because I could tell I liked the beer much more than she did.

5. The Finale. Georgia Peach Cheesecake with a Blackberry Caramel and Vanilla Bean Whipped Cream. Paired with Hefeweizen. Amazing cheesecake and fairly typical Hefe. I’m a much bigger fan of cheesecake than I am of the Hefeweizen style. The beer was very true to style, heavy banana and clove notes all the way through and even some vanilla which did go well with the creaminess of the cheesecake. Another great pairing.

In conclusion, we had a very enjoyable time. It was my first brewery tour and first Brewmaster dinner. I commend Emmett’s for a job well done on all fronts. The hospitality, the atmosphere, the interaction, the food, and of course, the beer. This is a quality establishment that serves great food and makes great beer, I highly recommend a visit to any of their three Chicagoland locations, and if you can hit one of these quarterly Brewmaster Dinners, you shouldn’t be disappointed. Thanks to my wife for the very thoughtful evening, for listening to me geek out at the brewery last night, and for 5 wonderful years so far.

Note: Reviews work from Right to Left in the picture.

Original Mad Hatter IPA: 5.8% ABV. Dry-hopped with Centennial hops, this brew explodes with a floral/citrus nose. The color had an orange-pale hue with a foamy head. The sweet malt aroma was subtle allowing me to focus on the generous hop profile. The hops had a delicate floral quality that paired will with the sweetness of the malt. There were citrus flavors of orange and grapefruit that gave way to a minor pungent aftertaste. Overall, it was light bodied, refreshingly hoppy, and cleansing. B+

Black Hatter: 5.5% ABV. It had a mahogany hue with a tan head. The description said to look for citrus hops and roasted malts giving flavors of maple and dark chocolate. I found that this beer was a late bloomer. At first the aroma was mild and I could only pick up hints of roasted grains which had a nice coffee-ish appeal. The hops were not all that citrusy or noticeable (like in Southern Tier’s Iniquity or Stone’s Sublimely Self-Righteous) as I hoped. It smelled boozy and tasted as such. There were flavors of dark chocolate up front and the hop bitterness (piney) set in on the backside of the sip. The more I drank it the better it got, but I’d say out of the 5 Hatters this one was the weakest link. Not the best BIPA I’ve had. C

Rye Hatter: 6.5% ABV. For a Rye P.A. this was pretty tame. It has a slightly spicier nose from the Rye malt, but not much different from the Original Mad Hatter. The floral aspect dropped a little as it had more of piney/citrus quality that paired well with the spiciness of the rye. With regards the flavor, it was a little more toasty/biscuity and produced a minor spicy kick towards the back of the palate. I had some rye bread which helped to bring out the malts a little. The hops were not as noticeable in the aroma, but still had characteristics of the original (along with the same color and head). B-

Oak-Aged Hatter: 6.2% ABV. Aged in Bourbon barrels (not just oak barrels) this brew has a bronze-golden color and slightly lacking head retention. Smelled great with hints of charred wood that played well with the hops. There were fruity notes of grapes, prunes, apricots from the Bourbon and an overall sweeter aroma with hints of honey. Smooth and mellow IPA at first, transitioning into a wonderful blend of hops and Bourbon at the end. The high alcohol component adds to the hop bitterness which still shines through in the aroma and taste. My favorite Hatter in the flight! A-

Imperial Mad Hatter: 9.4% ABV. Darker in appearance capped with a rich frothy head. Definitely “imperial” as it possessed a boozy and pungent hop aroma (citrus-grapefruit). They say it is “assertively dry-hopped” and you can tell as it carries a much bigger nose from the original (not as floral though). This late hopping shows itself in the aroma and forefront of the palate where the ABV is very noticeable. The malts are deeper given it a more pronounced toasty/bready caramel sweetness. The hops leave a nice bitter and resinous aftertaste, while the ABV tingles the back of the throat. B+