Ordum IPA
From Eating Asturias, the Encyclopedia of Asturian Gastronomy
The global fad for hoppy IPAs have left Spanish beer drinkers, whose tastes lean more towards the sweet end of Belgian brewing than the bitter end of British and American brewing, feeling left out of the fun. That has led to a plague of essentially unhopped ales labeled as IPAs. So it's very nice when I come across a proper IPA.
This one is especially worth noting because the spring water in Borines where it is brewed is as mineral rich as Yorkshire, to judge by the super crisp, super clean flavor and mouthfeel.
Style Guidelines
- Color: Gold (7 SRM)
- Standard: Gold to copper-colored (5-12(10-24 EBC) SRM)
- Clarity: Slight chill haze
- Standard: Chill haze is allowable at cold temperatures
- Perceived Malt Aroma & Flavor: Medium malt flavor
- Standard: Low to medium residual malt sweetness should be present
- Perceived Hop Aroma & Flavor: Medium-high hop aromas and flavors - herbal and a bit skunky
- Standard: Very low to medium-low
- Perceived Bitterness: Medium (45 IBUs)
- Standard: Medium (20-35 IBUs)
- Fermentation Characteristics: Fruity fruity fruity.
- Standard: Mild carbonation traditionally characterizes draft-cask versions, but in bottled versions, a slight increase in carbon dioxide content is acceptable. Fruity esters are acceptable. Diacetyl is usually absent in these beers but may be present at low levels.
- Body: Medium
- Standard: Low to medium
Tasting Notes
- High mineral water makes a proper crisp British style IPA
- good head retention
