Ipaprofeno West Coast

From Eating Asturias, the Encyclopedia of Asturian Gastronomy

Craft beer in big cans? In Spain? Well, that’s something new.

44cl can hold a lot of hops it seems. Based on the idea of 1980’s California microbreweries love of jamming as many hops as possible into a single IPA, this marks a pretty big departure from the kinds of beers I’ve seen for sale in most of my time in Spain. This is not an IPA that is then attenuated by bumping up the malt bill as is common in Spain (and probably most of Europe). This is a legit hop bomb.

Warrior, El Dorado, Centennial and Simcoe all make an appearance, but it is the Simcoe that stands out to me. Despite being a newer hop variety that would not have been in the original California hop bombs, it certainly would have been in them if they had had access to it. Made most famous by Dogfish Head in the 60, 90, and 120 minute IPA series, it also stars here.

I personally plan on drinking as much of this as they will let me have.

Style Guidelines

  • Color: Gold (07 SRM)
    • Standard: Straw to gold (2-6(4-12 EBC) SRM)
  • Clarity: Remarkably clear, but some hop haze
    • Standard: Chill haze or hop haze is acceptable at low levels
  • Perceived Malt Aroma & Flavor: Low malt aroma and flavor. Some sweet caramel notes
    • Standard: Low to medium-low. Caramel or roasted malt character should not be present
  • Perceived Hop Aroma & Flavor: Very High hops aroma and flavor.
    • Standard: High to very high, exhibiting a wide range of attributes including floral, piney, citrus, fruity (berry, tropical, stone fruit and other), sulfur, diesel-like, onion-garlic, catty, resinous and many others.
  • Perceived Bitterness: A good bit higher than the IBUs would lead you to believe (42 IBUs)
    • Standard: Medium-high to very high, but not harsh (50-75 IBUs)
  • Fermentation Characteristics: Lower carbonation, High amounts of fruity ester flavors and aromas, particularly stone fruit
    • Standard: Fruity esters range from low to medium. DMS, acetaldehyde, and diacetyl should not be present. These beers are characterized by a high degree of attenuation.
  • Body: Medium body. Creamy, silky mouthfeel
    • Standard: Low to medium

Tasting Notes

Citrus and pine notes appear, along with the ever-elusive “juicy” attribute. Nice bitter finish lingers, then turns to a sweet aftertaste.