Thai underground craft beer: Udomsak

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This is one of the reasons I was at NamTon’s house bar. I got another two bottles of reason. The Eleventh Fort and Red Truck were just plesant surprises. I had arranged for a beer swap, set up by Takky at HopsHub BKK.

This is Udomsak Saison IPA, 6.5%a

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Colour; deep murky copper,almost light brown, with deep orange shining through like the sun from behind a dense layer of cl

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oud.

Aroma; light citrus fruit,cider,white wine. Maybe Nelson?
Not much else on the nose.
I did not expect much at this point and was about to be
as

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tounded.
Taste; slight smokiness/roast beautifully balanced with citrus and a hint of white grapes.
A little mixed pepper and cinnamon.
There is a little tartness that clings very pleasingly to the palate.
On the out-breath,the smoke/roast returns along with a smidgen of toffee on the palate.
Whilst the body feels quite full and creamy, it is perfectly balanced by the bite from a good level of carbonation  and the smoke.
The finish is quite dry!

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There is a very firm bitterness that,whilst not “in your face”, does coat your gums and cheeks(inside of course).
I had thouth I may be in for more hops,but had no idea as to the age of this bottle and was quite relieved that the yeast character was not covered too much

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As the beer warms,the pepperiness becomes more prominent.
Thank you very much Nitee and great job on this beer.

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I loved this beer right down to the last sip.

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Thai undeground craft beer; Eleventh Fort

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Eleventh Fort IPA
6.4% abv from Samutprakan.
This beer poured with lots of yeast sediment and a bit of trub material.
Lively with a four finger head.

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Colour; old,stained brass/copper,near brown but with hints of orange. Some haze that never cleared.
The head receded to a moussey two and a half fingers with small tighly packed bubbles.

Aroma; resinous hops and toffee,some crystal malt and intense Chinook/Columbus hops(a guess on my part).
Faint cracker-like malt aroma creeps out from behind the hop nose.
As the beer warms,a little diacatyl?

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Taste; medium-full body with some crystal malt sweetness.
Pine,dank and Cascade like taste on the tail end.
A touch of alcohol warmth.
The bitterness is not huge by any stretch of the imagination,but just enough to balance the malt and body.
The bittering charge clings to the palate a little,but the aroma and taste are quite short lived. The flavour of the hops is almost teasing in it’s quick dissapearing act.

I never thought I would see the day that a Thai brewer put out such a good attempt at an IPA,even if it is an illegal underground one.
As far as I know, Eleventh Fort only started up,selling, in 2015 and I eagerly await more from them.

Big thanks go out to NanTon’s house bar in Chiang Mai for this bottle.

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Chiang Mai craftbeer

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This is Chiang Mai Beer’s Red Truck IPA,bought from NamTon’s House bar.
They are kind of one and the same.
This beer weighs in at 5% alcohol,is brewed in Laos by CMB and then imported to Thailand by Mountain Brewer,who are also CMB under a different name.
It is Chiang Mai’s first craftbeer and the brewer could not be more proud. Rightly so!

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Colour: pours deep golden with a one finger head and a little haze.
It seems to be force carbonated. The head dissipates quite quickly,but clings to the glass.

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Aroma: a hint of peach/peach melba yoghurt and lychee.
Reisinous hops,reminding me of Simcoe and Chinook.
A hint of freshly cut grass.

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Taste: very clean,slightly bready,grainy malt backbone.
Nice smooth,yet assertive bitterness,with citrus,peach and a little hop dankness.
Mouthfell is very smooth,with  low-ish carbonation,in the style of an English IPA,rather than a US example.
There is a hint of ginger mid-palate,which is quickly washed from the tongue along with the hops.
The finish is VERY clean, with only a little bitterness clinging to the back of the palate and sides of the tongue.
As the beer warms and I get further down the glass,the ginger and lychee become more prominent and the clarity improves.

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This is a very enjoyable and crushable,lower alcohol IPA, that has a VERY clean fermentation profile(US-05?).
I feel it lacks a little in aroma hops,but only as compared to the flavour.
Well done CMB and NamTon’s House bar.

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Wallonian Farmhouse IPA

This beer started life as IPA de Belgique,was going to be fermented with Nottingham, was going to be a winter brew and was not going to have any kettle sugar added.
Ho hum

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The starting grainbill

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Had a stuck sparge in my new mash tun and solved the problem by holding down the braid with a spoon and holding said spoon in place with a kitchen knife.

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The boil

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The hops and WF yeast starter.

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Colour; deep copper verging on amber,clarity is quite poor due to yeast and hop haze.
Pours with dense two finger head,receding to one.

Aroma; big floral,sweet juicy tropical citrus hop nasal G.B.H.
There is a hint of malt and pepper from the yeast.

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Flavour; first off, medium- full mouthfeel that just oozes with hops(Citra/Centennial/Delta).
The finish manages to be very dry and a little warming.
Bitterness is very firm but manages to feel slightly understated. The maltiness is very supportive,which makes me glad that I took a chance on the Melanoidin malt.
I purposly undercarbed this beer at about 1.9 which helps lend a very smooth finish,yet the Wallonian Farmhouse still gives it a bone dry finish on the palate, leaving only hop resin and a hint of Saison pepper/spice.

This beer reminds me a little of Freshly Squeezed IPA, in that it is far too easy drinking than it has any right being.

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Grainbill
Munich 37%
Pils 24%
Vienna 24%
Melanoidin malt 7%
Crystal wheat 5%
300gr of table sugar in the boil
8 litre batch
OG 1.096
FG 1.008

Hops 20gr aged Galena(5%aa)@ 60
10gr each of Citra/Centennial @ 15,10,5
100gr Delta at flame out.
The Yeast Bay Wallonian Farmhouse yeast
7 days at 21c
14 days at 28c

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