I have also had the displeasure of driving the best part of the way into New York thanks a Sat Nav which couldn’t pronounce the word route (rout) and was seconds from being thrown into the Hudson River or stuck up the car hire rep’s “tail pipe”. Over the 3 days I have been in the US I’ve met brewers from 3 breweries and sampled about 40 different beers. It is good to see that it isn’t only British brewers who suffer from flavour faults and hazy beers. 30 out of the 40 beers I tried had hazes which would have been out of spec in most breweries. The low points for flavour were:
- An under-carbonated, oxidised spiced “lager” which tasted like mouthwash
- A pilsner which tasted only of diacetyl
- A golden ale which was so badly oxidised that it tasted like it had been filtered through chip paper
- A tripel which tasted of autolysed yeast
- A Flemish-style red ale which had so much diacetyl on it that it made me feel sick
- A boiled cauliflower-flavoured lite beer
I did try a few good ones as well. Harpoon IPA, Six Point Otis and Jack & Ken’s Ale were very good indeed.
An exciting aspect of the trip is that I have been asked by the US marketing company to brew 50 Hop IPA in the US for the American market. Organising delivery of 50 different hop varieties to a brewery the other side of the Atlantic may present a challenge.