Ballantine IPA

[Trefoyl]

It's back after 30 years or more! Bottled on Aug 5. 7.2 abv, 70 ibu. Delicious! Very well balanced. Hoppy without being bitter, malty without being sweet. Floral, herbal, nice body. Will def buy again when available in 6 packs.

[walrusdunne]

Was just reading about this in Mitch Steel's IPA book. Sounds interesting

[Trefoyl]

6 packs are out and only about $8 (very cheap for a beer of this caliber)

I posted this in the what's everyone suppin' thread. Rich amber, viscous. The glass is a footed claw bleaker

[colgilbec]

Never had the beer, but that glass looks fantastic , a real eye catcher.

[seymour]

From my Ratebeer rating:

Aroma: 7 out of 10, Appearance: 4 out of 5, Taste: 7 out of 10, Palate: 3 out of 5, Overall: 15 out of 20

Total score: 3.6 out of 5

Tasted from a 12oz bottle into a Spieglau IPA glass, thanks Trefoyl! It poured a nice orange amber colour with chill haze, deep everlasting white foam and lots of fine Belgian lace. Beautiful appearance. Husky grainbill, fairly neutral with just enough residual caramel sweetness to support the intense American C-hops: black currant, grapefruit, pine, complex fruity flavours and aromas. A hint of English hop traits too: grassy, flowery, earthy. Lingering citrusy aftertaste. Medium body, smooth round mouthfeel, a well-crafted high-grav American IPA. Good stuff, recommended. I don’t care if it’s owned by Pabst, this is a sincere historical recreation, the real deal. For those who don't know, the American Ale/Sierra Nevada/Chico yeast which everyone uses nowadays came from the old Ballantine brewery in New Jersey.

[Good Ed]

[quote="walrusdunne"]Was just reading about this in Mitch Steel's IPA book. Sounds interesting[/quote]

Brewed the No1 recipe based on Bill Pierce's BYO recipe and used ECY-10, the Ballantine "ale" yeast. Had a bottle tonight 9 weeks old, still fairly rich, like fruit cake, dark fruit and bitterness and nice warming at 7.9%. I'm going to keep longer.