Why I don’t drink this more often is still a mystery to me. The first time, it was ludicrous, barley pancakes and hoppy syrup. Once or twice in between, buttered flowers on toasted rye bread. Today, I’m nearly out of worthy descriptors.
I’m in my 30s now, having missed the sexting and DTF foam party generation. The silver lining, maybe, is that I get to experience the craft revolution at a time in my life when I have some bills to spare. And this Down To Quaff beer is a tastegasm worth enjoying now.
STYLE: Rye Beer
LOOK: Forest brown, copper highlights. The glass sweats, my mouth waters. It’s thick, rich, sturdy. Most importantly, it has structural integrity. A half-finger head could easily be confused with a protein shake. It moves with the beer, like pudding, without thinking. It’s just built that way – it has no choice.
NOSE: Strong hoppy nose. Herb butter, grapefruit, lemon peel, pine. Honey and subtle spices, I’m not sure what, pop in to say hello.
MOUTH: Bold statement time: It might be the most balanced beer I’ve ever had. In a different way, I think Allagash Curieux would give it a good run, and maybe prevail. But that’s another review for another time. This one, oh my. Sweet, bitter, malty, floral, distinctive. Three things happen with each sip. First, my nose swells with aroma, mostly buttered hops. Next, a soft soft blanket slowly coats the inside, then the outside, of my mouth, tongue to cheeks to lips to throat. Finally, the perfect astringent bite, a special reminder of who’s the boss. Rye, Cascade hops, and definitely DTQ.
Beeradvocate Rating: 95
ratebeer Rating: 100
Hayward Abbey Rating: 98