Thus Let Us Drink Beer – Green Beacon
I vividly remember the first time I came across the hoppy emissions of Green Beacon: It was at Sydney’s Wild Rover for one of the monthly Whisky Collective get together tastings, which have never not been a delight. While I was waiting for admission as the upstairs bit was being prepared for the tasting, I was lusting for an IPA and, intrigued by the nautical theme and the fact that the Wild Rover crew scrutinizes and carefully selects what enters their rotation of offerings, came across Green Beacon’s Windjammer.
Upon pouring, the aromas corresponded to what the earthy yellow, hazy appearance promised, i.e. a rich, pine heavy melange accentuated by citrussy and slightly honeyed highlights. Taste-wise, I could have not found a better companion for the upcoming Ardbeg focussed tasting as orangey, fruity bubble-gum and malty notes were counterpointed by a piney, resiny backbone that firmly rested on a well-calibrated bitterness, which delicately hit the back of the palate. Sweet.
This led me on a path to investigate what else Green Beacon had in store, only to discover more expressions where flavour, balance and consistency reign supreme.
Take for example Green Beacon’s American Amber Ale, which is the equivalent of a new world amber with old world roots: Clocking in at 5.2% ABV, caramelly, toasty and biscuity malts are married with trademark American hop bitterness, counterbalanced by orange zest notes in the back.
Another bold expression that showcases how Green Beacon crafts its brews and that no matter what flavour you are opting for from their core range, chances are that you will find a new regular go to.
Now, one of the qualities Green Beacon is consistently championing is innovation, so I was looking forward to sampling their FATHOM Trieste Marianas expression, i.e. a Farmhouse Ale that has been aged in French Oak ex Chardonnay Barrels for seven months.
In essence, I find it to be reminiscent of a Brut IPA in that citrussy and champagney notes dominate, yet not without a nice little twist, i.e. delicate funky notes that culminate in a tarty, oaky finish. Refreshing and a borderline ideal companion for the dram of peated Amrut I had it with.
Given how much I have enjoyed the different expressions I have had the pleasure of sampling, I cannot wait to get a hold of Green Beacon’s annual seasonal Uppercut Imperial IIPA as what I have heard fabled about it in terms of both a hop focus and boldness when it comes to citrussy, tropical flavours, it seems to warrant a dedicated instalment of this series as its name seems to be a telling one when it comes to hitting hard with punchy flavours.
Printing in all shapes and forms has been an integral part of DIY culture from the get go and there is a myriad of printing techniques that one can use to solve problems and create visual materials, ranging from fairly basic old ones via ones that are readily available to ones that take things to the next level.
Similar to Champagne, Cognac is a region in the South Western part of France and the specific type of brandy going under the same name is strictly regulated. Derived from white Ugni grapes, which are not fermented but distilled, the first stage of the double distilling is a derivate that after having matured for about two years in different barrels is commonly referred to as Eau de Vie. The next stage entails the marriage of different vintages to then be further aged and depending on the length, resulting in either “VS” (, i.e. “very special”, two years), “VSOP” (i.e. “very superior old pale” having aged at least four years) and the “XO”, extra old expression, of which the youngest vintage must have aged for a minimum of ten years.
