Brooklyn Brewery “East India Pale Ale” Review (#064)

Brooklyn Brewery's "East India Pale Ale"

Brooklyn Brewery
“East India Pale Ale”
Brooklyn, New York

From The Brewery:

Brooklyn East India Pale Ale is inspired by the original East India Pale Ales brewed in England in the early 1800s for the troops in India. Eventually, these beers became known as IPAs. Everyday English ales were spoiling during shipping from London, around Africa’s Cape of Good Hope, to Calcutta. Using extra malt and hops, British brewer George Hodgson developed an ale with the bitterness and strength to endure the long sea voyage, giving rise to a great beer style. Our East India Pale Ale is a deep golden beer brewed from British malt an a blend of hops featuring the choice East Kent Golding variety. It is traditionally dry-hopped for a bright aroma of hops, lemongrass, pine and citrus fruit, and has a robust bitterness, a warming malt palate and a clean hoppy finish. We think Hodgson would be rather pleased.

Style: India Pale Ale
Malts: British Pale Ale Malts from East Anglia
Hops: Kent Golding, Wilamette, Northdown, Centennial, Amarillo
ABV: 6.8%
Original Gravity: 17 Plato; 1068


Appearance: I pored this golden yellow with a chunky, thin white head. Fine carbonation fed the head, that stayed for a good amount of the pint.

Smell: Citrus zest – grapefruit and orange. A bit of pale malt sweetness and some yeast esters/heat.

Taste: Drying hop bitterness, with a sweeter citrus rind and some zest – lemon and grapefruit with a small amount of orange. Yeast esters pick up a bit as it warms.

Mouthfeel: Drying and smooth; not too heavy, but has a nice creamy feel.

Drinkability/Palitability:Medium high; one is very easy to put back, I slow a bit on the second. High for the style.

Notes: A great beer that I paired with fried perogies. I enjoyed this a lot; I also tried this out of a tulip, and it brought out way more of the aroma and flavor. Also great to be paired with tangy spicey food such as Thai.

Brooklyn Brewery's "East India Pale Ale" paired with fried perogies.


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