Our take on a “west coast style” IPA, Jagged Edge is big and hoppy, yet it’s also extremely well balanced, and surprisingly easy to reach for another. We “first wort hop” with Columbus, and use Simcoe for flavor additions. The finishing hop additions include Columbus, Centennial, and Simcoe. Columbus is pungent with sweet orange aromas and flavor. Centennial adds floral notes along with additional citrus. Simcoe add a nice pine like flavor and aroma. These hops were chosen for their flavors and their moderate cohumulone content, which means they are bitter but not overwhelmingly bitter in large quantities. Pale malts are complemented by caramalt and light munich malts, which both enhance the malty sweetness and color and work to balance the substantial hop bill.
When we first got our noses in and hands on the experimental hop, then known only as HBC 369 CV, we knew it was something special. We wanted to make a lower alcohol IPA that didn’t drink like many others we tried. There was good hoppiness to most of them, but the body seemed lacking. We went to work on solving this, and it took a bit of time. When we were finally convinced our session IPA was ready for prime time, HBC 369 had been named: Mosaic. We employ this chameleon cone -with its exceptional palette of flavors- at each stage in the hopping process. Paul has actually created a lower alcohol session ale with the flavor and body of an American IPA. This beer has developed a following in the active lifestyle crowd, especially with cyclists, but it’s also a great beer when you just want a little more hang-time with your IPA. Dedicated to our hop-loving friend, David Moes, we brew this beer for true hop heads.
Limited Release: Brewed with local blood orange rind in the kettle and blood orange juice in the fermentation. A blend of hops was used to provide orange, citrus and tropical flavors. The hops of choice were Azacca, Galaxy and El Dorado. Grain bill kept simple to help showcase the blood orange flavors and aromas.
We didn’t want this to be Jagged Edge on steroids. Thus rather than using the same hop combination, we chose more fruit forward hops to balance out the alcohol in the beer. The medium crystal malt adds a very subtle color and sweetness. Nugget and Millenium hops are used to bitter. Citra is a new variety to the market that has some similar properties to Simcoe but a more pleasant fruitiness; pineapple/mango aromas mixed in with pine and cat’s pee. Centennial brings candied orange and Amarillo adds big grapefruit. The liquid in the fermenter is dry-hopped three times- each dry hop equal in weight to the dry hop of Jagged Edge. This multi-stage dry hopping is meant to layer the different hop aromas. The beer is fermented cool to suppress fusel alcohol development, and dextrose is added to allow it to attenuate out highly, leaving very little residual sugar. The idea was to avoid that syrupy gumsmacker effect that’s sometimes found in Imperial IPAs. Other than barrel aged beers, this is by far our most labor intensive and expensive beer to make. Rampage fans are legion and we believe they deserve nothing less than the very best we can give them.
Whether your idea of enjoying the dog days of summer includes gardening, lawn work, or just sitting on the porch beating the heat, we offer our White IPA: light in body, but hoppy enough to know that this isn’t just any run-of-the mill lawn mower beer. On the west coast, we are partial to our hoppy beers; but we here at Black Diamond love to experiment in the Belgian fashion. By combining the sessionability of a witbier and the citrus qualities of Pacific Northwest hops, our White IPA satisfies on all fronts. It is a Belgian IPA? Not really. A hoppy wit? Maybe. Perfect for summer? We think so. Pilsner and wheat malt give the beer a light golden color with a subtle hint of cloves and fresh cut grass. Blending European Noble and Pacific Northwest hops, the flavor is moderately spicy and citrus-y. Dry hopped like an IPA, fruity apricot notes intermingle with the yeast esters. So whether you’re mowing that lawn or just sitting on that porch, make sure you do it with one of our White IPA’s. Cheers to great beers!
Belgian malt and candy sugar sweetness blend with spicy Noble hops and ferment with a unique Belgian yeast to create our Belgian-style Abbe Dubbel. A.K.A. Elf’s Ale
For the winter season, we traditionally make a Belgian-style Dubbel; a rich malty pleasure that is the perfect accompaniment to those long winter nights. Last year we decided to play around with the concept and see where it might take us. After much tinkering -with a number of unique ingredients combined with wood barrel aging- we arrived at this wonderful juxtaposition of fruitiness and maltiness which harmonized magically to produce this delicious winter warmer. The designation of Grand Cru originates from the Burgundy region of France. Brewers have taken the term and applied to it more elaborate, aged and reserved versions of their beers. Our Belgian-style Dubbel -a great beer itself with a loyal following- has been taken to the next level by the careful blending and aging techniques. We believe we’ve created a classic to be enjoyed throughout the winter months. For 2010, we offer a very limited release of (only 48 barrels) our Winter Grand Cru. In this batch, we’ve added over 100 pounds each of locally sourced Zante Currants and Black Mission Figs. We aged 20% in used Bourbon barrels for 12 months - in which time the warmth of the Bourbon, along with toasted oak and vanilla flavors were released from the wood. Whole Vanilla beans compliment the wood and bring forth a velvety smoothness and richness. The fig flavor is forward on the nose along with the bubble-gum/banana ester derived during fermentation. The taste starts with the rich sweetness of fruit, carries through with a rich mellow center and finishes dry, allowing for another glass as you sit by the cozy fire. Á votre santé! Pairings: Lamb, wild game, charcuterie, pâté, duck, rabbit, braised short ribs, cherry reductions, bread pudding.