Finback Meridian & Cool Enough IPA Queens, New York

Finback Meridian and Cool Enough

(C) 2017 popsonhops

Finback Cool Enough
Tasting: June 24, 2017
Style: Brux IPA
Beer #: 1,070
ABV: 6.3%

This is known as a Brux ale. Brux as in short for the yeast associated with making this ale, Brettanomyces bruxellensis. One of four sub-types classified under Brettanomyces. This yeast is found growing wild all over the world and is often found on the skins of fruit. The name Brettanomyces is a combination of Briton (as in English) and myces (as in fungus). A patent for the strain was granted in 1906 to the Carlsberg Brewery.

Brett ales aren’t my go to style but this Brux IPA from Finback is smooth and entirely drinkable. My first impression is its polished mouthfeel. I don’t get the barnyard flavors associated with brett and no acerbic flavors either, just crisp with a tad bit of fizziness. Tropical flavors of melon under solid pineapple. The finish does diminish and leave off bitter after taste. Solid summer beer, certainly exceeded my expectations 91 points.

Finback Meridian
Tasting: June 24, 2017
Style: IPA
Beer #: 1,071
ABV: 7.0%

Meridian as in a longitudal line that runs from North Pole to South Pole. Interestly (at least to me), Websters reports the word as being in the top 30% of all words. Of course that got me thinking, what is the most popular word in English? Can you guess?

1 the
2 be
3 to
4 of
5 and
6 a
7 in
8 that
9 have
10 I

As far as Finback Meridian, it is probably as mundane as the use of the word the. Entirely drinkable and nearly flavorless. Totally meh and worth about 85 points only because it isn’t offensive.

Read my thoughts on some better offerings from Finback

and while you are checking out links:

Visit the Finback Website

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Opal by Firestone Walker

Opal by Firestone Walker

© 2014 popsonhops

Tasting: November 17, 2014
Style: Saison
Beer #: 650

Opal by Firestone Walker

You’ll see a number of labels that identify a beer’s style as “Farmhouse” or “Saison” (French for “season”). Both terms are interchangeable descriptions. Neither term is a particular style of beer but rather a general term for the recipes that were traditionally brewed on the farms of France and Belgium and consumed by the farm’s seasonal laborers. While the recipes would vary from farm to farm they had the common characteristics of being refreshing and more importantly, low in alcohol. A typical farmhouse or saison would fall into the 3.0 – 3.5% alcohol by volume (ABV) range. To put it in perspective, a modern Budweiser is about 5.5%.

Since there is a wide interpretation of the style and US craft brewers have a history of amping up every other old-world beer style – why not take what you’d consider the original “sessionable” beer and jack up the ABV? Opal from Firestone Walker checks in at 7.5% ABV. If I owned that farm – I might not get anything harvested.

Probably the only common characteristic from modern to traditional is probably the use of Belgian yeast.

Here’s the description of Opal by Firestone Walker from the company website:

Our interpretation of the rustic Wallonian Saison style is a harmonious blend of rustic grains, spicy yeast and unique sauvignon blanc tones. Inviting lemon grass and gooseberry meet peppery spice and fresh grain aromas. Spicy Belgian yeast create a complex yet dry and refreshing canvas with splashes of citrus and stone fruit with a bright tropical white wine finish. Hop bitterness is assertive yet harmonious rounding out slightly tart and refreshing.

My thoughts on Opal by Firestone Walker?

Belgian yeast delivers spicy clove and banana. I get some of the sauvignon blanc and peppery spice. A bit fizzy. All in all a nice Belgian-style ale. I’ll put Opal at 87 points.

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