Publick House, Aug. 1, 2007
The Publick House is a pretty sweet Belgian-themed pub/restaurant on the B-line in Brookline. Laura and I went there last night. Apparently, they have some leftovers from some crazy hop-fest thing. We of course had to try as much as possible.
I started with Piraat's Amber Triple IPA http://beeradvocate.com/beer/profile/48/156/?ba=bros
I'm not sure if the link is correct, because no one used the word "sour" or "wild yeast". I guess one of the Alstrom bros used the word "Belgian yeast," and I guess that's what he was referring to. The big difference between this and other Belgian IPAs, e.g. Houblon Chouffe or Urthel Hop-It (both of which are differently great), is an only mildly sour taste that shows up in the nose and the tip and sides fo the tongue. I really liked this. Not exceptionally hoppy, but a nice floral taste over classic Belgian falvor. The link above describes in much more detail. The only bad part is that it rlacked a little body and aftertaste. There really was no aftertaste.
At the same time, Laura tried Avery's Maharaja (http://beeradvocate.com/beer/profile/30/22352/?ba=bros)
This was a great double IPA. Good and bitter, but extremely floral and piney. Amazing nose. On par with others like Dogfishhead 90 minute. tasty tasty.
Next I tried Bear Republic Racer X IPA, to compmlement and compare with Laura's Racer 5, which is Racer X's little brother. Both were very tasty. Racer X: http://beeradvocate.com/beer/profile/610/8037/?sort=topr&start=0
Racer 5: http://beeradvocate.com/beer/profile/610/2751/?ba=bros
Both were very tasty, though I of course liked the stronger, bitterer Racer X. Bear Republic does a great job with huge amounts of hops, e.g. Hop Rod Rye and these two. I highly reccomend all of the cold-ones listed here, though maybe Piraat could manage to add some body and after taste... however you do that....
The fries were awesome as always, with a spicy habanero mayo and some gorgonzola sauce. The entree was a cherry-peppered pork loin w/ smashed potatoes. Awesome, though really spicy and a little hard on the stomach. Great job with pork loins at a reasonable price for the amount of food $14.
I started with Piraat's Amber Triple IPA http://beeradvocate.com/beer/profile/48/156/?ba=bros
I'm not sure if the link is correct, because no one used the word "sour" or "wild yeast". I guess one of the Alstrom bros used the word "Belgian yeast," and I guess that's what he was referring to. The big difference between this and other Belgian IPAs, e.g. Houblon Chouffe or Urthel Hop-It (both of which are differently great), is an only mildly sour taste that shows up in the nose and the tip and sides fo the tongue. I really liked this. Not exceptionally hoppy, but a nice floral taste over classic Belgian falvor. The link above describes in much more detail. The only bad part is that it rlacked a little body and aftertaste. There really was no aftertaste.
At the same time, Laura tried Avery's Maharaja (http://beeradvocate.com/beer/profile/30/22352/?ba=bros)
This was a great double IPA. Good and bitter, but extremely floral and piney. Amazing nose. On par with others like Dogfishhead 90 minute. tasty tasty.
Next I tried Bear Republic Racer X IPA, to compmlement and compare with Laura's Racer 5, which is Racer X's little brother. Both were very tasty. Racer X: http://beeradvocate.com/beer/profile/610/8037/?sort=topr&start=0
Racer 5: http://beeradvocate.com/beer/profile/610/2751/?ba=bros
Both were very tasty, though I of course liked the stronger, bitterer Racer X. Bear Republic does a great job with huge amounts of hops, e.g. Hop Rod Rye and these two. I highly reccomend all of the cold-ones listed here, though maybe Piraat could manage to add some body and after taste... however you do that....
The fries were awesome as always, with a spicy habanero mayo and some gorgonzola sauce. The entree was a cherry-peppered pork loin w/ smashed potatoes. Awesome, though really spicy and a little hard on the stomach. Great job with pork loins at a reasonable price for the amount of food $14.
posted by FretlessC at 8/02/2007 02:18:00 PM
1 Comments:
a short comment from the brewer about body... Body comes first from the amount of grain you use, but perhaps more importantly, from the temperature(s) at which you mash it. Lower temperature mashes activate enzymes which produce more fermentable sugars, whereas a slightly higher mash temps will activate enzymes which make sugars which are harder to ferment and thus remain in the beer creating its body. So, if I were a brewer looking for a little more body, I would probably add a bit more malt and a higher temperature rest in the mash...
And that's the answer to "however they do that..."
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