Served in a 16-ounce pint glass. Cloudy and dirty-peach-colored, topped with a thick, frothy, creamy foam head with great retention and stick, thanks to the hops. Spicy, floral hop aroma with sweetish pale malts beneath. Near full-bodied, incredibly smooth on the palate, creamy and silky. Sharpish citric snap up front, with notes of grapefruit, lime and lemon; deep floral notes as well. A tad resinous, a little piney, especially in the hop finish, which is puckering and drying. Sweet, bready malts with some fruitiness and a doughy yeast toward the end. Lingering hop spiciness and yeast in the finish. Very moreish and bone dry when the last sip fades away.
“Crisp as hell, and the dryness cuts to the bone. And after all of the commotion, there’s a thin malt base left behind, with a touch of wheat and sourness, in a surprisingly clean and more-ish finish.”
A Belgian Quad by recipe, but aging it in spirits barrels garners its own category: Central Coast Quad. A beer formulated to sit on the sweeter and malty side so that we could utilize it for blending. Turbinado brown sugar from Mexico adds wonderful molasses flavors that are reminiscent of Belgian candi sugar. It has a full body and lush texture with barrel expression all over this beer: toasted oak, coconut, leather and cigar tobacco.
Incredibly smooth and creamy, nearly full-bodied and a bit viscous. More body than the appearance leads you to believe. The maltiness comes across first, with a distinct toasty character, followed by bread crusts and a thin honey-like sweetness. Slightly sticky and resiny berry-like flavors smooth out the malty sweetness, with a slight tart edge that’s gone in a flash, leaving an interesting gin-like bite. Finishes with a touch of residual maltiness and a flavored-iced-tea-like linger, with a slowly drying palate.