Back from the basement, abou the Black PA...er ABNSPA.

It is very very brown. Almost black. So now I'll call it the Almost Black Not So Pale Ale. What's it like? Let me see.
  1. Light hoppy nose :-) Well, I don't know. What am I tasting here? Trying to suppress the yeasty flavor from the yeast still in suspension. Ok, nothing weird. Yeah that's the first impression.
  2. The second impression is thin.
  3. Third impression is well, kinda bitter. More than I thought. Yeast? No.
So without trying to have too many expectations and keeping an open mind I'd have to say that with the nose and the appearance I almost fooled myself into thinking that it would be a big thick flavor bomb, but, that's impossible. It confused me a bit.

So, do I think it is gonna taste good when it's all said and done? Well, yes. There's nothing really wrong with it. No infections or weird off flavors. It's clean (minus the yeast), floral hoppy and bitter. There's a slightly dark chocolate after taste...I think. Hopefully I'll be saying something like this once it is finished, cooled and carbonated.
"Looks substantial, enticing hoppy nose, light mouth feel, tinge of chocolate malt flavors and a bitter finish. Can I have another please?"
Already thinking an English Ale yeast might have left some residual malt flavors behind. Might want to make a licorice root tea and see if that's what I want to add to the special version of this.

Yeah, ABNSPA is a bit too long of an acronym for my new style. Can't go global with a six letter acronym. I'll have to think of a catchy TLA (that's Three Letter Acronym). I have to consult my copy of The Dictionary of Corporate Bullshit: An A to Z Lexicon of Empty, Enraging, and Just Plain Stupid Office Talk for inspiration.


Alistair Reece said...

My India Black Ale seems to have come out rather well, abv of 6% and it is sitting in the bottles conditioning. One thing that struck me when I tried the sample was that it looks like porter, smells like porter and tastes like a hoppy porter. I think my concept will prove to be true, but the most important thing is having made a good, tasty beer.

Adam said...

Good to hear. Mine is less strong at something less than 5%. Still sitting in the fermenter. Need to get on that.