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Wednesday, June 27, 2012

Hatter Madness: Part 1 (New Holland)

I visited a new-to-me pub, and it just so happens that just a few hours before they had tapped 6 New Holland brews. 5 of them happened to be Mad Hatter and couple of rare variations. Mr. K and I split pints of four of them.


Black Mad Hatter (Left)
"A blackened version of Mad Hatter brewed with black malt for a dark, roasty sweetness to the base of the flavor profile. Finishes with a strong Centennial hop character from."

Look and Smell: It was a very dark brown (black) brew. I smelled a roast intermingled with pine. It had a thick off-white head. The brew left medium lacing on the glass (from both hop acid and malt).

Taste: It had a coffee medium roast. The aftertaste was slightly bitter, and not too clingy. The sweet creaminess is cut by the hoppy acids. Interesting mix.

ABV: 5.56% | IBU: 67

Rye Mad Hatter (Right)

"This beer showcases it’s grain-bill, made up of rye and barley malt. The rye adds a slight spiciness to the caramel-malt base, while also creating a creamy texture. Dry-hopping contributes a fresh citrus finish."

Look and Smell: This amber-ish brew had a really bubbly/frothy head. It had moderate lacing. I smelled rye spice and a little pine.

Taste: It tasted as is smelled. It was bitter sweet. It was a good, bitter, spicy, rye.

ABV: 6.12% | IBU: 60

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