Commander of Awesome;1120149 wrote:
lol, ok so basically more hops. Got it, that's interesting. Reps for the answer.
Basically the Hops act as a source of natural sugars for the yeast to ferment into alcohol. More alcohol=better preservative. Most IPA's use more hops than other pale ales, and as you go up the scale (double, triple, imperial) the IPAs have more and more alcohol content, but also tend to get sweeter at the same time, as they need much more sugar sources to create the high ABV. Imperial IPAs tend to be very sweet and hoppy at the same time (not necessarily a bitter hoppy flavor, more of a minty hop flavor. Hops have wide varieties of flavor).
justincredible;1121396 wrote:Walked almost a mile and a half to a Breckenridge brew pub, after already walking 2 miles before deciding wear to eat, and it was closed for renovations. I passed a Great Divide brew pub, as well. I don't really remember having any of their beers in the past, is it a worthwhile brewery?
Holy shit, Great Divide is awesome. You should have gone there.
Over the weekend I had some Stone Oaked Arrogant Bastard. Awesome.
Last night I tried Troegs Nugget Nectar (Awesome) and The Brew Kettle's Old 21 (Also Awesome). If you've had White Rajah you should check out Old 21 which is an Imperial IPA with a lot of the same flavors as White Rajah though its slightly different, plus it has a higher ABV.