100 Beers, 100 Days: Day #12
Today’s beer was a great example of how American microbrewers interpret traditional European styles: just keep throwing more hops at it until it’s “Imperial”. I don’t really like this trend, since the bigger and hoppier beers seem to get closer and closer to the same result regardless of the initial style.
When I hear something’s a “bitter”, I expect the traditional English style of bitter. I expect some hops. I also expect something sessionable and decently balanced with malts. Knowing this was a Rogue beer, I tempered my expectations a little bit. They do love to make a really big beer. I got a glass of Brutal Bitter on tap at Nashua Garden (which is the last store on Earth without a website). It came in a regular pint glass and had the typical IPA rapidly vanishing head. I first noticed the grassy, citrusy aroma of hops. Tasting it, I got about one second of malty sweetness before it was overtaken by the bitterness and citrusy flavor of hops. I got a long lasting aftertaste of hops. Hops, hops, hops. This isn’t anything like I was expecting for a typical English bitter. There wasn’t much in the way of malt character at all, and I wouldn’t even think about a session of the Brutal Bitter.
I checked the website for beer and what do you know, it’s an Imperial Bitter. Sam Adams sells an Imperial White, so why not right? I’m still trying to figure out what the difference is between an IPA and an Imperial Bitter. Look, I like hops as much as anyone. But if you’re going to make an IPA, call it an IPA. Don’t just make up a new style and confuse people who are expecting something traditional. I suppose I should have known better.