Brooklyn Back Breaker
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RATINGS: 67   WEIGHTED AVG: 3.21   SEASONAL: Special   EST. CALORIES: 210   ABV: 7%
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Making malt has always been hard work. The barley needs to be soaked, sprouted to exactly the right point, and then gently dried, capturing the enzymes that will convert grain starches into malt sugars. For hundreds of years this was done on a “malting floor”, where workers would control the sprouting of the malt by constant raking, adjusting temperature and preventing the rootlets of the malt from weaving together into an inseparable mat. But it was backbreaking work. Men dragged 75 lb wrought iron rakes through the malt beds and then smoothed it all over by hand with specialized shovels and ploughs. Eventually maltsters created mechanized malting methods. It was much easier, but the malts weren’t quite the same, their flavors not as rich. So some maltsters retained their traditional malting floors and still use them today.

In August brewmaster Garrett Oliver traveled to the Crisp Maltings in rural Great Ryburgh, England to make malt on their 150 yr old malting floor. After five days of raking, ploughing, shoveling and kilning 19 tons of malt, he gained a new appreciation for the flavors of traditional floor malts. And he took the malt back to Brooklyn. Now we bring you BackBreaker, a robust honey-colored ale bursting with the juicy flavors of our heirloom Maris Otter malt and aromatized with earthy English Fuggle hops. It’s a beer that pairs wonderfully with all your autumn and winter dishes. We hope you enjoy it, and hey – don’t ever say we never did nothin’ for ya.

Malt: “Brewmaster’s” Floor-malted Maris Otter Pale Malt, Great Ryburgh, England, English Crystal malt.
Barley grower: Teddy Maufe
Hops: English Fuggle
OG: 17.0° Plato
ABV: 7.0%

   AROMA 7/10   APPEARANCE 4/5   TASTE 7/10   PALATE 3/5   OVERALL 12/20
tgncc (2830) - Bellmore, New York, USA - DEC 11, 2009
Aroma is caramel, bread, fruit, brown sugar. The appearance is a clear chestnut color, off-white head. The flavor is brown sugar, malty, spicy and resiny hops. The finish is purely a spicy/resin hop bittering. The mouthfeel is on the thin side of medium. I love the idea of a brewer doing a bold experiment like this, but I am underwhelmed by the results. Still, a good, solid session ale all the same.

   AROMA 5/10   APPEARANCE 3/5   TASTE 5/10   PALATE 3/5   OVERALL 12/20
alobar (2804) - Lansdale, Pennsylvania, USA - DEC 30, 2009
Clear orange amber color with a slight aroma of toffee, caramel and bread. Flavor was more like Yuengling lager. Caramel malts, yeast and not much else. Disappointing.

   AROMA 7/10   APPEARANCE 3/5   TASTE 6/10   PALATE 3/5   OVERALL 14/20
ucusty (2691) - raleigh, North Carolina, USA - FEB 14, 2010
On tap at Tylers-Durham, NC. Bright amber pour with a fizzy off white head. Aroma is lemony with a touch of biscuity cereal grains. Body is thin. Flavor is malt driven with just a touch of fuggles

   AROMA 7/10   APPEARANCE 3/5   TASTE 7/10   PALATE 3/5   OVERALL 14/20
dchmela (2647) - Orlando, Florida, USA - DEC 19, 2009
Tap at Redlight. Nice amber pour. Fresh grain and a touch of fruit in the nose. Smooth malty taste, slightly sweet, some roast and a touch of bitterness. I found this to be a decent session beer.

   AROMA 7/10   APPEARANCE 4/5   TASTE 7/10   PALATE 3/5   OVERALL 15/20
adrian910ss (2361) - philadelphia, Pennsylvania, USA - JAN 9, 2010
On draft at Capones. Pours a clear copper with s medium sized off white head. Aroma of light fruit, toffee and almond biscoti. Taste is lightly fruitywith hints of toffee and almond biscoti. Bready aftertaste and a bit watery.

   AROMA 4/10   APPEARANCE 4/5   TASTE 6/10   PALATE 3/5   OVERALL 12/20
italianjohn (2350) - Penndel, Pennsylvania, USA - JAN 3, 2010
Clear copper pour off white head not much aroma little bit of sweet malt .... taste of honey sweet malt and lots of it .... little roasted taste other than that kind of sweet bubblegum taste alcohol hidden well on this one .... kinda flat on the palate ..... not bad for an english strong however I wish the back breaking work turned out a better brew

   AROMA 6/10   APPEARANCE 3/5   TASTE 7/10   PALATE 3/5   OVERALL 13/20
rudolf (2341) - Buffalo, New York, USA - DEC 3, 2009
Tap @ Goodbar. Really pretty dark copper body, thin white head. Noose is some nice toffee & honey malt, lightly spicy English hops. Flavor is caramel, floral hops, brown sugar, alcohol. More burnt sugar comes forward in the finish.

   AROMA 7/10   APPEARANCE 3/5   TASTE 7/10   PALATE 3/5   OVERALL 10/20
redlight (2317) - Orlando, Florida, USA - DEC 21, 2009
draft @ redlight redlight. Bready malts with spicy, grassy fuggles on the nose. Pours amber with a thick white head. Malty caramelly with low carbonation, hints of spicy hops in the background definitely malt forward. Not bad.

   AROMA 6/10   APPEARANCE 3/5   TASTE 7/10   PALATE 3/5   OVERALL 12/20
Maverick34 (2311) - New York, USA - DEC 14, 2009
I had no clue what this was supposed to be. I guess the hops and malts made it vaguely English. Some interesting tastes but ultimately it didn’t work in the end for me.

   AROMA 7/10   APPEARANCE 3/5   TASTE 7/10   PALATE 3/5   OVERALL 15/20
glennmastrange (2285) - hobe sound, Florida, USA - JAN 12, 2010
Tap. Moderate bready and caramel malt aroma, light flowers and dough for the hops and yeast, with dried fruit and cane syrup in the background. Head is small, creamy, slightly off-white with fair lacing and is mostly diminishing. Color is clear light copper. Flavor starts moderately sweet and a bit tart, then finishes lightly to moderately sweet and acidic and lightly bitter. Palate is medium, oily, with a soft carbonation and a chewy finish. A nicely balanced English Strong Ale, and very easy to drink.

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