RateBeer

Baird Double-Dry Belgian Imperial IPA


Brewed by Baird Brewing Co.
Numazu, Shizuoka, Japan
Style: Imperial/Double IPA | Ratings: 5 | Spring Seasonal | Alcohol: 8.5%
There was a time, before the dawn of the American craft beer revolution, when pursuing the combination of powerful hopping and Belgian-yeast fermentation would never have been considered by a brewer. That time is no more. Today, high-hopped, Belgian-yeast fermented IPAs are enjoying a season in the sun. Well, the Baird Beer brewers are hitting the beach and joining the party with our own interpretation of this oxymoronic style. Double-Dry Belgian Imperial IPA derives its name from (a) a double dosing of dry-hops, (b) double (actually triple) fermentation with two different yeast strains one being our house Belgian ale yeast, and (c) imperial-level rates of hops (100 IBUs in the kettle), gravity (17.8 Plato), and alcohol (8.5% by volume). This is a brashly bitter, twistedly dry and unapologetically alcoholic brew. It is the sort of offspring you might expect from an orgiastic mating among bottles of Orval, Duvel and Stone Ruination. Thirty percent of the fermentables are provided by Japanese korizato sugar rather than malt, leading to higher alcohol and lighter body. The hops, including those used in dry-hopping, are a combination of American (Warrior, Columbus, Horizon) and European (German Hersbrucker and Slovenian Styrian Golding) varieties. The fermentation is threefold: stage one with our Belgian yeast, stage two with the addition of our Scotch Ale yeast, and stage three in package where the two strains continue the party together.

Aroma   
1
2
3
4
5
6
7
8
9
10
Appearance     
1
2
3
4
5
Taste   
1
2
3
4
5
6
7
8
9
10
Palate   
1
2
3
4
5
Overall   
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
TOTAL SCORE   
Comments


View All This Beer's Ratings

Show This Beer's Availability

Wishlist Add - Delete

Beer Rating Assistance
toggle
Click the descriptors below to add them to your comments.

AROMA
 APPEARANCE
 TASTE
 PALATE
 OVERALL

Aroma is one of beer's most complex features. Aroma is propelled by lively CO2 and dampened by pillowy heads - especially nitrogen foam. Click on a term below to add it to your tasting notes.

Malt
caramel, bread, hay, cereal, chocolate, coffee, nuts, toast, roasty

Hops
resin, floral, grass, spruce, citrus, herbs

Yeast/Bacteria
dough, barnyard, cheese, basement aromas, leather, earthy, leaves

Other
alcohol, banana, bubblegum, butterscotch, clove, cooked vegetables, cough drop, ginger, licorice, raisin, rotten eggs, soy sauce, skunky, smoke, vanilla, woody
Copyright © 2000-2014,
RateBeer LLC. All rights
reserved.
about us
About RateBeer
FAQ
Contact/Feedback
New Beers
add
Advanced Search
Add A Beer
Add A Brewer
Add A Place
Events
membership
Log In
Edit Personal Info
Buy Premium Membership
Your Messages
the best
RateBeer Best
100 Beer Club
The Top 50