ragesaq (71) - Arizona, USA - DEC 12, 2011
4.1 AROMA 9/10 APPEARANCE 4/5 TASTE 8/10 PALATE 4/5 OVERALL 16/20
Clean, dry west coast American IPA. Big huge citrusy hop aroma that follows through into a very hoppy, pretty bitter American IPA. Touch of residual sweetness for character but is otherwise clean and very dry. Pretty great!
hellbilly (3249) - scottsdale über alles, Arizona, USA - JUN 21, 2012
3.8 AROMA 8/10 APPEARANCE 4/5 TASTE 7/10 PALATE 3/5 OVERALL 16/20
5/13/12 @ paps. Cask conditioned...
Hazy yellow. Small white head.
A+f are armpit,gf,spicy,crisp and a touch bitter on the finish.
highibus (755) - Vail, Arizona, USA - FEB 22, 2014
3.5 AROMA 6/10 APPEARANCE 3/5 TASTE 7/10 PALATE 3/5 OVERALL 16/20
On tap at 1702 only a light aroma very muted hops. Some up front malt charecter but very little bitterness. Not sure why not hoppy it is not overly cold. Decent but was hoping for more hops.
infinitetease (13) - Tucson, Arizona, USA - DEC 12, 2011
4.2 AROMA 9/10 APPEARANCE 4/5 TASTE 9/10 PALATE 4/5 OVERALL 16/20
On tap at 1702 in Tucson. The first beer from The Address, 1702’s own nano-brewery. Definitely a "west coast" character to this IPA, with hops dominating the beer. "Rainy Day" has a huge citrusy nose, light body with little malt, and a long, dry, slightly bitter finish. In all, this is a very nice IPA, and an impressive first brew from The Address.
FlacoAlto (3849) - Tucson, Arizona, USA - DEC 13, 2011
4.1 AROMA 9/10 APPEARANCE 4/5 TASTE 7/10 PALATE 5/5 OVERALL 16/20
Sampled on tap at 1702, Tucson; December 2011
The beer arrives with a hazy, pale amber colored body that is topped by a frothy, 1.5 finger thick, pale colored head that leaves a nice lacing pattern on the sides of the glass as I work my way through my pour. The beer smells gloriously, freshly hoppy, with lots of tropical fruit, huge lychee, ample peach flower nectar, a touch of tangelo zest and a backdrop of dank, “hemp” oil like herbaceous-character. This is just about a perfect mix of fruit and herbal hop aromatics in an IPA for me; it leans heavily towards the fruit side, but has enough supporting herbal / pine character to keep it from being cloying.
A bit too cold at first, it has a fizzy, effervescent carbonation that keeps it light on the palate. The flavor up front is deadened because of the coolness, but the finish has a biting hop bitterness to it and a flowering fruit character that is able to be expressed after each sip has departed down the throat (the warmth from my palate likely helps this get expressed). The beer is quite dry, leaning towards the west coast style, this deeply accentuates flavors of pine and a sharp herbal character that even has some menthol or perhaps even brighter mint in the finish at times. The beer is fairly light bodied, but has some viscous texture to it; this keeps it nice and quaffable, but without feeling overly thin; the body is in fact almost exactly what a West Coast IPA should strive for.
So, after letting this sit for a while and as the beer warms up some more of the fruit character becomes noticeable; actually the hop character in the flavor in its entirety becomes more noticeable. Lots more of the tropical fruit, lychee and super ripe tangelo character, as well as a brightly ripe sweet-grapefruit character becomes noticeable and so does a more herbaceous, slightly dank hoppy character that also has a fair amount of bitter pine like character. The finish is just down right biting with a huge bitterness and a linger green hop astringency.
What could be better? If I had to find some minor nits, underneath the wonderful hop onslaught, the malt character seems a touch muddied (this is very subtle due to the ample hop character here) and I wonder if this could use a bit more cold conditioning . The conundrum for me with West Coast IPAs is that I like the pale malt focus and the dryness, but this last one especially really kills the bright fruit character that would be expressed in an IPA with more residual sweetness. Often times brewers will compensate by adding more crystal malt, but this also ends up detracting from the pure hop focus, instead I usually try and use an clean English Ale yeast, or mash a little warmer to keep a touch more residual sugars from the mostly pale malt base. The aroma is just about perfect, juicy with lots of tropical fruit character, but the flavor doesn’t quite live up to that promise (though it get significantly better if you allow the beer to warm up to a more reasonable IPA serving temperature, but most will never experience this as the glass will be long gone before this point). This far exceeded my expectations, it is far and away the best IPA ever brewed commercially in Tucson; and I am sure it helps that it is so fresh.