brokensail |
1.8 Kat Daddy Black Rye On cask @ Kat Daddy. Just about black in color with an off-white head. Actually a good cask pour, amazingly. Citrus peel and acetone on the nose. Lemon, overwhelming green apple. This is rough. Flavor is dominated by green apple. Lots of bitterness. Some mild molasses sweetness, roast, and chocolate. Really harsh lemon peel. This is giving me a headache. Wednesday, January 22, 2014 | |
brokensail |
1.7 Kat Daddy Molasses Porter On tap @ Kat Daddy. Black pour with a khaki head. Aroma is dominated by diacetyl. Roast, paper, cardboard, and some tartness. Weird peppery note, too. Lots of phenol. Flavor is buttered cardboard. Roast, coffee, molasses, and a moderate sweetness. Somewhat acidic on the finish. Bitter ash on the back end as well. Gross. Wednesday, January 22, 2014 | |
brokensail |
1.7 Kat Daddy Serengeti Dark IPA On tap @ Kat Daddy. Just about black in color with a khaki head. Butter, paper, toffee, and soda water. Ugh. Fake maple syrup notes too. Flavor is all butter. Mild roast, some toast, roast, and ash. Some bitterness, syrup, toffee, and water. Crap. Wednesday, January 22, 2014 | |
brokensail |
2 Kat Daddy Vanilla Nut On tap @ Kat Daddy. Dark amber pour with a small khaki head. Nose is all chile and green pepper. Crappy coffee, some spiciness, caramel, and bread. Flavor is overwhelming bell pepper and Serrano pepper. Spicy coffee, mild solvent, mild malt, and caramel. Kind of acidic. Watery and thin. Not good. Wednesday, January 22, 2014 | |
brokensail |
2.4 Kat Daddy Maury's IGHI (I Gotta Have It) Sage On tap @ Kat Daddy. Turbid orange pour without much head. Wow, smells like a sage bush. Alcohol, slight solvent, paper pulp, and lots of sage. Pretty grassy, too. Flavor is overwhelming sage. Really intense herbal character. Some light sweetness, lemon, soap, and solvent. Pretty papery. Meh. Wednesday, January 22, 2014 | |
brokensail |
2.6 Kat Daddy Jet Liner Ale On tap @ Kat Daddy. Murky amber pour with a white head. Smells kind of bland. Some sweet bread, brown sugar, and an interesting herbal note. Light roast and some toasted malt. A slight tartness to it. Flavor is a bit tart and mildly bitter. Some brown sugar, sage, toast, and bread. Somewhat grassy. Not bad/offensive, just bland. Wednesday, January 22, 2014 | |
GT |
2.2 Kat Daddy Jet Liner Ale Cask at Kat Daddy. Even though this beer was subpar, the cask conditioning on the beer was very impressive, especially for an American brewery. Great cask foam atop still, clear amber. Nose is all pretzel, bread crust, mild toffee. Taste is still too chalky, papery, wood shavings harsh. Big tannic bite like red apple skins. Still needs some work. Almost all of the beer today suffered from one main flaw: over attenuation. This caused the beers to taste weak and watery with the alcohol too high. It also drained the body of any malt sweetness so that the intense hopping of these beers created a chemical like metallic bite with nothing to balance it out. The phenolic/plastic notes in the nose are probably from stressed yeast. Overall I would [1] change up yeasts completely and play around with different ones, [2] check brewing water and especially add Calcium in the water if needed, [3] check fermentation temperature more intensely. This should eliminate the stressed yeast off flavors in the nose and should keep the beer from overattenuating. [4] I would decease the hop content of pretty much all of the beers. Or at least put in less boil hops for less time. There’s still much work to do but I’m confident this brewer can hone his beers. Monday, October 21, 2013 | |
GT |
2.6 Kat Daddy Black Rye Nitro at Kat Daddy. Good nitro foam and nice sheets of ntiro lacing. Sweet licorice in the nose with some savory soy, seaweed. Actually pretty nice. Taste is drained, sharp/stinging bitterness. Palate is still dusty, chalky, biting with bit tannic red apple skin. Not as chemically bitter and harsh and its brethren. Rye addition probably saves this from being over the top abrasive. Monday, October 21, 2013 | |
GT |
2.6 Kat Daddy Reckin Crew Tap at Kat Daddy. Nice lacing on this one, deep red to near black. Nose still has the fresh diaper plastic phenols hidden behind some roast. Some sweet caramel comes through. Taste is toasty, ashy, chalky. Drained, overly bitter palate. Same brewing flaws all around but the roasted malt addition is able to hide some of the faults. Comes across as more drinkable. Almost all of the beer today suffered from one main flaw: over attenuation. This caused the beers to taste weak and watery with the alcohol too high. It also drained the body of any malt sweetness so that the intense hopping of these beers created a chemical like metallic bite with nothing to balance it out. The phenolic/plastic notes in the nose are probably from stressed yeast. Overall I would [1] change up yeasts completely and play around with different ones, [2] check brewing water and especially add Calcium in the water if needed, [3] check fermentation temperature more intensely. This should eliminate the stressed yeast off flavors in the nose and should keep the beer from overattenuating. [4] I would decease the hop content of pretty much all of the beers. Or at least put in less boil hops for less time. There’s still much work to do but I’m confident this brewer can hone his beers. Monday, October 21, 2013 | |
GT |
1.8 Kat Daddy IPA Tap at Kat Daddy. Full haze, tea amber color. Again, bizarre color for style. Consider dumping crystal and amber malts. Nose is artificial orange, orange soda. Taste is soapy, dry, chemical bitterness, celery. Abrasive, wood shavings in the mouthfeel. Tea leaf tannic, tannic apple skin. Harshly bitter overall with no malt density to balance. Overboiled hops perhaps but even more so some oversparged mash extracting the sharp tannic acid from the malt husks. Lower sparge temperature and don’t overmill the girst creating too much surface area during mash in. Almost all of the beer today suffered from one main flaw: over attenuation. This caused the beers to taste weak and watery with the alcohol too high. It also drained the body of any malt sweetness so that the intense hopping of these beers created a chemical like metallic bite with nothing to balance it out. The phenolic/plastic notes in the nose are probably from stressed yeast. Overall I would [1] change up yeasts completely and play around with different ones, [2] check brewing water and especially add Calcium in the water if needed, [3] check fermentation temperature more intensely. This should eliminate the stressed yeast off flavors in the nose and should keep the beer from overattenuating. [4] I would decease the hop content of pretty much all of the beers. Or at least put in less boil hops for less time. There’s still much work to do but I’m confident this brewer can hone his beers. Monday, October 21, 2013 | |
GT |
2.2 Kat Daddy Oasis Tap at Kat Daddy. Pours a clear, deeper odd orange color. Weak foam. Sweet orange nose, mild fresh citrus peel. Taste is soapy, lots of celery. Palate is sharp, stinging, papery. Long wood shavings in the finish. This one had the aroma down but the palate and heavy bitterness need work. Color is also very strange. Maybe change the malt bill to not include amber. Almost all of the beer today suffered from one main flaw: over attenuation. This caused the beers to taste weak and watery with the alcohol too high. It also drained the body of any malt sweetness so that the intense hopping of these beers created a chemical like metallic bite with nothing to balance it out. The phenolic/plastic notes in the nose are probably from stressed yeast. Overall I would [1] change up yeasts completely and play around with different ones, [2] check brewing water and especially add Calcium in the water if needed, [3] check fermentation temperature more intensely. This should eliminate the stressed yeast off flavors in the nose and should keep the beer from overattenuating. [4] I would decease the hop content of pretty much all of the beers. Or at least put in less boil hops for less time. There’s still much work to do but I’m confident this brewer can hone his beers. Monday, October 21, 2013 | |
GT |
1.3 Kat Daddy Crystal Lizard Tap at Kat Daddy. Pours a low haze, straw. Webby lacing. Nose is big fresh diaper like plastic phenols. Taste is extremely soapy and chemical tasting. Watery, very thin mouthfeel. Didn’t get any sarsaparilla flavor. Almost all of the beer today suffered from one main flaw: over attenuation. This caused the beers to taste weak and watery with the alcohol too high. It also drained the body of any malt sweetness so that the intense hopping of these beers created a chemical like metallic bite with nothing to balance it out. The phenolic/plastic notes in the nose are probably from stressed yeast. Overall I would [1] change up yeasts completely and play around with different ones, [2] check brewing water and especially add Calcium in the water if needed, [3] check fermentation temperature more intensely. This should eliminate the stressed yeast off flavors in the nose and should keep the beer from overattenuating. [4] I would decease the hop content of pretty much all of the beers. Or at least put in less boil hops for less time. There’s still much work to do but I’m confident this brewer can hone his beers. Monday, October 21, 2013 | |
wutangfinancial |
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Kthomas |
3.8 Kat Daddy Temptuous Hefe An enjoyable hefeweizen from an emerging brewery near my hometown. Light and fresh with a mellow aftertaste. Wednesday, June 20, 2012 | |
Hophead22 |
3.1 Kat Daddy Bald Headed Vulture IPA Tap at Eureka. Rating #1. Dark copper/orange pour, very cloudy with a real nice tan head that left a lot of lacing on the glass. Fruity hop aroma, slightly sweet. Mild bitterness, a little piny and pretty smooth. Decent stuff. (2216) Tuesday, March 6, 2012 | |
Hophead22 |
3.6 Kat Daddy Molasses Porter Tap at CJ’s. Rating #1. Very dark pour with a super thun beige head. Sweet dark fruity aroma, the molasses really comes through. Rich sweet molasses flavir as well, not over the top by any means, it’s a real nice sipper though. (2175) Tuesday, February 14, 2012 | |
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