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Thursday, October 24, 2013

Beer of the Week: Cellarmaker Hop Slangin' IPA

Posted By on Thu, Oct 24, 2013 at 11:01 AM

Cellarmaker Hop Slangin' IPA - CELLARMAKER BREWING CO.
  • Cellarmaker Brewing Co.
  • Cellarmaker Hop Slangin' IPA

When it comes to beer, the sky's the limit. Want to try a pineapple rye porter aged in used Tabasco barrels with wild yeast and smoked herring? Somebody's probably considering brewing it as we speak. And we're all for keeping it fun -- sometimes bells and whistles go a long way. That being said, there's nothing like a well-built, classic brew. And newcomers Cellarmaker Brewing are already showing a deft hand at brewing both measured and adventurous beers.

See Also:

- The Rare Barrel Serves Up Sour Beers This Weekend

- The Great American Beer Festival: Bay Area Brewers Take Home Medals

- Green Flash: Green Bullet

On the wilder side, the team is already offering up a couple of sour beers, one brewed with more than two pounds of peaches per gallon. Connor Casey and Tim Sciascia, who met during their time at Marin Brewing Co., built Cellarmaker on their love of barrel-aged beers (more to come on that front). But it was their hoppy brews that immediately caught our attention.

Cellarmaker's Hop Slangin' IPA is brewed in the West Coast tradition, with a specific nod to the San Diego approach -- dry, with whopping doses of late and dry-hopping with tropical, fruity varietals. The beer is brewed with Canadian 2-row pale, German Munich, and English Crystal 45 malts, but the star of the show is the huge aroma of grapefruit, pine, and honeydew that leaps out of the glass. The flavor follows suit with a pithy citrus character and notes of summer melon, owed to the additions of some of the best hop varietals out there, namely Nelson Sauvin, Galaxy, Simcoe, and Columbus. Ripping a page out of their time at Marin Brewing (particularly having brewed the award-winning Three Flowers IPA), the team adds a touch of rye to the brew for added complexity and a touch of spice.

Hop Slangin' IPA is currently available at the tasting room and in growlers for take-away.

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Jason Henry

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