BREWERY SPOTLIGHT BREWVIEW 4: STU BREW’S INTO THE BLACK – BLACK IPA

The fourth and final beer we are BrewViewing for our February 2018 BREWERY SPOTLIGHT is on Stu Brew’s Into The Black – Black IPA.


BEER STYLE AND COMMERCIAL DESCRIPTION

Style category: IPA – Black / Cascadian Dark Ale

Our Black IPA brewed with Chinook and Cascade hops. Black malt is added during sparge to give colour with only a slight roasted character. 5.6% ABV.


OUR BREWVIEW ON STU BREW’S into the black – black ipa


APPEARANCE:
When we served at 55°F in the classic tulip-shaped glass, it easily poured a 2.5 – 3-finger height light tan colored head. The head was dense, rocky, large and small bubbles, (which was a very welcome sign)

The meniscus was medium rising- appropriate for this style / ABV %. The liquid color is dark drown, (not opaque) there is some translucency to it. As with all the other Stu Brew beers we tried, it is not bottle conditioned.

Before even trying it, Into the Black (we knew) would be one of these sessionable beers that had a little bit more  “uumph” to it. We were right. We waited for at least 5-6 minutes before cracking into this one, and the head collapsed down to 1/2 inch.

AROMA:
The one commonality with all the Stu Brew ales is the classic Diacetyl aroma with the fresh hops. And it is present here. You can smell the Chinook hops in the background, there is almost a cooking spice / fresh baked bread / rich malt / burnt toast aroma.

TASTE:
Along with the deep rich malt flavor, ther this a well balanced hop bitterness, not overly assertive along with the black malt.

MOUTHFEEL:
True to the label descriptive, there is a light roasted malt flavor in the finish that makes it quite interesting enough to make you ponder for that second sip and so forth… The effervescence level is low to medium, yet the light mouthfeel does not make it too cloying.  When you do sip it, you get that very faint tickle of the tip of the tongue. The aftertaste is almost like a marble rye.


FOOD PAIRING SUGGESTIONS

APPETIZERS:
Classic British Cheddars, Blue veined cheeses, (Cotswold, Stilton) raw milk / washed rind cheeses, this is another good opportunity for bacon wrapped shrimp (one of our faves), a nice charcuterie platter with mild to salty sausages, etc.

ENTRÈES:
Widen open due to its versatile flavor profile- Mexican, Classic British Cuisine (of all sorts, of course (we would lean towards meat pies))

DESSERTS:
Oddly enough, Pumpkin Pie, Rhubarb pie, anything Butterscotch, deep Cacao, anything roasted (roasted chestnuts n an open fire) salted chocolate

OVERALL IMPRESSION:
Super sessionable, it has English ale written all over it without a doubt.

Hats of to all at Stu Brew, for a student brewery in existence for only 5 years, they are producing some great, classic ales that most Britons would enjoy.

My thanks go out to my dear friend Mat, for having the tenacity to bring these over to me, and to “Red” Kellie for thinking of me to try these rare samples of English ale. You’ve both done me right! Cheers!


ADDITIONAL LINKS- FEBRUARY 2018 BREWERY SPOTLIGHT

WHEAT WANDERER PALE WHEAT ALE  |  EXTENDED OVERDRAUGHT IPA  RED BRICK AMBER ALE
STU BREW – BREWERY SPOTLIGHT MAIN PAGE


Merz Court, Newcastle University
NE1 7RU Newcastle upon Tyne
United Kingdom

    


BrewView author GORDON A. PONCE is the main driving force behind Belgian Beer Journal.com. Since 1983, Gordon recognized that beers from Belgium were special, set apart from the typical craft beer.

He views beers from Belgium (plus Belgian-style and Belgian Inspired beers from other countries) great examples of the brewer’s art. Gordon and his wife live in beautiful Northern California- a great place to enjoy Belgian beer!      Ecclesiastes 8:15