Sunday, December 18, 2011

Pugilists IPA

           
In this corner weighing in at 180 pounds, the congressman from Minnesota, and propagator of provocative proclamations,  Andrew Volstead. His trainer, Carrie Nation, appears to be sharpening her hatchet, this could be a heated exchange,

And in the other corner, weighing in at 10 gallons, a dark amber complexion, full body, and a bitter disposition is the newcomer: Talisheek Brewing's very own Pugilists IPA! With 20 ounces of hops, twice dry hopped, this introductory IPA is coming out swinging. 

It appears the early rounds went to the the congressman with a series of devastating blows, but back on their feet, these craft brewers have proponents of prohibition and on the ropes with a solid rap on the Jack Johnson.

Now they prepare for their next opponent, a Goliath that produces overly carbonated  pale water that is marketed as beer. For shame, this behemoth brew is not suitable to use as dog water, let alone to quench a respectable gentleman's palate. So, onward you home-brewers, onward you micro-brewers, The word must go forth, that we are at last liberated from mediocrity, from thin pale tasteless libations and astronomical advertizing budgets. Raise your eyes aloft! Any man can brew a better beer, and there on the horizon is Pugilists IPA to deliver the knockout blow!

 

Of course the recipe is posted on our Hopville page, just saunter on over and enjoy.

                                                                    

2 comments:

  1. Kegged the Pugilists on Friday and poured a glass on Sunday. The hoppy aroma and flavor were impressive, but surprised on the amount of sweetness. Looking forward to see how it ages over the next few weeks.

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  2. Tried the Pugilist and I was very much satisfied. I must agree with my constituants, it is still a little to sweet. Not sure if the second stage yeast performed its job accordingly. However, the aroma and the bitter after taste kept me going back for more. I definitely want to make this again, but probably would change the secondary yeast. I am going to have to research some facts on different yeast to find which will work better to create that high alcohol content result. If anyone viewing this blog has any helpful ideas, please comment.

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