Out on the deck, nice warm spring evening and I am firing up the ol’ BBQ. Time to check out some sage advice from “The COMDB Guide to the Fine Art of BBQing”* It says that well done is well done, and never skimp on the sauce (BBQ or beer). It also reminds us that a BBQ without beer is just a BBQ. And some good first aid advice; if you burn your hand while you are burning the chicken the best quick fix is to put an ice cold beer in it (your hand, not the chicken).
So what about this English Pale Ale? Let’s try on a Welly. The initial pour results in a rookie bartender head. It also appears that my chill glass is too chill and I don’t mean relaxed. A few icebergs coming to surface, and we know what a titanic problem they can be. This pale ale isn’t. It pours copper, close to amber, with a malt aroma. First swig is a malty lager body with a slightly hoppy bitter finish, then becoming a metallic finish that stays with you, not very endearing. A salty snack seems to mild out the bitter finish, and voila, like magic a nice smooth finish. The malt flavour has come out to play. This ale has balanced out and combines lager malts with a bit of ale finish which works nicely.
“The COMDB Guide to the Fine Art of BBQing” also tells us that a key part of a successful BBQ is choosing the right brew to quaff to execute a proper sizzle and swig. This beer fits the bill.
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