A few weeks ago TAPS Magazine announced through its Canadian Beer Awards that Driftwood Brewing’s Fat Tug IPA won Canadian Beer of the Year. Victoria’s Driftwood, despite only being around since 2008, has quickly developed a reputati0n for uncompromising quality ales. Jason Meyer, a former Edmontonian, and his partner have sought to produce beer that pushes boundaries. The 2011 Beer of the Year is Driftwood’s first major award.
As it works out (fortunately for me) around the same time as the award announcement a friend brought back from B.C. a bottle of Fat Tug IPA. I was floored by the coincidence. Knowing Driftwood’s limited distribution I thought that when I decided to open the bottle, I should share my tasting with all of you.
It pours a light copper-orange with a light wispy head that possesses medium lasting power. It is not a huge head, but it is determined. The aroma is dominated by citrus and grapefruit (clearly hop based), a soft malt background that highlights light fruit. The taste is similar. Soft malt upfront, but even the first hit has a sinewy hop – citrus, grapefruit, sharply tangy and vegetal. The malt base has sugar, some crystal and a roundedness a bit bready.
But hops is the name of the game here. It is sharp, full and fresh tasting. The beer displays an almost wet hopped character accented by orange citrus.
This is a beer born of determination, and it shows. Each quality is carefully designed, every contingency considered. It is rich, flavourful and citrusy. Should it be Beer of the Year? I am not the one to judge. What I will say is that it is an impressive beer. It has an impressive balance between hops and malt. It is not perfect, but I would happily sip upon a few of this beer.
November 16, 2011 at 9:22 AM
I couldn’t agree more with you. It is all about the hops for sure, which is why it is the number one selling craft beer in BC.
The Fat Tug has been compared to Pliny the Elder, and since I will be receiving some of those this weekend, I will get a chance to do a vertical of the two.
You could have done a vertical of the Sartori, the Fat Tug and the Twenty Pounder 🙂
November 16, 2011 at 9:44 AM
That sounds great. Out of curiosity, what do you mean by “some crystal” in the tasting notes? I have a more-or-less good idea of what you are trying to communicate with other adjectives, but “crystal” sounds more like a texture than a taste. BTW, hopefully the AGLC doesn’t read your blog…taking a bottle from Victoria to Edmonton will get you the rack! 😉
November 16, 2011 at 5:58 PM
squared’s comment nails it. That is what I meant. But you raise a good point about my use of the word crystal. A little too insider-y. I should have come up with an alternative description. I try to in my regular columns but sometimes it gets past my internal editor for the website. I will try to be more cognizant that not every reader has the same level of knowledge about beer flavours. Thanks for pointing it out.
November 16, 2011 at 10:09 AM
I think crystal is meant to be “crystal malt”, a typical malt used in a sylistically appropriate IPA. Usually the color of an IPA is attibuted to the color/amount of crystal malt in the grain mix.
They impart sweet/toffee/caramel notes due to caramelization of the sugars within the husk during the kilning process. They are available in a number of colors from light crystal to very dark crystal- these give plum/raisin flavors usually.
November 16, 2011 at 6:19 PM
Thanks for the clarification, that’s perfect.
November 16, 2011 at 12:15 PM
There is a interview in the latest Beer Advocate magazine with Jason that is very entertaining. Sorry they don’t put them on line or I would post the link.