I will admit it (and I may have said this before): Cascadian Dark Ale is not my favorite style. For me it’s too much of a weird clash of dark, roasty, possibly astringent malt character with the floral, herbal bitterness of the hops—and too often, they’re not brewed well enough to get past this discord. That being said, there are of course examples I like. Turmoil from Barley Brown’s Brewpub is at the top of … Continue reading →
Tag Archives: Cascadian Dark Ale
Following up on the Twilight Ale I received recently from Deschutes Brewery, this came yesterday: This year’s Hop in the Dark CDA. 6.5% abv, 70 IBUs, and if you’re interested they also have a homebrew version of the recipe online: just remember to get the same results they do, you need to cold-steep the black barley overnight to extract the color without the astringency. And you should toast your own oats too.
Last weekend my friend Kina facilitated the delivery of two growlers of beer from Barley Brown’s over in Baker City: their GABF-gold-medal-winning Turmoil CDA (Cascadian Dark Ale) and a new beer, Speed Wobble IRA (Imperial Red Ale). I’ve had Turmoil before (and reviewed it here) and drinking it fresh again is eye-opening: this may be the best Cascadian Dark Ale (or Black IPA, or American Black Ale, or whatever you want to call it) being … Continue reading →
Bump in the Night is Full Sail Brewing‘s foray into the Cascadian Dark Ale style—also colloquially known as the “Black IPA” or “American Black Ale”—a new addition to their Brewmaster Reserve lineup for 2011. Their site describes it as: New for 2011, this beer is brewed in the Cascadian Dark Ale style. The array of dark malts present a full bodied beer with notes of cocoa and slight roast. This CDA has a big floral … Continue reading →
I popped open the bottle of Hop in the Dark this evening, the one that Deschutes Brewery sent me. I’ll pretty much get straight to the review; I’ve already ruminated about the beer at length over a month ago, during CDA Week. It’s 6.5% alcohol by volume. Although one interesting tidbit: apparently the Brewery cold-steeped the dark grains (rather than adding them to the hot-water mash) to avoid extracting the acids and tannins that otherwise … Continue reading →