Na Zdravi !: Dirty Bastard

Sunday, November 10, 2019

Dirty Bastard

"So good it’s almost wrong. Dark ruby in color and brewed with seven varieties of imported malts. Complex in finish, with hints of smoke and peat, paired with a malty richness and a right hook of hop power to give it the bad attitude that a beer named Dirty Bastard has to live up to. Ain’t for the wee lads."

Oh my ... there is so much happening with this beer. Big, bold maltiness. Complex sweetness, and alcohol front and center.
A delicious dessert beer.

ABV 8.5%, IBU 50

Na Zdravi!

A 10-second take.
Not really reviews, just my way to keep track of the beers I've tried.

My mother's family is Czech. They emigrated from Bohemia and settled in Nebraska in the mid-1800s.
They were from the region that included the town Pilzen (Pilsen) where a brewery called Měšťanský pivovar Plzeň, now Pilsner Urquell (Plzeňský Prazdroj in Czech), started brewing a uniquely Bohemian-style beer we now know as pilsner.
So, as I raise a glass in honor of my Bohemian roots ...

Na Zdravi! (to your health).

Hops?

A "hop" is the cone shaped resinous flower of the female hop plant. It is used in brewing to add bitterness, flavor, aroma, and stability depending on when it is added.

Hops are one of the 4 basic ingredients of beer although they are not esential in the brewing process. The are used simply to add flavor and complexity to the brew.
Double and even triple IPA's feature an extreme amount of hops, and an ABV to match.
Noble Hops - The traditional varieties of hops that were used to make early European beers. Medieval brewers used Hallertau, Saaz, Spalt, and/or Tettnang hops. All are from Germany except Saaz from the Czech Republic (Žatec in Czech). All are still used today.