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Dogfish Head / 90-Minute IPA

Dogfish Head / 90-Minute IPA

Hoy os traemos algo bastante exclusivo, 90-Minute IPA de Dogfish Head. La tenemos fresquita en botella. Corre, no te quedes sin ella!

DOGFISH HEAD 90-MINUTE IPA

According to Sam Calagione, Dogfish Head’s 90-minute IPA is the brewery’s first continually-hopped beer. Also, it’s the best-selling Imperial IPA in the country “nay … the world.” It takes over a month to make, and Dogfish uses their “Me So Hoppy” dry-hopping system during conditioning. I’ve always loved Dogfish craft beer, and was excited about trying this 90-minute IPA, which was pretty much the grandfather of all their other continuously-hopped beers: 60-minute, 120-minute, and even a 75-minute version.Taylor:  Over the last month or so I have developed quite a smattering of random beers in my fridge, most of which were picked up out of state (Vermont and Missouri, specifically). Before getting through tasting and reviewing all these interesting brews, I wanted to enjoy something more familiar. Luckily, there was a single bottle of Dogfish Head 90-minute IPA in the back. Yes.

Poured into a classic Dogfish pint glass, this beer was a nice reddish-brown and developed an excellent off-white head thick with tiny bubbles. Calagione’s note that one achievement of this beer is its “pungent hop flavor” and aroma … extremely citrusy and a little piney but not overpoweringly so due to the malt backbone. The nose of this 90-minute was full of wonderful citrus aromas, as well as some nice malty sweetness. I immediately knew this was going to be deep in flavor and finish.

I was right. The continuous hopping process and malt balance make this beer a taste explosion. Dogfish have walked the line between “bitter” and “pungent” with not-so-surprising ease here. All those hops will rock your palate, but the malts will bring you back to reality. Surprise! One sip is almost like taking a sip of two different beers back to back: big hoppy front, and malty finish. ABV is 9.0% … this isn’t one to just knock back. It’s more of a sipper in my opinion.

Either way, if you enjoy IPAs, this is a must-try not only for its historical significance, but of course for its solid taste. Once again, there’s really nothing negative I can say about the 90-minute IPA. It achieves what it sets out to achieve. It’s got integrity.  Grade: A

Tom:  I prefer this beer over 60-Minute for a few reasons.  1)  With a longer boil comes with it more hops.  2)  I feel the higher abv gives it some strength, muscle and body.  3)  The malt profile carries a deep fig, apricot, plum quality.  However, based on the darker malts used, this is not my go-to imperial/double IPA.  While I do find the sweeter caramel notes to be welcomed in this beer, I prefer the use of lighter malts.  Regardless of how I feel about my IPAs, this beer is quality time over.  The color alone gave me cause to sit back and just take it in.  The nice Bourbon color beer delivers a smack of pungent and resinous hops on top of a rather boozy quality.  A moderate carbonation helps to lift the multifaceted hop profile and caramel sugars off the palate.  Herbal, dank, and floral comprised the hops.  This is definitely not as citrus as 60-minute.  The finish is dry (I would argue more so than 60) due to the higher abv.  However, a sweeter aftertaste that only has a touch of biscuit malt.  A very solid beer.  Grade: B+

Fuente: theperfectlyhappyman.com

 

Modern Times – Blazing World

Modern Times – Blazing World

Otra maravilla que acabamos de pinchar: BLAZING WORLD de MODERN TIMES.

Ojo al dato:

Modern Times Blazing World

type: hoppy amber ale
origin: San Diego, CA
price: $10/4-pack 16oz
ABV: 6.8%
NSP: 12.9
website

Modern Times hasn’t been around for too long, but they’re certainly off to an impressive start.  They’ve just begun releasing their products in cans (a perfect 16oz size) and their tasting room is poised to be a great place to drink at.

You may have noticed the general lack of respect for amber ale around these parts, but that’s only because none of them taste this delicious.  It toes the line closer to a red IPA, but it is most definitely not one, even with the ABV, IBU, and wonderfully hoppy aromas to back it up.  The base has plenty of flavor and complexity,  the body is absolutely perfect, and it’s a bit on the dry side; this means that once you’re through with a can you think, “well shit, how about another?!”  And my jeebus is it pretty to look at: A rich amber with a nice cream/tan colored head.  This is dangerous stuff right here, so try not to finish the whole 4-pack before dinner.  It’s safe to say this is easily my favorite hoppy amber ale.

I like the idea of useful information on the can, and these guys apparently do too.  After seeing Dave Chappelle recently, I would like to say that while I agree that this is ‘the stickiest of the icky’, please do not shout it out during his standup: he hates that, and so did I.

Fiesta presentación Guía Metropoli 2016

Fiesta presentación Guía Metropoli 2016

Ayer nos invitaron a la presentación de la nueva Guía Metropoli para este próximo 2016! Pudimos disfrutar de un gran ambiente, de buena comida y de mejor bebida. Solo podemos agradecer a Metropoli y al Mercado de San Antón la invitación ya que fue una noche genial.

Os dejamos el reportaje de Javier Díaz Murillo que seguro os lo cuenta mejor que nosotros:

La Guía Metrópoli reúne a los ‘cracks’ de los fogones

Abrazos, felicitaciones, barras llenas y muchos brindis en la presentación ayer de la novena edición de la Guía Comer y Beber de Metrópoli, la publicación de referencia en el universo gastronómico de Madrid. En un Mercado de San Antónabarrotado y engalanado con las portadas de la guía, la sensación compartida por los profesionales fue que el sector pasa por un buen momento. «La gastronomía de Madrid está en el segundo escalón de Europa, sólo por detrás de París», dice el director de Metrópoli, Alberto Luchini, «la crisis ha separado el grano de la paja y eso ha subido el nivel».

Entre los invitados se pudo ver a la flor y nata de los fogones de la capital: Ricardo Sanz (Kabuki Wellington), Diego Rodríguez (El Bohío), Abraham García (Viridiana), Juanjo López (La Tasquita de Enfrente), Manuel Domínguez (Lúa), Jesús Medina (Dantxari), Diego Guerrero (DSTAgE), Sacha Hormaechea (Sacha), y Rafa y Mario Sandoval (Coque), que se mantienen un año más en lo más alto de la clasificación de la guía con tres EMES. «La guía de Metrópoli confió en Coque desde el primer día, fueron los primeros en apostar y para nosotros es una publicación fundamental», confiesa Mario.

También hicieron acto de presencia los que han subido un escalón en la valoración del anuario, pasando de una a dos EMES. Entre ellos, Francisco Ramírez (Alabaster), Iván y Raúl Muñoz (Chirón) y Elisa Rodríguez y Carlos Torres (La Buena Vida). «Estamos muy felices por esta segunda EME. Hay mucho trabajo detrás de nuestro proyecto, ya son 15 años», confiesa Elisa.

En general, todos coincidieron en la plenitud de Madrid como meca culinaria. «Esto ha pasado de ser algo exótico a convertirse en algo normal. Nuestra ciudad está mejor que nunca», afirma Abraham García. También que la crisis va dejando un respiro al sector. «Este año vamos un poco mejor y eso siempre es positivo», mantiene Jesús Medina, de Dantxari.

Las dos plantas del mercado permanecieron con los puestos abiertos, además, al ágape se sumó el patrocinio de MINI, que recibía a los visitantes en el photocallMahou, Negrini, Goya Nativo, Pagos del Rey, y Vanagandr, la ginebra 100% artesana de Enrique Pena.

El anuario gastronómico de Metrópoli lleva desde el año 2007 informando y orientando a los madrileños e incorpora en esta edición más de 1.500 direcciones, de las cuales casi 300 son nuevas, entre aperturas y descubrimientos. Además, este año, ante la proliferación de nuevas tendencias, los apartados aumentan para incluir otras referencias: restaurantes efímeros, mercados de food trucks, terrazas climatizas, etc.

Fuente: elmundo.es

Stone Go To IPA

Stone Go To IPA

Desde California hasta Pez Tortilla, Stone Go To IPA, una session IPA con muchísimo lúpulo!

Os dejamos algo genial para leer:

I fall into a category of fast drinkers. I take large sips. Some might call it a big mouth. I say it’s my way of offering my best effort. Go hard or go home, right? Anyhow, large sips mean empty glasses and bottles, which means the next drink. Combine that with a complete lack of impulse control, and I end up totally blotto and weighed down by a “How did thathappen?” bar tab. About five years ago, in an amazing act of gluttony and self-destruction, I put away 24 bottles of Blue Moon’s winter seasonal: a sugared abbey ale tipping in at 5.6% ABV. I’m not sure exactly what I was trying to prove. I was careless, I was drunk, but mostly I was bloated for a few days after.

2015-01-05 at 18-02-37

What I could have used that evening was a quality session beer: a low ABV, lighter weight beer with more flavor than a Bud Light. Founders Brewing Company makes the All Day IPA, the gold standard of this class of 4 percentish ales with a solid IPA flavor. It’s the type of beer that goes down very smooth, allowing one to consume a large quantity in one sitting, or session.

2015-01-05 at 18-02-55

Stone Brewing Company entered the session race in 2014 with the Go To IPA. The challenge here is to reduce the alcohol content without compromising the beer’s hoppy profile. Here we get a 4.5% ABV India Pale Ale with a 65 on the IBU scale (for reference, Stone’s flagship IPA scores 77 on the same scale). Stone utilizes a technique called hop bursting, where it overloads the beer with hops during the final phase of brewing to “coax out extreme flavors and aromas while also imparting a burst of desirably pleasant bitterness.” The result is a quality IPA with a deceptively low alcohol rating.

2015-01-05 at 18-03-18

How does it stand up against Founders? The All Day IPA is more balanced with less hops and more malt than the Stone entry. You could call Stone’s Go To IPA a low alcohol IPA, but it’s really the first true session IPA. The IPA designation is deceiving on Founders’ label, simply as a matter of hop content. Don’t get me wrong, it’s a brilliant ale that I will continue to drink when I don’t want the big hop flavor, but what Stone did here was redefine things with the Go To IPA.

And now we have choices. Founders All Day, the best session ale out there, and Stone Go To IPA, the best session IPA you can buy.

2015-01-05 at 18-01-31Brewer: Stone Brewing Company
Beer: Go To IPA
Style: Session IPA
ABV: 4.5%   IBU: 65
Container: 12 oz. bottle
Price: n/a (provided by Stone Brewing Company)   Point of Purchase: n/a
To The Eye: Clear, golden with a big head.
To The Nose: Big piney fragrance as you would expect from an IPA.
To The Palate: Hoppy and citrusy up front, with a dry, crisp finish.
Aftertaste: The dryness lingers well after you set the glass down.
Boozy Factor: You expect this to have a big kick. Maybe it was psychological, or maybe it was the pot of boiling water nearby (I was making dinner), but I felt warm after drinking.
On a Scale of 1 to 10, with 10 as highest: 9

Fuente: blogaldente.com

 

La Quince Horny Pilsner

La Quince Horny Pilsner

Esta semana hemos pinchado un gran barril! La Quince Horny Pilsner, y quien mejor que nuestros amigos de Humulus Lupulus para presentarnos tal maravilla:

Line

En los últimos meses La Quince Brewery se ha convertido por méritos propios en una de las cerveceras referentes del panorama nacional, el hecho de no tener fábrica propia no ha impedido que los madrileños elaboren cervezas de gran calidad. La cerveza de la que hoy hablamos es su última creación, está fabricada en Bidassoa Basque Brewery, lo que supone la segunda cerveza que hacen en las instalaciones de Irún.

La Hørny Pilsner es una Hoppy Pilsner con un 5,2% ABV y 42 IBU de amargor, está elaborada con maltas Pilsnery Carapils y lúpulos americanos Mosaic y Simcoe.

LaQuinceHornyPilsner

En el vaso se muestra con un color amarillo pajizo levemente turbia y una buena corona de espuma blanca, jabonosa y de buena retención. En la nariz los protagonistas son los lúpulos, se aprecian notas florales, hierba y de frutas tropicales, destacan la piña, el pomelo y la lima. En la boca tiene una entrada moderadamente amarga, se aprecian notas herbales y florales, algo de pomelo y frutas tropicales que dan paso a notas de cereal y pan, tiene un cuerpo ligero, carbonatación media y final amargo y duradero.

Fuente: Humulus Lupulus

Rogue Tap Takeover

Rogue Tap Takeover

Cerveceros! esta vez os queremos sorprender con algo especial, este Jueves 5 de Noviembre de 2015 Rogue Tap Takeover en Pez Tortilla.

Agarraos:

  • Rogue American Amber
  • Rogue Dead Guy Ale
  • Rogue Oregasmic Ale
  • Rogue Hazelnut Brown
  • Rogue 7 Hop
  • Rogue Brutal IPA

Rogue_Molon

Beavertown Tap Takeover

Beavertown Tap Takeover

Amantes de lo bueno, el próximo 20 de Octubre de 2015 Beavertown Tap Takeover en Pez Tortilla. Tendremos los clásicos y varias primicias… Si te gusta la buena cerveza, no te lo pierdas!

*(Nuestras tortillas y croquetas mezclan muy bien con todo, pero ojo como están con Beavertown)

Beavertown

Stone Ruination IPA 2.0

Stone Ruination IPA 2.0

Stone reformula su mítica Ruination IPA, y en Pez Tortilla la tendremos en barril esta semana: Stone Ruination IPA 2.0

End of an Era: Stone Ruination IPA

So far, 2015 has seen a flurry of activity here at Stone. This is nothing new. For several years, we’ve been hard at work debuting beers at a rapid and voluminous clip. But this year’s been different. In addition to introducing new brews like Stone Delicious IPA, 2015 Stone Old Guardian Barley Wine – Extra Hoppy and 2015 Stone CHAI-SPICED Imperial Russian Stout, we’ve also broke the sad news that some of our beers are being retired, never to return to production again. First, it was Stone Levitation Amber Ale, followed almost immediately by Stone Sublimely Self-Righteous Black IPA. Both were met with much lamenting, but none so much as the next beer to wave bye-bye. It’s no wonder, it’s only the first beer we ever produced beginning 19 years ago: Stone Pale Ale (which will make its valiant return to the suds scene as Stone Pale Ale 2.0 starting in April). Well, the shake-up isn’t over. There’s still one more beer that will be exiting production for eternity and, as hard as it is to say good-bye, the time has come. Spring 2015 will see the last-ever brew session for Stone Ruination IPA.

ruination_01

OK, please come back off the ledge. Things aren’t as dire as we made them seem (purely for dramatic effect). We could never completely kill off this saintly imperial India pale ale. I mean, you didn’t really think we’d get rid of our liquid poem to the glory of the hop, did you? Yes, Stone Ruination IPA as we know it now will soon be gone, but only because we’ll be reciting the second stanza in our lupulin-laced ode, Stone Ruination Double IPA 2.0. That’s right. We’ve taken this fluid paean and everything we (and our fans) love about it, and taken it a new, loftier level. Why, you ask? ‘Tis a good and inevitable question for any discerning hophead to pose. And we have not one, but many answers to this justifiable query. It’s because, when we first released Stone Ruination IPA…

  • A far smaller number of high alpha-acid hops were available compared to present day.
  • Myriad brewing techniques for extracting hop flavor and bitterness had yet to be invented.
  • Our palates were less used to onslaughts of lupulin and we felt like we’d maxed out the IBU possibilities.
  • The tastes of craft beer drinkers, like ours, hadn’t yet been turned up to 11 (something Stone Ruination IPA did for many of our fans).

It takes a prohibitively massive ego, a stymied lack of vision, laziness, ignorance and/or delusion for one to create something and expect it to remain an exemplar until the end of time. Arguably, some songs, novels and artistic works attain this status, but beer is a constantly shifting, constantly evolving medium. The brew we and our fans are enamored with today probably won’t be what we are salivating over and clamoring for 10 years ago. That’s part of the allure of craft beer. The next pint, snifter, goblet or tasting glass full of enthralling hop-and-grain nectar is always right around the corner. For us, that means eschewing the proverbial blinders, and examining our fluid stock to ensure it’s in keeping with the times and all available ingredients and advancements. In short, we need to keep our fluid fluid, being open to change in the name of making something better. Those who love our beers deserve that and, we’re certain, appreciate it.

ruirainbow

So, in the not-too-distant future, you can expect to encounter a version of Stone Ruination made bigger and bolder through the use of a revised hop bill including some new and exciting varieties we wish we’d had at our disposal when this beer debuted as the world’s first full-time brewed and bottled West Coast double IPA back in June 2002. Further upping its next-phase appeal is Brewmaster Mitch Steele’s employment of beer-making methodologies never before applied to the crafting of this be-gargoyled hop juggernaut. Stone Ruination IPA was already the type of awesome beer we felt comfortable hanging our hats, hops and reputation on, so one can only imagine how truly epic Stone Ruination Double IPA 2.0 will be. But imagining won’t be necessary for long. In no time, it’ll be a hop-riddled, imperial-strength reality.

Fuente: blog.stonebrewing.com

Oktoberfest 2015

Oktoberfest 2015

Os contamos de que va el Oktoberfest en este post! Si por alguna razón no podéis escaparos a Munich, venid a Pez Tortilla y probar todas nuestras cervezas y nuestra Oktobertilla y  Oktoberqueta especiales:

  • Oktobertilla de Salchichas Bratwurst
  • Oktoberqueta de Codillo y Sauerkraut

Lineup de barriles hoy en Pez Tortilla:

  • Ballast Point Dorado
  • Weihenstephaner Hefe Dunkel
  • Hitachino Nest White Ale
  • The Kernel Citra Simcoe

Oktoberfest: la fiesta de la cerveza más popular del mundo

Año tras año el Oktoberfest Munich acoger a miles de visitantes provenientes de todo los rincones del mundo. El festival de la cerveza más popular del planeta se celebra cada año en la ciudad de Munich durante 2 semanas enteras entre finales de setiembre y principios de octubre.

oktoberfest-munich-camarera

Estas son las próximas fechas de celebración delOktoberfest Munich:

  • Oktoberfest 2013 : 21 Septiembre – 6 Octubre
  • Oktoberfest 2014 : 20 Septiembre – 5 Octubre
  • Oktoberfest 2015 : 19 Septiembre – 4 Octubre

La celebración del Oktoberfest Munich comenzó en 1810 como fiesta de boda de dos miembros de la realeza bávara, Luis I y Teresa de Sajonia, que tras su casamiento ofrecieron a los ciudadanos de Munich una gran fiesta a base de cerveza. A partir de ese año el Oktoberfest Munich se viene celebrando cada año. oktoberfest-munich-chicasElOktoberfest Munich se celebra en una área llamada Theresienwiese que es un gran prado que se encuentra muy cerca del centro de Múnich y de la estación Central. Aquí se montan varias carpas y pabellones y en todos ellos se sirve cerveza, pero no una cerveza cualquiera: de hecho solo la cerveza que cumple con los requisitos delReinheitsgebot, la ley de pureza de la cerveza de 1516 que establece los ingredientes con los que se puede elaborar la cerveza y además debe tener un mínimo de aproximadamente 6% de alcohol. La cerveza debe ser además fabricada dentro de los límites de la ciudad de Munich.

oktoberfest-munich-pabellon

Las cerveceras autorizadas a producir cerveza para el Oktoberfest Munich son:

  • Augustiner-Bräu
  • Hacker-Pschorr-Bräu
  • Löwenbräu
  • Paulaner-Bräu
  • Spatenbräu
  • Staaliches Hofbräu-Munchen

Oktoberfest Munich Infografia

La entrada al Oktoberfest Munich es gratis y no es necesario ningún billete para entrar. Debido a esta razón y a la gran afluencia de visitantes es muy recomendable acudir a los pabellones muy pronto, incluso por la mañana en fin de semana, sobre todo porqué a todos los que no encuentren asiento no se les servirá cerveza. La cerveza en el Oktoberfest Munich se sirve desde las 10 de la mañana hasta las 22:30 de lunes a viernes y los fines de semana se empieza antes, desde las 9 de la mañana. Lo que si hay que pagar es la cerveza, cuyo coste ronda los 10€ aproximadamente por un litro. Y ni se te ocurra pedir una caña… aquí solo se sirven vasos de litro!
El Oktoberfest Munich comienza con en el desfile de los dueños de las cervecerías junto con grandes de barriles de cerveza cargados en carruajes, y cuando el alcalde abre el primer barril de cerveza a las doce en punto, queda inaugurada la fiesta tras doce cañonazos desde las escaleras de la estatua que representa a Baviera.
El Oktoberfest es un evento que atrae a personas de todos los rincones del mundo y en los últimos años se ha llegado a contar con más de siete millones de visitantes. Munich durante esas dos semanas multiplica por 3 su población y hasta más, por lo que los hoteles en Munich están repletos de huéspedes y es recomendable reservar hotel con antelación para encontrar sitio y buenos precios.
Si eres un estimador de la cerveza no puedes perderte el Oktoberfest Munich, la mayor celebración de la cerveza a nivel mundial, pero debes saber que se organizan Oktoberfest en varias ciudades del mundo, no solo en Munich.
Ceremonia de Apertura Oktoberfest munich

Fuente: es.blog.hotelnights.com

Guía PALE ALE, para que no te pierdas en PEZ TORTILLA

Guía PALE ALE, para que no te pierdas en PEZ TORTILLA

What’s the Difference? Pale Ales, IPAs, & Double IPAs

If you like your beers bitter, hoppy, and crisp, the family of pale ales is the place to go. Curious what makes a pale ale pale? Or an India pale ale distinct? You have questions, and we have answers.

You can think of these beers as a spectrum with more mild pale ales on one end and aggressively-hopped double IPAs on the other. There is a lot of variation within the spectrum and an exception to every rule, of course, but you can follow this as a general rule of thumb.

Pale Ales – So called because they are brewed with more lightly roasted “pale” malts, pale ales typically have a more equal malt-to-hop balance. The hops are definitely present, but fairly moderate. Beers to Try: Sierra Nevada Pale Ale, Fresh Hop Pale Ale from Great Divide Brewing Company, and Anchor Liberty Pale Ale

English India Pale Ales (IPAs) – IPAs were originally brewed as an extra-hopped beer for the long sea voyages from England to India, taking advantage of the special preservative properties of hops to keep the beer fresh. These IPAs were – and still are – brewed with English hops and tended toward earthy, woodsy, and spicy flavors. Beers to Try: 400 Pound Monkey from Left Hand Brewing Company and Brooklyn East India Pale Ale from Brooklyn Brewery

American India Pale Ales (IPAs) – While the English style of IPAs is still brewed today, American brewers have also put their own spin on it. Our IPAs tend to be even more aggressively hopped, with the balance of hops-and-malts definitely tipping in favor of the hops. American IPAs typically feature resinous pine and bitter grapefruit flavors. Beers to Try: 60 Minute IPA from Dogfish Head Brewery, Centennial IPA from Founders Brewing Company, and Ranger IPA from New Belgium Brewing Company

Double IPAs Also called “Imperial” IPAs, this uniquely American style takes the craving for hops and runs with it. These usually use double or even triple the typical amount of hops, but also add more malts to balance. The resulting beer has huge hoppy highs and deep malty depths with an high ABV to match. Beers to Try: Stone Ruination IPA from Stone Brewing Co., White Knuckle Double IPAfrom Marin Brewing, and Hopslam Ale from Bell’s Brewing Company.

Had a good pale ale or IPA recently? Do share!

Fuente: thekitchn.com
Imágenes: Emma Christensen