Mute Dog Fermenting

Raw Spruce Ale Tasting Notes

Appearance: The beer pours a hazy light amber with a ton of foamy white head. As the foam collapses it forms a dense foamy cap that does not dissipate, or at least it hung around until I finally drank it down with the final gulp. Lacing is abundant.

Aroma: Wheaty with a slight maltiness, but the dominant aroma is of the spruce tips, a hint of pine but mostly a sort of cool fruity citrus? I know that doesn’t make any sense, deal with it.

Taste: Spruce up front, not piney but more fruity with a hint of ascorbic acid that grudgingly gives way to malt/wheat on the finish with a very slight fusel alcohol burn probably from the hot ferment.

Mouthfeel: Very full bodied despite the FG of 1.003, probably due to the extra protein.

Overall impression: This is a good beer, but not great. I’m not sure if that’s particularly due to the fact that it is raw, I think it’s more due to fermenting it too hot than anything else. I also think it could use a little more hop presence which can probably be achieved with additional mash hops and/or some hops in the first wort/whirlpool.

I’ve read that raw ales do not last more than four to six weeks (though I’m not sure when you should start counting). It’s been nearly a month since brewing this beer and it’s only improved thus far. I’ll be sure to update this post if it declines (or if it doesn’t).

Filed under raw ale, tasting notes, spruce.