Two Chefs Brewing Blurred Borderlines

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Two Chefs Brewing in Amsterdam, Noord-Holland, Netherlands 🇳🇱

Collab with: Brussels Beer Project
IPA - Sour Special
Score
6.94
ABV: 8.5% IBU: 35 Ticks: 3
A collab straight from Amsterdam! With our good friends at Two Chefs Brewing, we made this sour double IPA, fermented with a Kveik yeast & dry-hopped with Simcoe & HBC586. Loads of orange notes & some stonefruit on this beer. Softly sour & very refreshing before the 8.5% kicks in!
 

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7

On tap. A murky orange golden beer with a white lacing. Aroma of sour passionfruit, guava, oranges, zest. Taste of sour tropical fruits, passionfruit, vinegar, zest, stone fruits.

Tried from Draft on 25 Aug 2022 at 17:46


7.8
Appearance - 4 | Aroma - 9 | Flavor - 8 | Texture - 8 | Overall - 8

17/III/22 - 33cl can @ home, BB: 18/XI/22, canned: 18/XI/21 (2022-261) Thanks to ElManana+1 for sharing the can!

Pretty cloudy yellow beige beer, small off-white head, unstable, non adhesive. Aroma: nice, very fruity, grapefruit, juicy, sweet impression, peach flavoured candy, juicy, nice! MF: lovely carbon, medium body. Taste: sourish start, zesty, very fruity, juicy, grapefruit, nice bitterness. Aftertaste: lots of grapefruit, juicy, nice acidity, hoppy bitterness, bitter orange peel, juicy, good stuff!

Tried from Can on 17 Mar 2022 at 20:30


6.8
Appearance - 6 | Aroma - 7 | Flavor - 7 | Texture - 7 | Overall - 6.5

33cl can, BB 18/11/2022, canned 18/11/2021.
Dorée pâle, col fin blanc-cassé retombant vite.
Arôme sur les notes un peu 'sour', brett - fruité à noyaux avec un rétro-nasal assez dominant sur les agrumes dont le pamplemousse.
Palais est de suite marqué par ce caractère sour avec un rendu oscillant sur l'orange sanguine/pamplemousse rose et poivre noir concassé.
Le tout reste assez frais avec une petit épaisseur de bouche. Le tout reste assez monodimensionnel - fortement axé sur le citrique/agrumes.

ok mais assez classique - sour dipa avec une levure kveik sur le neutre.

Tried from Can at Brussels Beer Project - Dansaert on 10 Feb 2022 at 18:29