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Hill Farmstead in Vermont (Part 1)
At first glance, Shaun Hill excels in every brew. Frankly, all that brew is complex, harmonious and easy drinking. What could be better! A closer look, however, noted that Shaun knows his strengths. Indeed, it works "only" three families of beers: Seasons Belgian inspired, the hopped India Pale Ales from American cultivars and Porters and Stouts overweight. It brews beers not "all colors" to appeal to a larger number of visitors. Obviously, if these three types of beer do you like point, Hill Farmstead may disappoint you. However, any lover of quality disc will recognize, at least, that everything here can impress both in terms of technical execution to that of gustatory pleasure.
Pale Ales, India Pale Ales and India Pale Ales Double
Edward (5.2%)
Hops Pale Ale that the most attractive offer spicy, herbaceous and fruity (orange) operating in a relatively dry body, a gentle effervescence. The bitterness adds balance of wood tones to crunchy cereal. A superb example of the style that is fun to take home jugs of a sudden.
Single Hop IPA (5.5%)
Like many American brewers have done in recent years, Shaun Hill is happy to help us discover the hop cultivars with us in solo mode, in India Pale Ales fleshy. Hoppy version only Sauvin Nelson New Zealand appealed to its bouquet of tropical fruits and white raisins, sweetened cereals by gently caramelized. The Ace Sorachi Japanese, American and Riwaka Citra New Zealand have also been explored in this series of single hop IPAs.
Foster (6.5%)
This Black IPA brewed with a generous portion of rye harmonizes resinous hops with peak conifer grains slightly spicy, all in a body as soft and easy to drink all Farmstead Hill beers. The rate of residual sugar rather heavy and gasification natural (not driven by a CO2 cartridge) helps greatly to make beers Shaun so comfortable, regardless of their alcohol content.
and Jim James (7.5%)
Another great Black IPA, this James. Version aged in French oak barrels that have contained Pinot Black, named Jim, boils complexity, succeeding brilliantly in combining tropical fruit Simcoe and black grapes and red wine. On a bed of chocolate malts subtly, hops and notes of barrel melt into a resinous bitterness and peppery. Talented and creative, it Shaun!
Abner (8%)
Rare Double IPA brewed in the north-eastern North America that has nothing to envy the best examples of the U.S. west coast. Grapefruit and flower bud on cereal biscuit leading to bitterness and earthy resinous. Dangerously easy to drink despite its 8% alcohol.
Ephraim (10.3%)
This beer whose members BeerAdvocate and RateBeer love. Normal is most intense in the range. Nevertheless, we confess that we find so accomplished that the rest of the family. Honeyed malts are used as springboards for tropical fruits in this luxurious Double IPA, which pave the way for a resinous bitterness, sustained.
Seasons Belgian inspired
Florence and Flora (5%)
Florence is a wheat beer, imprint of rustic character so fascinating beers Walloon countryside. Esters among the pears grow hops spicy, carving a beer at the corners of thirst complex lemony. Flora, the twin sister aged in oak barrels with wild yeast, may be softer, although floral aromas lining in body dry and sparkling.
Edith (5.5%)
Edith is a cousin of Florence, brewed with some roasted malts that give it its almost black color. Spicy hops and citrus flavors swirl among cereal and toast with caramelized cleverly, floating effortlessly into a balanced bitterness with notes of earth and evergreens.
Arthur and Art (6%)
Arthur Season classic and art house, version matured in oak barrels with wild yeast. While the former rivals the best examples of open country, art is astonishing in its complexity, combining citrus, grassy hops and brettanomyces body in a dry, immensely easy to drink. Of great art (s'cusez it).
Anna (6.4%)
Splendid grassy and spicy hops sail on outbreaks of citrus this season, while grain honey leave peacefully the way to a bitter backlash, minty. We can no longer true, you'd think the beautiful Brasserie Dupont has spawned a new incarnation of his Saison Dupont Vieille Provision.
Phenomenology and Phenomenology of Spirit (6.5%) and Finesse
drinkability reached a pinnacle in this Season of Ebony. Aged in oak barrels which have contained red wine yeasts wild and local bacterial flora, the Phenomenology of Spirit is endowed with the aroma in the final. Dark chocolate fruit fields, grassy hops on toast, everything happens in a subtle body facilitating flexible big gulps. Phenomenology (without the Spirit, so without maturing in oak barrels) will appear on the pumps soon ...
Everett (7.5%)
Ready for a statement shock? Everett Porter is the best we've had the chance to drink from all countries. A chance that you were sitting, huh? Too often in America, this style is overused by a lack of inspiration or interest. The simple black beer menu, it is repeatedly designed only to satisfy those who want some toast and chocolate flavors. Cons here, we attend the wedding of malts divinely arranged. Raisins and dark chocolate are linked by a net recalling sweet molasses, while resinous hops and roasted grains up the rear, all in a rich body never sins by excess. Shaun Hill worked with the Porter Skovdal Christian Andersen, creator of the sublime Ølfabrikken Porter (Denmark), another leader Lumber style. No doubt, he has chosen his partner. A version aged in oak barrels also available. It does not impress more, but it attracted so much!
Earl (7.2%) and Iced Earl (15%)
Cream, Coffee Stout this book a nice balance of flavors of dark chocolate and cappuccino. A version of "ice", containing 15% alcohol, becomes tiramisu cake, leveled by a roasted bitterness. Almost no one perceives alcohol a real magic trick.
Fear and Trembling (9.3%)
Here is a Baltic Porter brewed with a portion of malt smoked with maple wood. Three versions exist: one aged in French oak barrels that have contained Cabernet Sauvignon, a wet barrels of bourbon and one who wants a blend of beers from both barrels. Fall in love all three of our taste buds, leave traces smoke, almost salty alongside dates, roasted malt and alcoholic warmth. We preferred the version of Cabernet Sauvignon for its general harmony, but the three manage to fill us with every sip. Is this surprising?
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