Tonight's beer: Ballast Point Indra Kunindra
Starts with a brief flash of dark bread, chocolate, and caramel; then shifts to curry, hot and complex. Undertones of coffee, earth, peat, smoke, and grass. Finishes kinda bitter and very dry, with some cayenne heat and a dim flicker of bright citrus.
Medium-bodied, maybe a little bit lighter, very well-carbonated. Drying almost to the point of blistering; scouring and scrubbing; a little bit of bready chewiness. Lingering heat that's almost certainly spice, as opposed to alcohol.
This is definitely a beer to sip your way through. Very intense, and so complex it's difficult to parse; not even close to balanced—dominated by spice, especially curry and cayenne—but that comes across as exactly what the brewer intended. It's a pretty wild ride that reminds me of some of the crazier IPAs and DIPAs I've had. It does get more approachable as it warms, even though it started at my pretty warm stout serving temperature. A little difficult (though I suspect less so, the more one is familiar with Indian cuisine) but I think it's worth the effort.
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| Ballast Point Indra Kunindra |
Starts with a brief flash of dark bread, chocolate, and caramel; then shifts to curry, hot and complex. Undertones of coffee, earth, peat, smoke, and grass. Finishes kinda bitter and very dry, with some cayenne heat and a dim flicker of bright citrus.
Medium-bodied, maybe a little bit lighter, very well-carbonated. Drying almost to the point of blistering; scouring and scrubbing; a little bit of bready chewiness. Lingering heat that's almost certainly spice, as opposed to alcohol.
This is definitely a beer to sip your way through. Very intense, and so complex it's difficult to parse; not even close to balanced—dominated by spice, especially curry and cayenne—but that comes across as exactly what the brewer intended. It's a pretty wild ride that reminds me of some of the crazier IPAs and DIPAs I've had. It does get more approachable as it warms, even though it started at my pretty warm stout serving temperature. A little difficult (though I suspect less so, the more one is familiar with Indian cuisine) but I think it's worth the effort.
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