Shipyard IPA

Shipyard IPA
As I mentioned in my previous post, I’m doing multiple reviews on this sunny weekend afternoon/evening. Next up is Shipyard IPA. Last week I picked up a Shipyard mixed 12 pack. This is where the Shipyard IPA came from. Earlier this week I drank up the other two bottles of the IPA. Being down to my last one, I suppose I should review it!

I managed to pour the beer perfectly, leaving around an inch of head. The head is resilient; 5 minutes later, there is a significant layer of foam on top of the beer. I’ve recently learned that different beers require different pouring methods. I was enlightened by a reader (and long time beer drinker), who emailed me a link to a very helpful video, which I believe he stars in. It’s short, but informative…check it out here.

Back to the beer…

The IPA has a sweet aroma. Not as hoppy scented as I expected. Not a strong aroma either, as it required me to get my nose right into the pint glass to get a good whiff.

The taste follows the smell; malty sweet. Citrus hops are there, but only BARELY. The aftertaste is surprising, as it turns out on the bitter side. Because I enjoy sweet over bitter, I like this IPA. Not sure you hop-heads would be thrilled.

Author: Joshua Dion

I write about beer in an un-intimidating way, welcoming beer lovers of all experience levels.

4 thoughts on “Shipyard IPA”

  1. It's definitely an IPA more in the lightly-hopped Brit style than the uber-hoppy American style. I don't mind the hop bill, but the buttery Ringwood yeast just kills the brew for me.

    Thanks for the link to the video! Even as an "experienced" beer drinker, it was an educational experience.

  2. Josh:

    Thanks for the comment! What can you tell us about the Ringwood yeast? I knew the label touted it, but I have no idea how it's different from any other kind of yeast.

    -Josh

  3. Ringwood is a yeast strain from the Ringwood brewery in England, which Shipyard uses in all their beers. Depending on a number of factors in the brewing process, Ringwood can produce a lot of diacetyl, a fermentation by-product that tastes and smells like butter or butterscotch.

    Personally, I think it works splendidly in some of Shipyard's beers like Chamberlain and Old Thumper. However, when I drink the IPA or the Summer the main taste I get is buttered popcorn.

    There's a great summary of Ringwood, including pros and cons (and an interview with Shipyard brewer Alan Pugsley) at the 2 Guys Beer Blog. To give full credit, that is where I pulled the information in the opening bit of this comment from.

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