Name: Hazed and Infused Dry-Hopped Ale
Origin: Boulder Beer, Boulder, CO
Style: American Pale Ale
IBU: unavailable. Boohiss.
I drank this: on tap at Old Chicago, OP, during one hell of an awesomesauce thunderstorm
First of all, I’d always kind of thought that this was an IPA. It’s not – it’s an American Pale Ale, just like the Sierra Nevada Pale Ale and the Boulevard Pale Ale I reviewed last week (the Hazed and Infused being a bit hoppier than the Boulevard – I do think it leans pretty heavily toward being an IPA rather than an APA). The difference with Boulder: the name is much, much better.
Rule of beer: awesome beer names tend to correlate with awesome beer. Therefore, when presented with a long list of beer and no idea what to choose, go for the best name. Chances are that the beer will be excellent (and/or it will be a barleywine, whose names are often the best)(e.g., the Weyerbacher Blithering Idiot)(<— truth in advertising, that is. That stuff is STRONG).
So back to the Hazed and Infused. There’s an almost sugarcane-like sweetness in the scent, mixed in somewhere between the piney hops and the caramel malts. This is a very hop-forward beer, whose hops lean more on the herbal than the citrus side. There’s a nice hop flavor with enough bite to be noticeable, but not enough that it actually stings. The malts remind me sort of caramel biscuits or something, and give the beer plenty of body.
Everything balances really nicely in this beer – it’s one of my go-to beers when I’m not sure what I’m in the mood for. It’s a fantastic session beer: the hops are great and have a lovely flavor profile but aren’t so overpowering that it’s impossible to taste anything else. It’s a good beer for spicy foods – it will stand up to the spice no problem.
So have one. Have a couple – the ABV on this beer is low given its hop level. You won’t regret it (unless, of course, you hate hops – if so, try something like the Boulder Never Summer instead).