Kooinda Hop Transfusion IPA

Total Score: 8.6/10 HopFlower1 Orange1 Biscuit1 Nonicpint1

Another day, another excellent Aussie IPA – This time from those chaps at Kooinda. Again The Durham in Kingston (Canberra, not Jamaica) has put another IPA on tap, another cause for beerophile celebration, and another reason for Canberra to bask in the glory of craft (beer). This IPA in particular is, in my books at least, going head to head with Murray’s Fred (rhyme totally unintended but accepted).

Poured from tap into a nonic pint.

A: Cloudy amber body with a light beige dusting on top. Lots of yeast in my glass of IPA = Doc a happy drinker! 9/10.

S: Fresh pine needles and grapefruit all over the place with a hint of toasted biscuit. Somewhat lacking in complexity aroma-wise that many hopped-to-the-limit American IPAs do suffer from. One thing that strikes me is how organic (i.e. green) the aroma is, très good! 8/10.

T: Wow! Possibly the piniest tasting brew I’ve ever had. I could swear they put forest floor in this. Citric hops, more bitter orange than grapefruit, with a light toasted biscuit base and the finish is in a bitter sweet spot, like the little bears porridge: just right. 9/10.

M: Medium bodied with a borderline flat carbonation, it has good body. Normally with a 7.5% ABV IPA you would expect oily hops running rampant but Kooinda have kept it in check well. Minus 1 point for being a little too flat though. 7/10.

D: Better than Murray’s Fred, not as great as Hop Hog but we never expected it to be now did we? I’m enamoured with the organic freshness of this IPA, top marks for Kooinda. One part where it does suffer, again as most higher ABV American IPAs do, is with overall aroma/flavour complexity – when you keep adding hops to a beer eventually they dominate and supress other intriguing hop/malt/yeast flavours. 9/10.

Food match: Thai or Malaysian cuisine, with added chillies, would be well suited to take on this big IPA.


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