New Recipe: Harpy American Strong Ale

Hoppy New Year everyone!

Speaking of (pretty) hoppy, tomorrow I’m going to brew a pilot batch (on my homebrew system) of our new recipe Harpy American Strong Ale.

What’s an American Strong Ale, you ask? Here’s what Ratebeer says about it:

“Not a style, per se, but a catch-all category to incorporate the plethora of strong, stylistically vague beers coming from American microbreweries today. Some are related to English Strong Ales, but with a higher hop rate, while others are ultra-strong variants on the IPA or red ale themes. No matter how varied their origins or characters might be, all are intense, potent, with generous quantities of hops and malt.”

Harpy will roughly be a double/imperial Amber (Red) Ale. Locally think of (say) a ramped-up Ale Asylum Ambergeddon. And for reference the inspiration for this beer is Stone Double Bastard, one of my favorite beers!

Harpy will have lots of dark toasted  (not roasted) malt character that will hopefully coincide nicely with a mélange of piney and citrusy hops. It will be complex and a tad devilish at around 9% abv.

If the pilot batch turns out well look for Harpy to be one of the first specialty beers brewed at the Parched Eagle in perhaps March or April!