All About Beer Magazine

Beer Talk

Brewery Hill Pale Ale

Published July 2001, Volume 22, Number 3

• Charles Finkel

  I poured a 6-ounce taster glass, straight up. The glass was half deep golden beer and half luxurious natural ermine head. The head kept it up and up. When it finally did slowly subside, the glass was left with a thick lace, which may still be there as you read this review! The floral aroma, balanced flavor of sweet malt and bitter hops, and clean, fresh mouthfeel are a pleasure. So was drinking Brewery Hill with a spicy seafood gumbo of fresh oysters, crab and shrimp.

• Charlie Papazian

  An amber invitation with excellent clarity. Oh, what a nice hop aroma! Flavor with a tantalizing bite of hop flavor that beckons your attention. Hop flavor lingers a bit long, leaving no respite between quaffs. Sweet maltiness emerges briefly, only to be overtaken by hop flavors. A wake-up pale ale that makes you think about what you are drinking and about to enjoy.

• Roger Protz

  Pale copper color with a fluffy head, the pale ale is brewed with Mt. Hood, Cascade and English Kent Goldings. They combine to give a lilting resiny nose to the beer balanced by malt and a pear-drop fruitiness. The palate is a good balance of creamy malt, rich fruit and spicy hops, while the finish becomes increasingly hoppy and bitter, with the hops lingering on the back of the tongue. The label offers “hops without the bitterness”: batten down the hatches in case Brewery Hill produces a really bitter brew!