Burton IPA

Southampton Publick House

Southampton, NY

A classic British ale like those made in the town of Burton-On-Trent, a brewing center famous for its high mineral content water. Minerals are added to our water in order to replicate this classic ale.

ABV: 6.5

ABW: 5.2

COLOR: N/A

BITTERNESS: 55

ORIGINAL GRAVITY: 1061

(K. Klemp) An attempt at a historical English ale brewed by one of America’s premier brewers? BIPA is pure, brilliant copper, but even with a bit of encouragement, the head is shallow, the liquid very still. The nose has a mineral-rich backdrop behind floral and orange blossom hops. The mouthfeel is delicate, exposing light, clean ale malt character and a bracing, complex hop flavor, a blend of fresh herbs, damp woodsy flora and hints of orange liqueur. This beer is fully-attenuated and decidedly hop-focused, as sincere as IPA can be. The finish has an appetizing, lingering bitterness, is brisk and quenching. I can’t speak for the historical accuracy, but it is enjoyable in the moment.
- Roger Protz

The beer pours a burnished antique gold with dissipating off-white foam. The nose is definitely different than most American IPAs—gone is the grapefruit/catty idiom, replaced by stone fruit, mint, and a faint whiff of cheese. The palate is dry, sharp and flinty, with a refreshing hop attack and solid malt development in the middle. The finish has great minerality; it signs off as if you’re licking a piece of slate. These days the British are sending us all sorts of American IPAs, so it’s cool that we can return the favor. It would seem churlish not to order lamb vindaloo.
- Garrett Oliver

Roger Protz
Author of Complete Guide to World Beer and 300 Beers to Try Before You Die. Respected beer authority and editor of the CAMRA Good Beer Guide. and www.protzonbeer.co.uk.

Garrett Oliver
Garrett Oliver is the brewmaster of The Brooklyn Brewery, the Editor-in-Chief of The Oxford Companion to Beer, the author of The Brewmaster’s Table, and a veteran host of more than 800 beer dinners in 15 countries.

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