Robust amber hue and my nostrils are at a salute. Hot, peppery, gingery aroma clears the sinuses. Grapefruit pings a far away vessel on the edge of the horizon. In a row boat filled with peaches, the pit I have rolled around in my mouth a hundred times, I am salt pulled reluctantly from the seeping shoreline, salt pulled from the core of peach guts. Salty finish keeps my lips dry, tongue wet. Rolling the tongue along the crest of each wave anchored in crunchy mouthfeel of salted, lime-soaked Tostitos. I am finished now, around the lip of empty bottles under the skyline of an orange sun, I am not the salt. I am done.
Labor Day road trip to Burlington, VT, in pursuit of the great Heady Topper. Research takes us to Penny Cluse Cafe. We sample biscuits and pesto cream gravy; banana bread with walnut cream cheese; bucket of spuds topped with chive, cilantro, and sour cream; corn polenta; and apple wood smoked bacon. Delicious food paired with long sought after brew.
Heady Topper comes in a can. Side of the can directions explicitly state: drink from the can! Drank out of can vs. from a glass, the can sips taste best.
Aroma is light and citrusy, and lagery, and fresh. Hops are hinted at in a pepper scent spiked with spice.
Appearance seems like a lager, champagne gold like Miller High Life. I am wondering where in this drink is the hops.
Flavor is a short hop, neat and tidy. Tongue dives into the home plate which is in fact a dish of lemon slices. IPA is super brief that finishes more like a dry ale.
Overall I will try this again. I enjoy its levity and lusciously squeezable citrus body.
Unexpectedly this does not taste like an IPA, but surprisingly it cleaned my palate. I will revisit with a different pairing of food stuffs.