Robin Shepard
Cans are undergoing a renaissance across the craft beer industry. This year, the Potosi Brewing Co. is making one of its most sought-after brews, an updated version of its Tangerine IPA, more portable by introducing it in cans — the first foray into canning for this southern Wisconsin brewery.
What is it? Tangerine IPA from the Potosi Brewing Co.
Style: The India Pale Ale (IPA) is about hops. Expect assertive herbal, citrus and piney qualities in aroma and flavor. The variety of hop, and when it gets added to the beer, will greatly influence flavor characteristics and the range of bitterness. IPAs are medium-bodied and often golden- to copper-colored. They range from 5.5% to 7.5% ABV. The IPA style emerged in the 1700s, when British brewers found that using a large amount of hops would help preserve beer, especially during long sea voyages.
Background: Tangerine IPA was introduced a couple of years ago as a draught-only summer seasonal in the Potosi brewpub. Even though it’s only been available occasionally in select Madison taprooms or at beer festivals, Tangerine has a devoted local fan base. Tangerine IPA was first released in 16-ounce cans about a week ago.
An early version of Tangerine IPA was based on the brewery’s popular Snake Hollow IPA, just with added tangerine juice. But this version is really a new beer. Its recipe and production method have been more than merely tweaked by Potosi brewmaster Steve McCoy. He took over a year and many pilot batches to determine a preferred blend of hops that he feels goes better with the tangerine. Now he uses Columbus, Nugget and Citra hops, in a total of six additions, before the concentrated tangerine juice is added to the beer just prior to packaging. “It has the best of both worlds — citrus and grapefruit character from the hops and a little orange and tropical fruit flavor from the tangerine,” says McCoy. (The tangerine juice is about 3% of the total liquid.)
Tangerine IPA is Potosi’s first beer to be packaged in 16-ounce cans. Cans have long been associated with large breweries and low-cost brands. But there’s a growing trend among craft beer makers to use cans in part because they travel better than bottles and can be brought into venues where bottles are not allowed.
The taller 16-ounce can is supposed to differentiate craft beer from mass-market beer in 12-ounce cans. McCoy adds that he intends to use the large-format cans for his biggest and boldest beers.
If sales remain strong, McCoy says he’ll consider making Tangerine IPA year-round. The beer finishes at 6.5% ABV with an estimated 55 IBUs. It sells in four-packs for around $8-$9.
Tasting notes:
Aroma: Fruity citrus.
Appearance: An amber copper color. A thick, soft, light tan head.
Texture: Medium-bodied, bubbly, with some softness.
Taste: Lots of tropical and citrus flavor. The tangerine is very evident.
Finish/Aftertaste: The hops come back in the end with a light dryness, but the tangerine remains strong and really softens the bitterness of the hops.
Glassware: The Willi Becher will gently focus the tangerine under the nose, while showing off the brilliant copper body.
Pairs well with: Sip some of this beer on its own to enjoy the citrus and tangerine flavors. With all its tropical punch, this is a good beer with spicy Asian and Thai foods. For cheese, try it with aged cheddar and Gouda.
The Verdict: This is a fruity IPA! While there’s a solid hoppy backbone, that hop-bitterness is softened by the tangerine. It starts as a subtle accent. The more you drink, the more those sweet tangerine qualities stand out. Steve McCoy has figured out how to blend tangerine and hops so that this never becomes a bitter IPA, and for that reason I like it a lot. This is a beer that hop lovers should enjoy; it’s distinct from so many other IPAs on store shelves. It could also prompt drinkers who don’t like the assertive bitterness of some IPAs to reevaluate the style based on this fruity twist.
