Sound Humonkulous Oak Aged Triple IPA

Reviewed by on February 24, 2016 in Winter Guide

The Details

  • Brewery: Sound Brewery

  • Origin: Poulsbo, WA, US

  • Rated On: February 24, 2016

  • Best Before: February 29, 2020

  • ABV: 10.25%

  • Ideal Temperature: cool to cellar temperature

  • Style: Triple IPA

  • Rating: GOOD !

The Review

Sound Brewery has released this oak-aged ‘Triple’ IPA as part of a Leap Year package put together by the import agent for them in Western Canada, the gist of which is that you get 2 bottles – one to enjoy the freshness therein for 2016’s imminent leap year day, and then cellar the other for 4 years to see how it has ‘matured’. Hah, we shall see about that.

This beer pours a clear, bright medium copper amber colour, with three fingers of puffy, rocky, and somewhat bubbly ecru head, which leaves some streaky end of February snow rime lace around the glass as it sneakily recedes.

It smells of semi-sweet, grainy and crackery caramel malt, further biscuity toffee notes, resinous pine, muddled overripe citrus fruit, a subtle vanilla-forward oaken woodiness, ethereal yeasty astringencies, and more leafy, weedy, and slightly perfumed floral hop bitterness. The taste is bready, and lightly doughy caramel malt, more nougaty and toffee sweetness, still hard to delineate mature citrus flesh, some now laid-back piney and leafy green hop bitters, wan oaky notes (other than their general sugary vanilla addenda), a tiny chalky kids’ chewing tablet thing, and a 20+ proof booziness that knows very well how to keep to the deepest shadows. The carbonation is adequate in its supportive and occasionally frivolous frothiness, the body a solid middleweight, and more or less smooth, as neither the hops nor the alcohol seem interested in coming out to, well, ‘play’. It finishes off-dry, both the big malt and mixed hoppy esters coming to sense that no ceasefire is necessary, since very few hostilities have really yet occurred.

Well, while this is a crazily easy to drink ‘oak aged’ TIPA, it certainly has not convinced me that I would see that much evolution (I feel that I’m being generous here) in terms of morphing from a big, bad, and hoppy monster, to a more malty barleywine-esque future self. For starters, the hops are already pretty tamped down, relatively speaking, and that big ABV’s palatal imprint has nowhere to go but down.  I’m not certain that I’ll be waiting until 2020.

Brady White



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