Oh shit, you guys. It’s that beer I never shut up about! Yes, the elusive IPA – a rarity into today’s craft beer market – has been my homebrewing white whale since my first failed attempts at the style (and its variants). It started with Suicide By Hops, an exercise in lupulin-based hubris. Completely foregoing any rational thought, I went straight for the double IPA style before even dabbling in its weaker (and therefore, inferior) namesake. I was reward with an uncarbonated and undrinkable liquid that I wouldn’t serve to my worst enemy (though I probably made my girlfriend taste it). Next I tried a black IPA, a style that is so well-defined and agreed upon that only a buffon could make a bad one… and thus Midnight In the Garden was born and subsequently withered on the vine.
It wasn’t until Cheeky Bastard that I first sniffed the citrusy, piney scent of potential success. And though Cheeky was a fragrant and full-bodied brew, it lacked the bitter oopf required of an IPA. And thus, the recipe and journey towards Bandito was embarked. So here we are…
So how is the mysterious, elusive Western brew? In the words of my friend Jamie “pretty freaking good.” But Jamie works for tips, so let’s take that with a grain of salt… then again, in the words of Matt (eponymous marzen fame) called it “really good. [H]oppy but not like “imma kick your tongue in its ass” kind of way.” Okay, 2 for 2. We can’t rely on Untappd for reliable results, since all the check-ins are mine. So I guess that leaves it up to me to analyze…
This beer was brewed and dry-hopped with a copious amount of Mosaic hops, which is said to have a distinctly “blueberry” quality. I don’t know if I agree with that assessment, but it does impart a unique, fruity quality in both smell and taste. You’d recognize the Bandito when it walked into the room; the aroma is strong, pungent even, with that distinctly Mosaic stonefruit/tropical fruit/blueberry aroma, backed by an ample dry-hopping of Simcoe and Cascade that supports the fruity, citrusy character without completely dominating the resiny tinge. The malts, however, are fully dominated in aroma.
But not necessarily in taste. The hops are Bandito‘s flash but the malts temper that just the right amount to provide balance. This beer is bitter – 83 IBUs – but it doesn’t scorch your tongue. The flavor profile follows the aroma nicely, that distinct Mosaic mix of fruits leading the way. I kept it consistent with Simcoe and in the flavor/aroma additions, but used Nugget for the bittering phase. I am very happy with Nugget’s ability to give a nice “rounded” bitterness that lingers, but doesn’t overstay its welcome. The malts provide a vehicle for the hops, and that’s it. There’s no sweetness to this beer except in the hops’ fruitiness.
The finish is just dry enough to encourage the next step, but leaves that hint of bitterness of the tongue that let’s you know it was there. The mouthfeel is what you would expect from an IPA, but is a tad too slick and light for my preference. I want something a little chewier without being too sweet. The beer came out hazy, which is to be expected from the extensive double dry-hopping, but still a nice burnt orange color that is probably too dark for your usual IPA. The head is white-to-off-white and make of tiny bubbles. Not too much lacing on this one (it’s pretty quaffable so it doesn’t linger in the glass long).
So what’s the Final Verdict on Bandito?
I am happy with how this beer turned out, and that enthusiasm has been bolstered by the positives from everyone who has tried it. There are a few changes I would make, though. Firstly, I’d cut back on the Mosaic, or maybe sub it out entirely for Citra. Mosaic distinctness is not exactly in my wheelhouse for flavor. I think this beer does a very good job of showcasing Mosaic’s uniqueness without letting it get carried away, I think I would be better suited with a different hop at center stage. I also want to tool around with the yeast a bit. I get the feeling that this beer will never be brilliantly clear, so I want to try to achieve that elusive Heady-Topper-esque mouthfeel that is simultaneously creamy and dry. I have a few yeasts I want to play around with to get closer to that style. I also think I might but the Crystal 40L just a touch to get a bit more sweetness. Unfortunately that’ll only serve to make Bandito darker, but I’m not worried too much about the color. Overall, though, I think this is one of the better beers I’ve made to date.
The recipe for Bandito can be found here, along with all my other recipes.