For those wondering how The Four Horsemen turned out, wait no longer. The promised day has arrived and ye shall be blessed with the fruit of knowledge.
Let’s make on thing clear, you know two things by giving your taste buds some olfactory foreplay: this beer has a strong yeast profile and a high alcohol content. How high? I’m honestly not sure, because, as is often the case, I forgot to measure OG. That being said it is a very direct and honest introduction to what follows next.
As is tradition with my brews, the flavor is up front and powerful. The leftover citric acid wakes up the palette enough to experience the full hop profile; however, unlike most high-IBU beers of late, the flavor is also fleeting. This shock and awe campaign of flavor subsides to a sweet and earthly note, thanks to the Belgian yeast strain. As the beer washes down your gullet, you are left with the strange sweet and bitter aftertaste common to nicer cold brew coffees.
Oh, you were looking for more illustrious notes, eh? Well, the general deep amber is somewhat reminiscent of the dark brown bottles we’ve come to know and love from such beers as Budweiser and Redd’s Apple Ale. The head is thick and will coat your glass long past your last drink.
Is this a beer I’d drink again? Absolutely.
Is this a beer I’d brew again? Obviously, as this is the second time I’ve made this recipe.
It’s a no-frills introduction to my style of drinking and brewing, and a certified classic in my book.
It’s obvious that Nick both heavily hopped this beer and dry hopped it. Four Horseman’s smell promises the IPA kick in the teeth with a Belgian kindness one might expect from reading his recipe. Grapefruit and other citrus are the most obvious outliers in the scent, with a sweetness that only Belgian yeast can deliver.
What a flavor bomb. This beer has a lot going on. The same sweetness on the nose translates directly the first moments following a sip. Realizing the vodka infusion, this makes sense. A medium grain build backs up this sweetness with a fair amount of body. Almost immediately hops make their way across the tongue – starting at sweet to a more bitter, complex finish on the back.
How it looks is very much in line with the style that Nick accomplished here. He should be proud. (coming from a clarity nerd like myself).
I’ll have another.