Pizza Port Ripper English Pale Ale

Brewed by Pizza Port (San Clemente)
Style: English Pale Ale
San Clemente, California USA

On tap at PP Carlsbad. Slightly hazy orangeish yellow pour, white head. Malty, biscuits, fruit, pepper, and floral hops, slightly metallic. Decent pale ale.

On tap at Papago Brewing in Scottsdale, AZ. This is a brilliantly clear copper ale with ample near-white head. The nose is delicately floral, but I also got a significant off character that must have been from the age or storage of the beer. The flavor is great, with a full, round bitterness and a good amount of floral hop flavor. It is dry and fizzy, bitter and drinkable.

the ripper on tap at papago... slightly hazy orange-golden with a soft white head. there is a blanket of lace left on the glass as the head recedes. the nose has a note of fruit in it but i don’t know for sure which... malty sweetness, mild peppery spiciness and floral hops round it out. the flavor is rather unremarkable but i could probably drink on it all day... at least until i got bored. it is a little fruity with toffee, spice notes and a mildly bittered dry finish. medium body with a slick mouth feel. low carbonation makes it almost oily. it is dry, refreshing, uninspiring and good with pizza. 6/3/6/3/13/3.1

On tap at Papago. Pours a flat shade of amber with a beige head. Looks like a nut brown. Smells and tastes of toffee, toasted malts, hops, and black tea. The latter really makes this beer a chore to drink past the halfway mark.

Draught at GABF 2008. Clear amber - white head. fruity, wierd, flowery, honey, sulfo, peppery, malty sweetness, light hoppy, light bitterness, caramel, grainy.

On tap at PP CBad. Yellow amber color. Low aroma. Some bitternes. Some dishrag in the aroma. What causes the dishrag smell? I heard from a bar owner that it is dirty lines, but I heard from a brewer that is from brewing practices. I’m leaning toward the dirty line theory, as my dishrags are dirty and they smell like it.

Tasted at SDCF. Clear golden with a fizzy white head. Caramel and hops aroma. Nice clean caramel taste, bitter hops, and a smooth grainy taste.

On draft at The Taproom, in PB. Yes, English Pale Ale, that’s it, now it makes sense rather than an APA as it appeared to be classified on the ’specials’ board. Arrives in the glass a medium to dark amber with a creamy off-white head that leaves stringy lacing. Aroma is primarily of grainy and biscuity malts with floral hops. Flavor is dominant of toasty malts, with sharp and bitter herbal and floral hops. Medium body and prickly carbonation.