77. Great Divide Hoss

We’re back to Great Divide yet again—Hoss is our sixth beer from Great Divide Brewing, and wise money bets says it won’t be our last. We had this with our dinner of roasted red pepper pasta with fresh tomato basil pesto we made from the fruits of our community garden plot. The red pepper pasta came from Pastafinity at the Second St. Market. Do note the sweet John Deer bowl as well—who doesn’t love tractors?

Hoss has a spicy rye nose with a bright, clear, and clean burnt sienna color, and an effervescent white head. Starting with a creamy soft and smooth malt front with richness that builds into a well-rounded spiciness from the rye, Hoss also has some crispness and a carbonation bite with a slight hop bitterness to round out the beer. It ends a bit dry and biscuity, and pretty clean; there are also some light raisin fruit notes mixed in with the malt closure. Another excellent offering from Great Divide—if this is their vision of an Oktoberfest/Harvest-style beer, then count me in—the spiciness pushes the beer’s flavor and complexity in interesting and enjoyable ways.

From Great Divide’s website: “Hoss is based on the Marzen lages of Germany. Rich, layered malt notes, with hints of cherry and dark fruits, dominate, while the unique addition of rye imparts a slightly earthy, spicy character. Hoss finishes crisp and dry, and its brilliant red-orange color is a toast to the late-summer sunsets that make the perfect backdrop for this beer.”

Um, don’t take this the wrong way, Great Divide, but the addition of rye ain’t that unique—the GABF medal you just won was in the rye category. Category equals not unique. Sorry to point out the obvious. Our meal was excellent, but not the best fit with the beer—the colors work nice, but all of the flavors didn’t quite marry.

ABV: 6.2%

(9/15/2009)