Elysian Immortal IPA (on cask)

6.3% ABV / 42 IBU

Last week I had let my friend Brian borrow “Fermenting Revolution,” a great book that is generally about where beer and environmentalism intersect. He was itching to discuss some of the topics brought up in the book that pertained to his passions: fungi and organic farming. What better way to discuss it than over a cold, tasty beverage at our local pub?

We first headed for the Riff. We would have moved on quickly once we looked at the tap selection were it not for the bar being tended by Josh Simon, a talented local musician and all around great guy. Brian and I settled for a couple of Widmer Drifter Pale Ales (5.7% ABV / 42 IBUs) on draft. I do like that Widmer used some interesting hops (Alchemy, Summit, Nelson Sauvin and no Cascades), but the overall flavor leaves much to be desired. Hints of mandarin orange and the citrus-floral hop flavors are quickly pushed away by a combination of yeasty bread and hay, which to my mouth tastes like peanut shells (Brian disagreed.) Not my favorite ale, but makes do in a pinch.

We ventured forth in search of some proper craft beer and we headed towards Browne's Addition and the Elk Public House. Always great beer on draft, good kitchen, great bartending staff and the craic is wonderful. Brian and I chose wisely because as we saddled up to the bar we realized that, in their magnificence, they had Elysian’s The Immortal IPA on their cask system.

A quick lesson in the difference between casks and kegs: keg beer has been pasteurized and filtered and, although this allows for virtually no sediment in the beer, it must be force carbonated at the point of dispensing. True cask beer is defined as unfiltered and unpasteurized and going through a secondary fermentation within its storage container (the yeast remains alive) and is generally served at “cellar” temperature (not ice cold) without added carbonation. Traditionally served using a hand pump that operates an airtight piston chamber, cask ales tend to have a creamier mouthfeel and are more flavorful than an identical beer that has gone through the kegging process.

Having tasted the Immortal numerous times before both on tap and in the bottle, I felt I was sufficiently prepared to compare by memory. First obvious difference is that the head was much more of frothy foam than millions of tiny bubbles. The flavor was much more rounded, allowing the malts to be noticed without subduing the citrusy fresh hops and the mouthfeel was slippery and mild. Smoothing out the harsh characteristics inherent to even a well made IPA, casking has treated the Immortal well.

Thirsty Zymurgist Score: 45/50