It is so nice to have a Cicerone working at a small, local brewery. That way, when they say that a beer is sessionable, it actually is. I suppose that this means Category 12 is almost a serious local brewery. In my selfish opinion I feel there are some informal criteria to meet to be considered a serious craft brewery. There are five of them, feel free to comment if you think I am crazy. First, you must produce a noteworthy IPA. A black IPA could be substituted perhaps. Almost everyone has one, some are better than others. Second, you must make a high gravity beer that is worth cellaring. This can be a barley wine, stout or a weird Belgian thing. Third, you must do a unique cask once a year. It cannot be a dry-hopped-something-you-already-have-on-tap. Fourth, you must make something session strength that is quaffable. Finally, you must brew something with a unique yeast or something sour. How many local breweries meet all of these criteria? Most of them do, or are well on their way to fulfilling these criteria. Well, this is rather opinionated of me. This never happens. Anyways I digress.
This is the fifth release by the kids on Keating Cross. The previous releases were a pale ale and a Belgian dark. Both of which I tasted but forgot to review; I am such a slacker. The pale ale gets a 7 and the dark gets an 6. There was a weird aroma on the dark that threw me off. Still both were very tasty, I especially liked the pale. Lots of aroma and not too grassy. Again I digress, must be the lack of caffeine.
Insubordinate = 9/10
This brew is darn tasty. An unexpected nose hits you with abundant pine/cedar and grapefruit citrus. The gripping bitterness followed the nose, yet faded quickly to reveal a mix of bready, biscuit and caramel malts. A simple, yet very drinkable beer, which is what a session ale should be. Oh and under 5%ABV.
Aftertaste = +2
Alcohol Content +1 (low alcohol that doesn't taste weak)
Appearance +1 (nice art and reasonable description of flavour)
Glassware: What ever you have is fine. I did not include a photo of my glassware choice due to ummm technical difficulties.
Food Pairings: A sharp cheddar would pair nicely, maybe even a Stilton. There is a bit of spiciness, pine and citrus going on in this beer. Would enhance a cedar grilled salmon nicely or contrast a sweeter pasta dish with some citrus component. Try with tuna lemon pasta.