Saber Tooth Tiger—Imperial IPA
Reviews are done by Jim Matt, our Head Brewer, who is also a veteran FoBAB judge, GABF judge, and BJCP Master judge.
Saber Tooth Tiger, our prehistoric predator, is back into the wild. An Imperial IPA (8.9%, 95 IBU) with potent notes of papaya, mango and peach yet finishes with crisp clean citrus bitterness.
Malts: 2-row, Pilsner, Flaked Rye
Hops: Bravo, Simcoe, Amarillo, Citra
What’s the origin of Saber Tooth Tiger?
Our signature Double IPA packs a serious "bite" and we felt there was nothing more ferociously feline than the Saber Tooth Tiger.
How did the Imperial IPA style come to be?
Never being content to rest on just regular IPAs, Double IPAs evolved out of our “bigger is better” mentality in the brewing world. One of the pioneers in this realm was Russian River Brewery with Pliny the Elder, and many other breweries followed suit.
What are your notable characteristics of this beer?
Large amounts of aromatics (piney, resiny and apricot), a balanced and complex hop flavor as well as a dry finish.
What makes you want to drink this beer?
Those who love Double IPAs will find ours to be very bright and fresh, while remaining dry. Not over the top in ABV at 8.5%, you can still drink two and be (semi) functional, just don't drive!
Appearance: Medium gold with a slight haze from large amounts of dry hops. Thick white head with a little bit of lacing in the glass
Smell: High hop aroma that comes across initially as piney/resiny, follow by notes of apricot and ruby red grapefruit.
Taste: Very piney like the aroma that fades into a “juicy fruit” melange of flavors. Gives the impression of being sweet from all of the hop flavor, but finished decidedly dry and slightly spicy. High hop bitterness that isn't too coarse or lingering.
Mouthfeel: Medium body, medium carbonation, little alcohol warmth.
What foods would pair well with Saber Tooth Tiger?
I like this with chips or Mahi-Mahi with mango-habanero salsa.
Ideal glassware for Saber Tooth Tiger?
The 10-13 oz snifter is perfect for concentrating the aromatics.