It was brewed in collaboration with the Stone&Wood of Australia and We Are Beer out of the UK, putters on of the inimitable London Craft Beer Festival. Greg and Pat came down and we brewed up a nice hoppy lager by the name of Juan Morr! This is the second time brewing this style beer and since we’re collaborating with an Aussie brewery we decided to change the hops to exclusively Australian hops which include Vic Secret and Ella. We’ve kept the same yeast strain which is White Labs Mexican lager yeast and the malt bill consists of Simpsons extra pale malt, Munich, crystal light, and dextrin. Finest Basque water for an exceptional beer. 30 IBU. 4.6% abv.
Tasting notes on this beauty are as follows;
Appearance: Decent clarity (centrifuge). Slight golden hue. Nice carbonation and foam stability.
Aroma: Massive hit of tropical fruit, spruce, and pineapple. Smells like a dank IPA. Juan was dry hopped with Vic Secret which adds the pineapple/passionfruit notes. The Ella is pretty mild and offers a bit of noble characteristics.
Flavor: soft on the palate and mild bitterness. Smooth hop character and resin-like. Great mouth-feel for a session beer. Orange/mandarin mouth coating flavors after each sip.
Overall impression: Highly sessionable hoppy lager. Personally I feel it hits all the notes a beer like this should have. Juan is bright and hoppy with tropical notes of pineapple and passionfruit. Easy to drink and isn’t your typical boring lager beer. One of those beers that makes you want “Juan Morr”.
I’m on the fence about which lager I prefer. The Longball Larry Simcoe Lager or our latest Juan Morr release. The Larry was more fruity and berry-like while the Aussie hops are much more tropical and dank. It’s interesting to see how different these beers turned out as far as aroma goes.