This is the closest convergence of wine and beer; perhaps I should explain. Wine makers talk about terroir and vintages. So and so wine had a great year because the grapes had ample sun in mid July with humidity that was perfect for this grape variety to flourish. Conversely, vintners can also blame a lackluster wine on weather adversely affecting the grapes. Most beers cannot make this claim. Many of the variables in beer making are constant. Malts are very consistent in flavour and colouring. Hop flavour profiles are fairly predictable. I'm sure at least one brewer is scoffing at my previous two sentences.
With fresh/wet hopped beers their is no luxury of making a test batch or receiving acid analysis. It is simply: pick, brew and pray. Home brewers and professionals are in the same situation for once. I find it exciting to sample each yearly release of a fresh hopped beer. Is this year better than last year? Is it hoppier, any new flavours? Cork dorks have their Beaujolais nouveau; we have our fresh hopped beers.
Sartori Harvest 2012 = 9/10
Deeply juicy and intense is the only way to describe this multi-citrus nose. There might be a bit of flora and composting earth in there also (think mushroom caps). Each strikingly astringent sip warms your navel. I'm sure there are Mike's malts in there somewhere, perhaps it is hidden behind the wall of peppery and oily citrus hops. It is oddly not as bitter as the nose would suggest. Must be big IBU's because the linger is long with a slight numbness of the tongue. Well done! Get it soon; actually it might already be sold out.
Alcohol Content +1 7%