Figueroa Mountain Brewing Co. is based in Buellton, California, a small town about 40 miles northwest of Santa Barbara. Named for a nearby mountain, this rapidly growing brewery was launched in 2010 and is run by father/son team Jim and Jaime Ditenhofer. With intricate drawings inspired by Southern California adorning their bottles and taps, Figueroa Mountain strives to capture the spirit and flavors of its region.
We sampled three beers from 22 oz. bombers: Hoppy Poppy IPA, an American IPA; Hurricane Deck Double IPA, an Imperial IPA; and Davy Brown Ale, an American Brown Ale.
We logged our tasting notes for the Figueroa Mountain Brewing Co. beers we sampled, but if you've tried others, add your own in the comments!
Brewed with the addition of poppy seeds, the Hoppy Poppy IPA had a color that reminded us of orange rind or table varnish. A clear, filtered brew, Hoppy Poppy held a pillowy head. The aromas called to mind fruity orange zest with a tiny bit of hop resin. Hopped with Centennial, Cascade, and Simcoe hops, we all agreed that it was "California in a glass." Hoppy Poppy had a nice mouthfeel with flavors of multigrain bread and bitter citrus.
An imperial IPA, the Hurricane Deck Double IPA had a reddish hue that was described as "pushing amber", "tickled scarlet", and "candied orange rind." Hurricane Deck was clear and had strong head retention. An orange-zest aroma that recalled Cointreau was prevalent on the nose, as well as caramel and malty notes. Brewed with 3 1/2 pounds of hops per barrel, there was a prominent honey graham cracker flavor and a hint minerality on the finish.
Our final beer of the tasting was Davy Brown Ale, named after the colorful Santa Ynez Valley pioneer William 'Davy' Brown. Garnet-hued with good head retention, the color resembled French onion soup. The malty hazelnut and chocolate aromas reminded us of Nutella, Whopper candies, and Werther's caramels. With a smooth, dry mouthfeel, we tasted tobacco and hazelnuts in the Davy Brown Ale.
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