Harpoon ipa abv pint full#

Additionally, his work with Purity Vodka as their national brand ambassador has garnered him even more respect and credibility within the industry, and he regularly contributes to seminars and trainings sessions at cocktail events the world over. In addition to working closely on many of New York City's best cocktail programs, he has also consulted Las Ranitas, an eco-resort in Tulum, Mexico, as well as several other venues around the United States. With his active participation in the United States Bartenders Guild, New York Chapter (USBGNY) he has spent the past four years developing and solidifying relationships in the industry, affording him the opportunity to work with many of the most respected names in the business. His work has been featured in several magazines, and he recently wrote the cover story for Bar Business. Today, he is able to blend his educational training and passion by working as a spirits advocate and educator, consultant, brand ambassador and journalist. While developing his knack for identfying flavors on the plate he excelled when it came to working with spirits from distillation to the creation of cocktails. His passion, interest, and curious nature about food and spirits remained powerful influences. He then went on to graduate school at the University of California at Santa Cruz, where he earned his Masters in Education, as well as the credentials he needed to be an English teacher. Here he had the opportunity to work with and learn from world-renowned chef Cal Stamenov, and sommelier Mark Jensen, formerly of the Highlands Inn. It wasnâ€™t long, though, before he was recruited to open the Bernardus Lodge in Carmel Valley. He worked as a bartender through college at the award-winning Montrio in Monterey, CA. John went from dish washer, to busser, to waiter before finding his stride at the bar. Bitten by the hospitality bug in high school and continuing through college, he used his skills to move ahead when others may have thrown in the towel â€“ literally.

John Pomeroy is the epitome of balance â€“ in life and in his cocktails. But it’s available in selected markets through August, so if you live in the northeast United States, you should be able to get your hands on some.

Harpoon ipa abv pint full#

That’s a good thing.Īccording to the Harpoon website, Camp Wannamango made with mango purée, although the full recipe wasn’t revealed. In other words, if you handed one of these to your light-beer-loving uncle, you probably wouldn’t get any pushback. It’s crisp and refreshing, with just a touch of malt smoothness to balance the carbonation. That said, if you’re in search of exotics, be informed that this isn’t anything extraordinary it’s just a refreshing, enjoyable summer beer that you can enjoy on the beach, on the boat or at a cookout with friends and family. (In other words, this is not Bud Light Lime.) My first fear was that I would get a big burst of over-sweetened fruit, but instead the mango-meets-passion-fruit quality stayed in the background. I quickly noticed the minimal hop influence in the flavor and finish, and yet, as noted, the fruit isn’t overstated either. A thin and quickly dissipating white head gave way to a pleasant, if rather subtle, fruity aroma. I poured (from a 16-ounce can) my Camp Wannamango – even the name elicits summertime images – into a pint glass, and immediately noticed the clear, golden-copper color with plenty of carbonation.

It’s subtle and drinkable, and still tastes like beer. It’s a nice alternative summer brew that doesn’t veer into the category of being one of those corporate flavored beers. I recently had the opportunity to sample one, and came away a bit surprised and even impressed with the restraint shown by Harpoon’s brewers. In other words, it’s more fruity summer sipper than IPA spinoff. What’s different? First of all, it’s an American pale ale that actually leans toward being a blonde – at just 22 IBU and 5 percent alcohol, it’s darn near falls into the category of being a “session” beer, with a low alcohol punch paired with minimal bitterness and a light, crisp body. In keeping with that (new) tradition, Harpoon Brewery released a brew this spring that falls in the same ballpark, but isn’t quite the same: Harpoon Camp Wannamango. The notion of adding citrus fruits to IPAs to complement the existing citrus flavors supplied by the hops seemed to really take off last year and hasn’t seemed to slow down any in 2016, either. The citrus-infused IPAs have been out in force in recent years, with versions from Ballast Point, Schlafly, Samuel Adams and others.