Fundamentals #50 – Pressure Drop A Million Filaments Sour Fruited IPA

Fundamentals London Matthew Curtis Pressure Drop Sour beer

As I type, it is June 12th. Outside, the rain is endless in its relentlessness. I have switched the heating on. This time last year we were basking in weeks of seemingly unstoppable summer heat. It would appear that we may be waiting a while for a season of similar magnitude.

However, while it may be dreich outside, my glass is filled to the brim with the all the radiance of what, supposedly, should be our warmest season: A Million Filaments, a sour IPA infused with blackberry, blackcurrant and lactose (it says milk sugar on the label but for the purposes of this review I shall call it by its true name) from Pressure Drop.

The sour, fruited IPA – often infused with lactose to balance acidity with sweetness – is the flavour of the month among the breweries who spend a lot of time on the internet. The style’s progenitor is arguably Hudson Valley Brewery, named after the valley in which its hometown of Beacon, in upper New York state, resides. Hudson Valley has taken the milkshake IPA concept pioneered by Pennsylvania’s Tired Hands, and twisted it in its own image, by adding fruit and the souring bacteria lactobacillus.

Despite these myriad layers, the sour IPA is not a beer of complexity. Instead it is a beer of joyfulness and gluggability – as is blissfully evident when you pour a can of A Million Filaments into a glass. Much like this review, it positively radiates with purpleness. It may be cold and miserable outside but I feel like I’m receiving warmth from the colour of this beer alone.

On tasting, there’s quite a lot of flavour to tie together, initially it’s soft and pillowy, not unlike a New England-style IPA. The fruit comes next, waves of sweet blackberry and tart blackcurrant, neatly tied together with a hit of sugary sweetness from the lactose – sorry, milk sugar – which make it taste like eating a cake. Finally, your palate is met with a short, sharp, prick of acidity, instantly dispelling the sweetness and priming you for another sip. It’s a weird trip, but somehow it just works.

Honestly, being relatively new to the style I wasn’t sure I would actually like it. But if you put your biases in your pocket and just accept this style of beer for what it is – a shit ton of fun – then, like me, you’ll find it highly enjoyable too.

Matthew Curtis is a writer, photographer and editor of Pellicle Magazine. Follow him on Twitter and Instagram @totalcurtis and @pelliclemag. Pick up a can of Pressure Drop’s A MIllion Filaments online or in-store. and be first to read Matt’s columns when you sign up to our All Killer No Filler beer subscription box - along with Claire Bullen’s recipe and pairings, plus in-depth tasting notes, they’re included in every box…


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