Some times the craft beer industry really confuses me. Take the dank IPA trend for example. What is the real goal? Are brewers trying to create a beer that smells like a frat house on a Sunday morning?

The definition of dank is as follows: disagreeably damp, musty, and typically cold. Why would any one want to set damp and musty as a goal for a beer? That just sounds wrong.

From the Fremont Brewing website:

Sister is the most imperious of our Imperial Series and is inspired by our desire to thank Sisters everywhere. Without our Sisters, we would have never learned the finer points of emotional warfare, or the art of huffing and puffing, or snide remarking, how long to carry a grudge, or the true meaning of loyalty when one of us is hurt. This Sister is fittingly bitter and a little sweet but she will always be there for you…Because Sisters Matter. “Never Let An Angry Sister Comb Your Hair.” 

ABV: 8.5% IBU: MYOB SRM: N/A

Malts: 2-row, White Wheat, Vienna
Hops: Calypso, Mosaic, and Ekuanot with Amarillo extract.
Yeast: Unknown
Other Ingredients: None

Tasting Notes

• Color and Appearance
  • Straw
  • Clear
  • Moderate head retention
  • Medium carbonation
• Aroma
  • Pine, citrus
  • No malt aroma
  • Dank esters
• Flavor
  • Low alcohol
  • Pine, citrus, dank
  • Moderate hop bitterness
  • Light malt
• Mouth Feel
  • Low astringency
  • Drying body
  • Medium carbonation
  • Medium finish.

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Music:
Pacific Sun
Nicolai Heidlas
https://soundcloud.com/nicolai-heidlas/