I've been hiking in a pair of low cut Keens. Been looking for something with more ankle support, but according to a friend who's gearing up to thru hike the AT next year, low cut and light weight are the trend. Big, bulky boots are out. I dunno...
***Le Tuesderp GMT***
- Thread starter Pesqueeb
- Start date
if you need ankle support, don't let trends sway you. All depends on what you're doing. I hike in both low cut and mid height hiking shoes, depending on what i'm doing. i have merrell's, 5.10's, and keens.
I tend to bomb through rough terrain. I do not take care where I step. I prefer to habe plenty of ankle support and toe protection. I do prefer light hikers for easier IMBA likw paths. Most of the trails I seek outvhere are steep and rocky.
My hiking shoes are actually worn pairs of my everyday, all day shoe, Keen Voyageur. I'm probably going to get a pair of the mids since I don't get blisters and my feet don't hurt. I hike on very rocky and rooty terrain with a 20L pack. Would be nice to have a dedicated pair that don't touch pavement, like having that one set of Minions...
I pick my lines through the rawks same way I did during DH race practice. I can scramble up some steep shit for sure and bounce down it as well.
Weird though, that I can't navigate a hallway without tagging a corner or bumping into something. But out on the trail, totally different.
IMBA like paths...nope.
Long ass day, up at 3am left the house at 4am. Hooked up the trailer and loaded the horse. We hit the road at 4:50am 330 miles later we rolled into the Los Angeles Equestrian Center. It took until 3:30 to get everything set up, the horse exercised, RV site and camper hooked up then dinner with my sister. Back to the Equestrian Center to feed the horse and fill water buckets. It's now 10 pm. Time to crash
BJCP says yes. 10%+ abv so 17.5 fits into the style.
How was it?
14C. Imperial IPA
Aroma: A prominent to intense hop aroma that can be derived from American, English and/or noble varieties (although a citrusy hop character is almost always present). Most versions are dry hopped and can have an additional resinous or grassy aroma, although this is not absolutely required. Some clean malty sweetness may be found in the background. Fruitiness, either from esters or hops, may also be detected in some versions, although a neutral fermentation character is typical. Some alcohol can usually be noted, but it should not have a "hot" character.
Appearance: Color ranges from golden amber to medium reddish copper; some versions can have an orange-ish tint. Should be clear, although unfiltered dry-hopped versions may be a bit hazy. Good head stand should persist.
Flavor: Hop flavor is strong and complex, and can reflect the use of American, English and/or noble hop varieties. High to absurdly high hop bitterness, although the malt backbone will generally support the strong hop character and provide the best balance. Malt flavor should be low to medium, and is generally clean and malty sweet although some caramel or toasty flavors are acceptable at low levels. No diacetyl. Low fruitiness is acceptable but not required. A long, lingering bitterness is usually present in the aftertaste but should not be harsh. Medium-dry to dry finish. A clean, smooth alcohol flavor is usually present. Oak is inappropriate in this style. Some sulfur may be present if sulfate water is used, but most examples do not exhibit this character.
Mouthfeel: Smooth, medium-light to medium-full body. No harsh hop-derived astringency, although moderate to medium-high carbonation can combine to render an overall dry sensation in the presence of malt sweetness. Smooth alcohol warming.
Overall Impression: An intensely hoppy, very strong pale ale without the big maltiness and/or deeper malt flavors of an American barleywine. Strongly hopped, but clean, lacking harshness, and a tribute to historical IPAs.
History: A recent American innovation reflecting the trend of American craft brewers "pushing the envelope" to satisfy the need of hop aficionados for increasingly intense products. Category may be stretched to cover historical and modern American stock ales that are stronger, hoppier ales without the malt intensity of barleywines. The adjective "Imperial" is arbitrary and simply implies a stronger version of an IPA; "double," "extra," "extreme," or any other variety of adjectives would be equally valid.
Comments: Bigger than either an English or American IPA in both alcohol strength and overall hop level (bittering and finish). Less malty, lower body, less rich and a greater overall hop intensity than an American Barleywine. Not necessarily as high in gravity/alcohol as a barleywine. A showcase for hops.
Ingredients: Pale ale malt (well-modified and suitable for single-temperature infusion mashing); can use a complex variety of hops (English, American, noble). American yeast that can give a clean or slightly fruity profile. Generally all-malt, but mashed at lower temperatures for high attenuation. Water character varies from soft to moderately sulfate.
Vital Statistics:
OG FG IBUs SRM ABV
1.075 - 1.090+ 1.012 - 1.020 60 - 100+ 8 - 15 7.5 - 10+%
Commercial Examples: Dogfish Head 90-minute IPA, Rogue I2PA, Stone Ruination IPA, Three Floyd's Dreadnaught, Russian River Pliny the Elder, Moylan's Moylander Double IPA. Stock ales include examples such as Stone Arrogant Bastard and Mendocino Eye of the Hawk.
Id try it.