Uinta Brewing Company

Hop Nosh

Poured from a 12oz. bottle into a Harpoon tulip glass.

The color is a golden orange with a finger of foamy white head and some nice stringy lacing left on the glass.

The smell is citrus flavor all the way with some of that nice hoppy aroma. The nose is full of the slightly dank hops with some slight green grass aroma. Grapefruit is here but also tangerine and a touch of lemon.

The taste gets a tad bitter at first but then the citrus flavor comes and washes over the tongue pushing off the bitterness and letting some earthy, green grass flavor come in. There is tangerine in the flavor but not as pronounced as in the nose. There is a slight bready flavor in the background and there is also touch sweetness that last through the bitterness that comes back at the end.

This beer has a pretty drinkable feel and is medium bodied to give it enough of a feeling like this beer has substance but is still pretty light for the ABV.




(Uinta Brewing Company, Salt Lake City UT)

Very Good

This is one of the best black ipas I’ve had.[PN]

Here is how the brewer describes it:

“Dubhe was named after Utah’s Centennial Star, a star classified as a Red Giant. Dubhe, the star, appears orange in color, and is found at the top end of the big dipper’s spoon. The name “Dubhe” continues Uinta’s tradition of celebrating the great state of Utah, however, “Dubhe” is a fitting name for more than that reason: this beer is as black as the night sky and is brewed with an astronomical amount of hops.

Dubhe is comprised of five hop varieties, a hop profile bold enough to shine through the roasted, dark malt character of this beer. A citrusy hop aroma, achieved by dry hopping with a proprietary blend of extreme Northwest hops, balanced with notes of mild dark chocolate and a hint of sweet licorice. Smooth from start to finish, Dubhe’s layered flavor profile emerges with rich and rounded toasted malt flavors, and is followed by a lively hop bitterness. At over 5 pounds of hops per barrel, Dubhe is the most hop-laden beer Uinta has ever produced. This shinning new addition is brewed with hemp seed (A play on the name, perhaps?), and has a far-out ABV of 9.2%.”

Utah: Uinta Brewing "Labyrinth Black Ale"

“Sludgy,” was Chris’ initial reaction to the thick black ale, although he insisted that wasn’t a negative. Pouring it into the glass it really does have the appearance of motor oil. And true the name, you need to know what you are getting into when you open this bottle. This is not a brew for those that THINK they might like black ales. It is for those who KNOW they do. Not only is it a heavy, complex beer, but the ABV is 13.2% making it powerful as well. Because I enjoy beer that is like coffee, strong and black, I liked this brew. I’m just glad I didn’t have to try to make it through the bottle alone.

Baba Black Lager Mustard

Ready for a mustard that’ll kick your ass? Well I’ve got the recipe for you. It wasn’t until this morning (when I tried it for the first time) that I knew how spicy it was but whewwweee it’s pretty damn awesome. When deciding what beer to use, I picked the only thing in my beer fridge that wasn’t already assigned to another recipe: Baba Black Lager by Uinta Brewing Company. I was slightly weary of this choice and considered going out to get something else but then my laziness won and I figured it couldn’t turn out that bad. Why was I scared to use it? Because Baba has all kinds of malty and chocolate tones that I thought might throw off the flavor of the mustard. Luckily, everything turned out fine - better yet, it turned out great. The roasty malt flavors were a perfect addition to the spicy kick from the brown mustard seeds – and this is how Baba Black Lager Mustard was born.



1/3 cup yellow mustard seeds

6 tbsp brown mustard seeds

3 tbsp white wine vinegar

¾ cup Baba Black Lager

2 tsp salt


A coffee grinder can also double as a mustard seed grinder. First, grind the yellow mustard seeds for about 30 seconds until they turn into a fine powder (think espresso ground coffee).



Pour the mustard powder into a bowl. Next, put the brown mustard seeds into the grinder and pulse a few times just to break them up a bit.



Add the brown seeds to the bowl along with all of the other ingredients. 

IMPORTANT: The beer must be COLD when added to the bowl. There are special chemicals (called enzymes) in the mustard seeds that are activated by cold liquid.

Mix until well combined and then refrigerate overnight. In the morning, you can spread the Baba Black Lager Mustard on toast, add it to a recipe, or use it as a marinade!