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To help you unmask the full scope of our lupulin infusion enterprise, we identify all of the co-conspirators--Simcoe, Columbus, and Cascade. We don’t usually add more than three hops, as the timing of the additions can do more to the flavor and aroma than the variety. If you use too many, they’ll start averaging each other out, rather than creating highlights at the beginning, middle, and end of your sip. We were going for aromas described as currants, floral, and orange, with an earthy undertone. What do you taste this month?
The most popular American craft beer style. They range in ease of drinking (session) from easy to quite huge knock-you-out-of-your-chair flavor and alcohol. Hop flavor is medium to very high and should reflect an American or New World hop character, such as citrus, floral, pine, resinous, spicy, tropical fruit, stone fruit, berry, melon, etc. Medium-high to very high hop bitterness. Malt flavor should be low to medium-low and is generally clean and grainy-malty although some light caramel or toasty flavors are acceptable. Low yeast-derived fruitiness is acceptable but not required. Dry to medium-dry finish; residual sweetness should be low to none. The bitterness and hop flavor may linger into the aftertaste but should not be harsh. A very light, clean alcohol flavor may be noted in stronger versions. Maybe slightly sulfury, but most examples do not exhibit this character.