Freshly Hopped Beers

We really like fresh hop beers now.  I'm a big fan myself because they are typically reminiscent of a IPA's hoppiness, but are generally more subdued without losing the flavor thanks to what we'd call 'wet-hopping' (adding the hops in when they are fresh; ie. not dried out).  We've had the Mirror Pond version and just recently we got a bottle of Deschutes' Hop Trip, as the name implies it is hoppy.  The picture on the label is a rendition of the trucks that haul the hops to their brewery nearby.  The Hop Trip's claim to fame is less than 4 hours from harvest to being a part of the brewing process.

How does it fare?  Quite well actually and it's a shame that these are only seasonal.  They also will very likely not age well, this is a beer that is most definitely best when had as fresh as possible.  We found it to have more of a malty flavor than FH Mirror Pond, more akin to a very hoppy amber ale.  Nice and dark color with a great smell off the head.  Layers of hops hit you from the smell, the taste, and the aftertaste.  Flavors of grapefuit are definitely there. Did I mention the hops?

Deschutes officially labels it as an American Pale Ale, 5.4% ABV, and a very low 38 IBUs.

Also... keep in mind that most IPAs are around 60 or 70 IBUs.  I will definitely try to pick up this beer the second it comes out next year, honestly I'd say it beats out pumpkin beers for harvest season.

- Nathan

Hop Trip website

New Belgium Brewing Fat Tire

Hey, Nathan here.  I just got hired at Manito Tap House on the South Hill in Spokane.

Hopefully I'll be able to get some unique insight on the backside of the house.

The last beer I had was a New Belgium Fat Tire and a Rogue Dead Guy Ale.  I've mentioned the New Belgium before and I really have nothing to say about it.  The fact is that I think it is a very neutral beer; I've heard people say "tastes  like beer" when they try something I give them (ensue my eye rolls), but I think it actually applies here.  It has a bit of hops upfront due to the Belgian influence (word is the brewmaster made the amber ale while on a trip in Belgium), however past that the malt flavors are there but they seem to fall flat into a lackluster aftertaste.  I've tried this beer many times and each time I get this feeling no matter how hard I try.

Fat Tire is definitely more in the session territory, but is a little heavier than say a Hef.  Then again, by American standards anything below 6% is often considered session.

So here it is, not a terribly interesting beer.  Not the strongest or lightest on the tongue, but if you're not sure what to get or recommend go for this.  Perfect by the pitcher, but I really do think there are better ambers or pale ales or witbiers (all comparable styles).

P.S. Dead Guy is perfect with Dubliner cheese, yum!

Here's an older picture I have of the New Belgium:

Deschutes Reserve Series

This is what I've managed to collect from Deschutes' Reserve Series:

• 2009 The Abyss
• 2011 Black Butte Porter (23rd Anniversary)
• 2011 The Stoic

The beer in the picture is The Stoic, it was EXCELLENT.  The others are being held onto for now.

Click to see full version!

Service Announcement

Hey, we just wanted to say that after some thinking we are going to try to post up a new blog post around by every Sunday, so posts will go up sometime between Friday and Sunday night.

The other change I want to make is updating the look of the site, at the moment it is really in place holder status.

Some ideas I have are beer by the budget, which would entail looking at some similar beers and their prices or availability to see what we think are some winners or more affordable brews, taking a look at any technical aspects of beers and making easy connections to enjoying a glass, also . . . blind tastings with friends.

Deschutes Tasting

There was a Deschutes brewery tasting hosted a few weeks back at Enoteca in Post Fall, ID.

Sampling included:

• Deschutes / Boulevard White IPA #2
• Mirror Pond Fresh Hopped Ale
• Inversion IPA
• Hop in the Dark
• Obsidian Stout
• The Stoic

We started off with the Boulevard Collaboration #2; a white IPA.  This particular beer actually has the same recipe as Deschutes' Conflux #2, but is brewed in Oregon whereas Collaboration  is brewed in the midwest. A white IPA could be described as a mash-up of a White Belgian Wheat and an India Pale Ale.

As you should be able to see in the picture, these are cloudy very pale beers.  Spice and the mellow wheat flavor match nicely with the light bitterness and floral finish of the hops.  Despite having exact copies of the recipes there was a distinctly different impression on the two.  Deschutes' brought a smoother, hoppier approach with the spice and hops leaving a lasting impression.  Boulevard had more of an upfront flavor, slightly more carbonated as well as being significantly cloudier and lighter in color.  Flavors on both were orange, coriander, citrus, and yeast.

Hops used were Bravo, Citra, Cascade, and Centennial.  Malt Profile: Pilsner, wheat, and oats.

8% ABV and a respectable 60 IBUs

As for the Mirror Pond Ale, it also shares a recipe.  Unchanged from the standard Mirror Pond, the hops are added to the brewing process within 24 hours.  Not only is the flavor surprisingly different, it also seems to change the fermentation with the regular having more (we were able to try them side by side).

We both thought the smell was both stronger and superior, offering up a "wetter" taste.  Sort of a dank plant-like or grassy flavor. Hard to describe, but it adds a lot of substance to the brew.

The Inversion IPA is great.  It is a more balanced IPA, with a high amount of hops without being overpowering.  A caramel malt taste up front is chased by the floral aspect from the hops.  This is an excellent IPA for someone looking to try IPAs that prefers darker beers or ambers.

Having Hop in the Dark again was fun, I just keep wanting to come back to it.  Sam said it's "coffee with full bodied in-your-face flavor>"

To top off the night, we sampled The Stoic.  A quadruple belgian ale.  These are made by brewing and barrel aging four different ales, then combining them before bottling.  The Stoic offers up a sweet and rich smell, thick (but not too thick) body, and a pinot noir and pomegranate flavor that rises to the top and lingers in the mouth.  Despite being 11% ABV there is no alchohol flavor to be had.  I thought it tasted like the holidays, particularly Thanksgiving.

Definitely one to drink slow and savor, this beer reminds me of drinking a barley wine.  Perhaps the easiest beer for a wine drinker to transition to?  Deep and inviting, pick up a bottle if you can find it.  Would likely age well.

What was our favorite?  I'd say Fresh Hopped Mirror Pond Pale Ale, we had a chance to have it on tap at a bar a week or so later and really liked it.  It's best I think around 45 degrees.

http://www.deschutesbrewery.com/

http://www.boulevard.com/

Beer and Cheese? Yes, please!

Hello! It's Sam on this post. I have a couple beers that I will be reviewing.

Nathan and I moved to a really really great neighborhood within trotting distance of some pretty awesome beer selections. We are near Manito Taphouse, The Hop Shop, Super1 Foods (Excellent selection and decent pricing) and Brews On Washington. We have yet to try The Hop Shop but we'll get there.

The Manito Taphouse has an amazing selection and after our misfortune of leaving the Up and Up in Bellingham and moving to the beer desolation that is Spokane Valley, we were happy to find a place such as this place. The two beers I tried there were:
1. Double Dead Guy Ale (Rogue Brewing- Newport, OR)
2. Bitter Root Porter (Bitter Root Brewing- Hamilton, MT)
I might also add that we drank both of those accompanied with yam chips (yes, YAM CHIPS) and a Gorgonzola cream dip that Rogue made. Cain I just say, AMAZING? Not only does Rogue make damn good beer but they make damn good cheese too. You may see us relocate to Portland if I have anything to do with it.
1. Double Dead Guy Ale was strong. Imagine Dead Guy Ale (if you've had it) with about three flavors. The first flavor was good ol' Dead Guy with a syrupy midtaste (I know it sounds disgusting but syrupy was the only way I can describe it) and a smooth finish. It is definitely not a beer to session, but if you're like me, it'll make you a cheap date. I was done pretty well right away. If you're my friend, you'll be on the floor watching top gun in 20 minutes. You know who you are. Would have again.
2. Bitter Root Porter- One of the most unique porters I've had in a while. I was expecting a porter like Black Butte Porter with some substance but it had the consistency of an amber or a red ale with the delicious smokiness of a porter. It was refreshing and delicious. Would have again... many times.
If you're ever in Spokane, I recommend you visit the Manito Taphouse. My only real complaint was that happy hour beer specials weren't as good as they could be. I am hoping that with time, it lowers in price.

Pumpkin Season

Hey, so I've been busy with moving and not having internet at home...  that tends to make posting hard.

Anyways, it's pumpkin season.  Fall is pretty awesome, winter beers come up soon after fall seasonals and rein in an era of amazing dark beer that lasts until spring.  My favorite fall seasonal has to be Red Ales, it is just so much fuller than an amber or something Hoptober (New Belgium; that is a pretty tasty ale though).  Not to mention that beautiful dark ruby that it pours.  One of the best reds that I've had is Elysian's Men's Room (which seems to be available year round), on the cheaper side of things is Pyramid's Juggernaut (only in the fall).

Anyways, I've been really wanting to try some pumpkin ale, but it's pretty scarce in Spokane for some reason.  I've seen a couple that I can pick up so it should be ok.

To subsitute I had a pretty sweet beer.  New Belgium's 1554, a "enlightened" black ale.  Interestingly enough this uses a lager yeast, proof that good beer doesn't have to be an ale only.  It weighs in at a nice 5.6% ABV with a silky, but not thick consistency.  Not much aroma to it, but the taste is full of a nice malty, but not an in-your-face roasted flavor you'll get in porters or stouts; follow this up tons of chocolate flavor and you have 1554.  Oh, did I mention that I had it with a slice of pumpkin pie?  The spicier the pie, the better.

I guess that wasn't really a short post.   Here's the site for more info on 1554