New business in Yakima,everybody jumping on the bandwagon.
I don’t know; but I’m with you, I’d rather have a flavorful beer than just bitter, kinda like chile that way “just hot” is inferior to spicy w/ flavor.
Drink British Beers, they don’t over hop.
Can’t stand them. Haven’t been to a microbrewery in eons because of it.
Dogfish Head in Delaware makes a 90 Minute IPA that is very hoppy, but the malt provides a good balance. It doesn’t overwhelm the palate the way some other aggressively hopped beers do.
Get the beer fans together with this and we may have solved the energy crisis:
http://www.freerepublic.com/focus/f-news/2958820/posts
Highly hopped beers, those over 45 -50 IBU are an acquired taste for sure.
I love a nice hoppy IPA and Imperial IPAs, I have certainly brewed enough of them.
To me, it’s a seasonal issue. When it is 105 degrees, like you, I enjoy a crisp low hopped lager. On the other hand, on a cold winter night, I do love a hoppy, malty beer.
Variety is the spice of life AND beer.
Cheers,
knewshound
Ping
OK, I'm a bit of a hop monster myself but the thing can be overdone. The really good ale is a balance of hops, perfectly toasted barley, hops, pure, untreated water, hops, a decent yeast that provides a breakdown of complex carbohydrates into a still-complex wort, hops, decent secondary fermentation under controlled conditions, hops, and hops. There should be hops as well.
There are a few misinformed souls who might disagree with my opinion in the matter - the Germans, for example. What the heck do the Germans know about beer? For them, though, there's the Alt style - many of the Oktoberfest beers are in this style. Not so much hops there, in the sense that spam, eggs, sausage and spam doesn't have so much spam in it. The Bock style - Dopplebock, especially, Helle Bock, not so much - is usually maltier although the alcohol will place you on your buttocks on the beer tent floor wondering how you got there.
I just finished a marvelous Imperial IPA, high gravity, lots of hops but not overly bitter because it's well-balanced. Alameda's Yellow Wolf. These days it helps to have a little fortification before reading FR threads, especially since last Tuesday. I can say, though, that I have never posted under the affluence of incaholic beverages. Officer.
Unlimited energy. Hotcha!
Agreed, most micro-brews are undrinkable to me.
Anybody have a recipe for domestic San Miguel (Philippines style, not Manila), pre-pasteurization? That was the absolutely best beer in the world!
I already have the directions for disposal of used San Migoo but thanks anyway.
I was saying exactly this to Mrs L this evening. Anyone can load hops into beer. While I like hops as much as anyone else I’m getting more than a bit tired of being slapped in the face with them.
Give me a nice smoky finish without all those hops and I’m a happy man.
I enjoy the hops overkill, as you call it. I don’t like sweet beers. If I want something sweet, I’ll drink a coke.
Pale Ales and IPAs have become very popular, they tend to be hoppy. But there’s still lagers, just gotta know what you’re looking for.
LONG LIVE HOPS! IPAs rule!
hehehehehe.... sorry, RB, but for me, this is the golden age of beer.
Have you been to the Aviator Brewery in Fuquay Varina? They serve beer on site...ALL of their beers. They have a stout variation that is aged in whiskey barrels. Nice and smooth.
I give them kudos for not reusing their mash...too many micro brewery’s do.