A Hop and a Sip to Fresh Ales, by Lucy Burningham (New York Times).
The debris, flecked with a resinous, yellow powder called lupulin, stuck in workers’ hair and eyelashes. Even more persistent was the aroma: a lemony, leafy, earthy scent that is precisely what brewers try to harness when brewing fresh-hop beers in autumn.
The simple pleasures of beering locally.
I'm older now, and simple beer pleasures are the most meaningful to me. They tend to be encountered locally. It is my aim to get unplugged and explore some of them, slowly and thoughtfully. I'd tell you where it's leading, except that I've no idea ... and that's the whole point of the journey: To find out.
Wednesday, October 21, 2009
All the fresh hop talk fit to print.
Thanks to Nora for pointing me to this fine exposition of the fresh hop/wet hop movement in American craft brewing.
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