Hops Update 2009 Zeus

But there can be no end less Zeus rear his head, this a a tittilation of how large the 2nd year cones are>

BTW>> a recipe having "Mitchell Farms" hops soon will be brewed, we ain't no Yakima Valley (Mike), but we learned in one day! (See "Dirty Jobs" instant homebrewers classic episode "Vellum Maker"

I'd show off the Nugget and Sunbeam I finally was able to groom into existence this year but Army Worms got to the 1st 6feet (yeah naked vines!)

Hops Update 2009

Then finally we have my batch of homely Mt. Hood in a planter for new rhizomes from this year>

Hops Update 2009

The Mutation of what used to be a 2nd year Brewer's Gold from The Enabler, there's no way this stuff grows this much in 2 years. If you made it to the wedding, the first harvest went in to a vase at the bar where the devoured beer was being dispensed>

Hops Update 2009

And we continue on to The Enabler's batch of Willamette(in the background) and Cascade:

Hop Update 2009

At this time last year we were almost 3 months into the season, this is a pic of Jim's Mt. Hood that was donated by Joe, member of CABS, who has harvested 40 or so cones on a 1st year rhizome. Next year we'll have to teach him how to train better

Our Tastes-- DogFish Head Immort Ale

Closing in on the last DFH beer that I can run across my palate until Sam comes up with a new one is DFH's Immort Ale. Served up in a blush glass, Immort is stained cherry wood in color with a definite cloudiness is you remember to swirl the bottle. Good head retention for a beer of this abv, (11%), with an off white or cream color to it. The aroma of New England molasses, slight vanilla, heavy white oak and some touch of fruit (raisin, dark plums) and a burning to the nares of EtOH is matched only by the pyramid of taste... there's an astringency in the aftertaste (it hits me the most so I wrote it 1st), I couldn't quite put my finger on the breath out through the nose but it is definitely the peat-smoked malt, The Enabler picked up on the juniper berries, and the burning of the alcohol makes your eyes tweak. I can't imagine what the kcal count on this brew is, probably 500/bottle! There a little lattice clinging to the glass much like the film on my front teeth and the mouthfeel is full, the more you roll it around the bigger it seems to get (like a raw oyster for me).

Our Tastes-- Stoudt's Scarlet Lady Ale

Pouring a tarnished penny in color and admittedly I haven't had an ESB in a while, Scarlet Lady Ale is a good representative of the class. Nose on it is that of a malty bread that seems like it would be good for you. Made with Maris Otter, Carafa, and Caramel malts, bittered with Perle and aroma'd (if that's a word) with Willamette. Little to no head retention with it. 5%abv good with pig, oink> Overall impression is that I probably wouldn't buy it again, but I'd let someone give it to me.

Our Tastes-- Lost Coast Downtown Brown

Even though we're trying to finish the dog days, we're stopping to sling a little Lost Coast beer around. Downtown Brown is a light brown ale that has a wonderful aroma to it. According to John of the USA chapter, "it smells like an old girlfriend's nook", she must have been a light brown sweet nutty girl with a flat head? It has an even mouthfeel to it, with a medium brown color. Made with roasted and crystal malts it's a keeper, no info on abv.