Archive for October, 2009

The Ways Of The Old

Wednesday, October 28th, 2009

from theweeklybrew

Old_book_bindings_cropped

It seems whenever somone brings up barrel aging, smoked grains, or “real ale” these days they like to pretend they are tasting the flavors of old. They dream of heavy beers with smoky undertones and hints of vanilla and oak, poured from a cask with a slightly oxidized quality. They talk about how it’s the way beer has tasted for hundreds of years, and therefore is how real beer should taste. The reality is that this is our more modern view of what beer would have tasted like.

Technology is the thing you need to understand in order to paint an accurate picture of what a beer would taste like in, say Britain in the 1600’s. The technology available to people drove beer flavors much more then the flavor profiles that drive modern production.

First you start with the malt. Barley and other fermentables at the time didn’t benefit from the breeding we have today. Modern cereals for brewing benefit from an attempt to balance starches, proteins, growability, and other factors. Nowadays we treat our soils and irrigate our fields to help produce a consistent standard. Cereals prior to modern agriculture were inconsistent and could be either high or low protein and no one would really be the wiser. Once cereals were harvested, the ones destined for beer had to be malted. Then the process was inconsistent. Pour grains and water in tubs, soak, drain, germinate, then kiln. Our modern methods regulate temperatures, water, acrospyre length and all sorts of stuff to regiment germination and produce a greater variety of malts. Kilning also added a unique flavor to the beer. It wasn’t until the 1800’s that a new technology allowed grains to be tumbled in a rotating drum. In the 17th century grains were dried on screens or tiles over an open flame or coals creating an intense taste and smell that would probably be more reminiscent to the taste and smell of a campfire then a modern smoked beer. This kilning method also would produce inconsistent roasting of the grain.

Secondly you need to consider hops and yeast. Prior to the 11th century hops weren’t found in beers. By the 1600’s though hops had found their way into beers as a bittering agent. Early hops cultivation suffered similarly to early cereals. There were fewer varieties, inconsistent crops, and poor storage. Even into the 17th century gruit herbs still found their way into most beers. A beer of that time probably would not have any citrus hop flavors like we associate with American beers though. Yeast at the time also suffered from a lack of modernization. Yeast strains were generally regional and were obtained only from a brewer or baker. Breweries who had unique strains often guarded them. If you wanted to make a beer similar to one you tasted in Germany then you needed yeast from that brewery. No White Labs vials from a mail order catalogue.

Barrels in the 1600’s were the primary vessel for storage more so for their durability then their flavors. In the earliest days of brewing brewers would use caustic chemicals like lye or lime, and hot rocks to sanitize their barrels. Imagine the flavors those left in your beers. In Europe though some breweries made an art out of using unsanitized barrels loaded with microbes. These produced the famous sour ales which include Flanders Reds. During this time barrels were often used as long as they could hold beer. Over time and use barrels loose the flavors they are known to impart to beer. Non caustic sanitation didn’t happen until brewers started pitching their barrels by lining them with resin or wax. This made it possible to use barrels without any flavors being imparted, as well as creating a water and air tight environment that was easy to sanitize. In the end all beer was served in what modern drinkers call the “real ale” style. This process required tapping the keg with a tap, and creating a vent hole for air to equalize the pressure. Any beer not consumed soon after the tapping would oxidize and start spoiling due to microbial contact.

So knowing all this can we put together what a beer from the 1600’s tasted like? It would probably look cloudy with bits of yeast, coagulated protein, and vegetable matter. The taste would be similar to a campfire mixed with a malty beverage. There would be some strong herbal notes, perhaps some citrus if yarrow was used. Acetic acid would probably be present and detectable as well as non desirable esthers and other flavors from the yeasts due to improper fermentation temps. The lye used to clean the barrels would leave a salty flavor in the beer rather then vanilla and oak, and there would be a strong oxidation flavor if the cask had been tapped and not finished.

To be fair though lets fast forward a hundred years. Thanks to coke fired kilns malts are lighter and not smokey. Advances in agriculture are leading to more consistency in crop production. Beers from the 1700’s would have lighter colors. Herbal flavors will be less common also. While still suffering quality wise like the beers one hundred years before beer in the 18th century has seen improvements in brewing methods and equipment.

 Into the 1800’s, another hundred years later, and rotating drum roasters produce a consistent quality of malt. Hop and cereal production have seen huge advances in terms of verities grown for beer making. Brewers start pitching their barrels to create a water and air tight vessel that is easy to sanitize and wont impart wood flavors to the beer. Beer from this era begins to resemble modern craft beer in terms of clarity and consistency. Coagulated proteins and sourness are no longer common in beers. Pasteur has greatly added to mans knowledge of micro organisms and how they work. Beer during this time is still poured from the keg, but now by way of a beer engine pumping beer thanks to Joseph Bramah. 

Once you get to the 20th century you have draft beer, glass bottles become common, and the brewing process starts to become mechanized. Beer is lighter, advances in yeast culturing have produced more varieties of yeast. Oxidized beer from a barrel is now a thing of the past. Many of our more modern grains and hops were bred during this time. A beer that is smokey, acidic, or full of coagulated proteins is considered bad beer.

I think it’s fair to say “barrel aged/real ale/smoked” beer never tastes like it did in the old days. If it did, we probably wouldn’t drink it

Undue Influence

Monday, October 26th, 2009

ftc_seal

I tried not to head the words being whispered to me about the new FTC endorsement rules (it’s an interesting read), but I did. I have decided to excitedly embrace these new rules. Here’s a basic rundown of my thoughts on it.

Basically the new rules say if a blogger decides to comment on a product they received complementary then they need to disclose it. When I first read it I was all for it. Later though as I considered the implications on my writing I began to waver. After all, if I go to a bar where I’m friends with the bartender and get a comp drink am I supposed to disclose that when I talk about how great the bar is? The more I thought about it, the more I hated it. I even said something to this effect on Beervana when Jeff posted on it. After all, I consider myself smart enough to not try something just because a blog or review tells me it’s good. Others should be then. (Yet I still will use recommendations from brewing forums, go figure.)

Lately though I’ve been pondering whether or not I should full on love or hate these new rules (an email I received yesterday didn’t help me stay negative either). I can’t count the number of times I’ve tried a beer, thought it was horrible, logged on to see if others thought so too, and found a gushing review. You guys probably know the ones I’m talking about. They usually say something about how the brewery just sent them a new release to try. They’ll follow this with a basic taste description that focus’ on the beers highlights (but not it’s lowlights), and then end it with a positive endorsement of, “It’s a very drinkable beer.”

70%-80% of the time I read these reviews they’re of beers that may be drinkable, but really fall in the mediocre to ok category. The annoying part of this is that many of these bloggers don’t have the guts to say so. Are they honest? Yes, but they tend to sugar coat or skip over the bad parts. These well intentioned bloggers also tend to be what the ex DR Wort used to call “beer cheerleaders“. They will put their thumbs up on almost any beer that’s just better then average. If they get it free they even will leave out a few of the slightly more negative parts. After all, if a brewery I liked sent me a free beer to try I’d be honored. Heck, I know I’d be tempted to be more positive about the beer too. So all you bloggers please stop whining. I no longer care if your integrity will be questioned when you give a free beer a positive review. With the kinda beers that get positive reviews in our state someones credibility needs questioned.

As a side note the only free beer I recieve is when I drink with friends and they buy, or visit breweries and try samples. Since I don’t really review beers though I guess this doesn’t apply

Best Beer Places In Salem

Saturday, October 24th, 2009

capitol_kh_725061

I was thinking of compiling a list of the places in Salem with the best taps and bottle selections. The amount of good beer in Salem has been on the increase and I’m discovering that many bars I had once written off are now carrying craft beers (other then Widmer or Deschutes), and good craft beers at that. So, I’m asking you guys to help me out and let me know what your favorite bars and bottle shops are and why.

Here are the things I want to know

Good Beer

A Deschutes, Widmer, or Pyramid tap doesn’t count unless it’s either rotating, or unusual beers from those breweries Does the bar have dedicated taps to a specific brewery? What about for a specific style? Do all taps rotate or just a few? How many taps are there?

Atmosphere

To me atmosphere is a consideration that comes last. For most people however atmosphere is important.

Food

Does the bar serve Bar Grub (fries and the like)? Pub Grub perhaps (burgers, fish and chips, etc.)?

Prices

Any bar that serves shaker pints for much more then $4 is hard for me to go out of my way to visit, but it may not be for some

Bottle Selection

For a store to have a good beer selection it should meet 2 or more requirements from the list

Selection – a decent cross section  of different beers and brewers
Style Diversity– a bottle shop stocking 90% IPA’s and light lagers doesn’t have much diversity does it?
Imports– A great selection of Oregon and American beers is commendable, but there are other beers outside the US that are good
Uncommon Beers – A store that carries hard to find bottles of beer is already ahead of the game
Prices – Does a $10 bottle at one store cost $13 at another (looking at you World Market)?

Things Beer Geeks Like

Friday, October 23rd, 2009

from theweeklybrew

The Little Guy

Anyone starting to see a theme? The things I write about during the week seem to be what my Friday post is about.

The craft beer movement was started by little guys. Little guys who no one thought would ever succeed against the giants of the brewing industry. Then again the battle was never against the BMC brewers, but don’t try to tell a beer geek that. To beer geeks the ultimate brewer is the little guy. No matter how crappy the beer, no matter how long they stay in business, these little guys are the darlings of the beer world.

Every time a new brewery opens the beer bloggers in the area launch a series of posts about the new brewery. Once the word is out beer geeks make pilgrimages to try the new guys beers. If the beer is good then they will run about like it’s the second coming praising the brewer. If the beer is crappy then the beer geeks enter into a silent pact where the beer is not ridiculed for what it is, yet not praised. The beer geeks would rather ignore bad beer and pretend the little guy will succeed because he is little. After all little is good.

From time to time though a little guy gets in trouble with a big brewer, or the government. Of course when they do get into trouble it’s never the little guys fault. Therefor when the little guy gets in trouble the beer geeks rally their forces in support. Once a little guy becomes a darling of the beer world though he has an easy pass. As long as they continue to shell out decent beer they can market themselves as the brewer that stood up to big business. Sam Adams is a good case. In the 80’s they were the brewer who dared to take on big brewing. The publicity caused them to grow and grow. Now they’re in the top 5 for largest producer in the US. Still though because they stood up to the big guys they will always be little.

David vs Goliath??

Thursday, October 22nd, 2009

from theweeklybrew

Caravaggio

David asked the men standing near him, “What will be done for the man who kills this Philistine and removes this disgrace from Israel? Who is this uncircumcised Philistine that he should defy the armies of the living God?”
1 Samuel 17:26

In a nice little twist I wrote this post over a few days and finally finished it today whereupon I uploaded it. While doing some further reading on the Oregonians blog though I found out I am alas to late as Monster has dropped the issue publicly as of this week. It still remains to be seen if Rock Art will take off their David costume though.

Since September there has been a mass twitter campaign aimed at a boycott of Monster Energy Drinks.

On September 14, 2009 Rock Art Brewery received a cease and desist order over their beer called Vermonster. Hansen Beverages claims that Rock Arts use of Vermonster for a beer may negatively impact their beverage called Monster. More specifically the law firm representing Hansen’s feels this way. Within a month of receiving this letter Matt Nadeau had posted an interview online where he portrayed himself as a little guy living the American dream and being forced out of business by big bad corporations. Almost immediately twitter exploded with calls to boycott Monster and Nadeau became the new David, and darling, of the beer world.

So why am I posting on this? Because I’m tired of this David vs Goliath mentality in craft brewing. Is what happened to Matt wrong? Yes.  Is he going to go out of business if you buy Monster energy drinks? No. It was a cease and desist order people. Matt isn’t being sued for copyright infringement yet. Sadly it is common for companies to issue these orders in order to “protect” their brand. Heck, Anchor Brewing does it all the time when any brewery releases a beer with steam in the name. I don’t see a mass boycott of one of our own. All this has done is put Rock Art Brewing on the map and drive more business to Matt. Is Monster thinking twice about what happened? Yes, but have you guys really changed anything? Probably not. The great part is this isn’t even really over an energy drink. Apparently from the talk on the blogs Hansen wants to enter the beer market and use the Monster name to back their brew.

Now what if Hansen Beverages does sue? Well then boycott the hell out of em. Once Hansen makes that commitment to take the case to court they will have to keep appealing till Rock Art changes the name. If Nadeau decides to fight them in that instance then it will bankrupt him, and then it will be up to us to fight on his behalf. Until then though I suggest Matt take a look at working out a legal compromise with Hansen. Offer to retire the name at the end of this years run, or when current packaging runs out. Until there are more developments though I recommend all you boycotters take a chill pill. If you still need a reason to not drink Monster then how about because it tastes like crap? And next time you boycott do your research and boycott the company rather then a specific product, you’ll make a bigger impact that way.

The Barrel Aged/Dry Hopped Cop Out

Wednesday, October 21st, 2009

from theweeklybrew.com

liftarn_large_barrelI was just checking the list for the Holiday Ale Festival and it reminded me of something I’ve noticed cropping up at festivals all over the US. When I first noticed it I began calling it the barrel cop out, but I’ve decided dry hop falls under this too.

In Oregons beer market there is an expectation of breweries to constantly bring something new to our festivals. Breweries who bring the “something different” every year recieve more press from bloggers, beer reviewers, and beer magazines then the ones that show up with the same beer every year, regardless of quality. This should theoreticly create a system where brewers are constantly innovating, making one off festival batches, and trying to bring something new to the table. Instead we’re seeing variations on the same beers and hearing them hailed as innovative and new.

Look at some of these beers from the list for this years Holiday Ale Festival.

Dry Hopped Wassail
Bourban Barrel Arrogant Bastard
Papa Noel’s Oak Aged

We’ve somehow collectivly bought into this idea that barrel aging or dry hopping a beer not only makes that beer inffinatly better, but that it also makes a “new” and “unique” beer. I’ve made it no secret that I’m not a fan of the barrel aging craze. Don’t get me wrong, I’ve had some good barrel aged beers, but I’ve had more average ones. While there’s only 3 listed so far that meet my discription I have no doubt that those special tappings will include alot more.

I guess my gripe is that brewers should treat beer drinkers as more intelligent then a flock of sheep that follow obediantly behind them lapping up their beers. On the flip side beer drinkers need to be more discerning and not act like sheep praising every barrel aged and dry hopped beer that rolls out.

Winter Ale Tasting

Wednesday, October 21st, 2009

I just realized as I was writing this that Rachel has the cable for my digital camera, so as soon as I can get that I’ll toss up some pictures from this event.

Winter_Solstice

Last night was Salem Beer and Wines “Winter Ale Tasting”. Basically we were all supposed to get a six pack of our favorite winter ale and bring it for everyone to try. Despite the fact that there were 12 people we had only one repeat. Since I have avowed not to become another beer review blog I figured I’d just do a write up on the initial impressions others got. We started lowest alcohol first, rather then lightest flavor because we weren’t all familiar with the beers present. Also I think Dr Worts “tired palate” theory reared it’s head last night. People in the Northwest really are tired of the same pedestrian styles. Not to the extant the Dr asserts, but still.

Here’s the lineup we had (not in the order we drank them)

Monkey Face Porter, Pikes Place Auld Acquaintance, Blue Moon (not sure how it’s a winter ale still), Deschutes Jubelale, Alaska Winter, Samuel Smiths Winter Celebration, MacTarnahan’s Humbug’r, Fish Tale Winter Fish, Anderson Valley Winter Solstice, Buffalo Bills Pumpkin Ale, Overcast Espresso Stout, Delirium Noel, and I managed to sneak in some homebrew just to get some initial reactions from unbiased sources. While I understand this isn’t a list of impressive winter beers we stuck with what is available in bottles locally at this point.

Monkey Face

This beer was well received by most people there. The wine drinkers of the group smelt soy sauce and tasted burnt toast. Personally it tasted like a porter that needed more body to me.

Auld Acquaintance

This one also found me at odds with most of the group. While I wasn’t a fan I appreciated some of the flavors going on. Most of the group felt there wasn’t much flavor or aroma and gave it a thumbs down. We all agreed that with some more body behind it we would have gotten a better sense of the beer.

Blue Moon

I’m not sure how this one got in. Maybe it was the wintery picture on the label, who knows. Most of the group like blue moon since it’s a cheap drinkable beer. Even if I’m not a huge Blue Moon fan I have to say that when it came out it was the most well balanced beer of the group to that point, and I even enjoyed it.

Jubelale

The first, and one of only two beers, that had a noticeably strong hop flavor. Well received beer as it usually is in the northwest. The hops kinda woke everyone up from the tediousness of malty beer after malty beer.

Alaska Winter

I’m not a huge fan of Alaskas lineup of beers, but this one always finds it’s way into my fridge in the winter. It’s the only Alaska I drink. Not one person seemed to dislike this beer. Everyone loved the cherry notes and the people who had it for their first time all said that they would drink more of it.

Winter Celebration

I really wanted to like this beer. No matter how hard I tried though it went in the don’t buy again category. I think everyone else put it there too.

Humbug’r

This is the one where “tired palate” showed up. The group seemed split on wether we liked it. The general concensus seemed to be that it was a fairly generic porter and nothing special.

Winter Fish

This beer was dumped by several people. It was a big piney mess and some people were reminded of the smell of cat urine when they had this. Personally I think it was a poor choice of hops. I got the piney scent and taste, as well as some earthyness, but there was some underlying quality from the hops that managed to kill it. They went for a big, piney, bitter, in your face beer and struck out. Alan I think enjoyed this one.

Winter Solstice

This beer generated the most conversation. Anderson Valley says it’s supposed to remind you of a warm fire, snowflakes, and the like. Most of us were reminded of Easter though because this beer tasted dead on like malt balls. If everyone hadn’t agreed I would have thought that my tongue was playing tricks on me. Moe did an awesome job choosing her sixpack to bring.

Pumpkin Ale

This beer was better then I remember it tasting. The last time I had this there was an overwhelming taste of bananas that killed the beer for me. This time though it tasted like pumpkin pie spices throughout. Well received by everyone, but most people felt they couldn’t drink alot of it.

Overcast

This beer was well received by most of the group for the same reason it was well received on the beervana blog, it tastes like espresso through and through. I did find another person who was willing to join me in dissent. Thanks Brian for refusing the kool aid.

Noel

This was the highest alcohol and therefore the last beer opened. I think because it was saved till last it had gained almost a mythic feel when we opened it. The nose was wonderful, and people seemed to like it, but it fell short of our expectations.

The Homebrew Experiment

As I was packing up the beer I was bringing for the tasting I decided to sneak in a 4 pack of my heather and yarrow beer. After drinking so much of this stuff I’ve started to dislike it again. Also with mixed reviews from family and friends I had started to think that maybe this beer was a flop and I was just refusing to see that. Curious what some fresher palates would think I brought it along. It didn’t flop however and actually seemed to steal the show last night, and the 2 bottles that were unopened were quickly claimed when the night was over.

A Great Brewers Dinner

Sunday, October 18th, 2009

from theweeklybrew

Sadly I couldn’t make the Fort George Brewers Dinner at Venti’s, but I’ll see if I can get a review of it from Conrad (who helped out) or Jack (who hopefully got to go).

Instead I went to the Capitol Brewers “Brewers Dinner” where we honor the clubs best homebrewers and invite the local brewers to enjoy a meal with us. It ended up being a great night despite the foreboding weather. When I pulled up to Annette’s the sky had turned dark with clouds and the wind had picked up. But it’s Oregon, and rain is a fact of life. At least we were indoors and the rain decided not to pour like it did during that mornings schoolyard football game. Anyway the beer was awesome, and that’s the point of this post.

In total there were 6 or 7 kegs I believe, not to mention the sheer variety of bottles. There were several bottles of cider, Dick Blankenship brought his peach lambic that won him AHA Homebrewer of the Year this year (most amazing peach lambic I’ve had… Heck my favorite lambic yet for that matter), not to mention a keg or two and even an 8 year old Old Ale that we cracked open. Josh brought a keg of his stout, someone brought a blond, and I think there were two IPA’s and a pilsner as well. Jesse brought his chocolate stout, and these are just the beers I tried. There were many more that were probably note worthy though.

The professionals that showed up were Dennis (Brewer at Pale Horse) with a case or two of his new IPA Hop Dog. Jeff from Seven Brides and Hops2You was there. Also Mike from RAM brought several growlers including ZZHop and their oktoberfest, and Jen from Thompsons brought the winter warmer “Wookie” that she brewed with Scott, who also was a runner up for best homebrewer in the club award thing. The beer was enough to last several days, but everyone helped attempt to finish it all. Also another note is that there were a garbage bag each of tettenanger and perle hops for anyone to take what they wanted. Nothing better then hops, good beer, and some great conversations about beer.

Overall it was an awesome dinner and it showed that even if Salems brewers aren’t considered the worlds best that they are generous and love a good time.

Things Beer Geeks Like

Friday, October 16th, 2009

Hops

C’mon, you didn’t see this one coming?

To hear a beer geek tell it you wouldn’t think there were any other ingredients that contributed to a beers flavor other then hops. Nevermind that alot of European beers get their flavor from the yeast used. Nevermind that for a long time traditional beers used other herbs instead of hops. If it’s made for beer geeks, especially in this region, it will be over hopped. Whether they call themselves hop heads or conesuers they all seem to have a Passion for a flower that resembles a green pine cone.

Hops are a flower from a female vine from the Cannabaceae family, the same family as Marijuana. Hops are the primary bittering agent in beer, and can contribute to the flavor and aroma as well. For a long time American beer drinkers were hop deprived. The primary beers drunk on this continent contained little in the way of bitterness, or hop flavors. The craft beer scene has changed that and now beer geeks have become hop gluttons. This is part of what beer geeks feel separates them from the beer drinking masses, the love of the hop.

Beer geeks aren’t content to quietly enjoy the flower they idolise. They have created festivals to celebrate not only beers that are just souped up hop delivery devices, but also to celebrate the hop in all it’s incarnations. In Oregon alone we have hop festivals for all the cities that are major hop growers. We have festivals to celebrate fresh or wet hops. We also have an IPA festival as well. All of these dedicated to consuming mass amounts overhopped beverages.

Another thing beer geeks enjoy about hops is the smell. If you give a beer geek a hop chances are he will pulverise it by rubbing it between his hands and then sit there sniffing the thing like it’s a drug. They even have people take pictures of them doing this to show off later. But as with any addiction soon the high from sniffing hop cones isn’t enough anymore. Beer geeks at this stage start going on tours of hop fields. Soon after many start growing the vine in their backyards. If the beer geek is edgy enough they will even get a tattoo of a hop cone or a vine in order to show their passion.

Sadly for hop heads the tides seem to be changing for over hopped beers. Still though beer geeks will continue to celebrate this flower.

Grow Your Own

Thursday, October 15th, 2009

Apparently this is a series I’m starting. Remember though most of what I’m tossing out is theory that I’ve gained through research, and not first hand experience.

hopsHop Cultivars

As I stated in the first postof this series not all hops are created equal. Each hop cultivar has a unique set of properties depending on its chemical makeup. Cascade for example is a hop with citrus characters where as Northern Brewer has a pine like character. Also as I pointed out previously different cultivars produce different levels of bitterness due to alpha and beta acids. This can make choosing a cultivar a tough choice when weighing these options. To help I’ve taken the most common cultivars available to home growers and written a short description on each.

A quick google search on hop rhizomes produces some fairly consistent results in terms of availability, so while the list is far from complete It will give a basic rundown of varieties readily available.

Cascade

Probably the most popular hop for homegrowers and extremely common in homebrew recipes. This variety is a dual purpose hop and usually produces a high yield of cones with alpha acids ranging from 5%-7%. Cascade is fairly disease resistant but is prone to pests such as mites and aphids. The aroma is floral and citrus and the flavor is generally described as citrus. It is used primarily in heavily hopped American ales. Cones stored below freezing will generally degrade by half over a six month time period.

Chinook

Doesn’t grow well in moist climate. Chinook is a bittering hop with a alpha acid value between 11%-13%. Chinooks are fairly sturdy plants, but can be susceptible to spider mites. It is a sturdy cultivar and can produce abundant hops. It is generally described as having a spicy, piney aroma. Hops store well with only 15% degradation over 6 months at below freezing temps.

Fuggle

Fuggles grows well in damp climates, but excessively hot and dry ones can cause issues. An aroma hop with a moderate yield and alpha acids ranging 3%-5%. Often described as woody and fruity. This cultivar holds up well and isn’t especially susceptible to mildew or insects. A hop typically found in English ales.

Golding

Another English ale hop. Goldings usually are 4%-5% alpha acid and grow well in most climates. Strong resiny character and floral. Goldings are an aroma hop and produce a delicate cone that requires some care when handling. This cultivar is very sensitive to mildew and hop mosaic virus. Goldings can store well at below freezing temperatures.

Hallertau

A very sensitive German variety that is susceptible to a host of maladies. Hallertau is an aroma hop commonly found in traditional German lagers. It grows well in moister climates, and the difficulty it can have is offset by the availability of the hop commercially. Low to moderate yields. degrades about %50 in cold storage over 6 months

Mt Hood

Described as the American cousin of Hallertau. Mt Hood produces a higher yield and is less susceptible to health issues then Hallertau. This is offset by it being more pungent and a dual purpose hop with moderate alpha acids typically in the 5%-8% range. Experiences similar storeablility as the Hallertau. Use is similar to Hallertau.

Nugget

A bittering hop with a 12%-14% alpha acid range. Nugget is fairly robust, but is sensitive to spider mites. The aroma is described as very strong herbal. Yield is high and the hops store extremely well.

Saaz

Can be susceptible to virus under certain conditions, but grows well in cooler conditions. A noble hop with spicy aroma and an earthy flavor. Alpha acid range is 3%-4% and storability can be poor. Yield is also low to moderate. Great traditional hop for lagers.

Tettnang

Another great hop for lagers. Tettnang is similar in yield and storability to other German aroma hops. Tettnang is very susceptible to insects. It is herbal with some slight spicyness. Alpha acids are between 4%-5%.

Willamette

Very similar to Fuggle, but more susceptible to Verticillium wilt and powdery mildew. Moderate to high yields, moderate storability, and 4%-6% alpha acid. Willamette works well in English and American ales. It is often described as having a floral fruity aroma.