lessons in patience, part 1

Point: when it comes to good beer, freshness counts for a lot.

Counterpoint: most homebrewers (myself included) “release” their beer before its peak. Continue reading

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a pint of ’12 Surly Wet

image courtesy mnbeer.com

About the time that the first pictures of fall steelhead get posted to social media sites, the year’s first wet-hopped beers start hitting the shelves. And, just a few days ahead of this natural phenomenon, I had my first pint of 2012 Wet.

While yammering on as part of a Better Beer Society panel on sour beers last week, I got to sit next to Spencer from Surly Brewing. Spencer told me in no uncertain terms that my obligation to the universe was to have some of this year’s Wet – Simcoe had returned, he said, from front to back, and (now I’m going to paraphrase almost 100%) that the hop profile was less “bam!” and more “whoa” than last year’s Columbus-forward version, and (now I’m done paraphrasing) that it was not to be missed.

After getting my arm twisted like that, I had a pint (on tap at the Republic, at least as of last Wednesday, citizens), and its sticky, piney dankness did not disappoint. I am haunted by dankness.

What fresh-hop beers have you had (or brewed) so far this season? Any standouts?