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Beer Profile: Wasatch Apricot Hefeweizen

Profiled by Ken Carman for professorgoodales.net

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The nose is VERY promising in the bottle. Apricot with a hint of pit floats up with also some sweet. Wheat behind that in the glass: a hint of white bread. The sweet is almost honey like, as in Orange Blossom.

SRM almost 1, very hazy. Head faded fast, almost none with tiny white bubbles. That’s odd for a wheat beer. Tiny, tiny bubbles cling desperately to sides of the glass.

Mouthfeel is sweet wheat with a semi-full feel provided by pleasant, soothing, wheat proteins. Sweet lingers on the roof of mouth and back of palate.

Flavor: wheat and hint of apricot. Apricot is more in nose, less in mouthfeel and far less in taste, but it is there. Balance is about right: the taste also may have faded for this has been around for quite a while in my “to try” collection, so I can’t use the lessened against it. It’s bready, kind of sweet white bread-like with apricot pit following in that part of the taste: almost like they left apricots with some pit in the dough when baking white bread.

I am not a wheat beer fan, but have to give it a 4, especially since this is an old bottle. It is impressive, for what it is. A simple, very pleasant, quaff that deserves the 4.

82 in BA, 32 on RB with a 62 on style. A Park City, Utah brewpub, who also brews, bottles and serves Polygamy Porter.

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Welcome to the PGA beer rating system: one beer “Don’t bother.” Two: Eh, if someone gives it to you, drink. Three: very good, go ahead and seek it out, but be aware there is at least one problem. Four: seek it out. Five: pretty much “perfecto.”
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New York State: America’s Former Hop Capital

hopsTalk hops with the modern American brewer and the conversation will likely drift to the Pacific Northwest. The region boasts the perfect growing conditions for hops, so whether you’re in Cleveland or Albuquerque, you’re probably enjoying a beer brewed with hops from that area. According to the Hop Growers of America, in 2011, 100 percent of commercial hop production in the United States came out of Washington (78%), Oregon (14.5%) and Idaho (7.5%).

Flash back a century and that was not the case. Believe it or not, there was a time when Central New York ruled the hop industry. The state attained national leadership in hop production in 1849, and was selling over three million pounds annually by 1855.

Sadly, the Empire State lost its footing in the hops market when Prohibition slayed all things beer related in the country. A killer fungus in the early 20th century also played its own role in putting the nail in the coffin of New York’s hop industry.

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Genetically Engineered Yeast Yields More Than Beer

beer-news10

Genetic engineering and synthetic biology are making it easier to create everything from food ingredients to scents using unexpected sources.

That’s where genetically engineered yeast comes in. A recent article in the New York Times explored its larger implications and how companies like Amyris continue to push the scope of what engineered yeast can produce.

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Beer Profile: Straight to Ale’s Dark Planet

Courtesy beerpulse.com

Profiled by Ken Carman for professorgoodales.net


Not enough scores to score on RB or BA. Not listed on their site, but found on a FB page run by them…

Here is what the brewery says about this beer…

“Dark Planet is a rich, earthy, English style ale that checks in at 9% ABV. Deceptively smooth and complex with hints of caramel, molasses, and dark fruit, a great beer for the fall season.”

Big light tan head that fades fast: little pillow, more bubble/big rock head. The srm is probably 18 or so, brown ale-ish. Good clarity with very nice highlights: deep ruby-ish/garnet.

The nose is carmelized sweetness with slight hopping noticed: so background hard to tell.

Firm bitter in both the taste and the mouthfeel, but to be honest this beer fails with balance. I get the caramel, molasses (very slight, not as much fruit: maybe hint of plum, but there’s a balance problem here.) The abv hits you hard and competes way too much with the rest. Harsh on the roof of the mouth, and the palate, and on the Beer-Profile1-258x300
way down. Not undrinkable by any means, but it simply ruins what would be an otherwise incredible experience. Keep the abv but even more sweet grain, more likely less hops. Cut down on bitter, combines with harsh abv in slight problematic ways. Medium body that hangs in the mouth after swallow.

“Smooth?” Uh: NO.

Note: English ale? Where do they get English ale from? Well, if the abv was less it might be more “English,” but I’d have to have it that way to be sure. English ales I’ve had have always been more about balance than this. The hops are, perhaps, Fuggles-ish. I get some “earthy,” but way in the background.

Personally I’d take this into Scottish Heavy territory because it doesn’t quite work. But they have one of those already. Another solution, maybe the best is bring it to 7abv. There are no higher alcohols I can sense here, but even when not “higher,” too much for balance is problematic.

Great brewery, and I hate to do it, but a three. Needs work, guys.

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Welcome to the PGA beer rating system: one beer “Don’t bother.” Two: Eh, if someone gives it to you, drink. Three: very good, go ahead and seek it out, but be aware there is at least one problem. Four: seek it out. Five: pretty much “perfecto.”
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More Pour into Craft Beer Market, but it’s not a Bubble

Courtesy saltnews.wordpress.com
Courtesy saltnews.wordpress.com
As the beer industry descended on Denver for the Great American Beer Festival, signs of the craft beer boom were all around.

In attendance were more than 630 breweries, the lucky ones able to quickly snag a spot before registration closed in just an hour and 40 minutes. Hundreds more breweries were on the wait list.

The brewers in Denver represented just a portion of the more than 2,500 breweries operating in the United States—the most since Prohibition. What’s more, there are 1,500 other breweries in the planning stage.

With all the growth, many in the craft beer industry attending the festival frequently turned to the same question: How far can the craft boom go?

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Critics Slam Brewery’s Dallas Blonde Beer for Promoting “Rape Culture”

The Deep Ellum Brewing Co.’s Dallas Blonde beer says the drink ‘goes down easy.’

The Deep Ellum Brewing Co.’s Dallas Blonde beer says the drink ‘goes down easy.’

A Texas brewery has sparked outrage with an advertisement for its Dallas Blonde beer, which it says “goes down easy.”

Deep Ellum Brewing Co. is under fire for its controversial promo campaign to mark the alcoholic brew’s first birthday.

Critics say bosses are relying on “rape culture,” with the catchphrase and logo of a doll wearing a blond wig to sell the product.

Read more: http://www.nydailynews.com/news/national/critics-slam-dallas-blonde-beer-promoting-rape-culture-article-1.1492524#ixzz2iTk5cJXR
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MAP: America’s Favorite Beers by State

This is depressing… PGA

Courtesy examiner.com
Courtesy examiner.com

When it comes to beer, the northeast loves Sam Adams, Pennsylvania opts for its native Yuengling, and California picks Corona.

Blowfish, a “hangover cure” that promises relief after a night of heavy drinking, recently conducted a poll with AMP, a third-party research firm, to learn about people’s drinking habits across the U.S. The survey included 5,249 drinkers over the age of 21 from all 50 states and Washington, D.C.


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Hop Notes

 

Sip a beer, ale, stout or porter and after that first cool refreshing sensation the sweet grain flavors bloom and make good on the promises of the aromatics experienced just before you took that first sip. Then there is another flavor that can take a bit of looking for. Should you be sipping something called an India Pale Ale brewed in the United States or Canada you might find the roasted grain flavors hard to find, replaced by perhaps the flavor of grapefruit of lemon zest. If the India Pale Ale was brewed in the United Kingdom the flavors might resemble blackberry or a sharp mineral tang. Welcome to the world of hops.

Before I go any further let’s get two things understood to be indisputable information. First; the use of hops to flavor/preserve fermented malt beverages was first done by brewers in the Low Countries of the European Continent. Today this area is claimed by the Dutch and Luxemburgish. The second item is that a king of England did not decree the use of hops to be a capital crime. He simply imposed an onerous tax on the use of the herb. These two items of information can be verified by consulting the Royal Society of Chemists. I would be pleased to provide more sources for those interested in contesting the above.

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