« on: July 14, 2010, 03:09:05 PM »
I loved it so much, I'm brewing the Widmer W10 recipe from BYO once again this weekend. I do add oak chips to the fermenter though.
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I will be makeing a trek from Michigan to Portland On the week of July 16th to 25th and touring the upper Oregon and lower Washington area.
Is anyone aware of hop farms giving tours during that week? I would love to visit acers and acers of hops, and maybe even see some of the equipment.
Any recommendations would be greatly appreciated!!!
I jumped on the bandwagon, and brewed one of the recipes from the current BYO. The W10 is a decent beer, and I had a black IPA from Iron Horse in Washington and it was great. Nice, oaky front end, with that great IPA bitterness.
Does it deserve it's on style? Who knows.
But, more and more breweries are marketing a Black IPA, or Cascadian Dark Ale. I think 21A even has one out now. And their Brew Free or Die is one of the best IPA's to be had.
For mine, I still have about two weeks before I know how good it is.
micsager, did you pitch @ 44F like Jamil does?
"Schwarzbier has been brewed since the middle ages"
Ok. I said I was relatively uninformed, but this much, I knew.
So schwarzbier is grandfathered in, even though the grounds for distinguishing it as a separate style are no longer acceptable and applicable to modern beers? Or is Black IPA only worthy of being its own style when it has been around for several centuries? I'm just curious on the thought behind how this type of thing gets decided.