Like pinwheel caps and Cosby sweaters, hops—the bitter flowers used to flavor some of your favorite beers—are forever going in and out of fashion. For a while, brewers couldn’t get enough of super-citrusy Centennial (found in beers like Stone Ruination and Bell’s Two-Hearted Ale), before being smitten by piney Simcoe. Then along came the white wine–like Nelson Sauvin and tropical Citra, which stole the hearts of brewers and beer lovers alike.
But craft brewers are a restless bunch. In their quest for novel flavors, they are forever seeking out new hops that they can use to transform familiar recipes, or use as building blocks for something entirely.
Curious about the eight of the hottest hops you’ll be hearing about in 2013? Check out my full story at First We Feast.
Heavens to Betsy, you know I love my bitter beers. Give me hops, or give me death! Well, don’t give me death. But lately, hoppy beers have begun displaying a most peculiar pigmentation: black. While this color usually signifies a beer as dark and menacing as Darth Vader, these bitter brews remain remarkably light and nimble, with just a lick of coffee, cocoa, roast and toast. I touch on this trend in my most recent Food Republic post. Curious? Drink it up! And welcome to the dark side.
Posted in Beer
Tagged Beer, Bitter, Black IPAs, Cascadian Dark Ale, Craft Beer, Deschutes, Food Republic, Hops, IPAs, Stone, Widmer
Photo: [paumelia], Flickr
In this week’s column, I turn my taste buds to Guinness Foreign Extra Stout, the hoppier, stronger, bittersweet version of classic Guinness. It’s like regular Guinness, but with a craft beer spin — and finally available in American for the first time since Prohibition. Curious? Check out the full review at Slashfood. Drink it up!