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Old 02-02-2014, 01:12 PM   #21
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My Cougar Country IPA used 8.3ozs of hops,& was partial mash besides. That one turned out great,but is expensive to reproduce. Then my Moari IPA with all NZ hops,pale ales...I started brewing porters & stouts for the holidays this year. Thinking of doing a red ale next for Birthday bbq the end of March. I love hoppy ales,IPA's in particular. But sometimes you get burned out on them & brew something balanced or malty.



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Old 02-02-2014, 01:35 PM   #22
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I agree, but that door swings both ways. I have two kegs and typically keep one hoppy beer and one malty beer on tap. It just depends what I have a taste for, and there are times I don't want hop dominated beer (just like there are times I do).

And as others have said, you're seeing more hoppy versions of other styles, which does satisfy me quite nicely.

Although, very dry west coast style IPA seem odd sometimes. They're trying to showcase the hops so badly that the 'beer' is just a vessel or delivery system for the hops. You might as well make a hop tea... add some vodka if you need a kick.



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Old 02-02-2014, 01:51 PM   #23
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Early on in my brewing hobby, I made hoppy beers all the time and got tired of them pretty quickly. Now I try to space hoppy batches out so they remain kinda special.

In the meantime, I love malty beers - beers with nothing but a small hop addition at 60, like a roasty stout with some EKG at 60, or dry SMASHes with a 35ish IBU of hops at 60.

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Old 02-02-2014, 02:00 PM   #24
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Even the west coast pale ales are a little weird to me. Like Deschute's NorthWest pale ale. Nice amber orange color,but the cascade hops at the end gets muddled with this dark,dry flavor hit right on top of it. Too many things at once,imo. Good,but a bit strange.

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Old 02-02-2014, 02:24 PM   #25
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I think I'm having a lupulin threshold shift. again. while I believe anytime is the perfect time for a tongue splitting IIPA Extreme (hello summer time!!!), I've been kinda craving something malty enough that I can open a bottle on a roof, lay it on its' side, & have time to run down with an empty glass and catch the pour from behind my back.

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Old 02-02-2014, 08:29 PM   #26
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Quote:
Originally Posted by drainbamage View Post
Occasionally been there, but never for very long.
This. I'll get burnt out for a week or so on the hops, but I am right back in them like a crack addict.
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Old 02-02-2014, 09:00 PM   #27
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Back in the early '70s we didn't have much hop knowledge, a few rumors and wive's tales (actual tail once in a while) but not much hop experience so we did malt. Man, we did malt again then more than that. Even today I get malt cringes from time to time including a few of my own recipes. Hops are far easier to use and enjoy than the old extract malt I used to use. I mean that they are easier to apply and moderate to get wonderful results. A couple buckets of Blue Ribbon, not so much.

No particular point being made, just remembering the way it was.



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