Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 9/13/84; site cadsys.UUCP Path: utzoo!watmath!clyde!burl!ulysses!mhuxr!mhuxj!mhuxt!houxm!vax135!cornell!uw-beaver!tektronix!hplabs!intelca!cadsys!bbaker From: bbaker@cadsys.UUCP (William Baker) Newsgroups: net.wines Subject: "Young" ales and west coast hop character Message-ID: <136@cadsys.UUCP> Date: Tue, 20-Aug-85 16:51:29 EDT Article-I.D.: cadsys.136 Posted: Tue Aug 20 16:51:29 1985 Date-Received: Sun, 25-Aug-85 05:30:36 EDT Distribution: net Organization: Intel, Santa Clara, Ca. Lines: 29 I've noticed something odd about a number of brews being produced by west coast boutique breweries. They all seem to have a certain taste in common. In my drinking in Seattle, Portland, and San Francisco, I have found this taste in almost all of the bitter-style ales produced by the small brewers in these cities. It is a sort of salty, hoppy taste that dominates the palate, but does not give itself away in the nose. I have found this characteristic taste with an amazing amount of uniformity in such new products as Pyramid Ale (Portland), Grant's Celtic (Seattle), and Foghorn Ale (San Francisco). This taste is similar to what Olympia used to taste like, so I'm wondering whether it is just the distinctive taste of Yakima hops, which Oly used to use a lot more of. On the other hand, it seems unlikely that a wide variety of breweries (I have found this taste in other boutique ales) would be using large amounts of Yakima hops. It seems like it must be a symptom of new brews because I have not tasted it in established American ales such as Ballantine's IPA, and certain not in Bass or other English bitters. It has gotten to the point where I am unwilling to try new boutique bitters because I am tired of paying for beer that I can't drink. The peculiarities of individual malt taste and nose are all lost because of this overpowerring alkaline hop character. Has anyone else noticed this? Bill Baker intelca!cadsys!bbaker