It’s lighter in color alright, but…the hoppiness is not there. It’s sweet, and I guess ought to be called a golden ale instead of a pale. I’m baffled by this, honestly; I dry hopped this beer with Chinook hops, which have a pretty high alpha unit (which means that they have high bitterness properties-at least, I think that’s what it means) and a really strong scent. That quality didn’t transfer to the nose however, and I have no idea why. The color being so light is also unexpected, but the cloudiness of the beer is expected; I forgot to buy Irish Moss on my last trip to the store. (That’s an agent that helps clarify beer.)
This beer also has a very thin head and doesn’t retain it for long. I get that satisfying burst of escaping CO2 when I open the beer, so I’ve done something right, but that the effervescence isn’t lasting seems to signal that I’ve done something not right. It’s possible that some of the higher temperatures Portland has seen affected fermentation. I’ve been told that sometimes the yeast will produce a sweeter flavor if fermented too warmly. I don’t think 66 degrees is too warm, but my basement is an uncontrolled area, so perhaps there have been fluxuations that have had an impact.
Now all that said, it’s a pretty good beer. It may not have turned out the way I’d thought it would, but it’s light, though not crisp, and easy drinking. As a summer beer I’m actually happy with how this came out, I just wish I knew more about how this occurred so it would be purposely duplicated. It’s possible that what happened is exactly what was supposed to happen, I just was unaware of my intent. Thankfully I’ve got some decent notes on this beer, so I’ll have to try it again.
One thing I can say for certain; it’ll get you drunk. I’ve had 2 and I’m crusing.