Just another reason to love science: They’ve discovered that adding hops to the beer after fermentation is apparently complete, can lead to some further fermentation process!
This news is more interesting, admittedly, for brewers and homebrewers (like myself) than it might be for the lay person but as a homebrewer, I might be able to use this information to plan how my beer might turn out or what might result because I’ve added hops to the beer in secondary.
I’m having Ferment‘s Czech Pilz, and this is a treat, because I don’t know this brewery! A chance to try something new on top of it all. Unfortunately, I am, once again, interrupting someone on their phone when I ask for their selection so I’ve retreated to a quiet space on the rail to appreciate this beer.
The flavors are all very clean; the finish almost the barest hint of hop bitterness on it. But what I really like is the way it feels: the Pilz has a denser viscosity to it that rolls across my tongue sweetly and gives me more to do than just pound it down.
So I look around Bailey’s to see the crowd. It’s pretty calm for a Saturday evening, and everyone seems to be relishing the rarity of it.
There are people of Asian descent in here, as well as Indian. The man I asked? Had a faintly Slavic accent when he replied. A black man and a white woman toast their glasses on my other side, an old sentimentality at play. The table of white folk nearby doesn’t bat an eyelash at anyone; the bartenders serve all of us the same. The couple wrapped up in each other’s words, the bearded dude with the glasses and the snow hat, me; we’re all immigrants too, people who arrived in the past to exist in the same space in the future.
We’re all even at the pub. We pay our money, we drink our drinks. We even converse with strangers, sometimes.
It’s not a bad world, just one that I’ve seen less and less of lately. Let’s create more of a better world, OK?
Today’s second pint goes to UNICEF.
A very cool recounting of how one of the biggest hop farms in Australia got started.
This is a picture I took of the setup for the Best In Show judging at my homebrew club’s competition, the Fall Classic.
I love being the steward for the Best In Show because it’s my only opportunity to really listen in on how judges judge. As head steward, I my real job is making sure all the other stewards can do their job, which means I’m not as involved on the ground floor, except for this part.
I was doing this all weekend, though, so I didn’t have an opportunity to get out to a pub and talk to someone. Instead it was all about service and learning from people who know a lot more about the technical aspects of beer than I do. And it was great!
Today’s second pint goes to the Multnomah County Library.
And for your Friday, the discovery of what might be the world’s oldest brewery! Sure, you can’t go and get a pint there anymore, but what’re you gonna do?