Aldo Baker sent me a link to this short guide to building your own kegerator out of a small refrigerator. I thought you might find it interesting – if I build my own I’ll document the process at Technically, Brewing. Sometime.
It has taken me a long time to write an article on hops for many reasons. I’m not going to tell you anything here that you can’t find or read about anywhere else, but there’s so much to this plant and about its use that no single source seems to capture it all. I think it answers most of the questions about hops that I originally had, plus some lesser-known trivia I found along the way.
Randy Mosher, in his book Tasting Beer, says to have patience when pouring to get good foam. His method described in the text usually goes past anyone’s level of patience while waiting for a beer (depending heavily upon the quality of the beer and the head retention). Given that, I present you with an astonishingly boring video of my pouring New Belgium’s Blue Paddle, a Pilsener I have evidently been unaware of until I found it in a sampler. I poured it according to Mr. Mosher’s directions in the book. No one typically wants to wait this long for a beer at home:
Blue Paddle is a decent Pilsener, but I’m comparing it to my memory of Pilsner Urquell and the likes of Stella Artois (a Belgian Pale Lager). There’s a bitterness that I’m looking for in this one but only finding smoothness and the slightest citrus note. It could be that my palate is wrecked tonight, making this little chat of ours moot. It is very drinkable though – 4.8% ABV and 33 IBU with that hint of citrus, perhaps lent by the Saaz, Liberty, and Target hops. From the bottle:
Blue Paddle Pilsener Lager crafted with malt-only brewing and noble hops, explores the boundaries where American Lagers seldom journey. Reflective of Europe’s finest Pilseners, BLUE PADDLE delivers a refreshing bitterness, vibrant finish, and a subtle but intricate depth of flavor.
If that’s all really there, my palate is certainly not detecting it tonight. It has a light sort of taste that now makes more sense after I’ve let it warm up a bit. Even then it still doesn’t have that smell of vomit that other beers of the same color possess. It’s clean all-around and, served cold, goes down the gullet with much haste.
Pick some up when you get the chance and try it – even if you have to buy the whole sampler. New Belgium is proud of what they make and rightly so; top quality beer is all I have ever had from Fort Collins (and soon Asheville, NC!).