Hop alternatives and solutions.....

....probably on all local brewers minds... The increase cost of Hops and Grain! I'm guessing some breweries will want to start brewing some Gruit's, Braggots and other Low Hop brews. As long as they don't all taste like one local Herb Ale which basically tastes like Mop Water that's had a Glade air freshener steeped in it! Nasty! I've forced myself to try this three times, thinking it'll get better..... It doesn't! Maybe it's just me? No, I've had some real decent gruit and herb beers over the past 25 years of beer appreciation!

Maybe a little definition is needed.....

Gruit: Alcoholic beverage made with Barley Malt and yeast, but bittered (sometimes flavored) with Herbs and spices. These were mostly made pre-hop usage.

Braggot: Alcoholic beverage made with Barley Malt, Honey and Yeast. Other herbs, spices and flavors can be added.

Low Hop Beers: Beers that are traditionally not brewed in the Northwest! ;-}

I'm thinking we might be seeing more low hops brews... What will the OVER HOPPED, HOP HEADS of the North West do??? I know, I know..... You and I like those Hops too....! Maybe it's time to expand your horizons? There are plenty of beers out there that DON'T have five tons of hops..... and guess what? They taste good too...

First, we need to start understanding the concept of balance vs. blatant. A lot of beers are just over the top hoppy in the Northwest..... Brewed with 2-5 times the amount of hops than their original British ancestries!

Second. Malt. Where's the malt? We'll be tasting a lot more malty characters in our beer. That's usually the stuff that produces the color in your glass..... ;-} Sometimes it can barely be tasted, but it's in there... Malt flavor comes a multitude of flavors and complex combinations..... Enjoy them and embrace them... !

I, for one, am trying looking forward to the some English Bitters, Best Bitters and other lower hoped and BALANCED brews. Maybe throw in some Scotch Ales and some low hopped lagers. A nice Dunkel, Vienna, low hopped Alt or maybe even a Rausch or Roggen! There's a beer your don't here about! I remember drinking some Roggen brews back in the 90's and on a trip to Germany, quite tasty.

According to the BJCP:

15D. Roggenbier (German Rye Beer)

Aroma: Light to moderate spicy rye aroma intermingled with light to moderate weizen yeast aromatics (spicy clove and fruity esters, either banana or citrus). Light noble hops are acceptable. Can have a somewhat acidic aroma from rye and yeast. No diacetyl.

Appearance: Light coppery-orange to very dark reddish or coppery-brown color. Large creamy off-white to tan head, quite dense and persistent (often thick and rocky). Cloudy, hazy appearance.

Flavor: Grainy, moderately-low to moderately-strong spicy rye flavor, often having a hearty flavor reminiscent of rye or pumpernickel bread. Medium to medium-low bitterness allows an initial malt sweetness (sometimes with a bit of caramel) to be tasted before yeast and rye character takes over. Low to moderate weizen yeast character (banana, clove, and sometimes citrus), although the balance can vary. Medium-dry, grainy finish with a tangy, lightly bitter (from rye) aftertaste. Low to moderate noble hop flavor acceptable, and can persist into aftertaste. No diacetyl.

So..... Lets' be ready to try something different! A 60 Schilling Scotch Ale, Wee Heavy, pint of Bitter, Gruit, Braggot, Vienna, Dunkel, Mild, Munich Helles, Dortmunder, Schwartz bier, South English Brown, Cream ale and lets not forget those low hopped Belgian beers that's finally gaining popularity..... I think we need more local breweries brewing up some of those Belgian brews too....;-}