Transferred last weeks fresh hop ale to secondary while brewing an IPA yesterday. The fresh hop ale has a nice malt back bone with a hoppy nose and flavor. The Vermont grown hop flavor is pine-y and herbal. Really, the flavors of the hops in this ale are truly unique to the small cluster climbing up the side of a house in Essex, Vermont. Terroir is what is being tasted. The beer provides a sense of time and place and that's what Burlington Beer Co. is striving to brew. I had no idea what the hops were going to taste like and it's fun exploring new flavors. Just like Almanac Beer Co. states, "Beer is Agriculture".
Onto yesterday's batch of India Pale Ale. Basically brewing the same recipe I served in April at Burlington Beer Co.'s first tasting event. I also entered the beer served at the tasting event into the 2012 National Home Brew Competition and here is the score and review.
Grist bill of Pale malt, Vienna malt, Victory malt, flaked barley, and Honey malt. I substituted the Munich malt from the recipe to Vienna malt because I have a crush on Vienna malt right now and dropped the caramunich all together. Bitter (:60) and flavor (:20) hop additions was an experimental hop variety HBC-342. The end of boil, aroma, and flavor hop addition (:1) was equal parts whole leaf Centennial and Cascade hops. The wort was knocked out onto the fresh hop ale yeast cake at sixty eight degrees Fahrenheit and visually started fermenting within half an hour. Set point on the fermentation chamber is sixty five degrees Fahrenheit to keep esters (fruity yeast flavors) at bay.
Here's a picture of a barn foundation restoration taking place down the street from the pilot brewery that I think looks pretty cool. Have a good day!