![]() ![]() “We wanted to make a true collaboration beer so we asked each other ‘What do you do best?’ I love Moksa’s Hazy IPAs, and we had never made one so we decided the time was right,” said Charles Porter, brewmaster and co-founder at Little Beast. Moksa co-founder and brewer Cory Meyer came to Portland to help Little Beast brew the beer, which ended up tapping out at 6.5 pounds of hops per barrel and 8.9% ABV. The beer is a collaboration with Moksa Brewing from Rocklin, California. Wild Island represents both Little Beast’s first Hazy IPA beer release, as well as the brewery’s first canned offering. Both beers will be released at the Little Beast Beer Garden in Southeast Portland on March 6th at 5pm in limited package and draft. Portland, OR– Little Beast Brewing announced today the upcoming release of Wild Island Hazy Brett Double IPA and a wildcrafted mixed-culture ale called Rhūs Jūs. In the end, Tipo had nothing to do with the ‘German bomb,’ but it was in searching for the idea of Jever that I found the hidden doors and hop treasures that led me to Tipo.Image of Rhus Jus courtesy of Little Beast Brewing It was so good! Years later, while trying to brew a Jever of my own, I found my way to that sort of a pils, that ‘something’ I called Tipopils. I felt like I was being tested, like if that bitterness would trial me for the admittance to a new world, the one of ‘real beer.’ Beer with plenty of character, bold and tasty. It was hard, but every time I found it, it was simultaneously a joy and a shock. At the time I was traveling to Germany and I would always try to spot a place that had Jever on tap or in bottles. ![]() The one that, approximately 30 years ago, first made me experience the hop punch! I still remember that feeling of dry, sharp bitterness, suspended into a mellow flow of caressing malt sweetness and texture. There’s one, though, that influenced my life. LEARN MORE: HERE Pivovar Kout na Sumave Koutska 12 Mary is an exquisite little offering: delicately balancing floral and subtly spicy hops with crisp, vaguely doughy malt, and with the soft mouthfeel you expect from his works despite being dry and smooth.” - Brett Taylor, partner and head brewer at Wild East Brewing Company But what separates the best from the rest is process and water chemistry. ![]() There are only so many ways to combine continental Pils malt, noble hops and one of a handful of yeast strains. You almost have to talk about pilsner in the abstract, because, even when done unspectacularly, they exhibit similar characteristics. It was there I first encountered Mary, the perfect intersection between the balance you can bet your life on from a Hill Farmstead beer, and the archetype of a craft pilsner. We drove the next day across the state, ultimately to Portland, Maine, and stopped at Hill Farmstead along the way. “Five years ago, I graduated from brewing school and my future wife drove up to meet me in Middlebury, Vermont. Did your favorite make the list?Įditor’s Note: Some responses have been edited for clarity and length. We asked 20 beer makers to share the one pilsner that holds a special place in their heart, and their glass. Ask a brewer what they’re drinking after a shift, or what they’re sipping on while working an event, and you’ll likely get this response (and proudly): crisp, clean pils. It’s also because pilsners are delicious and refreshing, and low in alcohol, making it an ideal beverage of choice in many situations. No doubt, part of the pilsner’s admiration among beer makers around the world is the challenge in creating a memorable one it’s a true measure of brewing greatness. “It’s true what some people say: there aren’t any strong flavors to hide behind, and your process has to be on point. Suarez is known for producing excellent pilsners, like Palatine and Qualify. “It’s hard to brew a subtle beer that comes across as tasty, complex and ripe with texture,” Dan Suarez, the owner and brewer of Suarez Family Brewery, told PUNCH in 2016. ![]() The style’s simplicity and lack of fuss leaves little room for even the slightest flaw. Many will agree: A good pilsner, with its brisk, subtle flavors and crisp, snappy bitterness, is a difficult to make exercise in technique and precision. Brewers have a deep appreciation for Pilsners. ![]()
0 Comments
Leave a Reply. |