Serving Temperature



Tidy this jumble up or, more than likely we'll all wind up in jail...those test tubes and the scale...just get them all outta here... He was alluding to the mind-boggling super-basic CO2 hop extraction hardware set up on the table in the lab opposite the brewhouse. Hop extracts are for the BIG brewers, he thought - reasonable just for messy unsatisfactory and scarcely tolerable mechanical lagers, not the unpretentious and rich craft beer made here. Yet, wrong he was. The New Brewer doesn't shun any potential data sources. For this situation, the pile of extracts will supplant the pile of hop vegetative material in the pot thus making cleaner hop flavors and forestalling the otherwise spinach-like wreck of a pot loaded with super-hopped wort from stopping up a siphon or more regrettable. The sexy nectar-like golden slime was directed intravenously to the wort pot and the holy observance was finished. Another pot of Hop Stoopid is indeed raised up and fermented on high.

  • Alcohol By Volume (ABV)
  • SRM Color Scale
    2 - 9
  • International Bitterness Units (IBUs)
  • Carbonation
    Medium to Fast Rising Bubbles
  • Clarity
    Chill haze
  • Color
    Straw to medium amber
Food Pairings
  • Cheese
    Stilton, Other Blues, Linburger
  • Entrée
    Indian, Mexican, And Cajun Dishes, Roasted And Grilled Meats, Salmon
  • Dessert
    Carrot Cake, Cheese Cake, Crème Brulée
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