Tag Archives: Amarillo

Micro-view: Rogue Northwestern Ale

An afternoon of beer! What a wonderful thought! Before I indulge in the consumption of a keg of beer some friends are organising, I thought I’d treat my palate to another bottle of Rogue.

I’d been putting this one off for a rainy day – literally, it’s been far to hot to appreciate beers with body – so today is the day.

It pours dark amber/red, with a fluffy brown head and thick lacing. The ale is far more turbid than the Orange Honey Ale I had the other day, and looks mighty more substantial.

A pleasant hint of sweet malt and caramel on the nose, and a touch of piny, fruity hops. Upon tasting, I was reminded of Cooper’s heavier beers, but the distinctive Pacman yeast that Rogue loves is there also. The taste is big resin-y hops (yep, there’s Amarillo in there) balanced with caramel and chocolate malt.

A lively carbonation keeps this big, flavoursome beer fresh and drinkable. A roasted malt bitterness lingers and urges you to take another sip.

At 6.2% alc, it makes for a great special release (not that it’s in limited supply, every Meijer, Walmart, and Kroger I’ve been to seem to stock it) and is definitely worth a try. I wouldn’t class it as sessionable, but it would go down a treat with food.

 

 

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Drink the Yellow Snow

Having put together a brew of my own containing a large amount of Amarillo hops, opening this yielded an instantly recognizable aroma. Pungent, a little sweet, but all hops, Amarillo doesn’t mess around. When I made my own Amarillo Pale Ale, I had added what I thought to be a moderate amount of hops and achieved something that I loved, but seemed far too strong in the eyes of the typical beer-lover. This batch from Oregon’s Rogue Brewing Co. is exactly what I have been planning on for my next brew.

The aroma hits you with the distinct resinous Amarillo force (which I love) with pine and sweet citrus, and the flavour follows suit with just enough malt to round it out. I can see it still being a bit too hoppy to be a sessionable for some, but I love it.

Very dry, very crisp, very hoppy and very flavoursome, I could still probably envisage this IPA being a bit stronger as the alcohol content is almost unnoticeable at 6.2%. Maybe a little more malt would be good, but either way it works for me.

A nice, interesting beer that is worth a try. If this was on tap, I would drain the keg. Very highly recommended!

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The AMPA01/CHST01 Fiasco

I love Amarillo hops, and in great quantities.

Last night I found myself in a difficult predicament; I had my chocolate stout and my Amarillo pale ready to bottle, but only enough bottles for one batch (and to be honest, I’d had to drink a fair way through my Ginger beer to free up enough bottles).

I had planned on bottling the Stout as it’s been on the ferment for almost 14 days now and was due. I was then going to fly sparge the Amarillo pale (AMPA) for a secondary ferment, as this brew was so full of hops that the bottom 5L was going to be unusable if I didn’t work something out.

I prepared all my bottling gear, and turned the tap on the stout, first into a glass, as I always taste before I bottle.
The stout had a good amount of everything in it: a healthy dose of Goldings for bitterness, a touch a Pacific Gem for the hint of fruit, a solid base of chocolate malt and an extra whack of lactose.
Upon tasting, I was pleasantly surprised. It was quite balanced, though next time I daresay I either reduce the amount of Goldings or its steep time. I could taste the chocolate, the bitter was nice and strong, and it was much fuller than my earlier brews have been.

Trouble was, the brew was absolutely full of sediment. There’s Coopers-style cloudy, but this was something else. I couldn’t bottle this until I’d sorted the sediment. So I changed my plan to allow time to sort the stout out. I’m going to have to pick up some finings and clear this up, then sparge and repeat if it isn’t clear enough. I have high hopes, as it tastes epic and wonderful (and should be a fine entry into the upcoming family homebrew comp).

Without anything further to be done with the stout, I turned to the AMPA. It was so damn hoppy it clogged up the valve of my bottler, so I had to pull out my trusty handheld tea-leaf sieve and manually strain to first couple of bottles. This pulled out a fair bit of hop content, and after that I was able to continue as normal. I also marked the manually sieved bottles for later comparison. Bottling went smoothly after that.

As I had anticipated the thick layer of difficult sediment at the bottom when I was first putting it all together, I had added a bit of extra liquor to extend the mix. Coming into bottling I had started to regret this, fearing that the beer would taste weak, and that the ABV wouldn’t be as high as I’d like. As soon as I tasted it however, my fears were forgotten, and I immediately pulled for another taste. The brew was magnificent! I could already taste the apricots, and strangely enough, a peppery spiciness. The alcohol content may not be super high, but I can see myself drinking a lot of these very quickly.

It was a pretty simple recipe: 75 grams of Amarillo hops that my girlfriend paid through the teeth for, some regular pale crystal malt, and coopers standard yeast. The ratios were taken from a recipe I pulled from a homebrew website somewhere, which I’ll post the link to if I can find it.

It should be ready to drink by mid-June, and I’ll get Tully (my accomplice on the New Zealand brewery pilgrimage I’ll be making in July) to post a scathing review of it.

Now I just have to sort this stout out.

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Latest Brew

Just put an Amarillo Pale Ale on to brew. I used a kit (I was shopping in a hurry) as a base, so went with the Coopers Australian Pale.
To boost up the spicy, hoppy flavour I’ve been loving American Pales for, I added three (25g) packs of Amarillo hops, another to be dry hopped later.
This will probably be the second hoppiest ale I’ll have made so far, second to the Dark ESB, which is going to need another month before it sees the light of day.
I also cooked in 500g of Sweet Light Malt, as with winter coming up, I don’t see the need to keep it dry.
Fermenting currently at 20 degrees Celsius, to be bottled in 9 days, secondary fermentation for a further 14 days, and matured until June.
I’m quite confident this one will be one of the beers I take to the family mid-year brewing comp.

Having just bottled the ESB, I’m really not sure how it’s going to turn out. A strong late bitterness from what I tried, gentle nose, but very subtle, dry flavour. Once carbonated I’m thinking it might be an easy drinking beer, but I’m really not sure what direction the flavour will take.

Finally, I picked up some chocolate malt today, which means I’m going to have to make another chocolate stout. Another, which I’m thinking may involve vanilla additives this time, either that or cinnamon. Thoughts? I would love to hear any suggestion brewers out there might have, and I know you’re a welcoming community!

Cheers,
Jourdan

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