For those of you who aren’t all Facebook-connected, here is the link to last week’s article in the New York Times about Oregon fresh hop ales.
(Make sure you click on “more photos”, which follow Matt from the farm back to the brewhouse.)
This is a bit of a watershed moment for Oregon craft beer. Although we in Oregon didn’t trailblaze the fresh hop concept in the USA — Sierra Nevada did — we have taken a clear lead in pursuing it as a group. Fresh hop beers shine a light on our good fortune in being so close to the growers, along with, of course, our headlong embrace of humulus lupulus in our brews. But it’s more than that. Fresh hops beers are ephemeral and unpredictable, and we never really know how they’re going to turn out until we taste them. That experimental verve, that willingness to “go with it” and take some chances — I think that’s something that we’re all proud of here in Oregon, both the brewers and the fans. It’s one of the things that makes Oregon one of the world’s great places, and the world’s best place to be a brewer. Cheers, NYT, hope to see more of you in the future.