tag:blogger.com,1999:blog-21271644.post1432110930414318800..comments2023-11-02T07:13:53.064-07:00Comments on Beervana: How American IPAs EvolvedJeff Alworthhttp://www.blogger.com/profile/02930119177544342495noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-21271644.post-80173310351188710612016-03-09T08:46:45.647-08:002016-03-09T08:46:45.647-08:00Heady definitely had a precursor- the Bombay Grab ...Heady definitely had a precursor- the Bombay Grab IPA from the Vermont Pub and Brewery. It even uses the same yeast strain, Conan, which Kimmich used to grab by the barrel from the pub's brewery basement. This is of course the very yeast that others across the country have used to experiment and evolve their brews. And Greg Noonan's influence most definitely traveled across the country, Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-21271644.post-61281072940761001332016-03-07T17:03:57.332-08:002016-03-07T17:03:57.332-08:00Anon, I guess my point is this. Heady Topper debut...Anon, I guess my point is this. Heady Topper debuted in 2004. At the time, New England beers were still very much in the balanced, English-inspired mode. Then TEN YEARS later Bissell Brothers opened their doors. Maine Beer Co had Lunch out in 2011, which was one of these modern hoppy beers and would seem like a much more obvious precursor. But even that was many years after Heady debuted.<br /><Jeff Alworthhttps://www.blogger.com/profile/02930119177544342495noreply@blogger.comtag:blogger.com,1999:blog-21271644.post-14984165276683772032016-03-07T10:01:30.620-08:002016-03-07T10:01:30.620-08:00There are indeed Vermont influenced breweries in P...There are indeed Vermont influenced breweries in Portland, Maine. In fact, they've done quite well to expand the influence of the style. Bissell Brothers and Foundation have been making some serious rounds with their fruity haze bombs and are just as sought after in the beer heart of Vermont as anywhere else. If you've actually been to the other Portland in the past few years, you'd Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-21271644.post-8638951819384557182016-03-04T10:22:59.243-08:002016-03-04T10:22:59.243-08:00Cool article. Back in the early 2000s there seemed...Cool article. Back in the early 2000s there seemed to be two types of IPAs, the "east coast and midwest" C-40 bombs, and the perky and dank "west coast" styles. All of this stuff has splintered several ways since then, and Mark I think is onto it. <br /><br />The deviations aren't just lower bitterness, it's in using a British yeast strain (Boddington's strain ie Dr Willhttps://www.blogger.com/profile/13536996664143308379noreply@blogger.comtag:blogger.com,1999:blog-21271644.post-66071849881383657682016-03-03T08:12:46.721-08:002016-03-03T08:12:46.721-08:00Oh gosh, yes. Always doubt recollection. I've ...Oh gosh, yes. Always doubt recollection. I've got some folk on the track of CBC records now. Plus, interesting, a connection I need to follow up to early NE US highly hopped but lower alcohol ales. Need to see if the records from 20+ years ago still exist.Alanhttp://agoodbeerblog.comnoreply@blogger.comtag:blogger.com,1999:blog-21271644.post-34720504467979472512016-03-03T07:49:31.921-08:002016-03-03T07:49:31.921-08:00While not a Monolith, didn't the whole trend c...While not a Monolith, didn't the whole trend culminating with Heady Topper, Hill Farmstead, Trillium, Treehouse, Tired Hands, etc... start with Greg Noonan in Vermont in the 90s? Again, not all IPAs went that route, but this does seem distinct from, say, the West Coast breweries putting out IPAs (which seem to originate with Sierra Nevada as a model). I'm sure dry hopping and less Markhttp://beer.kaedrin.comnoreply@blogger.comtag:blogger.com,1999:blog-21271644.post-53578690830210183512016-03-02T14:04:05.556-08:002016-03-02T14:04:05.556-08:00To define American IPAs as one group is to define ...To define American IPAs as one group is to define them all as Miscellaneous. Surely most (if not all) "regions" have more exemplars than any esoteric style of pilsner or German amber. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-21271644.post-8374106871615101262016-03-02T11:44:23.786-08:002016-03-02T11:44:23.786-08:00I think a big part of the problem is the model wri...I think a big part of the problem is the model writers like this use is evolution. When you use a a term like that it suggests a few things -- discrete populations, little or no opportunity for movement of traits between species, a gradual, linear change of traits, and so on.<br /><br />A moment's reflection reveals that's a terrible model for beer. There is absolutely nothing to stop aAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-21271644.post-63038049413452789242016-03-02T08:37:44.054-08:002016-03-02T08:37:44.054-08:00Do you doubt the brewers' reports of how their...Do you doubt the brewers' reports of how their own processes evolved? Indeed, the CBC seminars are generally run by brewers, so aren't we talking about the same thing?Jeff Alworthhttps://www.blogger.com/profile/02930119177544342495noreply@blogger.comtag:blogger.com,1999:blog-21271644.post-38137975905615280862016-03-02T05:03:13.840-08:002016-03-02T05:03:13.840-08:00Wouldn't a review of the technical seminars at...Wouldn't a review of the technical seminars at CBC and regional equivalents over the last decade indicate a centralization of the trend making as opposed to the suggested simultaneous natural event?Alanhttp://agoodbeerblog.comnoreply@blogger.comtag:blogger.com,1999:blog-21271644.post-51334533831241801762016-03-01T13:32:05.525-08:002016-03-01T13:32:05.525-08:00Pete and Stan--thanks for adding texture to this p...Pete and Stan--thanks for adding texture to this piece. I suspect there's a whole vein to mine in the development of different hop strains in this narrative--particularly Citra and the super-flavor hops that came after (El Dorado, Mosaic, etc.).<br /><br />Thomas,<br />Yes, definitely. I call them "post-kettle" because the function is the same--steeping them in warm-but-not-boiling Jeff Alworthhttps://www.blogger.com/profile/02930119177544342495noreply@blogger.comtag:blogger.com,1999:blog-21271644.post-74146295731563653232016-03-01T10:46:59.897-08:002016-03-01T10:46:59.897-08:00For the record, Jason Perrault - the breeder who m...For the record, Jason Perrault - the breeder who made the crosses that resulted in Simcoe - gives credit to Weyerbacher (in Pennsylvania) as well as Russian River for promoting Simcoe.<br /><br />At the 2008 Craft Brewers Conference, when some discussion suggested that Simcoe might be abandoned, Dan Weirback tried to get a license to grow it himself.<br /><br />Credit where credit is due.Stan Hieronymushttps://www.blogger.com/profile/11423863209263153614noreply@blogger.comtag:blogger.com,1999:blog-21271644.post-77322472451386407432016-03-01T10:39:54.859-08:002016-03-01T10:39:54.859-08:00Any talk among your U.S. brewery sources about usi...Any talk among your U.S. brewery sources about using hopbacks — basically giant teapots— to impart hop aroma and flavor rather than bitterness?THOMAS CIZAUSKAShttps://www.blogger.com/profile/16485107199809830204noreply@blogger.comtag:blogger.com,1999:blog-21271644.post-90208127905527483242016-03-01T10:22:45.215-08:002016-03-01T10:22:45.215-08:00Regarding your comment on gale-force flavor bomb h...Regarding your comment on gale-force flavor bomb hops being unusable, there is the case of Simcoe. This is Patrick Smith of Loftus Ranches: <br /><br />We’ve been part of the hop breeding program for a long time, since the 1980s. A lot of the varieties we’re growing came out of the breeding program. In fact, we were the first to grow Simcoe. First field in 2002. It came out of the experimental Pete Dunlophttps://www.blogger.com/profile/17456380762400522665noreply@blogger.com