I know it’s winter and the shelves are well stocked with barleywines, stouts, huge porters, wood aged delights and Irish style ales for St. Patrick’s day, but I want to discuss pale ales. My reasoning is sound, as before you know it that yellow orb in the sky will once again shine and release Cleveland from winter's fiercely cold grip. With spring comes the release of new hop-centered beers and – for many beer fans – more of a desire to drink them. Before I dive into three new alpha acid–rich beers, let us discuss the finer points of the styles.
Pale ales are of English origin, as are their big brothers, India pale ales. The usage of hops in beer dates back to the 11th century when their antimicrobial effects, as well as their flavor and aroma contributions were realized. The story has been told many times, but for those that haven’t heard it: When the British had troops stationed in India during the late 1700s, they would export beers that were very well hopped as to preserve the brew during the voyage around Cape Horn, all the way to India. And so the style of India pale ale was born.
Beneath the petals of the hop cone flower are tiny orange pods that contain the oils we brewers pine for. This is where the alpha acid is contained. Once the hops are boiled, the acids become “isomerized," adding both bitterness and preservation to the product. This isomerization is also what makes beer susceptible to being “light struck” or "skunked." Leave a beer either in a glass or clear bottle in direct sunlight for 8 or 9 minutes, and it’ll smell like Corona. Anyone have a lime? As a note, some of the big boys use hop oils instead of actual hops to be able to put their beer in clear bottles, making it less susceptible to being skunked.
All of this science talk is making me thirsty. Here are three newly released beers to keep an eye out for:
North Peak Brewing Company "Vicious" Wheat IPA
At the top of the hand in Traverse City, Michigan, a relatively new brewery called North Peak has recently fired up their kettles to make a line of hop bombs. The beer is called “Vicious,” and measures a moderate 6.7% alcohol by volume. They call it a "wheat IPA," because its body is intensified with 30% wheat, but I call it heaven. The nose is packed with grapefruit, orange (I’m guessing Amarillo and Cascade hops), and a soft caramel maltiness. This beer would easily stand up to some spicy fish tacos or a basil loaded green curry. Very well balanced and even more drinkable, Vicious was released in Ohio about a month ago and is popping up in the better beer houses in those cute little Red stripe-like bottles. Look for a cask of it at the Buckeye Beer Engine during its annual Hop-fest, April 15th through the 20th. Continued on page two...
