mouse Posted May 18, 2013 Share Posted May 18, 2013 (edited) I sorta agree with the author. While I do like beers with plenty of hops such as Pilsners and IPA's, I feel a good portion of the craft brewing industry in the US have been going overboard with it. At some beer festivals it almost seems like craft brewers have been throwing flavor and drinkability out the door to instead go after some dick-measuring contest as to who can put the most hops and alcohol in their beer. It's not the amount that's the problem, it's the laziness. I love some massively hoppy beers (Stone is my favorite brewery), but you can't call it a day just because you put a ton of hops in your beer. It's the type of hops you use and how they interact with each other and the other ingredients. You can make a really hoppy, alcoholic beer with a great flavor, or you can just knock out people's taste buds and say it's good. While Stone talks a ton of trash about the hop content/knocking out taste buds, there's actually a ton going on in most of their stuff. Pliny the Younger gets mentioned in the article for having way more hops than they need, but it's a great beer. I'm not sure what they do, or if they add different kinds of hops each time, but they got something right. Good brewers know how to use hops as a tool. Worse ones use them as a crutch. Edited May 18, 2013 by mouse Quote Link to comment Share on other sites More sharing options...
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