As are Avery, Oskar Blues and probably a half dozen others.

Just went and picked up ingredients for the Hoppy Tripel, so that's gonna happen soon. I got lucky in several regards... they just got a hop shipment in, so I beat the vultures to the Simcoe. They put it in the fridge with a sign that said "Simcoe !!" because they know that shit will be gone in a few days. I was good, I only got one ounce but I got the whole-leaf shit so I can dry-hop the tripel with it as it goes into the secondary. I also know what I did wrong last time on the dry grains, and I won't make that mistake again, so that should come out better too. It will have at least 8 ounces of hops total, and 10.5 pounds of grain and 2 lb's belgian candy sugar, so there will be content.

On the other front, I got lucky because they had a display for a local farm in western mass who is now growing and malting organic barley, wheat, and rye, and they will roast it to order and deliver your order to the local homebrew shop. !!! That's fucking amazing, and it makes me so incredibly happy.

I tend to prefer Great Divide and O'Dell to New Belgium as well, but I am willing to give New Belgium some serious props for their Lips of Faith series and can see how that might put them on top of this in Colorado. You also have to give them credit for becoming a big time player in the world of craft brewing, and brewing overall in this country in a relatively limited amount of time.

My guess is you put more thought into that than they did in picking New Belgium. I don't have a huge problem with it even if I don't agree. Overall though, the choices strike me as the first brewer that came to mind when they thought of a state rather than a well thought out selection of who is producing the best beers there. How many people really think Full Sail should be the pick for Oregon? And they couldn't even come up with one for Idaho, not that I can either off the top of my head.

There's a brewery from Idaho's who's beers I've picked up and put down without buying a few times. Name escapes me though.

I had a New Belgium Dig at a restaurant recently and thought it stunk. I was disappointed in myself for ordering it. Shoulda known better.

Dig is alright. All of NB's stuff is great, but there really is way better stuff here. Although I did buy a 4 pack of Shift last night and it's already one of my favorite things they've ever done. Lips of Faith stuff can sadly be a bit too expensive for a college student.

Oh, and they are way off on the Nebraska and possibly Iowa selections. Nebraska Brewing Company has won several GABF medals and produces some highly sought after Barrel Aged beers, but doesn't distribute beer in anything less than an a 22oz bomber. Lucky Bucket only has a three beers in their year round rotation, and all of them are rather mediocre.

As for Iowa, Great River is ten times better than Madhouse, and Peace Tree could easily make the cut if Free State qualifies for the list from Kansas.

Edit:
I needed to look up Idaho on rate beer to see what they had, and Grand Teton Brewing Co. is by far the best brewery on the list.
It has some highly regarded beers, I just sort of forgot it was in Idaho.

Speaking of New Belgium, you guys hear they are expanding to Asheville? Been rumored for a while but was made official last week: http://www.businessweek.com/ap/2012-04/D9TVFQT80.htm

Sierra Nevada also expanding to Asheville as of January of this year: http://blog.seattlepi.com/washingtonbee ... -official/

Pretty cool for NC and Asheville.

So for the next beer, the hoppy tripel, I'm looking for some input on the hops. I don't know how big to go. Let's say a normal belgian tripel might have 1 or 2 ounces in it total, and those for most of the boil, so it's got a little biterness but not much of a hop aroma at all. No green, pine, citrus, etc. On the other end of the spectrum, a Pliny the Younger clone beer lists 27 motherfucking ounces of hops in it, (roughly $100 worth for a 5 gallon batch). A "normal" IPA might have anywhere from 5 ounces to 10 I guess, and once you go over ten you start getting pretty aggressive. Anybody got an opinion? Also distinguish between bittering flavors and late hop green/citrus if you can. What would go well with a big tripel, if anything?

http://www.suntimes.com/business/118419 ... icago.html

Lagunitas wants to expand to Chicago to help provide enough beer to markets east of the Rockies. Their planned brewery could produce more beer than Goose Island.

I love that city, and it should definitely be considered a beer capital of the US. I'm curious how the local breweries that have been there for 5 - 20 years see it.

Sign me up.

I'm going to be taking part in the 2012 AHA Big Brew on May 5th. The local home brew club will be using this recipe for our base wort, than everything else is up to the brewer:
http://wiki.homebrewersassociation.org/ ... wnAllGrain

I'm going with UK Phoenix and Centennial hops during the boil, with my hop schedule as:
1oz of UK Phoenix at 80 minutes
.75oz of Centennial at 60 minutes
1oz of UK Phoenix at 30 minutes
1.25oz of Centennial at 15 minutes

I will be adding 2lbs of clover honey at 15 minutes and using White Labs WLP002 English Ale yeast. I will also be dry hopping the beer with 2oz of Galena.
I'm going for a pretty standard American Brown Ale, but with a bit more citrus flavor and slightly higher ABV due to the honey.

Read that Galena is now the most common hop crop in the US. Interesting... I've never used it.

Ok seriously folks, how hoppy to brew the tripel? Gonna make that shit any day now.

I mean, you gotta take a stand: Are you making a tripel with some extra hoppiness or are you making a damn hop bomb DIPA/tripel franken-monster?

I'd do the latter but then again I don't brew beer.

Also, tried another Smuttynose product last night, the Shoals Pale Ale. It's a little dark for a pale, nicely hopped and damn delicious. Looking forward to having more than one this weekend. These guys are moving into the realm of my favorite breweries.

Yeah, I mean, totally depends on what you're wanting. Me, I like the former of Bloor's suggestions. The best Belgian IPA's, IMO, strike that nice balance of flavors. Although it's not really shooting for a Tripel, I really like Victory's Hop Devil. Definitely an IPA but it has all those German malts that give it that "other" flavor profile. Nicely balanced. New Belgium's Belgo tries it also, with lesser success IMO.

You've already got the hop bomb brewing. Go for the Tripel with hoppiness.

Also, tried something I hadn't had before last night:

Rodenbach Grand Cru- I'm sure most are familiar with this. If only by name. I thought it was fine I guess. I suppose it's world class for the style? I dunno, it would pair nicely with some lighter fare (salads, etc) but I'd have no use for it other than that. Got way to vinegary at the bottom of the glass.

A definite let down after all I had read about it. And the fact I'd had in for a while in my "cellar".

I've already had 3 of those DIPA's and I like them a lot, but the hops could've been bigger. They're big, but not Holyfuck big.

I'm really conflicted. I have enough hops on hand to over-do it... I have like 3 pounds in the freezer. I don't wanna OVER do it, but I do really like the idea of tossing subtlety out the window and making something to be reckoned with.

Is it really possible to over do it though?

Damn the torpedoes.

Do it for Petty.

I guess I could boil too much too early and make it overly bitter. But looking at the 1 pound bags of Cascade and Centennial in the freezer, it's like I get this itch. They're very Californian hops. I have Saaz too, for some spice, and some other goodies for dry hopping.

Yeah fuck it I'll go big. If I mail 2 or 3 to Bloor's place, could Derris / Loog pick them up from there?

Absolutely.

Shit, I have a 2009 vintage Oak Aged Yeti I got for Derris waiting for him, I can make room for more.

Haven't figured out a good way to label bottles yet.

Duct tape & marker?