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204.94.81.82
A walk in the park in Bend...along the river.And the Deschutes River...
Leads to the Deschutes Brewery, the 8th largest craft brewer, good food, good beer and great fries!
In the quaint little town of Sisters, we found more alcohol.
And a place to spend the night. But not for us, we're moving on.
Finally, we found the three sisters. Here's a 70 mph shot through the window of the little sister.
And a better one of all three, Faith, Hope and Charity.
The rest of the ride was through the Willamette National Forest to Salem. Why do they call it 'Willamette'. We thought it might be an early person or even a woman, one of the three sisters, or more likely the Sisters Saloon owner. ;)
-Rod
Edits: 07/26/22Follow Ups:
In answer to your question about the origins of "Willamette":
"Willamette, pronounced "will-AM-it," is believed to derive from the colonized pronunciation of Wallamt, which means "still water," describing a place on the river near Oregon City. The area was and is largely inhabited by Kalapuyans (members of the Kalapuya Tribe) as well as Molalla, Clackamas and Chinook peoples."
See linky for origins of other Oregon place names.
They even have tortilla girls.
All I know about Willamette? It is a GOOD brewers Hop......
I'll bet Deschuttes goes thru hundreds of poumds of it......
Just note about Porter. No detailed records or recipes made it. So what you have is descriptions of color, taste and bitterness. If you look at 'color', 'ABV' and 'bitterness'....there is quite an acceptible range.
Not that any of that interferes ONE LITTLE BIT with the enjoyment of these terrific winter ales.....
Am I the only one who has had his fill of IPA?
Too much is never enough
It's difficult to hide the flaws in beers around 4.4%ABV-6% ABV.Goose Islands 312 Wheat Beer at 4.4% ABV is now brewed by A-B Inbev but still a solid summer time beer. Pilsner Urquell at around 4.6% ABV is another example of a beer that doesn't used any more hops than it needs.
I once brewed up a batch of .......something.....with an original gravity around 1100. That's HUGE and when it was finished erupting? Gravity was around 1005 or so. VERY alcoholic, for those that can do the math.
Ingredients included malted wheat. a couple kinds of dark malt for color / mouth feel (didn't contribute to fermentable) and some pale malts. And a LOT of it. I finished it off with HONEY. and even a bunch of random Hops. I know I used Fuggles (traditional English Ale hop) and who knows what else. a HUGE ale......close, I suppose, to an Imperial Stout....Not a hoppy note in it. but one of the big Kirin Warclub bottles would stretch you out on the sofa for the afternoon!
IPA is supposed to be Hoppy, which has become the goal of the brewer. Which might be a mistake. Like putting 500hp in a Miata body. Sure, good in the straight line, but will it handle?
Current brewers have, IMO, lost track of the WHY and WHEN of IPA and just got caught up in a hopping contest.
Pilsner ANYTHING is a Lager. This is a bottom fermenting yeast which tends to like it cold. And has a very different flavor profile from Ale yeasts. I dont' think I could get away with this here in SoCal without external refrigeration to maybe 40f to 45f, give or take......
Link is to a site which sells Dozens of different strains of Yeast. Best for the home brewer is to capture some from a brew and culture in YOUR OWN Fridge. In a couple go-arounds, the yeast will optimize for YOUR conditions. You might want to later 'cross' it with another strain to try to change the flavor profile a little. I never got DEEP into that list......I went for basic stuff, like American Ale or a basic Wheat Beer yeast. (low flocculation)
I've had a few wheat beers (Hefeweizen) which are nice and yeasty, very cloudy and extremely nutritious. Even a couple Oatmeal Stouts which I found very tasty.
Too much is never enough
I also did the home brewing thing about twenty five years ago. I enjoyed doing it but after a while, the cleaning and hauling carboys up and down the stairs just seemed to be tedious. It was strictly brewing with extracts, pellet hops, and usually Wyeast which was available in the KC home brew shops.My friends weren't interested in joining me and brewing five gallons at a time turned out to be almost the same cost as two cases of craft beer.
I didn't give up on playing with yeast though. I've been baking bread and pizza on a regular basis since I retired from the USPS with both dry yeast and my sourdough starter which I named Nelson..
I hear 'ya.
I figured the labor at 4 or 5 hours to get it INTO the fermenter and a couple weeks or so later, another 5 hours or so to bottle / cap.
VERY labor intensive and for at least some of it, a 2nd hand helped a lot....
The next step UP? To do Whole Grain in a larger batch really would consume time and $$$ but might be less expensive per bottle in the longer run....
I still make my own yeast raised pizza dough and bake 'em in my Big Green Egg which is some of the best I've ever eaten. Quality of some of the ingredients Does make a difference. Most of the meat on commerical pizza is awful......Good sausage is vital....
Too much is never enough
It tasted like a glass of hoppy unfiltered grapefruit juice. Despicable. It won't happen again.
I hear that hops masks the other ingredients in the flavor, so makers can use cheaper stuff without being noticed. Go for the ambers -- if you can find one. Otherwise see if the bar has a Guinness dispenser and skip the fruit basket designer beers.
I love IPAs! Get your taste buds checked.
Terminal Gravity IPA from Enterprise Oregon is my favorite.
Had a porter that I loved!...too much sometimes. It was the George Washington Honey Porter. The honey was just sweet enough to overcome the bitterness of the porter. It took a few to acquire the taste but by then you didn't care.
It sucks to get old. It really sucks to get old and bitter.
YICK!
As bad or worse than many beers which use CORN in the mix to boost fermentables and cut down on Barley usage.
Who eve thought to start serving corona (a junk beer) with a slice of whatever? A waste of fruit....
Hops has a REASON. Something to do with bacteria or microbes? Done properly with the right type, it adds to the flavor without giving your beer an off taste......Call them a preservative, which is the original reason for so much hoppiness in an IPA. It was shipped from England to India and had to 'survive' a long ocean voyage without refrigeration...
Within reason, hops are a good thing.
Too much is never enough
In beer mythology, the use of a lime or lemon on a bottle was intended to wipe down the top of the bottle in a somewhat silly intent or gesture of killing any germs present
In general, nothing can grow in beer which will harm you.
Once the yeast gets off to a good start, that inhibits anything else from taking root.
I wouldn't drink corona if it were the last beer on Earth...
Too much is never enough
I am a big fan of Black Butte. If you like that kind of beer look for Export Stout from Pelican in Pacific City and Overcast Oatmeal Espresso Stout from Oakshire in Eugene.
nt
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