Tales of ales from the heart of Ohio to the ends of the Earth
There was a time when the appearance of a new hop variety was a big deal. I can remember how excited I was to try a beer with exotic Nelson Sauvin hops, and such beers were not easy to track down in Central Ohio. A sighting of Three Floyd’s Zombie Dust, one of the earliest... Continue Reading →
There’s a certain satisfaction that comes with making a beer that incorporates homegrown ingredients. Growing or foraging adjunct ingredients like fruits, peppers, herbs, nuts, various tree parts, and the like is one thing, but incorporating homegrown versions of one or more of the base ingredients takes more planning (water excluded). For most of us growing... Continue Reading →
Lately I’ve been a little obsessed with wet hop ales, beers brewed with freshly picked hops that go straight from hop bine to brew kettle. My curiosity was piqued back in late July when I visited Zachrich Hop Farm near Mechanicsburg, Ohio. They were having an open house and had invited members of the SODZ... Continue Reading →
Among the scores of historic beer styles, Berliner Weisse has one of the more interesting back stories. Like many styles it was for many centuries largely confined to a specific place, the Prussian capital that later became the capital of Germany. Once lauded by Napoleon as the “Champagne of the North”, by the early 21st... Continue Reading →
Pat's Pints 