Citra and Mosaic hops star in this balanced IPA, an IPA we reengineered our Deutsch gemacht brew house for almost a decade ago to maximize the aromatics from these pungent varietals – seeking to saturate the wort with aromatic oils ripe with tropical, fruity, catty and citrusy potential. But it works! There’s something else beyond hops to savor and contemplate, to try and describe with any imperfect descriptors you can conjure. High color crystal malts in an IPA? Ask your grandparents about it. Can you tell which we used high color crystal malts on?įresh Squeezed. Take a sip and note the brightness of the hop flavors and aromas then sip on Fresh Squeezed. Here is the formula: High haze potential ingredients like Wheat malt rich in proteins + brewers working less hard = hazy beer. But what about that haze? Where did it come from? For centuries brewers have worked diligently to make beer clear and now people want it hazy? That is phenomenal news. Dry hopping yes, late brew house hopping yes – we actually did several trials to find the best placement for this cadre of hops – to get the most orange impact a reasonable person would enjoy in a beer. Bravo (fruity, floral), Cashmere (citrus, lemon, melon, herbal), Amarillo (oranges, citrus, floral) and Mandarina Bavaria (fruit, tangerine) hops take you there. Those fantastic aromas/flavors aren’t coming from syrups or flavorings but from the hard work of hop farmers, brewers and yeast. You are drinking tropical pineapple orange adult soda pop. Can you tell which one we let ferment further?įresh Haze.
The end result? An assertive mix of dank and resinous aromas melded with tropical and juicy notes – a West Coast / Hazy IPA combo that finishes crisp and dry.
But those yeast cells, all umpteen trillion of them, are team players, “Yeah, sure, have a good one”, and away they go, triggering another round of chemical processes that transform hop components into vivid new aromatics. Like your boss swinging by your desk around 2 pm on a Friday and saying, “oh could you also finish this before you get out of here”. We dry hop heavily with modern hops Strata and an experimental called Mosaic Lupo-MAX (both definitely were not around in the 80’s) at just the right time during the latter half of fermentation to pursue something called biotransformation – essentially another ask of the yeast, which is already busy converting sugar into alcohol and bubbles. Heck some of the hopping techniques didn’t even exist. Half the ingredients in this beer didn’t even exist when our brewery was founded. Do not forget Deschutes began as an English inspired pub in a small blue collar logging town and here we are now in 2021 making beers with names like Symphonic Chronic? Yup, kinda strange to think about. Let’s go backwards in time and start with the newest. Most are relative newcomers in our 30+ year history with one time tested veteran hanging out in the pack just to make sure those wily new kids keep things under control.
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