Thursday, January 22, 2009
Wisconsin Hops!
They're in my freezer: five ounces of Gorst Valley Cascades. I'll be brewing a pilot batch of House Ale with them this Saturday, which promises to give "cold brewed" a literal connotation. I hopped my last batch of House Ale with organic Cascades from New Zealand, so having a direct comparison should be informative.
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4 comments:
So how did the brew come out?
Your timing is good - we tasted the beer on Friday. It turned out well, but it still needs some tweaking. The yeast was more expressive this time around, which made the beer fruitier. It's less drinkable than the last House Ale, though, despite having a lower alcohol content.
So how is the brewpub business coming?
Aside from simply wasting huge amounts of personal cash, I've done just about everything that can be done without financing. The words 'startup' and 'restaurant' give bankers diarrhea, so raising money is still a big question mark. Time is in short supply, as my checkbook is in "countdown to zero" mode.
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