{"id":1786,"date":"2009-09-16T23:26:50","date_gmt":"2009-09-17T03:26:50","guid":{"rendered":"http:\/\/www.2beerguys.com\/blog\/?p=1786"},"modified":"2009-09-16T23:26:50","modified_gmt":"2009-09-17T03:26:50","slug":"beer-profiles","status":"publish","type":"post","link":"http:\/\/2beerguys.com\/blog\/2009\/09\/16\/beer-profiles\/","title":{"rendered":"Beer Profiles: Glavier Harvest, Hunting Moon Lager, Hoptober Golden Ale, and more…"},"content":{"rendered":"

Introducing Harpoon 100 Barrel Series Glacier Harvest 2009 Wet Hop\u00e2\u20ac\u008f<\/strong><\/p>\n

Are you in the mood for some fresh hops?\u00c2\u00a0 Then Harpoon has a beer for you. We recently have bottled our latest beer in the Harpoon 100 Barrel Series , Glacier Harvest ’09 Wet Hop beer. This pale ale is brewed with fresh Glacier hops, picked the hours before the brew from the Pedersen Farms in Seneca Castle, NY. These hops give this beer an herbal, earthy hoppiness. We are excited to share this new beer with our Friends.<\/p>\n

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ABOUT THIS BEER<\/strong>
\nWet hop beers are brewed using fresh, “wet” hops instead of conventional dried hops. Wet hops retain more of their natural aroma and volatile flavors that dissipate when dried. Typically, when hops are picked they are quickly dried and refrigerated to increase shelf life and make them more consistent for brewing. Freshly picked wet hops, however, need to be used within hours of harvest or they will begin to degrade rapidly. Wet hops retain more of their natural aroma and volatile flavors that dissipate when dried. This gives wet hop beers a fresher hop flavor and aroma than that of beers hopped with processed hops.<\/p>\n

Harpoon brewer and creator of the beer, Ray Dobens, added a heroic dose of fresh hops just hours after the harvest. Because of its extensive, manual brewing process, it takes almost everyone in the brewery to make this beer. The result is a copper-colored ale with a pleasing blend of fresh hop flavor and sweet malt.<\/p>\n

A PEAK AT WHAT TO EXPECT<\/strong><\/p>\n

Appearance:<\/strong> amber to copper, somewhat hazy
\nAroma:<\/strong> fresh hops, a little bit of malt to balance
\nMouth feel:<\/strong> medium-bodied, viscous, because of the fresh hop material
\nTaste:<\/strong> herbal hop, malt backbone, toasty, bready
\nFinish:<\/strong> dry, hint of astringency from the hops, palate cleansing<\/p>\n

THIS BEER – BY THE NUMBERS<\/strong><\/p>\n

Style:<\/strong> Wet Hop Pale Ale
\nOriginal Gravity:<\/strong> 16\u00c2\u00b0 P
\n Color:<\/strong> 30 EBC
\n Alcohol by Volume:<\/strong> 6.7 %
\nIBU’S: <\/strong>38 IBUs<\/p>\n

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\nMohegan Sun’s Fall Brew Returns<\/strong><\/p>\n

Hunting Moon Lager, brewed in The Brew Pub at Mohegan Sun, returns September 25th. The sweet Oktoberfest style beer will be on tap throughout the property for $4.25 a glass beginning on September 25th through early December.<\/p>\n

Hunting Moon is brewed with Amber, Traditional Dark and Wheat malts. Its Hallertau hops add a distinctive element which is low in bitterness and high in aroma, a perfect transition from summer to winter. Brewmaster Joel Johnson has been brewing Hunting Moon since 1997. Hunting Moon is one of four great seasonal ales brewed by Mohegan Sun.<\/p>\n

Mohegan Sun’s Hunting Moon ale will be served at: RaceBook Bar, The Hall of the Lost Tribes Bar, Cove Bar, Lodge Bar, The Racebook, Harvest Moon Bar, the inside bar of Todd English’s Tuscany, Leffingwells Martini Bar and the East Wind Bar. Mohegan Sun’s Sachem Ale and Mohegan Lager are on-tap 365 days a year at the same locations.<\/p>\n

New Belgium Brewing Releases Hoptober Golden Ale<\/strong><\/p>\n

Five Hops Plus Four Malts = A Hoppy New Seasonal<\/strong><\/p>\n

Fort Collins, CO \u00e2\u20ac\u201c September 8, 2009 \u00e2\u20ac\u201c Hoptober, New Belgium Brewing\u00e2\u20ac\u2122s brand new seasonal, embraces autumn by offering a veritable cornucopia of flavors. With five hops and four malts, the result is a medium-bodied ale with a creamy mouthful. Now available in most New Belgium markets, Hoptober inspires a celebration of the season change.<\/p>\n

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The wide array of hops include Centennial, Cascade, Sterling, Willamette and Glacier hops, while pale and wheat malt are mashed with rye and oats. The medley of ingredients sparks a bonfire of citrus notes, fruity cheers and a bold finale.<\/p>\n

\u00e2\u20ac\u0153This beer is a Hop Lover\u00e2\u20ac\u2122s dream within the Belgian idiom,\u00e2\u20ac\u009d said Bryan Simpson, New Belgium spokesperson. \u00e2\u20ac\u0153This beer is hop-forward but very well-balanced with generous mouthfeel.\u00e2\u20ac\u009d<\/p>\n

New Belgium, recognized for its watercolor labels, often has a tale to accompany their artwork. For Hoptober, the characters sparked some internal conversations. \u00e2\u20ac\u0153The dancers around a bonfire originally seemed kind of pagan or Wiccan so we added a hula hoop and a unicycle \u00e2\u20ac\u201c and voila \u00e2\u20ac\u201c it was just the kind of party we like!\u00e2\u20ac\u009d added Simpson.<\/p>\n

Hoptober has 40 IBUs and is six percent ABV; available August through November.<\/p>\n

KARL STRAUSS OKTOBERFEST A TRUE TRIBUTE TO WORLD\u00e2\u20ac\u2122S BIGGEST BEER PARTY IN MUNICH<\/strong><\/p>\n

This beer is brewed true to the Bavarian style that will soon be savored in Munich. \u00e2\u20ac\u0153We wanted to brew an Oktoberfest that had a lot of rich flavors but was still easy to drink, especially since this beer is traditionally enjoyed by the liter,\u00e2\u20ac\u009d said Brewmaster Paul Segura.<\/p>\n

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To get the characteristic nutty and toasted malt flavors of this renowned beer style, Karl Strauss did not use a base malt, but rather a blend of Vienna, Munich, and Carahell malts. Perle hops imported directly from the Hallertau region of Germany give the beer a smooth balanced finish. This exceptional session lager is deep golden in color and at 5% ABV, pairs well with roasted meats, grilled burgers, and of course, sausage. Each Fall, Karl Strauss brews an authentic Oktoberfest for beer lovers looking to enjoy some Oktoberfest cheer this side of the planet.
\nk
\nKarl Strauss Oktoberfest is available in 6-pack and on tap throughout Southern California.<\/p>\n

Fore more information, visit www.karlstrauss.com<\/a>.<\/p>\n

Karl Strauss Oktoberfest Stats:<\/strong>
\n5% ABV
\n13.5 SRM
\n20 IBU
\n13.0 Plato
\nMalts: Vienna, Munich, Carahell
\nHops: Hallertauer Perle<\/p>\n

The Great Pumpkin! Imperial Pumpkin Ale – by Clipper City<\/strong>
\n\"\"<\/p>\n

The Great Pumpkin is our best experiment ever. The secret is in the 3 ounces of spice per barrel for this fall brew. We add the pumpkin during the mash at precisely the right time to create just the perfect balance of malt, hops, pumpkin and spice. The crew at the brewery voted on their favorite recipe to bring you the best & biggest pumpkin beer you’ll ever have!Available mid September only in 22oz bomber bottles and on draft at select restaurants and pubs. Get yours before it rises in to the sky and disappears!<\/p>\n

Hops:<\/strong> Hops & Secret Spices
\nMalts:<\/strong> 3 kinds
\nABV:<\/strong> 8.5%
\nStyle:<\/strong> Imperial Pumpkin Ale<\/p>\n

Flying Fish – BEST FOR WURST–OKTOBERFISH IS BACK<\/strong>
\n\"\"<\/p>\n

Back for its eighth year, our take on this classic German style, the O’Fish uses German malts, hops and yeast. A beautiful reddish color, a savory malt profile and nice hop flavor make this Fest beer quite drinkable. OktoberFish is great with food and especially great with lederhosen.<\/p>\n

OktoberFish is available only for a short time, so enjoy it while you can. Available in 12 oz. bottles, 1\/2 and 1\/6 kegs.<\/p>\n","protected":false},"excerpt":{"rendered":"

Introducing Harpoon 100 Barrel Series Glacier Harvest 2009 Wet Hop\u00e2\u20ac\u008f Are you in the mood for some fresh hops?\u00c2\u00a0 Then Harpoon has a beer for you. We recently have bottled our latest beer in the Harpoon 100 Barrel Series , Glacier Harvest ’09 Wet Hop beer. This pale ale is brewed with fresh Glacier hops, […]<\/p>\n","protected":false},"author":4,"featured_media":7628,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[548,302,75],"tags":[792,571,788,738,790,787,509,639,2061,793,791,789],"jetpack_featured_media_url":"http:\/\/2beerguys.com\/blog\/wp-content\/uploads\/2013\/01\/harpoon_100_glacier_harvest.gif","_links":{"self":[{"href":"http:\/\/2beerguys.com\/blog\/wp-json\/wp\/v2\/posts\/1786"}],"collection":[{"href":"http:\/\/2beerguys.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/2beerguys.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/2beerguys.com\/blog\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/2beerguys.com\/blog\/wp-json\/wp\/v2\/comments?post=1786"}],"version-history":[{"count":3,"href":"http:\/\/2beerguys.com\/blog\/wp-json\/wp\/v2\/posts\/1786\/revisions"}],"predecessor-version":[{"id":1789,"href":"http:\/\/2beerguys.com\/blog\/wp-json\/wp\/v2\/posts\/1786\/revisions\/1789"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/2beerguys.com\/blog\/wp-json\/wp\/v2\/media\/7628"}],"wp:attachment":[{"href":"http:\/\/2beerguys.com\/blog\/wp-json\/wp\/v2\/media?parent=1786"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/2beerguys.com\/blog\/wp-json\/wp\/v2\/categories?post=1786"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/2beerguys.com\/blog\/wp-json\/wp\/v2\/tags?post=1786"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}