On an already incredibly celebratory day, this bit of brewing related news comes from my turf. Oregon officially recognizes brewer’s yeast, saccharomyces cerevisiae, as the state microbe. That’s right, we’re the first state to officially designate a state microbe.
Really though, besides Aspergillus oryzae, what other microbe does as much to contribute to our culture and economy? Way to go, humble heroes!
Hop Merchant Indie Hops has a blog posting about a recent pellet evaluation by Chad Kennedy of Laurelwood. It’s more of a press release about how awesome their pellets are, but it’s still an interesting read.
Hopefully all hop processers take note of Chad’s quote:
The gold standard for dry hopping is the whole cone..
In this brewer’s opinion, whole cones are also the gold standard for not being a pain in the ass to clean out of your gear.
God I love July in Portland. It’s craft beer month. Officially. Does your state even recognize beer?