Hops for Gin Lovers
The Chinook Hop is described by HopUnion as having “medium intensity spice and pine characteristics with subtle notes of grapefruit” with an “acceptable aroma.” BeerAdvocate describes it as “herbal, almost smoky” when used late during your boil. It’s only been around since 1985, but it’s become quite popular, especially as of late with craft brewers and home brewers in their IPA’s.
The Columbus Hop has a “pungent aroma” that adds drama to bitter ales and American IPA’s and HopUnion adds that it has black pepper, licorice and citrus notes. It’s a common ingredient in Pale Ales, and the home brewing community claims that terroir can be readily discernible in these hops, even when it’s punching you in the fact with citrus and pine.
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The second annual Ginvemberfest bash was bigger and better than ever. Thanks to everyone who made it out!
But most interesting about this year’s event was this year’s cocktail menu. In prior years my Gin cocktail menus have tended to by lopsided: too many cocktails for folks who don’t like gin -or- too many short and strong drinks with no ice. This year I strove to obtain a balance between the two. The “short and strong” vs. “long and iced” distinction was made long before I even began my research. I used it as kind of a guiding principle so that when I inevitable came up with a cocktail list which 17 short, strong, shaken cocktail that were 95% liquor [ask The Gin Wife, she’ll confirm that is what I originally came up with] that I had a way to talk myself down.
I then compiled a list of every cocktail I could find in my series of cocktail books, my favorite blogs, and even the back of my mind [Arsenic and Old Lace, I knew I wanted to make] and again tried to focus on what I could make with a vast archive of gin, and only two new ingredients.
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