Trouble Is Brewing by Ellie Alexander

Author:Ellie Alexander
Language: eng
Format: epub
Publisher: Minotaur Books

Chapter Six

“We’re doing the soft opening tomorrow?” I asked as I siphoned a taster from the clarifying tank. The liquid in the long turkey baster shimmered against the stainless steel tank. I took a sip, swirling the golden-colored ale in my mouth before swallowing. “Did you dry hop this?”

Garrett let out a low whistle. “I’m impressed. Hans told me you have an extraordinary nose.” He waved me over to the side of the tank and opened a viewing window. “Check it out.” Hops floated on the top of the beer, bobbing like sea lions on the ocean.

Typically, hops are added during the boiling process. Dry hopping is a unique way to infuse a beer with extra hop flavor and aroma. Instead of hopping during the brewing process, in dry hopping, fresh hops are added in after the beer’s been fermenting for several days. The taste is unmistakable.

“This really has a bite,” I said, handing Garrett the taster so I could get a closer look at the floating hops.

“Not too bitter, is it?” Garrett asked. “I’ve been working on how long to leave them in. The last batch I left in too long, and I wasn’t thrilled with the flavor profile. I mean, I drank it, but it wasn’t my best effort.”

Garrett had spoken a universal truth among brewers—no matter the taste or flavor, there’s an unspoken code that if you pour a pint, you finish it. Over the years, I had put up with my fair share of undrinkable beers, thanks to the code. I shut the hatch and stepped off the ladder. “Can I have another taste?”

Garrett handed me the taster.

Taking another sip, I let the beer settle on my tongue. When I led brewery tours at Der Keller, this was always my favorite part. I quizzed guests on what they tasted. Usually the first thing that people noticed was that the beer wasn’t carbonated. Carbonation is the final step in the brewing process. Even without a frothy head or bubbles, once a beer has been clarified, it’s remarkably drinkable. Farm-style beers from England and France are often served uncarbonated.

The first pass of Garrett’s beer left my tongue tingling from intense citrus flavors like grapefruit and oranges. The beer had a nice hoppy finish without being too bitter.

“It’s so clean,” I said to Garrett. “Tons of fruit on the front, but no aftertaste. Very nice.”

Garrett hid a smile. “Thanks. I’ve been perfecting this recipe for a couple years. I still have one more batch of hops to throw in.”

“You’ve done a great job. This is one of the better beers I’ve tasted in a long time. And that’s saying a lot. What are you calling it?”

“Citrus IPA.”

“Really?” I raised my eyebrows.

“Yeah.” Garrett looked confused. “Why?”

No wonder Hans said that Garrett needed my help.

“A beer this good deserves a name worthy of it.” I twisted the wedding ring on my finger. For some reason, I hadn’t been able to take it off yet.

“I never thought of that.” Garrett removed his chemistry goggles and cleaned them on his shirt.

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