My Palate is Being Microaggressed

My wife is still not here. My latest beer, however, is in the keg and ready to party. I call it Wheat Privilege Ale. I keep it at 17 psi and 35 degrees, so it should contain around 3.22 volumes of CO2, meaning it’s pretty fizzy but not as fizzy as pop.

Guess I didn’t pay enough attention to making sure the phone’s camera was focused.

This is a cloudy wheat beer I came up with in around 2005. I started out with Amarillo hops, which provide a lemony flavor. This latest batch uses a new hop: Bergamot. It is named for the bergamot, a weird citrus fruit used to flavor Earl Grey tea and give scent to candles.

The names of many, if not all, hops are capitalized. I think some are even patented.

It is common for hops to taste and smell like citrus. A long time ago, the Sierra Nevada Brewing Company made a splash with Sierra Nevada Pale Ale, an amber ale brewed with Cascade hops, which are said to provide grapefruit flavors and aromas. Cascade hops became very popular with professional and amateur brewers. Now there are other citrusy hops. Some examples: Mandarina Bavaria, Amarillo, Centennial, Lotus, and Citra. Bergamot must be pretty new because it’s hard to find information from people who have used it.

To me, Amarillo hops are lemony and Centennials lean toward orange. I decided to try Bergamot because some people said the orange or tangerine flavor was really heavy.

Wheat beer is great on its own, but it also takes additions well. Germans put raspberry syrup in finished weissbier. They also put some other syrup in it. Don’t know much about it. It’s green. Belgians put orange peel in their cloudy wheat beer during the brewing process. I figured it would be better to find a hop to give me oranges.

This beer seems to have a tangeriney scent and flavor, with a little hint of zest from the rind.

I really like it, but I just bought some Citra and Mandarina Bavaria hops for future experiments.

I wonder what would happen if I put a little tangerine juice in this beer.

Well, I just got up and tried it. Really nice. Ordinarily, I think it’s kind of effeminate to put stuff in beer, but wheat is its own little world.

It’s like a beer mimosa. I guess I put an ounce and a half of juice in 16 ounces of beer, and it’s superb.

Now I’m going to feel like I can’t drink this beer unless I have tangerines.

This one is going to go great with food. It will pair with anything. I could even drink this with pizza, and I hate beer with tomato sauce.

I received a water test report today. A company called Ward Labs sends people bottles and prepaid labels, and they email reports. I found out I have almost no sulphate or magnesium. Other than that, things are okay. It turns out my water is well-suited to stouts, which I could have guessed, because my stout is what they drink in heaven. It’s not perfect for light-colored lagers, but I can buy a couple of chemicals and fix it.

I would like to learn more about beer, but I’m only one person, and I can only go through so many kegs per year at my leisurely pace. I have 6 recipes I really like, and I only have space for 5 serving kegs. I want to keep at least 4 of my favorites on tap at all times, so that doesn’t leave much room for R&D.

First world problems. Everyone should have them.