On Hops

In light of the presumed declaration of a blog based on P.A.B.S.T., I will momentarily depart.  For my true love is not light beer canned and hopped only to outlast shrinkage at your average supermarket.  Rather, I would prefer to drink a heavily hopped ale over water most times of the day.  An ale of such proportion that the malts do not provide bitterness, only the hops.  Such that the malts are merely trying their best to keep up with the multi-level hops that are pushing themselves through smell, taste and touch.  A back, a heavy malt back.  And not malt heavy like booze...  I am not hoppin' whiskey.  Beer.  It is malt, hops and water. And depending on your preference, some yeast.  Not to say that yeast is necessary.  You can brew without it.  It wouldn't be very good, but it would happen.  & that is the awesome part.  You can make it, and not everyone thinks it is good.  But if you can make it, be it a heavily hopped ale, cheaply hopped lager,  or minor modest want to be hopped honey beer.  You can make it.  I know, I have.  And it was something that someone thought was good.  Might have been me, that doesn't matter.  Someone thought it was good .  So, with the realm of hyper hopped distinctly not Pabst, and the realm of Pabst distinctly not what I am brewing at home, I make the case that, I will drink Pabst, even if no one else will.  Because someone thinks it is good.

Purely derived syrup of wheat

Absolutely crystal clear spring water

Big whole hop cones

Simmered about an hour

Totally complete with yeast