Article in Edible Portland

I've got an article in the fall edition of Edible Portland about "wet-hops" beers -- a seasonal autumn specialty in the Northwest. Don't know how to explain it any better than I did in the story....

Winemakers have beaujolais nouveau—the fruity, barely fermented red wines sold in November six weeks after harvest. And Northwest brewers have fresh or “wet” hops beers, made from hops picked straight off the vine and added immediately to the mash. The result is a light, fruity brew that aficionados describe as “green,” “grassy,” and “chlorophyll-y,” and it’s made in small batches each autumn in Oregon, Washington, and Northern California....

The research was delicious.