Introducing The Oregon Hophouse – Hoppy Farmhouse Ale
It’s sometimes easy to forget that the underpinnings of farmhouse ale is hoppiness. Hop-forward character balances acidity, complements the spicy, fruity flavors from fermentation, and provides depth and substance to agrarian-driven rustic beer. Harmony between earth, spice, stonefruit, bitterness, and acidity is among our all-time favorite flavor profiles. It’s semi-unheralded that to achieve this, our farmhouse ales often have hopping rates on par with American-style IPA. One and a half to three pounds per barrel of low-alpha acid, Noble or Noble-esque hops is not uncommon for us.
With this message in mind, they created a beer in ode to our long-time hop grower for our farmhouse ales – The Oregon Hophouse in Aurora, Oregon. Over the last eleven years, The Oregon Hophouse has provided us with organic Perle, Fuggle, Golding, and Liberty for beers such as Le Petit Prince and Noble King to name a few. For this beer, we brewed and dry-hopped with two new experimental varieties of hops from The Oregon Hophouse – “McKenzie” and “2B”. We found both hops to be slightly more dank, citrus, and pine than the Noble-esque hops we traditionally work with. However, after the melding of mixed fermentation and natural conditioning at Jester King, the experimental hops have taken on a new unique transformation.
They’re excited for you to try this traditional farm beer brewed with well water, local grain, and native yeast, which highlights the terroir of The Oregon Hophouse! Hop terroir beer is a growing industry trend we’re happy to support. Special thanks to Patrick Leavy of The Oregon Hophouse to his multi-decade commitment to agriculture, quality, and organic growing. 6.9% ABV