Like Jesus turning water into wine, the Widmer Brothers humbly performs a miracle of their own…okay, so that’s a stretch, but it has that sort of context upon a first read after getting into the wax-sealed manifest of the latest Alchemy Ale from the Portland, Oregon brewery.
“We practice alchemy every day turning water, malt, hops and yeast into liquid gold.”
It is no lie that the latest release from Widmer showcasing their patented house hop blend is a thoroughly enjoyable amalgamation of simple ingredients. In standard Craft Brewers Alliance fashion, we were graced with a beautiful orchestrated press kit replete with not just a fresh bottle sample of the beer itself in fancy packaging, but a not quite gimmicky array of separated ingredients: purified water, Saccharomyces Cerevisiae (beer yeast), pelletized Humulus Lupulus (hops), and Hodeum Vulgare (malt). This is not only important for non-brewing novices to understand the basic ingredients of Reinheitsgebot-appropo flavor components that go into making beer, but for the geek, it’s a terrific means to get a feel for the specific parts of this sessionable wonder.
Alchemy Ale is Widmer’s latest year-round addition. And here, in a very fresh format. Widmer’s packaging is stunning. Lots of Portland colors: green, gold (the Timbers Football Club Army is sure to accept this at first glance). The beer pours a burnished copper-golden hue with just the right amount of carbonation and a fluffy, pillowy, and cascading whitish head. The nose of flowery Northwest hops is the first indication to the Cascadian ale lover that this is a proper brew. Soft and crisp grains meld with the citrus, piny, and unobtrusively catty piquancy of the pellets. Not sure we’d call this magic like the branding indicates, but it certainly is artisan craftsmanship with beer at its peak, especially considering the magnanimous and somewhat corporate nature of the company pushing it. It’s apparent the folks who designed and executed this beer were inspired and focused, not losing site of their vision for a perfectly balanced craft offering. The yeastiness of the tipple lends a fruity, wet mouthfeel that is less astringent than more heavily front-hopped ales. We are pleased! Now we just need to knock back a 6′er or a 12′er of this stuff to make sure we’re right about it!
Here’s more from Widmer: Read More…
This post was written by Angelo on March 25, 2013