New York Times – Fresh Hops

This week I am very excited to share a wonderful fresh hop beer story from The New York Times that was written by Lucy Burningham, one of our favorite local freelance friends.  Over the past few years, Lucy has switched beats from general lifestyle and travel to emerge as a leading freelance beer writer, with pieces appearing in Beer Northwest, Northwest Palate, and of course, The New York Times.

“A Hop and a Sip to Fresh Ales,” discusses fresh hop beers and what makes them so special, including their distinctive bitterness and citrus flavors.  Given the number of Oregon breweries that are located in such close proximity to hop farms and are producing fresh hop beers, one could argue that the Oregon brewing industry has taken a clear lead in these once-a-year brews.

As public relations partners with the Oregon Brewer’s Guild, we’ve long been fans and supporters of fresh hop beers, hosting numerous media tours of hop farms and conducting large scale samples mailings to media outlets, so it’s especially exciting to see this style – and the Oregon brewers who are at the heart of the trend – get some richly deserved recognition.