Ahh, another Oregon beer! It’s from Bend again. That town just has its beer culture together, you know? I wish it weren’t quite so middle-of-nowhere or I could see myself living among the mountains and breweries happily. We writers can do well with a lot of solitude but I find that I’m happiest not to far from a small-to-medium-sized city.
Anyway! Beer! The Hopzeit Autumn IPA!
On another grocery run to pick up pumpkins to carve and some more dinner-making ingredients (chicken and rice soup this time), I thought I’d grab another six-pack to check out. The words “Autumn IPA” caught my attention – why, those are two of my very favorite things! How did they know? I was amused to see the beer was from Deschutes Brewery.
In addition to being yet another Bend beer, Deschutes might be one of the best-known Oregon breweries in the states. Maybe my idea on that is skewed because of where I’m from, but Deschutes is very easy to get in the Washington, DC area year-round, both in bottles and on tap. Now, we only get a few kinds of their flagship beers (mostly the Black Butte Porter and the Mirror Pond Pale Ale) but they’re available and craft beer fans know that they like it.
Hopzeit Autumn IPA comes in a bottle (not a can like, say, GoodLife) and I picked up a six-pack of them at a Fred Meyer for about $9. It is described on the packaging as an IPA inspired by a traditional Märzenbier – again, two things that I like. Märzen style beers are often a bit on the malty side and while they are supposed to be crisp and refreshing (like a fall day), they can easily stray into the region of “too sweet.”
Before refrigeration, brewing beer in the summer months was a dangerous business – bacteria would run amok in the heat. Brewing season traditionally ended with the spring and resumed again in the fall. Much of the supply for the summer was brewed in the month of March (in German: Märzen) and kept in cellars for cold storage for a few months’ worth of drinking. The resulting Märzenbier tend to be amber to brown in color and have a rich, toasted malt base. In Bavaria and the rest of Europe, these beers have a higher specific gravity and a moderate alcohol content, while the Americanized versions sometimes rock a higher ABV.
This Märzenbier/IPA fusion, to me, does the jobs of both beer styles reasonably well. I wouldn’t call it exceptional in either field, but it is an easy beer to drink and enjoy. The featured hops are Herkules, Sterling, and Hull Melon – none of which I am very familiar with, I admit. I poured it from a 12oz brown bottle into a pint glass. It’s a lovely medium amber color with a light tan head (I poured better this time than I did last time with the Descender IPA). The nose is a lot like a brown ale with almost sweet, brown sugary notes in it. Hint: it goes very well with making and eating chicken and rice soup.
It tastes crisp and light and isn’t very hoppy at all, which I expected it to be with “IPA” in the name. The Hopzeit is smooth and easy-drinking like a Märzen is supposed to be. Again, I drank this maybe slightly warmer than intended but that brought out more of the smell and flavor than I might have otherwise gotten. It’s not at all sweet, in spite of the smell. Perhaps it’s a little dry in the mouth, but it’s the kind of dry that I like and which is the signature of crisp, autumnal beer styles.
We also carved up our pumpkins that night. Can you tell that maybe, just maybe, this is the nerdy house on the block?