British Columbian brewers have been trying hard to establish a unique style of beer, in the shadow, alas, of the huge brewing scenes of Washington and Oregon. Those two states, in turn, have led with their own brewing evolution, against the mega-hopped IPAs of Southern California.
The trend in all three Northern areas has been to less aggressively bitter, but no less flavorful beers, including Northwest Pale Ale, with the characteristically citrus-flavored hop varieties now emerging from the Oregon/Washington growing region.
In the 1940s B.C. grew more hops than any other region of the Commonwealth. The Molson Export recipe of that time specified only “B.C. Hops.” But since 1997 or so, there had been almost no commercial hops grown in British Columbia. Recently, however, that trend is reversing, as the demand from craft brewing again makes hop growing a viable industry in B.C.
What does not seem to be occurring though, is the expansion of flavor sensations accomplished by full-spectrum recipe formulations. B.C. beers, though tasty, frequently lack complexity. Scott Beauchamp, manager and buyer at Nelson Liquors in Nelson B.C. has tasted a lot of British Columbia beers, and he agrees. That’s why I brewed a full-spectrum beer using B.C. hops, with him in mind: Scott’s Revenge. The color is really more of a dark amber to copper, and the aroma is dominated by malty notes, with very light hoppiness.
Scott’s B.C. Brown has plenty of caramel flavors from five grades of crystal, plus CaraAroma and CaraMunich malts. Chocolate and Black Prinz malts provide deep roasty flavors.
The hops were grown in Nelson, B.C. and consist of a blend of Nugget, Willamette, Fuggle and Golding varieties. They were lightly air-dried for a week before going into the brew in three additions. Safale US-05 fermented it out nice and dry.
Next season I will likely get a bigger Golding crop, and I plan to try this recipe again with wet-hop and dry-hop additions. Then Scott’s revenge against bland B.C. ales will be complete.