Craft Beer Posters
Most breweries treat their water. They filter it, add minerals, and
adjust the pH to mimic another city’s water or to optimize it for a
particular style of beer. We’re committed to creating Teton Valley beer,
so our water is left unmolested, able to shine through in all its sweet
glory. That’s been a challenge when we’ve brewed hoppy styles. The
water just makes it tougher to extract hops’ bitter flavors. Over the
years we’ve adjusted our recipes and honed our technique. I think our
hoppiest beers—Lost Continent Double IPA, Pursuit of Hoppiness Imperial
Red and Idaho Pale Ale—are as good as any beers out there. Here’s the
secret: If we treated our water we’d have an easier time brewing and
we’d save money. Since we don’t treat the water, we’re forced to use a
lot more hops to get the bitterness we’re looking for. That means that
for a given level of bitter flavor, we have a proportionally higher
amount of other hop flavors—the citrusy, piney, spicy or tropical fruit
nuances that add depth and complexity to our brews. And there’s always
some sweet maltiness to add balance.
Craft Beer Posters
Craft Beer Posters
Craft Beer Posters
Craft Beer Posters
Craft Beer Posters
Craft Beer Posters
Craft Beer Posters
Craft Beer Posters
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