Part of my series on neomexicanus hops.
When I began the journey of discovery that led me to neomexicanus I had no idea just what a sensation this series would become. My only thought at the time was “I just spent $50 on six ounces of hops, I should write an article or two so I feel justified,” not “I should spend the next few months of my life researching the history and future of neomexicanus.” Unsurprisingly, it appears there are many adventurous homebrewers out there looking to explore the horizons of this new hop variety with as much eagerness as myself. In a cruel irony of fates I was in the same place at the same time as none other than Stan Hieronymus himself, but missed the opportunity to serve him some neomexicanus beer by mere minutes (Stone Escondido is a huge place and the 59th Annual American Hop Convention was having a reception there).
@derekspringer dang, on bus & just read this. Sorry I missed you. And the beer.
— Stan Hieronymus (@StanHieronymus) January 22, 2015
As for the reception to the Chama Pale Ale: it received almost standing ovations at my club and equally positive reviews from the handful of individuals to whom I shipped bottles. Folks were having a hard time believing that there was so much character from only three ounces of hops and were tossing around words like mellon, peach, and (of course) weed to describe the aromas and flavor. Needless to say, it has been a hit; I think there is going to be quite a demand for Chama next fall!
Since I have been on a bit of a lager kick recently (’tis this season) I decided a simple (but delicious!) German Pilsner would be a good showcase for Latir which is described as “spicy, herbal, and flowery.” Before I get into the recipe and hop review let’s take a closer look at the hop details.