re: Houston beer lovers toast Parish Brewing Co.'s ode to its superstar

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he’s just mad he can’t afford it

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Lol. Good one bro! You sure got me. I can’t afford that $30 clout symbol.

Didn’t realize you had such a strong emotional connection to parish lol

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YoU cAnT dRiNk iT rigHt aWaY dUh

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You do realize that this is actually a thing. It's not some gimmick or saying. Overly late-hopped beer often has a hop-burn in fresh beers, depending on how fresh they are canned. If the beer is dry hopped, and canned within a week or 2, you will get a hop burn or "green" sensation if you drink immediately. Any homebrewer and pro brewer will confirm this. It's not some mystical element or some marketing gimmick.

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the beer is dry hopped, and canned within a week or 2, you will get a hop burn or "green" sensation if you drink immediately

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And is this a desirable characteristic of the beer?

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the beer is dry hopped, and canned within a week or 2, you will get a hop burn or "green" sensation if you drink immediately


And is this a desirable characteristic of the beer?

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Not to derail this thread but yes. Most bear styles do need conditioning after fermentation. That can be at the brew site or just in the cans. NEIPAs, porters, stouts, and lagers all can benefit from conditioning. NEIPAs you don't want to condition as long as the others as the hop oils will fade.

You muling??

I don't mule