Brewed only once a year at the peak of hop season, last year this beer was made with 500 pounds of freshly picked, "wet" Sterling hops from Goschie Farms in Silverton, Oregon. The hops were only 3 hours from the vine when they went into the kettle. The mash tun was also used as a hop back, holding 300 pounds of hops! This beer features an emphatically floral, spicy, grassy aroma with a firm malt background and an assertive, snappy hop finish. Produced using Oregon-grown barley malt, one hop variety sourced exclusively from Goshie Farms, one yeast strain from Wyeast Laboratories in Hood River, and pure coastal water, this is truly an all-Oregon, elemental beer!