A beer best enjoyed fresh, to enhance the aromas and flavors of this ale's four American hop varieties - Bravo, Ivanhoe, Cascade and Centennial.
An American version of the traditional English style, made with 'bright' tasting American hops.   Its a little 'bigger' beer than many we make - it needs more malt backbone to balance the vibrancy and assertiveness of the hops.  It ended up at 5.8% alcohol and we used the Nottingham strain of yeast to ferment it at 60 degrees.

But this ale is all about the hops.  We used organic hops from Seven Bridges Co-op, please click on the name to visit their web site.  Here are brief write-ups on the four hop varieites in this ale, taken from the Seven Bridges website:
Short Nights
IPA
Bravo
This is a new breed of American hops, which are rapidly becoming a favored bittering hop. Ours are organically grown in the state of Idaho. Bravo hops are descended from Zeus and Nugget. They have a very clean and smooth bitterness and highly pleasant aroma. Aromas of light fruit (apple and pear) with a flowery note dominate. Very light hint of tangerine and apricot, and slight earthy background. Exhibiting bittering qualities similar to Chinook, Bravo is a great hop for stouts, IPA's, and other big beers. Because this hop has such a pleasant aroma it is a great candidate for a single hop beer. The quality of these hops is proof beyond a doubt that American hop growers can produce a superior quality hop using certified organic methods.
Ivanhoe
The original California Cluster variety has been rejuvenated for the first time in more than a half century. Similar in profile to a Cascade with a moderate alpha in the 8% range, it has a nice aroma with mellow hints of citrus and pine and the strong floral/herbal notes typical of English aroma hops. The exact origins of the Ivanhoe hop are unknown but the original California Cluster hop parent was a cross between English and American varieties. Great for American style ales, California Common, stouts, and IPA's.
Cascade
These hops were grown on land that has been certified organic for 20 years, but because of a paperwork glitch the certified status expired and was not transferred to the new crop. These Colorado grown hops were grown according to USDA organic standards and will be fully certified next year. These are beautiful, aromatic hops from a brand new farm, made possible through a lot of hard work, good old fashioned American ingenuity, and a little financial support from Seven Bridges and a few others. The hops are typically Cascade: A clean, bright and pleasant flowery aroma with distinct citrus-like character. They are also a strong Cascade with over 7% alpha making them excellent for both aroma and bittering.
Centennial
We are excited to bring you some top quality classic American hops, organically grown in Washington State. We only have a few pounds this year so they are only available to our homebrewing customers, but if these do well we hope to offer a larger quantity next year. Centennial hops were developed from a cross between Brewer's Gold and a selected USDA male. They have a pungent, citrusy aroma with floral tones balanced with a good bitterness. Sometimes called Super Cascade, these are the signature hops for hoppy American beers like American Pale Ale and American India Pale Ale. The quality of these hops is proof beyond a doubt that American hop growers can produce a superior quality hop using certified organic methods. With hops like these becoming available we are sure that the days of USDA certified organic beer brewed using non organic hops are now numbered.
Recipe

10.50 lb Pale Malt (2 Row)
1.50 lb Munich Malt - 10L
0.50 lb Caramel/Crystal Malt - 20L
0.50 lb Caramel/Crystal Malt - 60L
1.00 oz Bravo [13.50 %] (55 min) Hops
0.50 oz Ivanhoe [8.00 %] (25 min) Hops
0.50 oz Centennial [6.50 %] (20 min) Hops
1.50 oz Centennial [6.50 %] (10 min) Hops
1.00 oz Cascade [7.00 %] (5 min) Hops
Nottingham Yeast

Dry Hopped for four days with 2 oz of Cascade,

For the Beer Geeks

Original Gravity: 1.058
Final Gravity: 1.014
Alcohol by Volume: 5.8%
Bitterness:  62 IBU
Mash: 158 F, 60 minutes, single-infusion,
          batch sparge

Latest Batch Brewed: January 3, 2012
Currently in the Fermenter at 60 degrees F