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Fresh hop beer


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The NY Times has an article about the increased use of fresh hops in beer making. Unlike many beer, which use dried hops, fresh hop beers tend to have a shorter life span, and are better when consumed shortly after brewing.

 

 

Standard high-hop styles, such as India pale ales, which can be quite bitter, don’t usually work with fresh hops, said John Harris, the brewmaster at Full Sail Brewing Company’s brewery in Portland, Ore.

 

“In order to taste and feel the hops, you have to put them in the right kind of beer,” he said. “If the beer gets too bitter, you start losing the nuances of the fresh hops.”

 

Mr. Harris sipped a glass of his 2009 Lupulin Fresh Hop Ale that was brewed using fresh Crystal hops, a variety with less assertive flavors.

 

“It’s kind of like a white wine to me, with its light fruity nose and effervescence,” he said.

 

Timing is crucial for these brews. Once the hops are harvested in late August or early September, they must be added to the beer within 24 hours of being picked. Brewers must use five to seven times more fresh hops than dried because drying concentrates flavors.

 

 

Doesn't travel well, either

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