Comments on: A Discussion on Hops

By: Matt

Matt — Tue, 16 Mar 2010 21:57:20 +0000

Tom, i want to see some hop trellis pictures etc. i’m plotting out my area tonight, with my wife of course, the resident gardener.

By: Tom

Tom — Tue, 16 Mar 2010 18:34:16 +0000

I’m finding between 10-12%

By: Matt

Matt — Tue, 16 Mar 2010 18:16:19 +0000

whats the Alpha Acid on the Citra?

By: Tom

Tom — Tue, 16 Mar 2010 13:53:56 +0000

In the process of buying some supplies for my next batch of beer I saw a new hop called Citra. I asked the store owner if he had used it and what flavors it added.

He told me it was similar to Amarillo, but had more of a mandrin orange/tangerine flavor. Just wanted to throw out that info…

By: Tom

Tom — Thu, 11 Mar 2010 14:25:30 +0000

I heard about a beer that used Elderberries (Ebulum Edlerberry Black Ale) and some that have used Heather to bitter. The Unchained Scottish Ale from Summit that I reviewed had some Heather, but still used hops.

How was the Spruce beer? Anchor Brewing use to make a spruce a while back…I’m interetsted to try one.

By: Nate

Nate — Thu, 11 Mar 2010 13:32:30 +0000

anyone aware of brewers using an ingredient other than hops to bitter their beer?

A few months ago I had an ale on draft that contained no hops and used spruce tips as the bittering ingredient. For the life of me I cannot remember what it was but I will continue to search it out.

I’ve also heard of using root vegetables as bittering ingredients.

By: Nate

Nate — Mon, 08 Mar 2010 19:06:58 +0000

Even though I homebrew I don’t know if I can distinguish all the characteristics of hops as well as some of you. What I do know is that I like certain beers in the same style over others because of the hops the brewer chose. Sure, there are other ingredients that go into making an IPA, for example, but the hops are usually the ingredient that stands out. So, Goose Island IPA is so delicious to me because they use centennial hops and I find that beer to be spicy and that is something I really enjoy about it. Rogue uses centennial in a number of their beers, particularly their red/ambers and I love that quality about them. Rogue always says you can pair those styles with spicy dishes or dishes with beef or pork and I think they are spot on with that. Rogue also uses Chinook hops quite a bit and I find they are also a spicier hop.

By: Taylor

Taylor — Fri, 05 Mar 2010 17:31:14 +0000

As far as hops go, I don’t know much – mostly that some make beer taste like pine and others like grapefruit. I know that I really like the grapefruit ones … not a huge fan of the piney ones (though those are more American, like Cascade?).

Whatever is in Three Floyds’ Dreadnaught IPA is fantastic – so citrusy. But I can’t find out what they use anywhere online.

I will say that I am a huge lover of Sierra Nevada Pale Ale, which uses Magnum & Perle hops to bitter, and Cascade to finish. But that may be the only piney-tasting ale that I really enjoy. I would be interested to try other pale ales that use Magnum & Perle.

By: Noel

Noel — Fri, 05 Mar 2010 17:18:09 +0000

Personally, I need to do a better job paying attention to what specific hops are used in the beers I try so I can start distinguishing them better. In general, though, I tend to love hops with citrus characteristics more than ones with a piney/woody flavor. And Saaz is definitely a personal favorite.

By: Matt

Matt — Fri, 05 Mar 2010 16:21:56 +0000

Tom,
I think i had the beer your speak of with Ahtanum hops. Was it the IPA at rock bottom? if so, i enjoyed that the other day when i was in the area and had time to sneak a quick beer. it was quite good. I find sometimes Amarillo hopped beers can give off a resiny texture and feel which to me is oily and not great. but I also think those beers were slightly overhopped. I’ve used Amarillo and will continue to do so. Great hop!