#fresh hops

[whatchudrinkin]

Fresh Hops Are Here Again

Fresh hops! Get your fresh hops! It’s that time of the year, the sun is sinking southward and the bines are heavy with juicy cones. The harvest window is short, and the hops are fragile. But before they are all dried and doled out for another year, a few lucky brewers can get their mitts on those oily little buggers.

Once again, the first beer into cans came from Ex Novo. They must have inside information on the harvest schedules, because I wasn’t even thinking about freshies when Fresh Hop Eliot showed up earlier this month. It was a great reminder how fresh hops are different from the usual dried varieties. This beer reeks of hops. Taking a whiff is like standing behind a long haired dude at a crowded concert. It’s skunky; it’s sweaty; it’s perfumy; it’s actually kind of nice.

That same week, Level Beer -- that newer brewery out by the airport -- combined two seasonal trends in their fresh-hopped Oktoberfest beer. Level combines the malty richness of Oktoberfest with an unexpected fruitiness. It’s got that tingly flavor I only find in fresh hops.

Crux’s first freshy has an odd name and brings out soem odd flavors. I’m not sure it was really fresh. None of that green freshness, lots and lots of fruit. And this is supposed to be made with fresh Centennials? It’s lacking the funky, dank flavors I was expecting. It tastes incredibly clean, with a lager-like finish. Odd.

And the hits kept coming when Baerlic brewing put out fresh green cans of their Punk Rock Time IPA. It’s got that fresh herb melody floating over a dank, oniony bassline. this is more what I expect from Centennial hops. But it was made with fresh Strata, so what do I know.

Little Beast took a different tack with their fresh hops, making a sour ale and added a ton of freshies. It tastes different too. It’s pungent at first, and then it gets funky. It’s intense in too many directions, really. A noble effort, if a little flawed in execution.

Occidental went and added fresh hops to their Pilsner. It’s got a nice balance. The malt flavor has depth and the hops add a little fresh citrus to the herb party.

Reuben’s Fresh Hop Crikey IPA tastes kind of old, and plasticy. Maybe it’s fresh upfront, but the back end is rough and bitter. 

Every year, the folks at Lucky Lab invite the neighbors over for a hop picking party. They take down all the bines climbing their own arbors and those donated by others, and volunteers pick the hops. All those random hops are added a beer called the Mutt. This -- thankfully? sadly? -- is not that beer. If Reuben’s was a little rough, this is sand paper. I’m not into it. 

[drunksincerity]

Pure Project - Murkwood Juicy, hoppy, delightful.

[whatchudrinkin]

And then there were none.

Well, no. We skipped a few freshies this year. There’s only so many fresh hop beers you can try in a month. We found almost twenty different canned and bottled options, and they are still being released. But harvest season is over, and there’s a chill in the air. It’s about time to switch to something darker. In the meantime, here are ten more freshies to hold you over.

Hopicana is Old Town Brewing’s hazy fresh hop hazy. Hopicana is juicy, full of orange and mango. Fresh mosaic hops give it a melony flavor and a zesty tingle. If you want a real good, balanced hazy, Old Town knows what’s up.

Double Mountain were pioneers in fresh hops, but their signature pair, Killer Green and Killer Red, are tasting less bombastic than in past years. KIller Green features fresh Simcoe and Brewer’s Gold hops. It’s really bitter. It’s spicy like arugula, but only only presents a tiny zest of citrus. Killer Red looks almost identical in the glass. Which goes to say the two bases, an IPA and an IRA, are not so different. Killer Red is full of fresh Perle and Centennial hops, but the darker malt dominates. It’s toasty. The bitterness is more aggressive, like dandelion greens. The only fruit note is a raspberry. Both beers are nice, but a little old school.

Machine House Brewery from Seattle specializes in old school beers, session strength English ales served on cask. Their Fresh Hop Simcoe Session -- very creative name -- is only about four percent alcohol, but packs in the hops. You really get the orangy notes of Simcoe with the bite of pith in the finish. The middles is very green, like kaffir lime leaves.

Gigantic Brewing also stuck with Simcoe for their fresh hop pale ale. The Simcoe Awakens is the seventh beer they’ve made with fresh Sodbuster Farms hops. Gigantic draws out more dankness from their Simcoe. It’s got a greener flavor, more pine. The citrus notes are still their, but taste less ripe. Under all the hops, it the bones of a nice pale ale, too.

Stormbreaker Brewing’s Handfuls of Fresh Hops is almost offensive. The scent is overpowering. It’s not sweaty. But it’s not exactly dry. There are oranges in their. There are flowers. But they are rotting or something. Sarah liked it though, so what do I know.

Thundercone was probably the first fresh hop beer I ever tasted. McMenamins gets a lot of flack for being old and ubiquitous, but they can make a real nice beer. This year, Thundercone feature fresh Simcoe hops. It’s got a really fresh, green scent. It’s a little orangey. It’s a little bitter. It’s just like putting your face in a freshly opened ziplock full of hops. Very nice.

Rogue grew their own hops for Coast Haste. It’s got that Mosaic quality everyone seems to love. It’s got a lot of haze. It’s melony. It’s juicy. It’s very on trend. A little too heady for for my taste. They could lose a few points on the ABV. Good for Rogue though, doing something new.

Crux named Dr. Jack for the breeder of America’s favorite hop, Cascade. But for some reason it doesn’t taste at all like its namesake’s creation. Dr. Jack the beer is weirdly juicy. Cascade shouldn’t be juicy, right? It’s odd. It’s sweet. I don’t like it.

Bale Breaker Brewing is located on an actual Yakima Valley hop farm, so they ought to have access to some good fresh hops. As the name implies, Citra Slicker features Citra hops. It’s billed as a collab with Cloudburst Brewing of Seattle-land. Citra Slicker is fresh as hell. Green with absolutely crushing amounts of citrus. It’s the perfect place to end the season.

[whatchudrinkin]

A Fresh Hop Odyssey

In the Northwest, the period from Memorial Day to Halloween -- give or take a week or two depending on the weather -- is fresh hop season. It’s the one time a year when brewers can throw hops straight from the bine into their brew. The rest of the year, brewers use hops that have been dried to preserve them. Fresh hop cones begin degrading the second they’re picked. Within a few hours they already show signs of rotting. Within a few days, fresh hops turn to compost. 

The limited viability is what makes fresh hopped beers so hard to make, and few brewers outside hop growing regions attempt them. But in Oregon and Washington, so near the Willamette and Yakima Valleys, fresh hop beers are an annual tradition. Every brewery from Alameda to Zoiglhaus is throwing fresh hops into any beer they can. 

The first beer to hit shelves this year was Hopworks Totally Chill Hazy IPA with fresh Centennial hops. I don’t think the haze really let the fresh hops shine. There was an odd sort of oniony note on the nose, but it turned into tropical fuzz on the tongue. But I feel like the subtle fresh hop aromas were buried under layers of sweet bready malt.

Our bottles of Double Mountain’s Killer Red faired better. Also hopped with fresh Centennials, Double Mountain drew out more fall flavors by adding fresh Perle hops, too. Cranberry and fresh chopped wood on the nose. Pine needles and spruce meets citrus rinds on the tongue. The red ale base adds a nice toast note underneath without getting in the way.

When Sarah got a whiff of Stormbreaker’s Handfuls of Fresh Hops, she winced. She said it smelled “questionable.” It smells like pot. It’s infused with pungent  Centennial and Amarillo hops. It’s raw and rough. It’s very herbal -- basil, thyme, arugula. It tastes like the bitterest greens. It’s not a subtle beer.

For a change of pace, we moved back toward the fruity end with Hopican from Old Town Brewing. Hopicana is a hazy IPA with fresh Mosaic and Citra hops. It smells like fresh strawberries. The flavor is woodier -- cedar and grapefruit. The body is full and juicy with a vanilla sweetness. But again, I thought all the malt covered up the freshness.

At this point, I should probably mention we didn’t drink all these beers in a single sitting. Freshness is incredibly important to fresh hop beers, so the best way to sample them is as soon as they hit the shelf, or even better the tap handles. But I digress.

Back at Double Mountain, Killer Green was ready. This IPA is chockfull of fresh Simcoe and Brewer’s Gold hops. It’s a straightforward IPA. The old pine and grapefruit aromas spread out across the palate. It definitely tasted fresh.

But nothing is as fresh as Gigantic’s Sodbuster VI: the Return of the Simcoe. It tasted incredible. In a word: herbaceous. Handfuls of garden fresh basil. Bunches of fresh cut flowers. Fresh squeezed grapefruit juice. Perfection.

Mazama Brewing’s Green Magic canned some of the same sorcery in a smaller package. Fresh Centennial hops meted out a constant low level of deliciousness. It’s exactly how a pale ale should taste. Balanced unassuming, but with a depth of character that only reveals itself through multiple glasses. 

Next up, Field to Ferment from Seattle’s Fremont Brewing. Again, Centennial hops take center stage. It’s green and plant-y -- spicy herbs, notes of cedar. Nice, but missing a bit of fruitiness.

The last beer of our 2018 fresh hop odyssey brought fruit in spades, but was about it. Hop Bot is Gigantic’s all Citra fresh hop ale. It’s got a nice citrus note, but also a load of berries. Blueberries, under ripe raspberries, maybe a red currant. Whichever berry it is, it tastes seedy and leafy. Not bad, but I think I’m convinced now, I only really like the old hops.

[whatchudrinkin]

Fresh Hop Round Up

We’ve been drinking fresh hop ales for about a month now, and we’ve come up with a helpful set of fresh hop principles.

Lesson one: don’t mess around with your fresh hops. 

Someone at Hopworks thought it was a good idea to dump a load of fresh Centennials into a yeastie saison. It’s all yeast, no hops. I don’t even like it as a Belgian yeast bomb. Level Beer -- a new outfit located near the airport -- made a similar mistake. They’re first can release is a fresh hopped version of their Ready Player One saison. It’s super light and pretty pleasant, but again, the yeast covers up any real hop flavor.

Lesson two: drink it fresh! 

One again, Double Mountain has bottled two different fresh hop beers. We got a bottle of Killer Red pretty soon after the release. It was pretty tangy and sweet. The Killer Green was a several days older. It was pretty plain. Killer Red was juicy with spruce tips and red currants. It had zip and zing. Killer Green was mostly pine and citrus, with a hint of fresh sparkle, but it was almost all gone.

Lesson three: try to be restrained. 

Fremont’s Filed to Ferment is pretty good. It’s got a fresh hop zing, but on the back end, it’s all vegetables -- green bell pepper in particular. I can’t decide if that’s a function of excessive hop material or just an Amarillo hop flavor. I’m leaning toward the former. I can see how some would taste it as a flaw, but I still liked the beer.

Lesson four: sometimes a simple beer is a better beer.

My favorite fresh hop beers so far have been super simple. Fresh Prince from Gilgamesh Brewing is a basic IPA -- no bells, no whistles -- but I like it a lot. It’s got a real bitterness to it. The fresh Centennials add extra floral notes on top of a dry bodied beer. 8 Pound Pale from Full Sail does the same thing. Fresh hops add a little sparkle to a balanced pale ale -- fresh grass and sharp citrus. Nothing complicated, just a shining nice beer.

If you’ve got some fresh juicy hops, let them shine. Don’t make a porter. I’m looking at you Hopworks and you’re Cascadian Dark Ale.

[whatchudrinkin]

Last of the Freshies

Here’s one last fresh hop beer for the season, Sodbuster V: The Simcoe Strikes Back. As you might’ve guessed, the guys at Gigantic Brewing picked up a ton of fresh Simcoe from Sodbuster Farms hops to give their IPA a mighty hop flavor. It’s still tasting super fresh. It’s full of tangy citrus and a heaping handfuls of fresh herbs. Lemon grass and lemons. It’s got that same fresh bell pepper flavor I was talking about, but again, I don’t mind it.

[whatchudrinkin]

Fresh!

It’s that time of year again. Back school shopping, one last barbecue, and the return of fresh hops. 

The northwest had a very wet spring and a long dry summer, and the hops are ready a few weeks ahead of schedule. No matter, our friends at Ex Novo Brewing were ready. As the first cones left the field, they were firing up a batch of Eliot IPA. They tossed in the fresh, sticky Centennials and let them do their magic.

The result is a beer bursting with floral flavor and aroma. The smell is out of this world. It’s like burying your face in fresh cut flowers. The flavor fresh and green -- like herbs right from the garden, like foraged fruits. The citrus flavor is subtle -- there’s no mistaking it for orange juice. The whole thing just sparkles and shimmers as you drink it. It’s out of this world.

Get it while you can. Fresh hops can’t last long off the bine. A few hours and they get all soggy, so you can only get this flavor during harvest season. 

[toriaezubeer]

Citra Slicker Wet Hop IPA 2019 - Bale Breaker Collab w/Cloudburst ジューシー軽やか！ホップのフレイバーが細かく霧のように優しくも、たあっぷりと口の中全域に広がる。パイナップルのアロマ、胡椒、グレープフルーツのゼスティでスパイシーでドライなフレイバーに甘い蜜柑な柑橘も加わりジューシー。9月のホップ収穫時期に手で摘み集めた生ホップを使用してドライホップする毎年恒例ビールで、2019年は樽だけじゃなく初の缶もリリースぽい。ABV6.2 2019/9/30PKG 2019/11/26開栓