The Northern hemisphere hop harvest is just weeks away, and that means one of our favorite times of the year—fresh hop beer season. To help add to the excitement, we invited three experts in the field of brewing with wet and fresh hops—Joe Mohrfeld of Pinthouse (https://www.pinthouse.com), Steve Luke of Cloudburst (https://cloudburstbrew.com), and Zach Turner of Single Hill (https://singlehillbrewing.com)—to join in on a panel discussion on the subject. Over the course of the podcast, they share thoughts on:
the evolution of fresh hop brewing over the past decade and a half
telling the agricultural and growers' stories through beer
riding the fine line between hops' grassy/vegetal flaors and brighter fruit flavors
choosing specific varieties for different brews, and hops that work best in fresh and wet form
using fresh dried hops for dry hopping
layering multiple forms—IQF, 301 Trial, wet, and fresh dried—for more flavor complexity
fermenting with yeast that provides the right sulfur lift
managing the pH increase from fresh hops through varied acid additions
longevity in fresh hop beers
And more.
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