At last year's ZBF fest in Belgium, Kris of De Dolle had a liquid experiment which he named "Hop Dink" - essentially a lightly carbonated hop tea. He claimed it had an ABV of .2%, and was made with only hops, water and yeast (he had four different versions to sample) My questions:
1. What did the yeast use to achieve .2%? Are there any fermentables in hops? (I did a search on hop composition and didn't find anything indicating a sugar or carbo-string that yeast could use.)
2. Anyone else try something similar? What process does one use to achieve this type of hop beverage?
BTW, the "Dinks" were quite tasty - wickedly bitter - but would be quite refreshing on a hot summer's day.
1. What did the yeast use to achieve .2%? Are there any fermentables in hops? (I did a search on hop composition and didn't find anything indicating a sugar or carbo-string that yeast could use.)
2. Anyone else try something similar? What process does one use to achieve this type of hop beverage?
BTW, the "Dinks" were quite tasty - wickedly bitter - but would be quite refreshing on a hot summer's day.
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