Due to the hop shortage and no buying power, I will not be able to contract some of the hop varieties that I use until 2012! I have contracted some other varieties as substitutes that I have not used before. So I am going to make hop teas of each hop variety so I can taste and smell the differences and the similarities.
Has anyone done this before? If so, what temp. should the tea be made at?
Are there any other tests that I can do?
I will brew full batches with the substitute hops but any homework will help me feel more confident in the hop changes.
Montana Brewing Co.
I recommend hop teas for sensory evaluation of pelletized hops. I have just used warm water (maybe 110F) in a pitcher and then a small handful of pellets. Give the pitcher some swirls and the pellets should disolve. The aromatics are pretty good. You can also do a pellet hop rub. Warm the pellets up in your hands by cupping and then attempt to mash them up with both hands. Between both methods you should have a good sensory understanding of these substitutes.
Last edited by MikeJordan; 04-26-2008 at 02:21 AM.
And, of course, there is always the basic analysis of particular compounds within the hops that may help you assemble the parameters of your substitutions... Co-hume, Beta, Alpha, Myrcene,Humulene, etc...
Of course, it all depends on which beer styles you are brewing...