So I guess I start with the question, " How would you pick a brewer to show off or kill a new variety of hops, given the hops are in small quantities?".
One issue is the ability to use small amounts of whole leaf hops. Next is a brewer that will push it to the edge to show what the hops are about--and be able to brag about the accomplishment. Next would be the brewer that can make the new girls shine and glow while lucky tasters can bask in the new flavor options.
Only with the glow and hope of a better future for hop flavors will some of these new breedings/clonings continue... ( And a few other reality issues).
So, who would you pick for a great brewer to showcase great, pure blooded, bred from the wilds of the high mountains, North American genetics, native American hops, that thrive at latitude 37 or less, and can grow organically?
I hear that hop breeders are really just marketing companies.
That's not me. These hops self sell once you taste the flavor options. And they thrive where other hop varieties can't.
I want to make this real and I don't think it's that hard. I'm not going to quit, it's just hard to expand without some support and inputs at this scale.
I've really appreciated this forum and discussions- I've learned alot and continue to do so. All brewing tips are helpful.
I found dry hopping gives the best flavors of the hops and we learned (after the kegs ran out while picking) that folks that brought "cheap" beer could put a half of a cone in a beer and get all of the flavor out of the hop and never notice the flavor of the original beer. New trend? - hop cones with a beer?
So, "who would you let your daughter go to the prom with?" or really, "who would you let brew with your special hop girls?".
Thanks all.
One issue is the ability to use small amounts of whole leaf hops. Next is a brewer that will push it to the edge to show what the hops are about--and be able to brag about the accomplishment. Next would be the brewer that can make the new girls shine and glow while lucky tasters can bask in the new flavor options.
Only with the glow and hope of a better future for hop flavors will some of these new breedings/clonings continue... ( And a few other reality issues).
So, who would you pick for a great brewer to showcase great, pure blooded, bred from the wilds of the high mountains, North American genetics, native American hops, that thrive at latitude 37 or less, and can grow organically?
I hear that hop breeders are really just marketing companies.
That's not me. These hops self sell once you taste the flavor options. And they thrive where other hop varieties can't.
I want to make this real and I don't think it's that hard. I'm not going to quit, it's just hard to expand without some support and inputs at this scale.
I've really appreciated this forum and discussions- I've learned alot and continue to do so. All brewing tips are helpful.
I found dry hopping gives the best flavors of the hops and we learned (after the kegs ran out while picking) that folks that brought "cheap" beer could put a half of a cone in a beer and get all of the flavor out of the hop and never notice the flavor of the original beer. New trend? - hop cones with a beer?
So, "who would you let your daughter go to the prom with?" or really, "who would you let brew with your special hop girls?".
Thanks all.
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