Hello all. Once again, I hope to gain some insight from the collective wisdom. I've been fooling around with some new recipes, and I'm trying to figure out how to get the same acidic, no bitter, hop flavor I've tasted in SNV's Bigfoot Ale or Victory's Hop Wallop. Neither of those beers strike me as particularly bitter, but they have an intense acidity, almost sour character, that seems qualitatively different to me than the bitter flavor that's common to most heavily hopped beers. What gives? Any advice on how to achieve this? Is it a particular variety of hops or a technique?
Any help would be, as always, appreciated.
Best,
Ben Dooley
Any help would be, as always, appreciated.
Best,
Ben Dooley
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