Yuzu is a small, bumpy citrus fruit with a flavor that is more complex than lemon or lime, often described as a mix of grapefruit, lemon, mandarin, and lime, with a fragrant, floral aroma reminiscent of honeysuckle, bergamot, and jasmine. Its taste is tart but not overly astringent, with a slight bitterness from grapefruit and a hint of mandarin
Cold-pressed hop juice is made by extracting juice directly from fresh hop cones using a hydraulic press, similar to the method used for cold-pressed fruit and vegetable juices Unlike traditional hop products such as pellets or extracts, this juice contains the pure, unprocessed essence of the hop, including its aromatic oils and flavor compounds, without the addition of heat or solvents.
Brewers use it to enhance the aroma and taste of beer without the bitterness
A blend of Nelson, Rakau, & Passionfruit.
Hops and fruit, bound together in a petite green pellet.
Helles is a German pale lager that’s known for being Smooth & balanced, Golden in color, Malt forward but not sweet & Low in bitterness
It originated in Munich in the late 1800s as a response to the increasing popularity of Czech Pilsners. While Pilsners are often hop-forward and bitter, Helles was created to be softer, rounder, and more malt-focused, but still refreshing and crisp. Aged in Foeders or oak vats enhances the flavor. Grains are open fire roasted for a subtle bacon note
It's a blend of Nelson & Rakau hops and Passionfruit, incorporated into IPAs to enhance those big tropical aromas
Contributes multiple fruit & berry notes mixed with light herbal & floral aspects
An aroma hop that balances & contributes floral, herbal, and peppery notes reminiscent of traditional old world noble hops with a touch of citrus and dark fruit.
Terpenes are aromatic compounds in hops that create beer's distinct flavors and smells, ranging from citrusy and floral (like linalool, geraniol) to piney and earthy (like myrcene, humulene, caryophyllene). These volatile oils, concentrated in hop lupulin glands, define hop varieties and are crucial for aroma, with dry-hopping methods maximizing their presence in the final brew
T-90 hops are the most common form of processed hops, made by grinding dried whole hop cones into a powder and compressing them into small, cylindrical pellets, retaining about 90% of the original cone's weight and all its natural resins (lupulin). They provide bitterness and flavor for kettle additions and aroma for dry hopping, offering better stability, easier handling, and consistent brewing results.
Cryo Hops pellets are the concentrated lupulin of whole-leaf hops containing resins and aromatic oils. It provides intense Cryo Pop hop flavor and aroma, enabling brewers to efficiently dose large quantities of alpha acids and oils without introducing astringent flavors or vegetative material.
Picked & shipped immediately & used as soon as acquired as opposed to dried or pelletized.
Columbus, Tomahawk, and Zeus, all descendants of Nugget and known for their high alpha acids, making them excellent for bittering in beers like IPAs and Pale Ales. They provide a pungent, citrus, dank, and woody aroma,
A new hop blend that boasts pungent tropical fruit flavors with notes of lemon, lime, stone fruit, figs, apricot, peach, gooseberry, and orange.
It's liquid dry-hop made with a patent-pending separation process. Hop Kief delivers the same amount of flavor compounds as a normal T-90 pellet without the vegetative matter. It is intended for flavor/aroma use on the cold side and does not contain most of the alpha acids that provide bittering.
Dual use hop imparting flavors & aroma of tropical (Guava & passion fruit) as well as citrus (Grapefruit & lime)
Relatively new to the scene this hop imparts intense flavors of citrus with a hint of lime becoming more prominent when used later
Dual use.. Multiple fruit flavors of orange, strawberry , melon & pineapple. Cab be utilized anytime in the brewing process
A bright tropical aspect that provides flavors of pineapple, peach & pine
A Czech aroma hop created in 2019. Little is known about it but a low Alpha acid & high Myrcene oil makes it suited for late boil or DHing for dual use.
Hops that have grown wild in New Mexico having their own independent flavors of tropical fruit, mint, spice, citrus, and pine.
Dual use (aroma & flavor) Higher in oils will impart fruit flavors of pineapple, peach & subtle lemon lime. Alpha acids provide smooth bittering.
Dual use. Aromas of candy & pine. Raspberry & pine flavors are imparted.
Dual use hop imparting note of pineapple lemon and pine flavors with spiced notes when used early. Return to beer reviews IPA
Aroma hop used mostly in dry hopping. Citrus and floral notes. High in alpha acid for bittering and myrcene for flavor of orange peach and melon among others Return to Beer reviews IPA
Gives a wider range "punch" to tropical flavors than most other hop varieties can impart on their own. Citrus, tropical and fruity are some characteristics often used Return to Beer reviews IPA
A super high alpha hop making it excellent for bittering. Even with a low oil Cohumulone) it can be used late in the boil to impart lime, grapefruit, pine, resin and cannabis aspects in flavor and aroma. Return to Beer reviews IPA
A 7 "C" hop blending the aspects of Cascade, Chinook, Centennial, Citra, Cluster, Columbus and Crystal. a dual use hop. An aroma hop imparting Citrus, tropical, floral and grapefruit aspects it also produces similar flavor attributes when whirlpooled. Return to: Falcon Wing Door Tesseract
Lupulin is the powdered resin in hops that will enhance fruit flavors. Brewers can remove vegetal material and thereby enhance yield as well. beer reviews NEIPA IPA
Formerly known as HBC 586 gives tropical accents & resinous backbone to craft beers
Believed to be an open pollination of hops with wide multiple fruit aspects ranging from citrus to tropical
Dual use hop with aroma & flavor leaning citrus with herbal & pine aspects as well
HyperBoost, formerly YCH 701, is a concentrated hop oil extract produced through an innovative CO2 supercritical extraction process. Intended to amplify hop aromatics and increase yield, HyperBoost excels at adding beautiful hop aroma
Hops contain compounds (Thiols) that impart aroma & flavor. Some are "bound" & aren't released. Thiolized yeasts unlock these enhancing aroma & flavor. There are 4 primary types of yeasts used: Cosmic punch, Helio gazer, Star Party & Luner Crush. Reading the can for yeast if you see these your beer will be more aromatic.
Return to Super Sauvin
An American IPA is also known as a West Coast IPA with bolder hop flavors & higher IBU bitterness * Return to West Coast IPA *
European grown & known for earthy, herbal, floral, and spicy notes, often used in lagers and pilsners. The 4 primary hops are Saaz, Tettnanger, Spalt, and Hallertauer Mittelfrüh
The process of capturing natural CO2 from the yeast & reintroducing it back into the conditioning tank for natural carbonation
Open fermentation involves fermenting beer in an open vessel, allowing the wort to be exposed to the air. This process can influence the beer's flavor and character, potentially leading to more fruity esters or flavor
From start to finish how beer is brewed
Malting begins with grains, usually barley, which are soaked in water to germinate. This activates enzymes that convert starches into fermentable sugars. After germination, the grains are dried in a kiln to halt growth and develop flavor. The degree of roasting affects the beer’s color and taste, with lightly kilned malts producing pale beers and heavily roasted malts creating darker, richer flavors
The dried malt is milled to crack open the grain husks without turning them into flour. This exposes the starches for the next step, ensuring efficient sugar extraction during mashing
Milled grains are mixed with hot water in a mash tun, forming a thick mixture called mash. Specific temperatures are maintained to optimize enzyme activity, converting starches into fermentable sugars. This step also influences the beer’s body, sweetness, and protein content, which affects foam and mouthfeel
Lautering separates the sweet liquid, called wort, from the spent grain. Efficient lautering ensures clarity and better flavor in the final beer
The wort is boiled, typically for 60–90 minutes, to sterilize it and extract flavors from hops. Hops add bitterness, aroma, and balance the sweetness of the malt. Additional hops may be added at different times for aroma or flavor enhancement
After boiling, the wort is rapidly cooled to a temperature suitable for yeast. Rapid cooling prevents bacterial contamination and preserves flavor. This can be done using plate or immersion chillers
The cooled wort is transferred to a fermentation vessel, and yeast is added (pitched). Yeast consumes the sugars, producing alcohol and carbon dioxide. Fermentation duration varies from a few days to several weeks depending on the beer style
Post-fermentation, beer is conditioned to improve flavor, clarity, and carbonation. This may involve additional hops (dry hopping) or other flavoring agents. Conditioning can occur in the same vessel or in bottles/kegs, and it allows flavors to mature and unwanted compounds to settle
Dry hopping typically occurs after the boil, during late fermentation, post-fermentation, or secondary conditioning to enhance aroma without adding bitterness. Dry hopping is the process of adding hops to beer after the boiling stage, which preserves the delicate volatile oils responsible for aroma and flavor. Unlike hops added during the boil, dry hopping does not contribute significant bitterness because the alpha acids are not isomerized
Late Primary Fermentation: Hops are added a few days into active fermentation. This allows yeast to interact with hop compounds, creating desirable flavors and aromas while minimizing oxygen exposure
Post-Fermentation (Cold-Side Dry Hopping): Hops are added after fermentation is complete. This preserves raw hop aroma and reduces the risk of “hop creep,” which can occur if live yeast metabolizes hop sugars
Secondary Fermentation or Conditioning: Beer may be transferred to a secondary vessel for clarification and maturation. Dry hopping at this stage enhances aroma and flavor without increasing bitterness, and is common in styles like New England IPAs
We use cookies to analyze website traffic and optimize your website experience. By accepting our use of cookies, your data will be aggregated with all other user data.