It’s amazing what you might find hiding in your backyard, if only you take the time to look. The newest and most exciting hop working its way into our next beer didn’t come from Europe and it wasn’t from the new breeding cooperative; it was here all along, just waiting to be tried. Read more.November 14, 2014 – 8:31am
Hops are a hot commodity. With the meteoric rise of IPAs and other hop-forward beer styles, the entire craft beer community is crazy about hops—specifically, new hop varietals with unique flavors and aromas.
One of the newest varietals making waves among brewers is the Equinox hop, so new it just received a name this past April—prior to that, it was known only by a number: HBC 366 Varietal. Read more.July 22, 2014 – 12:54pm
A sea of hop popcorn, that’s what it looks like. A beer lover’s ball pit, perhaps.
For a place that’s oppressively hot, a hop-drying facility, or kiln, manages to be rather beautiful. Often football fields in length, the room brims with a beer ingredient we craft brewers cherish, and if there are skylights, majestic sunshine cascades in to make one big hop halo.
It’s a delicate beauty, though. A misstep in the kiln “is probably the easiest way to mess up a hop batch,” said Tom Nielsen, our in-house raw ingredients guru. Read more.November 13, 2013 – 12:17pm