What do you guys think of these hops? I know they're the parent of the Hallertauer Triploids in the States (Liberty, Crystal, Mt Hood). *Sounds* like they're maybe closest to Liberty of those three. I've used Liberty many times, but always at very low levels. What do you think of the aroma characteristics of Hersbrucker?
I think I'm going to put together a clean pale ale using them at moderately high levels to give 'em a try, just wanted to see what people think of them. Best way is to just give it a go, so I will, but any insight you guys can give me is appreciated. Already read the numbers and other info on them, just looking to see what you guys think.
I like the German Hersbrucker a little better, for late additions anyway, than the German Hallertau that I got (both) from Puterbaugh. I just got more aroma from them. But this was just going from 1# bags of each (whole leaf)...I have no idea if the Hallertau were older than the Hersbrucker.
In a 'noble-hopped' brew I almost always mix in a little bit of Magnum for bittering, in addition to some noble hop for bittering so I can't really say how much different they are there (I didn't notice any).
__________________ Early brewers were primarily women, mostly because it was deemed a woman's job. Mesopotamian men, of some 3,800 years ago, were obviously complete assclowns and had yet to realize the pleasure of brewing beer.- Beer Advocate
Thanks. Yeah, I'll likely throw some Magnum in for bittering only, then Hersbrucker for first wort hop and some late additions.
Almost exactly how I've been using them. Mostly FWH and late additions.
Regaring the kind of aroma: you mean the words 'pleasant, hoppy, mild' aren't enough? Seems every description says that, which isn't very descriptive to me. It's tough to find the right words but I'd say it's a cross between spicy and floral but with some extra something that I can't describe ('earthy' might be the right word, but I'm not entirely sure exactly what 'earthy' means). I don't get any piney or citrus notes from it. Seems a little more floral than Hallertau but not as spicy as Saaz.
But I'm not a hophead (meaning the hop contribution is often in the background) and I smoke (dulled senses) so take with a grain of salt. I'm just trying to be as descriptive as I can without saying 'pleasant and mild' (which it is).
__________________ Early brewers were primarily women, mostly because it was deemed a woman's job. Mesopotamian men, of some 3,800 years ago, were obviously complete assclowns and had yet to realize the pleasure of brewing beer.- Beer Advocate
Almost exactly how I've been using them. Mostly FWH and late additions.
Regaring the kind of aroma: you mean the words 'pleasant, hoppy, mild' aren't enough? Seems every description says that, which isn't very descriptive to me. It's tough to find the right words but I'd say it's a cross between spicy and floral but with some extra something that I can't describe ('earthy' might be the right word, but I'm not entirely sure exactly what 'earthy' means). I don't get any piney or citrus notes from it. Seems a little more floral than Hallertau but not as spicy as Saaz.
But I'm not a hophead (meaning the hop contribution is often in the background) and I smoke (dulled senses) so take with a grain of salt. I'm just trying to be as descriptive as I can without saying 'pleasant and mild' (which it is).
Great. That's the kind of personal notes I wanted. Sounds great. Think I might do a pseudo SMaSH with this to try it, with the Magnum being the only thing that makes it not a single hop beer.
Sounds good. Very soon I plan to try a SMaSH using Franco-Belges Special Aromatic malt and Saphir hops. Not much info on Saphir and I'm curious about this malt (lol, curious enough to buy a whole sack!). But it'll be a lager so it will take a while for results.
Curious to hear your impressions after you've tried Hersbrucker.
__________________ Early brewers were primarily women, mostly because it was deemed a woman's job. Mesopotamian men, of some 3,800 years ago, were obviously complete assclowns and had yet to realize the pleasure of brewing beer.- Beer Advocate
Sounds interesting. Dunno that malt or that hop. Saphir is from Germany, isn't it?
I won't be using Hersbrucker right away. Gotta brew a west coast pale, IPA and Barley Wine first. So it'll be a little bit of time. But I'll report back on it.
Hallertauer Hersbrucker
Seems every description says that, which isn't very descriptive to me. It's tough to find the right words but I'd say it's a cross between spicy and floral but with some extra something that I can't describe ('earthy' might be the right word, but I'm not entirely sure exactly what 'earthy' means). I don't get any piney or citrus notes from it. Seems a little more floral than Hallertau but not as spicy as Saaz.
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