pLambics + aged hops - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Brew Science > pLambics + aged hops

Thread Tools
Old 10-19-2009, 09:04 PM   #1
Apr 2009
Boise, ID
Posts: 1,608
Liked 38 Times on 33 Posts

(I'm posting this here because I'm pretty sure I already know the answer I'll get in the other sub-forums)

What is the modern justification for continuing to use aged hops in homebrewed lambics?

I know that's how it is done traditionally. I know that a lambic is not supposed to have hop aroma, flavor or bitterness. I know that you still need hops to act as a preservative.

My question is: why use massive quantities of aged hops? No other sour beer I know of does this. Most sours are hopped to 10 IBUs or less- below the level of human perception, but still high enough to act as a preservative.

Is there an actual reason besides an appeal to tradition?

Reply With Quote
Old 10-25-2009, 01:27 PM   #2
Sep 2009
San Diego
Posts: 55

I think it is done for historical reasons, though I'm eager to try aged hops, because I find my sours are lacking complexity, and I'm hoping the cheesiness of aged hops will help.

Reply With Quote
Old 10-25-2009, 09:50 PM   #3
Tonedef131's Avatar
Feb 2008
Fort Wayne
Posts: 1,891
Liked 32 Times on 17 Posts

We had a thread on this in the wild forum a bit ago:

Reply With Quote
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Aged hops and Orval dregs... lasseg Recipes/Ingredients 9 12-23-2009 01:25 PM
pLambics + aged hops dwarven_stout Recipes/Ingredients 1 10-21-2009 10:58 AM
Aged Hops Available Jsta Porter Lambic & Wild Brewing 3 02-23-2009 09:10 PM
Is There a Way to Check if Hops are Aged Enough for Lambic? Evan! Recipes/Ingredients 3 07-01-2008 02:16 PM
Age and aged... knipknup Drunken Ramblings and Mindless Mumbling 13 04-03-2007 01:59 AM

Forum Jump