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Old 12-05-2012, 08:58 PM   #1
Weizenstein
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Feb 2011
Kansas City, Kansas
Posts: 46
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So I was just reading about the Teamaker hop, a super low alpha, high beta acid hop bred for the tea/herbalist market. (Rhizomes are available!) That sounds a lot like the profile for aged lambic hops right? Below 1% alpha, but lots of preservative beta acids. Any thoughts on whether this could be a good substitution? (Or jumping off point for experimentation)

I'm looking around for a few oz to give this a shot.

 
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Old 12-08-2012, 07:37 PM   #2
BryanThompson
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Jan 2010
Louisville, KY
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I have an almost one year old Teamaker rhizome that I bought for the purpose of experimenting with sours but I have read that when using unaged hops in beers the beta acids become bitter as they age. A ratio of 2:1 alpha to beta yields a beer that keeps roughly the same bitterness level as it ages. So the 15% beta acids in the Teamakers might be extremely bitter after a couple years.
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Old 12-09-2012, 02:02 PM   #3
bellmtbbq
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Aug 2012
Pennington, NJ
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Quote:
Originally Posted by Weizenstein
So I was just reading about the Teamaker hop, a super low alpha, high beta acid hop bred for the tea/herbalist market. (Rhizomes are available!) That sounds a lot like the profile for aged lambic hops right? Below 1% alpha, but lots of preservative beta acids. Any thoughts on whether this could be a good substitution? (Or jumping off point for experimentation)

I'm looking around for a few oz to give this a shot.
Sounds good, but yeah, you'd still need to age them.
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