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Old 11-20-2007, 03:39 PM   #11
david_42
 
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It won't change my brewing style or those of my favorite breweries, but it may force the hopheads to branch out a little.

Hophead: "There's no hops in this."
Me: "Yes, there is. The style is focused on malty, not hops."
Hophead: "I only make IPAs."
Me: "So, spit it out."
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Old 11-20-2007, 03:44 PM   #12
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I've also looked at this as an opportunity to try out different hop varieties, and I have to say that I'm pretty excited about it. This is just like the old days, when you never were quite sure what would be available. The most significant difference, though, is that the quality is much higher!


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Old 11-20-2007, 04:39 PM   #13
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Beeriffic, I saw those Bravo hops at Hops Direct and was a little afraid - those are SERIOUSLY strong at 14-17%, arent they?

I can't wait to try some Amarillo pale ale. Look forward to brewing this one.
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Old 11-20-2007, 05:07 PM   #14
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Quote:
Originally Posted by the_bird
Maybe it'll encourage more micros to experiment with flavors other than hops (smoke and sour, in particular).
Maybe it will encourage (American) Micros to use something other than cascade and Northern Brewer too.


Cheers
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Old 11-20-2007, 05:13 PM   #15
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Quote:
Originally Posted by david_42
Hophead: "There's no hops in this."
Me: "Yes, there is. The style is focused on malty, not hops."
Hophead: "I only make IPAs."
Me: "So, spit it out."
That almost made me clean my monitor.

 
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Old 11-20-2007, 05:18 PM   #16

Quote:
Originally Posted by Yuri_Rage
... Pellet hops give a more pungent aroma when dry hopping. ...
Now, see - I have found just the opposite to be true. I never got the aroma from pellets that I do from whole when dry-hopping!

I was thinking about this the other night. I think new varieties and new recipes will be formed b/c of this. And I believe we may see hops being grown in regions that have never been considered hop regions before. New York used to produce the most in-demand hops in the U.S. Half of all hops used back in the mid-1800s were from NY until blight began to shift the balance in the early 1900s.

 
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Old 11-20-2007, 05:39 PM   #17
david_42
 
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Quote:
SERIOUSLY strong at 14-17%
Summit checks in at 18% & the University's (Oregon) high alpha hop program has a 19.8% AA hop!

I can see people making 5 gallons of an IPA with 1/2 oz. of bittering hops.
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Old 11-20-2007, 07:57 PM   #18
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Quote:
Originally Posted by chriso
Beeriffic, I saw those Bravo hops at Hops Direct and was a little afraid - those are SERIOUSLY strong at 14-17%, arent they?

I can't wait to try some Amarillo pale ale. Look forward to brewing this one.
If I make an order, I am going to get some.

 
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Old 11-20-2007, 08:05 PM   #19
TexLaw
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Quote:
Originally Posted by Rhoobarb
I was thinking about this the other night. I think new varieties and new recipes will be formed b/c of this.
I bet we see new varieties, but I fear they will only be ultra-high AA varieties. That makes things difficult on a small, homebrewing scale, where a 0.25 oz difference in amount can lead to a staggering difference in IBUs. Of course, we can minimize that by shifting bittering to later additions, which seems to be the coming trend.

However workable that may be, though, I also fear that we will lose some popular and lovable low alpha hops, such as Liberty.


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Old 11-20-2007, 09:27 PM   #20
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Quote:
Originally Posted by chriso
I can't wait to try some Amarillo pale ale. Look forward to brewing this one.
I have an all-Amarillo pale on tap right now. The keg is about 2/3 to 3/4 done. It's good stuff, although it's a little one-note due to only using one hop variety.
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