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Old 02-15-2008, 07:37 PM   #11
Nov 2007
Posts: 186

I meant as the sole hop addition. I went looking for a recipe on a couple of the blogs I read, and of course, now I can't find one. I'm going to take another look at Designing Great Beers later. I'm sure there were one or two in there.

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Old 02-15-2008, 07:59 PM   #12
Oct 2007
Posts: 149
Liked 1 Times on 1 Posts

Something tells me that we will be seeing a lot of "alternative" hop strains rising to the surface. Northern Brewer has recently started selling "Argentina Cascade" which is supposed to taste more like the noble hops than cascade. Hopefully this might broaden the way we brew.

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Old 02-17-2008, 07:57 AM   #13
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Jun 2007
La Puente, CA, California
Posts: 2,164
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A nice German Helles is yummy. This takes less hops.

Fermentor 1: Bill's House Ale II, Fermentor 2: German Helles, Fermentor 3: Bill's Schworzbier (Black Bier)
Tap 1: Bill's House Ale II, Tap 2: German Hefewizen, Tap 3: Nut Brown Ale
Future Brews: Stone IPA Clone, Blonde Ale, Budvar Clone, Newcastle Clone
New toy: Blichmann 27 gallon fermentor

“If you find yourself in a hole, the first thing to do is stop digging”

“Good judgment comes from experience, and a lotta that comes from bad judgment”

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Old 02-17-2008, 09:07 AM   #14
Jul 2007
Mandan, ND
Posts: 604
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Plenty of Belgian recipes emphasize malt, yeast and even candi sugar tones far more than hops. Hops are meant to be an accent in a majority of Belgians, not a primary flavor. If you have old hops with little left to offer in the way of aroma, use 'em in a pLambic. Lots of choices.

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