I was wondering how to get certain characteristics out of hops. For example, let's say I wanted to get the pine flavours from Chinook but not so much the spice, how could I get that flavour profile? Or similarly with Williamette, it's described as fruity, herbal, spicy, floral, but how would I get the floral characteristics and less of the others?
This isn't a question about bittering characteristics; I know the earlier a hop goes in the boil the more bitterness it will give. This is about getting the right aroma/flavour from the hop.
Thanks.
This isn't a question about bittering characteristics; I know the earlier a hop goes in the boil the more bitterness it will give. This is about getting the right aroma/flavour from the hop.
Thanks.