TheOriginalDBS
Well-Known Member
- Joined
- Dec 21, 2012
- Messages
- 49
- Reaction score
- 12
Hey All,
Seldom a poster, but often a reader of HBT. As the title suggests, I have 7oz of Grungeist hops in the freezer, 2021 crop, and I am trying to determine which session style I want to brew (all grain) with them for a real summer crusher. I can brew anywhere from 3 to 12-13 gallons. I'd probably brew 8-10 for this batch.
They're described as peach, passionfruit, lemon zest, floral and berries. I used them once before in a saison and they were either mild in intensity, lost behind the yeast character, or both, because I couldn't really taste them, but for my part, I smell/taste bright peach and floral lemons. No spice or pine, definitely no berries to my palate.
I also dry hopped Ayinger Hefe in a tea tumbler with a pinch of Grungiest one time and loved the flavor; it amplified the lemon note in the base beer wonderfully.
Potential styles I had in mind:
Hefeweizen (ferment w/Wy3068)
Czech Pils (maybe toss in some South African Southern Aroma hops in there too for some noble spice/lemon/floral; ferment with Lallemand NovaLager)
"Summer" Bitter (basically a low ABV, pale bitter with Grungeist and EKG; Forest & Main outside of Philly uses Grungeist in some of their bitters to great effect; ferment w/Verdant IPA)
Sour Pale Ale (Grungiest, Citra and Wolf fermented with Philly Sour HOT to coax its peachy esters)
Saison (same as Sour Pale Ale, but at day 3 of the souring process, pitch a saison yeast--I did this with a pinot noir saison recently and managed to get both mild to moderate sourness as well as the saison flavors)
This may be blasphemy to some, but I don't love Kolsches. Not sure why, they were just never my style. I also don't love sours unless they're just kinda sour.
Thanks and Cheers!
Seldom a poster, but often a reader of HBT. As the title suggests, I have 7oz of Grungeist hops in the freezer, 2021 crop, and I am trying to determine which session style I want to brew (all grain) with them for a real summer crusher. I can brew anywhere from 3 to 12-13 gallons. I'd probably brew 8-10 for this batch.
They're described as peach, passionfruit, lemon zest, floral and berries. I used them once before in a saison and they were either mild in intensity, lost behind the yeast character, or both, because I couldn't really taste them, but for my part, I smell/taste bright peach and floral lemons. No spice or pine, definitely no berries to my palate.
I also dry hopped Ayinger Hefe in a tea tumbler with a pinch of Grungiest one time and loved the flavor; it amplified the lemon note in the base beer wonderfully.
Potential styles I had in mind:
Hefeweizen (ferment w/Wy3068)
Czech Pils (maybe toss in some South African Southern Aroma hops in there too for some noble spice/lemon/floral; ferment with Lallemand NovaLager)
"Summer" Bitter (basically a low ABV, pale bitter with Grungeist and EKG; Forest & Main outside of Philly uses Grungeist in some of their bitters to great effect; ferment w/Verdant IPA)
Sour Pale Ale (Grungiest, Citra and Wolf fermented with Philly Sour HOT to coax its peachy esters)
Saison (same as Sour Pale Ale, but at day 3 of the souring process, pitch a saison yeast--I did this with a pinot noir saison recently and managed to get both mild to moderate sourness as well as the saison flavors)
This may be blasphemy to some, but I don't love Kolsches. Not sure why, they were just never my style. I also don't love sours unless they're just kinda sour.
Thanks and Cheers!
Last edited:
