Historic Midwest Hops 1850-1900?

[Jrod]

Does anyone have some idea of which type of hops would be considered historically accurate for the midwest in the mis to late 1800's. Is there any reference as to the types of hops that were grown in and around the ohio river valley or varieties that may be similar? Pittsburgh-St.Louis

Any help would be greatly appreciated.

Cheers!

 

[solbes]

If you were trying to brew a Classic American Pilsner, I would go by the BJCP description. Link below:

http://www.bjcp.org/2008styles/style02.php

Here's an excerpt from that:

"History: A version of Pilsner brewed in the USA by immigrant German brewers who brought the process and yeast with them when they settled in America. They worked with the ingredients that were native to America to create a unique version of the original Pilsner. This style died out after Prohibition but was resurrected as a home-brewed style by advocates of the hobby.

Ingredients: Six-row barley with 20% to 30% flaked maize to dilute the excessive protein levels. Native American hops such as Clusters, traditional continental noble hops, or modern noble crosses (Ultra, Liberty, Crystal) are also appropriate. Modern American hops such as Cascade are inappropriate. Water with a high mineral content can lead to an inappropriate coarseness in flavor and harshness in aftertaste. "