Describing the Universe of Hop Flavor

[AlexKay]

I’m going to brew somewhere between 3 and 5 batches of hop water. Which varietals should I pick so that someone tasting them side-by-side will say “now I understand all of the flavors hops can add to beer?”

I’m thinking:

1. Hallertau Mittelfrueh
2. East Kent Goldings
3. Cascade
4. Citra

But am open to suggestions. Has to be something I have on hand, but that isn’t much of a limitation.

 

[hungupdown]

Nelson Sauvin. Good with Citra + Cascade + Simcoe

 

[ncbrewer]

1. Hallertau Mittelfrueh
2. East Kent Goldings
3. Cascade
4. Citra

That's probably what I would do.

 

[AlexKay]

That's probably what I would do.

I made a last-minute decision to swap Fuggle in for EKG, based on not wanting to open a new bag of hops if I didn't need to.

Seltzers have been made and are now fermenting for carbonation. I usually give that a week, then a couple of days cold to precipitate out some bitterness. Then I see how different these actually taste!

 

[Halfakneecap]

Hops in just water taste horrible imho, bitterness mostly.

 

[AlexKay]

Hops in just water taste horrible imho, bitterness mostly.

I use 0.8 oz/gal (6 g/L), half in a 150 F hop stand, and the other in the serving keg after the water is cooled. Bitterness goes down with a few days of cold storage, and then depending on the hop is between low and zero. (Bitterness is noticeable but not unpleasant even when I’m using ~20% AA cryo hops.)

I love it. The reactions I’ve gotten from people range from “ok, but not my thing” to “this the greatest thing ever.” Nobody yet has said “yuck.” And really, for a minimal-calorie, minimal-alcohol, zero-caffeine drink that probably also has some nutritional value from antioxidants and micronutrients….it is hard to beat. Decaf green tea, maybe, but that doesn’t taste as good.

Pitching some yeast (with some sugar for it to eat) when it’s kegged is key, to gobble up any oxygen.

It is also a great way to get an idea of what a particular varietal tastes like.