Curiously label peelers is doing a BOGO on pounds of Amarillo. Strange for such a high demand hop. Perhaps it's the rough crop.
there is a definite "lackluster" quality to them
Agreed with "laskluster" as compared to 2012 Amarillo... However, my personal experience is that brewing with them did not produce grassiness. Not the same aroma for sure but still a nice beer!
Agreed with "laskluster" as compared to 2012 Amarillo... However, my personal experience is that brewing with them did not produce grassiness. Not the same aroma for sure but still a nice beer!
Cheesy
Description: Blue cheese, “funky,” sweaty (AF).
Cause: Hops – old hops.
Feedback: Only use fresh, properly-stored hops. Store hops in the freezer in vacuum-sealed or CO2-filled sealed containers.
Notes: Isovaleric acid. Formed due to oxidation of hop bittering compounds. Has a very distinct, usually low-level, “Roquefort cheese” or “Ranch dressing” aroma and/or flavor.
This thread popped up in my feed and reminded me to report on the 2013 Amarillo hops I have. Just made a SMASH IPA with them, utilizing in boil, whirlpool and dry hop. Tastes great!
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