I'm planning to brew a saison inspired by La Vermontoise. I'm going to harvest the yeast from a bottle and make a recipe using Brazilian pilsen malt and Brazilian hops, Magnum for bitterness and Comet for flavor and aroma to brew with local ingredients. I know that La Vermontoise is made with a large late addition of Amarillo, no dry hopping, and have a nice hoppy aroma, even when the bottle gets older. I almost always add all my hops during the hot side and usually get low hop aroma that fades after a few weeks in my beers even with relatively large amounts in late boil or flameout additions. Any tips to get the same amount of aroma?
Hop addition in La Vermontoise inspired saison
- Thread starter Arnaud
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- hopping late additions saison
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I'm planning to brew a saison inspired by La Vermontoise with Brazilian comet for aroma. I know it's made with a large addition of Amarillo somewhere near the end of the boil, no DH and it has a nice hoppy aroma that is still present even in older bottles. I never get much aroma with hot side hopping, and it usually disappear after a few weeks after bottling. Any tips?
