Hops can successfully grow in a wide array of climates. We soak up advice from hop farmers in three very different regions of the United States.
Starting with an old steel frame and a plan, Greg Paterson spent a few years designing and building his dream mill that is operated via a control panel powering a high torque, slow speed worm drive motor.
Housed in a museum, Carillon Brewing Company in Dayton, Ohio produces beers in a similar way it would have been brewed during the Industrial Revolution. We take you behind the scenes to show how beer was made back in the mid-19th century and what modern brewers can learn from it.
They are the staple to your favorite English ales, however these classic British hops can fit nicely into a broader range of beers. Re-familiarize yourself with varieties from the landrace era like Fuggle and East Kent Golding to those bred in the 20th century such as Brewers Gold and Challenger.
A certain character profile (earthy, floral, herbal) comes to mind when a brewer thinks of British hops. However that line of thinking is tied to the hops of old. Many English varieties have been released this century that are redefining British hops.
This English porter features a toasted malt aroma punctuated with hints of coffee, dark chocolate, and fruity esters from the British yeast. With a medium body, the flavor has a moderate level of roasted character, complemented by hints of toasted bread or biscuit, coffee, and hints of acidity.
Based on a recipe from the mid-19th century, Coriander Ale is yellow to yellow-gold in appearance. Its aroma is moderately spicy with a fruitiness from the coriander seed. Fruity esters from the British Ale yeast are married to the citrus notes of the coriander and there is a lingering impression of heat from the chili peppers. There is also a soft well-rounded malt character reminiscent of honey and moderate hop bitterness.
Although technically with no hops this beer is 0 IBUs, the rosemary and yarrow will impart a pronounced herbal bitterness.
I like to think of this as a transatlantic lager, using a U.S.-inspired malt profile with a single British hop variety (Boadicea). I’ve often thought British hops would be well-suited to lager brewing and I think this proves it. Light and refreshing, this is perfect for summer barbecues.
I came up with this recipe with my brewing buddy Keith Bartlett to answer a long-standing question we’d both been wondering: How close to a New England IPA could you get using only British hops? It turns out, pretty close. This beer has all the juicy, tropical fruit flavors you’d expect, complemented by a subtle spicy note just to remind you where the hops are from.