Writer: Kaleb Schwecke
A Decade in the Making
It takes at least 10 years (and often more) from the time a new hop is initially crossed to its release. That is, if it even gets released, which is incredibly rare considering how many crosses are made every year. For a hop to be released, it has to check all of the boxes.
Appreciating the Classic Hops
The classics are classics for a reason. Whether talking about books, music, or even beer, it is important to understand what the classics are and why they hold that special title. Classics
Bombing Range Brewing Co.’s Medusa Dry Hopped Pale clone
This beer from Bombing Range Brewing (Richland, Washington) had limited availability but was easily one of the best using MedusaTM that I personally had. Founder and Head Brewer Mike Hopp describes it as a smooth, easy drinker with huge stone fruit and apricot flavors and aroma.
Neomexicanus Hops
Hops are the defining ingredient of the American craft beer movement. But most of the popular aroma varieties that define styles and set trends originated in Europe, and though now grown here,
Hop Hash: What It Is & How to Use It
In the quest for the perfect IPA, brewers recently stumbled upon hop hash, the purest and most potent natural form of hops currently available. It is a concentration of lupulin glands (which
Buying and Storing Bulk Hops
Hops make up a small percentage of a beer recipe, but they have arguably the biggest impact on the flavor and aroma. Even stouts and darker styles, typically seen as malt-centric, require
