Tonight and tomorrow, you can find a few dozen pouring at the Fresh Hop fest in Southeast Portland. If you've found, like I have, that the season has gotten away from you, it's a great chance to indulge.
|Photo: Silver Moon|
On the off chance you haven't been reading this blog for the past several years but are hungering for information about fresh hopped ber, here's a roundup of some of the key posts from past years. (Even if you've read them, some make a decent refresher--even for me!) (It occurs to me now that I should have titled this post Seven Things You Need to Know About Fresh Hops, in the manner of the day. But I am old and so you're spared all that.)
- An introduction to fresh hop beers and why you should care about them.
- Two posts about the making of fresh hop beers. In the first, we hear from a survey of brewers who use different practices. In the second, Double Mountain's Matt Swihart guest posts on his process.
- A hops reference guide, Aurora to Willamette. It covers what we know about kilned hops, which is not entirely the same as what we know about fresh hops.
- On the chemistry of a wet hop.
- The Satori-award winning Full Sail Lupulin from way back in 2007 (illustrating that fresh hops can no longer be considered a particularly fresh phenomenon).
- A great piece by Oregonian Lucy Burningham that appeared in the New York Times.
- And finally, advice to the Oregon Brewer's Guild about promoting fresh hops. There's always next year!