tag:blogger.com,1999:blog-21271644.post3825567501116381634..comments2023-11-02T07:13:53.064-07:00Comments on Beervana: On Making a Good Fresh Hop Beer: the Brewers SpeakJeff Alworthhttp://www.blogger.com/profile/02930119177544342495noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-21271644.post-6610125546235762932015-10-11T10:19:59.353-07:002015-10-11T10:19:59.353-07:00"you simply can’t use non-dried hops more tha..."you simply can’t use non-dried hops more than 12-24 hours after picking"<br /><br />I'd suggest that's generous - consensus in Kent seems to be that after 12 hours you have compost, you really want to be adding hops within 4 hours of picking. Certainly my favourite ones this year seem to have been from breweries within a few miles of the gardens, so they start the boil and thenppnoreply@blogger.comtag:blogger.com,1999:blog-21271644.post-69999727448594834392013-10-17T11:00:16.087-07:002013-10-17T11:00:16.087-07:00It does seem true that there is a lot to learn and...It does seem true that there is a lot to learn and discover about fresh hop beers, and this post was an excellent exercise/analysis along those lines. <br /><br />Regarding usage of fresh hops on the cold side, I have to wonder:<br /><br />What about the bugs and spiders that will inevitably be in/on the hop cones? Sure, hops have that magical "preservative" quality, but a load of Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-21271644.post-88096480730708692002013-10-17T00:54:14.574-07:002013-10-17T00:54:14.574-07:00Very interesting. I must say I've been lucky ...Very interesting. I must say I've been lucky in not detecting a degraded vegetal taste in the fresh hop beers I've had. The ones I've had (just a handful, American and Canadian) have been incredibly good, and I'm starting to think this is how brewing started, which would make it more seasonal than most of the historically-minded understand it to be. I did find one reference in Gary Gillmannoreply@blogger.comtag:blogger.com,1999:blog-21271644.post-27352861847327320402013-10-16T15:47:48.212-07:002013-10-16T15:47:48.212-07:00Vasili, I didn't think you meant that and I ho...Vasili, I didn't think you meant that and I hope I didn't suggest it by the juxtaposition of the comments. But you had given me such a smooth lead-in to Cam's quote that I could hardly ignore it. :-)Jeff Alworthhttps://www.blogger.com/profile/02930119177544342495noreply@blogger.comtag:blogger.com,1999:blog-21271644.post-56788393987724428512013-10-16T14:18:25.885-07:002013-10-16T14:18:25.885-07:00Thanks for the article Jeff, I really appreciate t...Thanks for the article Jeff, I really appreciate the points of view you brought together. I wanted to briefly clarify something in my first statement you quoted.<br /><br />I didn't mean to suggest that Deschutes made their Fresh hop beers using the method I do, rather I use Fresh hops in secondary/conditioning much as a brewery who only uses Whole Flower hops (i.e.,kilned) might add WF to Vasilinoreply@blogger.com