The Bar Towel

I was looking for ideas to start learning the nuances between different hops, someone on SOB forum shared this with me. Looks fun, and you need a beer with next to no other flavour so bud light does the trick!

http://www.bertusbrewery.com/2013/03/dr ... light.html

The problem I see with this is that a lot of hop characteristics rely on the malt context to expose them. Also, dry hopping only exposes the aroma, maybe a little flavour, but no bitterring, so you are only experiencing one of the hop's dimensions.

You might as well just steep them in hot water and turn them into iced tea.

Anybody who homebrews can easily make a hop neutral wort and split it into multiple batches.

Tapsucker wrote:The problem I see with this is that a lot of hop characteristics rely on the malt context to expose them. Also, dry hopping only exposes the aroma, maybe a little flavour, but no bitterring, so you are only experiencing one of the hop's dimensions.

You might as well just steep them in hot water and turn them into iced tea.

Anybody who homebrews can easily make a hop neutral wort and split it into multiple batches.

That relies on me having 5 or so 1 Gallon carboys and 6 or more air locks plus bungs. I have a space constraint in my apartment so that isn't really feasible right now.

I don't homebrew at all. I thought it was a great article. Very informative. Gary Gillman's head must be spinning at the possibilities.

ercousin wrote:

Tapsucker wrote:The problem I see with this is that a lot of hop characteristics rely on the malt context to expose them. Also, dry hopping only exposes the aroma, maybe a little flavour, but no bitterring, so you are only experiencing one of the hop's dimensions.

You might as well just steep them in hot water and turn them into iced tea.

Anybody who homebrews can easily make a hop neutral wort and split it into multiple batches.

That relies on me having 5 or so 1 Gallon carboys and 6 or more air locks plus bungs. I have a space constraint in my apartment so that isn't really feasible right now.

Not that I don't think your suggestion is also great.

I was planning on trying this bud-light experiment and finding some hop combinations I really like. Then once I have an idea follow your (and other SOBs advice) and brewing an IPA with only bittering hops. I do have one 1 gallon carboy from Brooklyn Brew shop an I was thinking of siphoning out 1 gallon at a time from secondary and dry-hopping for a few days, then repeat for five 1 gallon dry-hopping cycles.

adding pellets to a bottle of commercial beer will cause a couple problems:

1. You would have to add them and get the cap back on really fast, otherwise the bottle will foam over like a bitch.

2. When you reopen and pour, you are going to have a messy disgusting pour. I don't like drinking bits of hops, it's gross.

The author dealt with point 2, I believe, though whether it works or not I have no idea. He suggesgted a day in the fridge to settle the hop floaties, and a very careful pour.

midlife crisis wrote:The author dealt with point 2, I believe, though whether it works or not I have no idea. He suggesgted a day in the fridge to settle the hop floaties, and a very careful pour.

You'd likely only be able to pour out half the bottle at most before disturbing the hops.

Yes, fair enough, but I think the author anticipates this by saying he bought a beer (Bud Light) that he won't mind pouring most of down the drain. The object is to just get a sample of each for tasting purposes, not create something you're actually going to drink.

midlife crisis wrote:Yes, fair enough, but I think the author anticipates this by saying he bought a beer (Bud Light) that he won't mind pouring most of down the drain. The object is to just get a sample of each for tasting purposes, not create something you're actually going to drink.

Then just make a hop tea and not waste time with this nonsense.

ercousin wrote: That relies on me having 5 or so 1 Gallon carboys and 6 or more air locks plus bungs. I have a space constraint in my apartment so that isn't really feasible right now.

If you get a couple 3Ga carboys you can simply split each batch, for twice as much variety. If you only brew 6 times a year, you still get 12 different batches. It adds up!

Well, Midlife, I've done something similar by adding very strongly hopped beer - dry-hopped or other - to a much less bitter or aromatic beer. And that way you get the full effect of the hops (except if the addition is dry-hopped) when boiled with the wort. E.g. in my fridge now I have a can of Gubna that I doubt I will drink on its own but it is the perfect thing to pick up a porter or stout too light on hops, or mix 50/50 with a 5% pale ale to get a more conventional Victorian strong IPA (7.5% was strong for IPA then but not unheard of), etc.

What that guy did reminds me a bit too of what some bars do in the States where they have a smaller version of a Randall as I understand it and allow the drinker to put his beer through to experience different hop or other additions.

All very valid but I prefer mixing beers, it is the most logical way IMO to get the palate you want short of brewing the beer de novo, and like you I have never brewed at home. (I did once complete a brewing instruction weekend though at a craft brewery many years ago).

Gary