Hey all,
The inaugural Chicago-branch brew has been sitting on the shelves for two and a half weeks now and it tastes great. It is called "The Critique of Brew Reason" in honor of Immanuel Kant. A solid American Ale: not too bitter, not too sweet, but definitely both. This was the first time i worked with actual hops rather than pellets, and i can taste it. Nice work all.
And now its time to make some more. We traded a six pack with some friends and are looking to expand our markets (bartering), but we need some to drink for our self, no? Wu and i are thinking about doing a dry hop this time. So my questions are thus:
(1) What are the best beer types for dry hopping?
(2) What are the best hops to dry hop with?
any advice would be greatly appreciated.
peace
Thursday, May 29, 2008
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1 comments:
As far as dry-hopping, really any will do. The Batch 11 had 8 different hop styles in the dry-hopping and it turned out fucking phenomenal. It really only matters in the degree of what flavor/bittering/aroma profile you are looking for. Dry hopping works best to impact the flavor and the aroma. In so far as the bittering picture goes, you get a little more piney-stickiness in my opinion, from this type of utilization. As far as styles - you can dry hop anything! Just make sure that you want there to be a full hop profile intact in your recipe. Pale Ales, IPA's, Barleywines, High Gravity Stouts are all candidates. But think about making a light IPA batch and racked to secondary with fresh fruit (boil in equal parts sugar (or malt, or honey) first before pouring in to avoid contamination...) and a few ounces of lemony floral Cascade hops to back up the experience. Stretch your mind, David, and the brew will come.
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