A brewing revolution is underway. Yet before shouting “the hop kiefs are coming,” or “give me thiol powders or give me Coors Light,” just know that this is not a complete break from tradition.
Familiar forms of hopping beer remain in place. But recent innovations have changed attitudes toward hop extracts by transforming the industrial extracts geared toward mass production into versatile craft products that, according to Jeffrey Vitalich of Hidden Hills Brewing & Blending, “turbocharges the aroma when using specialized yeast that can unlock other flavor components.” By matching these to hops in leaf or pellet form, brewers have more tools to play with.
Yes, further scientific explanation might be due. But the expression of this in the glass says all we really need to know.
The Nimbus Nectar Tropical IPA from Hidden Hills greets you with pronounced and inviting aromas of papaya, mango and citrus, even before lifting the glass. The combination of Waimea and Riwaka hops from New Zealand also develop a rich character that tempers the crisp, fruity bite. So on the palate, the fruits burst and then subside. A resinous sting develops – fresh and bitter pine with a tamped earth foundation and muggy aura. The finish lingers, but as it does the green needles dry out and fall to the forest floor, leaving the palate primed for another blast of bright fruit. Revolutionary, without the war.
(0) comments
Welcome to the discussion.
Log In
Keep it Clean. Please avoid obscene, vulgar, lewd, racist or sexually-oriented language.
PLEASE TURN OFF YOUR CAPS LOCK.
Don't Threaten. Threats of harming another person will not be tolerated.
Be Truthful. Don't knowingly lie about anyone or anything.
Be Nice. No racism, sexism or any sort of -ism that is degrading to another person.
Be Proactive. Use the 'Report' link on each comment to let us know of abusive posts.
Share with Us. We'd love to hear eyewitness accounts, the history behind an article.