January 15, 2018 By: Nathaniel Sears Hops January 15, 2018 By: Nathaniel Sears

Review of first class Pictures of hops Pictures of hop farms Planting and training Varieties Harvesting Hop Farm statistics Pellet types Hop products IBU formula Smelled hops Parts of a hop cone Alpha and Beta acids

U.S. Hop Farm Statistics report released December 2017 Production for Idaho, Oregon, and Washington in 2017 totaled a record high 104 million pounds, up 20 percent from the 2016 crop of 87.1 million pounds. Combined area harvested for Idaho, Oregon, and Washington in 2017 totaled a record high 53,282 acres, up 5 percent from the 2016 level of 50,857 acres. Harvested acreage increased in all three States; 24 percent in Idaho, 3 percent in Washington, and 1 percent in Oregon. United States hop yield, at 1,959 pounds per acre, increased 246 pounds from a year ago.

Washington produced 75 percent of the United States hop crop for 2017; while Idaho accounted for 13 percent and Oregon accounted for 11 percent. The 2017 crop year marked the first time Idaho hop production surpassed production in Oregon. Cascade, Centennial, Zeus, Simcoe, Citra, and Mosaic were the six leading varieties in Washington, accounting for 54 percent of the State’s hop production. In Idaho, Zeus, Cascade, Amarillo, Mosaic, Citra, and Chinook were the major varieties, accounting for 69 percent of the State’s hop production. In Oregon, Nugget, Cascade, Willamette, and Citra were the major varieties, accounting for 53 percent of the State’s hop production. The 2017 value of production for the United States totaled a record high $618 million, up 24 percent from the previous record high value of $498 million in 2016.

Oregon Hop Farm video

Small Hop Farms In contrast to large hop farms, there is small, “mom and pop” hop farms. Hop Growers of America Small Growers Council (SGC) was formed in 2015 and includes growers from across the US who have volunteered to represent their peers. It is chaired by the current elected At Large Individual Grower representative HGA Board Member. For the purpose of HGA programs, the SGC has defined Small Growers as any grower with a minimum of 0.25 acres in production with commercial intent..

Review Hop farming in America made up $618 million in 2017 That’s a 24% increase from 2016 What does that tell us? Hop farms in Oregon, Washington, and Idaho make up over 99% of America’s hop farms. Besides huge hop farms like in the northwest, there are small “mom and pop” hop farms everwhere between the 35th and 50th parallel and even a few on the opposite side of these parallels. There is some right here in the area in Townsend, Blount County, and Knox County.

Do you know where your hops come from?

Yes, we do! Most hop lot codes include the hop grower number, crop year, and a hop variety identifier. The appropriate state hop grower commission, your hop dealer, or your hop grower can explain how to read the hop lot codes on a particular hop bale or box.

Example of hop grower numbers Number - Farm - State AZ501 - Latitude 35 Hops - Arizona CA501 - Star B Ranch - California These should be on your package somewhere when you buy hops unless you buy them at a homebrew store that sorts and bags their own hops.

Hop Variety Codes Apollo - APO Bitter Gold - BIG Cascade - CAS

Why should you care? Sometimes you’ll get some really stale hops. They won’t have the alpha acids they say they do anymore, nor the aroma they should have. You can cross reference the numbers with previous batches and see if your previous hops were different. You can call the manufacturer and complain. You need consistency in your beer. If you get a stale or bad batch of hops, this will drastically effect your beer Knowing all the facts helps you control the beer, not you guessing why your beer tastes different.

Example of looking up lot numbers https://ychhops.com/brewing-tools/lot-lookup P92-YJUMOS5041

??? Questions? Let’s take a break!

Key websites to know that help everyday in brewing. www.brewersassociation.org - $155 for individual membership. Full access to website, statistics, information, an included industry magazine subscription, etc. The latest in the industry happenings will be on this website first. www.brewersfriend.com - Great website to help quickly recipe plan to see SRM, IBU’s, ABV, etc. www.probrewer.com - Great website forum to look for new and used equipment. Also, it is the number one job posting site for breweries in the country. It has forums for helping with recipes and pretty much everything as well.

Planning out hops when writing recipes Plan out what type of beer you want to do and what malt, hops, yeast, and water character will be exhibited. Certain types of speciality malts play well with certain hops over other hops. Your water profile and yeast profile will also play a role. Research recipes online and ask people their opinion. It never hurts to get other opinions. Don’t let pride get in your way of making your beer. Pick a style. For our purpose I’m going to choose to do a chocolate porter recipe

BA Guidelines for Stout vs Porter American-Style Imperial Stout Color: Black Clarity: Opaque Perceived Malt Aroma & Flavor: Extremely rich malty aroma is typical. Extremely rich malty flavor with full sweet malt character is typical. Roasted malt astringency and bitterness can be moderate but should not dominate the overall character. Perceived Hop Aroma & Flavor: Medium-high to high with floral, citrus and/or herbal character. Perceived bitterness: Medium-high to very high and balanced with rich malt character. Fermentation Characteristics: Fruity-estery aromas and flavors are high. Diacetyl should be absent. Body: Full

BA Guidelines for Stout vs Porter American-Style Imperial Porter Color: Black Clarity: Opaque Perceived Malt Aroma & Flavor: No roast barley or strong burnt/black malt character should be perceived. Medium malt, caramel and cocoa sweetness should be present. Perceived Hop Aroma & Flavor: Low to medium-high Perceived bitterness: Medium-low to medium Fermentation Characteristics: Fruity-estery flavors and aromas should be evident but not overpowering and should complement hop character and malt-derived sweetness. Diacetyl should be absent. Body: Full

Chocolate Porter Recipe American Pale 2 Row - 725 lbs - 72.5% American Chocolate - 75 lbs - 7.5% American White Wheat - 50 lbs - 5% American Crystal 120 - 25 lbs - 2.5% American Black Malt - 25 lbs - 2.5% Flaked Oats - 50 lbs - 5% Rice Hulls - 50 lbs - 5% Brewing Additions Nugget - 16oz - 60 minute Nugget - 12oz - 30 minute Cluster - 24oz - 30 minute Cluster - 32oz - 5 minute Cacao Nibs - 30 lbs at 10 minutes

Why did we choose those hops? Discuss and hypothesize.

Nugget and Cluster Nugget can be used as a bittering hop. Aroma: Specific aroma descriptors include mild, pleasant, herbal aromas. Cluster is one of the oldest hop varieties grown in the United States and until the late 1970s, accounted for the majority of the country’s hop acreage. Its pedigree is unknown, however hybridization of imported varieties and indigenous male hops has been suggested. Cluster is an excellent dual purpose hop and is often used in the reproduction of historical beer styles. Aroma: Specific aroma descriptors include floral, earthy and sweet fruit.

The real reason we chose to brew this beer with nugget and cluster...

It’s all we had access to at work that would work in this style of beer. We were low on hops and here was my choices to brew a porter with. Cascade Falconer’s Flight 7 C’s Nugget Cluster Simcoe Would any of these other hops be good for a chocolate porter?

Discuss The reason I wanted to tell you guys why I chose those hops is in brewing, like a lot of things, life happens. You may never have the perfect situation and get to buy or choose everything you want all the time. You have to work with what you got sometimes. It may not be what you want to do, but sometimes there is choices you have to make. I chose Nugget and Cluster because they had the least aromatic impact on a beer. Cascasde, Simcoe, and FF7C’s would have all contributed tropical and/or citrus notes on the beer, which I did not want.

Nugget and Cluster continued... It worked out because Nugget is a versatile style that is great for bittering. I got lucky that it is a common bittering hop from some ipa’s to porters and stouts. Cluster also worked out well because it is used as an aroma hop in porters and stouts as well as light beers. The point is that sometimes you have to use what you have, even though it may not be your first choice, but it will work out if you do your research and understand what you are working with.

Formulating hops for a New England Style IPA Grain Bill : Maris Otter Pale - 14lb American White Wheat 2lb Flaked Oats 2lb Hop Additions : Citra - 3oz - 5 min Citra 2oz - 0 min/WP Mosaic 2oz - 0 min/WP Mosaic and Citra 3 oz each - 2 days Mosaic and Citra 3 oz each - 7 days

New England IPA hop additions Discuss. Why no bittering addition or early addition? It is very non-traditional for normal beer styles. Why dry hop twice? Why whirlpool additions? Other questions? No bittering addition? You dont’ want bittering hops. You don’t want this beer to be bitter. You are going after aromas, big citrus and tropical punches. Not teeth shattering bitterness. 2. Dry hop twice? I’ve read article after article, talked to brewers, read brewers articles. The concensus is dry hopping early on in fermentation has a different chemical reaction and brings out oils out of the hops that late dry hopping does not do. It adds complexity. Dry hop after fermentation is done for aroma to your ipa.

Noble Hops

Noble Hops P 58, 59, and 101

Noble Hops Table

Noble Hops Noble hops are classic European varieties that are responsible for the signature flavors of pilsner and other Continental lagers. The four noble varieties are: Hallertauer Mittelfrüh Tettnang Spalt Saaz Having been cultivated in specific regions for hundreds of years, noble varieties express terroir much more apparently than cultivars with shorter histories. In fact, the names of the noble hops themselves are identical to the regions in which they were developed.

Noble Hops This can lead to some confusion. Take Tettnang, for example. Tettnang is the name of a town in the German state of Baden-Württemberg. It’s also the name of the hops variety that is grown in and around that town. In German, Tettnanger means something or someone from Tettnang, just as a Düsseldorfer comes from Düsseldorf and a Berliner from Berlin. So far, so good. But Tettnanger hops are also grown in the Pacific Northwest of the United States. This variety was actually propagated from hops growing near Sankt Gallen, Switzerland, which is on the other side of Lake Constance from Tettnang, Germany. If you were to purchase American-grown Tettnanger when you actually wanted the true noble variety, you’d probably be disappointed. To help distinguish the authentic varieties when they’re grown in their regions of origin, growers sometimes prefix the cultivar’s name with the area in which the hops were actually grown. So if a supplier carries both American Tettnang and Tettnanger Tettnang, then you know that the former is a Tettnang hops that has been grown in the United States, while the latter is a Tettnang hops grown in its birthplace.

Newer Hop Varieties Mosaic Citra Equinox El Dorado Ella Vic Secret

Mosaic - Developed by Hop Breeding Company and released in 2012, Mosaic® Brand HBC 369 contains high alpha content and features a unique and complex aroma profile that translates favorably into a variety of beer styles. It is a daughter of Simcoe® Brand YCR 14 and a Nugget derived male. Mosaic® is named in honor of the artistic assortment of aromas and flavors it is capable of presenting. Aroma: Specific aroma descriptors include blueberry, tangerine, papaya, rose, blossoms, grass and bubble gum. Some examples of Mosaic hopped beers: Founders Mosaic Promise, Maine Beer Dinner, The Alchemist Focal Banger, Crafty Bastard Tessellation, etc.

Crafty Bastard Tessellation Commercial example of Mosaic hops only in the beer Local IPA available at Crafty Bastard in Knoxville, Tennessee Let’s taste it and discuss tasting notes.

Sensory of Mosaic Hops What do you smell? Can you see the translation from processed hops to a finished beer?

Dry Hopping

Dry Hopping What is dry hopping? It’s adding hops to the beer after it is in the fermenter for aromatics. Does adding dry hops to your beer increase the IBU? Short answer...no. It is not possible because the alpha acids can not isomerize. You may get some “perceived” bitterness from the dry hops, but it will never scientifically add IBU’s. What is perceived bitterness???

Perceived Bitterness Perceived bitterness: Sometimes oxidation off of hops can give add to the bitter taste of a beer. But it doesn’t affect measured IBU’s. Also, certain malts and their by products can put off some bitter notes. Again, this does not affect IBU’s, but will seem more bitter. Also, when dry hopping, the smell will obviously be more pungent in a finished beer. The smell will tell your mind this is a very hoppy beer and your perception of this beer will seem more bitter. Perceived bitterness can be portrayed by several things, but these bittering products, whether by-products of hops, malts, adjuncts, etc can seem more bitter, they never contribute to the IBU’s.

Dry Hopping Methods The most common method in production breweries is to blow off all the CO2 off a fermenter, open a top port on a fermenter and pour hops in. Page 210. Schlafly in St. Louis, Missouri was revolutionary in this process. They tried a “hop coffin” method which put hops on 16 screens, then they pumped the beer back and forth through these screens. Very interesting attempt. Around the same time, Sierra Nevada attempted their Torpedo method. One Sierra Nevada torpedo holds 80 pounds of hops at a time. It’s purged with CO2, then the beer is circulated. Page 131

Dry Hopping Methods for Homebrew There is countless ways to dry hop. You need to just figure out what is best for you and your setup and experiment from there. Pour pellets in fermenter. Pour pellets in a hop sock or muslim back, weigh it down with something and throw it in fermenter. Make a slurry by crushing up the hops, taking some of your wort and mixing them together, then pour in.

Dry Hopping Homebrew Video

Hop Terminology Hop back - Typically a closed, stainless steel vessel that is used to impart late-hop character from the boil kettle to the wort chiller. The tank is fitted with a false bottom or a bucket shape container with holes in it and the wort is ran into it over the hops then on the way to the chiller. The hop back also acts as a filter because trub and hops tend to stay in the hop back instead of being transferred on into the fermneter.

Hop Terminology 2. Hop Bursting - Hop bursting is simply adding massive amounts of late addition hops to the boil. Instead of early additions for the bulk of a beer’s bitterness. The late additions supply most of the IBUs. With hop bursting, the first addition will be very small or even nonexistent, which means that most or all of the IBUs come from the later additions. You’ll find that to achieve the same level of IBUs, hop bursting will require significantly more hops in total. However, this technique can help the brewer to achieve very intense hop flavor and aroma without overpowering bitterness.

Hop Bursting

Hop Terminology 3. Mash Hopping - Mash hopping is simply the addition of hops directly to the mash tun itself. The hops is often placed on top of the grain bed and left to sit as the mash is sparged. Mash hopping is reported to provide a better overall balance and character to the beer, though it adds almost no bitterness.

Mash Hopping

Hop Terminology 4. First Wort Hopping - First wort hopping (FWH) is when you add a large portion of the finishing hops to the boil kettle as the wort is transferred from the mash or lauter tun. As the boil kettle fills up, the hops steep in the wort and release those important oils and resins. Normally, the aromatic oils are insoluble and evaporate during the boil. However, by letting the hops steep in the wort before the boil, the oils have more time to oxidize to more soluble compounds, which means there’s a greater chance those oils are kept in the beer during the boil and deliver additional hop complexity in the finished product. Sources vary, but it appears to add about 10% to your total IBU number overall.

Hop Terminology 5. Hop Hash - Hop Hash is the built up resins, oils, and other glands and is mostly free of plant matter. The "hop hash" is a byproduct of pellet production from the hammer milling of the raw hops.

Hop Hash

Mass Produced IPA’s Our first example for a good, mass produced IPA, is Sweetwater IPA. You can literally find this anywhere that sells craft beer. It is sold in most gas stations, grocery stores, craft beer stores, etc. Hops: Columbus, Chinook, Cascade, Simcoe, and Golding. Dry hopped with Simcoe and U.S. Golding.

Tasting Notes Citrus Piney Grapefruit

Mass Produced IPA’s Our second version of a mass produced IPA is Oskar Blues IPA. Oskar Blues IPA uses Enigma, Vic Secret, Ella, and Galaxy Hops.

Tasting Notes Passion Fruit Citrus Pineapple Juicy Sweet

Questions???