Hops – one of the 4 main ingredients in beer and a plant that has become the topic of conversation at bars around the world. They are the seed cone of the plant Humulus Lupulus and come in various forms to brewers. Most hops, after being harvested around this time of year, are dried and compressed into pellets in order to preserve their valuable oils and resins. But, in some rare cases, hops are left ‘wet’ and rushed to a brewery to create a ‘Wet Hop’ beer. This is a very challenging style of beer to make because hops are fragile and start to compost almost immediately after harvest – a unique style that most breweries don’t even attempt. Amsterdam brewer Iain Mcoustra (@_murdoch) and Toronto Brewing owner, Zach (@torontobrewing) accepted this challenge last week and took to our pilot system to make a wet hop beer with Zach’s fresh Nugget Hop harvest.
Why make a ‘Wet Hop’ beer? Flavour. Fresh hops add vibrancy, fineness, definition and a chlorophyll-driven energy you don’t get with standard hopped beers. We also brewed this beer to celebrate change and challenge. The hop harvest is an important time in the brewing schedule and to use freshly harvested, local hops in a beer is very exciting.
We’ve included the recipe that Iain and Zach used so all the homebrewers out there can brew a clone. Check out the pics below too! This beer should be ready to drink in October. Stay tuned for info on availability.
Your friends at Amsterdam
Amsterdam/Toronto Brewing ‘Wet Hop” Beer Recipe
Rahr 2-row - 18 kg
Weyermann Carafoam - 1 kg
Weyermann Cara Munich type three - 450 g
Weyermann Acidulated - 200 g
Simcoe @14%aa (leaf) - at boil addition - 140 g
Nugget Wet Hops - First Wort - 50 g
Nugget Wet Hops - 20 minutes - 900 g
Nugget Wet Hops - Whirlpool - 900 g
Nugget Wet Hops - Hop Blocker - 50 g
Added 55g of calcium chloride at mash in
Mashed into 53 L of water for a one hour rest at 66 C
Brought up to 76 C before vorlaufing
Ran off to 90 L and 13 P pre-boil.
Boiled vigorously for 60 minutes.
Cast out volume was 78 L at 14.8 P. Wet hops will absorb a significant volume of wort.