For RPAdam, who probably knows this already: CellarHead are releasing their Session Pale using Strangs#7
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For RPAdam, who probably knows this already: CellarHead are releasing their Session Pale using Strangs#7
Sign of the times. Sad news:http://gaddsbeershop.blogspot.com/20...bout-hops.html
That's very sad.
Attachment 2609 Attachment 2610
So no more...
Meanwhile our new breweries are playing around with such things as these:
Ekuanot is known for bringing a complex array of aromas and flavors to the brew pot. Fruity aromatics such as lemon, lime, pithy orange, tropical fruit, berry, papaya, and sometimes apple. Along with these there may be more herbal notes, like sage and eucalyptus. Possibly even a background note of hay and cedar may also be noted.
Sabro is an aroma hop that is notable for its complexity of fruity and citrus flavors. It imparts distinct tangerine, coconut, tropical fruit, and stone fruit aromas, with hints of cedar, mint, and cream.
I am all for a bit of experimentation, but let's not lose sight of traditional English beer brewed using traditional English hops in this headlong rush for exotic "IPAs".
Couldn't agree more. I try experimental beers but almost inevitably I never want to drink more than a half, or a pint at most. My problem with modern "hop forward" beers is that they are designed to drink like fruit juice, rather than being a balanced drink where the hops, malt and yeast all contribute to the beer. This is very clever, no doubt, but so are subtlety and sophistication, in my opinion.
Well, I never knew that-there is a thriving hop growing scene in Poland .https://polishhops.com/portfolio/
Well I never!
https://www.google.com/maps/@51.2276...7i13312!8i6656
Organic hops-the way forward?
https://www.farminguk.com/news/farme...ket_58451.html
I know they are a problem to grow commercially:http://www.hehall.co.uk/organic_produce/hops