Experiments – Super Brewers

Surprise Delivery

A while ago, I was browsing YakimaValleyHops.com (maybe kinda sponsored link?) for Caliente hops, which weren’t available. I sent an email to their customer service department about how disappointed I was the variety wasn’t available.

When I had brewed with Caliente in the past, I was blown away by the tropical fruit notes. Now that I was looking to use it again, I was surprised it hadn’t taken off with commercial and homebrewers, as the mango, peach, and pine notes seemed to be what people have been going crazy for in their beer.

I received a very polite email saying they regretted Caliente hops were not available, and could I please send them my mailing address? So I sent my address to them.

A short time later, I received a small package with three hop varieties and some swag in it. I know they can’t do this kind of thing for everyone, and I totally did not expect it. But I am looking forward to making some beers with these, and at one of them will be heavily dry-hopped with those Mosaic LupoMax pellets!

And That’s not All! . . .

I recently went back to Yakima Valley Hops to peruse their selection again. The first thing I noticed was that they had re-designed their web site.

The second thing I noticed was that CALIENTE HOPS ARE BACK!!! Get some. I’m going to.

#BrewUpAnAdventure

Find a Challenge

As brewers, it’s easy to fall in to a rut of making beers that we know we like or sound interesting. Maybe there’s a recipe you found online for a hot, new commercial beer you can’t get your hands on.

But one of the things that really forced me to step outside my brewing comfort zone was joining a local Iron Brewer Competition. It combined the craziness of Iron Chef, homebrewing, and a 16-place playoff bracket.

The photo above was from my first year participating, back in 2013. It was so much fun, and how many times do you decide to brew a milk stout with 3 types of ginger because you’re inspired by the flavors in gingersnaps? Not enough times, unless you’re trying to use a weird ingredient.

Challenges Grow

That first year, in 2013, the competition was organized by Brewer Jon, who now owns Zymurgy Brewing in Menomonie, WI. I helped him with the next couple iterations, and had a great time.

One of the challenges with a multi-round competition is scheduling. Until I was trying to arrange dates that worked with all the contestants, I didn’t realize how hard it was to coordinate 16 different schedules to both allow enough time to produce a beer and not conflict with family events.

Weirder and Weirder

Since the competition drew inspiration from the Iron Chef TV show, where contestants didn’t know what unusual ingredient they would have to highlight, the challenge ingredients got more and more unusual.

Some of my favorite beers resulted from challenges that were a concept, rather than a specific ingredient. My gingersnap milk stout was fine, but in subsequent years, one of the best beers of the competition was an answer to the challenge of “pancake breakfast”. Brewers could interpret the challenge however they wished.

The pancake breakfast beer was downright amazing. Its stout base combined with added coffee to present that roasty, coffee flavor I love right away in the morning, which faded into flavors of maple syrup complemented by a lingering toasted bread flavor that reminded me of pancakes.

And even the beet beer was pretty good.

Find a Challenge

Whether you can find a similar competition in your area, I have no idea. But if you have the chance, don’t be afraid to jump in and enjoy the weirdness.

If you can’t find a competition, but can get a few friends together, pick a challenge ingredient and #BrewUpAnAdventure!

A Recipe for Trying Hops

KISS Me

This recipe was named after the KISS principle: “Keep It Simple, Sillyhead”. I’ve used it to test out a variety of hops, most recently Medusa.

The recipe produces a nice, light-colored, low-alcohol beer that tastes delicious and gives you a good baseline for comparing hop flavors and aromas. This produces a 5 gallon batch, of approximately 1.040 gravity.

Malt Bill

9 Pounds Weyermann Pilsner

1 Pound Crystal 15

Hop Schedule

0.5 Ounce at 60 minutes

0.5 Ounce at 30 minutes

0.5 Ounce at 15 minutes

0.5 Ounce at 0 minutes

Ferment with your favorite neutral ale yeast.

Pilsner malt may seem like an odd choice, but I like the toasted bread flavor it contributes and slightly more body than plain 2-row. I also find the light crystal malt adds a hint of sweetness without contributing lots of color or strong caramel flavors.

By sticking with what may be considered an old-school hop schedule, I get to see the range of bitterness, flavor, and aroma the hops contribute. Also, by using a set weight of hops, you could brew multiple batches and see how differences in alpha acids affect the flavors and aromas in your beer.

Not Just for Hops

I have also used this recipe as a base for experimenting with different yeasts. I’m particularly fond of a batch made with all cascade hops and fermented with Kveik Hornindal at 80 degrees Fahrenheit.

If you want to experiment with ingredients, find a good base recipe you can get familiar with, adapt it to your tastes, and then try stuff out. Learning can be both fun and delicious!

#BrewUpAnAdventure