![]() ![]() Check out Watts’s Twitter feed at /wattsbrewingwa for an explainer on the hops’ journey from farm to kettle. Watts Brewing: Made with fresh amarillo hops, Waggle Dance wet hop IPA is available this week. 1 and in the brewery’s taproom.įoggy Noggin: Using locally grown hops, both from his own property near Bothell and other backyards near the brewery, Foggy Noggin owner and head brewer Jim Jamison brewed two fresh hop beers this fall, including an “estate” fresh hop special bitter made with hops exclusively from Jamison’s backyard and a fresh hop pale ale. The beer is slated to be released at the Whidbey Island Harvest Fest in Langley on Oct. Crucible also collaborated with Seattle’s Mirage Beer on an Idaho 7 fresh hop that will be released this week.ĭouble Bluff: The Whidbey Island brewery is brewing a communal fresh hop IPA made with hops grown on farms on the south end of the island. Crucible turned those hops into a West Coast IPA that is on tap at both of its locations now. He also used 20 pounds of Citra to brew a fresh hop version of the brewery’s Juice Groove IPA.Ĭrucible: The Strata hop varietal was born in Oregon, so naturally Dick Mergens and his cronies at Crucible Brewing headed to the Beaver State earlier this month to pick up the fresh flowers. Whitlow turned 20 pounds of fresh Simcoe hops, which showcase flavors balanced between stone fruit and pine, into a fresh hop version of The Mingler, his dry-finishing West Coast-style IPA. Due to the tumultuous harvest calendar, Whitlow was able to grab a large harvest of Simcoe from Loza Farms in Wapato. This year he finally got the opportunity. Whitlow, owner and head brewer at 5 Rights Brewing, always wanted to brew a fresh hop beer with Simcoe hops. Like the honey we will declare the ingredient for all to know so people can enjoy it within their chosen lifestyle.Here’s a look at some other fresh hop beers hitting taps soon:ĥ Rights: R.J. We don't have a tangible recipe now but that may happen downstream in something like a Milkstout. We have discussed using milk sugar in a beer at some point. That being said there may be a day when we do employ honey as flavor component but I doubt that will happen anytime soon and we will declare it as an ingredient for all to know. It is also a difficult product to maintain consistency with and very expensive. I personally don't care for the flavor it provides and it can be a difficult ingredient to use. We also don't use any honey in our current recipes. We don't use isinglass anywhere in our processes but a cask keg in an outside account might be handled this way. It is traditional to add some isinglass to the keg several hours to a day before serving to ensure the beer is bright and clear. You may want to exercise caution when drinking a cask beer however. We do not use any fining agents in our products, instead we use Perlite as a filter media with the products we want to be clear/bright. We do offer some other products from time to time infused with a flavoring agent but I can't think of a time when we've used an animal product to do so. The Jalapeno 777 uses Jalapeno and Serrano peppers in the infusion and the 10 Below is spiced with molasses during the boil. The only beers that we have anything more than traditional ingredients are the Jalapeno 777 and the 10 Below. "At this time all of our fermented products are free from using any animal products and have been for nearly 15 years. ![]()
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