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Lambic hop cones, 50 g
65.31 SEK
Description
Article no.: 642090
Lambic / sour beer hops from our ongoing hop aging project
For several years, we have stored old hop cones protected from dust but with good contact with oxygen, outside our normal cold rooms. This significantly speeds up the aging process of the hops, which is desirable for the brewing of several types of sour beer, above all lambic.
Both alpha acid and hop oils break down and oxidize, creating substances that the bacteria can convert into complex and fruity flavors and aromas. You also get a woody astringency that balances the beer in a similar way to bitterness.
The antimicrobial properties of hops are still remain and protect from other unwanted microbes.
The hops come from various varieties that we store and regularly test and evaluate to ensure they are ready to use. Taste and aroma are mainly grassy and earthy with a slight spiciness. The alpha acids is completely broken down by storage and can be considered non-existent, while oxidized beta acids still give a certain perceived bitterness
The hops are usually between 4 - 6 years old
For several years, we have stored old hop cones protected from dust but with good contact with oxygen, outside our normal cold rooms. This significantly speeds up the aging process of the hops, which is desirable for the brewing of several types of sour beer, above all lambic.
Both alpha acid and hop oils break down and oxidize, creating substances that the bacteria can convert into complex and fruity flavors and aromas. You also get a woody astringency that balances the beer in a similar way to bitterness.
The antimicrobial properties of hops are still remain and protect from other unwanted microbes.
The hops come from various varieties that we store and regularly test and evaluate to ensure they are ready to use. Taste and aroma are mainly grassy and earthy with a slight spiciness. The alpha acids is completely broken down by storage and can be considered non-existent, while oxidized beta acids still give a certain perceived bitterness
The hops are usually between 4 - 6 years old
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Description
Article no.: 642090
Lambic / sour beer hops from our ongoing hop aging project
For several years, we have stored old hop cones protected from dust but with good contact with oxygen, outside our normal cold rooms. This significantly speeds up the aging process of the hops, which is desirable for the brewing of several types of sour beer, above all lambic.
Both alpha acid and hop oils break down and oxidize, creating substances that the bacteria can convert into complex and fruity flavors and aromas. You also get a woody astringency that balances the beer in a similar way to bitterness.
The antimicrobial properties of hops are still remain and protect from other unwanted microbes.
The hops come from various varieties that we store and regularly test and evaluate to ensure they are ready to use. Taste and aroma are mainly grassy and earthy with a slight spiciness. The alpha acids is completely broken down by storage and can be considered non-existent, while oxidized beta acids still give a certain perceived bitterness
The hops are usually between 4 - 6 years old
For several years, we have stored old hop cones protected from dust but with good contact with oxygen, outside our normal cold rooms. This significantly speeds up the aging process of the hops, which is desirable for the brewing of several types of sour beer, above all lambic.
Both alpha acid and hop oils break down and oxidize, creating substances that the bacteria can convert into complex and fruity flavors and aromas. You also get a woody astringency that balances the beer in a similar way to bitterness.
The antimicrobial properties of hops are still remain and protect from other unwanted microbes.
The hops come from various varieties that we store and regularly test and evaluate to ensure they are ready to use. Taste and aroma are mainly grassy and earthy with a slight spiciness. The alpha acids is completely broken down by storage and can be considered non-existent, while oxidized beta acids still give a certain perceived bitterness
The hops are usually between 4 - 6 years old
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