Of the three recently released French hops on this list, Barbe Rouge has seen the most early success among craft breweries (although, it was also imported into the States in 2018 one year earlier than the other two). Those characteristics have made it a popular choice for American and New England IPAs among craft brewers in recent years. It also has zesty citrus aromas of kumquats, oranges, and limes. 3 Barbe Rougeĭeveloped by the Comptoir Agricole breeding program in Alsace, France, Barbe Rouge is a bright and delicate aroma hop that bursts with ripe red fruit flavors of currant, strawberry, and raspberry. Hoppin’ Frog Brewery – Teeny Tiny Test Batch IPA Vol. “When used in the whirlpool, Altus TM gives a nice tangerine flavor and aroma.”Ī clone recipe of this beer straight from the great folks at Lupulin Brewing can be found near the end of this article.īlackberry Farm Brewery – Stonefly V.3 (Altus)īear Republic Brewing – Exp. We were looking for a nice citrus/tropical effect with a kiss of vanilla (from the Lotus TM) and we got it,” says Matt Schiller, Co-Founder and Head of Brewing Operations at Lupulin Brewing. “We used not only the #07270 (Altus TM), but also blended in some Lotus TM and Sultana TM into our custom whirlpool for our 6th version of our Sophistry series of experimental IPAs. “It’s a versatile hop but it takes some dialing in,” Stankey says.įormerly known as Experimental #07270, Altus TM has drawn the attention of a number of commercial breweries in recent years, including Lupulin Brewing in Big Lake, Minnesota, which has played around with pairing Altus TM with some other hops featured in this story. From light-bodied Mexican lagers to triple IPAs, commercial brewers have used Altus TM in many styles. That’s not to say the hop isn’t multifaceted. With that high potency and ability to overshadow other flavors, Altus TM is best used in smaller quantities with a gentle hand. (Altus TM) is a lot higher in aroma profile, oils, alpha acids, and lupulin glands,” Stankey says. “The only comparison I can really give is marijuana grown today is a lot more potent and stronger today than it was back in the 70s, and that is how we compare our breeding program. “Heavy-handed,” Hopsteiner’s Marketing Manager Darren Stankey says with a laugh when asked to describe the hop’s characteristics. Altus TM has massive resinous, as well as spicy and tangerine aromas. Altus TMĪ little goes a long way with this hop that was first crossed in the Hopsteiner breeding program in 2007. With the 10 new hop varieties on the following pages, you’re sure to find a new hop that can lend a unique quality appropriate for almost any beer style. So, for all of the homebrewers who want to keep up with the latest ingredients, looking for a characteristic they haven’t quite been able to find in a beer, or just looking to try something new, we’ve included descriptors, pro brewers’ takes, and even clone recipes for as many of these new varieties as we could find. From high-alpha hops and varieties bursting with tropical aromas begging brewers to reconsider their tried-and-true IPA recipes, to noble-style hops that can add a new twist on delicate lagers, it’s an understatement to say that breeders have been busy. It’s only been two years since BYO last ran a new hop roundup, but with so many new and exciting hops being released and made readily available to homebrewers for the first time, we couldn’t wait any longer to do another story highlighting the newest varieties. In a hobby like homebrewing it can be difficult to keep up with all of the changes happening, especially in the hop industry. The beer geek in me then takes over, and I’ll quickly pull out my phone to search the Internet to find out what characteristics this unknown hop will lend to the beer on the menu in front of me. That said, I’ll be the first to admit that with hop breeders releasing new varieties to the market each year, I stumble upon a variety name while perusing a beer list from time to time that I’ve never heard of before. With more than 150 different unique hop varieties commercially available to us, each with its own strengths and weaknesses, the qualities of the hop used in a beer are significant. However, as homebrewers, we yearn for more. There may have been a day when simply saying “hops” was enough, and in some circles it may still be. It’s about as useful as saying there is “fruit” in the fruit salad, or “meat” in the meatloaf. Sure, hops are an ingredient in almost every modern beer, but the descriptor does almost nothing in describing the beer without a lot of qualifying information and an indication of what hop varieties are in the beer. It still strikes me as a little odd when I see a beer can boldly declaring “hops” as an ingredient.
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