Hop Juice

Could there be something stronger than the IPA (or KaIPA for this matter) itself?

Yes, the beer that can be squeezed from the spent dry hops. Something only a true brewing geek knows to enjoy. Besides being murky like the Ganges in the rainy season, the aroma is pronounced but not overpowering. The bitterness, however is much harsher than the actual beer. It particularily lingers in the back of the throat, which I don’t appreciate too much.

Prost

3 thoughts on “Hop Juice

  1. How exactly did you do this? Normally if I dry hop most of it settles onto the trub and yeast cake at the bottom and I have no idea how I’d get that out of a carboy without mixing everything together.

    • I did the dry hop in a muslin bag in a keg. This means I was able to pull out the bag of wet hops and squeeze the juice out of it.

  2. Nice blog. I’ve done this before as well, but also chose to squeeze a little of the super-hopped liquid into the beer before cold-conditioning. Really amplifies the spicy qualities of the hops. Can be nice in small amounts…

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