By now, most of you will have heard of (and sampled) Alley Kat’s little fall surprise – Fresh Hop Full Moon. This is, of course, Full Moon Pale Ale made with fresh hops, rather than the usual dried pellets (they use pellets at Alley Kat). Hops are notoriously unstable flowers and so are normally dried and processed to allow them to be kept for a few months. On the other hand fresh hops, sometimes called wet hops, are just that – freshly harvested hops that have not been dried for storage. They need to be used rather quickly, but if done so impart a fuller, earthier hop character to the beer.
Apparently this beer was not in the Alley Kat fall schedule, but one day a box of fresh hops arrived at the back door of the brewery. No one had ordered it, and no one was expecting it, but there it was. And the same varieties they use in Full Moon. So there was only one thing to be done with that box, wasn’t there? And Fresh Hop Full Moon was born.
I have had a few fresh hopped beer in my day but most were specially designed one-offs. The joy of this particular attempt is that Alley Kat simply swapped the fresh hops for their regular hopping regime in Full Moon, thus allowing for an almost perfect opportunity to isolate the flavour and aroma effects of fresh hops. I did precisely that a week-and-a-half ago on my CBC Radio beer column. I had been hoping to publish a post using the audio file of the piece as the anchor. Alas, the good CBC folks have not posted it yet, and I can await no longer (as every day fewer bottles of Fresh Hop FM remain). So venture forward I must without it.
On CBC I opened a bottle of Full Moon (brewed a couple of days earlier than the Fresh Hop version) and the host and I sampled it. I then opened the Fresh Hop and sipped it. Rarely have I experienced such a stark contrast. The two beer looked identical, deep orange with a thick blanket of white head. But that is where the similarity ends. They were vastly different beer, which fascinates me, given they are essentially kissing cousins.
The Fresh Hop was fuller, more rounded and earthier. The hop aroma and flavour was grassy and earthy, with a distinct green freshness to it. I could taste the hop cone in it. The pairing of the fresh hop taste with soft crystal malt that defines Full Moon was a lovely combination. It seemed like the bitterness levels were higher in the Fresh Hop, even though the Alley Kat folks pledge the IBUs (International Bitterness Units – beer geek talk for how bitter the beer is) were the same. However, we need to remain open to the possibility that the fresh hops have a more efficient utilization than dried hops (although that seems counter-intuitive to me) which could account for the increased perception of bitterness.
Side-by-side the regular Full Moon just seemed to have less life to it, which I know is unfair since it is normally a beer I appreciate for its balance and completeness. That says volumes about the impact of fresh hops.
I strongly encourage all of you who are able (read: are in Edmonton and area) to: 1) pick up a bottle of Fresh Hop right away and 2) do your own side-by-side comparison. You will never get as great an opportunity to isolate the effects of a particular ingredient. Plus then you can enjoy two great beer, instead of one.
In many respects the Fresh Hop reminded me of some of the Greg Nash beer I tasted while in Halifax in the spring. Nash, the brewer at the Hart and Thistle Brewpub, has a knack for imparting fresh hop character in his beer.
October 11, 2011 at 12:59 PM
My brother shipped me a dozen fresh hops to Vancouver!
Thanks for explaining the reasoning behind the fresh hopping.
October 11, 2011 at 3:36 PM
It is available through CLS, so it could be at any store in the province. CSPC 746622.
October 11, 2011 at 4:21 PM
I am confused – I would never equate “fresh hops” with “wet hops.”
To me, fresh hops are dried hop flowers from this year’s crop and then used soon after in a brew (so you are picking in late Aug/early Sept and brewing shortly thereafter). This is how Sierra Nevada Celebration is made.
Wet hops are picked and immediately brewed with; they weigh a whole lot more because of the substantial moisture content, so you have to use 4-6 times more by weight. They are very succeptible to damage and rot in this state, and therefore must be used almost immediately AND stored properly (leaving them in a box outside the brewery would most definitely ruin them).
Here is a better explanation direct from Sierra Nevada:
“Although some breweries use terms interchangeably, we take pride in noting the differences between wet-hops, fresh-hops and standard hops. Wet-hops being the green, un-dried hops fresh from the fields within 24 hours of picking, (used in Northern hemisphere Harvest and Estate Homegrown Ale) and Fresh Hops being fast tracked – picked, dried and shipped within 7 days of the fields. (Celebration Ale and Southern Hemisphere Harvest with hops from New Zealand.) The hops in Celebration, specifically with the first batches, can be very different than the hops used in later brews. We do our best to blend batches into a consistent flavor but as with any craft product there are definitely variation from batch to batch and from year to year. That said the recipe remains constant.” From here – http://thefullpint.com/beer-news/sierra-nevada-celebration-ale-clearing-up-myths
I am not trying to make a BIG DEAL out of this, but like I say, I am confused and am interested to know just what kind of hops were really used.
By the way, my own wet hop pale ale is drinking very, very fine! I live in a condo, so our friends grow cascades for me in their garden.
October 11, 2011 at 6:37 PM
Mark,
My understanding is that both terms refer to unkilned hops. In fact, the new Oxford Companion to Beer (which I plan on posting about in the next few days – so I guess I am scooping myself…), says this: “Beers produced with un-kilned hops are referred to as “wet hop” beers, “fresh hop” beers, “green hop” beers, or “harvest” beers.” (p. 834)
I know the Alley Kat hops were un-kilned. So hopefully that clarifies things.
Cheers!
October 11, 2011 at 7:24 PM
That sounds like a great idea. Does anyone know where I might be able to pick this up in the University/Downtown area? I just dropped by a couple of the upscale liquor stores in my area (including one with a great beer selection) and it was nowhere to be found. 118th and St.Albert trail is a bit further than I’d like to cycle with a dozen beer.
October 11, 2011 at 8:08 PM
Isotopic,
If you want/need a case of it, head directly to the brewery and we’ll hook you up. 9929 – 60th Avenue.
Cheers,
Scott
October 11, 2011 at 8:19 PM
Thanks for the clarification, even though I disagree with the Oxford on the definition (would be interesting to know who wrote that particular section… guess I should just buy the damn thing and find out).
October 11, 2011 at 8:42 PM
Fair enough. Disagreement is always valid in the beer world. For the record, the entry was written by Jeremy Marshall, Head Brewer at Lagunitas in California. Take that for what it is.
Cheers.
October 13, 2011 at 1:09 AM
I was able to find the fresh hop pale ale in Calgary (one bottle at Kennsington Wine market), but not the regular one to compare it with. Do you know where I might find it ?
October 13, 2011 at 4:40 AM
Try looking here for locating liquor in Alberta: http://www.liquorconnect.com
October 13, 2011 at 6:22 AM
http://www.alleykatbeer.com/where_to_buy.htm
October 21, 2011 at 8:09 PM
Just cracked open a bottle of this. Has the same metallic/blood-like taste as the last 6-pack of regular Full Moon I bought. Estery/slight butter english nose which I don’t care for in an american pale ale. It is also unbelievably clear, seems heavily filtered, not sure why you would do that with a wet hop beer. My personal opinion is that the filtering is creating the metallic taste (I also get this in bottled Yukon Red and Tankhouse). I doubt I will finish the bottle.