Tag Archives: Hops

Dry Hopping Miller Lite (Round 2)

Dry Hop Experiment in Fridge

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I performed another dry hop experiment for this month’s Brooklyn Brewsers meeting and wanted to report back with some of our findings.  Used some pretty interesting hops with some even more interesting aromas.

Galaxy: Strong aroma, floral, watermelon, pineapple, slight pear, touch of onion, pumpkin, cucumber, children’s vitamins, Overall: Good could be great.

Palisade: Mild Aroma, Huge Tea note, black tea, earthly tea, earl grey, herbal, some blueberry and a little strawberry, okra, not as pungent as Galaxy.

El Dorado: Strong aroma, lime, lychee, green mango, honeydew melon, kiwi fruit, sweet melons, juicy fruit bubble gum, orange. Very interesting and unique.

Wakatu: Somewhat weak aroma, kimchi, beets, grassy, slight lemon, not very exciting, maybe old hops not stored well?

Meridian: Full aroma but not powerful or overpowering, sweet, citrus, strawberry, rhubarb, strawberry daiquiri, blended fruit juice, lemon merigue pie.  Very nice hop.

Mosaic: Big Aroma, very complex, papaya, melon, some onion, juicy fruit, lemon rind, berries, chive.  Hard to pinpoint exactly what’s going on thus the “complex” and “true to name” descriptors we heard from the tasters.

This iteration was very fun and the next batch will hopefully be with some more classic varieties like Cascade, Chinook, Columbus so we can have some sort of baseline for all the unique new varieties and aromas we’ve been getting over the past two meetings.

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Dry Hopping Miller Lite

Brewsers Dry Hop Experiment

When I saw this dry hop experiment floating around on the internet, I thought it would be great to do with my local homebrew club.  The basic idea is use pellets to dry hop a commercial light lager in the bottle for a few days, cold crash it, and then do a sensory analysis (mostly olfactory) on the effects of different hop varietals.  Any light beer will work, so I bought a case of Miller Lite and dosed six sets of four, each with a different hop.  I used a combination of classic hops as well as some new experimental hops to see what kind of unique aromas we could find.  Here are a few of the descriptors I pulled from the homebrew club audience of about 25 people.

Dry Hop Experiment Bottles

Amarillo: Mild aroma, dill, flowery, slight onion, perfume, very slight tropical note.  This was the surprise of the bunch.  I ran a test prior to dry hopping the entire case on a six pack and found amarillo to be underwhelming.  Needs something to amplify it, possibly in combination with kettle hopping (which usually happens anyway) or paired with another varietal in the dry hop.

Centennial: (Older package) Not a great aroma, flowery, grassy, muted, semi-dull.  I think I will attempt this variety again because the hops I used were from a one-pound package from the 2011 harvest which I have slowly used over the past two years.  Loosely packed pellets created tons of floaties and was generally unappealing.

Simcoe: Powerful aroma, cat pee, tropical notes, fruit punch, nettles, pine, pineapple, nose-bomb.  This was the clear standout and my personal favorite.  I also did a pre-test with this hop and gladly drank the entire bottle after sensory analysis.  Made Miller Lite taste like a delicious craft beer.

Hop Steiner EXP 1210: Mild aroma, Pineapple, English cask like, light citrus, burnt orange.  This hop smelled delicious upon opening the bag and persuaded me to brew the Hop 2 It recipe to bring to this year’s National Homebrew Conference.

Hop Steiner EXP 6300: Suntan lotion, wet leaves, crab shells (?), coconut butter, oily, cinnamon.  Very weird hop.  I recently did a single malt and single hop (SMaSH) beer with this, and it definitely is a very unique hop.

Crystal: Mild Aroma, slight tea leaf, spicy, flowers, earl grey tea, herbal, noble like character.  Very nice, gentle hop to go against the other aggressive varietals.  This hop, with it’s thin, very densely packed pellets caused the only problem when dosing the beers.  Every time I would drop a pellet in it would cause the beer to foam out uncontrollably, losing a bunch of beer.  We were still able to evaluate the beer, but it was messy and generally sucked.

Overall, the experiment was received well and we’re planning to do another batch at the next meeting.  Stay tuned for those tasting notes.

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