Amidst the pumpkin beers and holiday cheer, one thing remains undeniably bitter. No, I am not a Scrooge. The onset of fall means another hop harvest is upon us, which means I’m talking fresh hop IPAs here, folks.
Using hops hours to days after they are picked rather than dried and in pellet form allow for purer aroma and flavor to come through. Often described as juicy and ripe with citrus and mild dankness, fresh hopped IPAs are full of pine, grass and zest. Their bodies remain light to medium to support the beautiful hop expression.
This Saturday, Nov. 21, Llywelyn’s Pub in Webster Groves celebrates the most recent hop harvest with a tap takeover displaying a plethora of fresh hop IPAs. Rumor has it they are tapping approximately a dozen for imbibers to tastily explore. Here, my three suggestions for exploring the vast flavor profile differences that hops exhibit best when consumed fresh.
1. Deschutes Chasin’ Freshies (65 IBUs) is a straw-colored, light-bodied IPA with zesty lemon on the aroma and pine and subtlety sweet citrus on the palate. Hops used change every year; note the Bravo and Lemondrop for the 2015 season.
2. Great Divide Fresh Hop (55 IBUs) is a caramel-colored, light-bodied, slightly dank pale ale ripe with bright citrus on the palate and a slightly bitter and grassy finish. Appearance is caramel in color. Hops used are a Pacific Northwest Coast variety.
3. Left Hand Warrior IPA (60 IBUs) is a coppery, medium-bodied IPA with loads of grapefruit and floral notes on the aroma followed by citrus and pine on the palate. Hops used are Centennial and Colorado Wet Cascade.
This article appears in November 2015.