The hop bill
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Strawberry, Apricot, Grapefruit, Stone fruit
Bitterness Moderate 7–10% αAroma oil 1–1 mL
In the order Cloudburst Brewing lists them: A Little Help TDH West Coast IPA | 7.0% ABV | 58 IBU To say that “we get by with a little help from our friends” would be a gross understatement. Over the course of 10+ years, we’ve had SO many friends help us out for SO many reasons (shout out to our hometown homies Holy Mountain & Stoup) but there’s one group that we’d like to credit with inspiring us to constantly improve and evolve our bee...
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From the brewery's page for this beer. Forms like Cryo and CO2 extract are
the same variety processed differently.
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New to hop talk? What these words mean
- Bitterness (alpha acid)
- How much bite a hop gives when it's boiled. Under 5% is gentle, 13%+ is a bruiser. It's why a West Coast IPA snaps and a pilsner doesn't.
- Aroma oil
- The smelly part of the hop — where the citrus, pine and tropical fruit come from. More oil, more punch when it's added late or dry-hopped.
- Myrcene, humulene…
- The main oils. Lots of myrcene reads fruity and resinous; humulene and caryophyllene read woody, herbal, spicy.
- Aroma / bittering / dual purpose
- What brewers mostly use the hop for: smell, bite, or both.
- Fresh (wet) hop
- Hops straight from the field into the beer, same day, never dried. Only at harvest, late August into October.
- Cryo, CGX, LupoMax, Incognito
- The same hop, processed: concentrated powder or extract, for more aroma with less vegetal taste.
In Brooks’s glass
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