Fresh Hop West Coast IPA by pFriem Family Brewers: the hops, explained

Fresh hop beer. Fresh (or “wet”) hops go from the bine to the kettle within hours, never kilned. The figures below are for the dried hop; fresh ones carry the same oils in a greener, brighter form, and brewers use several times the weight.

What it'll taste like

Mango ×2
Passionfruit ×2
Pine ×2
Apricot
Blueberry
Citrus
Dank
Floral
Grapefruit
Guava
Herbal
Orange

What the 3 hops smell like, most shared first — from the hop growers' and breeders' own notes, not the brewery's. 3 from USA.

The hop bill

Mosaic
USA · Dual purpose

Fresh hopregular

Blueberry, Mango, Tropical fruit, Citrus, Herbal, Pine

Bitterness High 10–15% α

Aroma oil 0.5–3 mL

Mostly myrcene 53%, humulene 15%

Grown 2025: 2,246 ac Washington · 684 ac Oregon · 558 ac Idaho
Krush
USA

Fresh hop

Mango, Orange, Peach, Guava, Passionfruit

Bitterness High 10–14.1% α

Aroma oil 1.5–3 mL

Mostly myrcene 61%, humulene 22%

Grown 2025: 331 ac Washington
Simcoe
USA · Dual purpose

Fresh hopDynaBoost

Pine, Resinous, Passionfruit, Grapefruit, Apricot, Dank

Bitterness Very high 10–16% α

Aroma oil 0.5–3 mL

Mostly myrcene 59%, humulene 15%

Grown 2025: 2,962 ac Washington · 431 ac Oregon · 97 ac Idaho

In the order pFriem Family Brewers lists them: Cryo Fresh Mosaic, Cryo Fresh Krush, Mosaic, Simcoe Dynaboost Fresh Hops Simcoe. From the brewery's page for this beer. Forms like Cryo and CO2 extract are the same variety processed differently.

Beers like this one · the closest hop bills on file

Frenz Collaboration Series Bale Breaker Brewing · shares Mosaic, Krush, Simcoe
Frienzgiving IPA - Bale Breaker/Ballard Brewed Collab Stoup Brewing · shares Mosaic, Krush, Simcoe
New Narrative IPA Stoup Brewing · shares Mosaic, Krush, Simcoe
Who’s In Charge Here? Cloudburst Brewing · shares Mosaic, Krush, Simcoe
Beer Church Georgetown Brewing · shares Mosaic, Krush, Simcoe

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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

Brooks hasn’t had this one yet.