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
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
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Fresh hopregular
Mango, Orange, Peach, Guava, Passionfruit
Bitterness High 10–14.1% αAroma oil 1.5–3 mLMostly myrcene 61%, humulene 22%Grown 2025: 331 ac Washington
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Blueberry, Mango, Tropical fruit, Citrus, Herbal, Pine
Bitterness High 10–15% αAroma oil 0.5–3 mLMostly myrcene 53%, humulene 15%Grown 2025: 2,246 ac Washington · 684 ac Oregon · 558 ac Idaho
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Peach, Coconut, Pineapple
Bitterness High 7.5–12.9% αAroma oil 1–2.7 mLMostly myrcene 64%, humulene 20%
In the order Single Hill Brewing lists them: We took a drive down Lateral A in the lower Yakima Valley to Perrault Farms where we sourced the fresh, wet, Krush and freshly kilned Krush, Mosaic, and Dolcita for this brew.
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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
- Beer that Benefits Oregon Wild Breakside Brewery · shares Krush, Mosaic, Dolcita
- Pfriem + Great Notion Hazy IPA pFriem Family Brewers · shares Krush, Mosaic, Dolcita
- KC S:7.b Fair Isle Brewing · shares Krush, Dolcita
- Renee Fair Isle Brewing · shares Krush, Dolcita
- California Pils pFriem Family Brewers · shares Krush, Mosaic
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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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