Hoppy Farmhouse by Stoup Brewing: the hops, explained

The hop bill

Nelson Sauvin
New Zealand · Dual purpose

White wine, Gooseberry, Passionfruit, Grapefruit, Tropical fruit, Green

Bitterness High 9.5–14.5% α

Aroma oil 1–2 mL

Mostly myrcene 35%, humulene 29%

In the order Stoup Brewing lists them: Hoppy Farmhouse ABV: 6.10 IBU: 30.00 SRM: 3.00 Categories: Yeast Driven, Belgian, Northwest Brewed with a Saison yeast and dry hopped with Nelson Sauvin, this hoppier Farmhouse style is spicy and fruity with a dry finish.. 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

Sauvage Aslan Brewing · shares Nelson Sauvin
Give Way Cloudburst Brewing · shares Nelson Sauvin
Nelson Is My Friend Cloudburst Brewing · shares Nelson Sauvin
Carrie Fair Isle Brewing · shares Nelson Sauvin
Backwards in Heels Fast Fashion · shares Nelson Sauvin

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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.