The hop bill
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Strawberry, Apricot, Grapefruit, Stone fruit
Bitterness Moderate 7–10% αAroma oil 1–1 mL
In the order Stoup Brewing lists them: [Retired] Rev Nat's ABV: 6.00 IBU: 0.00 SRM: 0.00 Categories: Hop Driven During a journey to the decennial meeting of the Scriblerus Society in Puntarenas, I was savoring a Chichita Panamá on the lido deck of a tramp steamer with Prof. Laurence Draper when we were abruptly overtaken by a leviathan wave and became marooned on a tiny island. All souls accounted for , we subsisted for the ensuing ...
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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.
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