story by Lucas HardisonWet-hopped ales sprung up in the mid-’90s on the West Coast, where craft brewers enjoy close proximity to commercial hops farmers. The bulk of the hop harvest ends up dried and pressed into plugs or pellets, but some of the craftiest brewers have devised ways to use fresh, or “wet,” hops in their recipes.
Just a few years ago, Easton’s Weyerbacher planted their first hops crop (mostly Cascades) at a time when a global shortage was driving up brewing costs. Easy to grow almost anywhere in the continental U.S., the fragrant flowers lead the profile of this 6.2 percent ABV ale, imparting a floral, grassy aroma, as well as spicy flavors from the resins and oils normally lost in the drying process. Wet-hopped ales are best consumed as fresh as possible.
Look for bottles to appear in early- to mid-September. More at weyerbacher.com
