Thank you for joining us for another episode of Barrel to Bottle, The Binny's Podcast. My name is Roger, I do beer marketing. My name's Pat, I do sweaty. What was that? Roger's NPR intro. I know, I was trying not to bust out laughing. What are you guys talking about? Like, that was nothing, there's no Roger, it's fine. I'll beat about that. You just can't hear me say it anyway. You're an ass- I thought it was good, that was super professional. I didn't say it was bad. What, it was too professional for you? It was really cleaned up and super professional. All right, let's go. Welcome back to another episode of Barrel to Bottle. God damn you. I just said, introduce yourselves. Just say, I'm Barb, I do wine. I'm Barb, I do wine. I'm Pat, spirit stuff. Greg, I'm Jack of all trades. Master of none. Yeah. All right, so this week, we're going to talk about hops. Hops, huh? We have a very exciting project in the works. So that was the inspiration for this episode. We're going to be doing another collaborative beer with our friends over at Noon Whistle and Lombard. If you're not familiar with Noon Whistle, you're missing out. They're brewing some fantastic beers. They brew a lot of different styles well, but they've become most well-known for their series of New England style IPAs, the Gummy series. So they have some pretty goofy names, Gummypocalypse, You Big Gummy. We did a collab with them in the past called G'day Gummy. G'day Gummy that was named as such because it used a bunch of Vick Secret hops from Down Under. We had the chance to do another collab and we thought it would be cool to let the fans pick the hops. Let's see what all the hop heads out there, everybody. We've said it before in other episodes, New England style, Juicy style. That's what everyone's crazy about right now. So there's a lot of new cool hop varieties out there. We put together a list of 12 hops, blasted it out on social media, said, you tell us what you want the hops to be in the next gummy beer. One of our more popular social media posts in a while. People really jumped in. Was this on all social medias or just Twitter? At Binny's Bev on Facebook, Twitter, and Instagram. Okay. Even Instagram turned up. Really? That's a notoriously lazy bunch. It's surprising to see that they can use words. Yeah. I posted on Instagram about that. Thanks very much. There you go. Yeah, it was really well received. It was really interesting to see the responses, and it went a different way than I expected. I think we sometimes forget that we're in the industry, so we're always hearing about the newest hops, and we nerd out and geek out on it. But a couple of the ones that were the most well received are some pretty well-known, very popular. Cascade and spelt? What hop am I taking up? The winning three were Mosaic, Citra, and Lemondrop. So, Lemondrop is an oddball outlier. There aren't many beers as Lemondrop, but Citra and Mosaic are probably two of the most common hops right now. And they're still in the flashy new school style of hops. Exactly, yeah. They're not brand spanking new, but they're newish, more aroma driven. They're definitely not some of the old school American varieties like Cascade. All the C hops, Cascade, Centennial, Chinook, goes on and on. We're actually going to try it. fuggles? There's no fuggles? fuggles didn't win? It would be a fun game. Like is this a variety of hops or a Muppet character? Especially the old school hops have some weird names. Striselspalt is one of my favorites. That's the one I was trying to think of. We've laid it out today to really dive deep into these three hops. And what makes people like them. I've got hop pellets of all three. We're going to talk about what brewers are using these for these days. What forms the hops come in. I even put the hop pellets in some water, which is something that home brewers kind of argue about, you know, whether or not to do this. It definitely gives you a sense of the aroma and the flavor of it. Yes, you're not going to be drinking it this way. The components of malt and beer are going to change the flavor of the hops. But I thought it would be an interesting experiment. So we're actually going to taste these. Taste the pure hops, yeah. Because if you try to just actually taste the hop pellet, that's gross. Oh, it's horrible. Have you ever done that, Roger? Yeah, it's not good. It's like eating a cigarette butt. Oh, it's a bitterness that you can't get out of your mouth. Yeah, because you think they smell so awesome that you think like, oh, this could be good and it's not at all. I've seen people duped into taking a bite of them at multiple breweries. You guys remember those hop candies? Those were gross, too. It was a good idea, but man, they were gross. Yeah, it's so gross. It's this mouth coating in the nasal cavities. Resin. Resin. Well, it's like vanilla extract, right? If you smell that stuff out of the bottle when you're baking, you're like, this is delicious. If you take a sip of it, you're going to die. You didn't drink vanilla extract at 12 to get drunk? Not today. No? Okay. I'm just kidding. I didn't do that either. I'm imagining a 12-year-old Pat Brophy screaming at his brother like- My sister once made me eat lard telling me it was vanilla ice cream. That's awesome. Oh, sweet. And gross. It was disgusting. I hate her guts. Well, to be fair though, lard with sugar in it is basically like frosting. That's what was in the original- Don't stick up for her, Roger. Yeah. I didn't even- Oh. This historical baking tidbit brought to you by Roger, the Frosting King Adamson. All right, so back to the hops. The first one we're going to do is probably one of the most well-known, most well-used hop growers actually readjusted how much they were growing in this hop, and just have started to produce so much of it that it's actually more readily available now. For years, it's pretty hard to come by. In our market, probably one of the best well-known beers to feature Citra was Zombie Dust. That put it on the map, right? Dust or bust. Yeah. That was really what made it famous. You know what? It's back and it's available, and I picked up a six-pack a couple of weeks ago, and it was fine. It's a great beer. It's a good beer. It's just fine. Yeah. It's just not the only beer. Just fine though, huh? We say great, you say just fine. No, it's great, but it's like $13.99 a six-pack. Yeah. So- Well, they're proud of it. I mean, you could get a 30-pack of hams for $1. Weirdly, it only comes in glass bottles, and I'm not really in the mood to drink out of glass bottles anymore. It's coming in cans. It's on down the road. What a non-conformist you are. Awesome. All right. So I have a cup of Citra here, so I'm going to pass it around. Given its name, you would think the key aroma and flavor here is Citra, is citrus. Yeah, it's definitely citrusy. But I think it really exploded off the map because of how tropical it is as well. So this is part of those new school of hops where you start to get these tropical flavors that just weren't around in the old school American hops where those typically were more citrus and pine. This you're starting to get all these weird papaya, mango, pineapple. Pineapple leaf. What not. So yeah, a lot of people when they go to breweries, they'll do a hop rub. So ideally, you're using whole leaf hops, but you can do them with pellets. So few breweries use whole leaf hops anymore though. Yeah, there aren't many. I was lucky enough to be able to visit Sierra Nevada, and they're one of the holdouts. Going to their hop room was by far the best part of the trip. Now Deschutes used to be too, and we're tasting a couple of Deschutes beers. Do you know if they still do that? I believe so. Yeah, they definitely still use whole hops. I don't know if it's 100 percent exclusively like it used to be. I believe it is still. Citra, like I said, it's relatively new. It was released in 2008. Again, whenever we talk about these hop release years, it takes about a decade to get a hop up and running. This one, I think it was actually almost 20 years before it really took off. Hold on a second. So it sprung into the popular beer culture in 2005, 2006. Right. Which means that somebody in the 80s. Some stoner in the 80s thought this up. Somebody in the 80s thought that they were going to have these weird, bizarro, fruity hops. Yeah. It was really University of Oregon has an awesome hop breeding institute. That is one of the early places. Citra was made by Select Botanicals Group, the hop breeding company, I think, is who initially released it. Okay. So let's try the first of our hop teas here. Hop tea or hop teas? Roger, you're kind of being a hop teas. Yeah, you're a hop teas. What a disgusting looking beverage you've made for us today, Roger. It looks a little like murky pond water. It's also warm. It smells pretty caddy. I wasn't prepared for it to be warm. I hate you, Roger. I'm not tasting anymore. Yeah, that's pretty bitter. That is awfully bitter. This is so much like that Laganitas beverage that came out. Oh, the hop water? Yeah. You mean this hop water is similar to another hop water? No, they're missing lime. You've got to get some lime in here. A little carbonation would do this good. Again, I think this... Oh, it's so bitter. That's so gross. More than the taste, I would just smell this. It definitely aromatizes it a little bit. You get some lemony notes off of this. Pat said caddy. I think part of that's just the humidity. I think of cat urine because it's warm and urine colored. It's really gross. No, but I get the lemony thing. It's citrusy and it's got a bit of a juicy character, but it's not like citrus rind like some of those classic seahops that you mentioned earlier. Things like Cascade tend to be that kind of pithy, rindy, citrusy character, but this tastes a little more juicy. I think it's on the vegetal side. I think it kind of smells like an artichoke. I mean, it definitely, by doing this, you get such a different aroma than just when you smell the pellets themselves. That's true. It's so stronger. What did you guys think? Anything jump out of you and you're smelling the pellets similar? It was really pineapply, I thought. But even here steeped in water, it's lemon and pineapple, but there's something I can't place. It's almost like cheesy. I can't quite. Is that just bunk? I mean, I just bought these in their cryovact. Hopefully, they're nice and fresh. This other package I can guarantee is fresh. Old hops get a cheesier flavor. Yeah, but that's when they're whole leaf and they're aged for a long time. You're talking years old. That's what they use for lambics and stuff. The next one I'm going to pass around, make sure you definitely crush one of these in your hand. These are what are called cryo hops which are pretty cool. They're a new kind of the hops of the future. A lot of people are raving about them. They're the latest street drug of hops? Yeah. Also, it's not like a breed of hops. It's a preparation stuff. Yeah, it's a process, proprietary. It's all a process. So Yakima Chief hops came up with this. They are cryogenically frozen. So by cryogenically freezing them, they can separate the lupulin, which is the good old powder gland, the glandular part of the hop that has that pillowy kind of pollen-ish powder. Yeah. If you have a whole cone hop and you break it apart, there's a bunch of like yellow pollen-looking stuff in it. That's all from the lupulin glands, which contain most of the bitterness, right, Roger? Yeah. So again, nowadays, a lot of the IPAs, most of the hop additions are going to be done on the cold side, or they'll be done towards the end of the brewing process. They won't be added during the boil. So if you don't have that endothermic reaction, that's where you're going to capture the bitterness from. If you save it till the end, you're going to have not as much bitterness. Obviously, dry hopping is the process that everybody's going crazy with now with these New Englanders and the hazy IPAs. So one of the things that's nice about cryo hops is that when you add such huge amounts of hops, like if we're talking like four pounds per barrel of hops, you have the potential of it starting to get way too vegetal and astringent because of all that green matter. So by separating these into, you can buy either just the powder itself, straight powder, or you can use these powder rich pellets. This definitely is the new street drug of hops. Yeah. It's intense. It's like getting all the junk out of there. This is the hop and it's purest. This one smelled a little juicier than the other one. It definitely had less of that kind of vegetal, bitter kind of artichoke aroma. I agree. For sure. Yeah. I did a tea of these too. It's in that glass there, Barb. Also, it seems waxier. It seems more waxy as I'm squishing it in my hands. Is that the process that there's more of the oil in it? Yeah, there's more oil in it. Interesting. Whoa. Jim, you're not allowed to touch the mixing equipment. I look like I ate Cheetos. Yeah. There's so much of the lupulin in it that it's more yellowish, orangey in color. Yeah, the tea smells different too, for sure. I just went to the doctor recently and she warned me about my lupulin. Got to take a vitamin. No? Does everybody get some of this? It seems brighter and more citric. So it's actually less bitter. When tasting it? Yeah. So these, it's kind of interesting with these. They essentially cost twice as much. It's still going to be wrong. It's still hella bitter. Cost twice as much. This is already an expensive hot to begin with. Yeah. So the idea was behind crowd hops is that they're much more efficient. So you don't have as much as much vegetal matter that then would get absorbed more beer and end up in the trube. So breweries that make beers like this also tend to do things like dry hop beers with breakfast cereal and stuff. I don't think they're particularly worried about efficiency. Right. Yeah. There's some truth to that. But yeah. So besides the efficiency, you definitely get more of an intense flavor out of them, reduce vegetal character. The preservation of the lupulin makes them a little more viable. They're pretty cool. There's only so many varieties right now that they're available in, but Citra is definitely one of them. So this is a Yakama Chief only thing. So it's really a matter of whatever they're growing or sourcing a Yakama Chief that they would maybe be able to have access to hops like this. Interesting. Exactly. So, why don't we try a Citra beer since you've been smitten in the hops here? Way to open beer all over your face. It's like a prep party. I was trying to do it in the microphone. Scooter, give me one. Scooter. You ever know anybody named Scooter? F*** you guys. No. I don't think I've ever met a Scooter either. I knew a guy, Tweeter. Tweeter? Yeah. I knew a Tweet. Cigar City, Guyabera? Guayabera? Guayabera? Yes. Do you own a Guyabera? Guayabera? Is it a cigar thing? It's a shirt. That cigar guys wear? Something tells me Roger owns one of these shirts. You bet I do. Just a hunch. All the beer guys wear wearing them. It's like that Chet shirt from that Chet shirt episode of Curb Your Enthusiasm, right? It's like a bowling shirt sort of. Yeah. It's like a bowling shirt. It's got pockets. It has four pockets on the front instead of two. Oh, that's very utility oriented. They're usually white linen. Yeah, they're not utility driven. It's decorative. They're dancing shirts. So it's the shirt that I'm thinking. Yeah. What kind of Latin dance? It's just like imagine the guy at the top of a cocaine farm. The shirt that he's wearing is the one that you're talking about. There are, like I said, millions of beers of Citra. I wanted to have you try one that's a single hop Citra. There's not as many of those. Lately, it seems like there have been more. Again, the availability of Citra is pretty nice right now. So, breweries used to have to really get hop contracts and pay a lot for it. So, you're starting to see, especially locally, a lot of people are doing just Citra, double IPAs, regular IPAs. This one is from Cigar City. It's a pale ale instead of an IPA. This and I would say, Souto Sout from Toplin Goliath are two great, all Citra single hop pale ales that you can try. This one's a little more old school. It actually has a little bit of bitterness to it. Yeah. I knew Greg would dig this one more. Yeah, I like this. This is nice for one of those nights where I don't want to drink, a 16.9 ounce can of Souto Sout. This is like a light and crisp. What's it, five and a half, six percent? Yeah, five and a half. This is an easy drinking delicious beer. I don't find it that bitter though. It's a little bitter. Maybe it's just because I drank this disgusting hop tea Roger made. It's not as disgusting as the hop tea. But yeah, it's a great, pale ales, they really get overshadowed by IPAs. It's silly. Then there was the whole session IPA thing, which is just another way to say pale ale, depending on how it was brewed. But this is a good one. You should definitely check it out. Good price, readily available, really cool beer. Let's try the De Chutes next, the can, the fresh squeezed. This IPA is fresh squeezed from De Chutes. Wow, it's much darker. Sorry. Sorry. It really struck me out like deep amber color. No, I was going to agree with you. I just burp. This isn't even really that old of a beer, but it does feel more old school. There's three hops in this beer. One of them is more for bittering and it's in the background is the nugget portion of this. The other two are Citra and Mosaic. Mosaic is going to be our next hop that we're going to talk about. One of my favorite hops. I remember when this beer, excuse me, I remember when Fresh Squeeze came on the scene, was right around the same time as New Belgium released a beer called Accumulation. That was another Mosaic driven beer when no one really quite knew what Mosaic hops were. But you look at the name Mosaic, it's named that way because they offer so much different flavor all packed into one hop. So it's a veritable mosaic of flavor and aromas. Roger, we've tried Fresh Squeeze on the podcast before. Is this one where they change the formula or is that Jason Freshies? Jason Freshies. You know what I'm going to do though? I'm going to crack this one. Interesting. Because I want to try it next to the other one. What Greg's opening here, we have two cans of Fresh Squeezed, one that is about two months old and one that is about seven months old. Just to see the freshness versus one that we would consider out of date. It doesn't, I mean, it tastes obviously old, but it doesn't taste that old. It doesn't taste that bad. If I was given this at a bar, I would mention to my friend, this tastes kind of old, and then I would keep drinking the beer. Right. Yeah, I'd get through it. I wouldn't know the difference, I don't think. I mean, except tasting them side by side if you gave me this in a beer, and if you gave me this in a bar, especially if it was cold. You would just think less of the beer. Yeah. Probably. Right, or the place, because I tell you the last place I went to this weekend, I had a much more flawed beer than this, and they just handed it to me, had to have been the line. What did I have? Here's your beer, asshole. Basically, oh yeah, we were at. Don't say it Barrel. No. I mean, it depends where. It can be cut. Oh, okay. We were at. Might as well get your money's worth. Yeah. Yeah, we're going to beep it anyway. Yeah, I ordered, I don't remember what I ordered. This is a great story. I got to lay up on the booze, guys. Greg, can you tell that one again? You don't remember where you were or what you drank. We were at some local place and then I ordered whatever their hoppy one is. Your hoppy one? What a garbage story. Completely devoid of meaningful. All right, tell me about it. This is obviously. Your hoppy one? No. You ever been in a place where they have 36 taps and there's like three beers that sound okay? I think it was something from Sketchbook and it was just like flawed. I'm pretty sure it was the fault of the lines because it tasted skunky. Anyway, if you're at a bar in the Port Dis, chances are this is better than the average a lot of bars. Roger just went to his desk and brought back some secret desk beer. What do you got here? Yes, I passed the mosaic around. It's the other one closest to you on top of the cord, about to spill. Quite literally the one closest. That's mosaic hops. Do the hop rope with the mosaic, it smells really good. It smells dank, as the kids say, marijuana-esque. Yeah, this is definitely grassier. What a mosaic of aromas. Some mosaic hops came out in 2012. They are a triple-use hop, so they can use them for bittering, for flavoring and aroma. Again, they have a really nice melange of flavors. You got tropical stuff, stone fruit, citrus, pine, depending on the harvest, you can get all sorts of different flavor out of these. Definitely one of my favorite hops. They're in all sorts of beers. We just tried fresh squeeze, which is a very reliable, pretty great IPA. Toppling does a nice pair of beers with mosaic, Sosus, and the Pompeii. So both really good mosaic hopped beers. Founders is out there too, right? Yeah. Mosaic Promise. That might be going away. Cross your fingers or write to founders and say you want them to keep it. Sad face. They're getting rid of Azaka. Bring back Azaka. Most likely due to some of these hops can get pretty pricey in Azaka. It's one of the more expensive ones being a southern hemisphere. Maybe they deserve more than $13.99 a 15 pack. Yeah. It's a double-edged sword. You offer the beer for so little then. It's suspiciously cheap. Yeah. So what do you guys think of the Mosaic? Smelled good, tasted not great in your hop tea. Would like to taste in beer, please. Yeah. Is there a certain element of tasting the oregano or the basil here? We're just tasting just the spice and all that other stuff. For sure. It's neat to know and I am interested. No, absolutely. You're totally right. That's why I was saying, I did the teas just more for a romantic curiosity. I haven't done that in a long time. They're obviously not going to be pleasant to drink. Yeah, that's the argument with not even bothering with the hop tea, is that you're absent all the malt component. So did you grab any hams for us? You're going to dry hop some hams. No. How long would it take to dry hop hams? Don't you normally just have hams on hand and a holster, your hams holster? Can I just stick you with a needle? I'm sure it's coming in your veins. Just extract some hams from your lifeblood. All right. So next on the list of hops that were chosen for your gummy, we have lemon drop hops, which I think were selected because people like the name, because there really aren't that many beers made with them. Delicious IPA from Stone comes to mind, which is a gluten reduced beer. Flying Dog did a single hop one with them a while back. There's a little more exposure to these when they just came out. I think they came out around the same time as Mosaic, like 2012. I always associate this hop with kind of a stringent kind of thinner beers. This one smells a lot like the last one. Are they related somehow? Or is it just? All this crap smells the same. No, this one is definitely more what I described as like a florist shop. This reminds me of going into like a nursery or a florist shop. I agree with that. It's got this green, I don't know. It's really grassy. I don't like this shop. Because it's too grassy, right? Yeah. It's grassy, but there's something like brownies. It's not so much. Yeah, it's not even grass. It's like a floral component. Kind of like when you've been mowing the lawn and you go over a lot of weeds, as opposed to the grass itself, you get that weird kind of pungent. Or your lawn sucks like mine. Yeah. I know what he's talking about. Creeper Charlie. It's everywhere. Anyway, it'll be interesting to see how it plays in there. I think it's been better when it's incorporated into beers and it's not like the star of a show. Yeah. I would say that holds true for most hops though, right? Yeah, a lot of them. I've been surprised. I would say that Citra, more than any hop in the recent past, has been the let's do a single hop version or let's hop with it and then double dry hop with it. It's one of the few hops I've seen kind of featured on its own a lot. Citra has the alpha acidity to bitter a beer too though. So I mean, like technically you could make a single hop beer with it and it'd be balanced and all those rolls would be filled. Right. There's a few people doing that with Mosaic too. We've seen a few of those over the years. But so also worth mentioning, so we've been playing around with pellets here today. We did the traditional ones, the Cryo ones. There are some breweries like Deschutes who are still using whole cones. We are now in the unique time of year where people are harvesting hops. So we see people using fresh or undried hops. So we have a Deschutes beer here to try. So this is a Considered Wet Hop beer. So that's going usually field to brew kettle within 24 hours, right? Yeah. This is Chase and Freshies. I always thought was cool because it's under 12, I think. They're close enough. I mean, it helps when you're in the Pacific Northwest. Yeah. When you're that close to the famous hop growing regions, this is about as fresh as you can get literally right off the vine, basically the same day it's thrown into the beer. So the reason so many hops are pelletized is that when you pick hops, they're highly perishable, susceptible to mold. So you pretty much have to dry them and then either store them loose, which isn't as popular these days, or you can pelletize them or you can process them into powder, like we said, or you can turn them into hop extract, hop oil. Bringing hop oil in wouldn't really serve a point for our process, but it exists. It can be a good tool for breweries to make beers cheaper, more efficiently. There's different ways to process hop oil. There's not so much of a dirty word, as you'd think. I've talked to brewers before who use it, and it's just as expensive as hops, so it's not like they're cheapening out, but they can brew more efficiently with it, again, with loss. So it's not... It sometimes gets this misconception that it's like, oh, this is processed into oil and it's crappy then, but it's not always the case, especially now. Lagunitas has some pretty cool proprietary oil processing that they do. Sierra Nevada did that, has one as well. But with these wet hop beers, they're obviously only available for this really short window each year. So when you see them, grab them because you want to drink them fresh. And when they're gone, they're gone. Deschutes, Chasen Freshies. Each year, the hop that this is a single hop, Fresh Hop IPA, and each year they change the hop. This year is another classic of the new school hops, it's Simcoe hops. Oh, Simcoe. I was going to say, kind of tastes like what I assume a lemon drop, the hop tastes like, but nope. They did a really nice job on this this year. One of the reasons I like this beer, and I wanted to feature it here for you guys is, it's a very simple malt pill. They really just want you to taste the hops. So it's really just like Pilsner malt and oats. And this has kind of got some classic Simcoe pineapple note to it too. Yeah, pineapple and pine. Yeah, I like it for me. It's really tropical, but better balance. Like, I don't find it as bitter. One of the complaints I always have about Mosaic, I think, is that just all that bitterness. And I don't get that from this. It's really refreshing of the bunch we've tried so far. I really like it. That's a very nice beer. I wish it had more malt. And this is, yeah, it's thin. It tastes like somebody's taking a crack at a daytime. Sash and IPA? Yeah. It's a West Coast IPA. I mean, West Coast IPA is our bare bones on the malt side. The finish dry. Yeah. This is only $9.99 a six pack, though. Pretty good price. Yeah, for sure. It's worth mentioning, too, like Fresh Squeeze, when it first came out, was a bomber. Fresh Squeeze is a really good deal, too. I think it's, what, $10.99, but we usually run it for $9.99. DeChute's killing it, old school. The last one I have here is another single hop with an old school hop. Roger got this from his keistered stash. Single fuggle? Single Chinook. Single Chinook? Single Chinook. Who asked for this? I was quite surprised when I saw this. This is from two brothers. This is their heavy-handed IPA. This came out in 2002, and they switch up the hops every year. A lot of years, they do cascade because being here in the Midwest, there's not a ton of hop varieties that grow well, and a lot of the new exciting ones are either proprietary or they don't grow well here. So a lot of the fresh hops from the Midwest are some old school hops. So that's part of it. That being said, Chinook is a famous bittering hop. It's not usually known as an aroma hop. I guess technically, it's a dual-purpose hop, but I was really curious. I haven't even tried this beer yet, so. They don't make them like this anymore. You guys let me know. It just pops. Chinook is usually very piney, almost gin-like. Yeah. I don't care for that beer. I do. Oh. Yeah. I think it's pretty well done, actually. Yeah. Way to go to, brothers. I'm sorry. I don't like that at all. Very different though, right? I mean, a great way to show how different hops can be. To the beer novice though, Roger, how do I know if it's chinook that I don't like, or wet hopped that I don't like, or the style of the beer? That's a good question. That's pretty hard to say. That's why we always try to emphasize, when you say you like IPA, you really have to get specific. With this one, since it literally is a single hop, I would say that if you don't enjoy it, it's probably the hop more than the fact that it's fresh versus not fresh. I mean, you're just getting a, it's going to sound cheesy, but a brighter, fresher interpretation when you use a fresh hop. They tend to be a little more herbal, a little more, I don't know, they, it's kind of tough with the fresh hops to know exactly. I feel like it's an interesting way to enjoy the beer. But again, part of the appeal in the past as to why they were so popular is that you would use fresh hops as more dry hopping. And now everybody dry hops beer heavily, so they kind of don't stand out the way they used to. So, you would kind of make a beer that wasn't quite as bitter, I would say, when you had some of these fresh hop beers. Not all of them, but some of them were that way. I think that's what appealed to people. Have we seen demand for fresh hop beers diminish a bit, Roger? I think a little bit, yeah. There used to be a lot of excitement around it, I feel, when we built these big displays of all these fresh hop beers, and I don't really see that as much anymore. Yeah, and I think part of it is because of what I was just saying. You don't necessarily always get, try one and then go, oh, holy cow, that's so much different. But sometimes you do, and I think in the past, they probably stood out more because they were a little more. They weren't necessarily as hazy or as heavy bodied as far as using weed or, oh, it's like a New England is, but they were like New England asked before New England. IPAs were a thing. It's wet hopped beers that put us in the sad state we're in right now. So we may have mentioned this beer earlier, Sierra Nevada Celebration, which is their seasonal after Octoberfest and up until about Christmas usually, maybe a couple of weeks before. That's actually a fresh hopped beer. Yeah. It's a fresh hopped IPA every year. That's mind-boggling that their winter seasonal is fresh hopped. Yeah. That they make so much of it. They buy that many hops. It's so good. Yeah. It's so good. All whole cone hops too. Pretty cool. So yeah, it's really interesting with these. Again, when you are going back to your question, Barb, it can be really tough because most beers aren't single hopped beers. So then it's really hard to know, oh, I like this hop, but I don't like that hop. Then also, you might have a workhorse hop, more of a bittering hop that's in the background that you aren't necessarily evaluating the beer. Maybe that is something that you don't like about it because that's there in the background. But I would say nowadays everything is all about dry hopping and aromas. So sometimes people don't like one hop variety or the other because with these we didn't have so much of it, but sometimes a lot of pretty unique aromas like a cattiness or chiviness or. Chives, that's just what I want in my beer. Yeah. But these all hit what I would say is what a lot of people want nowadays is tropical and citrusy. There is though a little bit like with the Chinook and the Simcoe, you're getting a little more old school, you're getting that pine. But as far as Mosaic and Citra and Lemondrop go, it's everybody's wheelhouse of Juicy Fruity is the name of the game right now. Hence why those were the three hops selected by the group, by the crowd sourcing. Way to go crowd, well, crowd sourcing fame. You picked three good hops. What's it called again? It's Noon Whistle. It's called Your Gummy because you picked the hops. It's not our gummy, it's your gummy. Yeah, stay tuned, follow us at Binny's Bev and we'll keep you updated as to how it's progressing. It'll be available at some point in the future or now or in the past. It's probably gone, you can't get it anymore. Thanks for downloading a three-year-old episode of Barrel to Bottle, The Binny's Podcast. But yeah, Citra hops, Mosaic hops, Lemondrop hops, Seek them out. They're definitely popular in the other releases from Noon Whistle. Noon Whistle routinely does an excellent job with their beer. Congratulations to them, they just won a medal at JABF for their Hefeweizen. So hopefully we'll be seeing that in broader distribution in the future. Ladies and gentlemen, that brings us to the Q&A portion of Barrel to Bottle, The Binny's Podcast, where we answer your question for a $20 Binny's gift card. Email us at comments at binnys.com, or hit us up on social media, at Binny's, on Facebook, Twitter, Instagram. This is Weirdly Timely. Our question this week comes from Ian P. Ian writes, what's the difference between wet hop and dry hop? That's a good question. Take it, Roger. As we mentioned before, wet hop is also used interchangeably with the term fresh hop. These are the beers that are only available right around the hop harvest time. Usually, hops need to be dried and processed so that they don't get moldy and spoil. With wet or dry hop beers, the hops are shipped straight to the brewery or they're just put in the packages and air mailed across the country as soon as possible. I would say you have less than a week, probably realistically about three days, to get from the hop buying to which is grown into the kettle. Dry hopping is the popular practice nowadays for a way to introduce big hop aroma and flavor without bitterness. You're adding the hops on the cold side of brewing, as opposed to dumping them into the brew kettle during the boil. It's towards the end of the process. Can you dry hop with wet hops? Yeah, you can. Figure that out, Ian. Perplexingly, yeah, as we were saying before, that's one of the big draws of fresh hop beer, especially in the past, was that you were often dry hopping with the fresh or wet hops. All right. Thanks for writing in, Ian. Everybody else can hit us up on social media, at Binny's Bev, on Twitter, Facebook and Instagram, or email us at comments at binnys.com. Beautiful. What a fantastic journey of hops, Roger. Thank you so much. Part 1. I can't wait to do this again. No thanks. Next time, let's skip these hop teas. We'll skip the hop teas. You can make the hop teas, but then chill them down. Well, again, as I said, after the first sample, you don't need to drink them, just smell them, but you guys kept drinking them anyway. Don't tell me what to do. Yeah. Somebody hands me a cup of something and they're like, this is gross. I have to try it. Yeah. All right. I thought it was a lot of fun, Roger. Thanks. Cool. Looking forward to that gummy. The other thing too, which we didn't do, which we probably should have, which you guys can do if you're curious about how to taste hops, try dry hopping a beer at home with commercially bought beer. You can just take a beer, dump it into a glass. Ideally, you'd want to use whole hops, which around this time of year, you can sometimes buy your homebrew shops, or you could ask your friends. Some people actually grow hops. Just squeeze a cone to break some of those lupulin glands, drop them in your hands, you'll be good to go. I actually missed this time of year, I used to see randles on at bars, and sometimes people would have freshly randled beer. That was the whole idea behind a randal was to pack it with whole cone hops, and then as you're pouring draft beer, it goes through all these fresh hops before it gets poured into your glass. It gets dry hopped again. It sounds delightful. These days they randal like fruit loops or something. Randles are unfortunately very complicated to keep up and running properly and clean. And keep clean, yeah. So they're good in theory, but you can French press some beer through fresh hops. It's a good way or just use like a bartending strainer from a shaker. We should do that podcast episode sometime. Yeah, not a bad idea. Well, thanks a lot, Roger. That was very informative. My pleasure. If you liked what you heard today, do us a favor, leave us a review on Google or Apple. We would appreciate it. And until next week, I'm Pat, I'm Greg, I'm Barb, and I'm Roger. Keep tasting. To get started. Barb, will you do it? Because we don't get you to do it in the intro very often. I don't have that. Welcome back to another episode of Barrel to Bottle, Binny's Podcast. I'm Barb. Really excited to be in the room today. You just did it. And I'm gassy. But with your radio-bad voice. Ladies and gentlemen, thank you for listening to another episode of Barrel to Bottle, The Binny's Podcast. Are you making fun of me? No, I'm making fun of Roger. I was like, oh. Roger's not amused. All right. Can I try one since I haven't in about months and 40 episodes? Shut up and talk, ass-*****.