Wet hop beers have become an early-fall ritual. Hop harvest season comes around and brewers everywhere scramble to get the hops in the kettle as quickly as possible after they are picked, often within hours; minutes even for those who have hop yards outside the brewery. The practice reportedly brings brighter, livelier hop aromatics. I must admit that I have never really found this to be the case. Instead I taste an unpleasant level of grassy/vegetal flavors from the addition of all that green, leafy matter. I have yet to figure out what all of the fuss is about.
For Fresh Harvest IPA, Summit brewer Tom Mondor has chosen to use both “fresh” and wet hops from the Pacific Northwest. Another admission – I always thought these were the same thing. As he explains in the video below, they apparently are not. A hop grower in Oregon has initiated a pelletizing process using lower temperature kilning and immediate processing and shipping to get the freshest possible hops out the door to brewers. Still, aside from rapid shipment, once they have been processed like most other hops, it’s hard for me to understand why they would be called “fresh.” I guess I’ll have to investigate further. For now, I’ll let Mr. Mondor explain.
Here’s my notes:
Aroma: Hops clearly dominate – Tropical fruit, limes, mint, hay, grass. Low grainy malt aromas with some caramel and biscuit character. Some orange high notes and English-like fruity esters.
Appearance: Full, creamy, just-off-white head. Excellent retention. Medium orange/amber and clear.
Flavor: Balanced and English-like. Tongue-tingling bitterness is moderate with full emphasis in hop flavor. Loads of fruit – orange, tropical fruits, grapefruit, even blueberry. Malt sweetness is medium-low. Some caramel and toasted-biscuit malt flavors. Malt provides ample balance to the hops. Again there is an English estery character to it. Finish is off-dry, lingering on fruity hops.
Mouthfeel: Medium body. Medium carbonation.
Overall Impression: An easy-drinking, balanced IPA. Despite the use of an American Ale yeast strain, the malt complexity and fruity hop character give it a pleasant English character. There is little of the grassy/vegetal flavor that I normally associate with fresh-hop beers.