A Hop and a Sip to Fresh Ales, by Lucy Burningham (New York Times).
The debris, flecked with a resinous, yellow powder called lupulin, stuck in workers’ hair and eyelashes. Even more persistent was the aroma: a lemony, leafy, earthy scent that is precisely what brewers try to harness when brewing fresh-hop beers in autumn.
Wednesday, October 21, 2009
All the fresh hop talk fit to print.
Thanks to Nora for pointing me to this fine exposition of the fresh hop/wet hop movement in American craft brewing.