The hops one uses to make a certain style of beer are important. There are some hops that must be used to achieve a certain style. During the recent hop shortage some hops have been hard to find.
If you are a homebrewer like me, you have tried to experiment with certain hop varieties when your variety of choice is not available or costs too much. Sometimes, I have stockpiled some varieties that were readily available in case I needed them.
The good news is that due to disciplined usage and rationing, more hops are now available than was anticipated back in March. There are a lot of things not available, but many more things can be found.
I finally decided to get rid of the hop remnants sitting in my freezer. I decided to use them regardless of beer style. Beer snobs will be appalled.
I brewed two batches. A Guinness clone and a style of beer that has never been seen on the face of the earth.
First the Guinness. Here are the hops I used:
1 oz Willamette (4.6% aa)
1 oz Kent Goldings (4.5% aa)- that actually fits the style!
0.5 oz Saaz (2.3% aa)
0.6 oz Hallertau (1.5% aa)
The rest of the recipe was pretty standard. Maris otter, roasted barley, Mountmellick LME etc...
The second beer is... well, I'm not sure what the style is even close to. I decided to use some of the grains I had on hand. Here's the full recipe:
3lb 2-row pale malt
6 oz carapils
8 oz medium crystal
2 lb DME
and here are the hops:
Bittering (60 minutes):
1 oz German Tradition
0.3 oz Tettnang
Aroma (5 minutes):
1.3 oz Tettnang
Wyeast 1056 American Ale.
Pretty weird, eh? I agree, but so what?!?! I'm not trying to win a beer competition. I'm making beer. No matter how this turns out, it will be better than Clydesdale piss. Beer styles be damned (at least for now).
Brewers, any thoughts???