in search of hoppiness
Hi folk,
I wondered whether you might know of a reference I can access that will tell me all the New Zealand hops and their characteristics? And if you were making something along the lines of a special/best bitter what NZ hops would you replace East Kent Goldings with? (Would NZ Sauvin do it? I think there is also a NZ Goldings and I wondered how that might compare with the UK variety)?
Cheers,
Ian
Replies to This Discussion
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Permalink Reply by Rhyno on
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Not sure if this is what you are after there Ian, but http://www.nzhops.co.nz/ lists most of what is grown commercially I think.
This substitution chart is handy too http://www.brew365.com/hop_substitution_chart.php as well as this http://www.byo.com/resources/hops (this one lists a few NZ ones)
Thats about all I can help you with there bud, hopefully one of the more experienced folk on here can be of more help.
Cheers
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Permalink Reply by Christian on
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I'm not an expert with EKG or NZ Goldings but Pacific Gem or Motueka would go nicely in a best bitter - maybe even a combo of those two. I've found Pacific Gem similar to UK Challenger when used in large quantities (earthy, green, woody + some sweet NZ citrus character). Motueka is a fave of mine (orange, toffee, + some noble character). Seems best when mixed with something else.
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Permalink Reply by denimglen on
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Can vouch for Motueka in an ESB, works really well, not too traditional though.
You should be able to get some sort of UK Goldings here, I'm sure Brewer's Coop have some.
Actually the best place I've found for NZ hop characteristics is http://www.craftbrewer.com.au, there's also a really good chart in the front of Brewing Classic Styles.
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Permalink Reply by jt on
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Good links
NZ Goldings or Styrian goldings will be closer to EKG than Sauvin
cheers, jt
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Permalink Reply by Ian on
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Great links and advice, thanks guys. Since the permutations of hops, grain and yeast and other factors is an endless one, it is a question of trying to introduce some sort of method to build up that instinct of knowing what is likely to work best and when. I'm thinking that if I standardise on a good best/special bitter recipe and then brew it a bunch of times and alter some variables it might be a good way to go.
Thanks,
Ian
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Permalink Reply by Tilt on
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Great question Ian - have wondered the same myself.
In the abscence of finding or putting a spreadsheet together, I've found the hop flavour wheel from How to Brew a good place to start.
The great (but challenging thing for me as a relatively new brewer) is the allure of building up a sense of the flavours, combinations and synergies (as you say an endless picture of complexity) over time as I experiment and learn.Something to work towards. But in the meantime I defer to those who know far more - and use the flavour wheel.
Good luck with setting your baseline.
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That flavour wheel is great Tilt, funny how no matter how many times I have read How to Brew, I have never seen that
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Aaah yep - you'd be right Rhyno, just a did a quick check! Thats cos its in Brewing Classic Styles (similar author/s, different book) Full credit to JZ and JP - a fantastic resource. Cheers
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Yup, that's the chart I mentioned above.
Although it's worth noting that these sort of things aren't the 'be all to end all', character can change quite a lot with age, exposure to oxygen and harvest/growing conditions.
I brewed a few single hop beers last year, personally I would put Chinook somewhere near Galena, Columbus closer to citrus and 'also spicy', and Centennial I'd put in fruity with 'also citrus'.
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See, now there's a guy who knows first-hand. Some things only come with time...and brewing, brewing, brewing (and presumably drinking, drinking, drinking - ha-ha!)
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