Hop aroma/bitterness fading quickly
#1
Posted 17 June 2010 - 01:51 PM
#2
Posted 17 June 2010 - 02:05 PM
#3
Posted 17 June 2010 - 02:29 PM
#4
Posted 17 June 2010 - 02:38 PM
~38 I would guess.eta: don't get me wrong it is still all up in your face with hop flavor, just seems to not be as much.How cold are you drinking it?
Edited by badogg, 17 June 2010 - 02:39 PM.
#5
Posted 17 June 2010 - 08:12 PM
It's expected, and it will continue to lose hop aroma and flavor as time goes on. Don't save it, drink it as fresh as possible.Most hoppy beers are best a week or two old. As time goes on hop character only fades and becomes more and more disappointing, leaving you longing for that "fresh dankness."Is that to be expected and will it reach a plateau where it will stabilize and not lose anymore?
#6
Posted 17 June 2010 - 08:14 PM
#7
Posted 17 June 2010 - 08:32 PM
I'll disagree with Slainte a little bit. I think very, very fresh beers - especially with big doses American hops - have a distinctive taste. That's when they are the most fruity/citrusy...fresh tasting. That's when you get Cascade tasting like flat-out grapefruit juice more than beer, and the big hits of mango and passion fruit from Amarillo, the rosemary pinesol from Simcoe, etc. I'm talking really early like when you taste hydrometer samples while it's still bubbling once every couple seconds. IME that character only lasts a few weeks, such that it's difficult to experience if you have to wait for bottle conditioning. Even with kegs you have to accelerate carbing and either filter or be willing to drink more yeast than is typical. After 3 or 4 weeks, the hops stabilize into a more 'mature' flavor that is what we typically think of when we think of a given hop. This mature flavor lasts much longer, but does degrade over time as Slainte describes above. If you can capture those super-fresh flavors in a glass, though, they're pretty extraordinary....Is that to be expected and will it reach a plateau where it will stabilize and not lose anymore?
#8
Posted 17 June 2010 - 09:19 PM
#9
Posted 18 June 2010 - 04:31 AM
I should've added that I add gelatin to all of my beers, so they're going into kegs 8-10 days after brewday brilliantly clear, so they don't have any "green beer" flavor. If you don't add finings or filter, it's very difficult to capture those super fresh flavors because you have to wait for the beer to clear out first, and by the time that happens, it's already started to fade some...I'll disagree with Slainte a little bit. I think very, very fresh beers - especially with big doses American hops - have a distinctive taste. That's when they are the most fruity/citrusy...fresh tasting. That's when you get Cascade tasting like flat-out grapefruit juice more than beer, and the big hits of mango and passion fruit from Amarillo, the rosemary pinesol from Simcoe, etc. I'm talking really early like when you taste hydrometer samples while it's still bubbling once every couple seconds. IME that character only lasts a few weeks, such that it's difficult to experience if you have to wait for bottle conditioning. Even with kegs you have to accelerate carbing and either filter or be willing to drink more yeast than is typical. After 3 or 4 weeks, the hops stabilize into a more 'mature' flavor that is what we typically think of when we think of a given hop. This mature flavor lasts much longer, but does degrade over time as Slainte describes above. If you can capture those super-fresh flavors in a glass, though, they're pretty extraordinary.
#10
Posted 19 June 2010 - 09:28 PM
#11
Posted 20 June 2010 - 02:53 AM
I agree with a lot of things said about this subject,i thought this also.I have a pacific wheat beer on tap now,and a friend of mine(bud light drinker) said it had a real bite to it.I barely can detect it(he picked up the cascade hops).I do know that after drinking/making a series of IPA's my taste buds are usually gone too. I agree with George though,hops do seem to change and mature with time.You've killed your taste buds with humulones.
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