Autumn is a wonderful time of year in itself. The landscape is bright red, yellow and orange, the first shiny chestnuts are crackling from the trees, green acorns dot the leafy ground, mushrooms grow like weeds, thick fog dresses the morning in a mysterious haze and at noon the last warm rays of sun shine from the blue sky. The absolute highlight of the season, however, is the hop harvest and the resulting green hop beers.
In late summer, the aromatic umbels are picked from the tendrils, which are sometimes up to seven meters high, and prepared for further processing. At this very moment, some breweries step in to siphon off the freshest buds. Freshly harvested hops are only available once a year and you have to get up early to secure the green gold.
The ÜberQuell brewers set their alarm clock and drove to Tettnang at dawn to pluck the cones themselves. The team took home an incredible 40 kilograms to throw directly into the cauldron. They use the undried hops to brew their fine Fresh Hop Püls, which is released every year in October and is sometimes drunk a short time later. The green hop pilsner is wonderfully flowery and shows us a side of hops that we tend not to see otherwise.
ÜberQuell BrauwerkstättenWater, barley malt, hops, yeast
