Enter your email address here to be informed once as soon as the article is available again.
The undisputed star of the beer scene is currently hops. The green gold is cultivated in a grandiose range and is in every beer. Brewers use the raw material in large quantities and create brews that are more hoppy than ever. The aromatic umbels have always been an elementary component of beer, but over the past few years they have increasingly become the focus of attention. In the course of the craft beer movement, countless beer styles were developed that present hops in all their many facets, but its influence is also growing in the context of traditional brews. More and more breweries are daring to modernize interpretations of popular classics and give them a new coat of paint with generous hops. An effective technique for maximizing hop flavor is dry hopping. Because the cones (or pellets) are not boiled, the brew has a purer, more intense and less bitter hop aroma.
The Bamberg brewery Blech.Brut is a master of cold hopping and uses it for all of its dry-hopped IPAs. Recently, however, they also offer some more traditional specimens, which have been given a new impetus by dry hopping. One of these modernized classics is the Dry Hopped Helle, which combines the wonderful balance of style with the combined power of Strata and Wakatu. Mild, tasty and fruity!
Blech.BrutWater, barley malt, hops, yeast
