If you count yourself among those who cultivate their own Humulus lupulus, then you may already be the proud owner of several pounds or kilos of fresh hops just waiting to enrich your homebrew. The following suggestions can help you get the most out of this year’s harvest.
Wet Hop What You Can
Wet hopping is an excellent way to showcase the season’s freshest hops. While the vast majority of hops cones are dried before use, wet hops go straight into beer within 24 hours of harvesting. The brief shelf life of freshly plucked hops means wet-hopped homebrew is a fleeting seasonal luxury to be savored and remembered.
The difference between wet hops and dried hops might be compared to that between fresh and dried basil: The subtle nuance of fresh basil is a must for a late summer insalata caprese, while dried basil’s herbaceous intensity is just the thing for a pasta sauce that simmers for hours on a cold winter’s day. Similarly, fresh (wet) hops are pleasantly grassy, while their dried counterparts are more concentrated and—well—hoppy.