3x 750 ml bottles
Fresh Hop was made from a blend of delicately flavoured, very pale worts produced in March and November 2019. Spontaneous fermentation took place in one old Scotch whisky and two white Burgundy barrels. The average age of the beer at blending was 3 years and 3 months.
We drove an hour north to visit hop merchants Charles Faram, where we were delighted to be able to collect one of our favourite hop varieties, Challenger. The hops had been picked earlier that morning, so we hot-footed it back to our brewery yard to get the wonderfully aromatic Challenger into the blending tank, before pumping in the three chosen barrels.
Bottling took place the next day to ensure we only extracted the most desirable aromatics from the hops. Longer steep times extract more, but not necessarily better flavours. The finished beer conditioned in bottle for a (relatively) brief four months before release, to allow enjoyment of the fresh hop flavours. As with all our dry-hopped beers, these aromatics will evolve quite dramatically over time.