n/a

n this new Single Hop, we used a relatively unknown new hop called Azacca, but the more interesting component is the yeast. Stressing out yeast in various ways causes it to generally produce esters, which can taste like various things. Many Belgian beers aim for this, as do some of the more funky American beers. Generally speaking, hoppy, west coast styled beers try for a clean yeast profile, but this time around, we made a beer that shoots for fruity esters that bring complexity to pair with the hops. With an English strain, and a lower than usual amount of yeast, the underfed bugs produced appley, stone fruity, apricot aromas and mid palate, with a pleasingly dry, bitter finish.