How terroir influences the flavors in hops, told through a tasty Colorado beer experiment | VailDaily.com

How terroir influences the flavors in hops, told through a tasty Colorado beer experiment

John Frank, Colorado Sun
Comrade Brewing in Denver, one of the state’s hop kings, brewed two batches of the same beer featuring hops from different Colorado farms

This fall, a robust hop harvest in Colorado left David Lin at Comrade Brewing with a dilemma.

Two Western Slope farms approached him with hops fresh from the bine for the Denver brewery’s award-winning Superdamp IPA.

The beer — known as a wet hop or fresh hop — arrives once a year at harvest time when cones are picked at farms and rushed to breweries, where they are put into the beer in less than 24 hours.

It’s a significant undertaking, but Lin embraced the bounty. “I said, ‘Let’s make two this year and see how they turn out,’” he recalled. 

The two batches represented more than a beer lover’s dream — it served as one of the only Colorado brewing experiments in hop terroir.

Read more via The Colorado Sun.

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