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Hops , Not Cherries, Flourish in Cold Michigan

Hops , Not Cherries, Flourish in Cold Michigan


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Crops of hops are thriving in the cold temperatures of Michigan

As the craft beer industry is taking off, the demand for hops is on the rise.

A late spring frost has the potential to ruin the crops of many Michigan farmers. Fortunately, Brian Tennis, originally an organic cherry farmer, had most of his crops survive. That’s because Tennis has entered the field of growing hops.

As the craft beer industry is taking off, the demand for hops is on the rise. Michigan farmers, like Tennis, are making sure they are part of this trend. Hops, which gives stouts and ales that bitter taste, is a processed flower which grows on trellises. The buds are tough, and can undergo several frosts without dying out.

Michigan, along with Colorado and New York, is becoming one of the United States’ fastest-growing states for the production of hops. It is home to 140 craft breweries. Many of these breweries maintain a focus on local products, and the Michigan farmers are there to aid the call.

Due to their locality, Michigan hops growers can charge a price that is well above the national average. In turn, the state’s brewers pay less for transportation, and worry less about the spoilage of hops over long distances.

Even as the craft beer develops, the hops industry is not risk free. Farmers are worried about bugs and fungus making their way into the hops, the intensity of labor required to harvest the product, as well as overall cost of transitioning to growing hops.

However, none of this is halting the hops growers nationwide. Acreage of these crops has increased by 18 percent across the nation over the past 24 months.


Why Traverse City, Michigan, Is a Food Paradise

In northern Michigan, the lake shapes the climate. The climate creates the ingredients. And the ingredients make the meal. Just ask the chefs who call Traverse City their home.

As writers, we’re taught to avoid hyperbole. Resist cliché. Never gush. Clearly, whoever invented these rules never visited Traverse City, Michigan, in July. The fertile country around town looks like a vintage fruit-crate label brought to life: sun-soaked, oversaturated, hyper-delicious. You can’t hold back up here, in words or in gustatory pleasures. You lean in—to the cherries, wine, walleye, apricots, plums, wine, carrots, potatoes, tomatoes, beer and, oh, did we mention wine?

A smallish town of 16,000 (a number that swells in summer), Traverse City sits at the base of Old Mission Peninsula, a long finger that points north into Lake Michigan’s Grand Traverse Bay. The lake insulates the land and softens the seasons’ rough edges, protecting tender crops from extreme heat, cold and frosts. The landscape ripples into sheltered valleys where the soil is sandy and forgiving. In late summer, the water glitters turquoise, and the hills are striped with vineyards, fields and orchards. Each day, fishermen and farmers haul their bounty to roadside stands, farmers markets and restaurant kitchens.

“Product here is far superior because it’s coming 20 miles or less and is harvested the same day or day before,” says chef Myles Anton of Trattoria Stella. “When I get beets delivered, they smell like fresh dirt. Our heirloom tomatoes are the best I’ve ever had. Celery is unlike anything in stores it almost hurts, it has such an intense flavor.” Many people know Traverse City for wine grapes and cherries, but a full spectrum of fruits and vegetables thrives here—quality, diversity and abundance that are unrivaled in the Midwest.

The steady flow of fresh ingredients (and of travelers) fuels a vibrant dining scene. Cafes and restaurants crowd downtown. “Our customer base is astounding,” says chef James Bloomfield of Alliance. “I feel like I can experiment and cook anything because customers are down for whatever.”

Eric Patterson of The Cooks’ House agrees, but he says Traverse City has also taught him and chef partner Jen Blakeslee to simplify: “We let the ingredients speak for themselves.” Some days that means ingenious pairings of surprising elements—ripe slivers of plum floating in a pool of savory corn. Other days, it means letting go of creativity entirely. “Strawberries and cream might be cliché,” Patterson says. 𠇋ut when you have berries from Ware Farm and cream from Shetler Dairy, there’s nothing else you have to do.” Some things𠅊nd some places—really are as splendid as they seem.


If the Triumph hop is hard to find or if you are simply out of it on brew day, you can try to substitute it with a similar hop. The old way of choosing replacement hops was done by experience and "feel". There is nothing wrong with that way. However, we wanted to build a data-driven tool to find your Triumph substitutions.

Experienced brewers have chosen the following hops as substitutions of Triumph:

Is Triumph available in lupulin powder?

Unfortunately, there is no lupulin powder version of the Triumph hop. Neither Yakima Chief Hops (Cryo/LupuLN2), Haas (Lupomax) or Hopsteiner have created versions of this hop in lupulin powder form yet. Too bad too - it is pure hop lupulin powder, which leads to huge, concentrated flavor when used in the whirlpool or dry hop additions.

If you see an error in our data, please let us know!

We are not affiliated with any hop manufacturer. All copyrights and data are provided by their respective owners.

Largest Hop Database

Beer Maverick has compiled the largest and most complete hop database anywhere online. We've spent days looking up substitutions, flavor profiles and acid and oil levels. Browse all hops »


Northern Michigan Farmers Growing Hops, The Flower That Flavors Beer

July 5, 2010, finds Old Mission Peninsula, near Traverse City, in the throes and organized chaos of the sweet cherry harvest. Picking crews cluster in every orchard. Tractors wheel along dusty road-shoulders hauling white bins fi lled with the burgandy-hued orbs. At sharp bends on Center Road, spilled cherries litter the pavement—evidence of a tractor driver in too big a hurry. Every driveway, it seems, posts a sign that says, “Washed Sweet Cherries,” and at one fruit stand, a teen boy stands fl agging customers down, waving people in like, say, a guy would at an H&R Block on April 14th.

This is ground zero cherry nation, the evidence is plain. But despite today’s cherry imperative, three men—two of themcherry farmers—agree to break from harvest and meet with me for lunch in Old Mission Tavern to discuss an entirely different crop they’ve been experimenting with for the past few years: hops, the fl ower bud that fl avors beer. The trio is comprised of Rob Manigold and Steve Sobkowski, whose families have farmed Old Mission for multiple generations, and Dan Wiesen, a farmer and builder from Leelanau County. All are 50-something and share the sun deepened skin of men who work outdoors. The three are among perhaps 10 farmers, including a few organic growers, seriously experimenting with hops Up North.

Though cherries will continue to be the ag powerhouse of the region for years to come, being so reliant on a single varietyof fruit means there’s nothing to buffer years of bad harvest or low price, and that vulnerability has convinced some farmers to diversify. “As far as how hops got started on Old Mission, I chalk it up to too many farmers getting together in the winter and drinking too much wine and surfi ng the Internet,” Manigold says. He laughs, the joke lighting up his warm brown eyes. But, like any joke, there’s a measure of truth. Farmers have diversified with grapes and wine here, and it’s worked well. They wondered what else might be possible.

Farmers remembered Dr. Joanne Westphal, a professor from Michigan State University, who came up in the early 2000’s todiscuss other crops that might grow here, and hops was on the list. And when farmers did hit the Internet, they discovered encouraging information. Chief among the fi ndings: hops do well along the 45th parallel, which cuts through Old Mission Peninsula hops tolerate cold and deer don’t eat hops. “That’s a big one,” Wiesen says.

The ignition spark for Old Mission farmers came when NPR and the Wall Street Journal both mentioned a hops shortage. Sobkowski’s wife raised the issue with Right Brew Brewery, and a former partner of Manigold’s and Sobkowski’s discussed a long-term contract with the brewery—if they’d agree to purchase a given volume of hops, the three men would provide them. Deal struck. Hops planted the following spring.

Oddly enough, Wiesen and his partners in Leelanau were getting going on hops at the same time, but neither grower knew of the others’ efforts. “We had a piece of ground that was too cold and low for a lot of crops, and my brother asked me what we were going to do with it,” Wiesen says. They conducted some research and decided to give hops a try.

Lunch wraps up and Manigold has to speed back to his orchard, but Wiesen and Sobkowski agree to take me on an Old Mission hops tour. First stop is a hops yard just being built—built, not just planted, because the necessary trellis system is a full on construction project. We pull up to the site and fi nd Gary Riggs, a jack of all trades for farmers on Old Mission, and three crewmen putting the fi nishing touches on the fi ve-acre yard. A grid of poles, each 18 feet high, rises from the freshly tilled, destoned soil. Riggs plants 65 poles to an acre, then strings them together with 200,000 psi tensile strength wire for support. Next will come the hops rhizomes, about 1,000 to an acre.


15 Summertime Recipes

Most of us don’t need an excuse to celebrate summer weather. Brewfests and competitions abound, family reunions are planned and backyard parties pop up — even wardrobes get the special treatment with short sleeves and sandals. So why not brew something that tastes great at the beach or barbecue, a thirst-quencher that goes down great after a day of gardening or while grilling?

Summer brewing doesn’t differ that much from brewing during the other seasons. You may slap a few more mosquitoes while mashing, but the biggest difference comes when it’s time to chill your wort and maintain your fermentation temperature. When making a summer brew, make sure to check the temperature of your chilled wort (with a sanitized thermometer). As your tap water is likely warmer in the summer, you may need to add a few more ice cubes to your water bath to cool your wort down to proper fermentation temperatures. Likewise, higher outside temperatures means your usual “cool spot” in the house may be too warm for fermenting.

Try one of these tried and true seasonal recipes from homebrew shops across the country. (BYO calculated the brewing statistics, such as OG and IBU.) Or, use them as inspiration for designing your own summer sipper. In this collection, we present a beach-ready golden ale from the U.S. Gulf Coast, a Mexican lager from California (lime optional), a crisp rye pale ale from Vancouver and many more. Feeling refreshed yet?

DeFalco’s Golden Ale
DeFalco’s Home Wine & Beer Supplies
Houston, Texas

www.defalcos.com
(5 gallons/19 L, extract with grains)
OG = 1.047 FG = 1.011
IBU = 23 SRM = 5 ABV = 4.6%
It’s so bloody hot on the Gulf Coast, this summer recipe is popular pretty much year ‘round.

Ingredients

6.0 lbs. (2.7 kg) Alexander’s Pale liquid malt extract
(or 5.0 lbs. (2.3 kg) Muntons Extra
Light dried malt extract)
1 lb. (0.45 kg) domestic two-row pale malt
0.5 lb. (0.23 kg) CaraPils® malt
6 AAU Cascade hops (45 mins)
(1.0 oz./28 g of 6% alpha acid)
2.25 AAU Liberty hops (10 mins)
(0.5 oz./14.2 g of 4.5% alpha acid)
2.25 AAU Liberty hops (0 mins)
(0.5 oz./14.2 g of 4.5% alpha acid)
1 pkg. Burton water salts
1 pkg. Nottingham Ale or Wyeast 1056
(American Ale), 1007 (German Ale), White Labs WLP001
(California Ale) or WLP 029 (German Ale) yeast.
1 pkg. Bru-Vigor
0.75 cup corn sugar (for priming)

Step by Step

In a small saucepan, bring a gallon (3.8 L) of water to 160–170 °F (71–77 °C). Add the bag of grains and water salts and steep 30 minutes. Now, gently sparge (rinse) the grains with hot tap water (ideal temperature 168 °F/76 °C) and bring the total volume up to two or more gallons in your brewpot. Bring to boil.

Turn off heat and add malt extract. Return to boil, add the hops at the times specified in the ingredient list. Add the last does of Liberty hops and immediately turn off heat. Let stand for 20-30 minutes in a cooling bath. Pour the cooled wort into the fermenter. Bring the volume up to five gallons (19 L). If the temperature is less than 80 °F (27 °C), pitch the yeast and the packet of Bru-Vigor (if using) into the wort and place the lid and airlock over the fermenter. Ferment at 65–70 °F (18–24 °C). After fermentation, check the specific gravity. The F.G. should be 1.011 or less. If it is higher than 1.016, allow to ferment and settle for a few more days. Prime and bottle. Allow beer to age at room temperature for at least two weeks. Peak flavor is reached after six weeks.

All-grain option

Substitute eight pounds (3.6 kg) of pale malt for the malt extract.


Pendulum Swinger Light Ale
Somethings Brewn’
Galesburg, Illinois

www.somethingsbrewn.com
(5 gallons/19 L, extract with grain)
OG = 1.048 FG = 1.012
IBU = 27 SRM = 5 ABV = 4.7%
A couple from one of the local homebrew clubs sent out a call to the club members to provide homebrew for their upcoming wedding reception. A couple of hours into their reception, the keg of Pendulum Swinger Light Ale had already blown!

Ingredients

3.5 lbs. (1.6 kg) Light liquid malt extract
2.0 lbs. (0.91 kg) Muntons Extra Light dried malt extract
1.0 lb. (0.45 kg) Pilsen malt
0.5 lbs. (0.23 kg) CaraPils® malt
3.7 AAU Saaz hop pellets (60 minutes)
(1.0 oz/28 g of 3.7% alpha acids)
4.1 AAU Tettnang hops (15 mins)
(1.0 oz./28 g of 4.1% alpha acids)
1.65 AAU Hersbrucker hops (15 mins)
(0.5 oz./14 g of 3.3% alpha acids)
1.65 AAU Hersbrucker hops (5 mins)
(0.5 oz./14 g at 3.30 alpha acids)
White Labs WLP029 (German Ale/Kölsch) yeast
0.75 cups corn sugar (for priming)

Step by Step

Place crushed grains in a steeping bag and add to one and a half gallons (5.7 L) of water warmed to 160 °F (71 °C). Let steep for 45 minutes between 152–157 °F (67–69 °C). Slowly rinse grain bag with one gallon (3.8 L) of 170 °F (77 °C) water into your boiling pot. Add more water to a total of 5.5 gallons (21 L) or whatever your pot will comfortably hold without boiling over.

Once water comes to boil, remove from heat and add your malt extracts. Bring back to boil. Use a hop bag for each hop addition. Add boiling hops. With fifteen minutes left in boil add the flavoring hops. With five minutes left in boil add the aroma hops. After 60 minutes total boil time, remove pot from heat and take out the three hop bags. Cool wort, transfer to a fermenter and aerate. Pitch yeast. Ferment at 64 °F (18 °C).

Michigan Summer Wheat Ale
Siciliano’s Market
Grand Rapids, Michigan

www.sicilianosmkt.com
(5 gallons/19 L, all-grain)
OG = 1.048 FG = 1.012
IBU = 29 SRM = 8 ABV = 4.7
Many Siciliano’s customers regularly request a recipe for a “Michigan” style wheat ale.

Ingredients

4.0 lbs. (1.8 kg) American wheat malt
3.0 lbs. (1.4 kg) American Pilsen malt
2.0 lbs. (0.9 kg) American Vienna malt
8 oz. (227 g) American crystal malt (10 °L)
8 oz. (227 g) American CaraPils® malt
4.25 AAU Mt. Hood hops (60 mins)
(1.0 oz./28 g of 4.25% alpha acids)
4.25 AAU Mt. Hood hops (20 mins)
(1 oz./28 g of 4.25% alpha acids)
1 oz. (28 g) Mt. Hood hops (5 mins)
1 tsp. Irish moss (15 mins)
1 tsp crushed coriander seed (5 mins)
Fermentis SafBrew S -33 yeast
0.75 cups corn sugar (for priming)

Step by Step

Mash at 152 °F (67 °C) in 1.15 quarts (1.1 L) of water per lb. (kg) of grain. Sparge and collect 7.0 gallons (26 L) for a 60-minute vigorous boil. Ferment at 70 °F (21 °C) to enhance yeast profile.

Michigan Summer Wheat Ale
Siciliano’s Market
Grand Rapids, Michigan

www.sicilianosmkt.com
(5 gallons/19 L, extract with grains)
OG = 1.054 FG = 1.013
IBU = 28 SRM = 4+ ABV = 5.2

Ingredients

5.5 lbs. (2.5 kg) Briess wheat dry malt extract
8 oz. (227 g) American CaraPils® malt
8 oz (227 g) American 10 L crystal malt
4.25 AAU Mt. Hood hops (60 mins)
(1.0 oz./28 g of 4.25% alpha acids)
4.25 AAU Mt. Hood hops (20 mins)
(1 oz./28 g of 4.25% alpha acids)
1 oz. (28 g) Mt. Hood hops (5 mins)
1 tsp. Irish moss (15 mins)
1 tsp crushed coriander seed (5 mins)
Fermentis SafBrew S – 33 yeast
0.75 cups corn sugar (for priming)

Step by Step

In a small pot, heat two gallons of water (7.6 L) to 160 °F (71 °C). In a steeping bag, add specialty grains and steep 20 minutes. Remove grain sock, add one gallon of water (3.8 L) and bring to a boil for 60 minutes. Add 3 lbs. (1.4 kg) dried malt extract (DME) at beginning of boil and hops as indicated. Add rest of DME last 20 minutes of the boil, additives as indicated. Rapidly chill wort after boil. Ferment at 70 °F (21 °C) to enhance yeast profile.

Grande Mexican Lager
William’s Brewing
San Leandro, California

www.williamsbrewing.com
(5 Gallons/19 L, all-grain)
OG = 1.071 FG = 1.018
IBU = 36 SRM = 6 ABV = 6.9%
“Grande” was designed by Randy Guerrero, an employee of William’s Brewing in San Leandro, California to accompany the setting summer sun.

Ingredients

13.15 lbs. (6.1 kg) U.S. two-row pale malt
1.25 lbs. (0.6 kg) flaked corn
0.5 lb. (.23 kg) CaraPils® malt
4.5 AAU Hallertauer hops (55 mins)
(1.0 oz./28 g of 4.5% alpha acids)
6 AAU Saaz hops (30 mins)
(1.5 oz./43 g of 4% alpha acids)
4 AAU Saaz hops (10 mins)
(1.0 oz./28 g of 4% AAU)
Wyeast 2042 (Danish Lager) yeast
0.75 cups corn sugar (for priming)

Step by Step

Boil time is 60 minutes. Ferment for 14 days at 50 °F (10 °C), then transfer and lager for 4 weeks at 40 °F (4.4 °C).

Extract option

Substitute 10 lbs. (4.5 kg) William’s American Light liquid malt extract.

95 in the Shade
William’s Brewing
San Leandro, California

www.williamsbrewing.com
(5 gallons/19 L, extract only)
OG = 1.040 FG = 1.010
IBU = 20 SRM = 4+ ABV = 3.8%
This light ale is designed to quench the thirst on the hottest of days.

Ingredients

6 lbs. (2.7 kg) William’s German Pilsner malt extract
4.5 AAU Hallertau hops (55 mins)
(1.0 oz./28 g of 4.5% alpha acids)
4.5 AAU Hallertau hops (5 mins)
(1 oz./28.3 g of 4.5% alpha acids)
Wyeast 1187 (Ringwood Ale) yeast
0.75 cups corn sugar (for priming)

Step by Step

Ferment for 14 days at 68 °F (20 °C).

All-grain option

Substitute 8 lbs. (3.6 kg) German Moravian 2-row malt and 0.5 lb. (0.23 kg) German Vienna malt.

Rye Pale Ale
Bader Beer & Wine Supply & Bader Winery
Vancouver, Washington

www.baderbrewing.com
(5 gallons/19 L, extract with grains)
OG = 1.050 FG = 1.013
IBU = 58 SRM = 10 ABV = 4.9%
The dry, crisp flavor of rye malt and relatively high IBUs make this beer that quite refreshing.

Ingredients

3.3 lbs. (1.5 kg) Coopers Light liquid malt extract
2.0 lbs. (0.9 kg) Coopers Light dried malt extract
1.0 lb. (0.45 kg) rye malt
1.0 lb. (0.45 kg) Munich malt (10 °L)
0.5 lb. (0.23 kg) Victory malt
6.0 oz. (170 g) honey malt
10.5 AAU Magnum hops (60 mins)
(0.75 oz./21 g of 14% alpha acids)
3.75 AAU Fuggle hops (30 mins)
(0.75 oz./21 g of 5% alpha acids)
2.5 AAU Kent Golding hops (20 mins)
(0.5 oz./14 g of 5% alpha acids)
2.5 AAU Kent Golding hops (10 mins)
(0.5 oz./14 g of 5% alpha acids)
1.0 oz. (28 g) Fuggle hops (0 mins)
2.0 oz. (57 g) Amarillo hops (dry hop)
1.0 tsp. Irish moss (15 mins)
White Labs WLP051 (California Ale V) or
Wyeast 1332 (Northwest Ale) yeast
0.75 cups corn sugar (for priming)

Step by Step

Steep crushed malted grain in 2 gallons (7.6 L) of 150 °F (66 °C) water for 30 minutes. Remove the grains, then bring water to a boil. When boiling starts, stir in the malt syrup. Return to a boil, adding hops at times specified in ingredient list. Fill your sanitized carboy with 2 gallons (7.6 L) of cold water. Strain the hot wort into the carboy and top off to the 5.25-gallon (20-L) mark. Add yeast when beer is less than 78 °F (26 °C) and ferment. Add the dry hops when the beer is done fermenting. Remove the dry hops after about four days. Bottle your beer, age for 2–3 weeks and enjoy!

Mo’s Summer Ale
Great Fermentations
Indianapolis, Indiana

www.greatfermentations.com
(5 gallons/19 L, all-grain)
OG = 1.055 FG = 1.014
IBU = 24 SRM = 5+ ABV = 5.4%

Ingredients

10 lbs. (4.5 kg) 2-row pale malt
0.25 lb. (0.11 kg) CaraPils® malt
0.25 lb. (0.11 kg) wheat malt
1.0 lb. (0.45 kg) flaked rice
4.5 AAU Hallertau hops (60 mins)
(1.0 oz./28 g of 4.5% alpha acids)
2.25 AAU Liberty hops (30 mins)
(0.5 oz./14 g of 4.5% alpha acids)
2 AAU crystal hops (5 mins)
(0.5 oz./14 g of 4% alpha acids)
0.5 oz (14 g) lemongrass
0.5 oz (14 g) lavender
0.5 oz. (14 g) chamomile
Wyeast 1332 (Northwest Ale) yeast
0.75 cups corn sugar (for priming)

Step by Step

Mash at 152 °F (67 °C) for 60 minutes. Add lemongrass, lavender and chamomile to the secondary fermentation.

Extract option

Substitute 6.4 lbs. (2.9 kg) dry malt extract for 10 lbs. two-row pale malt.

Apricot Harvest Wit
Ben’s Homebrew
Tarentum, Pennsylvania

www.benshomebrew.com
(5 gallons/19 L, extract)
OG = 1.054 FG = 1.014
IBU = 30 SRM = 3+ ABV = 5.2%
This is a light, crisp and wonderfully delicious beer Ben Knoerdel made for his wife who doesn’t like hoppy beer.

Ingredients

6 lbs. (2.7 kg) Briess Bavarian Wheat dried malt extract
8 AAU Saaz hops (45 mins) (2 oz./57 g of 4% alpha acids)
2 tsp. crushed coriander
0.5 oz (14 g) bitter orange peel
1 can Oregon apricot fruit puree
White Labs WLP400 (Belgian Wit Ale) yeast

Step by Step

Add 2.5 gallons (9.5 L) of cool water to your kettle and add the wheat malt extract. Bring to a boil and add 2 oz. (57 g) of Saaz hops. Boil for 45 minutes and add crushed coriander and bitter orange peel. Boil for 15 minutes. Cool wort and siphon to fermenter. Top up to five gallons (19 L), aerate and pitch yeast. Wait seven days then transfer to secondary and the can of Oregon apricot fruit puree. Wait five to seven days and bottle.

All-grain option

Replace DME with 6.0 lbs (2.7 kg) Briess two-row malt and 3.75 lbs. (1.7 kg) wheat malt. Mash with 3.0 gallons (11 L) of water at 152 °F (67 °C) for 60 minutes. Batch sparge with 4.8 gallons (18 L) of water and collect a total of 6.5 gallons (25 L) of wort.

California Common Shoreline Steamer
The Cellar Homebrew
Seattle, Washington

www.cellar-homebrew.com
(5 gallons/19 L, extract with grains)
OG = 1.072 FG = 1.018
IBU = 74 SRM = 16 ABV = 7.0%

Ingredients

6.0 lbs. (2.7 kg) Briess light liquid malt extract
3.0 lbs. (1.4 kg) Briess light dried malt extract
0.75 lb. (.34 kg) English crystal malt (70–80 °L)
0.5 lb. (0.23) German light crystal malt
6 AAU Cascade hops (60 mins)
(1.0 oz./28 g of 6% alpha acids)
12 AAU Chinook hops (60 mins)
(1.0 oz./28 g of 12% alpha acids)
1 oz. (28 g) Cascade hops (5 mins)
1 oz. (28 g) Chinook hops (5 mins)
Cooper’s dried or Wyeast 2112 (California Lager) yeast
0.75 cups corn sugar (for priming)

Step by Step

Place the crushed grains into two strainer bags. If using leaf hops, place the boiling and finishing hops in separate bags. Pellet hops need not be placed in bags, as they will not be strained out later. Pour 2.5 gallons (9.5 L) of water into the kettle. Add the grain bags to your kettle and bring the water almost to a boil. Remove the kettle from heat and let it sit for 10 minutes.

Carefully remove the grain bags and place them into a strainer over the kettle. Rinse the grain bags with one quart of hot water into the kettle and dispose of the spent grains. Add the malt extract to the kettle and stir until it is completely dissolved. Place the kettle back on the burner and bring it to a boil.

Once a vigorous boil has been achieved, add the boiling hops. Time the boil for one hour from this point. After 55 minutes of boiling, add the finishing hops. Let the boil continue for five minutes then remove the kettle from heat. Cover the kettle and let it cool for 20 minutes before continuing. If using leaf hops, carefully remove the hop bags from the kettle and place them in a strainer over the fermenter. Pour 2.5 gallons (9.5 L) of very cold water into the fermenter (pour this over any leaf hops to rinse them.) Add the contents of the kettle to the cold water in the fermenter. Top up the fermenter to 1 inch (2.5 cm) over the 5 gallon (19 L) mark with cold water.

All-grain option

Your grain bill is 11.5 lbs. (5.2 kg) US two-row malt and 0.75 lbs. (0.34 kg) English crystal malt (70–80 °L).

Garden Wedding Cream Ale
The Beverage People
Santa Rosa, California

www.thebeveragepeople.com
(5 gallons, 19 L, partial mash)
OG = 1.061 FG = 1.015
IBU = 25 SRM = 5 ABV = 5.9%

Ingredients

5 lbs. (2.3 kg) Briess Light dried malt extract
1.0 lb. (0.45 kg) 6-row pale malt
0.5 lb. (0.23 kg) CaraPils® malt
1.0 lb. (0.45) flaked maize (corn)
1.0 lb. (0.45) dried rice extract
1/3 tsp. gypsum
1/8 tsp. calcium chloride
1 tsp. Irish moss
3.8 AAU Perle hop pellets (60 mins)
(0.5 oz./14 g of 7.5% alpha acids)
4 AAU Hallertau hops (30 mins)
(1.0 oz./28 g of 4% alpha acids)
Wyeast 1056 (American Ale) or
White Labs WLP002 (English Ale) yeast
0.75 cups corn sugar (for priming)

Step by Step

Mash grains, except CaraPils®, including flaked maize and rice extract, together at 150 °F (66 °C) for 60 minutes. Add CaraPils® for last 15 or 20 minutes of mash. Bring to a boil, adding hops as indicated above. Warm or cool fermentation, depending on desired fruitiness. Cold conditioning optional.

All-grain option

Your grain bill is 5.0 lbs. (2.3 kg) two-row malt, 2.0 lbs. (0.91 kg) six-row malt, 0.5 lb. (0.23 kg) CaraPils® malt, 1.0 lb. (0.45 kg) flaked maize (corn), 1.0 lb. (0.45 kg) dried rice extract. Mash grains, except CaraPils®, including flaked maize and rice extract, together at 150 °F (66 °C). for 60 minutes. Add CaraPils® for last 15 or 20 minutes of mash. Use a 90-minute boil, adding hops as indicated above. Warm or cool fermentation, depending on desired fruitiness. Cold conditioning optional.

Good Brewer Hefeweizen
The Good Brewer
Livermore, California

www.goodbrewer.com
(5 gallons/19 L, extract with grains)
OG = 1.061 FG = 1.015
IBU = 16 SRM = 5+ ABV = 5.9%
Although “bigger” than BJCP guidelines would suggest, this hefe’s extra kick is eased by crystal hops and Weihenstephan yeast.

Ingredients

6 lbs. (2.7 kg) Briess wheat dried malt extract
12 oz. (.34 g) wheat malt
4.0 oz. (113 g) crystal malt (10 °L)
4.0 oz. (113 g) CaraPils® malt
4.0 oz. (113 g) flaked wheat
3.0 AAU crystal hops (60 mins)
(1.0 oz./28g of 3% alpha acids)
2.25 AAU crystal hops (20 mins)
(0.75 oz./21 g of 3% alpha acids)
1 oz. (28 g) Czech Saaz pellets (0 mins)
2 tsp. Irish moss
1⁄2 C. maltodextrin
2 tsp. citric acid or fresh lemon or orange
Wyeast 3068 (Weihenstephan Weizen) yeast
0.75 cups corn sugar (for priming)
1.0 oz. (28 g) heading powder
(optional for extra head retention)

Step by Step

Place all grains in a grain bag in the boil kettle. Water should be at 150–155 °F (66–68 °C). Turn off heat and steep for 30 minutes. Remove grains from kettle and slowly add wheat drid malt extract (DME) to kettle while stirring. Once DME is dissolved, return kettle to heat and bring to a boil.

Make first hop addition at beginning of boil. Total boil time is 60 minutes. With 20 minutes left, add the second crystal hops, two tsp. Irish moss, 1⁄2 C. maltodextrin and 2 tsp citric acid or fresh lemon or orange.

Make final hop addition at the end of the boil and turn off the heat. Cool wort to 70–75 °F (21–24 °C), pitch yeast and aerate well. Consider using a blow off tube as this is a pretty aggressive fermenter.

Ferment one to two weeks and rack off into secondary for an additional week. At bottling time, use 2/3 cup corn sugar, and 1 oz. (28 g) of heading powder if you want some extra head retention. Condition for three weeks and enjoy!

All-grain option

Your grain bill is 7.5 lbs. (3.4 kg) wheat malt, 3.5 lbs. (1.6 kg) Pilsner two-row malt, 0.5 lbs. (0.23 kg) flaked wheat and 0.375 lbs. (0.17 kg) crystal malt (10 °L). Mash water volume is 3.5 gallons (13 L). Mash temperature: 145-150 °F (63-66 °C), mash for 60 minutes, ensure starch has been converted.

Sparge with hot water at 170 °F (77 °C) and collect 5.5 gallons (21 L) of wort. Boil for 60 minutes, adding hops at times indicated in ingredients. Cool wort, transfer to fermenter and pitch yeast.

Ferment for one to two weeks and rack to the secondary for a week. Bottle and prime with corn sugar.

Redhead CPA (Cherry Pale Ale)
Homebrew Pro Shoppe, Inc.
Olathe, Kansas

www.brewcat.com
(5 gallons, 19 L, extract with grains)
OG = 1.046 FG = 1.011
IBU = 21 SRM = 21 ABV = 4.4%
Many of our customers are looking for a “new brew” that’s a bit different . . . and it turns out that our fruit ale has become quite popular.

Ingredients

6.6 lb. (3.0 kg) Briess Golden light liquid malt extract
8.0 oz. (0.23 kg) crystal malt (60 °L)
4.5 AAU Hallertau hops (bittering)
(1.0 oz./28 g of 4.5% alpha acids)
6 AAU Cascade hops (finishing)
(1.0 oz./28 g of 6% alpha acids)
4.0 oz. (113 g) cherry flavor extract (3 lbs./1.4 g of cherry
fruit puree can be substituted for a fruitier finish)
Muntons Ale yeast
5.0 oz. (142 g) priming sugar

Step by Step

Pour two gallons (7.6 L) of clean water into a 4-gallon (15-L) or larger pot. Pour crushed grains into the cloth bag and tie the end into a knot to close it. Place the grain filled bag into the brew pot water and heat to approximately 160–170 °F (71–77 °C). Remove the grain bag and allow it to drain into the brew pot without squeezing and discard.

Heat the brew pot water to boiling. Remove kettle from heat. Add the malt extract syrup. Stir well and return to heat. Stir constantly until it returns to a boil. Add bittering hops. Do not use the kettle lid. Boil for 55 minutes, stirring occasionally, then add finishing hops. Boil for an additional five minutes (total boiling time is 60 minutes). You will add the flavor extract to taste just prior to bottling (add optional puree to the primary fermentation). Cool the wort rapidly to 70 °F (21 °C). Pour the brewpot contents into a sanitized 6.5-gallon (25-L) food grade plastic fermenter. With the cooled wort in the plastic fermenter, add 70 °F (21 °C) water until the level reaches the 5-gallon (19-L) mark on the bucket. Sprinkle the contents of the yeast packet on top of the wort and stir well. Place the fermenter in a 68–72 °F (20–22 °C) environment.


Bee Hive Blonde Ale
The Winemaker Shop
Fort Worth, Texas

www.winemakershop.com
(5 gallons/19 L, extract with grains)
OG = 1.055 FG = 1.014
IBU = 23 SRM = 7+ ABV = 5.3%
This is one of our custom store kits that is very popular in the summertime. It is kind of a cross between an American Pale Ale and a Blonde Ale. The Summit hops at the end of the boil gives the beer a very pleasant citrus aroma.

Ingredients

6.0 lbs. (2.7 kg) Briess Pilsen light liquid malt extract
0.5 lbs. (.23 kg) honey malt
2.0 lbs. (0.9 kg) honey
4.1 AAU Mt. Hood hops (60 mins)
(0.75 oz./21 g at 5.5% alpha acids)
4.5 AAU Summit hops (15 mins)
(0.25 oz./7 g at 18% alpha acids)
1.0 oz. (28 g) Summit hops (0 mins)
White Labs WLP051 (California Ale V) yeast
1 Whirlfloc tablet or 1 tsp Irish moss
5 oz. (142 g) corn sugar (for priming)

Step by Step

Add 2 gallons (7.6 L) filtered water to boiling pot. Add grain bag to water and heat water to 155–160 °F (68–71 °C). Let rest for 30 minutes. Remove grain bag and add extracts and honey. Stir extract until completely dissolved, then add filtered water to make 6.5 gallons (25 L).

Heat wort to boiling, then add Mt. Hood hops. Boil for 45 minutes. Add Whirlfloc tablet or Irish moss. Add first addition of Summit hops. Boil 15 more minutes, add second edition of Summit hops and turn off heat.

Remove from heat, stir for several minutes (this will cause the solids to settle in the middle of the pot). Cool wort down to 75 °F (24 °C) and transfer to fermenter. Aereate wort, then add yeast. Ferment until final gravity (FG) is less then 1.010. Mix corn sugar with 1 cup water, bring to boil, and then cool to room temperature. Transfer beer to bottling bucket, add corn sugar solution. Bottle condition for at least two weeks.

South Hills Brewing Supply Blonde Ale
Pittsburgh, Pennsylvania

www.southhillsbrewing.com
(5 gallons/19 L, extract with grains)
OG = 1.042 FG = 1.011
IBU = 7 SRM = 3+ ABV = 4.1%

Ingredients

3.0 lb. (1.4 kg) extra light dried malt extract
1.0 lb. (0.45 kg) rice syrup solids
1.0 lb. (0.45 kg) light honey
1.75 AAU Mt. Hood hops (30 mins)
(0.3 oz./8.5 g of 5.5% alpha acids)
2.75 AAU Mt. Hood hops (0 mins)
(0.5 oz./14 g of 5.5% alpha acids)
1 tsp. yeast nutrient
1 Whirlfloc tablet
White Labs WLP029 (German Ale/Kölsch) yeast

Step by Step

Add bittering hops to 1.5 gallons (5.7 L) of water, bring to a boil for 30 minutes and remove from heat. Add malt and rice extracts and stir until thoroughly dissolved. Bring to a light simmer and maintain for 15 minutes.

Add one teaspoon of yeast nutrient and the Whirlfloc tablet (this aids in clarity) along with the finishing hops and honey. Continue simmering for another 10 minutes. Cool with the aid of a wort chiller to a temperature of 70–80 °F (21–27 °C).

Add to plastic fermenter with 3 gallons (11 L) of room temperature water. Alternatively, cover pot and chill in an ice water bath for 15–20 minutes. Add to fermenter and top up with 3 gallons (11 L) of cold water. Pitch yeast and ferment for a week to ten days. Transfer to a glass carboy and ferment until completion. Prime, bottle, and age for three weeks or more.

Kepler’s Kölsch
Brew Your Own magazine

(5 gallons/19 L, countertop partial mash)
OG = 1.047 FG = 1.009
IBU = 22 SRM = 6 ABV = 4.9%
Kölsch is a tricky beer style to pull off. Some would say that stovetop extract brewers shouldn’t even think about trying it. Not us. We know that if you take a scientific approach you can do it. However, you need to read these instructions carefully before you brew and follow them exactly.

Ingredients

3.0 lbs. (1.4 kg) Pilsner malt
0.5 lbs. (0.23 kg) Vienna malt
0.5 lbs. (0.23 kg) wheat malt
1.0 lb. (0.45 kg) Muntons Light dried malt extract
2 lb. 13 oz. (1.3 kg) Muntons Light liquid
malt extract (late addition)
1⁄4 tsp calcium chloride (60 mins)
1⁄8 tsp yeast nutrients (15 mins)
5.5 AAU Tettnang hops (60 mins)
(1.2 oz./35 g of 4.5% alpha acids)
0.25 oz. (7.1 g) Hallertau Hersbrücker hops (15 mins)
Wyeast 2565 (Kölsch) or White Labs WLP029 (German Ale
/Kölsch) yeast (3 qt./

3 L yeast starter @ SG 1.035)
1 cup corn sugar (for priming)

Step by Step

In a clean bucket, combine 6.0 gallons (23 L) of very soft (or distilled) water with a teaspoon of calcium chloride and a teaspoon of gypsum (calcium sulfate). Add a Campden tablet (for removal of chloramines), cover loosely and let sit overnight. This is your brewing liquor. Place grain bag with crushed grains in a 2-gallon (7.6-L) beverage cooler. Heat 5.5 qts. (5.2 L) of brewing liquor to 163 °F (73 °C) and stir this into grains. Mash grains, starting at 152 °F (67 °C), for 30 minutes.

While mash is resting, stir dried malt extract into 1.0 gallon (3.8 L) of brewing liquor in your brewpot and heat to 148 °F (64 °C). Also heat 5.5 qts. (5.2 L) of brewing liquor (for sparge water) to 180 °F (82 °C) in a separate pot. Run off first wort from cooler and pour into brew pot. Continue to hold the temperature at 148 °F (64 °C). Add sparge water to cooler, rest 5 minutes then run off second wort. Add the second wort to your brewpot and hold at 148 °F (64 °C) for another 10 minutes. (The enzymes from the partial mash wort will continue to work on any remaining degradable carbohydrates from the grain and malt extract, leading to a more fermentable wort.) Add about a half-gallon (1.9 L) of your brewing liquor to your sparge water pot and bring it to a boil. Add calcium chloride and bring wort to a boil. Once you see the hot break form, add hops and boil for 60 minutes. Every 10 minutes, top up the boil to its original volume (around 2.5 gallons/9.5 L) with boiling water. (This will help minimize wort darkening by keeping the wort from getting too thick. If you can boil more than 2.5 gallons/9.5 L vigorously, do so.) With 15 minutes left in the boil, add the final dose of hops and yeast nutrients. At the end of the boil, stir in liquid malt extract and let wort steep (with lid on) for 15 minutes before you begin cooling. Cool wort until outside of brewpot is cool to the touch. Combine with cool brewing liquor in your fermenter to make 5 gallons (19 L) of wort at 65 °F (18 °C). Aerate well and pitch yeast sediment from yeast starter. (Note: If don’t make a starter, pitch two — or better yet three — packs of liquid yeast.) Ferment at 65 °F (18 °C), then rack to secondary and cold condition at 40 °F (4.4 °C) for three weeks or until beer falls clear. Bottle with corn sugar or keg and carbonate to 2.4 volumes of CO2. Serve in a Kölsch glass (stange), if you have one.


Find Similar Hops

Many hop varieties share characteristics. However, some of these qualities — such as alpha-acids, oil content, and flavors — are not similar enough you probably shouldn't use them interchangeably. Find data-driven substitutions for your favorite hops with this tool. Learn more.

Choose the hop you want to replace:

Please choose a hop first.

Manually Chosen

Combination

Data Driven Method

Aroma

Combined

Bittering

How to Use

After choosing your hop in the dropdown, you will be presented with four lists of hops. The first will be any manually-chosen replacements if your hop has any. The other lists will be from our calculations that are powered by over 70 different values for over 250 total hops. While specific hops may be either aroma, bittering or dual-purpose, we've decided to give you as much information as possible to make your decision on. The percentage to the right of the lists shows you how "similar" that hop is to your chosen one. While high-nineties are usually all good, we ususally want to look for hops that are at least 98% similar for replacement.

Values Compared

We used over 70 different values to help identify the best replacement hops on the market today. These are just some of the values we used to help us in our calculations.

  • Alpha Acids: Average, Minimum, Maximum
  • Beta Acids: Average, Minimum, Maximum
  • Cohumulone % of Alpha: Average, Minimum, Maximum
  • Total Oil Content (mL/100g): Average, Minimum, Maximum
  • Average Essential Oil Content Average %: Myrcene, Humulone, Carphyllene and Farsense
  • Purpose: Aroma = 1, Dual = 2, Bittering = 3
  • Country of Origin: Each country was given a tier number to help group countries like New Zealand and Australia together.
  • Aroma Tags: Popular tags were each given a number.
  • Aroma Radar Chart Scores: Citrus, Tropical Fruit, Stone Fruit, Berry, Grassy, Herbal, Spicy, Pine, Floral

Beer Maverick is a website built for and by avid homebrewers and craft beer drinkers. We aim to provide in-depth brewing information for everyone from beginners to experts.


Fact check: No, President Joe Biden has not cooked up any mandates on red meat consumption

FILE - In this Sept. 21, 2019, file photo when former Vice President Joe Biden was running for president, Biden works the grill during the Polk County Democrats Steak Fry in Des Moines, Iowa. AP Photo/Charlie Neibergall

President Joe Biden’s critics are having a cow over a false narrative that his administration is cooking up plans to limit Americans’ red meat consumption.

The beef over the fabricated meat mandates began last week after The Daily Mail — a British tabloid known for unreliability — published an article that misleadingly linked Biden’s goal of cutting greenhouse gas emissions in half by 2030 with a University of Michigan study that examined how reducing red meat consumption could cut diet-related emissions.

Biden’s team plans to work with agencies across the federal government to address emissions, with a climate task force expected to release sector-by-sector recommendations later this year. Taking a page from the Green New Deal, which targets lower emissions and environmental justice, Biden’s recent $2 trillion jobs plan calls for investments of billions of dollars in green infrastructure, renewable energy, sustainability in homes and buildings, and ramped up electrification of municipal fleets just as automakers are increasing production of zero-carbon vehicles.

The Daily Mail article suggested that Biden’s emissions-reduction plan — which has not even been released yet — may dictate what Americans drive or grill, or how they heat their homes. In fact, no one in the Biden administration has called for red meat consumption limits or forcing every American to buy an electric car or electric heat pump.

But in short order, false claims and misleading memes suggesting that Biden wanted to limit Americans to a single Big Mac per month spread like a grease fire among far-right outlets, Biden critics, Fox News pundits and even lawmakers on Capitol Hill.

Fox News recently showed a graphic of a double cheeseburger and described, falsely, “Biden’s climate requirements” as a maximum of 4 pounds of beef per year one burger a month and cutting 90% of red meat from one’s diet. Fox News improperly cited the Department of Agriculture and the University of Michigan study, but the real source, according to several fact checkers, was the misleading story from The Daily Mail.

Donald Trump Jr., the former president’s son, posted the Fox News graphic for his millions of followers on social media. “I’m pretty sure I ate 4 pounds of red meat yesterday,” he said. “That’s going to be a hard NO from me,” he added, referencing the imaginary requirements.

“Martin Heller, one of the authors of the not-about-Biden study all of this nonsense is misusing, told me today, ‘I, admittedly, have no idea what Biden’s plan has to say about our diets,’” CNN fact-checker Daniel Dale wrote on Sunday.

Senate Majority Leader Chuck Schumer, a Democrat of New York, poked fun at the controversy on Sunday night.

“Excited to be watching the Oscars with an ice cold plant-based beer,” Schumer said. “Thanks Joe Biden.”

Excited to be watching the Oscars with an ice cold plant-based beer.

Without mentioning him by name, Schumer’s tweet took a jab at Fox News pundit and former White House advisor Larry Kudlow, who had previously condemned Biden’s emissions and climate goals, characterizing the progressive environmental movement as “ideological zealots” forcing “plant-based beer” and “grilled Brussels sprouts” on Americans’ beloved Fourth of July.

Beer has been made for thousands of years using water and plant-based ingredients such as barley and hops. Samuel Adams Boston Lager, for instance, is made simply with water, malt, hops and yeast sometimes, “to add complexity” to other brews, even more plant-based products are thrown into the recipe, including oranges, cherries, lemons, rose hips and vanilla.

Dale on Sunday morning said, “this stuff is completely imaginary. Biden has not proposed any limit on Americans’ meat consumption.”

A White House spokesperson did not immediately respond to a request for comment on Monday. Dale reported that Mike Gwin, White House rapid response director, posted a photo of then-candidate Biden grilling at an Iowa steak fry in 2019.

While agriculture reforms may be part of some recommendations from the climate team, at no point has the Biden White House called for any consumption limits to red meat — or any meat, or any food, for that matter.

A White House fact sheet on the new goals does not mention meat consumption limits or any federal mandates on electric vehicle or heat pump purchases.

Again, this is absolute nonsense based on nothing at all Biden did or said. But in certain circles, no explanation is needed even just 2.5 days after the lie was introduced into the right-wing ecosystem. (Or re-introduced, given that similar claims have been circulated before.) pic.twitter.com/hN21weKcCT

&mdash Daniel Dale (@ddale8) April 25, 2021

The president’s climate goals, and Sen. Ed Markey’s and Rep. Alexandria Ocasio-Cortez’s Green New Deal, reintroduced last week, have frequently been lambasted with claims that have no basis in fact.

In February, when frigid weather in Texas froze up equipment and caused failures with a range of power sources, Gov. Greg Abbott and talk show hosts like Tucker Carlson singled out renewable energy and The Green New Deal — which has not been implemented anywhere — as the key culprit for blackouts. But according to the state’s grid operator, the Electric Reliability Council of Texas, failures with natural gas, coal and nuclear generators accounted for almost double the outages sparked by frozen solar panels and wind turbines.

Social media users responded with mockery, blaming the Green New Deal for everything from “gout” to “Jar Jar Binks in the [Star Wars] prequels.”


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Hop Bines

Hops commonly refers to both the flowers that develop (called cones) and the bine itself, Humulus lupulus. That’s right – the common hop is a bine not a vine. Unlike vines that use tendrils and other means to climb, hops bines climb with the help of stiff hairs along their stems. Hops don’t take up much space, but they thrive when they can grow vertically upward (sometimes over 20 feet tall!) often with the help of a simple hops trellis. Plant in a well-drained location – or mound well above poorly draining, compact soils – and watch these vigorous plants grow. Hops flowers are traditionally used as an herbal remedy and as a main ingredient in beer for their flavor and bittering qualities. With the rising interest in making homebrews, there is no better time to grow your own hop plants.

Hardiness Zone

Enter your zip code to find your hardiness zone and to see which trees and plants are compatible with your area.


Popular among craft brewers. Attractive bines are moderately vigorous. Dark-green cones are medium-sized, elongated, and compact. High yields. Used in brewing for distinct, medium-strength herbal aroma as well as bittering qualities. Low alpha acids with a spicy, citrus-like flavor. Bines require a support system — train to grow on a fence or hops trellis. Originates from Oregon State University in 1956, introduced in the 1970s. Named for the Cascade Mountain range. Ripens in August.

125% Survival Guarantee!

Since 1816, Stark Bro’s has promised to provide customers with the very best fruit trees and plants. It’s just that simple. If your trees or plants do not survive, please let us know within one year of delivery. We will issue a one-time merchandise credit to your account equaling 125% of the original product purchase price. Read more about our warranty policy.


Watch the video: Brilliant idea. How to grow Onions u0026 Garlic in Styrofoam Box for beginners


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