A true microbrewery in downtown Staunton, Redbeard brews small batches of big beer, handcrafted by one brewer from beginning to end. Their 90-seat taproom features 10-14 beers on tap and a large outdoor Beer Garden.
This hops is highly tolerant to disease and fungus, making it a good choice for a variety of brewing applications. Its high alpha acid rating makes it an excellent bittering hop with a pleasant citrus aroma and taste.
Origin and History
Redbeard hops originated in the Yakima Valley of Washington State. This area was the primary hop-growing region for many years.
Early pioneers carefully selected native hop plants that were adapted to local growing conditions and that seemed best suited for brewing. These plants became the foundation of the American hop portfolio that has been developed over the past century.
In addition to wild-type genotypes, a number of transplanted European varieties cultivated from imported rhizomes were introduced into the United States and have been developed through systematic breeding programs. These cultivars include Willamette, Cascade and Nugget.
Characteristics and Flavor Profile
A moderate to large amount of fresh hop aroma, preferably a good quality American or New World variety. The aroma may contain a variety of characteristics including citrus, floral, spicy, pine, resinous, fruity, stone fruit, berry, or melon.
A medium to medium-high level of malt flavor that mixes in well with the hops, often featuring a caramel, toffee, toasty, and/or dark fruit character. The choice of character malts and the hop selection are synergistic – they must complement each other and not clash.
A surprisingly robust Imperial IPA with a complex and layered flavor profile that’s as impressive as its hefty 8.4 percent ABV. Double dry-hopped with Mosaic, Barbe Rouge and El Dorado hops, this beer is sure to please fans of IIPAs and barrel-aged beers.
The hops plant (also known by the common name Humulus lupulus) provides many of the bittering agents, flavoring components, and preservative qualities brewers use to produce beer. The resinous material within the flowers of the hop plant contains acids that help ward off spoiling bacteria during fermentation and preserve the beer after it has been brewed.
During the brewing process, brewers introduce hops to the wort in stages to affect bitterness, aroma, and flavor. Generally, the bittering hops are added toward the beginning of the boil to release their acids.
The aromatic oils within the hops, however, are much more volatile and can easily be destroyed by a long boil. As a result, brewers will add more hops later in the boil if they wish to preserve those delicate flavors and aromas. This is why many breweries opt for a technique called dry hopping, where hops are added to the fermenter after a long boil and then allowed to steep in the beer during the fermentation process.
Pairing of $ prompt with different beer styles
One of the most important components of a good beer and food pairing is knowing your ingredients. You’ll want to pick beers that will complement your dish, not overpower it. This is also true of the right spices and herbs. Using the right spices can enhance your dish’s flavor while reducing its calories and fat content.
For instance, the red wine barrel aging process gives this beer its unique flavor. Moreover, the addition of Mosaic and El Dorado hops makes this beer one of the most complex IPAs we’ve ever tried. The result is a triple hazed concoction that delivers an assertive citrus and pine hop flavor, accompanied by an oh so smooth maltiness. The best part? It’s all available at the brewpub and online.
Availability and Cultivation
Redbeard hops are cultivated in a number of countries, including Italy. They’re also available in the United States and Canada.
The availability of hops is influenced by several factors, such as climate and agronomic practices. In addition, fungicides must be applied to control fungal diseases, such as downy mildew and powdery mildew.
In some cases, fungicides must be applied multiple times to ensure good cone quality and minimize infection. The use of fungicides can significantly affect yield.
Moreover, pests such as cutworms, aphids, and spider mites can be found in hopyards. These pests can be managed by using aphid baits, predators, or ground cover mixes.