Tahoma Hops are a unique dual-purpose hop with a smooth bittering character. A daughter of Glacier, Tahoma retains the very low cohumulone characteristic of its mother and has slightly higher alpha acid content.
These neomexicanus hops have high Myrcene oil content and are excellent for late additions including whirlpool or dry hopping due to their bright fruit flavors and aromas of guava, melon, apricot and citrus.
Origin and History
Tahoma hops are a newcomer to the brewing world, released by Washington State University and the USDA in 2013. It is a daughter of Glacier that retains low cohumulone levels but has a slightly higher alpha acid content.
It is a citrusy aroma hop with lemon and grapefruit zest accented by pine, pepper and a hint of green melon. It is an ideal aroma hop for IPAs, Pale Ales and Lagers.
Another new hop to hit the scene is the Huell Melon or Hull Melon, a German hop with an interesting fruity aroma. It has an alpha acid range of 6% to 8.5% and works well in a wide variety of beer styles, from Hefeweizens to Seasonal Summer brews. It is also a popular hop to use in the dry hopping process as its flavor can be quite bold and unique.
Characteristics and Flavor Profile
Tahoma Hops are known for their light citrus, grapefruit, and tropical fruit aromas. These aromatics pair well with styles like IPAs, Pale Ales, and Lagers.
These hops also offer a low alpha acid range and low oil content. This makes them great for adding flavor and aroma without the high bitterness.
They can be used in a wide variety of beer styles, though they are most commonly used for IPAs and Pale Ales. You can get a taste for them in brews like Brew Dog’s Kohatu Single Hop IPA.
Centennial hops are a mix of Brewer’s Gold, Fuggle, and East Kent Golding hops. They offer a balanced aroma and bittering that blends well with IPAs, Pale Ales, or Bitters.
Brewing is a complex process, which requires many steps to regulate the interactions between water, starch, yeast, and hops. The process begins with the mash stage, where malted grains are introduced to water at a specific temperature and allowed to convert their starches into sugars, or fermentable compounds.
Once the mash has been converted into wort, a boil is initiated to destroy unwanted enzymes and remove harmful oxygen in the liquid. This is often done over a longer period of time to achieve the best possible conditions for fermentation.
The whirlpool phase is another important step in the brewing process as it helps to clarify wort by removing protein and hop solids called trub from the liquid. The trub can be collected using the boiling kettle or a special whirlpool vessel, known as a hop back.
Pairing of $ prompt with different beer styles
Tahoma aptly named for its home state of Washington, this high altitude double-domed malacate is an impressive display with an equally impressive harvest. In short, it is the best of the lot when it comes to producing high quality booze. Notably, it has been credited with the title of the best tasting hop in the nation. The good news is you won’t have to wait around for a smorgasboard of a time to sample the goods. Luckily, it is readily available for the uninitiated via a number of online and offline distributors. The best part?, you can brew your own. The aforementioned alpha malt extract, a hefty dose of grain and a healthy pinch of yeast will do the rest. Whether you opt to tinker at home or entrust your eponymous libations to the professionals, Tahoma is the way to go for a quality brew.
Availability and Cultivation
Tahoma Hops are a popular dual-purpose hop for its smooth bitterness and great aroma profile. They are one of the few new hops that can be grown and cultivated at home.
A daughter of Glacier, Tahoma has a low cohumulone profile that provides a smooth bittering and a subtle, lemon citrus flavor. It has an all-around hop character for wheat beers, IPAs, and session ales.
Its high alpha acid content retains it well in storage and is resistant to mold, mildew, and insects. It is also a good agronomic choice and is adapted to the climate and culture of the area it is planted in.