Happy Hour: 4pm - 7pm, M-F

Hopped up brews and why they are popular

Our Journey

With Spring on its way in, hopped up brews are starting to take a bigger piece of the spotlight among the craft beer community.  While those who love porters, stouts, and such styles are sitting back and hoarding their beloved brews, the Hopaholics are cheering, because their favorites are starting to pop up more often.  We love all kinds of craft brews, so we’re happy to see this as well.  Why?  Because it means we have the chance to try some really great brews that have languished for the majority of the colder months.

What kinds of hopped up brews are there?

You’ll hear a lot of different terms tossed around when it comes to hops used in creating craft beer.  Terms such as wet hopped, dry hopped, hop oil, double IPA, and more are used in conjunction with these brews and each has its own meaning.  This may seem confusing if you are new to craft beer, but for those who’ve been around a while, the terms seem to explain themselves with no issue.  We’ve provided a basic explanation of each term for you below to help you out.

  • Wet hopped – Wet hopped brews refer to wet hops being used in the brewing process.  While you may be thinking that hops is automatically wet when it is added to the process, this is not what wet hopped means.  Wet hops are hops that are not dried before shipment.  These literally wet hops are added to the brewing process, creating a stronger aroma and flavor than their already dried cousins.
  • Dry hopped – This term refers to the dried hops that are sometimes added late in the brewing process.  This practice adds a big boost of hoppy flavor and aroma to the brew, as well as a hefty dose of bitterness that many have come to expect from a hoppy beer.
  • Hop oil – This relatively new practice involves steam distilling hops to extract the oil, which is later added to the brewing process.  It adds an even greater amount of aroma and flavor than either wet or dry hops and brewers are beginning to play around with this alternative.

Now that you have a general breakdown of what each terms means, let’s explore why these brews have become so popular over the past few years.

Hopped up brews offer a wider variety to choose from for the Hopaholics

Many brewers have taken to adding different infusions into their brews.  This includes fruit, vegetables, sweeteners, and a variety of spices.  Often, when a large amount of additions are made, the hoppy flavor and aroma can be lost in a craft beer.  By using more judicious amounts of hops in their brews, brew masters are able to preserve the hoppy taste and aroma that Hopaholics love, while still creating a new and flavorful brew.  This allows those who really love hop-filled craft beer to enjoy greater variety in their selections.

In addition, there are a huge variety of stouts, porters, and the like on the market.  Heavy hopped up beers were not really a popular item for a very long time and those who loved hoppy brews sat in the wings, waiting for brew masters to take notice of their desires.  They wanted brews that were filled with hops, overflowing even, which is what spawned brews such as the 60-minute IPA, Hop Hunter IPA, and more.  These brews began to fly off the shelves as hops lovers all over finally found what they were looking for.

Hopped up demands led to hopped up production

Upon realizing that there was such a demand for these brews, craft breweries all over dove into the vast pool of creativity and began producing brews with huge hop profiles in large quantity.  After all, if the community wants it, the community shall receive.  That is a great part of the craft brewing industry.  Creativity fills demand.  This has led to a hopping good time for those who love these brews and we all look forward to what the brew masters of the industry will come up with next.

Check back often for more news on the many types of brews being brought into the market.  Don’t hesitate to leave us a comment about some of the great brews you’ve found, as they just might become our next feature post!

-

Mar 16, 2017