Amber Ale, Dry Hopping
by Jim Vondracek on 12/29/10
October 13, 2010
We've moved the amber ale from its primary fermentation carboy to a secondary carboy where we are using another process called 'dry hopping'. Dry hopping means adding whole leaf hops to the beer, letting them soak in the beer. This adds a brightness to the beer, adding hop aroma and flavor, without additional bitterness.
This amber ale is using an american hop variety called Cascade, which typically have a bright, clean, and flowery flavor and aroma with citrus overtones. These particular Cascade hops were grown on a new, small, family-operated organic hop farm in Colorado. Read more about it athttp://www.breworganic.com/AmericanCascadehops.aspx
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