Fresh Hops

New hop products turn up the volume while making “fresh” a year-round flavor.

From growing down to Rising Hope, here are some recent news and announcements from around the industry.

Fresh-hopped beers are becoming an increasingly viable option for breweries located far from harvest. Here are lessons from some wet-hop veterans on using the fresh, the green, and the unkilned.

New hop-derived products for aroma and flavor are appearing faster than brewers can learn how best to use them. Stan Hieronymus is here with a primer.

Collaborators on a storage-and-shipping experiment report that a special produce container preserved fresh, unprocessed hops for six weeks—and it may work for longer.