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Fresh hops require even more coddling.
Fresh hops are the most obvious beery harvest (of which more later) but it's also the best time to enjoy smoked beers and another seasonal treat; pumpkin ale.
Fresh hops must be harvested within a few hours' drive of where they will be used in a brew, as they're delicate and don't freeze or ship well.
Fresh hops will also be a better source of polyphenol antioxidants, as the polyphenols will degrade over time.
Fresh-hop beer should be consumed within three months, and the sooner the better; the essence of fresh hops fades more quickly than that of dried hops.
If you buy fresh hops, keep them in the fridge and use them up quickly.
"If the beer gets too bitter, you start losing the nuances of the fresh hops".
So we have to introduce the fresh hops very gradually into the brewing process.
Brewers must use five to seven times more fresh hops than dried because drying concentrates flavors.
Mr. Harris sipped a glass of his 2009 Lupulin Fresh Hop Ale that was brewed using fresh Crystal hops, a variety with less assertive flavors.
This year, he sold fresh hops to the Ithaca Beer Company, Harpoon Brewery and Victory Brewing Company, all of which made batches of fresh-hop beer available at their breweries.
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