Alt Whiskeys Sample Chapter

Hopbursting Although dry hopping is great for getting more flavor and aroma, it changes the hop character in ways that may not be right for what you are trying to make. Dry hopping results in a more bitter, resinous, or grassy hop character which some people do not like. Boiling hops creates a more floral hoppy aroma.

Hopbursting or simply late hops additions is another technique used to maximize hoppiness. It’s really simple. The conventional wisdom in brewing is that early hops in the boil provide bitterness while late hops provides aroma. This is true but late hops do also provide some bitterness as well. By adding an enormous amount of late hops you can get a huge hop aroma and there will still be bitterness. The bitterness can also be less harsh and smoother than in a traditional long boil. Mouthfeel will also increase from this technique of late hopping. For a distiller, this could be used in a tea or timed during distillation for best effect. It would assume you know your still to the level you can predict the heads and tails cuts very well to make the most of the aroma.

The next recipe will use all late hopping and an incredible amount of hops. You can use this in a tea, or time additions during distillation, or use a hop back. It’s up to you. The recipe is made for a tea and shows the timing of the different hops. It really uses an enormous amount of hops and should really knock someone’s socks off. This should be a whiskey that appeals to diehard beer geeks who love hoppy craft beer.

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