The single hop series is back! This time it features the popular Glacier variety renowned in the brewing world for it’s dual purpose bittering and aroma qualities.
A new variety in the brewing world, the Glacier hop was released to market in 2000 from Washington State University. As with anything, the beer world does not sit still, especially when new flavors, hardier varieties, and better quality can be produced from what already is on hand. Hops are a great example of how the American beer movement continues forward, as more and more hops are being developed in Western United States on the great hop farms. Through intensive crossbreeding, American hops have take a center stage in the beer movement as the ever popular American India Pale Ale continues to dominate the craft beer market. Movements are a conglomerate moving forward, as a whole beer moves forward through it’s parts, mainly hops, yeast, malt, and the consumer.
When breeding hops researchers have to start out with a purpose that they are aiming for. Glacier has a fairly intensive pedigree behind it, which includes such hop staples as Brewer’s Gold, Northern Brewer, East Kent Goldings, and Bullion. All of these were crossbred for specific purposes for their utilization in brewing. Characteristics such as aroma quality, aroma type, alpha acid content, bittering potential, and disease resistance are all important qualities that are thought through when hops are being bred. Often, dual usage hops are important for newer strains as they have more potential use for a brewer and will then out compete other hop varieties. As with everything, hops are a business and as a business there is a quite a bit of competition.
Only 14 years old, Glacier is still new in the brewing world. With high yields it will continue to find it’s way into the kettle. Dangerous Man utilized the Glacier hop in several different ways within the kettle. First Wort Hopping and subsequent additions added the crisp bitterness this hop is known for, while later additions including 15 minutes downward provided for aroma and hop flavor. These additions help to instill the hops presence within the beer. Finally, the beer is dry hopped by adding hops directly to the fermenter. This brings a greater hop aroma to the beer and just a tinch of bitterness, as well as the grassy presence American IPAs are known for.
That’s the Single Hop IPA: Glacier. So long folks!