Blog posts of '2023' 'March'

Craft brewers around the world are always in search of something new, something different, something to create the next fantastic beer. What’s going to be the next Citra? Or Ekuanot? Sabro? Where do these new varieties come from?

Many of them come from highly sophisticated and methodologically planned breeding programs, that can take up to ten years to develop and launch commercially. You can include the Hopsteiner and HBC proprietaries in that bucket, along with just released Vista™, developed by the Hop Research Council.

And honestly, some of them are also accidents or found varieties. Good examples include Amarillo and Idaho Gem. The Amarillo story is a great one (and we can definitely see how it can happen). It was accidentally discovered by Virgil Gamache Farms in 1990 when they found it growing alongside their Liberty field. They began cultivating it and then patented it as a new variety. It was originally patented under the identifier of VGXP01.

“First, we’ve had several pre-launches of the E.C. Dahls Montana Cold IPA from north to south in Norway...and people totally love it!!! That for sure includes me. The Ahhhroma is really something special!”
Kristian Berger, E.C. Dahls Brewery (Carlsburg), Trondheim, Norway

You can add to that group, the origin of the new proprietary variety from Glacier Hops Ranch, Ahhhroma™. When our original research hopyard was established, by 2014 we had as many as 44 different varieties being grown there.

We can safely say that it came out of the Research Hopyard at Glacier Hops Ranch (GHR), but that’s about all we can knowingly say about the origin. What we found when these rogue plants grew to maturity was an amazing aroma. We cultivated more and we found they did extremely well in Northwest Montana.

“Our Ahhhroma™ collab with you turned out great.  It’s an awesome super light bodied 4.3% abv hazy pale that has great aroma and a nice tropical hop profile with a little bitter punch that rounds it all out.”
Brock Carson, Bike Rack Brewing, Bentonville, AR

We knew the oils were high, because of how sticky the hop cones were when ripe. Turns out that they average between 2.5 to 3.5% oil content. The real surprise was the Alpha Acids which came in between 16.5% and 17.8%. Ahhhroma was not just dual purpose but was an EXTREME dual purpose hop.

The aroma itself is not a “me-too”, in the world of aroma varieties that thrive in a world of IPAs. The original lab report showed that it smacked of a Pina Colada, with subsequent analysis showing heavy pineapple, lime, mango, stone fruit, and watermelon with hints of cinnamon and nutmeg. 

GHR felt that this hop variety was worth pursuing since it was found in 2016. A small amount of Ahhhroma was cultivated initially, and it all went into GHR’s proprietary Hopzoil™ steam-distilled, wet-hop extract. However, the harvest of 2021 was the first year that there was enough volume to process into T-90 pellets, and the initial lot came in with high marks.  

Excellent agronomics help too. Ahhhroma is relatively high-yielding for an Aroma variety and seems fairly resistant to downy and powdery mildew. It was found to make exceptional pellets, that held together well without disintegrating into fines, and yet dissolved well during the brewing process. 

“We really enjoyed the Ahhhroma hops. It seems to be the best double hazy that we have made. It has enough complexity and intensity but is still soft overall to not overwhelm in a high hop loaded beer.” 
Patrick Raasch, Sunriver Brewing, Sunriver, OR

In the last several months, nearly 100 breweries around the world have launched collaborations in partnerships using Ahhhroma hop pellets in a surprising variety of beer styles, and some include a topping off of Hopzoil to bump the dry-hopping sensory profile. It’s been used in everything from all forms of IPAs to Kolsch and other lighter styles. The creativity and imagination of Craft brewers have never ceased to amaze.

Interested in trying Ahhhroma in a collab yourself? Reach out to your sales executive at Mill 95 for more information. There are some requirements, but it’s all in the name of gaining knowledge about this EXTREME dual-purpose hop.

Give it a try. I think you might like it.

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Author: Tom Britz
Founder & CEO, Glacier Hops Ranch 

It's (finally) spring and hop growers in Idaho are gearing up for another growing season. Idaho is the second largest hop-producing state in the United States, and springtime is a crucial time for growers as they prepare their fields for the upcoming growing season.

In SW Idaho, growers typically begin their preparations in late winter or early spring, depending on weather conditions. This includes tasks like pruning, irrigation system preparation, planting, stringing/twining, and training. All vital, and thoughtfully timed steps to ensure a successful growing season and harvest. 

Pruning:  When hops emerge from dormancy they are often mechanically or chemically pruned. This encourages strong, secondary growth. Bines can take several weeks to regrow before they can be trained so the timing of pruning is crucial. 

Irrigation:  Hops in Idaho are watered by drip irrigation systems to maximize efficiency, and deliver nutrients directly to the plant root. Tubes with emitters are laid on the ground near the root zone. These tubes are removed each fall before harvest and replaced at the start of each growing season. 

Planting:  In the instance of new fields or replacing a variety in an existing field, pots (like a start you might purchase for your garden) or rhizomes are planted. Hop rhizomes are small sections of root from a mature hop plant that can be replanted to grow a new plant. It can take up to three years (in Idaho) for the plants to reach full maturity and optimum production. 

Stringing/Twining: Stringing hops is tying a string to the top wire of the hop trellis and stapling the end of the twine into the ground next to the hop plant. This gives the bines something to grow up. 

Training:  Arguably one of the most crucial stages of the growing process, involves manually wrapping the bines around the string in a clockwise direction in order to encourage vertical growth. The timing is so crucial because hops trained deliberately at the appropriate time can produce higher yields. 

Though the spring season may appear uneventful from the outside eye, it is a busy and important time for growers. There is never a dull moment and timing is crucial to the success of the rest of the season and harvest. The hard work, dedication, and commitment of these growers make it possible for Idaho to produce some of the best hops in the world. Therefore providing the best quality hops to Mill 95 and you (the brewer). 

Top: Crews in the field staking strings into the base of the hop plant.

Bottom: Hop plants growing alongside two drip irrigation tubes. 

Cashmere is a relatively "new" hop variety that was first introduced to the market in 2013. It was developed through the Washington State University breeding program, aiming to create a variety with a unique flavor profile that could be used in a wide range of beer styles. Cashmere is known for its complex aroma and flavor characteristics, which include notes of lemon, lime, peach, and melon. (What's not to like about that lineup?) 

It is typically used as a late addition or dry hop. This allows its delicate flavors and aromas to be preserved, as the high heat of the boil or active fermentation can destroy these compounds. 

Cashmere can be used in a variety of beer styles, but it is particularly well-suited for IPAs and other hop-forward beers that emphasize juicy, fruity flavors. When used in combination with other hop varieties, Cashmere can help to enhance and amplify their flavors and aromas, creating a more complex beer. 

Overall, Cashmere is a valuable addition to the brewer's toolkit, offering a unique and versatile flavor profile that can help to create a wide range of delicious beers. Whether used on its own or in combination with other hops, Cashmere is a great way to add depth, complexity, and character to any brew.

SHOP IDAHO-GROWN CASHMERE