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Anchovy hops may catch your attention
If you’re interested in the latest brewing innovations, then Anchovy hops may catch your attention. This unusual-sounding hop variety has started earning a reputation among craft brewers for its distinctive aromas and flavour potential. In fact, when you explore what these hops offer, you quickly see that this hop is anything but ordinary.
Brewers behind the scenes describe Anchovy hops as offering a complex profile. Rather than smelling or tasting like fish, this hop tends to deliver unexpected aromatic notes — think watermelon, pine and candy-like fruitiness, with subtle woody undertones. Many say that makes it especially suited to beers where aroma and hop character matter.
Moreover, this hop variety shows real flexibility in brewing. When used later in the boil, during whirlpool, or even as a dry hop, the hop’s fruit-forward and resinous qualities can shine through. On the other hand, while it has enough alpha acids to handle hot-side bittering, most experts say that’s not where it delivers its full potential. Instead, they recommend saving it for aroma or finishing hops to preserve its delicate flavours.
Discover Anchovy. The Aroma, Flavour & Use Cases
If you’re curious about how brewers are actually using Anchovy in IPAs, pale lagers or more experimental styles you’ll want to read the full breakdown. This article called “Anchovy Hops: The Essential Guide” covers everything from its ancestry and chemical profile, to aroma notes and recommended usage in different beer styles.
Anchovy Hops Available at Charles Faram
Finally, whether you’re a home-brewer or a craft-beer fan, this new hop variety represents a bold step into flavour experimentation. And for that reason, this hop is worth a closer look.
Curious to learn more?
Check out the full article/guide here: Anchovy Hops: The Essential Guide. Written by Giovanni Albanese in May 2024.
