We examine the deep complexity of beer from ancient grains to modern hops. Follow along to learn what we're drinking, where it comes from, what it tastes like, and how it got that way.
A Quick Trip
The trick to making a good fresh hop beer is time. Damp hops fresh from the fields are highly susceptible to mold and rot – one reason hops are usually dried. Transporting fresh hops long distances raises extra concern about spoilage, so you rarely see really good fresh hops past the rocky mountains. Fresh hopped beer is sort of a Northwest specialty – we grow the best hops.
To brew Hop Trip, Deschutes Brewery rushes fresh Crystal hops from the farm to the brewery in four hours. Hop Trip opens with fruity notes of tangerine, sweet and tangy. In the middle you get a hint of fresh bread and caramel before the hops reappear for a soft bitter finish. Hop Trip is a balanced ale with a lot of fresh, fruity hop flavor.
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