So I’m browsing around yakima valley hops and decided to try out some imports. After adding some Galaxy to my cart I started looking at a few new relatively new German varieites like Mandarina Bavaria, Halertaue Blanc, & Hull Melon. Has anyones experimented with any of theses (or any new UK varieties) and can comment on if the flavor can compare to the US/Australia stuff?
I was thinking it may be fun to do something like a hoppy pale ale with pilsner and a mix of German hops.
The all Mandarina Pale Ale was great, I am a big fan of that hop.
I have tested beers made with the melon and Blanc. The melon was interesting, the Blanc was not so good on my palate.
+1. Mandarina is definitely the best of the bunch. It’s excellent in APA, and I plan to try it in a cream ale, IPA and a few other styles as well. Melon is interesting - has melon and strawberry character to me. I wouldn’t necessarily use it as a single hop beer, but it could bring something unique to the party in a hop blend. Blanc has a sort of a white grape character to me, and while overall I like it least of the three, I do want to use it in a saison, where the grape character would be pretty interesting with the tart, vinous character of a saison yeast.
Nice, last night I picked up ½# each of Mandarina Bavaria, Hull Melon, Boadicea-UK, and Galaxy.
Starting to lean towards brewing my first pils with the German ones (assuming I can close a deal on a cheap second chest freezer on craigslist), a low ABV Marris Otter Smash with the Boadicea (or maybe Boadicea and a bit of Galaxy), and an APA with the Galaxy.
Excited to give these a shot.
Yeah, I’ve been thinking of doing a ‘German IPA’ - all German hops (Mandarina, Hull Melon and Saphir), German pils and Caravienne or Caramunich. Sounds fun.
I have used the mandarina a couple times now. I like it but it’s nothing orange peel won’t do imo.
Yea, I’ve been bouncing around something like that, a pils, or an IPL. I imagine the duration of the lagering process would allow a lot of the hop aromatics to fade though.
On the times I dry hop a lager, I wait until the lagering is mostly done - ie., a week or so before tapping, to dry hop.
On the times I dry hop a lager, I wait until the lagering is mostly done - ie., a week or so before tapping, to dry hop.
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That makes sense, probably give that shot.