HOP IN A "TEA-BAG"
!! FRESH HOP BAGS FOR YOUR HOME BREWERY !!
FINISHING HOPS - VARIETIES
PRIDE OF RINGWOOD - the famous Australian Hops Used by all breweries in Australia large and small. Whilst "Prides" are renowned as a wold class bittering hop, we belive they are underrated for flavour and aroma. Try it yourself and you be the judge. If on the other hand you are looking for super hop flavour, try boiling a bag of "Prides" with a bit of malt for about ten minutes.
CASCADE - (USA) The most popular hop with Home Brewers in the USA. Used in the winning Australian Lager in the 1995 Australian National Championships. Relatively new to the Australian market it has gained popularity very quickly, testimony to its widespread appeal.
CLUSTER- (USA) This variety has been associated with a popular Victorian commercial beer for years. Its steady sales indicate that it keeps doing the job.
GOLDINGS - (USA) The premier English aroma hop. First choice in all English ales, bitters, milds and stouts - preferred over Fuggles for flavour and aroma.
HALLERTAU - (GERMAN) The Noble German hop - used in most of the famous Eruopean commercial breweries. Indispensable in producing fine European ales and lagers.
SAAZ - (CZECH) Saaz hops and Pilsner are almost synonymous. The famous Pilsner Urquel is a good example. Saaz is characterised by a beautiful floral/spicy aroma which many find irresistible.
SUPER ALPHA - (NEW ZEALAND) hops are highly regarded because of their high alpha acid and the clean environment in which they are grown. Most also retain excellent flavour profiles from their European heritage. We have selected Super Alpha as it is the strain used in the popular Steinlager.
HOW TO USE HOP BAG
EXPLANATION OF METHODS
Using Brewiser Finishing Hops
DRY HOPPING - Remove the hop bag from the foil sleeve being careful not to cut the inner sachet. Instead of steeping the hop bag in boiling water, just toss the `flow-thru' bag into the brew when all the ingredients have been blended in hot water and give it a bit of a stir to ensure the bag is wet through. Do this before topping up with the cold water.
QUICK BOIL METHOD - For this method you need a large saucepan. Dissolve your brewing suger and/or malt (except the can of concentrate) in some warm water, about 2 litres. Bring it to a gentle simmer giving it an occassional stir to avoid sticking. Once you have a controlled, gentle simmer toss in the "flo-thru" Hop Bag and allow to simmer 10 - 15 minutes. If the bag breaks (which it probably will) don't worry, the loose hops will either settle to the bottom or stick to the sides of the fermenter and the empty hop bag will do no harm. You can strain them out if you want to go the trouble, but it is not essential. If you are using a second finishing hop with the standard method use this prepared liquid instead of the coffee cup and boiling water (ie, at the end of the 10 - 15 minute simmer), remove the saucepan from the heat, toss in the second bag of hops, put the lid on the saucepan and steep as usual. Use this mixture as part or all of the hot water in the original mix (either strained or unstrained),
STANDARD METHOD - Remove the hop bag from the foil sleeve being careful not to cut the inner sachet. Put the hop bag into a sterilized vessel (e.g..coffee mug) and fill with boiling water. Let it steep/infuse for about 10 minutes, while you mix your brew. When your brew is at the stage where you would normally add the yeast, first tip the entire contents of the mug, hop bag and all into your fermenter, give it a stir with a sterilized spoon or paddle, then add the yeast.