TrannyRock
Well-Known Member
Just wondering if anyone with experience using Cashmere hops would like to comment on their aromatic/flavor contributions. I see them name-dropped occasionally (oh you want coconut-lime? try Cashmere!) but so far descriptions seem scattered. Perhaps due to the hop not being proprietary, there's a lot of variety among the available products.
Descriptors I see being used include lemon/lime (most consistently), coconut, pear/apple, "melon", spicy, candied fruit.
I am Cashmere-curious, but before I order a pound of it: If you have used Cashmere, what did you get out of it? Where in the boil or on the cold side did you use Cashmere? What, if any, hops did you pair Cashmere with, or, having used Cashmere, what do you think it would play well with?
Descriptors I see being used include lemon/lime (most consistently), coconut, pear/apple, "melon", spicy, candied fruit.
I am Cashmere-curious, but before I order a pound of it: If you have used Cashmere, what did you get out of it? Where in the boil or on the cold side did you use Cashmere? What, if any, hops did you pair Cashmere with, or, having used Cashmere, what do you think it would play well with?