Jakeintoledo
Well-Known Member
I received a pound of wet Cascade hops that someone grew, and was delighted to start crafting an all-cascade IPA with the help of some dry additions for FWH, so that the wet hops could be showcased as aroma and flavor hops.
The guy also gave me a bottle of Pale Ale he brewed with it, and when I got home and tasted it, it tasted like dill pickles were soaking in my beer. it was almost unbearable.
On brewday, today, I opened the bag and found the same aroma.
What do you think would cause this? if these were grown in an herb garden next to dill, maybe I could see a little cross-pollination going on, but would that impart such a strong dill flavor in the hops?
The guy also gave me a bottle of Pale Ale he brewed with it, and when I got home and tasted it, it tasted like dill pickles were soaking in my beer. it was almost unbearable.
On brewday, today, I opened the bag and found the same aroma.
What do you think would cause this? if these were grown in an herb garden next to dill, maybe I could see a little cross-pollination going on, but would that impart such a strong dill flavor in the hops?