Northern Hemisphere Harvest®

River Ryed Pale Ale

Northern Hemisphere Harvest®

The original wet hop IPA

Northern Hemisphere was the first wet hop ale and it inspired the wet hop craze in America. Wet—undried—hops go straight from the fields into our kettles within 24 hours. Because hops are incredibly perishable, using hops wet preserves all of the precious oils and resins for a unique drinking experience as evidenced by the intense herbal green flavors and citrus-like and floral aromas.

Overview

  • Alcohol Content 6.7% by volume
  • Beginning gravity 16.6° plato
  • Ending Gravity 4.0° plato
  • Bitterness Units 67

Ingredients

  • Yeast Ale yeast
  • Bittering Hops Wet Centennial
  • Finishing Hops Wet Cascade, Wet Centennial
  • Malts Two-row Pale, Caramel

Brewing is as much art as science, and all beer specifications and raw materials are subject to change at our brewers' creative discretion.

  • Wet Hop versus Fresh Hop

    Over recent years, there has been some confusion about the difference between fresh and wet hops. While it may seem like semantics, to us it’s an important distinction.

    Wet Hops are un-dried hops, picked and shipped from the growing fields within 24 hours.

    Fresh Hops are the freshest dried hops to come from the fields, typically within seven days of harvest.
    Over 90% of the world’s hop harvest happens between August 31 and October 31, and these hops are used throughout the calendar year. Can hops possibly be the same on November 1, one day after harvest, as they are on July 25, nearly one year after growing in the fields? The answer is no. We think of hops like dry kitchen spices—the flavor of thyme or rosemary right after the jar is opened is far more intense than it is six months later. The same can be said for hops. There are ways to control the way hops age and to reformulate and readjust as some of the aromas fade, but there’s nothing like the magic of the first bales of hops as fresh as can be. That is the stuff dreams are made of!

  • The American Style

    Worldwide, Americans have something of an outsized reputation. Bold, brash and brazen. To some, that boldness is perceived as arrogance, but for us it’s just daring spirit and a thirst for adventure. The term “American” in brewing is not necessarily a sign of origin, but rather a brewing ethos and homage to that daring nature we love so much. In the early days of the craft brewing movement, there were far fewer beer styles and what was on record largely comprised the historical ales of the UK and the lagers of Germany. As American brewers began experimenting with homegrown ingredients and their own techniques, they inadvertently created beer so unique it defied conventional categories. Instead of a traditional pale ale, there all of a sudden was American pale ale—a new, rowdy hybrid of the older beer, intense with hop flavor and aroma. American-style beer is shorthand for the kind of brewing we do at Sierra Nevada—a reference to the use of a clean, crisp and neutral yeast and a healthy dose of hops quite appropriate for the adventurer in us all.