Fancy seeing me here! After all, the place can hardly hold 11% — I’m scraping the rafters. Makes for a good view, and it’s clear when a room needs what I’ve got in spades: fruity, dank, and devilishly hoppy flavor. Your night is looking up. Savor it and don’t blink because I like to vanish in a puff of lupulin dust.
Hoptimum’s 2022 appearance goes to dry-hopping extremes (four doses!) with newer varieties like BRU-1TM for outrageous aromas of pineapple, orange creamsicle, bubble gum, and a cloud of dank. Juicy citrus flavor shines through the lighter malt body, and a crisp finish at 11% ABV is basically sorcery — must be Hoptimum’s devilish side.
“Intense would be one word for this beer. Insane would be another.”
Dry hopping is a way to give beer more flavor and aroma, not more bitterness. A traditional method is filling nylon sacks with hops and suspending them in fermentation tanks. But sometimes we’d remove those sacks—even weeks later—and they’d be dry in the middle! With the Hop Torpedo, we maximize every hop. Beer circulates out of a fermenter, flows through the column of hops, and back into the tank. By adjusting the time, temperature and speed of circulation, we can control the aromas and flavors in a finished beer.
