Fresh hop season is upon us. One of my favorite times of the beer year. You’ll likely be seeing a lot of these on the blog in the coming weeks. Here is an announcement about Fremont Brewing and their fresh hop plans for 2016.
Fremont Brewing Announces Launch of New Fall Seasonal: Field to Ferment Fresh Hop Pale Ale
First in series of new Fall seasonal fresh hop brews to be released early September
SEATTLE — – Fremont Brewing of Seattle, Washington will launch a new Fall seasonal called Field to Ferment Fresh Hop Pale Ale. Fremont will brew this fresh hop ale throughout the entire hop harvest in Yakima, using four individual hop varieties as they are harvested. The first release will feature the early harvest Centennial hops from Carpenter Ranches and will be released at its freshest in the first week of September. Subsequent single fresh hop brews will be produced with different hop varieties according to the order of their harvest: Simcoe, Citra, and finally Mosaic. Field to Ferment will be available through September.
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The vision behind Field to Ferment is to showcase the purest possible essence of individual varieties of freshly harvested Northwest hops and celebrate the farmers who grow them. Field to Ferment is the most extensive rotating fresh hop beer experiment on the West Coast, requiring extra planning and logistics as load after load of hop cones must be harvested, separated from the bines, stored in specialized bins, and transported over the Cascades in a refrigerated truck to Seattle. Each 80-barrel batch will contain approximately 1,200 pounds of fresh hops (15 pounds per barrel) which will be placed into the mashtun within 24 hours of harvest.
“With Field to Ferment, we share our passion for the fleeting joy of these once-a-year fresh hop beers which are one of the most unique offerings of Northwest craft beer,” said Matt Lincecum, CEO of Fremont Brewing. “The harvest season is a marvel of ingenuity and hard work as Yakima’s farmers work 24 hours a day, 7 days a week until the harvest is finished, and we brew around the clock to keep up with them.”
Field to Ferment builds upon the success and acclaim of Fremont’s Cowiche Canyon Fresh Hop Ale, a small-batch blend of organic hops grown exclusively for Fremont on a single farm at the mouth of the Cowiche Canyon Conservation area in Yakima and released annually in early October. Field to Ferment will supplement the limited supply of Fremont’s wildly popular Cowiche beer and give craft beer lovers the rare opportunity to experience and even compare the distinct flavor profiles of fresh, juicy hops.
“From our Centennial hop fields to the kettles and fermenters! The Carpenter family farm is excited to be a part of the Fremont Brewing fresh experience,” said Brad Carpenter of Carpenter Ranches. “Your taste buds will be tickled!”
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