I brewed a SMaSH beer using Kohatu hops. As we do, we tasted it once it was done to get to the know the variety and state our suggestions for you to use them in your next batch. Click on the play button to see this post’s accompanying video and hear us discuss our Kohatu hops SMaSH beer tasting notes:
Kohatu Hops Brewing Notes
Because the alpha acids in this variety were lower than the varieties that I typically use in my SMaSH beers; that is between 6 and 7%, and it was defined as a dual purpose hops, my addition schedule was as follows:
- 0.25 ounce at 60 minutes to go in the boil
- 0.25 ounce at 15 minutes to go in the boil
- 0.25 ounce at flameout
- 0.25 ounce – dry hop on 7th day of fermentation for 7 days
I think this schedule expressed the hop characteristics really well. You’ll get that notion either watching above or reading below.
When Mike started to smell the beer, he stated aloud that he was really digging the aroma. He said it was hard to nail down since it kept changing each time he took a whiff. He said it was really dynamic with some strong floral notes. Then, he revised his thoughts saying it was really perfume-y with a red rose type quality.
After he tasted it, he said the rose-y aspect made its way to the flavor. Other qualities he expressed were related to green mango and maybe a little lime. I said it had a prominent peach component.
The descriptors that commercial sources had were pretty vague and had us questioning the validity of tropical fruit descriptions. We think it’s pretty easy to label the hops as tropical but harder to say “hard to nail down because there are many different elements at play here.” We think this variety is complex enough to use on its own, and on the flip side, its complexity is delicate that other hops additions would be distractions and you wouldn’t experience its full glory.
Try Kohatu hops in a blonde ale or something with a light malt background. It is definitely one to try.