Brew Dudes

New varieties of hops are available for homebrewers every year and we’re here for it! This time, we got our hands on HBC 1019 hops, a new experimental variety from the Hop Breeding Company and Yakima Chief Ranches.

As part of our ongoing SMASH beer series, we brewed a simple one-hop, one-malt beer to really get a sense of what this hop brings to the table. We followed our usual small-batch method. We brew a one gallon batch made from American 2-row malt, a single ounce of hops, and US-05 yeast. So, what does this hop taste like? Let’s break it down.

Our SMaSH Brewing Process

We followed our standard SMASH beer brewing process for HBC 1019 hops, sticking to a simple recipe to let the hops shine. The hop schedule was as follows:

• 7g at 60 minutes (bittering)
• 14g at the whirlpool (185°F for 10 minutes)
• Dry-hopped with 7g for 24 hours after cold crashing

Fermentation took place at 75°F for one week, and we packaged it up shortly after. The result? A beer that put HBC 1019 front and center, giving us a clear picture of its aroma and flavor profile.

Our Thoughts About HBC 1019 Hops

Right away, the aroma hit us with a fresh and vibrant citrus zest—think lime and orange peel. The flavor followed suit, with a strong citrus presence accompanied by a subtle tropical character. There was also a surprising vanilla-like note. It’s possibly tying into the described Valencia orange and caramelized banana characteristics from the breeder’s description. We didn’t pick up much in the way of berry or stone fruit. The overall impression was a bright, punchy hop with a fresh, almost pithy citrus quality.

Given its bold aroma and flavor, we think HBC 1019 would be great in IPAs, American pale ales, or even wheat beers for a unique summer brew. It could also add some extra punch to classic hops like Amarillo or Citra, giving them an extra layer of complexity. Overall, this hop was a winner, and we’re excited to see if the variety gets an official name.

BREW ON!

Hey, we’re back with another SMaSH beer experiment. This time, we are featuring Zumo hops. This variety made a recent “hops to watch” list from a popular homebrew magazine, so we had to give it a try. Our goal, as always, is to brew a simple one-gallon batch with a clean malt bill and yeast profile to learn more about the hop character. So, what’s our take on Zumo hops? Let’s dive in.

The SMaSH Beer Technique

For this experiment, we stuck to our usual SMaSH beer approach: 2 pounds of American two-row malt, two gallons of spring water with a touch of gypsum, and 3 grams of US-05 yeast. The hopping schedule was straightforward—7 grams at the start of a 60-minute boil, 14 grams in a whirlpool at 185°F for 10 minutes, and a 7-gram dry hop post-fermentation, held at a cold temperature for 24 hours to limit hop creep and boost aroma. Fermentation was warmer than usual, around 75°F (24°C), which might have impacted how the flavors came through.

Our Zumo Hops Thoughts

Zumo hops bring an interesting blend of flavors. Right away, we picked up a strong lime zest note, reminiscent of key lime rather than traditional lime. There were also hints of under-ripe honeydew melon, white grape, and even some lychee. The hop profile leaned more toward a tropical nectar quality rather than a juicy or overly citrus-forward experience. Unlike classic American citrus hops, Zumo lacked that sharp, pithy bitterness—making it smooth and approachable. Given its character, we think it would be fantastic in a Mexican-style lager, where it could naturally provide a lime-like essence without needing an actual lime wedge. It could also serve as a great supporting hop in hazy IPAs or pale ales, adding complexity without overpowering other tropical or citrus-forward varieties.

Overall, Zumo hops bring a unique take on citrus, with an emphasis on lime and sweet tropical fruit rather than the bright bitterness of grapefruit or orange. It’s a smooth, intriguing hop that we’ll definitely be experimenting with again. If you get a chance to brew with Zumo, let us know what you think.

Brew ON!