We are excited to present Alora hops. This variety comes from Hopsteiner, released in 2023. Its former, non-commercial name is HS17701. When our local homebrew shop in Danvers, Massachusetts let me know they had it in stock, I ordered a packet right away. Here’s our video about Alora hops!
Our Method
In our SMaSH beer experiments, we brew a one gallon batches with 2-Row pale malt, spring water, US-05 yeast and one packet of hops to understand the characteristics of the hops. This variety has some unique oil composition. According to Hopsteiner, a large percentage of its total oil content is made up of Selinene. This composition is rare for hops so we really want to know what these hops can do.
Our Alora Hops Notes
So, we always look at the marketing descriptors and try to see if we detect the same aspects in our beers. What we read online boasted that Alora hops brings aromas and flavors of peach, apricot, sweet melon and yuzu fruit.
Well, we’ll see about that. Here are our notes:
Aroma: mildly tantalizing, almost like vanilla and cream, a bit of dull fruit floral but not super strong, no citrus Flavor: a bit of citrus, melon, green melon, fairly muted flavors – not very bright. Overall Impression: Because the flavors and aromas were not very intense, we feel this hop would be better suited to supplement other hops like Sabro. It may be worth using a large quantity late in the boil to really get those unique flavors to come through. It feels like this variety is quite delicate.
Get out there and get some – try it out and let us know if you have better luck.
We enter double digits for our number of picks in this homebrewing beer challenge. We go to the Jar to randomly pick beer styles and then brew them for you. This series has been quite entertaining for us. We hope you share in our quest to brew excellent versions of the many styles of beer.
Let’s see what the Jar of Destiny has in store for us in this episode.
All praise the Jar. Here’s a style that needs our homebrewing challenge. With the closing of Anchor Steam last year, who will be the keeper of the flame for Steam Beer? It’s homebrewers like us!
The main points for this beer will be to get the Northern Brewer hops profile right. In addition, the fermentation will need to be on point with the right yeast strain and the right temperature. Can’t wait to put forth a worthy attempt for The Dash!
Mike’s Pick: 1A – American Light Lager
Easy to drink but hard to brew correctly at home, this style should pose a medium-level challenge for Mike. He is already thinking through his strategy after the pick. His favorite macro-brewery light beer is Miller Lite. If he can produce a top-notch clone of that beer, he will win this challenge.
Thanks so much for being a part of the Jar of Destiny series. Follow the links below to find all the related posts. BREW ON!
The 9th pick gave us dark lagers to brew. We met the challenge without hesitation. The Jar forces us to learn about beer styles and how to brew them. Mike brought all of his experience and skills to this malty beer style that had many in our audience excited. Hey, include me in that group. Here is our presentation of Czech Dark Lager – BJCP Style 3D!
Quite dark and tasty
The Recipe
Mike packs this ingredient list with top-notch malts and traditional hops.
Grains: 41% Bohemian Floor Malted Pilsner malt 41% Vienna malt 8% Caramunich 2 (60°L) 6% Melanoidin malt (30°L) 4% Carafa Special III (for color adjustment)
Hops: All traditional Czech Saaz hops 60-minute addition (20g) 10-minute addition (1 ounce) Flameout addition (1 ounce) Estimated IBUs: 22
Yeast: Wyeast 2278 Czech Pils Yeast Used two full packets, five months away from expiration date Starter was made with the yeast
Brewing Process: Mashed at 151°F for 90 minutes Pre-boil gravity: 1.050 Post-boil gravity: 1.060 Fermented at around 55°F Fermentation duration: approximately 21 days Lagered at around 35°F for approximately three to four weeks
Czech Dark Lager Tasting Notes
Appearance: Dark copper, almost black, with a red or garnet tint, clear to bright clarity, large off-white head Aroma: Toast, hints of cola, spicy notes from Saaz hops, noble character Flavor: Balanced maltiness with spicy hop character, velvety chocolate notes, clean and clear, good foam retention Overall Impression: Highly drinkable, refined complexity, well-balanced
With any homebrewing challenge, some challenges are tougher than ever. When I pulled the chip that had Eisbock on it, a bit of panic settled in. I knew I would be able to brew a nice bock-style lager, but would I be able to pull off the last step?
In our long history, we haven’t tackled ice distilling.
Well played, Jar. Now we will.
That’s the wonderful thing about this series. We will brew styles we never planned to brew. Let’s see how this one turned out. This video discussed a beer from our 9th pick – BJCP style 9B – Eisbock
Sneaky sub-zero hero!
German Eisbock Recipe
The guidelines call for a strong beer with strong malty flavor. It is high in alcohol but the overall impression should be smooth.
For a 5 US Gallon batch size
Water: 9 gallons of Spring Water with 4 grams of gypsum and 4 grams of Calcium Chloride
Grains: 62% Weyermann Floor-Malted Bohemian Pilsner Malt 34% Weyermann Dark Munich Malt 5% Weyermann Caramunich III Malt
Hops: .5 ounces (14 g) of Magnum Hops Pellets 12.3% AA) .5 ounces (14 g) of Hallertaur Mittelfruh Hop Pellets 2.6% AA Estimated IBUs: 30
Yeast: 4 Packets of Saflager W-34/70 Lager Yeast
Instructions: Mashed for 60 minutes at 155° F (68° C) Boiled for 75 minutes, ensuring original gravity target Chilled to 50°F (10°C) and fermented for 3 weeks Racked and conditioned for 1 month at 33° F (0.5° C) Racked 1.75 gallons into mini keg Put in freezer for 6 hours. Closed transfer of non-frozen beer into other mini keg.
Outcomes: Original Gravity: 1.085 Final Gravity: 1.020 ABV: 8.53%
Eisbock ABV: 11.9%
The Tasting Notes For Both Bocks
Since I have some of the first beer, I brought it over for evaluation and comparison.
Original Bock (Before Freezing) Notes: This beer has strong malt aromas that are reminiscent of wet rye bread. The flavor has a rich, malty flavor profile with a strong melanoidin presence. Mike found a pronounced alcohol taste, with some hop bitterness in the after taste. He describes the overall flavor note as “leather cherry”.
Eisbock (After Freezing) Notes: The aroma is not as strong as in the original beer. It has a slightly sweeter and smoother taste. The body is higher than the original as expected.
The alcohol content is noticeable but not overpowering. Despite its 12% ABV, it’s surprisingly smooth and easy to drink. I think there is potential for further improvement with aging and smoothing out rough edges.
I took the family to London. With points racked up from business travel over the past decade, it was time to cash in. Even though it was a family trip, there is plenty to discuss from a beer (and cider) perspective. We even chat over the mineral content of the English spring water. Beer geeks from near and far unite – check out this London Trip Recap. It’s better than photo slides projected onto a wall, I swear!
Beers, Ciders, and Mineral Water
Spring Water With Big Mineral Content
In the hotel, there was canned spring water that had a higher mineral content than what we’re used to back home. It was different, but not necessarily better or worse, just something to note. It reminded me of the beer brewing salts experiments that Mike took us through recently.
Camden Pal Ale
I came across Camden Pale Ale, which seemed to be widely available around the city. I brought a can home from Mike to try. It’s a blend of British taste with American hops, giving it a piney, bitter flavor profile with hints of citrus. It isn’t the best we’ve ever tasted, but worth a try.
Ciders on Ice
Other than beers in the pubs, there were the ciders. I tried a few, including Sandford Devon Red Supreme. Most of the time, they were served with a pint glass filled with ice. It was revelation. I can image having a cider on ice on a hot summer day and it being a totally refreshing experience.
Warm Spiced Mead
On one raw, rainy day, I sampled a warmed spiced mead. It hit the spot. Even though I knew of this serving method, I haven’t prepared mead this way at home. I prefer it to mulled wine.
London Trip Recap – Beers and Cheers
Overall, it was a pleasant experience exploring different beverages in London. It’s always interesting to see how differently the city approached these drinks, and I’m looking forward to experimenting with some of these back home.
