These Brew Dudes are always excited to experiment with new hops, and our latest adventure involves brewing a SMaSH (Single Malt and Single Hop) beer using Pink Hops, an experimental variety that we bought from Yakama Valley Hops. Despite its name, this hop isn’t pink at all—it’s green like the rest. Apologies for the bad joke – here’s the video:

The Brewing Process

Our brewing process for this SMaSH beer is the similar to our other hops explorations. We used a 1-gallon batch size, incorporating two pounds of grain and a single packet of hops. The yeast of choice was US-05 and we fermented the beer at room temperature. For packaging, we used the Carbonation Cap to get the final product ready for the video.

We followed this hop schedule: a pinch of hops at the 60-minutes to go in the boil, another addition at 20 minutes, a whirlpool addition, and a final round of dry hopping. This method ensured that we could capture the full range of flavors offered by Pink Hops.

Our Pink Hops Thoughts

Originating from Jackson Farms in Wilder, Idaho, the same folks who brought us Idaho 7, these hops offer a distinctive and intriguing profile. The bitterness was pronounced, described as pithy, danky, and resiny, lingering on the palate.

The flavor profile was hard to pin down, with hints of chive, green pepper, and a surprising note reminiscent of Swedish fish candy. The aroma carried nondescript red fruit scents, blending into an artificial sweetness.

As we tasted, we noted dynamic elements: geranium, cut grass, and even a hint of vanilla frosting. These complex and sometimes conflicting descriptors made Pink Hops hard to pin down.

In conclusion, brewing with Pink Hops was a fascinating experience that highlighted the hop’s potential for diverse flavor contributions. While its high alpha acids suggest it could shine in a West Coast IPA, its unique fruity and floral notes also make it a great candidate for fruit beers.

Check out Pink Hops when you get a chance – BREW ON!