We brewed a SMaSH beer with a quite new hop variety: Talus hops. I bought a pouch from Yakima Valley Hops to use in my typical one gallon format for evaluation. Watch this video to see what we thought of this hop and if the aromas and flavors that we picked up from the beer matched what descriptors we read online
A Few Notes On This Beer
I see that some readers would like to know about the recipe I follow for these 1 gallon batches. Here the one for this beer.
2 pounds (.9 kg) of Pilsner malt
1 ounce (28 g) of Talus hops
Milled grains into a large mesh bag. Placed bag in a 5 gallon (19 L) cooler.
Heated 2 gallons (7.6 L) of tap water treated with a Campden tablet to 161°F (72°C)
Added water to cooler and mashed malt for 60 minutes at 150°F (66°C).
After the mash, I transferred all the wort into my 10 quart (9.5 L) pot.
Brought the wort to a boil for 60 minutes. I added hops to the beer following this schedule:
0.25 ounces (7 g) at 15 minutes left in the boil
.5 ounces (14 g) at flameout
.25 ounces (7 g) at day 3 of fermentation
After the boil, I chilled the wort in an ice bath in my utility sink. I transferred the wort to my 1 gallon jug and added 3 grams of US-05 yeast. Fermentation lasted 10 days at 72°F (22°C).
After fermentation, I racked the beer to the U-Keg growler and forced carbonated in that vessel. It was the first time I did that and I think I need a little more practice.
What We Thought
We picked up a little citrus in the aftertaste but a lot of stone fruit flavors up front. When I tasting the beer before we shot the video, there was more tropical fruit flavors. The one note I got in the flavor was rose.
I was expecting more orange citrus flavor about it was more grapefruit.
Mike thought that Talus hops would work well with Nelson Sauvin hops. Makes sense. I think this hop would fulfill anyone’s need for a stone fruity flavor in a hop forward beer. You can pair this hop with more citrus-y hops like Amarillo or even Chinook.
Try out Talus hops when you get a chance.