Tired Hands (January 2017)

I would love to see a Tired Hands put another stout in a can. Been awhile since OV and with all that hype Oreo Horns was getting from Veil I'm sure TH can do something to compete.

 

Wow double birth is amazing!! I should have got more than a four pack.

 

Tired hands doesn't do double dry hopped beers very often, but when they do they kill it.

 

Excited I grabbed 3 and 3. Reviews on both look amazing.

 

What does that even mean?

The term "double dry hopped" is just a meaningless marketing phrase. Because saying a beer is dry hopped doesn't put a limit on the amount of hops, length of time, # of additions, etc. It's just a general term for adding hops during the fermentation or conditioning phase.

 

As of 10pm there was one four pack left of Double Birth and about 6 cases of Oblivex. Bartender said he anticipates 3-4 cases of Oblivex for noon on Thursday.

Drinking a Double Birth right now and it's phenomenal. Dare I say it might be what I'd imagine a Milkshake would be without the added fruit.

 

Here is an article that may shed some light on the double dry hopping process and it's advantages for you.

https://byo.com/stories/issue/item/3187-advanced-dry-hopping-techniques

 

I've got the same question as last week.
They posted on Instagram that they got in more of the Royal Lager mugs.
Anybody know if they lasted through the night last night?
Thanks.

 

I'm pretty sure I saw some behind the bar when I left at 10.

 

I got one around 9 last night and there were definitely still some left. How many I have no idea.

 

Thanks. I'll try to get over there at lunchtime to grab one.

 

So, I steered clear of the fruit additions beers and just went for bigger pours. The IPAs that had less in them I enjoyed most of the samples I tried, and it wasn't close. Did a pint of Cellophane Thin and I'm Sad. Both great beers. I didn't want to buy into it but they used to knock fruit additions out of the park at the cafe and I must concur, something isn't the same at the Fermentaria.

 

You proved my point for me. Nowhere in that article is is the word "double".

But it does reinforce what I said about every brewery having different techniques and approaches that all fall under the broad category of "dry hopping". For example, Vinnie Cilurzo has never been shy about the hopping techniques for Pliny the Elder. If you read Extreme Brewing more than 10 years ago you'd know that they use multiple dry hop additions, and for how long. But I've never seen Russian River advertise this beer as "double" dry hopped. Hell they don't even mention dry hopping in their description, considering anyone that cares about the brewing process would know that any modern IPA uses the technique.

As usual, it's just marketing fluff by Tired Hands, implying their beer is superior in some "new" way to justify the high price tag.

 

Its usually a variation on an existing beer, so I always assumed it just meant that they used double the amount of dry hops as the normal recipe.

 

Almost everything you said is accurate and factual. That said, I don't know what your argument is attempting to pin down. Dry hopping does make a difference in the finished product without a doubt. I'll reference 077XX, the base beer itself is dry hopped and then the variants take on a whole new character in their additional dry hop additions.

I find it less marketing fluff and more a practical way of explaining to the masses what to expect. I hear DDH and immediately I assume I'll get more of that resinous quality in the final product.

 

But that's not really how they word it. Hence customers like @LJTate assuming its some special process.

 

Yes, of course whatever process or amount they use will affect the finished product.

But calling something "Double Dry Hopped" is no different than calling something "Dry Hopped". Because dry hopping is just a brewing process that can mean a wide range of things. It can mean you added 1 pound of hops, or 10 pounds of hops. In 1 addition, or in 10 additions. For 1 day, or for 10 days. During active fermentation, during secondary fermentation, or during conditioning.

This is the same as when Miller Lite called their beer "triple hopped" in their commercials and everyone ripped them for it. Okay, they added bittering hops, late boil hops, and dry hops like pretty much every beer. That still told you zero about the quality of the finished product.

EDIT:

Sorry, didn't answer this part of your message.

I was originally responding to posts #465 and #469 that imply that the term means a specific process.

 

I definitely accept that "double dry hopped" doesn't mean much but many breweries use it and I'm inclined to believe it's not totally marketing and a placebo effect. Maybe it is but I've had the Carton 077's and some Trillium IPA's like Congress Street and DDH Congress Street and the flavors do seem to be different. If it's used responsibly to mean "more hops" then it seems ok.

But TH is so much more hyperbolic about all their descriptions so I'm more skeptical of them too.

 

You are correct that Dave Green (@telejunkie) did not specifically use the word “double” and you are correct that there may be ambiguity in using the word “double” wrt dry hopping.

I can’t comment to what Jean is doing in the Tired Hand brewery but JC Tetreault of Trillium uses the term of Double Dry Hopped when he uses a double layering approach to brewing Trillium beer.

Dave did address layering in his article:

“Is Layering the Key?

Only two of the seven pro brewers I spoke to didn't add their dry hops in stages. One that was surprising was John Kimmich who adds all his dry hops in one big charge for his Imperial IPA. Jamil Zainasheff pointed out an important nuance to me: "The main reason is that we're dry hopping into cylindroconical fermenters. The bottom is a narrow cone, which means that when the hops drop to the bottom, it results in a smaller surface area." He said not to worry about layering in dry hops on a small scale. Peter Wolfe also weighed in on the topic saying especially if a homebrewer is using a flat bottomed fermenter, there is little reason to layer in your hops, the surface area to volume ratio is much greater on a homebrew scale.”

Cheers!

 

The article clearly mentions that a second amount (double) of hops are added at a different time in the process. You seem butt hurt about something so I will just let this go. Think what ever you want.