Tired Hands (January 2017)

All I'm saying is that multiple dry hop additions is not some new method that has a name. As noted in the article, most good brewers likely do it. They just don't market it as some "special" selling point, since it's just part of the brewing process.

My overall point is take the "marketing" language with a grain of salt. I can brew a beer and split my dry hopping into 4 additions, and call the beer "quadruple dry hopped". But it doesn't guarantee that I actually used any more hops per barrel than Brand X IPA, or that my beer tastes/smells any better.

Buy beer because it's good, not because of the hyperbole descriptions and naming schemes.

 

Let me rephrase. What I'm saying is that I think the term in the manner they use it is common place with not only them but every other brewer to describe the beer and process in a way the average person can understand what they are getting in to. I read that description and say, ok this is going to be a pungent hop experience.

I can pick out about 30 descriptors they use I can have issue with, DDH isn't one of them. Do you want them to say it's a DIPA with 3 hop additions in the boil spaced 30 min apart followed by 3 separate hopping cycles of 1.5 hours on the cold side? That's why I don't understand your argument here, it seems silly to be talking about this.

 

We're on the same page there!

The opposite. A style indication is probably sufficient for most beers.

Tired Hands is bragging about a normal brewing process. My reaction is, "No shit, any DIPA is going to be dry hopped."

Well, we are on a beer forum.

 

I think you just want to hear, you win.

 

This thread gets so ridiculous, every other Other Half and Trillium beer is called Double Dry Hopped something or other.

 

Ill be visiting the Tired Hands Fermentia on Feb 9th from Pittsburgh. Would like to meet up with any of you. Cheers.

 

Awesome, welcome and enjoy!

To others: if you have not had Brew Gentlemen definitely seek them out, had Kaizen, Foshomo, and Gen Braddock around the holidays and they were amazing. Cheers!

 

See i disagree there…as a consumer, knowing about the brewing process allows me to make better decisions on what I should be drinking. If there is little difference between the regular dry hopped and ddh…than yeah, I'm gonna be pissed since i probably dropped more coin for the ddh and I expect a bigger hop aroma for ddh. The aroma spectrum has nothing to do with the classifications of PA vs. IPA vs DIPA…which more has to do with ABV these days.

Haha…seems like you're dating yourself here. Wasn't long ago that dry hopping was still only done by select breweries. Sure pretty much everyone does it these days…still doesn't mean there shouldn't be a place for brewers to talk about their trade & techniques.

 

I don't think debating beer is a zero sum game.

If they were a local PA brewery being discussed, I'd say the same thing about them.

I dunno. I'm only 35, but I'm pretty sure even the first modern America IPA's like Anchor Liberty and Sierra Nevada Celebration were dry-hopped back in the 1980's, right? And like I said in an earlier comment, it's been public knowledge that Russian River has used multi-stage dry hopping for 10+ years.

There is definitely a place for it. But in this case, the public only gets the public beer descriptions heavy on the embellished adjectives.

 

First time having Oblivex, and wow -- I like this one more than any of the Milkshakes I've tried, it's up there amongst my favorite Tired Hands offerings. Very glad I took a chance a grabbed a bunch.

 

Yeah, I had it on draft last month but just had a can from yesterday and it is amazing. Reminds me a little of Swish actually. Even better than i remember. Awesome release.

 

Solid comparison. I just had Swish for the first time last weekend and agree, very similar. Astounded that this lasted 'til the next day, it's delicious. Can't wait to try the Double Birth.

 

+1
Oblivex is amazing and definitely one of my favorites. I hope they keep it around. Double Birth is very good too, regardless of how it was hopped.

 

They claim it was double dry hopped, but I could swear it tastes quadruple dry hopped.

 

@telejunkie I just double checked in my copy of Mitch Steele's IPA book, and Liberty and Celebration were both dry hopped from the very beginning, as was Ballantine before them. Certainly not to the modern level, but I think it's fair to say it's a given for the style.

 

You have me confused. As a non-brewer learning second hand about the art of brewing I'm having trouble sorting things out here and in the other posts about double dry hopping.

Shouldn't you, on the same grounds, be objecting to PA breweries using the term "dry hopping" as well? That is also part of the information the public gets and in the US the liquid has to have been brewed with hops to be called "beer." So that would make "dry hopping" an embellishing adjective too since all beer has to have been hopped.

I also don't understand why PA breweries shouldn't be using the term "double dry hopping" to describe their beers when breweries like Stone have been offering double dry hopped versions of some of their beers since before there was even a Tired Hands to use and include double dry hopping in their descriptions.

So, as I said, I don't understand what the problem is.

 

Dry hopping is distinct from other hopping in that dry hops are added to the beer while it ferments as opposed to during the boil.

 

I thought that the only reason it was denoted this time around as being double dry hopped was that they wanted to point out that the second dry hop was for a specific purpose other than adding more aroma / flavor to the finished beer, and that was to showcase the mosaic powder.

 

Not necessarily. Lot of breweries add dry hops directly to fermentor for 5-10 days after primary fermentation (Ex. Singlecut dry hops in fermenters for around 10 days) and some use hopguns (example Carton and Kane). Either way as for as I know dry hopping is done post fermentation...may be before or to bright tank?