My first IPA. How sorachi ace?

Every summer I brew a Hefeweizen that has a small amount of sorachi ace at 0 and it compliments the hefe very nicely.

 

yeah, judges probably aren't that familiar with dog shit in an IPA either, but I think most would recognize it's "uniqueness"

 

This ain't dog shit though. It's lemon and dill. Big difference, to most people anyway.

 

Man the hate this hop has. It is either a love it or hate it hop. One thing I know for sure, when I have a beer with Sorachi Ace, I can tell it is there. Also if I am ever at a bar that has a beer with this hop, I am more likely to order it blind.

 

Mark me down in the dislike category. I'm sure if you buried it under copious other hops you could limit the damage in an IPA. But then why bother.

 

Sorachi Ace is this forum's most hated hop. I like it in Saisons when used conservatively.

1.5oz at 10 mins and 1.5oz dry hop is plenty. Use more than that and you will likely join the Sorachi Ace haters club.

 

I love it. If you love pickles, and you think about your love of pickles when drinking a Sorachi Ace beer, you may love it too.

 

What does this mean? You'd order the shit out of it? Or if you were blind you might accidentally order it because you can't see?

 

Bunch a pickle haters round here

 

I think it means if he sees an unknown beer with Sorachi and doesn't have time to research the beer, he will take a walk on the wild side and buy it.

 

It would be even better if Brooklyn actually used a Saison yeast for a beer they claim is a Saison.

Very good utilization of Sorachi, tho. The less is more approach works well here.

 

More than plenty, that is way too much for a 5 gallon batch. At a minimum, you need to divide those hop additions by 10. Did I mention that it is a disgusting hop?

 

@Brew_Betty for the win. Because of the extreme like/dislike for this hop, reviews don't really help much. This pretty much goes for any beer you want to try and it has bad reviews. Read the best and the worst and make up your mind. I have had some pretty good beers rated low on this site.

 

So out of cusiosity what yeast do they use? I've been told they don't use a saison yeast, but never looked into myself.

EDIT: I used the google machine and figured it out myself. Yay, me!

 

I really like Sorachi when it is used as an accent note, and I've made a few beers with it using it for just that and had a few others that use it with that focus of being a team player in mind. As a solo hop out there just singing its tune for anyone who happens to have raised of glass within earshot of it. I can't stand them.

 

I'm drinking Union Craft's Steady Eddie right now, hopped with Green Bullet, Azzaca, and Sorachi Ace. Smells great, but can't get past the dill finish.

OTOH, I once made a cream ale that I lightly finished with Citra and Sorachi, and it was dope.

If you can unlock the secret to using Sorachi Ace to get the lemon without it turning into Pledge and avoiding the dill every single time, please share!

 

Allagash figured it out with some combination of the following:

a) a light hand with it
b) bittering with it
c) a year + of aging
d) Belgian yeast esters
e) Brett Brux

c, d, or e are my guess.

 

'

That has to be the worst hop combo ever, imho

 

I once made a single-hop Sorachi Ace IPA. It was a dill bomb. Migh have actually gone well with some smoked salmon. Use this hop with caution.

 

A lot of love here for Sorachi, my most brewed recipe is a Sorachi/Citra Saison