Pining for that taste

In the past (e.g., > 5 years ago) I would typically obtain pine flavors from Simcoe but lately this hops has provided mostly citrus/fruity flavors.

I would have suggested that maybe Chinook could provide the pine you seek but apparently you say not. When you have brewed using Chinook did you solely use that hop for end of boil and dry hop additions? Have you ever brewed with the cryo version of Chinook hops?

FWIW I have personally never perceived pine from CTZ (i.e., Columbus) hops and on occasion I have picked up some dank (i.e., marijuana-like) and I am not a fan of that specific flavor.

Cheers!

 

I can't be of much help with pine flavors/aromas, so I'll just bough out.

 

Here's a previous thread that asks the same question.
https://www.beeradvocate.com/community/threads/piney-ipa.596857/#post-6284853

I'll vouch for the comment in that thread that mosaic must be fresh. My only experience using it was a 'cat piss' taste, and probably because the hops were too old. But don't ask me how old is old because I don't recall the age when I experienced this issue, and it likely also depends on how well the hops were stored before use anyway.

 

I like a combination of Chinook, Columbus, and Simcoe. You're going to get some dank and grapefruit in there as well, and maybe a bit of spice from the Chinook and tropical fruit from the Simcoe.

 

In just read a post/review by @ChicagoJ in the NBW thread about Destihl Deadwood IPA where he comments:

“Aroma: Citrus, pine and grapefruit, in that order backed by a bit of tropical (pineapple) for a modern twist.

Taste: Strictly old school here, pine and citrus, nicely dry and bitter, no tropical flavor which is fine for me.”

I visited the Destihl website to see that the hops used to brew this beer are Citra, Chinook, Columbus and Simcoe.

If I had to guess, I would guess that Chinook is the hop that produces most of the pine in this beer.

Cheers!

 

Chinook and Columbus are the ones I would pick. If those aren't piney enough, go out and find a juniper or spruce tree and put some branches in your mash.

 

Have you actually brewed using branches? If so, what flavors have you obtained?

My only experience is using fresh growth spruce tips which I added at the end of boil. I wrote an article for Zymurgy magazine: May/June 2018 issue. I have brewed this beer a number of times and I have never perceived "pine" in those beers.

Cheers!

 

See above

 

I brewed a Sierra Nevada pale ale clone awhile back just because I like that pine slap you speak of as well. I think it used Cascade and Centennial hops. I think I also use CTZ hop oil at the 60min boil. The first couple weeks on draft I didn’t pick up the same line on the nose and taste as SN but after about a month in the keg WOW it was goood. That’s all I got

 

I did read: "You're going to get some dank and grapefruit in there as well, and maybe a bit of spice from the Chinook and tropical fruit from the Simcoe."

But if you want pine to be the featured flavor I would think all of the other 'stuff' you listed would 'get in the way'. Ergo, why I asked: "When you have brewed using Chinook did you solely use that hop for end of boil and dry hop additions? Have you ever brewed with the cryo version of Chinook hops?"

Cheers!

 

(The real) SNPA hops are 100% Cascade. It's kind of an old school craft brew hallmark thing.

 

My vote would be for Chinook as well.

If you're bottling, I would think it's very possible that you're losing that true hop character that you're seeking to oxidation.

 

Bottle. Since I started using camden and ascorbic in the bottling bucket, the life of my hoppy beers has extended a bit, but still best to drink them up quick.

 

I also bottle my hoppy beers (e.g., tomorrow I will be bottling my version of Pliny the Elder). I do not add 'stuff' to the beer. I have consistently noticed that just continuous cold storage post the bottle conditioning phase really helps extend the shelf-life of these beers.

Cheers!

 

I'd do that too, just don't have the cooler space. So the additives help out.

Either way, the drinking quickly (within ~2 months) helps.