Aged "Wet Hop" beer theoretical question

Discussion in 'Cellaring / Aging Beer' started by machalel, Oct 1, 2015.

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  1. machalel

    machalel Initiate (0) Jan 19, 2012 Australia

    This is just a theoretical question, as I have no idea and I haven't been able to find an answer yet.

    So, let say that someone brewed a beer designed for aging (say a big Barleywine / RIS / etc), what would the difference be, once aged a reasonable amount of time, between one version that was brewed "normally" and one that was brewed with wet hops to the same specs?

    Would the wet hop version be less stable? What other effects?
     
    #1 machalel, Oct 1, 2015
  2. bulletrain76

    bulletrain76 Maven (1,311) Nov 6, 2007 California

    Probably no difference. And no one would do this commercially unless they had their own hops and nothing better to do with them.
     
    #2 bulletrain76, Oct 1, 2015
  3. brother_rebus

    brother_rebus Pooh-Bah (2,512) Jul 28, 2014 Maine
    Pooh-Bah Trader

    aka Sierra Nevada
     
    #3 brother_rebus, Oct 3, 2015
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