Share your Calypso hop experience

I brewed a fairly simple saison with WYeast 3711. I split the batch up into 1 gallon increments and used 1/2 oz as a dry hop only and it certainly lived up to the description as it added an apple/pear taste compared to the same saison with no treatment in a secondary.

 

i was thinking about using this in my next beer, also planning on a saison...

 

I enjoyed the one that I dry hopped with Calypso, but other feedback I received was better towards my other dry spiced variation, I could have gone either way depending on the day.

 

I used them once... in a Saison using 3724 (I'm seeing a trend here).

Tasted great in a Saison, re-enforced that apple/pear flavor. Only thing is... it was a saison, so there was a lot going on and I couldn't pinpoint where the hops ended and the yeast began.

 

Pulling out a dead thread. I received 5-6 ounces of these for free, and am a bit baffled on what to use them in. I could always do a pale ale of some sort just to see what they are, but the apple and pear descriptor throws me off. Does anyone have opinions on how they play with others? Descriptions also say "pleasent" that I have seen, so they shouldn't overpower, right?

 

I've used them in a basic American PA (OG50/IBU40, 1oz at 10min and 1oz at FO) recently and plan to try them in an English PA in a couple of weeks.

I just drank the last Calypso PA I had, the other night. It is not an 'in your face hop', it doesn't burst with intense aroma or flavor, as you've read it is pleasant. I do pick up the pear in mine, and it is reminiscent of fruits like that, apple & pear. I was very pleased with it, I would describe it as subtle and refined, interesting and unique, a gentleman's hop (for lack of a better description).

 

I've got some as well and planned on brewing a Belgian pale or a lighter Belgian type table beer with wy3787 or wy3522. Hopping to about 30 ibu or so with some late additions. I figured the yeast would compliment the apple pear notes.

 

I think that's a great idea for a pairing. Post when it's ready, I'd like to hear how it turned out.

 

I will. It is on the list to do later this year.

 

I used them in a single hop ESB with Maris otter and Thames valley yeast. I got a more piney/grapefruit flavor than I expeceted since the description mentioned apple and pear I thought it might be a good candidate for an English Style.

 

Interesting. I plan to use them next weekend in an ESB using MO and London ESB yeast. I'll let you know what I end up with.

 

I eventually took some De Dolle dregs and pitched in there to make a sort of Belgian ipa which was interesting