I picked up several varieties of hops from a new Wisconsin grower. I'm completely unfamiliar with Tahoma. O see description with cedar, lemon, and green melon. I have 4 oz of it and was thinking of using them as late kettle and dry hops in a hoppy wheat beer. I see some old posts by @sjverla in which he used this variety, but there's not much info out there. If you've used it, I'm interested in hearing about it.
I'm surprised he's growing them. After searching i see they came out 3 yrs ago and none of the top suppliers is carrying them. I did see Stone brewing used them once. http://www.stonebrewing.com/events/stone-pilot-ipa-w-tahoma-hops
Thanks. I just noticed the same link in a google search and came to BA to look at reviews. Nothing from Stone reviewed here? https://www.beeradvocate.com/search/?q=tahoma&qt=beer I see at least a couple Great Lakes Region growers are trying them. The industry is still pretty small up here, so I suppose the farmers are either still experimenting, looking for what is regionally successful, or maybe have some insider knowledge about the hops suitability for the region. Speculating. With just 4 oz, I guess I will make one beer that emphasizes Tahoma and perhaps supports it with something more familiar like Willamette and/or Cascade.
Blast from the past. I used them twice. Once in a Munich SMASH, and definitely remember woody notes. The two worked well together, but it wasn't my favorite beer ever. The other recipe was hopbursted APA in which I put in 2 oz at flameout with .6 oz of Citra and 1.25 oz Chinook. .5 oz Citra and Chinook at 5 min and 15 min, respectively as well. This one actually came out really orange juicy with a strong pine kick. Something I would make again.
