Fresh Hop Beer
This is the description of how the Fresh Hop Beer style of beer should taste, feel and look. However, there may be perfectly fine beers in this style that fall outside of these ranges and descriptions. This information is just to show the most commonly accepted ranges for the Fresh Hop Beer beer style.
These ales or lagers are brewed with freshly harvested hops. Such hops might be undried fresh or frozen cones or ground material, or, freshly kilned dried cones or pellets. These beers are typically consumed while fresh to highlight bright fresh hop attributes. Aging these beers will typically modify and reduce fresh-hop characters resulting in unique flavor outcomes. Competition organizers may create subcategories for ales and lagers, or which reflect groups of entries based on fresh hops in unprocessed, frozen or kilned form. When using these guidelines as the basis for evaluating entries at competitions, brewers may be asked to provide supplemental information about entries in this category to allow for accurate evaluation of diverse entries. Such information might include the underlying beer style upon which the entry is based, or other information unique to the entry such as hop varieties used, unprocessed, frozen or kilned, processing or timing of addition(s) (kettle, whirlpool, fermenter, aging tank, etc.), other ingredients used or other factors which influence perceived sensory outcomes.
- Body: Varies with underlying style
- Malt Flavors & Aromas: Varies with underlying style
- Hop Flavors & Aromas: Fresh hop aroma and ﬂavor is prominent exhibiting green grass-like, fresh mown hay/grass or other fresh hop attributes.
- Fermentation Characteristics: Fruity esters may present at levels consistent with the underlying beer style being made with fresh hops
Brewing Properties of Fresh Hop Beer
The functional properties of brewing Fresh Hop Beer beers as descided by the Brewers Association. These guidelines reflect, as accurately as possible, historical significance, authenticity or a high profile in the current commercial beer market.
The alcohol by volume is shows the amount of alcohol this style of beer should have.
The International Bittering Units (IBU) scale is used to approximately quantify the actual (not perceived) bitterness of beer.
SRM is a scale for measuring the color intensity of a beer. Low SRM grains impart a pale straw color while higher values mean it will add a darker color to the wort. Learn more »
Original Gravity (OG) is a measure of the sugar content in the wort before alcoholic fermentation has started to produce the beer.
The Final Gravity (FG) is how much sugar is left over in the beer when fermentation is complete.
If you see an error in our data, please let us know!
Based on Brewers Association 2020 Beer Style Guidelines with changes. Used with permission of Brewers Association.