Dry Hopping Tea In Beer: Enhancing Aromatics

Hop tea is a great way to enhance the flavour of your beer. The process is simple: make a tea with hot (but not boiling) water, steep, and then add to your fermentor, bottling bucket, or keg. The warmer tea picks up hops flavours and a small degree of bitterness. You can also add hops tea to your beer after fermentation. Tea leaves can be added to the whirlpool, but be careful not to expose them to hot wort for too long, as this can result in a harsh mouthfeel and blow off complex aromatics.

Choosing the right hops for your tea

When choosing the hops for your tea, it is important to consider the flavour profile you want to achieve. Different varieties of hops will impart different flavours and aromas to your tea, so selecting the right type is crucial.

If you're looking for a floral and citrusy note in your tea, Cascade hops could be a good choice. Cascade hops are often described as having flowery, grapefruit, and citrus aromas. On the other hand, if you prefer a more earthy and mild flavour, Fuggles or Hallertau hops might be better suited. These hops are known for their pleasant, mild, and earthy aroma.

Another factor to consider is the alpha acid content of the hops. Hops with high alpha acid content tend to be very bitter, so unless you're aiming for a bitter tea, it's best to choose hops with low alpha acids. The Teamaker hop variety, released in 2008, is specifically bred for making hop tea and has very low alpha acid levels.

You can also experiment with different combinations of hops to find a blend that suits your taste. For example, you could make a Galaxy tea to enhance the flavour of Citra finishing hops.

When choosing hops for your tea, it's recommended to select something flavourful and aromatic that complements your beer. If you're brewing an IPA, you might want to choose hops with strong aromas, such as Centennial, Cascade, and Huell Melon. However, if you're making a lighter beer like a blonde ale, you might opt for more subtle, earthy, or floral hops.

In addition to the variety of hops, the amount of hops used will also impact the flavour of your tea. While you want to use enough hops to saturate the solution, using too much may result in waste. As a general guideline, about a quarter ounce of hops per 8 ounces of tea should be sufficient.

By carefully selecting the right hops and experimenting with different combinations and amounts, you can create a hop tea that enhances the flavour and aroma of your beer.

How to steep hops for tea

Hops have been used in tea for as long as they have been used in beer. Hop tea is often used as a bedtime tea due to its natural sedative properties. It is also reported to have many health benefits.

To make hop tea, you can use either pellets or whole hops. Pellets are easier to manage and soak up less tea, but whole hops are recommended for the best flavour. The first step is to choose your hops. Go for something with low alpha acids and high beta acids, and that has a good flavour and aroma profile that you like.

For your first time making tea, choose a low alpha acid hop that you enjoy and add a small amount (about a quarter of an ounce for 8 ounces of tea should be enough) to a tea ball, strainer, or French Press. Bring 8 ounces of water to the boil and add to the French Press or cup with the tea ball. Allow the tea to steep for a few minutes, then remove the hops by straining or pressing. You can sweeten the tea to taste using honey or your preferred sweetener.

The water temperature has a big impact on the flavour. Most sources say that 179°F (79°C) is the threshold temperature for isomerising hops, but you will get some bitterness with lower temperatures, between 150–160°F (65–71°C).

You can also make hop tea with cold water. This method uses more hops (approximately 1 oz (28 grams) per quart (litre) of water). Add the hops to cold water and allow them to steep for 4-8 hours at room temperature, then strain to remove the hops. You can then refrigerate it and drink when desired. This will give you a good idea of the hop flavour, but not how it interacts with malt or alcohol.

When to add tea to the brewing process

Tea can be added to the hot side of the brewing process, which includes any step before the wort is chilled. This can be done during the whirlpool, where the tea won't be in contact with the wort for too long, and tea leaves are left behind with the trub. However, black teas should be avoided during the boil, as extended time at boiling temperature extracts astringent compounds, creating an undesirable bitter note in the final beer. Tropical teas, like hibiscus, lower in astringent compounds, can be added to the boil to extract colour.

Alternatively, tea can be added to the cold side of the process, typically after fermentation is complete, similar to dry hopping. This method, known as "dry-leafing," involves adding tea leaves directly to the fermenter, creating an iced tea-flavoured beer. Cold steeping tea before adding it to the final product preserves tea aromatics and flavour while reducing bitterness. This can be done by steeping tea in cold beer overnight in a French press, then adding the infusion to the fermenter or carboy.

The timing of tea addition will depend on the desired flavour profile and the type of tea being used. For example, black teas, which are more oxidised and have a stronger, longer-lasting flavour, can be added during the whirlpool or after fermentation. Green teas, on the other hand, are less oxidised and can be added during the boil to extract a bitter note or used as a dry-leaf addition to contribute delicate floral notes to the finished beer.

The pros and cons of using a French press

Using a French press to dry hop tea in beer has its advantages and disadvantages. Here are some pros and cons to consider:

Pros:

• A French press can be used to keep hops out of the keg, preventing them from messing with the post seals.
• It can help to keep whole leaf hops submerged during the steeping process, and it forces the tea through a fine screen, leaving the hops behind.
• The French press method allows for a wider spectrum of hops character to be extracted, contributing aroma and a small degree of bitterness.
• It is a reasonably priced option for brewing tea, and it can be found in many stores.

Cons:

• The French press may not be large enough, especially when compared to the amount of hops planned to be used, which could lead to lower extraction efficiency of the oils.
• Cleaning a French press can be more tedious compared to alternative brewing methods, such as a teapot with a strainer or a simple tea infuser.
• Unless the tea is poured all at once, the second cup may become overly strong and bitter as the tea leaves continue to steep in the water.
• The tea may become too bitter if left to steep for an extended period, especially with whites and greens.

How to dry hops for use in winter

Drying hops is a time-consuming process that requires precision and patience. Here is a step-by-step guide on how to dry hops for use in winter:

Harvesting Hops:

The first step is to pick the hops at the right time. Hops are usually harvested between mid-August and September. It is essential to wait until the hops are over-ripe rather than under-ripe to ensure adequate alpha-acid development. Check for signs of ripeness: the cones should feel light, dry, and spring back after a gentle squeeze. They should also have a pungent smell, and rolling a cone next to your ear should produce a cricket-like sound.

Drying Methods:

There are several methods to dry hops, but the key is to do it quickly without exposing them to excessive heat. Here are some common techniques:

• Food Dehydrator: Using a food dehydrator is the easiest and recommended method. Set the temperature between 120°F and 140°F (49°C and 60°C) and dry the hops for at least 24 hours or until they are completely dry.
• Oven: Spread the hops on a pan and place them in an oven set at the lowest temperature, not exceeding 140°F (60°C). Constantly monitor the hops to prevent burning and ensure adequate airflow by checking on them every 20 minutes.
• Window Screen or Air Filter: Spread the hops over a window screen or a house air filter in a warm, dry location. Cover them with landscape fabric to keep them in the dark and use a fan to maintain airflow. Leave them for a few days, occasionally fluffing the hops to expose the inner cones to the air.
• Microwave: Place the freshly picked hops in a plastic colander and microwave at 50% power, stirring every 30 seconds until mostly dry.

Checking for Dryness:

To ensure your hops are sufficiently dry, try breaking the central stem of a cone; it should be brittle and snap in half easily. The yellow powdery lupulin inside should fall out easily, and the leaves should feel papery and springy.

Storing Dried Hops:

Once your hops are dried, it's important to store them properly to maintain their quality. Weigh and separate the hops into small bags of one to two ounces each. Remove as much air as possible from the bags, and then seal and label them before placing them in the freezer for long-term storage.

By following these steps, you will be able to successfully dry and preserve your hops for use during the winter months, ensuring they retain their freshness and aroma for your brewing needs.

Frequently asked questions