Anyone ever heard of "Red" hops?

The hops were grown in the former Soviet Union ... or perhaps, less likely, The Republic of China {Red China!). :-)

Bill, all I can think of is that they're old. I know my older hops get a reddish/orange hue to the lupulin. Other than that, no ideas....

---------->Denny

-- Life begins at 60...1.060, that is.

I might be wrong but, I remember the Zatec region of Czech Republic being referred to as Red(translated of course) so, perhaps you are using Czech Saaz? Are they delicate and floral with a hint of grassiness?

Brewer Bob

Thanks to all for the replies.

In a previous post, Denny Conn said: > Bill, all I can think of is that they're old. I know my older hops get > a reddish/orange hue to the lupulin. Other than that, no ideas....

Because they were sent to me from an Herbal Shop, I have no idea how old they are. Also, you've raised a good point in my mind; I don't know if this herbalist has the faintest idea of how to properly store hops, but I guess I'll know in another couple of weeks whether it's good to use.

As for lupulin changing color with age, I have no idea. This is my first year to grow hops, so they haven't aged yet. The commercial hops I use are usually pellets, so I can't judge the color of any lupulin, and when I've used whole hops, I've dumped the bag into the kettle without ever really looking at them much. But I do want to point out that some types of hops are _supposed_ to have an "orange" hue to them; per Hop Union --

-- both Chinook and Nugget have lupulin that is "yellow-orange" in color. On the other hand, it describes both US Saaz and Czech Saaz as having lupulin that is "pale yellow".

As for their aroma, I don't have any left and I can't recall specifics of what it smelled like over a week ago except to say that it had a very strong odor (not what I would call "delicate") which I would describe as very herbal rather than "floral" -- more like spices than flowers -- and I can't recall any grassiness at all. I'm still wondering if these were supposed to be _brewing_ hops or some variety that is primarily used for decoration, wreaths, and hop pillows. But I'll be sure to post results.

Incidentally, I have a question re hops storage: if hops are exposed to oxygen during storage, but are otherwise properly stored (sealed and frozen), does anyone know if it is primarily the AA% that degrades? ... or do the components that contribute to aroma and flavor also oxidize?

Bill Velek - PERSONAL sites =

I believe the aroma compounds also degrade. Thus the use of aged hops for lambics: the hops provide little bitterness and no aroma, mostly they are there for antibacterial properties.

But if you can smell the hops now, the aroma compounds are still there. :)