Below are Commercial descriptions (taken from beerlegends.com) of what YOB is currently selling from my farm:
Victoria Hops is a dual use hops with a high alpha acid content ranging from 11.5%-14.8%. Its really not that common of a variety, and is difficult to find in commercial beers. The co-humulone is high in Victoria Hops at 38%-45%. Myrcene
is the only oil to be outside of moderate range is fairly high at 30%-45%. Myrcene itself gives a fruity fragrance that is mixed with woody, and herbal peppery tones.
Cascade hops contains moderate alpha acid content ranging from 4.5% to 7%. Its real strength in brewing is in the aroma, as it was the premier aroma hop developed in the U.S. This mettlesome grower bears a verdant, botanic bouquet. It carries some spiciness to it as well. The aroma of Cascade also comes with citrus, sometimes compared to grapefruit. This no doubt comes from the higher levels of myrcene. Farnesene also registers fairly high in Cascade, which is used in the perfume and food industry.
Chinook Hops will add 12%-14% alpha acid content to your hops schedule. It is a dual purpose alpha variety, and is good for the beginning of the boil, or mid-additions in brewing. Chinook is popular in American style beers such as Pale Ale and India Pale ale, but extends itself well to Seasonal Ales, and darker beers including Porter, Stout, and Barley Wines. It has a heavy aroma, and somewhat spicy bouquet. Some piney and herbal notes will be evident in a fresh batch.
Cluster hops is still widely available, and makes a great dual purpose hops in homebrews and commercial beers. The alpha acid content of Cluster Hops is 5.0%-8.5%. The bitterness from this variety is not overwhelming, and is balanced with its floral flavor and aroma. Cluster Hops has fairly high myrcene oil content
which definitely adds to this floral bouquet, which is a nice mix between earthy flavors and sweet fruits.
We had great success with 2 collaboration beers last year using our hops. 'Call of the Hops' with Kooinda Brewing was a wet hopped harvest Pale Ale. 'Rubbing Elbows' with Mornington Peninsula was a highly hopped Rye IPA. Both used Cascade, Victoria and Chinook. We used 11%AA for Chinook, 10%AA for Victoria, and 4.5%AA on Cascade in the recipes and found this to be pretty close to what to expect. I'd suggest using 5% for Cluster.
Our hops are pulse dried under 37C in our purpose built drying room. Pulse drying causes the water content of the wetter part of the hop cone to redistribute to drier parts of the cone. Temperature is then brought back up to quicken the drying process. Volatiles begin to blow off at 38C, so we keep the temperature below this threshold to get the most flavour and aroma we can from our crop.
Our hops should shine late in the boil, flameout, and in hop back for flavour, and, dry hopping AFTER fermentation for aroma. All hop varieties add resinous and fruity qualities on top of what you'd expect from commercial variety profiles. They can be used for bittering, but we recommend you use a commercial hop with known AA% for your bittering additions and use our hops for flavour and aroma either on their own, or, with your favourite commercial varieties.
All our hops have been vacuum sealed and frozen.
As YOB has said, we'd love feedback. This is our first year crop and any feedback would be helpful.
Any questions, let me know. Happy to answer questions here or in private message.