Waimea Hop Hash. NZ - Crop 2018 (AA 32.6%)
Citrus, herbal, pine. A bold new world hop, Waimea is a strong presence in a number of brewing applications. This dual purpose, Triploid variety displays some impressive statistics, with a high oil profile alongside high alpha and low cohumulone. Pine and citrus notes abound.
Hop hash is a byproduct of the pelletising process, this highly concentrated, resinous matter is going to take your hop usage to a whole new level. HopHash is derived from the residual lupulin glands, resins, and oils that gather on the pellet mill screen during pellet production. Until only recently, this matter would be removed and reintegrated into the pellet stream, however changing market preferences have created a new use for this former byproduct. As the demand for concentrated hop products increased, the value of HopHash was soon realised and suppliers such as Crosby Hop Farm and New Zealand Hops now package and sell it separately.
Our mates at Crosby Hop Farm gave us the expert run down:
It is most similar to a T45 pellet IMO as you get about a double dose of brewing value (Alpha, Beta, Total Oil) on average. Brewing values are variety specific thus we sell this product by variety.
The more oily the hop is = the more hop hash we produce. Example:
Columbus: LOADS OF HASH!
Amarillo: A decent amount of hash
CZ Saaz: Hardly any hash
When brewing with HopHash, we suggest never using it in the boil. We always suggest (and have the most experience) with utilizing this product in the whirlpool and dry hop. The best method of introducing hash is to create a slurry with a bucket or jug introducing wort from the whirlpool to the hash to break it up for better dispersion. We’re sure you could do the same for a dry hop addition but we’ve always just broken it up as much as possible and tossed it in or dosed with a hop cannon. Use hop hash in conjunction with pellets. It adds a nice “hop pop” to aroma and flavor however we’ve found it can be a bit one-note when used on its own.