Hop of the Week: Sterling

Yes, I know this is called Hop of the Week, but hey it just sounds better then Hop of the any time I freakin feel like it. Got one of my favorites today that is only a little over 10 years old. US Craft breweries seem to have taken a liking to them though, just as I have.

*via Pelican Brewery

US STERLING (from Brew-Monkey.com)

Pedigree Released in 1998

Maturity Medium

Yield 2020 - 2245 kg./ha. or 1800 - 2000 lb./ac.

Growth Habit Moderately vigorous

Disease/Pest Susceptibility Moderately resistant to downy mildew.

Pickability/Drying/Baling Good

Cone-Structure Medium

Lupulin Pale yellow

Aroma Herbal, spicy with a hint of floral and citrus.

Alpha Acid 6 - 9% w/w

Beta Acid 4 - 6% w/w

Cohumulone 22 - 28% of alpha acids

Storageability Good alpha acids remaining after 6 months storage at 20°C.

Total Oil 1.3 - 1.9 mls/100 grams

Myrcene 44 - 48% of whole oil

Humulene 19 - 23% of whole oil

Carophyllene 5 - 7% of whole oil

Farnesene 11 - 17% of whole oil

General Trade Perception Perceived to be similar to a Saaz and Mt Hood combination. Finding favor as a Saaz replacement.

Possible Substitutions Czech Saaz

Typical Beer Styles Pilsner and other Lagers, Ales and Belgian-Style Ales

Additional Information Limited, but stable acreage.

Typical Hop Use Dual purpose

Commercial examples today both come from the great brewing state of Oregon. 

 Elemental Ale 

Brewed only once a year at peak hop season, this beer is made with 400 pounds of freshly picked, "wet" Sterling hops from Goschie Farms in Silverton, OR. The hops were only 3 hours from the vine when they went into the kettle. The mash tun was also used as a hop back, holding 300 pounds of hops!!! This beer features a huge floral, spicy, grassy aroma with a firm malt background and a huge, snappy hop finish.

(Check out pictures of the brewing session!!!)
 

 

 Double Mountain Pilsner

» PILSNER « Matt's own "Bohemian Rhapsody", featuring traditional ingredients used in a distinctly Northwest recipe. We aged this beer for between six and nine weeks -- two to three times our normal program -- to give our Czech lager yeast enough tie to do its thing, and to allow the flavors to mellow and merge. The result was a hophead's Pilsner that was supremely satisfying. Brewed with organic Pilsner malt, Czech lager yeast, and Sterling hops. 5.5%ABV, 50 BU    

Typical use: Sterling hops can be used all over the board. Usually weighing in somewhere around 8%AA they can be used as a bittering addition for lagers and ales. They also have a great aroma and flavor profile which suits them even better for those additions. 

Style use: Pilsner, summer ales, european style lagers, wits, weizens, and Belgian ales.  

Flavor/aroma: Herbal, spicy, earthy, have a touch of citrus, and a little bit of a floral quality. The fresher they are the more citrus and floral come out, I use these for lighter ales quite a bit and I am always happy with the results.

Substitutions: Czech Saaz or Mt. Hood hops would be the closest substitution. I find a lot of the same qualities. They all have very clean bittering. Saaz hops would leave you more on the spicy side whereas Mt Hood will give you a milder, slighty floral spiciness.