Since the inception of Sobremesa I have been ageing whole flower hops in hessian coffee bags. This is a common practice in Belgium.
Aging hops leads to oxidation of acids and oils. In addition to their antimicrobial activity, aged hops contribute important earthy/herbal tea like flavour and aroma compounds while not contributing much of a strong bitterness.
This is the first blend that has utilised these hops and sadly the last brew using malt from House of Malt (VIC). – Sobremesa
