Hops aren't for me, because I can't stand the bitter taste. Apparently only 20% of the population can taste the bitterness, just like about 20% have some degree of color-blindness.
It's just genetics.
Hops aren't for me, because I can't stand the bitter taste. Apparently only 20% of the population can taste the bitterness, just like about 20% have some degree of color-blindness.
It's just genetics.
Bitterness from hops is extracted when they are boiled, and the longer they are boiled the more bitterness you get. If you add hops during the last day or two of fermentation before bottling (at room temperature), you don't get any bitterness, just hop flavor and aroma. The flavors and aromas can be fruity, earthy, piney, floral etc...
For kombucha I have very little interest in boiling any hops into mine since sour + bitter = gross, but sour + fruity hop flavor & aroma = awesome.
So are you saying that you're part of a 20% that picks up on bitterness that no one else would pick up? Pretty curious about this as I've read a lot about hops and never heard anything like that.
Any updates from anyone? I think I'm going to try some of the things mentioned here pretty soon.
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