Ah yes. The quintessential American hop. Cascade exudes a distinct spicy citrus aroma with hints of grapefruit. Well suited to just about any ale and lager, its use is particularly popular in American Pale Ales.
Blue Lake hops can be used in any part of the brewing process, however these hops really shine when used in a Hop Stand or Whirlpool! Great Fermentations recommends using a full pound of Blue Lake hops in the whirlpool for 10-30 minutes at a temperature between 170 and 180 degrees for best results.
The Blue Lake Process®
Superior Natural Quality
The Blue Lake Process® preserves 85% - 90% of the natural hop qualities created by nature. The physical integrity of the hop cone and all of the bittering and aroma properties of your favorite hop varietals remain following The Blue Lake Process®. Traditional methods of drying and pelletizing hops create a loss of the bittering and aroma qualities of natural hops. The drying, crushing and extruding process used to create pellets creates heat which degrades or removes the valuable compounds within the hop cones. The Blue Lake Process® preserves all of the properties of fresh, off the bine hops.
As a result of The Blue Lake Process®, our hops preserve all of the flavors associated with your favorite hop varietals. Enjoy the rich and complex hops flavors you come to expect within your harvest ales year-round, with The Blue Lake Process®.
As a result of The Blue Lake Process®, our hops preserve all the aroma of fresh off the bine hops. Any brewer knows there is nothing more satisfying than crushing a handful of fresh hops between your palms and inhaling the pungent aroma that previously could only be found in freshly picked hops. The Blue Lake Process® seals in the aroma of fresh-picked wet hops for you to enjoy all year long.
Clean and Clear Beer
The Blue Lake Process® preserves the shape of the hop cone allowing for easy removal of spent hops after the boil. Pelletized hops cannot be easily removed before fermentation and thus tend to soak up some of the wort and increase the amount of sediment left in the bottom of the fermenter at the end of fermentation. The result is less beer and a greater chance of sediment ending up in your final product.