Aged Hops are whole leaf hops that are aged to meet specifications needed to brew wild ales, including traditional Belgian style beers such as Lambic. YCH recognized the need for consistent, quality aged hops with reliable analytics and supply. After years of research and experimentation, YCH created aging chambers, replicating the environment and conditions of a Belgian “hop loft” where hops have historically been aged.
Utilizing temperature and humidity trackers along with enhanced airflows, this process combines innovation and tradition to create a validated product. Only specific hop varieties are selected for the Aged Hops program, based on their characteristics and aging abilities. They are closely monitored via sensory and lab analytics to ensure quality throughout the aging process.
Reliable Certificate of Analysis documentation supported by in-house lab testing
Access to aged hops that meet food safety and good manufacturing process guidelines
Consistent quality hops that meet aged hop specifications
Sustainable supply of aged hops for creating wild ales and Belgian style brews
Aged Hops are primarily used in early kettle additions to provide bitterness, polyphenol antioxidants and rod cell bacterial resistance to wort. Additions are best made early to both volatize off any unpleasant characteristics and enhance absorption. Aged hops can be added to the brew loose, in mesh bags or added via custom designed dosing systems.
KETTLE: This is the primary point for Aged Hop additions. Bitterness calculations should be done using the original alpha acid analysis of the product, not the most recent.
Post-Boil/Whirlpool: Due to the oxidized nature of Aged Hops, additions to the whirlpool or post-boil are not recommended.
Fermentation: Due to the oxidized nature of Aged Hops, additions on the cold side are not recommended.