Fresh Hop

This project began when we were approached by our good friends at Ise Kadoya.

They asked, "We have access to fresh American hops; would you like to collaborate on a production?" We carefully considered how much of the hop aroma we could incorporate into mead rather than beer, and brewed it together at ANTELOPE.

The hops used were Centennial. We felt the quality was excellent, lacking the excessive green notes often characteristic of fresh hops.

We also performed a dry-hop addition with the same variety.

〈Tasting Note〉
A clear yellow hue. There is a subtle, lush greenness unique to fresh hops, yet the aromas of ripe pineapple and orange stand out. The sugar content is near zero, but it has a substantial finish. There is also a mild bitterness.

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Style: Hopped Mead
ABV: 12%
Carbonation: Yes
Volume: 750ml
Ingredients: Honey, Hops (US-grown Centennial, fresh)
Sweetness (1-10 scale): 2 (Dry)
Serving temperature: Well-chilled (4-8℃)

〈Mead making〉
Honey and water are mixed and boiled. After boiling, hops are added at 1g/L for a 60-minute kettle boil. During the middle stage of fermentation, 7g/L of hops are added in multiple doses. The mead is then racked, transferred, and bottled.