One of the great things about a fiber-rich diet is that it affords daddy some quality reading time in his special office, and this morning some muesli induced me to finally start digging in to Mitch Steele’s IPA (that’s an acronym for something, but I’m not far enough along in the book) and came across this nugget regarding (probable) brewing practices for the nascent style in the 18th century:
Hops were added during the boil and were often only allowed to boil for 30 minutes before being pulled out and replaced with another charge. It is cited in many brewing texts of the period that brewers believed that boiling hops for more than 30 minutes extracted rough and harsh flavors and bitterness.
Kind of a philosophical antecedent to the whole late-addition and hopbursting approach – not directly analogous and probably with not quite the same results in the kettle, but still predating the 21st century craft brewing “hoppy not bitter” mantra by a good 250 years. Nothing new under the sun.
Occasionally hair sieves were used to strain the hops from the wort.
Maybe there’s a market for follicle-based hop-separation technology in modern home- and craft brewing? Somebody try that out, let me know how it goes.