Summit Brewing Creates Experimental Hop Beers: XPA 1, XPA 2 & XPA 3

There is something very special brewing at Summit Brewing Company in October and November. And it involves experimental hops varieties.

Earlier this year, HopUnion and HBC (Hop Breeding Company) asked our head brewer Damian McConn if he and Summit Brewing Company would be interested in brewing with a few experimental hop varieties and giving them some feedback on the hops flavor, aroma and overall impression. This feedback will be used to guide how the hops are grown and sold on a commercial basis if they like the results. We were excited to be included in such a unique experiment.

We received the three types of hops: HBC 291, HBC 344 and HBC 366. At this point in the game, these hops don’t even have "real" names yet, they are simply known by their test number. Even without names, these hops have a character all of their own and Summit is part of a larger project to figure out the best way to utilize them.

Damian’s plan was this: using our small pilot system, he would brew the recipe to our flagship Extra Pale Ale (as far as the malt was concerned), but replace all "normal" EPA hop additions of Horizon, Fuggle and Cascade with each of the new hops. So, XPA 1 would be all HBC 291 hops, XPA 2 would be all NBC 244 and XPA 3 would be all HBC 366.

The beers would be made available only to our staff, taste panels and one keg of each will go on tap at the Summit Beer Hall & Taproom.

Here are some initial results from our tasting notes. We’ll add notes for each variety as they are brewed and tasted.

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XPA Brew 1 – HBC 291

The notes we were supplied with from HopUnion described this hop as 11.2-13.1% alpha acid (aa). Breeder’s comments: "Very favorable aroma combined with good agronomics. Typical descriptors include peppery, floral and fruity." The flavor/aroma wheels was high on citrus, spicy, and floral notes.

Damian and I had a sample off of the fermentor ahead of racking to the keg. Together we noted an aroma that was frangrant and floral. The flavor and flavor was a bit different than the aroma, coming across with some white pepper spice and somewhat coarse, vegetal (onion/garlic) bitterness. Damian said it reminded him a bit of Palisade and Centennial similar to our brewer Gabe Smoley’s Unchained 12: 100% Organic Ale, which used both of those hops. It wasn’t all that citrusy or resinous like a like of American hops.

We agree it could be good as a flavor hop added mid-boil for beers that also utilize other hops for bitterness and aroma. It’s a nice hop, but likely not the NEXT BIG THING when it comes to American hops.

We invite you to the Summit Beer Hall from 3-8pm on Friday, Oct. 11th so that you can taste this experimental brew for youself and leave Damian some notes.

See more photos from XPA 1 at Summit’s Flickr Page.

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I will update this blog with notes on XPA 2 and XPA 3 as they beer is brewed and becomes available.