Thanks to my coworker, Sarah, I have half a pound of fresh Cascade hops! What will I do with them, you ask? Right now they’re in the freezer. They’ll probably go in the last 20/10/5 minutes of a boil, while using some more proper bittering hops for the full 60 minutes. I don’t know if there’s room in my next two experimental recipes for them, but why not?
For those of you who don’t know, Cascade hops are named after the “Cascadia” region of California and Canada. Cascade hops embody that citrusy, floral hop aroma so typical of west-coast pale ales.