Bert’s Beer Baster™ Hop Concentrate
When I began my journey in the beer world, I heard a story about a hop-loving brewer who carried a vial of hop oil in his pocket. Whenever he left home, he used the oil to improve pints of the only beer usually available – industrial lager – boosting its appeal, and creating a beer legend in the process.
Inspired by this story, I’ve created a hop concentrate you can use to baste your own beers: those you brew, or ones you encounter in the wild.
Good Things Come in Small Packages
Each bottle is just 15 mL, but its small size disguises its strength. Just a few drops are enough for most beers, and each bottle contains about 300 drops, or roughly 100 beers.
Single-Varietal Hop Concentrate
I prefer single-origin coffee and varietal wine - I think individual hop varieties are just as interesting, so I have created four different hop concentrates that will let you experience each variety’s characteristic aroma:
- Amarillo®: floral, spicy, and tropical but mainly known for citrus, especially orange and lemon.
- Azacca®: tropical fruits, especially mango and pineapple
- Chinook: big-time pine and citrus aromas
- Centennial: earthy, floral and some citrus
- Columbus: citrus and spice, dank and/or herbal
- Saaz (US): The classic noble hop, used extensively in Pilsner-style beers and many Belgian styles. Very earthy/herbal with some floral notes.
Bert's isn't just for beer - it works well in cider, mead and cocktails (try a gin and tonic with Azacca) that need an aromatic hop lift. Homebrewing? One 15 mL vial in five gallons can totally replace your dry-hopping,* depending on the recipe.
A Bale in a Bottle
It takes approximately half a pound of farm-fresh hops to produce the concentrated fresh hop oil used in each bottle of Beer Baster.
The hops used in Bert's Beer Baster are steam-distilled immediately after harvest to ensure maximum freshness. Complex aroma compounds are captured in the oil without the use of chemicals, making Bert’s insanely aromatic.
* Don't use Bert's Beer Baster in the boil kettle - high temps will drive off all the aromatic compounds. Use it on the cool side of brewing, added to secondary fermenter or add when you bottle or keg.