For those that enjoy the bitter bite of the hoppy beer, Tequesta Brewing Company—and Twisted Trunk on Thursday—is throwing a week-long party just for you. The fourth annual Hop Week is running October 6-11, with daily specialties to make all you hoppy brewsters smile.
For those that frequent the purple-hued taproom in Tequesta, they know that brewmasters Matt Webster and Fran Andrewlevich are constantly tinkering with new beer styles and ingredients, creating some rather complex and tantalizing quaffs. Along with the stable of evergreen brews (Der Chancellor, Gnarley Barley, and Terminally Ale), there is a near constant flow of seasonal lagers, specialty ales, brooding porters, and fruit-infused weizens running from the fermenting tanks. On Wednesdays at 3 p.m., the crew taps an exclusive cask—small cask-conditioned experiments, where firkins filled with brew are infused with a milieu of interesting flavor combinations (on September 30 the brew crew tapped a Double IPA with jalapeños and pineapple—just one example of the sudsy creativity).
TBC’s annual Hop Week is in celebration of the Northwest’s annual hop harvest that runs from August through September. As the main growers of hops for the U.S., the Pacific Northwest grows quite an interesting range of the conical flower, with cultivars varying in strength and flavors. Following harvest, the hops are dried, bagged, and shipped to breweries across the globe throughout the year. For Hop Week, TBC overnighted more than 100 pounds of wet hops from harvest, adding them to their beer before the drying process could degrade volatile, aromatic oils from the flower. TBC received nine different hop varietals for the party (Tomohawk, Amarillo, Columbus, Mosaic, Chinook, Zeus, Citra, Caliente, and Nugget), to wet-hop brews, cask-condition others, and run even more through Randall pours (a contraption attached to the tap lines, allowing one last flavor infusion as a beer is being poured). The end result: major hop bite to a bevvy of brews, adding a level of flavor and aroma that you won’t find anywhere else.
For those having trouble understanding hops, here’s all you need to know about those bitter, anti-microbial flowers, and why they are so important.
The fourth annual Hop Week kick-starts on Tuesday, October 6, with special pours every night. Here’s a rundown of what to expect:
Tuesday, October 6
- Double IPA wet-hopped with Nugget and Amarillo
- 3 p.m.: Cask-conditioned Red Dragon (Imperial Red Ale) with Columbus and Nugget Wet Hops
Wednesday, October 7
- Gnarley Barley wet-hopped with Tomohawk
- 5-8 p.m.: Randall pours of Wakatu IPA with limes and Caliente hops
Thursday, October 8
Hopheads go south to Twisted Trunk for a special Palm Beach Gardens edition of Hop Week.
- 2 p.m.: a Brown IPA will pour
- 3 p.m.: IPGA (American IPA) wet-hopped with Columbus hops
- 3 p.m.: Jack Daniels Barrel cask-conditioned Brown IPA with Mosaic hops
- 4 p.m.: Randall pours of Black Walnut Oatmeal Stout with Citra hops and tangelo
Friday, October 9
- Black IPA wet and dry-hopped with Chinook hops
- White IPA with blood orange and Nugget wet hopes
Saturday, October 10
- 2 p.m.: Cask-conditioned Black IPA with Zeus wet hops and smoked bourbon oak
- 5 p.m.: Randall pours of Mango Papaya Double IPA with pineapple and Citra hops
Sunday, October 11
- Gnarley Sour with grapefruit zest and Chinook hops
- 1 p.m.: Cask-conditioned Double IPA with Columbus and Citra wet hops.