We’ve heard of wild yeast, well now a Utah brewer from Desert Edge Brewery is using wild hops to brew his fall seasonal called Radius. This from the Salt Lake Trib:
Somewhere in Summit County » Between the cattails and yellow wildflowers, Chris Haas spots lime green cones dangling from dark wiry vines. The sight turns the Utah beer brewer as giddy as a child at Christmas.
Haas, of Desert Edge Brewery, scurries down a small embankment toward the hops, with their paper-thin leaves and spiked tips. He chops off the vine near the base, stuffs it into a cardboard box and starts foraging for more.
It’s the sixth year that Haas — and some of his beer-loving friends — have harvested wild hops to make Radius, one of the brewery’s most interesting fall beers.
The golden ale is made with ingredients grown or produced within a 150-mile radius of the Salt Lake City brewery at Trolley Square. Haas gets the grains from Idaho, but with no commercially grown hops in the area, foraging is required.
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