And with this beer, we were saying we can give you a better hop experience with just 30 or 40 IBUs. “You’ve got to remember, this was at a time when everyone out here was making bitter, bitter, bitter IPAs,” Whiting says. Whiting and his co-conspirators at Hop Valley named the beer Bubble Stash. Up to that point, the dank powder was nothing more than a nuisance, a substance that had to be scraped off processing machines, swept off the floors and tossed into the trash.īut after that first brew, it was immediately clear the dust was anything but trash it was green gold dust, the purest, most-potent and concentrated expression of hops available. “It was basically hop dust, powderized lupulin glands, the part of the hop where all the oils and aromas are contained,” Whiting says.
In partnership with hop processor Hopunion (now Yakima Chief Hops), Hop Valley and another small Oregon brewer scored the first samples of “hop dust” and set out to find an answer to the question: Could this fragrant, sticky hop powder scraped out of the inside of the hop-pellet hammer mill work in beer? Swapping out the ubiquitous pelletized hops for a fine hop powder collected as a byproduct of hop processing, Whiting crafted a pale ale that came out of tanks with bright citrus, floral and pine aromas and a level of bitterness far below the West Coast IPAs typical during that time. Seven years ago in Eugene, Ore., Patrick Whiting of Hop Valley Brewing brewed his first batch of beer using a novel form of hops largely unknown among brewers, let alone used in the brewing process.
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