Yeast & Fermentation

Fresh Hop Ale is beer brewed within 24 hours of harvest. That's the rule set by the Fresh Hop Ale Festival in Yakima for its competition. The hops go into the kettle undried, still damp and full of green resins.

Fermentation here is top-fermenting. That means the yeast works at around 18 to 20 degrees Celsius and rises to the top of the beer, rather than settling at the bottom like lager yeast does. In the process, it produces fruity aromatic compounds called esters that pair beautifully with Citra and Mosaic.

For a classic West Coast IPA, brewers favor a neutral yeast strain that ferments cleanly without stealing the spotlight. The beer comes out clear and dry, letting the hops remain the star of the show. A hint of fruitiness from the yeast is acceptable, but it's never the goal.

Hazy IPA is a different story. Some yeast stays suspended in the beer, combining with protein and hop oils to create the haze. A beer like this tastes soft and juicy and smells of orange juice or mango, with little perceptible bitterness.

Fermentation takes place in stainless steel tanks, usually conical ones so the yeast settles at the bottom and can be easily drained off. An ale is typically ready after one to two weeks, with dry hopping added during or after fermentation.

A Fresh Hop Ale isn't meant for aging. Its green, resinous aromas fade within weeks, which is why it's meant to be drunk young. Bale Breaker has brewed a Fresh Hop version of its IPA, Piled High, every year since 2012, and in the valley the rule holds true: a beer like this is a harvest beer, not a cellar beer.