Wet Hopping: A Fresh Idea or Just Extra Work?

Good morning. While attendees most famously drink Mint Juleps when watching the Kentucky Derby, an estimated 425,000 cans of beer are also consumed each year at the event. This sounds impressive until you realize that around 150,000 people join in on the festivities every year.

I think we need to bump those beer numbers up…

-Brandon Copeland

Wet Hopping: A Fresh Idea or Just Extra Work?

Hop harvest season is something of a holiday for brewers—big aromas, vibrant flavors, and the unique excitement of using fresh hops picked right off the vine. With my hops just starting to grow at my mother-in-law’s, I’m already looking forward to it! Brewing with these freshly harvested hops is called wet hopping (or fresh hopping), and homebrewers either swear by its freshness or dismiss it as too unpredictable and troublesome.

But does the effort of wet hopping actually translate to better beer, or is it mostly brewer bravado and seasonal hype?

Fresh vs. Dry: What's the Real Difference?

Wet hops are hops that haven't been dried or processed. Picked fresh from the bine, they retain moisture, giving beers brewed with them distinctly fresh, grassy, vibrant characteristics that some brewers claim are unparalleled.

But freshness comes at a cost. Wet hops must be used almost immediately—typically within 24 hours of picking—before their volatile oils and freshness fade. Plus, they're bulky, heavy, and tricky to measure, meaning more hops, more cleaning, and sometimes less predictable outcomes.

Worth the Rush?

There's no denying wet-hopped beers stand out. Seasonal fresh-hop IPAs have loyal followings precisely because of their fleeting availability and unique flavors. But critics argue wet hops can also deliver grassy, vegetal, or inconsistent notes. Additionally, securing freshly harvested hops can be challenging if you don’t live near hop farms.

In my experience, wet hops have added wonderful flavor and aroma to my beers that is unique and difficult to replicate with pellets. There is nothing more exciting than harvesting fresh hops from the yard and throwing them into the boil on your own homebrewed beer.

So, is wet hopping a transformative brewing technique or just another craft beer trend we might soon leave behind?

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Beer Trivia Question

🍺 Which U.S. state is most famous for producing the majority of the nation’s fresh hops used in wet-hopped beers?

Read to the end to find out if you're right!

Brewgr Recipe of the Week
NZ Pale Ale

I brewed a New Zealand Pilsner a couple years back and fell in love with the style, so immediately when I saw NZ Pale Ale I got excited. If you’re curious what New Zealand has to do with it, it’s because it uses hops from New Zealand, in this case Riwaka. On the whole, this is a fairly simple recipe if you’re interested in trying out some different hops!

Credit: Avanzeben

Poll Results: Are Herbal Beers Here to Stay?

Not many brewers responded saying they love herbal beers - to be honest, this is a topic I came across and it peaked my interest because I wasn’t familiar with them. I have to side with the majority and say that I am curious and intrigued, but at the same time in moderation - but brewers are creative, and especially using something natural as an additive to enhance beer will always be on the table.

And the Answer Is...

🍺 Washington. The Yakima Valley in Washington state produces around 70–75% of the hops grown in the United States, making it a prime source for fresh hops during harvest season.