Sam Adams Boston Lager Hop Question

[TheZel66]

I would like to think a lot of you may have tried Sam Adams Boston Lager before. I really like the "hoppyness" in that beer. Does anyone know if that hoppyness is dominated by hop aroma, or hop flavor? I'm really trying to refine my ability to add hop flavor/aroma at appropriate levels this year to my homebrews.

 

[Conservidave]

I have drank my share of Boston Lager and like you i like the balanced level of Hops. I am guessing but i would say it's mostly aroma. They supposedly use a pound of hops per barrell. Its good stuff!

 

[Conservidave]

I'll pick up a 6'r tonite and report back if my opinion changes.

My first 2 cases of HB bottles came from the Boston Brewery, they truly are craftsmen, IMHO.

 

[Conservidave]

OK, after 3 of the Boston Lagers, the hop flavor is definitely on the tongue with the aroma filtering
into the nose after a drink. So it'd be flavoring mainly, I stand corrected (by myself) and i will deduct 3 brewgeek points from my standings....

 

[LarryBrewer]

Do you notice a mineral aftertaste? I remember that about it. That is where brewing salts come in.

 

[Conservidave]

Do you notice a mineral aftertaste? I remember that about it.

Im not sure what that would be or how to define it. Maybe you can shed some light on that for me/us?

The Sam Adams web site has some interesting stats about the Boston Lager with grain and hop varieties, IBU, SRM, plato etc and It is dry hopped!

 

[LarryBrewer]

A chalky after taste is how I would describe it.

 

[Conservidave]

I dont remember a chalky after taste, having said that i still have a few left to try and see if i cant pick that out. I must say that being a fairly new brewer i am always trying to expand my palate to detect the many
complex flavors in beer, especially from yeast and hops.

Dave,

 

[LarryBrewer]

Now that I look at this a second time, I have heard mineral flavors described as flint or slate. I think a beer that is too chalky also leaves a bit of residual in the mouthfeel. The beer Deschutes has been cranking out lately has enhanced mineral content - not sure I like how heavily they are salting the brewing water.

 

[Conservidave]

FWIW,
I found an old clone recipe for Boston Lager that indicates 3 Tettnanger Hop additions....

1 OZ at 60 min
.5 OZ at 20 min
.5 OZ at 5 min

Im not sure how accurate this is and i believe this was brewed as an ale not a Lager. The Boston Lager
is dry hopped to some degree so not sure if the Tetts were used there as well.