Perle
Notes on Perle gathered automatically from across the wiki. Each heading links back to the exact section it came from.
- “You want a fine bitterness in your beer,” he says. “To achieve that, you really need good hops. Some high-alpha varieties are fine, but their bitterness can be harsh at times. I will always prefer an early crop for those, as when they stay too long on the plant, their alphas are higher, but there is a risk of getting a harsh, unpleasant, and unrefined bitterness from them. A good relationship with a skillful grower helps a lot here. Of course, I like the European varieties a lot, and I think you get the finest bitterness with the so-called dual hops, like German Perle for instance.”
- Arioli’s approach seems to be: start with a German model and trick it out. The recipe Arioli offered me looks very German—pilsner malt, a tiny hint of CaraMunich, and Perle, Northern Brewer, Hallertauer Mittelfrüh, and Saphir hops. Yet other techniques are less traditional. “When we are talking about lager, especially pils beer,” he said, “Italian beers are more hoppy, more fruity, and also a bit more malty.”