Saaz

Notes on Saaz gathered automatically from across the wiki. Each heading links back to the exact section it came from.

From Hops: Mash Hops

• Saaz mash hop at a rate of 5kg/25hL batch resulted in a beer bursting with grapefruit notes,
• Cascade mash hop at the same rate (in essentially the same malt and kettle hop profile) was bursting with guava notes.

From Hops: Unusual hops

• Calypso also has an extremely high quantity of thiols that work well with Berkeley Yeast's Tropics yeast and OYL's Cosmic Punch.
• Dry hop an APA with Fuggles, Blew my mind.
• Strisselspalt. Used it in a Sencha IPA. Paired it with Liberty and Vic Secret. I really liked the outcome.
• We just dry hopped a Vienna Pils with Saphir. Not sure if that counts or not. …. Not really, I mean, that's what Firestone Walker Pivo Pils is dry hopped with, right?
• We’ve thrown saaz in the dry hopping mix at twice the dosing rate to some new world varietals for a pale and we got pretty interesting matcha green tea vibes, was pretty cool, definitely a one off concept.

From Thiols: Lager Yeast and Thiols

• Malt and Hop as Sources of Thiol S Conjugates: Thiol-Releasing Property of Lager Yeast during Fermentation

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  ABSTRACT: The contribution of polyfunctional thiols (PFTs) to the overall flavor of a lager beer has been well documented, but their origin remains unclear. In comparison with Saccharomyces cerevisiae strains previously investigated (same conditions: 7 days at 24 °C, 3 days at 4 °C), we examined how Saccharomyces pastorianus yeasts are able to produce these PFTs from cysteinylated (Cys-) and glutathionylated (G-) conjugates. Up to 0.35% release was observed from G-conjugates against less than 0.08% for all yeasts studied so far. Lowering the wort nitrogen level and the fermentation temperature (12 °C) strongly increased the release efficiency and the ester/alcohol ratio from Cys-conjugates. However, it did not improve the release from G-conjugates and even prevented the yeast from producing any acetate. Although poor in free PFTs and their Cys-precursors, both Saaz hop and pale malt (classical ingredients for premium lager beers) confirmed to be significant sources of G-conjugates (especially those of 3-sulfanylhexanol and 3-sulfanyl-4-methylpentanol). …….

From Helles: Hops

• Davis says that Faction mixes it up with the hops in their traditional helles beer, but they always keep it to German hops. Think Saaz, Hallertau, Mittlefruh, and Saphir, among others. Faction uses one pound per barrel, if that, according to Davis.

From West Coast Pilsner: hops

• Bob - low alpha hops on hot side, recently noble heritage but US grown, instead of 1lb of high alpha they use 3lb low alpha cause that high vegetal matter gives it a little weight and structure. Cold side- lager kicks more sulfur for sure. Can play well or not. Bright tropical high tone citrus zest hops play well with sulfur; citra, mosaic, Nelson. Maybe those old school hops help build thiol stuff that works well with the sulfur in the lager yeast. They do 69/30/10 and whirlpool to build layers of texture. The varietals they like are Adina, super saaz f/michigan, they like floral delicate citrus and not so much herbal, Crosby sterling,