4

Columbus is such a high-alpha variety that I find I can only use very little of it for bittering. I have a pound of these things and I would eventually like to get through them. Has anyone used Columbus as a flavor or aroma hop? What can I expect?

2

Columbus works well as a flavor/aroma hop. I used to do a single hop Columbus DIPA a few times a year, but I did it so many times that I began to grow tired of the flavor and had to stop using Columbus altogether. It has a nice piney aroma and flavor. More pine than anything, but it's a little has a little bit of citrus character too.

The only drawback, in my opinion, is that if you overdo it you can end up with grassy or metallic flavors. I did a huge barleywine (OG 1.110) last September and I used a ton of Columbus throughout the boil, at 10 minutes, at flameout, and then dry hopped in both primary and secondary. The grassy flavors really detracted from the flavor for about 6 months, when the off-flavor finally started to fade. Now, almost 11 months later, the beer is starting to taste great, very similar to Sierra Nevada Bigfoot.

To sum up, I think Columbus is a great flavor and aroma hop, but should be used in limited quantities.

| improve this answer | |

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service, privacy policy and cookie policy

Not the answer you're looking for? Browse other questions tagged or ask your own question.