04/12/12 05:27 PM
Sour Beers and Dry Hops
Has anyone read anything that suggests that the low pH of sour beers adds a preservative element to hop flavor and aroma in regards to late and dry hops?
I had a 2011 bottle of Le Terroir the other day and I was ready to be really underwhelmed. I absolutely love this beer when it is fresh, but at a year old I wasn't expecting too much. I was blown away. Granted, it wasn't as hoppy or bright as when it was released, but it was still really, really good.
I'm usually pretty sensitive to oxidized American hops, but didn't get any of that from this bottle. Anyone have a similar experience?