For just a few weeks a year, the Pacific Northwest is privy to a craft beer style all its own. 

It’s called the Fresh Hop IPA, and it’s only achievable if hops are added within 48 hours of being  picked. This is only possible thanks to breweries’ close proximity to the Yakima Valley, where the majority of the country’s hops are grown. 

This sticky, green, farm-to-beer taste is incomparable to any hop pellet-made IPA.

And Seattle’s Fremont Brewing is leading the fresh revolution. They’ve been making this style for almost a decade; when they first started, they were among only a handful of other pioneering breweries! 

Their notoriously dank Fresh Hop series called Field to Ferment sets the industry standard. We’ve asked other breweries about who the major influencers are on the style, and, across the board, Fremont’s Fresh Hops are the #1 response. 

Today, we have their freshest release — the first of the 2019 Field to Ferment series, and it’s a doozy, let me tell you! Traditionally single-hopped, this year’s debut release is their first-ever dual-fresh hop! 

They add Centennial and Simcoe Hops less than 24 hours after they were picked! We can verify this because the Tavour crew took a little field trip down to Fremont on brew day and we actually watched the hops go into the fermenters!  

Now, we have it straight off the canning line, and WOWZA! It tastes incredibly bright. The first sip blasts the taste buds with dank, grassy citrus. It’s absolutely packed with flavors of fresh greenery, yet it finishes refreshingly clean. 

If you love IPAs but you’ve never tried a Fresh Hop brew, Field to Ferment will make for an epic first taste! 

Rated 4.13 on Untappd

Packaged On September 10th, 2019