Hampline Brewing Co., which is one of just a handful of Memphis breweries really pushing the limits of hoppy beers, continues its experimentation with its latest release, “Problem Sauvin.”
This New England-style IPA, clocking in at 6.9% ABV/30 IBUs, was brewed with a unique New Zealand hop, Nelson Sauvin, which is considered by some as being extreme.
The hop’s name is a nod to the Sauvignon Blanc wine grape, to which the hop shares similar flavor and aroma characteristics. You may also pick up passion fruit and gooseberry notes.
Wes Osier, Hampline’s head brewer, said he enjoys brewing with New Zealand hops, “even though they are fairly polarizing for a lot of folks.”
“I love the high oil content and the overwhelming fruity, pithiness — in a pleasant way, to me, at least,” Osier told Memphis Beer Blog.
Osier said he did cut back a little on the Nelson Sauvin because of the potential to over-hop. Osier used about 2.5 pounds per barrel of Nelson Sauvin for dry hopping.
In addition, Mosaic hops, which also give off tropical and fruity characteristics, were used in the whirlpool.
The beer’s malt bill is fairly simple: 80% pils malt and 20% red wheat malt.
Osier, who enjoys brewing everything from NEIPAs and sours to old world German, Belgian, and British styles, likes bringing new flavors to Memphis beer drinkers.
“The inspiration for these one-off IPAs is simply educational,” Osier said.
“I want Memphis IPA lovers to experience some of the same flavors that people in Boston, Denver, Portland, etc., enjoy, because brewers in those mature areas have to experiment with different things.”
Problem Sauvin is available on draft and in four-packs of 16-oz. cans to go in Hampline’s taproom, 584 Tillman, in Memphis.
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