The Year of Hop Labs

July, 27th 2016

When we started our journey as craft brewery we knew that we wanted to showcase our favorite flavors in an intense way by showcasing how different ingredients can have a strong impact on the final flavor of the beer. Hops are one of the 4 main traditional ingredients in beer along with malt, yeast, and water.  Since there are over 100 varieties of hops we knew there was no way we could focus on just a few of them and have it satisfy our creative side. This lead us to the plan of keeping the malt, yeast, and water constant on each version of Hop Lab and letting each new hop combination shine through.


With each new 
hop lab color comes a new experience of hops used in a unique way to create completely different flavors while only changing that one variable, the hop variety. We keep the hopping times and amounts constant as well.

During the year of 2016 we committed to releasing a new Hop Lab beer each month:

  • Red
  • Yellow
  • Blue
  • Green
  • Purple,
  • White
  • Orange
  • Black
  • Silver
  • Pink
  • Tan
  • Neon Blue


Throughout this journey, we get to experience a wide variety of hops bringing flavors ranging everywhere from passion fruit, pineapple, and guava to pear and banana.

The hop varieties that we are focusing on currently are some of the newest and most interesting varieties we can get our hands on. Most of them are rare and highly sought after while some are more common and may have been forgotten by the majority of the industry. One constant that rings true is that many of the hops we select have not been experienced by craft beer drinkers in our area.

Craft beer is all about experiencing new things and finding flavors that are not only delicious but also intriguing. It is with these Hop Lab beers that we aim to intrigue drinkers through experiencing hop varieties from as far away as Austra
lia, and New Zealand or as close to home as Watertown, SD.  We hope you enjoy drinking your way through the journey of the hop lab series as much as we do brewing them.

Cheers,
Richard