I posted a question about using Topaz hops in a Saison in the “Hops” discussion section, but I’m also wondering if someone could clarify how using Topaz (16.5% AA) can be successful (lots of flavor without overwhelming bitterness) by controlling the water composition. I’ve read in Farmhouse Ales that relatively high levels of bicarbonate (350mg/l) help to emphasize hop character.
My question is, would it be a good idea to increase the level of Bicarbonates in my water (which is relatively low) to help boost the flavor of Topaz or would it also result in increasing bitterness? I’m not sure what the author meant by “hop character.”
Thanks
