Rfa - The Grass Is Always Greener Recipe

Toast (optional)

Lightly toast hop pellets or cones in a dry skillet over low heat for 30–60 seconds, stirring constantly, until they become slightly more aromatic. This step is optional but can knit out extra aromatic oils.

Place the measured Citra, Mosaic and Amarillo hops into a clean, heatproof jar or small saucepan.

Pour 250 ml of just-boiled then slightly cooled water (about 85–90°C) over the hops so they are fully submerged. If you prefer a stronger concentrated aroma and a more shelf-stable extract, add 30 ml vodka (or 15–30 ml food-grade glycerin) instead of some of the water — vodka extracts essential oils; glycerin gives a sweeter, softer mouthfeel. For a mostly water infusion, keep the vodka optional.

Cover the jar and let the hops steep for 25–30 minutes at room temperature. For a brighter, more floral result, steep 15–20 minutes; for a richer, more resinous character, steep up to 45 minutes. Do not steep for many hours — prolonged steeping increases vegetal bitterness.

After steeping, strain the liquid through a fine mesh sieve lined with cheesecloth or a coffee filter into a measuring cup or bowl. Press gently on the solids to extract liquid but avoid forcing bitter particulates through the cloth.

Taste the strained infusion. It should be intensely aromatic but only very lightly bitter. If it tastes overly vegetal or bitter, dilute with a little filtered water. You should end up with roughly 80–160 ml of concentrated hop infusion (volume will vary). Reserve and cool the infusion completely in the refrigerator (about 15–30 minutes) before mixing with chilled sparkling water.

Chill 1 litre of high-quality sparkling water thoroughly (ideally under 6°C). Cold water preserves carbonation when adding the hop infusion.

Start by adding 15–30 ml (about 1–2 tablespoons) of the chilled hop infusion to a tall serving pitcher or directly into individual glasses. The exact amount depends on desired aroma intensity: 15 ml for subtle, 30 ml for very aromatic. Stir gently to combine.

Pour 250–300 ml of chilled sparkling water into each glass (if serving multiple) or pour the full litre over the measured infusion in the pitcher, stirring gently once to combine. Avoid vigorous stirring to preserve carbonation.

Taste and adjust: if you want a touch of sweetness to balance hop bitterness, add up to 1 teaspoon of light simple syrup per litre and stir gently until incorporated. If you used vodka in the infusion and prefer no alcohol, use less of the infusion or dilute further.

Serve immediately over ice if desired. Garnish each glass with a slice of lime or grapefruit to accent citrusy hop notes.

Storage: keep any leftover infusion refrigerated in a sealed jar and use within 3–4 days. Do not pre-mix infusion with sparkling water for long storage — carbonation will dissipate. Prepare sparkling hop water to order for best effervescence and aroma.