Page 46 - Beverage Master December January 2020
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Craft Beverage
beyond the 0.5% from the initial fermentation, potential to create benefits as well as off-flavors.
Rood adds a Belgian Ale yeast that creates a slight It’s really an art. We have to check fermentation
beer quality and lets that mixture ferment for constantly, as it’s a living process and not an exact
another week. This step raises the alcohol level to formula, although we’re getting pretty good at it.”
0.7 to 1%. Finally, after the second fermentation
is complete, Rood adds hops, fruit, herbs or spices Ultimately, Rood’s goal is to create a product that
and “lets it rest” to let the flavors develop. is “good for your belly” and “good for your buzz.”
“This is a very mellow waiting period,” Rood told Hard kombuchas have less sugar than anything in
Beverage Master Magazine. “We gently stir the the alcohol world, he said, except for pure vodka.
mixture and let the particulate matter sink to the “As Americans, sugar is one of the worst things we
bottom. Then we add a bit of sugar, which gives consume, so we keep ours as low as possible.”
the kombucha a touch of sweetness, and finally, we Rood also uses a kombucha strain that’s rich with
package it.” alcohol-resistant lactobacillus, a health-enhancing
probiotic. Because Dr. Hops’ products are unfiltered
Dr. Hops makes four standard products: the IPK, and unpasteurized (heating from pasteurization
similar to a juicy IPA; the Lop, a tart, refreshing destroys enzymes, organics and flavors), the pro-
pomegranate chai with prominent grapefruit notes; biotics stay in the beverage, helping the body pro-
the Jackalope, with prominent ginger, lime and cess not just food, but also alcohol. Another health
mint flavors; and the Blinky, with hints of basil and benefit: Dr. Hops uses only organic fruits, roots and
lemongrass. All are dry-hopped with hops sourced herbs, which provide additional nutrients.
from the Pacific Northwest. Sugars vary from 4-6%,
and ABV runs from 5-9%. Flavors come from fresh, “Essentially, we’re trying to eliminate the junk
organic fruits rather than flavoring compounds. people put in their bodies while drinking alcohol,”
Rood said. “When you take all of our ingredients
In terms of legal classification, hard kombucha together, you have a beverage that’s remarkably
is typically classified as a beer rather than a wine distinct and much healthier.”
product. The Dr. Hops production facility is similar
to a brewery, with stainless steel tanks and tem- As more and more health-conscious imbibers turn
perature, pressure and oxygen controls. To produce to beer/kombucha blends, Dr. Hops is enjoying
optimum results, brewers have to be very metic- great success. Currently, the company produces
ulous, Rood explained. “The process goes through 1,000 barrels a year, with plans to triple—or even
many different phases, and each phase has the quadruple—production within the next year. Right
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