Continuing in the vein of supercritical CO2 extracts, this week was all about Salvo from @ellersliehop. Salvo is a de-bittered CO2 extract, available in various varieties, promoted as high in oils but very low in alpha acids. This allows a potential concentrated use late in the kettle or whirlpool to boost aroma with the advantage of very little isomerisation of alpha-acids and, therefore, bitterness.
The methodology of debittering is intentionally vague but I have been intrigued by this product for a while now. We have used it in various experiments and find the result definitely boosts the hop aroma of beers. While not a replacement for late kettle hops, they are a nice complement to boost the aroma without adding to the overall bitterness.
This week we used Chinook Salvo and the citrus intensity was off the charts. As for the rest of the beer, well, you’ll just have to wait and find out. It’s definitely an abomination though.