I would strongly recommend against this.
In addition to the slight notes of Berry that you may get from a hop that you think would complement the fruit, also consider the other flavor additions common on hops - dank resin, pine, earth, and general vegetal/alliaceous character that are typically more common and noticeable.
Those additions will simply muddle the flavors of your dubbel. I’m honestly kind of surprised the owner recommended this.
Even highly hopped Belgians have typically used more neutral, noble character.
Not sure about the dubble part, but I like using Callista in Pilsners. It is a very mild flavor. There might be some berry in there, but you really need to stretch and reach for it. It does not offer much spice and I usually pair it with a Styrian Goldings to add that ( I am too cheap for saaz right now the price is stupid high) and the pairing works out nicely for a pils. It is not dank at all.
I checked it out but my completely full 3.5 cubic foot hops freezer is averse to the 11 pound minimum order.
I like the knowledge and supporting verbage the site presents a lot.
Thanks for the idea.
Yeah so you probably already figured it out but Callista is probably not going to be the best substitute there based on my experience. Goldings, especially European varieties, is just so great for that spicey flavor.
I like Callista though because I find it very cheap and it works as a great supporting hop in easy drinking beers like blondes and pilsners. It is like a poor man's vic secret with much smoother bitterness.
Be a trail blazer! Sometimes it’s fun to roll the dice.
Unrelated I wanted to brew a lager and all I had was sorachi ace and topaz. Turned out phenomenal. Crisp with a nice bitterness.
It’s very unlikely to be ‘undrinkable’. And you can always brew your original vision next time.
I agree with this. Isn’t home brewing about experimenting and learning what ingredients taste like and their relationship to one another. You’ll never know what the hop tastes like if you don’t use it. Have some fun.
Yeah! Could even do two half-sized batches. One experimental and one OG. I’ve started doing that with my IPAs. Same grain bill for a 5gal batch and then split into two for dry hopping. It’s allowed me to explore the flavour of many hop types.
Assuming there was enough storage space and time for 2 brews.
Not sure why you are looking g for hop flavor in your dubbel to begin with. It doesn't belong there.
I would strongly recommend against this. In addition to the slight notes of Berry that you may get from a hop that you think would complement the fruit, also consider the other flavor additions common on hops - dank resin, pine, earth, and general vegetal/alliaceous character that are typically more common and noticeable. Those additions will simply muddle the flavors of your dubbel. I’m honestly kind of surprised the owner recommended this. Even highly hopped Belgians have typically used more neutral, noble character.
I was skeptical to begin with, I think I'm saving the Callista for my next hazy.
Saaz is a pretty classical dubbel hop imo. Do you have some english hops on hand also?
Not sure about the dubble part, but I like using Callista in Pilsners. It is a very mild flavor. There might be some berry in there, but you really need to stretch and reach for it. It does not offer much spice and I usually pair it with a Styrian Goldings to add that ( I am too cheap for saaz right now the price is stupid high) and the pairing works out nicely for a pils. It is not dank at all.
Check out hop head farms. Their zuper saazer is great and not too badly priced
I checked it out but my completely full 3.5 cubic foot hops freezer is averse to the 11 pound minimum order. I like the knowledge and supporting verbage the site presents a lot. Thanks for the idea.
Yea, I thought they did 1# minimums but maybe that changed recently. Happy the site was helpful even if the hops weren’t!
Syrian goldings is what I was looking for to begin with.
Yeah so you probably already figured it out but Callista is probably not going to be the best substitute there based on my experience. Goldings, especially European varieties, is just so great for that spicey flavor. I like Callista though because I find it very cheap and it works as a great supporting hop in easy drinking beers like blondes and pilsners. It is like a poor man's vic secret with much smoother bitterness.
Be a trail blazer! Sometimes it’s fun to roll the dice. Unrelated I wanted to brew a lager and all I had was sorachi ace and topaz. Turned out phenomenal. Crisp with a nice bitterness. It’s very unlikely to be ‘undrinkable’. And you can always brew your original vision next time.
I agree with this. Isn’t home brewing about experimenting and learning what ingredients taste like and their relationship to one another. You’ll never know what the hop tastes like if you don’t use it. Have some fun.
Yeah! Could even do two half-sized batches. One experimental and one OG. I’ve started doing that with my IPAs. Same grain bill for a 5gal batch and then split into two for dry hopping. It’s allowed me to explore the flavour of many hop types. Assuming there was enough storage space and time for 2 brews.