Brewed For The Freshest Possible Beer
Our wet-hopped pale ale returns. Fresh-off-the-bine Mosaic hops from Moxee, Washington (pop. 3308) give this year’s WET the intense, resinous character that only comes from fresh hops. This ain’t a beer for aging. Drink it fresh. Drink it now.
Need more info? Here are some key words and phrases about the 2019 version of WET.
3600 POUNDS: The amount of Mosaic hops that were harvested at Perrault Farms in Moxee, Washington.
A GIANT DAMN TRUCK: Where the fresh hops were placed after harvest.
DWIGHT*: The truck driver who drove these hops from Moxee to our Brooklyn Center facility.
1557 MILES: The distance between Moxee and Brooklyn Center.
INTERSTATE 94: The main road he traveled. If you’ve ever driven that stretch between roughly Billings and Fargo, dodging elk, surprise blizzards, and monotony, you understand why Dwight is a hero.
ALL HANDS ON DECK: Brewing all 3600 pounds of fresh Mosaic hops before they degrade takes the tireless work of our brew team. A steady stream of naps, catering, and coffee help them power through the process.
11 POUNDS: This is the amount of hops per barrel of WET. An average IPA has two pounds.
WET: The term “wet” comes from how these hops are handled. Typically, most hop cones (the flowers of the hop plant) are harvested, dried and baled, and ground into pellets which are somewhat stable and can be used throughout the year. Wet hops are undried. They’re harvested, loaded onto a truck, and go right into the beer. But there’s a catch. Wet hops are extremely fragile and the cones (flowers) need to be used quickly.
TOTALLY WORTH IT: Why would anyone go through all this trouble to make one beer? The answer is that hops this fresh are only available for a very brief window of time, usually late August or early September. We keep our schedules clear, move heaven and earth once they’re ready to get them all the way across the American West, then process all these undried, fresh-off-the-bine Mosaic hops to extract their singular, overwhelming hop flavor and aromatics. WET is a special beer, and you’ll know it the second you take that first sip.
WET lands in all Surly markets starting the week of October 7th and taps in the Beer Hall on Wednesday, October 9th.
*We did not catch Dwight’s name, so we gave him a good truck-driving name. 10-4, Dwight. 10-4 forever.
Oct. 7, 9:15am
The time has come.
Sep. 27, 2:50pm
Fermentation in progress. 360 barrels of WET are safely nestled in a handful of fermentation tanks. Packaging will begin in the next week.
Sep. 21, 10:24am
Brewing concludes. We brewed nonstop for nearly three days. Thinking about having a beer now, tbh.
Sep. 18, 7:00am
We’re brewing at a rate of a new batch roughly every three hours. The Mosaic hop aroma is everywhere, and it’s wonderful.
Sep. 17, 11:15pm
The first batch of Mosaic fresh hops have been sent to the tanks as wort. Second batch in progress. Good evening.
Sep. 17, 8:01pm
Brewing has commenced immediately upon the hops’ arrival. The brewers are taking shifts and working around the clock until all 3600 lbs. are converted to wort.
Sep. 17, 8:00pm
Our shipment of 3600 lbs of fresh Mosaic hops just arrived. These hops were harvested less than 36 hours ago, and are fresh to death.
Locate WET and other Surly beers at a store near you.Go