10/01/2026
Howdy! Co-founder and Head Brewer Sam Milne here…. Have you heard that it’s fresh hop season? Yes, it’s true, what a magical time of the year on the brewer’s calendar.
If you’re like me, your Instagram feed is flooded with breweries releasing their fresh hop b**rs this week, but it’s hard to get an exact idea of what the b**r will taste like from a post. Because you can’t drink a picture, I thought it would be fun to post the recipe for Larrabee’s 2026 Amarillo Fresh Hop West Coast Pilsner. Now when you try the b**r in the pub, you know exactly how we made it. Cheers!
AMARILLO FRESH HOP WC PILSNER
ABV: 5.8%
IBU: 15
Water
Malt: 92% Pilsner, 6% flaked oats, 2% acid malt
Hops:
* Hop extract @ 90 minutes: 10 IBU
* Virgil Gamache Farms Inc whole leaf Amarillo @ 30 minutes: 3 IBU
* Virgil Gamache Farms Inc whole leaf Amarillo @ 10 minutes: 2 IBU
* Virgil Gamache Farms Inc whole leaf Amarillo @ whirlpool @ 90*C
* Virgil Gamache Farms Inc FRESH HOP Amarillo @ hopback @ 90*C
* Crosby Hops FRESH HOP Amarillo NUVO CGX @ dry hop @ spund
* Crosby Hops Estate Grown Chinook pellet @ dry hop
* Crosby Hops Estate Grown Comet pellet @ dry hop
YEAST: 34/70 Weihenstephan L***r. Ferment @ 12c then stepdown and l***r one week post terminal gravity
CARB: 2.7 volumes co2
The science behind the b**r is just as intriguing and interesting as the b**r itself.
Now available on draft and in cans to go.