Fresh Hop Beer: Green Today, Gone Tomorrow

Tettnang, perched above Lake Constance, is Germany’s small hop heart. Farming hops here dates back to the 12th century, with the region blossoming in the 19th century. Late summer and early autumn mark harvest time — when the hop bines come down, signaling the start of a fleeting tradition: fresh hop beer, or Grünhopfenbier.

What Is To Øl's Fresh Hop?

Our fresh hop beer, simply named Fresh Hop, clocks in at 4.8% ABV and is brewed with whole cone hops harvested straight from the fields. The magic? Those hops are added to the beer only 18 hours after picking, capturing an unmatched “field freshness” that won’t last long. Imagine the scent of freshly cut grass, citrus bursts, and delicate blossoms all bottled up. The bitterness is soft and round, led by those vibrant fresh hop oils.

The Race Against Time

Here’s the kicker: once brewed, the clock keeps ticking. Drink this beer the day you buy it, because that bright, juicy hop character fades fast.

The Brewing Rule: Brew Fast, Brew Local

Brew near the farm, and brew fast— simple rules for fresh hop beer. Fresh hops hold 80% water and demand careful handling, so long-distance moves of undried hops are rare.

Breaking the Rules: To Øl’s Brewing Adventure

But at To Øl, our Brewer Mariano threw caution to the wind. Teaming up with Hopfengut No.20 in Tettnang, they embarked on a road trip to keep the fresh-hop aroma alive from Southwest Germany all the way home to Svinninge.

Saturday early morning, Mariano drove, our photographer Noemi documented. Arriving at Hopfengut No. 20 in the evening — a place where agriculture stays visible as culture: A working farm, a picker hall, a museum, a brewery, and a restaurant. Four generations have grown hops here. Today, siblings Charlotte and Lukas Locher carry it forward under a motto that fits our mission: “Preserve the old, dare the new.” They’re members, and co-founders, of Gruppe Bio Hopfen, an organic collective, and their ethos shows in the rows, cultivating outstanding organic hops with care, tradition, and a deep respect for the land.

The Lochers are pros at hospitality. They fed us, they beered us, and then we face-planted into bed.

Check them out @hopfengut_no_20 @gruppe_bio_hopfen

The Harvest: Picking Peak Freshness

Sunday at 10 AM, cones were clipped, sorted carefully, and sniffed until sticky fingers confirmed peak freshness. Two hop varieties stood out:

• Mandarina Bavaria: Zesty citrus and resinous notes
• Callista: Stone fruit, floral hints, and a delicate berry sweetness

The Journey Home: Keeping the Hops Alive

By late afternoon, hops were loaded with multiple stops to crack the van doors, fluff cones, and keep temps low. They crossed borders after midnight, arriving at To Øl City in Svinninge at 4:30 AM.

Brewing at Dawn: The Fresh Hop Experience

Brewing kicked off immediately, cones to whirlpool before dawn. The result is To Øl's Fresh Hop an organic (!) beer that defies the ordinary business case but drinks like a fleeting masterpiece.

Pre-Order, Keep It Cold, Drink It ASAP

The takeaway? Keep it cold. Drink it now. Freshness has a deadline.