Our 2022 fresh hop is a brew school class in hop terroir - made real by a logistical masterpiece of hop addition engineering, best described by this flow chart. 1. First hops go in whirlpool - 2. Beer leaves whirpool and passes through more hops in an underback - 3. Beer enters lauter tun for its third stage of fresh hopping - 4. Beer leaves lauter tun and passes through the chiller for fermentation but before entering a fermenter it gobbles even more hops in the hop cannon - 5. Beer finally reaches fermenter and ferments on top of more hops added over two days. Just to complicate matters this years beer is a two part series featuring the above techniques with fresh cone hops grown in two different regions. Can you tell the difference between hops grown in Nelson and Garston?