Sorachi Ace vs. Lemondrop: The Lemon Flavor Test

Exploring the nuances of lemon in hops reveals two distinct profiles: Sorachi Ace delivers a bold, somewhat polarizing herbal-lemon and dill character, while Lemondrop offers a bright, sweet, and zesty candied lemon experience. Understanding their unique contributions is crucial for crafting beers with precise citrus notes, avoiding pitfalls like overwhelming dill or understated zest.

The Brewer’s Hook: Chasing Citrus – My Journey with Lemon Hops

I’ve brewed more batches than I can count over the last two decades. From complex lagers to daring sours, I’ve seen it all. But there’s a special place in my heart, and my fermenter, for the quest for the perfect citrus aroma in beer, specifically lemon. Early in my homebrewing days, I assumed “lemon” in hops was a monolithic flavor. Boy, was I wrong. I remember one particularly enthusiastic batch where I thought a heavy dose of Sorachi Ace would give me that bright, zesty lemon pop I craved. Instead, I ended up with a beer that tasted like I’d tossed a handful of dill into the boil kettle. It wasn’t bad, per se, but it wasn’t what I wanted. It taught me a vital lesson: not all lemon is created equal.

My journey led me to a meticulous side-by-side comparison. For years, I’ve refined my approach, isolating hop characteristics to understand their true potential. This article is the culmination of that experience, a deep dive into two distinct lemon-forward hops: Sorachi Ace and Lemondrop. My aim here isn’t just to tell you which one is “better” (that’s subjective), but to equip you with the technical understanding and raw data to use each hop precisely, harnessing their unique lemony profiles to elevate your brews. No more dill surprises unless you want them!

The Math Behind the Zest: Manual Calculation Guide

Understanding the numbers is fundamental to predictable brewing. For these comparison batches, I used a straightforward pale ale base to ensure the hop character was prominent. Here’s a breakdown of the calculations for a 19-liter (5-gallon) batch.

Grain Bill Calculation (Base Malt for Both Batches)

My target OG was 1.052. Assuming an average brewhouse efficiency of 75% for my system and a typical extract potential for 2-Row Pale Malt (37 PPG – points per pound per gallon) and Carapils (33 PPG).

• 2-Row Pale Malt: 90% of fermentables
• Carapils/Dextrine Malt: 10% of fermentables

To hit 1.052 OG for 19L (5 gallons): Target Points = (52 gravity points) * (5 gallons) = 260 total points.

Adjusting for 75% efficiency: Required Points from Malt = 260 / 0.75 = 346.67 points.

Let ‘X’ be the total weight of grain in pounds:

• (X * 0.90 * 37 PPG) + (X * 0.10 * 33 PPG) = 346.67 points
• (33.3X) + (3.3X) = 346.67
• 36.6X = 346.67
• X = 346.67 / 36.6 ≈ 9.47 lbs

Therefore, for a 19-liter batch:

• 2-Row Pale Malt: 9.47 lbs * 0.90 = **8.52 lbs (3.86 kg)**
• Carapils Malt: 9.47 lbs * 0.10 = **0.95 lbs (0.43 kg)**

IBU Calculation Example (Tinseth Formula)

I target roughly 30-32 IBU for this style. I use a neutral bittering hop (Magnum) at 60 minutes, then bring in the specific aroma hops. Here’s how I calculate IBU contributions for a 5-gallon batch (19L) using specific hop alpha acids (AA) and a typical utilization rate for a 60-minute boil (25%) and 15-minute boil (10%).

Formula: IBU = (Weight (oz) * AA% * Utilization * 7490) / Volume (gallons)

For the Sorachi Ace batch, total estimated IBU = 26.2 (Magnum) + 10.1 (Sorachi Ace) = **36.3 IBU**. (Slightly above target, but acceptable for character.)

For the Lemondrop batch, total estimated IBU = 26.2 (Magnum) + 6.7 (Lemondrop) = **32.9 IBU**. (Right in the target range.)

Note: Flameout and dry hop additions contribute negligible IBU, focusing on aroma and flavor.

Step-by-Step Execution: The Dual-Batch Lemon Test

To truly compare these two distinct hop profiles, I brewed two nearly identical 19-liter (5-gallon) batches concurrently, varying only the late hop additions and dry hopping. This methodology minimizes base beer variability and isolates the hop characteristics.

1. Mill the Grain: Ensure a consistent crush for both batches: **3.86 kg (8.52 lbs)** 2-Row Pale Malt and **0.43 kg (0.95 lbs)** Carapils Malt for each brew.
2. Mash In: Heat your strike water to achieve a mash temperature of **66°C (151°F)**. I prefer a slightly lower mash for a more fermentable wort, promoting a drier finish that lets hop character shine. Maintain this temperature for **60 minutes**. My liquor-to-grist ratio was 3 L/kg (1.4 qts/lb).
3. Mash Out: Raise the mash temperature to **77°C (170°F)** for 10 minutes to halt enzymatic activity and reduce wort viscosity, aiding sparging efficiency.
4. Sparge & Collect Wort: Begin sparging slowly. I performed a fly sparge, collecting approximately **23.5 liters (6.2 gallons)** of pre-boil wort for each batch to account for boil-off and trub loss, targeting a pre-boil gravity of 1.042.
5. Boil (Total 60 Minutes):
   • Bring each kettle to a rolling boil.
   • 60 Minutes: Add **14 grams (0.5 oz)** of Magnum hops (14% AA) to each kettle for bittering.
   • 15 Minutes (Sorachi Ace Batch): Add **14 grams (0.5 oz)** Sorachi Ace hops (13.5% AA).
   • 15 Minutes (Lemondrop Batch): Add **21 grams (0.75 oz)** Lemondrop hops (6.0% AA).
   • 5 Minutes (Sorachi Ace Batch): Add **28 grams (1.0 oz)** Sorachi Ace hops.
   • 5 Minutes (Lemondrop Batch): Add **28 grams (1.0 oz)** Lemondrop hops.
   • Flameout (0 Minutes, Whirlpool/Steep for 20 minutes at 80°C / 176°F):
     • Sorachi Ace Batch: Add **56 grams (2.0 oz)** Sorachi Ace hops.
     • Lemondrop Batch: Add **56 grams (2.0 oz)** Lemondrop hops.
   • After the flameout addition, I always chill my wort quickly. I find a rapid chill promotes better hop retention and reduces DMS formation.
6. Chill & Transfer: Rapidly chill both worts to **18°C (64°F)**. Transfer each batch to its respective sanitized fermenter, ensuring minimal aeration before pitching yeast. Take a hydrometer reading for your Original Gravity (OG).
7. Pitch Yeast: For each 19-liter batch, pitch one rehydrated sachet of Fermentis US-05 or similar clean-fermenting American Ale yeast. My preferred method is to rehydrate in 100ml of sterile water at 25°C for 30 minutes before pitching.
8. Fermentation: Ferment at a controlled temperature of **19°C (66°F)** for **7-10 days**, or until fermentation activity ceases and gravity readings stabilize. Allow an additional 2-3 days for a diacetyl rest at this temperature.
9. Dry Hopping: Once fermentation is complete and gravity is stable, drop the temperature to **16°C (61°F)**.
   • Sorachi Ace Batch: Add **85 grams (3.0 oz)** of Sorachi Ace hops directly to the fermenter.
   • Lemondrop Batch: Add **85 grams (3.0 oz)** of Lemondrop hops directly to the fermenter.

   Allow the dry hops to steep for **3-5 days**. I monitor for off-flavors from excessive contact time, which I’ve seen happen with some hops.

10. Cold Crash: After dry hopping, reduce the temperature to **2°C (36°F)** for **2-3 days** to aid in clarification.
11. Package: Transfer the finished beer to a sanitized keg or bottles. If kegging, carbonate to **2.5 volumes of CO2**. If bottling, prime with **125 grams (4.4 oz)** of dextrose per 19 liters (5 gallons). Condition for at least 2 weeks.

Troubleshooting: What Can Go Wrong and How I Fix It

Even with careful planning, brewing throws curveballs. Here are some common issues I’ve encountered when working with these specific hops and my strategies for resolution:

1. “Too Much Dill” from Sorachi Ace: This is the most common complaint. If your Sorachi Ace beer tastes overly like dill pickle or flat parsley, it’s often due to over-dosing, especially in the late boil or dry hop.
   • Prevention: Use Sorachi Ace judiciously. For a primary lemon character, focus flameout or whirlpool additions. Reduce dry hop amounts if you’re sensitive to the dill. Pairing it with a subtle malt bill or other citrus hops (like Cascade for grapefruit) can balance it.
   • Correction: If it’s already brewed, blending with a cleaner, citrus-free beer (like a light blonde ale) can sometimes salvage it. Time can also mellow it slightly, but don’t expect a complete disappearance. Next time, try reducing your dry hop by 25-50%.
2. “Lack of Lemon” from Lemondrop: Sometimes, Lemondrop’s delicate zest can get lost, especially if competing with stronger hop profiles or a busy malt bill.
   • Prevention: Lemondrop really shines in late additions. Focus on significant whirlpool and dry hop additions. Ensure your malt bill is simple and clean to let its subtle notes come through. Pay attention to water chemistry – lower sulfate-to-chloride ratios can enhance softer hop notes.
   • Correction: For a finished beer lacking zest, consider a hop extract or natural lemon zest tincture addition directly to the keg (start small!). For future batches, increase your dry hop rate, perhaps to **6 g/L (2 oz/gal)**.
3. Overly Hazy Beer (Hop Creep): Heavy dry hopping, especially with pellet hops, can introduce significant haze. If you’re bottling, this can lead to bottle bombs if unfermented sugars are released by hop enzymes (hop creep).
   • Prevention: Ensure fermentation is completely finished (stable FG over 3 days) before dry hopping. Cold crash after dry hopping to drop out hop material. Consider using hop extract or advanced hop products (if available) for aroma without as much particulate.
   • Correction: For kegged beer, extended cold conditioning and gelatin fining (0.5 tsp per 5 gallons, rehydrated in warm water) can help clarity. For bottled beer, if you suspect hop creep, pasteurization might be an option for commercial brewers, but for homebrewers, it’s a risk. Ensuring full fermentation is key.
4. Off-Flavors from Fermentation: A clean fermentation is paramount to let hop character shine. Esters, diacetyl, or acetaldehyde can mask or distort hop aromatics.
   • Prevention: Maintain strict temperature control. Pitch adequate, healthy yeast. Ensure proper yeast nutrient levels. Allow a diacetyl rest at the end of primary fermentation.
   • Correction: For diacetyl, raising the temperature by **2-3°C (3-5°F)** for a few days can sometimes allow the yeast to clean it up. For other off-flavors, prevention is usually the best medicine; once present, they are difficult to remove.

Sensory Analysis: The Lemon Spectrum

This is where the rubber meets the road. After conditioning, I conducted a blind tasting of both batches. My findings were consistent with my years of experience.

Sorachi Ace Batch: The Bold, Herbal Lemon

• Appearance: A radiant pale gold, slightly hazy due to the heavy dry hop. A persistent, creamy white head with moderate lacing. My SRM measured at **3.5**.
• Aroma: Immediately, a strong, distinctive character emerged. Pithy lemon and lemon peel were prominent, but undeniably accompanied by a unique herbal note – often described as dill, coriander, or even a hint of coconut. It’s complex, somewhat savory, and very bold. It doesn’t scream “fresh squeezed,” but rather “complex cocktail garnish.”
• Mouthfeel: Medium-light body, very crisp and dry on the finish. The carbonation was moderate, contributing to a refreshing, effervescent feel without being thin. The bitterness lingered pleasantly.
• Flavor: The flavor mirrored the aroma precisely. A sharp, almost bitter lemon rind note dominated, followed by the polarizing herbal characteristics. I detected the “dill” clearly, alongside a peppery, spicy undertone. It’s an acquired taste for some, but incredibly unique and memorable. It certainly doesn’t taste like candy lemon; it’s more sophisticated and herbaceous.

Lemondrop Batch: The Bright, Zesty Candy Lemon

• Appearance: A slightly lighter, clearer golden hue compared to the Sorachi Ace, with a similar head retention. The clarity was excellent after cold crashing. My SRM measured at **3.0**.
• Aroma: This was a burst of pure, unadulterated lemon zest. Think fresh lemon candy, bright lemon drops (hence the name!), and even a hint of mint or green tea. It’s clean, vibrant, and incredibly inviting. There were subtle floral undertones that rounded out the bright citrus.
• Mouthfeel: Medium-light body, very smooth and soft on the palate. The finish was clean and dry, inviting another sip. The bitterness was present but well-integrated, not abrasive.
• Flavor: The flavor was a direct extension of the aroma – sweet lemon candy, juicy lemon, and a distinct “zestiness” that invigorated the palate. It lacked any of the herbal or savory notes of Sorachi Ace, offering a pure, bright citrus experience. It was refreshing, easy-drinking, and universally appealing to those who enjoy a straightforward lemon character.

My conclusion: Sorachi Ace is for brewers seeking an adventurous, complex, herbal-lemon character, perhaps to be paired with specific food or to offer a unique twist. Lemondrop is for those aiming for a clean, bright, and universally appealing sweet lemon zest, perfect for summer ales or IPAs where crisp citrus is paramount. Both are powerful tools, but they paint very different pictures of “lemon.” Learn more about specific hop profiles at BrewMyBeer.online.

Frequently Asked Questions on Lemon Hops

Can I combine Sorachi Ace and Lemondrop hops in a single beer?

Absolutely, but with caution. I’ve found that combining them can be tricky due to Sorachi Ace’s assertive nature. If you do, I recommend using Sorachi Ace sparingly and earlier in the boil for a subtle background note, and Lemondrop in generous late additions (whirlpool/dry hop) to provide the bright, upfront lemon zest. My advice is to approach it like a painter with two very different colors: use one as the primary, the other as an accent. Don’t let Sorachi Ace overpower Lemondrop’s delicate qualities.

What are the best beer styles for showcasing each hop?

For Sorachi Ace, I love it in a crisp Saison or a unique West Coast IPA where its dill and lemon pith notes can complement spicy yeast esters or bold hop bitterness. It also works surprisingly well in some fruit sours or even a daring Pilsner. For Lemondrop, I find it shines in lighter, more approachable styles: Blonde Ales, American Pale Ales, Hazy IPAs, Wheat Beers, and even a fruit-forward Lager. Its bright, sweet lemon character is versatile and refreshing.

How do I prevent the ‘dill’ note from Sorachi Ace if I only want the lemon?

Controlling the dill note from Sorachi Ace is primarily about managing its quantity and timing. From my experience, the dill character becomes more pronounced with larger late boil and dry hop additions. If you want more lemon and less dill, try using Sorachi Ace primarily as a small late-boil or whirlpool addition (e.g., 5-10 minutes boil or flameout steep below 80°C / 176°F) and avoid heavy dry hopping. Pairing it with other citrus hops like Citra or Cascade can also help push the overall profile towards a more generic citrus, minimizing the dill perception. For more advanced hop strategies, check out BrewMyBeer.online.

Are there other ‘lemon’ hops I should explore beyond Sorachi Ace and Lemondrop?

Certainly! The world of lemon-forward hops is expanding. Some others I’ve experimented with include:

• Lemon Drop (US): Not to be confused with Lemondrop. This is a proprietary hop with distinct lemon and mint notes.
• Hallertau Blanc (German): Offers white wine, gooseberry, and a delicate lemon/lime zest. Fantastic for modern lagers and IPAs.
• Motueka (New Zealand): Provides bright lemon, lime, and tropical fruit. It’s often described as mojito-like.
• Saphir (German): A noble-type hop with subtle lemon and floral notes, great for traditional German styles or lighter ales.

Each offers a slightly different take on citrus, allowing for even finer tuning of your beer’s aroma and flavor profile.