Fresh Hop is Beer at its most alive

An Interview with Luke Nicholas of Epic Beer

Once a year, hops are harvested, and a handful of brewers drop everything to capture them at their freshest. Forget the pellets, the extracts, the dried cones stored for months. Fresh hop beer is made fast, wild, and within hours of picking. It’s fleeting, fragrant, and for Luke Nicholas at Epic Beer, it’s personal.

We caught up with Luke during fresh hop season to talk obsession, origin stories, and the hop he’s still dreaming about.

How did you get started in beer?
I’d been homebrewing during uni, but things really took off when I lived in California for a year. My homebrewing turned into a full-blown obsession. When I got back to NZ, the Cock & Bull brewpub had just opened. I walked in and asked for a job. I kept turning up every week, and after about a year of persistence, they finally took me on.

When did fresh hops first enter the picture for you?
My first fresh hop beer was way back in 2004, brewing at the Cock & Bull. It was a small 50-litre batch, and I used Cascade hops I’d grown at home. I can’t believe it’s been over 20 years now — I’ve been making fresh hop beers on and off ever since.

What is your main influence in your beer-making style?
I’m all about IPAs — especially US West Coast styles. I love the classic C hops, plus Mosaic and Citra. There’s something magical about that extra hit of alcohol from the extra malt, balanced with big bitterness and bold hop aroma. It’s just the perfect combo for me.

What is your favourite hop to use in your beer?
Tough one! I probably use Mosaic the most by volume, but I’ve got a real soft spot for Columbus. It’s like black pepper in cooking — you don’t need much, but it can seriously lift a beer to another level.

What’s your favourite Fresh Hop beer (outside of Epic)?
Every year I hunt down Hop Federation Green Limousine and Sawmill’s Riwaka Fresh Hop. They’re consistently top-notch when it comes to fresh hop releases — you can always count on them.

Is there a hop you’d like to use that you haven’t had the chance to?
Peacharine. It just sounds delicious, and I already love the fruit, so it feels like a natural fit.

What country produces the best hops, in your opinion?
I’m a huge fan of Yakima Valley aroma hops like Mosaic and Citra. They’ve completely transformed craft beer over the last 10–15 years. Without them, I don’t think the whole hazy craze would’ve been nearly as big as it is.

For Luke, fresh hop season is about chasing a fleeting moment. That perfect aroma. That electric first sip. It’s what keeps him coming back, year after year, batch after batch.