Finding the right balance in hop utilization is a continual process, and for Charlotte’s Sycamore Brewing’s latest release, Numby Gummy, Brewing Director Brad Bergman focused on refining biotransformation techniques to create a uniquely layered and fruit-forward flavor experience.
“Our aim with this beer was to find the ‘sweet spot’ of the first dry hop addition in order to achieve balance between the juicy flavors derived from biotransformation with the flavors and aromas inherent in the original hop itself,” Bergman said. “We were also interested in assessing that first dry hop timing and its effect on haze.”
To optimize the process, Bergman said he made iterative changes to the timing of the first dry hop addition, adjusting only that variable in each batch. It required precise scheduling to align with fermentation progression.
“The main challenge was the timing aspect,” Bergman said. “Not every batch ferments exactly the same, so getting the timing assessed, predicted, and the dry hop executed on schedule took some creative thinking and planning.”
Hop selection played a critical role in shaping Numby Gummy’s profile as well. The team sought out fruit-forward varieties that avoided any distracting woody, piney, earthy, herbal, or grassy notes.
“The name of this beer is a definite nod to cannabis, so dank qualities in the hops are welcomed,” Bergman said. “The name influenced what hops made sense to play with and essentially established the criteria for selection.”
One key discovery came from dry hop trials, a method the brewery uses to isolate and evaluate hop characteristics.
“In this exercise, we came upon HBC 630, a hop that was intriguing when initially discovered but truly showed some life after we put it through dry hop trials,” Bergman said. “It was only through trialing that we found this hop explodes with mixed berries and tropical notes galore, even with some banana mixed in.”
With HBC 630 as the foundation, Bergman built the hop bill with complementary varieties that reinforced the candy-like fruitiness, rounded out by a small amount of a citrusy classic for familiarity.
“All of the other hops selected came about from years of experience and in working on similar concepts in the past,” he said.
Developing Numby Gummy’s layered flavor required that deep hop knowledge and a precise brewing approach.
“The layered flavor profile was the result of applying lessons learned over years of brewing IPAs,” Bergman said. “Every brewer should be paying attention to how changes in process and ingredient selection impact the outcome of their beer.”
Beyond brewing techniques, the beer’s branding was influenced by cultural trends.
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“Psychedelics and cannabis have been trending in the zeitgeist lately,” Bergman said. “Gummies are the preferred method for consumption for many people, and there’s just so much fun you can have from a marketing angle when working with gummies. The fun, fruity flavors inherent in gummies felt like flavors we could emulate with hops and fermentation processes.”
The beer’s name, inspired in part by Pink Floyd’s “Comfortably Numb,” tied the concept together.
“Gummies + psychedelia + Comfortably Numb = …Numby Gummies,” Bergman said.
Early consumer feedback has validated the approach, with drinkers noting its distinctiveness. “So far, the feedback has been positive,” Bergman said. “Comments have also been made on how smooth, fruity, and drinkable the beer is while being super complex — every sip has something new.”
While the reception has been strong, Bergman is already considering refinements.
“I get a sense that the beer could benefit from a bit more citrus and juiciness to balance out the fruitier, candy-like hop flavors,” he said. “This has me thinking on how we can assess hop weight per volume of beer on the next batch, as well as considering fine-tuning the combo of hops used.”
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