Introducing Experimental 638

a photograph of a hand holding a big can of beer with an orange and purple label that reads "experimental 638" in front of a light up sign that says "brewery"

A Hazy IPA that’s Hoppin’ with Innovation

At Wooden Hill Brewing, we’re always on the lookout for the next cool thing in beer. Like Indiana Jones, but with more hops and fewer snakes. That’s why we were thrilled when our friends at Yakima Valley Hops provided us with a fresh new hop variety—HBC 638. After some experimentation and a lot of brewing magic, we’re excited to share the results with you in our latest creation, Experimental 638. 

photograph of a big can of experimental 638 IPA on a tin tacker that reads "Proudly brewing with yakima valley hops"

Wait, What’s HBC 638?

Glad you asked! HBC 638 is a proprietary hop variety boasting a unique and dynamic aroma profile. With it still being relatively unknown, we jumped at the chance to be among the first to try it in a brew. 

Our Brewing Process

For Experimental 638, we wanted to showcase the full range of flavor that HBC 638 has to offer. We carefully crafted the recipe to accentuate the hop’s character while maintaining the smooth and juicy qualities that hazy IPAs are known for.


We started with a classic hazy IPA base—pilsner malt, malted wheat, and oats—to give it that dreamy, smooth body. Then we skipped the typical bittering hops during the boil because, honestly, we wanted this hop’s personality to shine, not get steamrolled.


Once the wort cooled down to a chill 175°F, we added a big ol’ whirlpool dose of HBC 638. This locks in the flavor and aroma without burning off the good stuff. Science!


After the wort cooled and we moved into fermentation, we used our favorite hazy yeast strain, which produces those signature fruity and estery notes that complement the hops perfectly. Once fermentation was complete and the beer had been crashed to 50°F, we dry-hopped it with even more HBC 638 to ramp up the hop intensity and ensure the flavors and aromas were front and center.


The result is Experimental 638, a soft and juicy hop bomb. Whether you’re a haze-head or just hop-curious, this one’s got something for ya!

photograph of a big can of beer with an orange and purple label next to a pint of hazy beer, in front of a light up "Brewery" sign

The Stats

  • Beer Name: Experimetal 638
  • ABV: 6.2%
  • Whirlpool Hops: HBC 638 (1lb/bbl)
  • Grist: Pilsner malt, malted wheat, malted oats
  • Fermentation: Hazy yeast strain
  • Dry Hops: HBC 638 (3lb/bbl)
  • Water: 65 Ca, 5 Mg, 70 SO₄, 5 Na, 80 Cl

Brewer’s Tasting Notes

  • Appearance: Like a hazy sunrise
  • Aroma: Sweet orange, apricot, peach, and floral notes
  • Taste: Minimal bitterness with strong flavors of melon, orange cream, and hints of ripe cherry and juicy pear
  • Mouthfeel: Medium body with a pillowy soft feel
  • Aftertaste: Quick medium-dry finish, subtle lingering citrus

Try It for Yourself

Experimental 638 is hitting the shelves and the taps on Wednesday April 16. come down to the taproom and grab a pint or a Crowler of Experimental 638 to-go. Cheers to the future of hops—and to a whole new world of possibilities!

 

B&W photograph of James Ewen and Montana Davis during a brew day.

James Ewen

Co-Founder & Director of Brewing Operations

Montana Davis

Head Brewer