Resources & FAQ
How to Make Hop Water at Home
Two methods — classic T90 pellets or precision Abstrax liquid extracts. Zero alcohol, full hop character.
Hop water is sparkling water with hop aroma and character — refreshing like a cold IPA but without a drop of alcohol, sugar, or calories. This guide walks you through both methods so you can choose the one that suits your setup.
Method one
T90 hop pellets
The traditional approach. Steep T90 pellets in hot water (not boiling), strain, adjust pH, chill, and carbonate. Makes approximately 1 litre.
Shop now T90 fresh hop pellets.
Fresh T90 hop pellets ready to steep
either 0.8–1.2 g of citric acid powder or
2–5 ml fresh lemon juice.
Adjust to taste and desired acidity.
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1
Prepare your water
Heat 500 ml of filtered water to 72–75 °C — do not boil. Dissolve optional salt and calcium chloride in warm water and set aside.
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2
Steep the hops
Add 3 g of T90 pellets in a fine mesh hop bag. Steep for 10–12 minutes at 68–75 °C, swirling gently. Never exceed 80 °C — harsh bitterness will carry through to the finished drink.
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3
Strain
Pass through a fine mesh strainer lined with cheesecloth or a coffee filter. Press gently — squeezing too hard muddies the liquid. Discard spent hops.
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4
Adjust pH
Stir in 1 ml of lactic acid (88%) while still warm. Target pH 4.0–4.5. Acidity brightens hop flavour and prevents vegetal off-notes. No pH meter? Use 2–3 ml of fresh lemon juice.
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5
Top up and chill
Add minerals if using, then top up to 1 litre with cold filtered water. Seal and refrigerate to 0–4 °C.
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6
Rest — don't skip this
Leave undisturbed in the fridge for at least 12–24 hours. Harsh bitter compounds precipitate out during this period. The smoothness difference is significant.
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7
Carbonate and serve
Force-carbonate at 310–380 kPa (45–55 PSI) for 24 hours, or combine 1:1 with pre-chilled sparkling water. Serve ice-cold. Best within 3–5 days.
Hop variety guide
- Tropical & citrus — Citra, Galaxy, Mosaic
- Stone fruit — Sabro, El Dorado
- Floral & piney — Cascade, Centennial
- Scaling up — for 5 litres use 15 g pellets in 2 L, top up with 3 L cold water
Method two
Abstrax liquid hop extract
The precision method. No heat, no steeping, no straining, no resting period. Ideal for clean, repeatable results with full control over bitterness. Makes approximately 1 litre.
Shop now Abstrax Liquid Extracts.
Abstrax Quantum and Omni Series liquid hop extracts
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1
Start cold
Chill 950 ml of filtered water to 0–4 °C. No heat needed at any point — Abstrax extracts are cold-side products. Cold water also absorbs CO₂ more efficiently.
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2
Add salt
Dissolve 0.35 g of non-iodised salt. Adds mineral character and roundness. Non-iodised only — iodine introduces off-flavours.
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3
Set pH
Stir in 0.9 ml of lactic acid (88%). Target pH 3.9–4.2 — tighter than the pellet method. Adjust in 0.1–0.2 ml increments and recheck.
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4
Dose the extract
Measure 1 ml carefully — these extracts are highly concentrated. Add to the water and stir or gently shake for 60–90 seconds. A faint haze or oily sheen is normal.
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5
Taste and adjust
Flat liquid should have clean hop aroma, minimal bitterness, and pleasant acidity. Adjust before carbonating: more extract for intensity, more lactic acid for brightness, more salt for roundness.
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6
Carbonate and serve
Keep at 0–2 °C and carbonate at 310–380 kPa for 24 hours, or combine with pre-chilled sparkling water 1:1. No resting period needed — serve right away. Best within 5–7 days.
Extract dosing tips
- Start at 1 ml per litre; adjust in 0.2 ml increments to taste
- More extract = more intensity, not necessarily more bitterness
- For 5 litres: 4.5–5 ml extract, 4–5 ml lactic acid (88%), 1.8 g salt
- Want more bite? Add a small amount of isomerised alpha acid (IAA) before dosing
At a glance: which method suits you?
| T90 pellets | Abstrax extract | |
|---|---|---|
| Process | Hot steep, strain, chill | Cold mix only |
| Resting time | 12–24 hours (required) | None |
| Bitterness control | Variable — manage with temperature | Precise and low by design |
| Vegetal off-notes | Possible if overheated | None — biomass removed |
| Equipment needed | Thermometer, strainer, pH strips | pH meter, precision scale |
| Best for | Craft feel, hop variety exploration | Clean, repeatable, scalable production |
| Shelf life | 3–5 days carbonated | 5–7 days carbonated |