Broto de lúpulo

Yolk fat blunts the bitterness; the Veneto has done nothing else with it.

Fat is the only thing that makes a shoot this bitter comfortable.

Stirred through at the end so the resin stays green, not stewed.

Salt and glutamate meet bitterness; neither one wins, which is the point.

Peppery oil doubles the resin instead of trying to soften it.

Acid at the end, because bitterness plus sour is a shape people recognise.

Same plant, different stage. The shoot tastes of what the flower will become.

Earth under a hard green bitter; both cost more than the rest of the plate.