Methods for pretreating hops used in brewing and alcoholic beverages made from the same

An alcoholic beverage produced by a method comprising:

• mashing a selected malted barley variety in a mash conversion vessel forming a mash;
• separating the mash forming a wort;
• transferring the wort to a kettle;
• boiling the wort in the kettle;
• transferring, after boiling, the wort to a wort separation vessel separating a liquid from the wort;
• transferring the liquid to a fermentation tank;
• and
• adding an amount of a pretreated liquid hop extract to the liquid, wherein the amount of pretreated liquid hop extract comprises a flavor spirit that includes acids, oils, flavor, aroma, and bittering compounds from hops in a liquid form.

A method of manufacturing a beer, comprising:

• mashing a selected malted barley variety in a mash conversion vessel forming a mash;
• separating the mash forming a wort;
• transferring the wort to a kettle;
• and
• adding, during boiling of the wort, an amount of pretreated liquid hop extract to the kettle such that the amount of pretreated liquid hop extract mixes with the wort, wherein the amount of pretreated liquid hop extract comprises hops and whiskey.

An alcoholic beverage produced by a method comprising:

• mashing a selected malted barley variety in a mash conversion vessel forming a mash;
• separating the mash forming a wort;
• transferring the wort to a kettle;
• boiling the wort in the kettle;
• transferring, after boiling, the wort to a wort separation vessel separating a liquid from the wort;
• transferring the liquid to a fermentation tank;
• and
• adding an amount of pretreated liquid hop extract to the fermentation tank such that the amount of pretreated liquid hop extract mixes with the liquid in the fermentation tank, wherein the amount of pretreated liquid hop extract comprises hops and whiskey, and wherein the amount of pretreated liquid hop extract is formed by aging the hops with the whiskey in a container for a predetermined amount of time, wherein a portion of the whiskey is absorbed by the hops over the predetermined amount of time, subjecting the hops comprising the portion of the whiskey absorbed to at least one of carbon dioxide and a solvent, and extracting acids, oils, flavor, aroma, and bittering compounds from the hops comprising the portion of the whiskey absorbed.