Hash for a relative beginner

[Bsmith420]

I don't get much good quality hash where I am, but have been treated to some nice examples. Because I've never really handled it or been in contact with it I don't know how to tell if it's good quality or not by look and smell. Anyone got any pointers to help me out for my next trip to the Dam?

[LLMReb]

Anything you want to know about hash:

viewtopic.php?f=3&t=33548

Very excellent posters here who will share a lifetime of knowledge. You came to the right place!

[Fat_old_dwarf]

A perfectly timed post. Though perhaps only in BST.

[Bsmith420]

Anything you want to know about hash:

viewtopic.php?f=3&t=33548

Very excellent posters here who will share a lifetime of knowledge. You came to the right place!

Yea that's done the trick. Thanks!

[CopenhagenCouple]

Forgot about that great thread (stoner memory, even made a post in it), great reference F.O.D.

I noticed, however, that your question about how to spot a good hash by looks wasn’t explicitly answered in the thread and thought you might benefit from some more info regarding this subject.

Short answer is: it comes with a lot of experience, and even the most experienced get burned at times, just follow the postings of Marok21, Pengaldinho (maybe the two greatest hash reviewers on the forum), F.O.D. (also a very knowledgeable and experienced hash enthusiast with a good pallet) or even some of our musings from our latest trips.

The best advice so far was the following, by F.O.D.:

TL;DR - try small amounts of lots of different strains, and you'll discover which ones you like best. Though you may not remember them.

The trouble is that it is far from all places that will allow you to sample half a gram and even then, there are so many things to choose from that your wallet, time or tolerance might not allow you to sample enough to find the real gems.

Luckily there are plenty of hash head that travel to the dam often, sample a truckload of quality products and post a lot of great reviews. For some solid recommendations try looking up some of the recent reports from the posters mentioned above or in-thread reviews from shops such as Tweede Kammer, Boerjoengens (any of the affiliated shops, although the center one is the most convenient), Dampkring or Bluebird.

Her are also a few pics of high quality hashes that could maybe help you out a bit:



Cheese Cake hash from Green Place (august 2016). “New school” hash, meaning made from “newly introduced” genetics in the form of strains from either Europe or the US / Canada. Here you should notice that you can practically see the packed tricomes, the hash has a yellowish and translucent appearance in the edges and the general appearance and texture of the hash which denotes a high potency, as well as a real headache to roll up as it will turn to oil at the lightest touch. Hashes such as these are ideally best kept in cold conditions, as it otherwise is almost impossible to handle and will get stuck to bag ever so fiercely.



Amnesia Cream from Utopia (august or November 2016). Another new school hash, this one produced in Morocco using traditional methods but an Amsterdam classic strain, Amnesia as the source. In this one you can also clearly see the packed trics and in this one (which was recently broken apart before the picture was taken) you can see how the outside has oxidized and turned darker, almost black, while the inside is still a lighter brown, usually a good sign also.



Nepal Temple Ball from Bluebird (November 2016). A classic Asian hash made by hand rubbing living plants and collecting the resin this way. This one wasn’t as powerful as the others, but a crisp and nice high, with awesome flavors. The light brown color is actually a bit rare in the hand rubbed Asian hashes as many of them are either very oxidized during the process of making them or oxidize very fast when disturbed in the slightest.




These are a selection of classic Moroccan hashes, the two closest are relatively hard pressed “zero-zero” (don’t let the names fool you too much though, they are largely bs). I find that these types are a little rare on the CS scene in Amsterdam, but some of them are of the highest quality and very recommended if you can get your hands on them. The best example we have seen in Amsterdam in recent years is the famed “Shoe hash”, procured off the CS scene. Maybe one of the reasons for the apparent lack of these otherwise very fine (and widely recognized) types of classic Moroccan is due to a (false) impression that all hard hash is crappy “soap bar”. The top right (not that visible) is a “cream Maroc” which is very similar to a lot of the mid to top range Moroccan hashes from e.g. Dampkring, very soft, spicy and potent.



Close up of the top left from the previous and another relatively high quality “Kashmir” hash. The “Kashmir” is another type we don’t even remember seeing once in Amsterdam, much harder pressed than most of the “polm” type hashes in Ams, but still very much that flavor profile and quite easy to break up without applying heat, a little sticky to the touch when broken up. This one in particular was (even though appearances may deceive the inexperienced eyed) extremely tasty and also quite potent. The one to the right was the best of the lot and a rare find practically anywhere. An almost unpressed “kief” as fresh as you could hope for considering season etc. Sooo sweet and tasty with a powerful, soaring high.

Light colored hash is often harder to judge just by looks, but as a rule of thumb they should not look dry or (especially) dusty, that is more or less always a bad sign. If the hash is cut (as it often is in coffeeshops) a good sign is usually visible light layering on the inside with subtle variation in color (darker hues of brown, streaks of yellow or even red-ish tints along the edges of the layers) and obviously visible signs of a high oil content.

If you want a real visual treat go take a good look on some of the posts by Peng in the “What are you smoking now” thread, besides being a serious cannaseur he is an artist when it comes to hash pics, mouthwatering stuff and most of it obviously of very high quality.

Hope some of this helps a bit!

CC

[Bsmith420]

Forgot about that great thread (stoner memory, even made a post in it), great reference F.O.D.

I noticed, however, that your question about how to spot a good hash by looks wasn’t explicitly answered in the thread and thought you might benefit from some more info regarding this subject.

Short answer is: it comes with a lot of experience, and even the most experienced get burned at times, just follow the postings of Marok21, Pengaldinho (maybe the two greatest hash reviewers on the forum), F.O.D. (also a very knowledgeable and experienced hash enthusiast with a good pallet) or even some of our musings from our latest trips.

The best advice so far was the following, by F.O.D.:

TL;DR - try small amounts of lots of different strains, and you'll discover which ones you like best. Though you may not remember them.

The trouble is that it is far from all places that will allow you to sample half a gram and even then, there are so many things to choose from that your wallet, time or tolerance might not allow you to sample enough to find the real gems.

Luckily there are plenty of hash head that travel to the dam often, sample a truckload of quality products and post a lot of great reviews. For some solid recommendations try looking up some of the recent reports from the posters mentioned above or in-thread reviews from shops such as Tweede Kammer, Boerjoengens (any of the affiliated shops, although the center one is the most convenient), Dampkring or Bluebird.

Her are also a few pics of high quality hashes that could maybe help you out a bit:



Cheese Cake hash from Green Place (august 2016). “New school” hash, meaning made from “newly introduced” genetics in the form of strains from either Europe or the US / Canada. Here you should notice that you can practically see the packed tricomes, the hash has a yellowish and translucent appearance in the edges and the general appearance and texture of the hash which denotes a high potency, as well as a real headache to roll up as it will turn to oil at the lightest touch. Hashes such as these are ideally best kept in cold conditions, as it otherwise is almost impossible to handle and will get stuck to bag ever so fiercely.



Amnesia Cream from Utopia (august or November 2016). Another new school hash, this one produced in Morocco using traditional methods but an Amsterdam classic strain, Amnesia as the source. In this one you can also clearly see the packed trics and in this one (which was recently broken apart before the picture was taken) you can see how the outside has oxidized and turned darker, almost black, while the inside is still a lighter brown, usually a good sign also.



Nepal Temple Ball from Bluebird (November 2016). A classic Asian hash made by hand rubbing living plants and collecting the resin this way. This one wasn’t as powerful as the others, but a crisp and nice high, with awesome flavors. The light brown color is actually a bit rare in the hand rubbed Asian hashes as many of them are either very oxidized during the process of making them or oxidize very fast when disturbed in the slightest.




These are a selection of classic Moroccan hashes, the two closest are relatively hard pressed “zero-zero” (don’t let the names fool you too much though, they are largely bs). I find that these types are a little rare on the CS scene in Amsterdam, but some of them are of the highest quality and very recommended if you can get your hands on them. The best example we have seen in Amsterdam in recent years is the famed “Shoe hash”, procured off the CS scene. Maybe one of the reasons for the apparent lack of these otherwise very fine (and widely recognized) types of classic Moroccan is due to a (false) impression that all hard hash is crappy “soap bar”. The top right (not that visible) is a “cream Maroc” which is very similar to a lot of the mid to top range Moroccan hashes from e.g. Dampkring, very soft, spicy and potent.



Close up of the top left from the previous and another relatively high quality “Kashmir” hash. The “Kashmir” is another type we don’t even remember seeing once in Amsterdam, much harder pressed than most of the “polm” type hashes in Ams, but still very much that flavor profile and quite easy to break up without applying heat, a little sticky to the touch when broken up. This one in particular was (even though appearances may deceive the inexperienced eyed) extremely tasty and also quite potent. The one to the right was the best of the lot and a rare find practically anywhere. An almost unpressed “kief” as fresh as you could hope for considering season etc. Sooo sweet and tasty with a powerful, soaring high.

Light colored hash is often harder to judge just by looks, but as a rule of thumb they should not look dry or (especially) dusty, that is more or less always a bad sign. If the hash is cut (as it often is in coffeeshops) a good sign is usually visible light layering on the inside with subtle variation in color (darker hues of brown, streaks of yellow or even red-ish tints along the edges of the layers) and obviously visible signs of a high oil content.

If you want a real visual treat go take a good look on some of the posts by Peng in the “What are you smoking now” thread, besides being a serious cannaseur he is an artist when it comes to hash pics, mouthwatering stuff and most of it obviously of very high quality.

Hope some of this helps a bit!

CC

Thanks cc, great post, definitely helped!