Paradoxically, recipe construction is at once an element of the brewing process that gets far too much attention — and also not enough. It gets too much attention in that too many
Written by Josh Weikert
Issue: October 2016
Dip hopping — letting hops soak at about 170 °F (77 °C) for an hour — has been shown to boost pleasant hop aromas while suppressing or removing unpleasant off-flavors, like myrcene, and aromas that are derived from fermentation.
A certain character profile (earthy, floral, herbal) comes to mind when a brewer thinks of British hops. However that line of thinking is tied to the hops of old. Many English varieties have been released this century that are redefining British hops.