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The Science of Hop Glycosides

The modern IPA is more about the strong hoppy aroma and flavors than it is about bitterness. Michael Tonsmeire breaks down the science behind hop glycosides, one often misunderstood compounds in the complex hop chemistry matrix

Written by Michael Tonsmeire

Issue: July-August 2015

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21st Century British Hops

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.

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Grow Your Own Hops: Tips from the Pros

Hops can successfully grow in a wide array of climates. We soak up advice from hop farmers in three very different regions of the United States.