Before I jump into this great question, I want to confess that I am feeling a bit skunky for being a bit behind on this column because I have been traveling too
Join the Brewmaster of New Realm Brewing and author of the book IPA, Mitch Steele as he explores when and how to add hops to create awesome hop-forward beers. You’ll learn timing and
Finding the right combination of hops that play well together is a fun part of building beer recipes. For inspiration you can contact breweries that make the beers you like and ask
All those dry-hopped IPAs and Pilsners you brew also can come with a hidden challenge: hop creep. Hop creep from dry hopping can result in a surprise second fermentation lowering gravity while
There are many ways to get the most tropical aromas and flavors in your hazy IPAs and other styles. Three pros share their approach to boost tropical characteristics.
Adding hops to your mash is an old technique that is getting renewed interest thanks to the fact this step can increase thiol precursors from the action of malt enzymes. Yeast then
Join Brew Your Own Magazine’s Technical Editor Ashton Lewis as he demonstrates dip hopping — letting hops soak at about 170 °F (77 °C) for an hour just before fermentation — which has been shown to boost pleasant hop aromas while suppressing or removing unpleasant off-flavors, like myrcene, and aromas that are derived from fermentation.
The world of hopping beers has been revolutionized in recent years. Make sure you are informed on the latest and greatest ways to get the most from the various hop products that are available in the marketplace these days.
SMaSH stands for Single Malt and Single Hop recipe design. SMaSH takes the idea of simplicity in brewing to its logical extreme — by limiting the brewer to one malt, one hop
When hops get added to your brew will dictate what their main purpose is for that beer. Drew and Denny dig into how the timing will determine when and how much of our favorite aromatic flowers to add.
Hops contain hundreds of components including alpha and beta acids, hydrocarbons, thiols, tannins, enzymes, terpenes, and glycosides. The exact compounds and amounts differ depending on variety and growing conditions. Even with ideal