Topic: Hops

Dry Hopping

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Learn our favorite tips when dry hopping your beers from Brew Your Own Magazine’s Technical Editor Ashton Lewis.

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Brewing Beer With Fresh-Picked Hops

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Thanks for the fun question! This topic is a great reminder that beer has been brewed way longer than our scientific understanding of raw materials, brewing, and beer. It wasn’t long ago that landrace hops, or hop types indigenous to an area, were the norm. In these days, brewers knew very little about the brewing

Hop Extracts

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Substituting hop pellets with CO2 hop extract increases yields and can produce cleaner, brighter beer while maintaining hop varietal character. Learn more about how hop extract is made and how to use it in your brews.

Dip Hopping


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.

The Noble Hops of Germany


Brewers and suppliers will often talk about the “noble hops,” but many folks are not familiar with them. Get some of the details about what makes them noble.

Dry Hops in a Narrow-Neck Carboy

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There are some problems best solved by changing tools. The easiest way to add and remove hop bags to a carboy is to use the types with large openings. Just guessing that’s not the reply you were seeking! Another approach is to put your hop pellets in an over-sized hop bag to allow plenty of

Fine-Tuning Bitterness Post-Fermentation

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At times it is helpful to review why some brewing problems are not so easy to fix and discuss how to prevent these problems in the future. Under-hopped beers are an example of a problem that is not so easy to correct after a certain point in the process. You have noted several possible fixes,

Bitterness & The IBU – What’s It All About?

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In the earlier days of the American India pale ale, bitterness was king. The more Bitterness Units (BU), the better. We didn’t have the hazy-juicys, we had bitter and hoppy, piney, ashy, resinous, maybe dank. Predominant West Coast IPAs began to evolve the palates of every cool craft beer junky into a bitter-beer-ophile. Bitterness addicts

10 New Hops to Brew With


It still strikes me as a little odd when I see a beer can boldly declaring “hops” as an ingredient. Sure, hops are an ingredient in almost every modern beer, but the

A Decade in the Making

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Humulus lupulus, most commonly known as hops, is a perennial fruiting plant that has been used in beer production for centuries. Beer is where the hops end up, but where do the hops come from? The first documented hop cultivation occurred in Central Europe in the 9th century1, with evidence from 10th century England that

South African Hops

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Several years ago, when Anheuser-Busch InBev finalized its deal to purchase its closest rival, SABMiller, one bit of the sale caused particular angst among craft beer drinkers. That hops farms controlled by SABMiller in South Africa would be included in the deal and thus limit the supply of hops to other entities was of particular

Late Hopping: Tips from the Pros

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Hop additions have been pushed back later and later in the brewing process of hoppy beers as brewers look to maximize aroma and flavor. We asked three pro brewers renowned for their hoppy beers how they get the most out of their hops. Ben Edmunds, Brewmaster at Breakside Brewery in Portland, Oregon We build on

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