Dry hopping is being practiced excessively these days. Quite a few IPAs are double and triple hopped. But for a long time only pale ales and IPAs were treated on cold side
The word “biotransformation” has gotten a lot of buzz as brewers look to fermentation — and specifically, yeast — to transform the aroma of hops. Learn what exactly biotransformation is, how it occurs, and how homebrewers can use it to our advantage.
BYO’s newest columnists Denny Conn and Drew Beechum discuss whether overall character of the finished beer changes by substituting the bittering hop variety. Join their bitter challenge.
I rarely answer similar questions in a single column, but this question pairs well with Greg Hutchinson’s question in this issue about over-carbonation and is a good follow-up to my “Hop Creep