Topic: Hops
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
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
Fine-Tuning Bitterness Post-Fermentation
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
Bitterness & The IBU – What’s It All About?
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,
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
It takes at least 10 years (and often more) from the time a new hop is initially crossed to its release. That is, if it even gets released, which is incredibly rare considering how many crosses are made every year. For a hop to be released, it has to check all of the boxes.
South African Hops
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
Late Hopping: Tips from the Pros
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
The Hop Dropper
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
Wet Hopping: How to maximize fresh hop use
Wet hops are not the opposite of dry hops . . . they’re just hops that haven’t been cured in an oast. Find some of the keys to building your own wet-hop beer recipe for this year’s harvest.
Measuring IBUs: Part science, practice, and opinion
My view about how international bittering units or IBUs are used by the modern brewer is a blend of science, practice, and opinion. The science behind the IBU is something I have
Biotransformation
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.
