Topic: Hops

Buying & Storing Hops

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There are many different varieties of hops available to the homebrewer. In addition, these hops come in a few different forms. Different forms of hops vary with regards to their storage potential and performance in the brewhouse. Whole Hops Whole hops are simply hop cones that have been picked and dried. Some European hops may


Beginner Bittering Basics

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If you want to make a balanced beer, you need to know something about bittering. The alpha acids in hops bring bitter flavor to your beer so that you can balance out the sweetness of the malt. Hops are generally divided into two types: bittering and aroma (although some hops can be used for both


Selecting Hops

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Whether it’s a double IPA from which the hops literally jump from the glass to punch you in the mouth, or a stout where the hop characteristics are more subtle and used to balance the sweetness of roasted malts; choosing the right variety of hops is not a responsibility to be taken lightly. Many factors


Effects of Wildfire Smoke On Hops

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I know that wine grapes grown near eucalyptus trees can pick up enough eucalyptus oil to impart the aroma to wine. So it is does seem possible in theory that hops grown near wildfires could pick up enough smoke from the air to taint the aroma of the hops. I know that some western areas


Using Fresh Hops for Beginners

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One of the best things about growing your own hops is the opportunity to then experiment with them in your homebrew. One way to do this is to try fresh hopping (sometimes called wet hopping) — that is, forgoing the drying process and using the hops in your brewing the same day you pick them


The Science of Hop Glycosides

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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


Hops Forgotten

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Garlick, Canterbury brown, Finess, Farnham pale, Flemish, Grape, and Colgate hops have all died away in England. As have Grape, English Cluster, Pompey, and Red Bine in the US. There are many reasons why brewers would discard a hop variety, such as flavor and perceived quality, price, and disease resistance. There are many diseases that


Hop Stands

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Learn the basics of post-boil hopping additions, a technique many brewers will call either a hop stand or whirlpool hopping.


Harvesting Homegrown Hops

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Growing your own hops is a fun way to make your homebrew a little more homemade and can provide the freshest hops in your beer. We’ve run plenty of articles on how to grow hop plants (Humulus lupulus), so we’ll skip that here and instead focus on tips for harvesting and processing the hops as


Mr. Wizard’s Musings – Disseminating the latest hop research

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I annually attend several brewing meetings and every so often I see or hear something that really gets me thinking. And I like to write about these topics to give fellow brewers something to noodle on. A few years ago, back in 2012, Dr. Tom Shellhammer from Oregon State University gave a presentation at the


Neomexicanus Hops

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Hops are the defining ingredient of the American craft beer movement. But most of the popular aroma varieties that define styles and set trends originated in Europe, and though now grown here,


Hop Hash: What It Is & How to Use It

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In the quest for the perfect IPA, brewers recently stumbled upon hop hash, the purest and most potent natural form of hops currently available. It is a concentration of lupulin glands (which is where all of the hop oils and resins are formed) and other hop dust that is left behind after the pelletizing process.


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