Writer: Dr. Pattie Aron
Hop Extracts
Digital and Plus Members OnlySubstituting 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.
From Juicy to Crazy Hazy
Digital and Plus Members OnlyJuicy. Hazy. These style descriptors have become so commonplace in the craft beer world over the past two decades that everyone can picture the beer in their mind upon a single word. It must be remembered, however, it was flavor that started the New England India pale ale (NEIPA) revolution, and haze was a by-product.
Bitterness & The IBU – What’s It All About?
Digital and Plus Members OnlyIn 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
Biotransformation
FREEThe 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.