Brewers today are used to choosing punchy hops for their IPAs. However, great lagers require a different approach and a different kind of bitterness—yet, they need not copy the classics. Here’s how some new varieties are pointing the way toward lagers that still taste like lagers, “but with a twist.”
The man who wrote the books on hops, terroir, wheat, monks, and more shares some surprising highlights from the past year.
Stan Hieronymus, author of several highly regarded beer books and a widely respected hops expert, shares his favorites from the past year of decreased travel and increased angst.
Stan Hieronymus explains the creeping phenomenon of dry-hopped beers that seem to have minds of their own—and ways to keep them under control.
Think you need to throw out all that fragrant green sludge? Maybe you don’t. A few American brewers are experimenting with reusing spent dry hops, and the results are intriguing.
Author of several popular books about brewing and a leading authority on hops, Stan Hieronymus shares the best from his past year of talking to (and drinking with) brewers around the world.
Brewers around the world continue to brew and improve upon a once largely forgotten style, and its combination of earthy and woody flavors is gaining new fans every day. Stan Hieronymus explores the world of Grodziskie.
Stan Hieronymus, one of the country’s foremost experts on beer and an authority on hops, gives us his annual look at what stood out while drinking beer and interviewing brewers around the world.
Thiols, also known as mercaptans, are sulfur-containing organic compounds with a sulfur atom bound to a hydrogen atom. Thiols make up less than 1% of the essential oils in a hops cone but might hold a key to the fashionable in-demand tropical flavors.
Interest from craft brewers, says one malt researcher, has "opened up a new era of research in grain and malting. There hadn't been innovation in malt for years." A look to the future of malt, its local impacts, and the embrace from brewers.