Brewmaster Vinnie Cilurzo describes two experiments they tried at Russian River in an effort to reduce hop creep—both involving Yakima Chief’s American Noble hop pellets.
Russian River cofounder and brewmaster Vinnie Cilurzo explains how choosing the right yeast and ensuring a healthy fermentation can help you reduce the risk of hop creep.
Vinnie Cilurzo, cofounder and brewmaster at Russian River, shares a few suggestions on how to reduce the impact of hop creep by adjusting the mash to reduce dextrins.
In this five-minute clip from his video course, Russian River cofounder and brewmaster Vinnie Cilurzo explains exactly what “hop creep” is—and why any brewer who adds dry hops should be aware of it.
It’s a pernicious problem for today’s brewers: the risk of hop creep from dry-hopping. In this detailed video course, Russian River cofounder and brewmaster Vinnie Cilurzo digs into the root causes—and lays out strategies to beat it in your own brewery.
Alvarado Street cofounder and brewing director J.C. Hill explains some sensory and technical differences between dry hopping and using knockout hops boosted by exogenous enzymes.
It’s hard enough to win a GABF medal in an IPA category. In 2021, North Park Beer won two—one hazy, one West Coast. Founder Kelsey McNair discusses their dogged approach to improvement and new techniques to maximize the flavor and impact of hops.
The brewmaster of Firestone Walker in Paso Robles, California, lays out the brewery’s methodical approach to blending hops for elevated flavors and aromas in distinctive IPAs.
The head brewer at Wayfinder in Portland, Oregon, discusses their unique approach to making “wester than West Coast” IPAs with rice in the grist, warm-fermented lager yeast, and a kräusening process.
Pull levers, turn knobs, spin wort—from whirlpools to “dip hopping,” here is a detailed look at some specific hot-side techniques and gear for dialing in substantial hop flavor and aroma.