In Portland, Maine, the brewers at Lone Pine find that tiny tweaks to their IPAs yield big-time payoffs.
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.
Author Stan Hieronymus offers his thoughts on the past, present, and future of the hop industry, along with updates on recent research into hops-related process concerns like hop creep and reusing hops.
Jonathan Moxey, head brewer at Rockwell Beer in St. Louis, discusses the timing of double dry hopping for added flavor and aroma, and "how to get the best of both worlds."
Biotransformation is not just real, it’s measurable, says New Belgium's hops-focused innovation brewer in this deep dive into the mechanics of hops aroma and flavor.
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.
Known for pushing the envelope with intense hop and fruit flavors, Jeff Hardesty of Narrow Gauge demonstrates a safe and sanitary method for dumping a large quantity of dry hops into a still-fermenting beer.
Kyle Matthias is assistant brewmaster of pilot brewing at Deschutes Brewery in Bend, Oregon. He oversees a production calendar of about 140 brews per year on the brewery’s 3.5-barrel pilot system. The potential for learning is immense.
In this clip from his full video course, Jeff Hardesty of Narrow Gauge explains how careful hops selection can emphasize fruit character in these intensely flavored hybrid beers.
Jeff Hardesty of Narrow Gauge discusses how he prepares vanilla beans before adding them to fermentors full of milkshake or sour fruited IPA.