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.
Alvarado Street cofounder and brewing director J.C. Hill explains how an exogenous enzyme combined with ample knockout hops is boosting biotransformation for more vibrant hop aroma in their West Coast IPAs.
The idea is simple: an IPA that relies on German ingredients—especially the country’s distinctive aroma hops. Does it exist? Yes. Is it rare? Also, yes. Josh Weikert digs into the German and U.S. beer scenes to find out why—and to get the blueprints.
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.
Sponsored
The innovations that changed hop-growing in New Zealand and the flavors possible in craft beer have today become a Revolution.
These characterful, high-efficiency, drought-resistant hop varieties present both challenges and opportunities to hop farmers—and to brewers.
Are you getting the most you can out of the hops you use? Could you get even more? Brandon Capps thinks so. He’s been exploring the limits and potential of brewing with extracted terpenes.
Jester King founder Jeff Stuffings explains their approach to hopping their rustic farmhouse ales, often choosing to embrace large quantities of low-alpha, spicy Noble hops. He also discusses aging hops on site for their more lambic-like beers.
Pinthouse’s Joe Mohrfeld explains his technique for rubbing and evaluating hops to seek out the aromas and flavors you want in your IPAs—and to avoid those you don’t.