Pinthouse’s Joe Mohrfeld discusses different forms of hops—from whole leaf to Cryo—and why the best hops available might not be the best for your own beers. He also explains a technique for getting the most out of harvest-fresh wet hops.
Join Pinthouse Pizza Brewmaster Joe Mohrfeld for a master class in getting the most out of hops to brew highest-quality, aroma- and flavor-forward IPAs.
As growers look to meet demand from brewers, here‘s a look at how the most-grown hops in the Pacific Northwest have changed in recent years.
The Seattle brewer discusses the nuanced and thorough way he classifies and evaluates hops, maximizing expression, depth, and longevity in IPAs.
One of Belgium’s most distinctive tripels leans in a more bitter, aromatic direction. Inspired by Orval as much as Westmalle, De Ranke Guldenberg is a contemporary classic. Here, Joe Stange speaks with cofounder Nino Bacelle about its origins and makings.
A year without trade shows didn’t stop suppliers from bringing new malts and hops to market. Here we run down some of the most promising new varieties to try in our own breweries (starting with a couple that we’ve already taken for a spin).
American stout’s unlikely combination of roasted malt and American hops launched a movement and converted many a drinker. So, where the heck did it go? Drew Beechum isolates its elements and makes a plea.
We asked for your favorite hops and malts you like to use for brewing, and you told us. Here are your 2020 Readers’ Choice picks for favorite ingredients.
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.
Despite historic levels of hop inventory, growers planted 5 percent more hops in 2020 than in the previous year, as locations and varieties continued to shift.