While Chinook and other classic C-hops may not be as exciting to brewers today as Citra, Mosaic, and Galaxy, some of the best IPA brewers in the country continue to treasure the “classics”—and they keep finding new uses for them, too.
The past few years have been challenging for brewers who depend on European hops, with concerns that the frequency of bad harvests could be accelerating. So, we asked two brewers who know a thing or two about getting the most from Noble hops to share how they maintain quality, from working with growers to developing novel workflows.
Steve Parker, cofounder and head brewer of Fidens in Albany, New York, explains the thinking behind their hot-side hopping, from kettle to whirlpool—and why he’s recently grown to love Strata.
Meeting expectations with a great saison means making careful choices with grains, hops, yeast, and fermentation. Julian Shrago, co-owner and brewmaster at Beachwood Brewing in Los Angeles, explains how they’ve adjusted theirs based on their own goals and judges’ feedback.
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Has craft beer reached its apex? We’re confident that the answer is an emphatic No! Many people have yet to find a beer that they feel was made for them. Hop varieties abound; however, a broader array of hop profiles (both in flavor and structure) will help brewers reach these untapped consumers.
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You’re sure to craft the beer of your dreams with this out-of-this-world hop.
Arizona’s 12 West racked up the honors from Craft Beer & Brewing Magazine last year, including a score of 98 for their Radial Spines West Coast–style pils and a nod as one of our Best 20 Beers of 2023. In this episode, head brewer Justin “Gully” Gullickson and assistant brewer Andrew Cooper outline the design and process behind that beer as well as their high-scoring IPAs.
The West Coast IPA gang is back with a pal from the East Coast—and while IPA is still the focus, this time it’s hazy and soft rather than lean, clear, and bitter. Evan Price of Green Cheek, Steve Parker of Fidens, Kelsey McNair of North Park, and special guest host Vinnie Cilurzo of Russian River dive into the creative and technical mechanics of juicy, hazy, New England–style IPA.
Some hop kilns are more modern, while others are more old-fashioned and hands-on. In this clip from his video course, Single Hill cofounder and head brewer Zach Turner guides us on a behind-the-scenes look at the kilns of the Yakima Valley.
Brewers wouldn't get their hops—fresh or otherwise—without the unusual machines that pick them. Here’s a look at how these pickers work on a few different farms.