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.
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).