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For Brandon Capps of New Image Brewing in Arvada, Colorado, the question of how to push more hop intensity into beer pushed him down the rabbit hole of brewing with extracted terpenes. Those terpenes are a way around an oft-overlooked problem: Extracting those vital hop compounds in a relatively weak alcoholic solution—i.e., beer—is inherently inefficient. The deeper Capps goes down this rabbit hole, the more excited he becomes about its prospect for reducing environmental impacts while also achieving intense, vibrant flavors.
In this episode of the podcast, Capps discusses:
- Using terpenes to overcome the limits of hop extraction through dry hopping
- The impact of hop variety on the extraction process
- Singular terpene extraction versus full-spectrum extract
- Improving solubility of extracted terpenes
- The upsides and downsides of hyper-efficient supercritical CO2 extraction
- The value of short and cold dry hopping
- Reducing vegetal matter in the dry hop to limit reabsorption of hop compounds
- Maximizing thiol expression
- Malt choices that benefit hop expression
While the science is evolving and initial results are mixed, Capps has found some clear preferences, and he shares his thoughts for brewers intrigued by this scientific approach to brewing.
This episode is brought to you by:
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