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The brewers behind Hop Butcher For the World haven’t lost the zeal for exploration that defined their homebrewing days. If there’s a method for adding hops to beer, they’ve tried it, learned from it, and added it to their ever-expanding repertoire. They started small, and have remained relatively small, in order to stay focused on getting fresh beer to their fans while retaining the ability to experiment. In this episode, they discuss building malt bills that accentuate hops, designing hops bills to avoid the dreaded “green” notes, various dry-hopping methods to maintain aroma in heavily dry-hopped beers, hops oil composition and overall levels as a method for understanding hops combinations, how hops present differently at different ABV levels, boosting and employing hops flavors with cryo hops, differentiating between hops varieties with wide and narrow flavor and aroma swings, unlocking the hazy IPA potential in traditional American varieties like Chinook, and the promise of new hops cultivars like Triumph. “All hops are good,” says La Rose. “Our challenge is to be able to unlock what’s there. The onus is on us to find the right combination of things.”
This episode is brought to you by:
Ss Brewtech: The founders launched Ss Brewtech with a very clear goal to advance brewing equipment design, performance, and quality to the very highest standards in the industry. With a team that draws upon strong functional backgrounds in brewing science, mechanical engineering, industrial design, supply chain, and manufacturing, Ss Brewtech has the people and skill sets you would want and expect from your supplier of pro brewing equipment. Head over to SsBrewtech.com for more information on their brewhouses and brewing gear.
American Homebrewers Association: This episode is brought to you by the American Homebrewers Association, an orgnization dedicated to homebrewing and the worldwide community of homebrewers.
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