Scott Janish

This lush, Riwaka-heavy IPA was a collab that linked the American East Coast with New Zealand’s South Island.

• Beer Recipe
• IPA
• Hazy IPA

From Sapwood Cellars in Columbia, Maryland, here’s a homebrew-scale iteration of their ever-evolving, Azacca-and-Citra-powered hazy double IPA, Pillowfort. Note the mash hops and cold dry hopping—two signatures of the Sapwood Cellars method.

• Beer Recipe
• IPA
• Hazy IPA

Scott Janish, cofounder of Sapwood Cellars and author of The New IPA, explains how mash-hopping—especially before fermenting with yeasts that are engineered to unlock bound thiols—can add a significant aroma boost to your IPAs.

• Video
• Mash Hops
• Mash Hopping

This highly complex yet super-drinkable, dry-hopped, mixed-culture, gin barrel–aged golden ale combines the expertise of the two authors and cofounders at Sapwood Cellars—and it went on to become one of our Best 20 Beers in 2022.

• Beer Recipe
• Sour Beer
• Farmhouse Ale

Why use Biofine on a hazy IPA? Scott Janish, cofounder of Sapwood Cellars, explains the benefit of using a clarifier on the cold side to help drop out unwanted compounds and get hop-forward beer that tastes better, sooner.

• Video
• Finings
• IPA

Trying to get that perfect amount of haze in your hazy IPA? Scott Janish, cofounder of Sapwood Cellars and author of The New IPA, outlines a variety of ways to promote haze stability in your beer, from specific hop and yeast varieties to grists and gravities.

• Video
• Haze Stability
• Hazy IPA

Scott Janish, cofounder of Sapwood Cellars and author of The New IPA, discusses the impact of pH values on hop character in IPAs and other dry-hopped beers—and how to test and adjust it to where you think it tastes best.

• Video

Scott Janish, cofounder of Sapwood Cellars and author of The New IPA, guides us on a science-driven deep-dive into ways to maximize and dial in hop aroma and flavor.

• Video
• Full Video