9 articles in this category
In recent years, the brewing world has learned a lot about terpenes, thiols, biotransformation, survivables, and more. Now, let’s zoom out to consider the essence of hop aroma—the oils that contain all those compounds—and make sense of them in a way that any brewer can use.
Whether you're brewing full-strength IPAs, non-alcoholic beers, or hop waters, you'll gain practical insights into how to apply terpene science in real-world production.
For this special episode, we’ve partnered with our friends at Abstrax to bring you a panel discussion on using terpenes, extracts, and more, featuring Tyler Thurman of Highland Park, Jude LaRose of Hop Butcher for the World, and Ross Hunsinger of Abstrax.
As it always does, the recent Craft Brewers Conference offered glimpses of where brewing may be going, whatever your scale. From terpenes to Dynaboost to new yeast strains, here are a few finds from the trade-show floor have us excited about what’s next.
J.C. Hill explains the process that Alvarado Street Brewing follows in adding knockout hops and exogenous enzymes to its award-winning IPAs.
Brewers are in the early days of experimenting with liquid hop terpenes—incredibly potent isolates of aromatic compounds that can deliver a big boost to the IPA bouquet.
The co-owner and brewmaster of the Southern California brewery shares strong opinions on developing beers where nothing is added and everything—from hops to coffee and spices—is considered a recipe ingredient.
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.
Commercial brewers are in the earliest days of figuring out how to legally get CBD into beer (and keep it there). For homebrewers, it presents an open—if legally vague—field of play and experimentation.