Hop Creep

In these excerpts from one of our most popular podcast episodes, a few of the best IPA brewers in the business talk about adjusting the mash for dryness, evolving their recipes to keep drinkers (and themselves) happy, defeating the hop creep, maximizing aroma, and more.

In this follow-up to episode 286, the gang—Vinnie Cilurzo, Evan Price, and Kelsey McNair—is back together to answer and discuss your questions spurred by one of the most popular episodes in the history of the Craft Beer & Brewing Podcast.

Brewmaster Vinnie Cilurzo describes two experiments they tried at Russian River in an effort to reduce hop creep—both involving Yakima Chief’s American Noble hop pellets.

Russian River cofounder and brewmaster Vinnie Cilurzo explains how choosing the right yeast and ensuring a healthy fermentation can help you reduce the risk of hop creep.

Vinnie Cilurzo, cofounder and brewmaster at Russian River, shares a few suggestions on how to reduce the impact of hop creep by adjusting the mash to reduce dextrins.

In this five-minute clip from his video course, Russian River cofounder and brewmaster Vinnie Cilurzo explains exactly what “hop creep” is—and why any brewer who adds dry hops should be aware of it.

It’s a pernicious problem for today’s brewers: the risk of hop creep from dry-hopping. In this detailed video course, Russian River cofounder and brewmaster Vinnie Cilurzo digs into the root causes—and lays out strategies to beat it in your own brewery.

Stan Hieronymus explains the creeping phenomenon of dry-hopped beers that seem to have minds of their own—and ways to keep them under control.

Author Stan Hieronymus offers his thoughts on the past, present, and future of the hop industry, along with updates on recent research into hops-related process concerns like hop creep and reusing hops.