Craft Beer & Brewing Course
A Scientific Look at Hop Aroma and Flavor
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.
4 chapters · 23 lessons · 1h 9m
Sign in to check your access · or buy this course for $29.99
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.
Your instructor
Scott Janish
Cofounder and Brewer, Sapwood Cellars
Helmed by authors Michael Tonsmiere and Scott Janish, Sapwood Cellars’ shared focus on hop-forward beers and oak-aged mixed fermentations was a given. However, over the past four years, they’ve pushed into new territory and found spaces for even more creative exploration.
Course contents
4 chapters, 23 lessons, 1h 9m of video
Chapter 1
Welcome
- About this Course1:30
- Getting Started: Know Your Three Classes of Hop Compounds1:49
- The Complex Case of Thiols
Chapter 2
Hot-Side Hopping
- The Benefits of Mash-Hopping2:28
- Thiolized Yeasts and Mash-Hopping2:03
- Thiols, Unchained: More Ways to Unlock Tropical Aromas
- Whirlpool Additions, Temps, and “Survivable” Compounds13:17
- Get to Know the Synergy of Survivables
- Hop It Like It's Hot: Whirlpools, “Dip Hopping,” and More Ways to Squeeze Out Aroma
Chapter 3
Cold-Side Hopping & More
- Dry Hopping the Sapwood Cellars Way9:19
- Rethinking Dry Hops: Quicker, Colder … and Better?
- Hops, Yeast, and Biotransformation10:09
- Hop Varieties, Yeast Strains, Grist, and Haze Stability6:34
- Deploying Advanced Hop Products6:33
- Keeping Up with the New Hop Products
- Adjusting pH for Desired Hop Aroma and Flavor5:06
- The Importance of Evaluating Hops for Quality4:12
- Minimizing Oxygen Exposure1:55
- Biofine in Hazy, Hoppy Beers2:34
Chapter 4
Conclusion, Recipes & Further Reading/Listening
- Thank You, That’s a Wrap!1:33
- Breakout Brewer Profile: Sapwood Cellars
- Listen Up! Podcast Episode 270: Sapwood Cellars Turns Research into Creative Practice with Hoppy and Wild Beers
- More Perspectives: Pushing Hop Flavor to Its Outer Limits
What students say
5.0 from 3 reviews
This course does an excellent job summarizing some of the key findings of Scott Janish's book, "The New IPA", and highlights how they actually use this information to make world class IPAs at Sapwood Cellars. Anyone interested in crafting better IPAs would benefit from this course!
Very well-presented and relevant information/considerations for all avid home brewers of hoppy beer styles. Highlights many of the topics covered in “The New IPA
Must watch for every homebrewer who's into Hazys. 10/10