Hop techniques for beer brewing is this week’s topic. Grandmaster beer judge and award winning brewer Gordon Strong joins me this week and shares his thoughts on a wide variety of hop techniques including first wort hopping, aroma hop additions and dry hops.
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Topics in This Week’s Episode (48:45)
- Gordon Strong is my guest this week! Gordon is a three time Ninkasi award winner, President of the Beer Judge Certification Program, winner of the AHA governing committee lifetime achievement award, and also author of the book Brewing Better Beer (Amazon Affiliate Link). Gordon is also a Grandmaster beer judge.
- Gordon starts with discussing why various hop techniques are important for creating great beer.
- We talk about mash hopping – which uses hops in the mash itself. Neither one of us favor this method.
- Gordon walks us through First Wort Hopping which is a technique that Gordon really likes. In FWH the hops are added near the start of the sparge to the boiler, and the hops remain in the boiler during the boil.
- We discuss boil hop additions and how they add bitterness (IBUs) to the beer. Gordon also gives his thoughts on boiling with a single additions versus more frequent hop additions.
- Gordon talks about why its important to limit your hop boil time.
- Gordon explains the use of late hop additions (aroma, steeped or whirlpool hops). These late additions preserve the very volatile hop oils that provide an extra boost of hop flavor and aroma.
- We discuss what a hop back is and how it is used.
- We talk about dry hopping and what the appropriate contact time is for dry hopping.
- Gordon shares his thoughts on applying various beer techniques to various styles. He explains how achieving the right bitterness balance is critical.
- Gordon gives his closing thoughts on hop techniques.
Thanks to Gordon Strong for appearing on the show and also to you for listening!
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