Stan Hieronymus joins me to discuss cutting edge hop research, hop creep, New England IPAs and unique farmhouse ales.
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[audio:http://traffic.libsyn.com/beersmith/BSHB-189-Stan.mp3]Topics in This Week’s Episode (51:39)
- Brad had a slight cold today – I apologize if my voice sounds a bit scratchy.
- Today my guest is Stan Hieronymus. Stan is the author of For the Love of Hops, Brewing Local and Brew Like a Monk (Amazon affiliate links).
- Stan shares some of the recent research done on hazy IPAs including the New England IPA style.
- We discuss where the haze comes from as well as new findings about extensive dry hopping and active fermentation hopping.
- We discuss Thiols and the role they play in hopping. We also covered this topic earlier in Episode #172.
- Stan introduces the problem of “Hop Creep” and how excessive dry hopping can lead to diacetyl and also carbonation issues in finished beer.
- We discuss some possible solutions to “Hop Creep”
- Stan provides his advice for the best hop schedule for a New England IPA.
- Stan talks about his recent travels to meet Lars Gershol as well as the new book Lars is writing for the Brewer’s Association.
- He talks briefly about some of the unique “farmhouse” techniques and yeast strains Lars has been exploring.
Sponsors
- Thank you to our sponsor Craft Beer and Brewing Magazine for sponsoring this episode. I encourage you to subscribe to their great magazine!
- And also Anvil Brewing Equipment. Anvil is a new line of kettles, burners and accessories from John Blichmann at Blichmann Engineering. They make top quality brewing equipment built to last a lifetime.
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Thanks to Stan Hieronymus for appearing on the show and also to you for listening!
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