Scott Janish joins me this week to talk about some of the latest research into dry hopping and the role of aroma hop oils in beer brewing.
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Topics in This Week’s Episode (53:56)
- This week I welcome Scott Janish. Scott is author of the recent book “The New IPA: A Scientific Guide to Hop Aroma and Flavor” (Amazon affiliate link) and also co-founder of the Sapwood Cellars brewery in Columbia, Maryland.
- We start with a brief discussion about Sapwood Cellars.
- Scott explains his interest in dry hops and some of the latest research in this area.
- Scott recently put together a MBAA article on “Dry Hop Best Practices” and we begin with a discussion on what is actually being extracted in dry hopping.
- We walk through the major groups of hop oils starting with hydrocarbons which includes oils like myrcene.
- Next we discuss Monoterpene Alcohols which chiefly includes linalook and geraniol. The two seem to be important in creating fruity/tropical flavors in the finished beer.
- We discuss Thiols, which despite their tiny quantities, are perhaps among the most important hop oils.
- Scott talks briefly about esters that come from the hops.
- We discuss dry hop temperature and times and some of the tradeoffs to be made between time and temperature when dry hopping.
- Scott tells us about “rousing” the hops.
- We talk about his book “The New IPA” and Scott shares his closing thoughts.
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 Scott Janish for appearing on the show and also to you for listening!
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