Dry Hopping with Scott Janish – BeerSmith Podcast #243

by Brad Smith on September 16, 2021 · 0 comments

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.


Thanks to Scott Janish for appearing on the show and also to you for listening!
iTunes Announcements: I launched a new video channel for the BeerSmith podcast on iTunes, so subscribe now! At the moment it will only feature the new widescreen episodes (#75 and up). Older episodes are available on my revamped Youtube channel. Also all of my audio episodes are on iTunes now – so grab the older episodes if you missed any.

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