Tom Nielsen (Sierra Nevada) and John Mallet (Bells) talk about a band of breweries that has been working together since 2010 to improve the quality of hops for brewers and beer lovers everywhere.
George Drexler and others from The Barth-Haas Group set out to create a uniform hop sensory language. Read more at MBAA.com
Daniel Sharp (Ninkasi Brewing) and Tom Shellhammer (OSU) share some unexpected results along the quest to better understand hop aroma. Read more at MBAA.com
Cavitation is usually something you try to avoid in the brewery, right? But what if you could control cavitation and create microscopic pressurized shockwaves that increase the extraction of hop compounds...
John Paul Maye of S.S. Steiner explains the unintended consequences of dry hopping and why the standard IBU test doesn't work for dry hopped beer.
Dan Vollmer and Tom Shellhammer discuss their latest research from The World Brewing Congress, as well as their most recent publication, Dry Hopping on a Small Scale: Considerations for Achieving Reproducibility.