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Rye NEIPA with Mosaic and Hallertau Blanc

Rye NEIPA with Mosaic and Hallertau Blanc

Squeeze that grain bag!If you’ve followed this blog, you’ve likely picked-up on my my interest in low-alcohol hoppy beers. For example 3.6% ABV Vienna IPA2.3% Session NEIPA, all the way down to this 2.1% Nelson Wheat-IPA. I’m always looking for new techniques to shoehorn the body, malt flavor, and balance associated with IPAs into a smaller package.

This batch was inspired by a couple of rye-heavy table beer that James Spencer shared with me (video of his process). Rye malt is a powerhouse of mouthfeel, and meshes well with hoppy beers. I paired it with Golden Naked Oats in an attempt to infuse more malt flavor and perceived sweetness.

For a grain bill with more beta glucan than husk the only option is brew in a bag (BIAB)… or start buying rice hulls by the sack. I further enhanced the malt flavor by using a 165F (74C) mash to allow me to add more grain without increasing the ABV. Add to that a quick 30 minute boil, and it was an easy brew day.

I’ve used Mosaic many times, but Hallertau Blanc only once in this Alsatian Saison. I’ve always associated the flavors I get from these two varieties with that of Nelson Sauvin. It all made sense when I read all three contain the same thiol 3S4MP, which is also a signature of Sauvignon blanc wine and provides a grapefruit-rhubarb aroma. With the increasing demand for Nelson, it made sense to see if the other two in combination could serve as a passable replacement.

The old laptop I wrote American Sour Beers on...As if this beer didn’t need another twist, it was my first time attempting to use sound waves to speed dry hop extraction. I’m not the first one to pump decibels into beer (Cambridge Brewing, Green Man, and Baladin all have), but I’m not aware of anyone doing it specifically for dry hopping. When you add pellets they have a tendency to either float, or sink to the bottom. Either way it isn’t ideal for extraction. Playing 80 Hz through an old USB speaker  vibrated the BrewBucket pretty well, hopefully increasing the beer-hop contact. Hard to know how much it accomplished without a control…

Look for my Brew Your Own article about Table Beers in the October issue where I go more into depth on this batch and an ESB that I mashed at 70F!

Rye Table Pale Ale (RTPA) 

Smell – Good Nelson-reminiscent gooseberry Sauvignon blanc wininess from the hops. Herbal notes too from the Hallertau Blanc. Without the alcohol as a vector for the dry hops, the aroma doesn’t pop – or maybe the sound waves drove out CO2 and aromatics with it. A light graininess fills in the gaps in the hop aroma.

Appearance – Hazy without particulate after three weeks cold. Ultra-pale, almost looks like a cloudy Berliner weisse. Head retention is pretty good for such a small beer, but the bubbles are bigger and less stable than the dense foam of my NEIPAs.

Taste – Hop flavor is stronger than the nose. Similar white wine flavors, but with a subtle berry flavor from the Mosaic. Mid-palate is a tad lacking in terms of malt flavor, but the hops linger into the finish covering for it. Bitterness is present, but restrained, just about right for this lean beer. Tastes like beer rather than a malt soda.

Mouthfeel – The body is remarkable for a beer under 2% ABV – a friend called it “creamy” in a blind tasting. Moderate carbonation doesn’t disrupt.

Drinkability & Notes – I’m not sure I’ve brewed a beer that I want to drink more of in a session. One of those that doesn’t wow unless you know what is special about it.

Changes for Next Time – Would be interesting to add some light crystal malt and/or Vienna to try to increase the malt flavor. The body is there. For the hops I might go 2:1 in favor of Mosaic and add a second dry hop to try to enhance the aroma.

Recipe

Batch Size: 5.50 gal
SRM: 5.6
IBU: 44.5
OG: 1.029
FG: 1.015
ABV: 1.84%
Final pH: 4.52
Brewhouse Efficiency: 73%
Boil Time: 30 Mins

Fermentables
—————–
72.4% – 5.25 lbs Briess Rye Malt
27.6% – 2.0 lbs Simpsons Golden Naked Oats

Mash
——-
Mash In – 45 min @ 165F

Hops
——-
2.00 oz Hallertau Blanc (Pellets, 10.50% AA) @ 185F for 30 min Whirlpool
2.00 oz Mosaic (Pellets, 12.25% AA) @ 185F for 30 min Whirlpool
2.00 oz Hallertau Blanc (Pellets, 10.50% AA) @ Dry Hop Day 2
2.00 oz Mosaic (Pellets, 12.25% AA) @ Dry Hop Day 2

Water
——-
10 g Calcium Chloride @ Mash
3 tsp Phosphoric Acid 10% @ Mash

Calcium
Chloride
Sulfate
Sodium
Magnesium
Carbonate
100
170
30
10
5
40
Other
——-
.5 Whirlfloc Tablet @ 5 min

Yeast
——-
SafAle English Ale S-04

Notes
——-
Brewed 6/9/18 with Spencer (Sapwood’s tasting room manager)

BIAB.

Mashed with 4 gallons distilled, 2 gallons of DC tap.

Topped up with 2 gallons of DC and .5 gallons of distilled.

Cool to 185F for 30 whirlpool addition.

Chilled to 75F. Moved to fridge set to 45 for a few hours to cool. Pitched at 62F, set to 68F to allow to warm.

Dry hopped after 48 hours. Hit with 80 hz for 24 hours immediately after adding hops.

Kegged 6/15/18 FG 1.014, 52% AA (1.84% ABV).

I get a commission if you buy something after clicking the links to MoreBeer/Amazon/Adventures in Homebrewing/Great Fermentations!

Judging Beer with Mirella Amato – BeerSmith Podcast #174

Judging Beer with Mirella Amato – BeerSmith Podcast #174

Mirella Amato joins me this week to discuss the BJCP beer judge program as well as developing skills as a beer judge to improve your homebrewing.

http://groorganic.net/17 Subscribe on iTunes to Audio version or Video version or on Google Play

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Topics in This Week’s Episode (46:46)

  • Today my guest is Mirella Amato. Mirella is a certified National Level BJCP Beer Judge and one of just a handful of Master Cicerones in the world. She is also the author of the book Beerology: Everthing you need to Enjoy Beer…Even More (Amazon affiliate link) and runs a web site where she provides a variety of beer consulting services at Beerology.ca
  • Mirella starts off with a brief discussion of the Canadian craft beer scene which has been rapidly expanding and seen growth similar to the US.
  • The topic for today is judging beer as well as the BJCP beer judge certification program. Mirella explains first what a “National level” beer judge is and how a combination of knowledge and experience differentiates beer judge levels.
  • We discuss why it is important for a brewer to be able to judge beer and find flaws as well as ways to improve beer.
  • Mirella provides us with an insiders view of what a typical beer competition looks like from the judging perspective.
  • We discuss how beer panels work and how each beer is judged against comparable beers in the same style/category.
  • Mirella explains how you submit your beer to a competition as well as providing a few tips including the critical issue of selecting the right category to compete in.
  • We talk about how the winner of a competition is determined as well as how judges determine the best of show.
  • She discusses the BJCP style guide and how judges often will review the actual style guide when comparing beers. You can find the style guide and sample scoring sheets on the BJCP web site at BJCP.org.
  • Mirella explains how an average homebrewer can gain experience in developing both the palate and vocabulary needed to identify and judge flavors including off flavors in beer.
  • We talk about Mirella’s book “Beerology” and what sets it apart from other beer books
  • She also provides a quick summary of the services she provides on her web site at Beerology.ca

Sponsors

Thanks to Robert Keifer for appearing on the show and also to you for listening!
http://oceanadesigns.net/images/granite/magma-gold/magma-gold.jpg 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.

Thoughts on the Podcast?

Leave me a comment below or visit our discussion forum to leave a comment in the podcast section there.

Subscribe to the Podcast on iTunes or BeerSmith Radio

You can listen to all of my podcast episodes streaming live around the clock on our BeerSmith Radio online radio station! You can also subscribe to the audio or video using the iTunes links below, or the feed address

And finally, don’t forget to subscribe to the blog and my newsletter (or use the links in the sidebar) – to get free weekly articles on home brewing.

Craft Beer Connections – Brewery Influence Web

Craft Beer Connections – Brewery Influence Web

On Friday I posted a visualization of the connections between the ownership of American breweries, both craft and macro. I was inspired by this graphic of American food companies and leaned heavily on existing aggregations. The response was enthusiastic. Between Twitter, Facebook, and Reddit it was viewed ~150,000 times, plus being featured in a Paste Magazine article.

However, it’s the Internet so of course there were complaints:

– You’re missing (insert recently sold or Canadian brewery)!

– You’re lumping in total ownership with partial!

– List the rest of the 124 AB InBev owned breweries!

– That brewery is closed now!

– That logo is for the 7 Bridges in Da Nang, not Jacksonville!

I spent far too many hours over the weekend correcting, tweaking, and expanding the graphic to address many of those issues. Thanks to those who created other sources I could use as source material (/u/Hraes’ spreadsheet, Craft Beer Joe, Philip H Howard, and of course Wikipedia).

Any visualization is a balancing act of information and intelligibility. My first version was likely too simple to provide any deep understanding of the complex web of brewery ownership… while the updated version may be so complex that it is overwhelming (and that’s still without 108 AB Inbev brands).

Feel free to let me know if I missed anything. I intentionally left-off private equity firms that own a piece of a single craft brewery (e.g., BrueryStone). I’m sure that there are other conglomerations outside the US that didn’t come to mind. It’s already starting to look like one of those crazy conspiracy diagrams, so I’m not sure how much more I could add.

With this many complex relationships it is difficult to be completely accurate while maintaining legibility… especially when it comes to unique situations and convoluted relationships. So here it is without distinguishing different levels of ownership.

If you’re reading this after July, 2018 don’t expect the graphic above to be up-to-date. Obviously no rights other than fair-use claimed on the brewery logos.

I didn’t start working on this with the goal of changing what beers people drink. I don’t refuse to buy beer from “sellout” breweries… but all-else equal, I’d rather my dollars didn’t go to a company that uses its size to muscle small craft breweries off the store shelf or tap list (for example). It’s the same reason I stopped shopping at Northern Brewer and Midwest. In that regard there is a big difference between breweries owned by AB InBev, and to a lesser extend Molson-Coors, compared to those owned by CANarchy and Duvel-Moortgat. Even with those though, I’d rather support a small brewery where the money goes back into the brewery, rather than a private equity firm or international conglomerate.

Independent craft beer isn’t always delicious. Wide-scale distribution of delicate beers takes both skilled brewers and a level of packaging and distribution channels that many small breweries don’t have funding for. That said, I’m not going to buy an insipid or uninspired beer simply because it has a low-level of DO (dissolved oxygen) and an absence of diacetyl and acetaldehyde. There are enough great beers available that I don’t need to sacrifice on quality or consistency!

Here is an interesting piece on the Old Dominion-Fordham relationship with AB InBev. Jim Lutz, CEO: “In the years I’ve been here I’ve only met with the AB InBev people twice…” I was fond of Old Dominion before they were acquired in 2007. The first noticeable change was that the tasting room went from smoke-free to smoking permitted. Pretty quickly they closed the brewery in Ashburn, VA and moved production to Fordham’s facility in Delaware. The old head brewer didn’t follow (he, along with the equipment, became Lost Rhino). I may be out of the loop, but I remember Old Dominion producing a few interesting beers (like their Millennium barleywine aged in barrels… and even a version with Brett). Now all I see from them are pin-up girl logos and uninspired beers. Whether that is the result of AB InBev or the brewery itself doesn’t change many of the reasons I don’t buy their beers.

While the Brewers Association had to draw a line somewhere for what is craft, I don’t find anything special about the 25% non-craft brewery ownership definition. What really matters is the relationship between the brewery and ownership. How much control of the beers is put into the hands of marketing or accounting? What sorts of incentives/investments are there for brewing innovation versus sales growth. Are resources primarily used to increase consistency/quality, or reduce costs? In the past BA has been all too happy to raise the barrels-per-year cap for Boston Beer, even though producing ~4,000,000 bbls/year as a publicly-traded company owned by a billionaire puts their trade-group needs much closer to a macro brewer than it does mine as a ~1,000 bbl/year start-up brewery.

We’re at an interesting time in the growth of craft beer, hopefully the visualization helps illustrate that! 

Buckwheat Saison with Cashmere Hops

Buckwheat Saison with Cashmere Hops

Shaking the wort to introduce oxygen.The Bootleg Biology isolated version of my house Brett-saison culture is available for the next few days, so I decided to hustle to write this post featuring my OG blend… especially because after I just quit my day job of the last 12 years with the Bureau of Labor Statistics. Gotta get that yeast money until Sapwood Cellars is up and running!

I’m a bad microbe owner. I don’t do well when I have to keep a culture going with regular feedings. Whether it was kombucha, ginger beer plant, or sourdough eventually whatever the yeast or bacteria it ends up in the fridge, ignored until I toss it. My house saison culture was getting close, having sat in a growler for nearly seven months since the Juniper-El Dorado Saison. Luckily, years of neglect and mistreatment have selected for only the hardiest bugs…

Wort from the buckwheat saison... a bit gray.This batch was a bit of a cupboard raid. I had two bags of Arrowhead Mills buckwheat flour that I impulse-bought on sale. A few years ago, I brewed a sour amber ale with buckwheat (milled and pre-boiled) with good results. Buckwheat contains caprylic acid, which there is some chance Brett converts to pineapple-scented ethyl caprylate. It also seems to have the same beer-darkening effect as oats when I left this batch exposed to the air (despite much lower oxidation-catylizing manganese – 1.3 mg/100g vs. 4.3 mg for oats). On the mouthfeel-side, the two contain a similar amount of beta glucans according to this study.

I didn’t love the “whole wheat dishwater” gray color of the wort, but it looks great now that it is finished!

I also had a pound of Cashmere hops in the freezer untouched from my last bulk order. They are a relatively recent hybrid of Cascade and Northern Brewer. They seemed like a potential candidate for a NEIPA hop-blend, with positive descriptors of tropical, citrus (including lemongrass), peach, and coconut. I’ve enjoyed several hop-forward beers with this blend (e.g. New Zealan’ Saison). So I added a large dose at flame-out as the sole hop addition.

Despite pitching the yeast directly from the fridge (to avoid gushing), the they woke up in a hurry. By the next day the head was thick enough that it looked more like bread dough than beer. Even if you don’t need the culture immediately, clearly it can handle a few months in your fridge!

I decided to leave half the batch as is (currently naturally conditioning in the keg) while the Cashmere dry-hopped half is on tap force-carbonated.

Indian-Subcontinent Saison

Smell – Nice blend of citrusy top-notes plus earthy base from the buckwheat and saison yeast. I don’t get coconut specifically from the hops, but there is richness to the aroma. At less than a month old the Brett isn’t bold, but it doesn’t smell completely clean.

Appearance – GLOWING. The ultra-pale base really lets the light into the hazy body. Anti-gravity head retention.

Taste – Grapefruit, melon, faint spices, and a hint of pancake batter. Slight bitterness from the whirlpool addition, no real acidity. The yeast pepperiness isn’t as strong as a classic saison, which is one of the things that makes this culture work well with fruitier hops. Not as dry as saisons (including this blend) usually are, not sure if that is poor conversion of the flour or unhealthy yeast.

Mouthfeel – Saisons around 5% ABV are often thin, but thanks to the high FG and the beta glucans from the buckwheat this one has some of the softness of a NEIPA. The carbonation is still a little low, which contributes to that impression as well. That will likely change with more time on gas.

Drinkability & Notes – Saturated with a diverse array of flavors and aromas. Despite the haphazard construction it all actually works. The yeast is subtle enough not to get in the way, and interesting enough to connect the hops and grain. The bigger body makes me forget it is a session beer… especially next to the 2.2% and 1.9% ABV beers on tap now. I’ll have to try Cashmere in a cleaner base beer, but a great first impression!

Changes for Next Time – I’ll be interested to taste the non-dry hopped half with more time warm to develop fermentation character. Hopefully the Brett doesn’t generate too much carbonation while it is sitting warm. I might go back to whole buckwheat next time to see if that removes some of the “raw” grain notes.

The finished Buckwheat Saison with Cashmere hops.

Recipe

Batch Size: 11.00 gal
SRM: 2.8
IBU: 31.2
OG: 1.047
FG: 1.010
ABV: 5.0%
Final pH: 4.42
Brewhouse Efficiency: 70%
Boil Time: 60 mins

Fermentables
—————–
87.8% – 18 lbs Briess Pilsen Malt
12.2 % – 2.5  lbs Arrowhead Mills Buckwheat Flour

Mash
——-
Mash In – 45 min @ 150F

Hops
——-
Whole Batch
8.00 oz Cashmere (Pellets 8.50 % AA) – 30 min Steep/Whirlpool Hop

Half Batch
3.00 oz Cashmere (Pellets 8.50 % AA) – Dry Hop @ Day 3

Water
——-
10.00 g Calcium Chloride @ Mash
10.00 g Gypsum (Calcium Sulfate) @ Mash

Calcium
Chloride
Sulfate
Sodium
Magnesium
Carbonate
120
100
140
15
10
90
Other
——-
3.00 tsp Phosphoric Acid 10% @ Mash
0.50 tsp Yeast Nutrient  @ 10 mins
1 Whirlfloc Tablet @ 5 min

Yeast
——-
Mad Fermentationist Saison Blend

Notes
——-
Brewed 6/16/18

All DC tap water, carbon filtered. Wort looked a little gray and gloppy thanks to the buckwheat initially. Cleaned up pretty nicely with the boil.

Chilled to 75F, shook to aerate, pitched decanted house saison blend straight from the fridge (harvested seven months earlier… from the juniper El Dorado saison).

Left at 75F ambient to ferment.

6/19/18 Dry hopped half.

6/30/18 Kegged at 1.010. Force carbed for the dry hopped half, 2.5 oz of table sugar for the non-dry hopped half.

Nice looking head!

I get a commission if you buy something after clicking the links to MoreBeer/Amazon/Adventures in Homebrewing/Great Fermentations!

Fixing a High or Low Original Gravity in Beer by Adding Malt Extract or Water

Fixing a High or Low Original Gravity in Beer by Adding Malt Extract or Water

Filling Fermenter

Today I’m going to give you a tip on how you can adjust your original gravity up or down using the BeerSmith 3 Adjust Gravity tool.

It is not uncommon for a brewer to occasionally miss their target original gravity. It can happen for a variety of reasons including changes in equipment, very large grain bills, missing your volumes, etc…

So lets assume you brew a great beer, transfer it into the fermenter and you are ready to pitch your yeast, but the measured original gravity is too high or too low. What can you do?

BeerSmith has a little known tool designed for this exact situation – it is called the “Adjust Gravity” tool and you can find it on the tools menu in BeerSmith. After you realize your gravity is off, just open this tool in BeerSmith and enter your measured Original Gravity, Measured Volume and Target Original Gravity.

If your original gravity is too high, BeerSmith will calculate how much water you need to add to dilute your beer down to the target gravity. I recommend using distilled or sterile water to avoid any risk of contamination.

If your original gravity is too low, BeerSmith will estimate how much dry malt extract or liquid malt extract you need to add to raise the original gravity. I generally used liquid malt extract if I have any available again to avoid contamination. You can use dry malt extract as well, but you may want to boil it in a bit of water instead of adding it directly to sterilize it.

So that’s a quick summary on how to salvage your original gravity if the brew session did not go perfectly. Thanks for joining me on the BeerSmith Home Brewing Blog. Be sure to sign up for my newsletter or my podcast (also on itunes…and youtube…and streaming radio station) for more great tips on homebrewing. Also check out the How to Brew Video series I shot with John Palmer if you want to learn more about all grain brewing.

BeerSmith 3 Sale Pricing Extended Through 5 July!

BeerSmith 3 Sale Pricing Extended Through 5 July!

I’ve extended the sale pricing on BeerSmith 3 for a few more days through the 4th of July holiday until end of the day (Eastern US time) on 5 July 2018.

If you are looking to upgrade from BeerSmith 2 to BeerSmith 3 or want to get an amazing piece of software at a great price, I highly recommend you take advantage of the sale.

If you would like to learn more about BeerSmith 3 features or give it a test run you can download or learn more from the main BeerSmith web site here.

I do encourage you to take advantage of the sale as we’ll be going back to regular pricing at the end of the day (Eastern time) on 5 July 2018!

Thanks,

Brad Smith, BeerSmith LLC

Beer and Food Pairing with Sean Paxton – BeerSmith Podcast #173

Beer and Food Pairing with Sean Paxton – BeerSmith Podcast #173

Sean Paxton joins me this week to talk about beer and food pairings including hot sauce, BBQ and beer flavors in food.

Subscribe on iTunes to Audio version or Video version or on Google Play

Download the MP3 File – Right Click and Save As to download this mp3 file

The video will be posted shortly…

Topics in This Week’s Episode (43:40)

  • Today my guest is Sean Paxton, AKA “The Homebrew Chef”. Sean is a professional chef and expert in food-beer pairings and he has a large food-beer recipe site at HomebrewChef.com.
  • We start with a discussion of the many new projects Sean has been working on.
  • He spends a few minutes talking about hot sauce, mole and how hot sauce and hot foods pair with beer.
  • We discuss another hot sauce “Yellow Thai Racer” and how it is different than the mole sauce. We also talk about food pairings.
  • Sean shares some of his new projects including the upcoming “pepper festival”.
  • We talk about a documentary he’s been working on
  • Sean spends a few minutes talking about his beer-food recipe site at HomebrewChef.com
  • We finish with a discussion on BBQ and pairing picnic foods.

Sponsors

Thanks to Robert Keifer 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.

Thoughts on the Podcast?

Leave me a comment below or visit our discussion forum to leave a comment in the podcast section there.

Subscribe to the Podcast on iTunes or BeerSmith Radio

You can listen to all of my podcast episodes streaming live around the clock on our BeerSmith Radio online radio station! You can also subscribe to the audio or video using the iTunes links below, or the feed address

And finally, don’t forget to subscribe to the blog and my newsletter (or use the links in the sidebar) – to get free weekly articles on home brewing.

Carbonating Water: Making Seltzer at Home

Carbonating Water: Making Seltzer at Home

Pouring a glass of carbonated water from the tap!The only dedicated tap on our kegerator is the one for carbonated water. All beverages are marked up when you buy them by the serving rather than in bulk, but carbon dioxide dissolved in water is one of the most egregious. Making 5 gallons at home costs less than a dollar. When it comes to bottles, smaller is better because after opening the bubbles begin to escape. Having it on tap ensures the water is always ideally carbonated, and wonderfully cold (especially compared to our 75F/24C summertime tap water).

Seltzer, sparkling water, fizzy water, and bubbly water are synonyms, referring to water with carbon dioxide bubbles. In the US, “mineral” water is required to have 250 parts per million total dissolved solids (TDS), usually from a natural spring. Club soda or soda water is similar, but usually has the minerals added to it. Adding quinine (from cinchona tree bark) would turn it into tonic water. I don’t think there is any need to get technical when making your own.

Luckily the process to carbonated water at home couldn’t be simpler, if you already have a kegerator. Fill a keg with good tasting water (e.g., carbon-filtered tap water, reverse osmosis) and connect to a CO2 tank. Set your regulator for between 20-30 PSI, depending on how strong you want the bubbles to be. Once the keg is connected vent the head-space and then let the water chill and the CO2 infuse. To speed things up, once the water is chilled, you can shake the keg to speed up the absorption of the gas. Cold water can hold onto CO2 much easier, so you’re wasting your time to shake room temperature water.

We add a small dose of chalk (calcium carbonate) to move our tap water closer to the profile of Perrier. Chalk doesn’t readily dissolve at water’s roughly neutral pH, but it is happy to once there is carbonic acid in solution. This is essentially the same thing that happens with acid rain meets limestone, the carbonic acid dissolved in the rain eats away at the calcium carbonate in the rock.

My Treated Water

Calcium
Chloride
Sulfate
Sodium
Magnesium
Carbonate
150
30
50
15
10
250
Perrier
Calcium
Chloride
Sulfate
Sodium
Magnesium
Carbonate
160
19
30
9.6
4.3
366
If you are a fan of flavored seltzers like Polar or La Croix, you could add a small dose of a natural flavoring of your choice. It is best to dose a glass to taste and then scale up, a little goes a long way when it comes to these super-concentrated “natural” flavorings like those from Amoretti. You can also use actual natural ingredients like citrus peel. In that case I’d remove those after hanging them in the keg for a day or two. If you stick with plain water there is no need to clean or sanitize between fills, but with strong flavors you may need to clean if you are switching flavors.

Whirlpool Hops Research with Stan Hieronymus – BeerSmith Podcast #172

Whirlpool Hops Research with Stan Hieronymus – BeerSmith Podcast #172

Stan Hieronymus joins me this week to discuss cutting edge research into the role hop thiols play in creating fruity, tropical IPA flavors in beer.

Subscribe on iTunes to Audio version or Video version or on Google Play

Download the MP3 File – Right Click and Save As to download this mp3 file

Topics in This Week’s Episode (47:54)

  • Today my guest is Stan Hieronymus. Stan is the author of many popular brewing books including For the Love of Hops, Brew Like a Monk and Brewing Local (Amazon affiliate links). Stan is also a certified beer judge and author of hundreds of other articles on beer.
  • We start with a short discussion of Stan’s recent travels and what he has learned.
  • We dive right into the technical deep end on this show by discussing thiols and what they are.
  • Stan explains why thiols are so difficult to measure and isolate.
  • We talk about the potential link between thiols and tropical flavors including research done at Sapporo on hop oils.
  • Stan explains how we believe certain hop oils are associated with tropical and fruity flavors popular in many IPAs.
  • He then tells us about cutting edge research which indicates that thiols may play a much bigger role in these flavors than we thought previously.
  • We talk abou “thiol potency”
  • Stan provides a list of hops that are good candidates for getting tropical flavors into beer.
  • We also discuss dry hopping during active fermentation
  • Stan sums up what all of this chemistry means for an average homebrewer.

Sponsors

Thanks to Stan Hieronymus 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.

Thoughts on the Podcast?

Leave me a comment below or visit our discussion forum to leave a comment in the podcast section there.

Subscribe to the Podcast on iTunes or BeerSmith Radio

You can listen to all of my podcast episodes streaming live around the clock on our BeerSmith Radio online radio station! You can also subscribe to the audio or video using the iTunes links below, or the feed address

And finally, don’t forget to subscribe to the blog and my newsletter (or use the links in the sidebar) – to get free weekly articles on home brewing.

BeerSmith 3 is Here – Happy Father’s Day!

BeerSmith 3 is Here – Happy Father’s Day!

As promised, I am happy to announce the release of BeerSmith 3 just in time for Father’s Day! BeerSmith 3 brings mead, wine and cider support as well as a large number of great features for beer brewers.

Here’s a link to the main download page if you want to dive right in:

Download BeerSmith 3

If you have not yet purchased a BeerSmith 3 License you can do so here

BeerSmith 3 is a paid major version upgrade for most existing users. See the licensing options page below for more details.

Buy BeerSmith 3

Learn More about BeerSmith 3

Here are some great resources to get you started with BeerSmith 3:

With Great Thanks!

Thanks again for all of your support in bringing BeerSmith 3 to the brewing community. Thousands of people contributed freely of their ideas, time and sweat to make it happen. Thanks especially to the beta test team, many of whom volunteered countless hours to help me improve BeerSmith 3.

Cheers,

Brad Smith, BeerSmith LLC