In the early days of craft beer, hopping was limited to bittering hops, flavor hops and aroma hops, added early, late and later in the boil. Then dry hopping became very popular, particularly with IPAs. As hops came to dominate the craft beer discussion, brewers began experimenting with all manner of hopping techniques in an effort to extract new, interesting and stable hop flavors and boost the overall hoppiness in their beers. What are all these hopping techniques and what do they do?
Guests
Van Havig has been brewing for over 29 years: a couple in Minnesota, a few in Maryland and finally in Oregon for the last 24 years. He has worked in 500,000 BBL/yr breweries down to 1500 BBL/yr brewpubs, and in 2012, he founded Gigantic Brewing Company in Portland, Oregon which is a 4500 BBL/yr small brewery with a couple of tap rooms. In 2011 he won the Inge Russel Best Paper Award from the Master Brewers Association of the Americas, served on the board of the Oregon Brewers Guild for 12 years, with two years as president, and is currently the scholarship committee chair of the Hop Quality Group.
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Estrella Galicia is an independent, family-owned brewery in northwest Spain, founded in 1906. Estrella Galicia Cerveza Especial, a world class lager is brewed with the finest malt and locally cultivated Galician hops in a state-of-the-art facility in A Coruna. Recognized around the world for quality and exceptional character. Estrella Galicia is “A beer like no other.”